Card Set Information
what are guest expectaiton for fried product?
hot, fresh tasting. Crisp outside, moist inside. cooked properly chicken is tender, fish is flaky
why do you wash your hands for chicken and fish?
you can collect bacteria because they are both raw
cook temp for fish and chicken?
345 for all chicken and 350 for fish
maximun number of mcchickens allowed in the basket?
6 potions in a 2 segment half- size basket
whats the holding time for McChicken?
crispy chicken portions max number in basket?
4 portions in a 2 seg half size basket
where do you place crispy chicken?
6 portions in a white uhc tray
holding time for crispy chicken?
max # portion for mcnuggets?
2 bags i a 4 segment half- size basket
empty fry nugg into...
48 pieces 1/2 size uhc try maximum
holding time for nuggets?
max drop for chicken selects...
1 bag (12 pieces) in an open fry basket
max holding time for selcts?
60 mins max
max number of load size for fish?
8 portions if using 1/2 size tray and 6 if it's the 1/3 size try
holding time for fish?
six enemies of oil...
how often should you skim the vats
min of every 30 mins
why is it important to keep the floors clean?
to prevent slips or fails and reduce fire risks
why should preclose tasks be done?
sometimes it's possible to handle some closing tasks ahead of close
pre- close tasks... for grill
remove unneeded equipment
stock grill area
turn off and clean unneeded equipment
wipe down equipment surfaces with clean, sanitizer - soaked towels
clean and polish stainless steel.
prepare mop water for production area
sweep and mop the floor
clean/ shutdown grills
empty greas traps
empty fryer vent hood grease traps
how often do you polish... daily? used less frequently?
if used daily polish daily if used less frequently you polish once a week
what are the 15 close procedures for grill?
cover and date remaining products
turn off remaining equipment
take items to sink. wash rinse and sanatize
clean fryer and fryer prep area+ fryer filters
wash and sanatize freezer and fridge at the fryer station
clean grill and grill area
clean all grill area equipment
return all cleaned equipment and utensils
take out breakfast equipment
sweep and scrub the floor with hot solid sense floor care solution
retrace your steps
colpete your pull
pre close for front counter... (8)
clean the service area surfaces
clean the restrooms
wash soiled towels
clean back- up areas
clean stock room walk in fridge and freezers
colse procedures for front counter? 18
return all milk, cremers, and juice to walk in
turn off remaing equipment
clean fryer and fryer prep area
remove and clean fryer filters
clean pie holder
clean espresso machine
remove and clean the pumps from the syrup bottles. replace and clean pumps
take unsweet tea dispensers, sweet tea, and iced coffee dispensers to back sink for washing and sanitation
clean drink towers
clean coffee machines and cream dispenser
clean fridge display case
check and clean milkshake and soft serve machine
record complete waste
turn off heated landing zone
wipe down front counter
return cleaned equipment and utensils
sweep and mop floor with floor cleaner
open (15 tasks)
turn on biscuit oven
turn on grill- side freezers
turn on heated landing zone
turn on pie holder
turn on table and UHC table
prepare hash brown fryers (temp is 360)
turn on muffin toaster
plug in Q-ing oven
position waste cans and trash cans
check grill tool organizer
check breakfast tool organizer
position egg equipment
positoin all supplies
what is fifo?
first in frist out
for open stock what do you?
remove half the days supply of sauces from the walk in
thaw burrito mix for the next day
open- Prepare food 4 steps
wipe down and sanitize work surface
cook first runs of product
when are transitions?
9- 9:30 for 10:30 changeover
9:30- 10 for 11 changover
8 transiton steps
turn on toaster
turn on table
sharpen spatulas and scraper
turn on fried product station freezers
turn on fried prodects fryers
wash breakfast utensils
check towel buckets
what do you do between 9:30- 10 for 10:30 change
stock regular menu product
check oil levels
place baskets for nuggers, chicken and filer at station
stock grill area
stock prep table
what do you do between 10 - 10:25 for 10:30 changover (9)
adjust product selector settings
quickly recheck all stock levels
clean and scape grills
begin to transition uhcs for regulare menu products
steam the grill
evaluate product food saftey
ensure KVS monitors show 4 orders
set up both sides of the prep table
what do you do between 10:25- 10:30 for changeover? (6)
turn off breakfast equipment
clean and sanitize breakfast utensils and equipment
discard and remaining cooked or heated products
store opened products to the walk in fridge
temper enough sandwich sauces for the rest of the day and enough cheese for the next 6 to 12 hours
remove breakfast product needed for the next day
whats the shift prep for drive thru?
check stock levels
customer experience time?
3 min and 30 seconds
waiting time for drive thru greeting?
order taking time?
20 to 25 secs
what does order taking consist of?
direct to cashier
drink carrer for...
2 or more drinks
when assembling the order in drive through presenters must...
use ice scopop for ice.
use carrer for 2 or more
and keep orders together
assembly order must be in _____ to _____ secs
12 to 16 seconds
cashier recieving time
10- 15 sec
5 steps to change milk
drizzle hold time
14 days stored cap down
restock beans 8 steps
expectations for mccafe?
hot right perefectly made and fresh
procedure for hot choclate?
- 5 for medium
- 12 x's
iced mocha procedures
mocha frappe sequence
how much of something can you make in a blend?
3 small or 2 of either medium or large
cleaning lobby procedures? (5)
clean windowns and doors
clean floors use wet floor sign
stock straws, napkins, bibs, and condiment center
clean dining room
clean every 30 mins
every 15 if busy
make sure hand dryers work
check hand soap and paper towels
make sure faucets work
check toilet paper
sweep and mop
removes gloves before leaving
pick up all visible trash
take trash to corral
cleaning play place (4)
inspect the play area
close area if needed