CTC Burger King Training
The QC timer is set to go off after how many min.
14
The maximum holding time for French Fries in fry dump
14 min
The minimum serving temperature of a regular order of fries is
140
Minimum temperature of a whopper
155
The standard serving temperature for a whopper sandwich is
155 degrees
Whopper temperature should not go above
175
The maximum holding time for all breakfast sandwiches
20 min
The maximum holding time for onion rings
20 min
When cleaning the sandwich chutes, you should wait how long once turned off
20 min
Hashbrowns in the fry dump have a holding time of
20 min.
The surface temperature of the PHU is
*********270 +- 10
Temperature of meat well should be
0 +- 10 Degrees
Frozen products should be stored at
0 +- 10 degrees
Sausage patties cook for
1 min 10 sec
The maximum holding time for cooked chicken patties in PHU
45 min
The maximum holding time for whopper patties in PHU
45 min.
When mopping the floor you should only work on a ______ section
4x4
The correct strength of sanitizer solution is
50ppm to 200ppm
Cases of frozen product should be stored how many inches from the floor
6
Room tempature products should be stored between
66-70
Silver tongs are used for
frozen meat
A garden salad Base has how many tomatoes
2
Product of the meat well should be kept how many inches from the frost line
2
When checking in product orders, the temperatures of how many frozen and how many refriverated products
2
According to the OPS manual, the drive-thru sos standard is
2 min 43 secq
The maximum number of hamburger that can be held at one time is
3
Total cook time for a properly cooked Big Fish is
3 min
Whopper must maintain minimum temperature for how much seconds
30
To ensure French Fries cook evenly, shake the basket how many seconds after the fries are dropped
30 seconds
Salads must be refrigerated at
34 - 40 degrees
Refrigerated products should be stored between
34-40
What is the tempature sausages cook at
365 +- 10
A customer orders 2 whopper meals, medium fries, and 2 medium drinks, how many napkins should he get?
4
The sanitize buckets should be changed every
4 hrs.
A single hot coffee, ordered in drivethru, should be bagged in a
4 lb. baf
When should a food handler wash their hands?
Every 30 min or when changing an activity
Why should jewelry be removed prior to the beginning of your shift
Get in way, fall in food
When you see a flashing green or yellow light on the PHU, it means
Need to make more/Nearing expiration
Red tongs are used for
cooked
It is necessary to use separate tongs for raw and cooked product to prevent
cross contaimination
All cases upon delivery should be marked with:
date recieved
Blue rags and cleaning supplies are used in
diningnroom
red rags are used in
kitchen
Any delivered product that does not meet the standards of OPS should be
returened
At closing all remaining salads must be
thrown out
Blue tongs are used for
uncooked products
When washing dishes in the 3-component sink, you must
wash, rince, and dry dishes
