Ops Test

Question 1

Explain when products on hand on the EPCS/QPM turns amber, what is your next step?

Answer 1

Get ready to cook more product to prevent unavalibility

Question 2

True or false, it is okay to over hold product prior to wasting?

Answer 2

False

Question 3

When should you sieve the breading flour?

Answer 3

After ever two cooks or bone products.

Question 4

True or False, fillets can be breaded with mini fillets at the same time?

Answer 4

False

Question 5

When preparing the new batch of flour how many times should you sieve?

Answer 5

Twice

Question 6

When should breading be discarded?

Answer 6

After 7 days

Question 7

True or false, you should date the breading barrels?

Answer 7

True

Question 8

What products should be used for HACCAP test in 4 head and 8 head fryers?

Answer 8

OR chicken or Fillets

Question 9

Once gas flushed chicken is opened, when should it be used by?

Answer 9

24 hours

Question 10

Why should the weight dividers be placed on top of products?

Answer 10

To weigh the product down to stop them from curling and to ensure the product is thoroughly cooked

Question 11

What is the maximum number of hot wings that can be cooked in the open fryer?

Answer 11

30

Question 12

When loading the 8 head Henny Penny to cook 4 heads, which tiers are left empty?

Answer 12

Top and Bottom

Question 13

What products requires weight dividers when racking?

Answer 13

Fillets, Mini Fillets, Hot Wings and Zingers

Question 14

What is the maximum number of follets that can be breaded at once?

Answer 14

10

Question 15

What is the minimum number of fillets that can be cooked in the 8head fryer?

Answer 15

5

Question 16

Why should all the defrosting be recorded in the FSMS book?

Answer 16

So that products can be tracked

Question 17

What products should be used for HACCAP test in the H&S open fryers?

Answer 17

Hot Wings

Question 18

When loading the defrost cabinet where should you start from?

Answer 18

Bottom up

Question 19

When loading defrost products cabinet which products are loaded at the bottom?

Answer 19

Zingers and Hot wings

Question 20

What quality checks should be carried out on frozen products when loading into the cabinet?

Answer 20

Products are within spec thickness and bags are not damaged

Question 21

What is the shelf life of Mini Fillets once defrosted?

Answer 21

End of next day

Question 22

You can bread a 2 head of chicken then 3 fillets before you sieve the flour & change the water, true or false?

Answer 22

False

Question 23

What is the draining time for chikcen once cooked and drained over the cooker prior serving?

Answer 23

5 minutes

Question 24

After chicken on the bone is cooked if you are out of chicken can you serve it immediately?

Answer 24

No

Question 25

When should pink breading gloves be washed?

Answer 25

When moving away from the breading table or before removing gloves

Question 26

If red apron is folded down. can it be worn in the middle to transfer cooked products?

Answer 26

No

Question 27

True or false can you use a red sanitise cloth to wipe down grease from cookers?

Answer 27

False

Question 28

Name 3 touch points in BOH which should be sanitised every 4 hours?

Answer 28

Raw cold room handle, EPCS Device, breading table on/off button, new breading table draw handles

Question 29

What action would you take if you ran out of chicken for 20 minutes?

Answer 29

Communitcate to all team members, cashiers to apologise to guest, keep guest informed of when the product will be avaliable - slide to support cook, offer guest a free drink

Question 30

What would you do to satisfy a guest who was not happy waiting for products?

Answer 30

Follow PLEASE process

Question 31

How many pieces of chicken make a 1 head?

Answer 31

9

Question 32

How often do you stir the oil in the 4 head fryer?

Answer 32

Before dropping each product

Question 33

Why should the oil be stirred?

Answer 33

To ensure the oil is evenly heated with no cold pots

Question 34

How long do you circulate/polish the oil for?

Answer 34

10 minutes

Question 35

When are cooks required to wear red breading gloves?

Answer 35

When handleing/preparing hot and spicy products

Question 36

What should be done to gas flushed chicken before using and why?

Answer 36

Open outer bag 30 minutes prior to using and get rid of the carbon dioxide gas and allow the chicken to breathe and date with a gas flush chicken label

Question 37

Once gas flushed chicken is opoen when should it be used by?

Answer 37

24 hours

Question 38

What quantities of bags can be defrosted at once in the defrost cabinet

Answer 38

2-10 11-20 30

Question 39

When should the water method be used when defrosting?

Answer 39

In an emergency