McDonalds

Question 1

Cooking temperature and minimum time for round eggs?

Answer 1

129’C & 150 seconds

Question 2

UHC holding time for muffins, Flatbread and Sausage

Answer 2

15 minutes, 15 minutes, 60 minutes

Question 3

Cooking temperature and minimum cook time for
sausage patties?

Answer 3

218’C/1770C &
63 seconds

Question 4

Cooking temperature & time for hash browns?

Answer 4

175’C & 180 seconds

Question 5

DCFT toaster temperature and compression setting?

Answer 5

281’C and 3B

Question 6

What is the tempering time for cheese/sauce tubes
and vegan cheese?

Answer 6

2 hours

Question 7

What is the tempering time for lettuce ?

Answer 7

1 hour

Question 8

What is the primary reason for using FIFO system ?

Answer 8

Reduce waste

Question 9

What gloves do you use for ice and shake mix handling,
and can you explain procedure ?

Answer 9

Wash hands and then put
on clear gloves.

Question 10

Can you explain how to make up dehydrated onions?

Answer 10

Fill pot with water, empty
packet, lid, stickered,
chilled, 2 hour prep, drain
before use

Question 11

Can explain Be well served—MFY/BDAP/DT/Delivery

Answer 11

Always staying stocked up, dips, condiments, etc.

Question 12

Minimum cook temperatures & time for 10:1 meat?

Answer 12

218’C/177’C

Garland (Big Grill) 47 / Taylor (2+1) 40

Question 13

Minimum cook time for 4:1 meat ?

Answer 13

Garland (Big Grill) 114 Taylor (2+1) 108

Question 14

What is the internal temperature range of cooked meat?
How many patty must be between these temp for
10:1/4:1

Answer 14

70’C – 78’C
4 out of 6 10:1
3 out of 4 4:1

Question 15

What is the maximum run size / removal time for 10:1 ?

Answer 15

6 / 18 seconds

Question 16

How do you identify dehydrated meat patties?

Answer 16

excessive ice crystals and
brown/grey in colour

Question 17

What is the cook time/temperature for French Fries?

Answer 17

180 seconds/168’C

Question 18

What is the cook time/temperature for Chicken
Nuggets?

Answer 18

195 seconds/182’C

Question 19

What is the UHC temperature for chicken products?

Answer 19

93’C

Question 20

What is the cook time and resting time for apple pies?

Answer 20

5 min 55 seconds / 10 mins

Question 21

How do you store Veggie goujons?

Answer 21

In a pot using melt resistent glove

Question 22

When should you react to the initiator screen?

Answer 22

Within 5 seconds

Question 23

When should the order be served off the screen?

Answer 23

When the assembler takes control

Question 24

When should the secondary initiation point be turned
on?

Answer 24

When the fifth person is positioned

Question 25

What is the target assembly time for MFY Line?

Answer 25

35-50 seconds

Question 26

Who is the final check of quality?

Answer 26

Finisher

Question 27

How can you tell the difference between diet coke and coke zero?

Answer 27

1 button for diet and 2 for zero

Question 28

What amount of toppings do you put on a large flurry and a mini flurry?

Answer 28

2 for large and 1 for mini

Question 29

What are the correct procedures for cream and drizzle?

Answer 29

Shake cream 3 times and M for drizzle

Question 30

McFlurry procedures

Answer 30

Stir through

Question 31

What is the 4 step customer recovery method?

Answer 31

listen, ask questions, sympathise, fix it now

Question 32

What are the 4 components that make up a Customers experience?

Answer 32

Welcome, connect, deliver, farewell

Question 33

What goes in the table service apron?

Answer 33

10p dips, salt, pepper, sugar, sweetener

Question 34

What is the target restaurant time for McDelivery?

Answer 34

5 Mins

Question 35

What procedure should you follow if an order has multi- ple food/drink bags for a McDelivery order?

Answer 35

Print out enough pick tick- ets or write it on the bag.

Question 36

What is the McDonalds target for OEPE

Answer 36

120 Seconds

Question 37

What is the target time for order taking and cash?

Answer 37

30/20 seconds

Question 38

What is the target time for presenting an order?

Answer 38

20 seconds

Question 39

What are the 3 W’s when pulling a car forward?

Answer 39

Where, When, Why

Question 40

What is biggest opportunity in Customer Satisfaction?

Answer 40

Order accuracy

Question 41

How many napkins do you give out per item?

Answer 41

1 Napkin per item

Question 42

What is the 4 step cleaning method?

Answer 42

Wash/rinse/sanitise/air dry

Question 43

How often should melt resistant gloves be changed?

Answer 43

2 hours/Torn

Question 44

Temperature ranges for chiller/freezer

Answer 44

2'C - 4'C/-18'C - -23'C

Question 45

Can understand and explain food safety standards with regards to beef integrity checks?

Answer 45

FS—above 70 Quality—4/6 10:1, 3/4 4:1 between 70 & 78 visual—no pink

Question 46

Where do you report a hazard in your restaurant?

Answer 46

hazard reporting sheet

Question 47

What is the DFS procedure for the first run of Plant patties or fish products?

Answer 47

First run probed/recorded and at least 2 products in the first run for fish, plant—1,2,3

Question 48

Can explain what to do in a food safety emergency.

Answer 48

Tell manager and refer to intranet.

Question 49

Can you explain how to use the non-food spill kit

Answer 49

Card in the box

Question 50

Can you explain the sickness policy?

Answer 50

48 hours after last symptom

Question 51

What is the make it promise?

Answer 51

Make it right/special/fast = feel good moments

Question 52

What is the 3 step Training Method?

Answer 52

See it, Try it, Check it

Question 53

What are the 4 different roles of a Crew Trainer?

Answer 53

coach, teacher, role model, expert

Question 54

What are the McDonalds Values?

Answer 54

Serve, Inclusion, Integrity, Community and Family

Question 55

What 2 SOC’s must be completed before a new employee can work the floor?

Answer 55

Safety&Security and Hygiene Food Safety

Question 56

How often should Safety & Security/Hygiene & Food Safety SOC’s/online test be completed?

Answer 56

12 months

Question 57

What are the 4 stars?

Answer 57

Hospitality, Cleanliness, Quality and Service

Question 58

What are the initial elearnings you must complete

Answer 58

SRI/Workplace violence/allergen/Creating belong- ing