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
what state should the fries be at before cooking?
must be cooked from frozen
6 steps to basketing fries
return unused fries to frezzer
place lid on hopper
set basket load weight
place baskets in dispenser
6 steps to basketing fries by hand
move empty fry rack to table, place 4 baskts in fry funnel
rack filled baskets in order
finish filling rack and move filled rack to fry station
return unused fries to freezer
what are guest expectaions for fries?
hot, salted, full, fresh
Temp for french fries?
serving time for fries?
guest expectaions for hash browns?
hot, crisp outside, and golden brown
serving times for hash browns?
how often should skims of oil occur?
every 30 mins
why is it important to keep fry station clean?
most visible areas in the resturant
guest expectations for grill chicken?
hot, fresh tasting, moist and tender
why do you use blue disposable gloves of yellow tongs to remove chicken from bag?
prevent harmful contamination of bacteria from the chicken to your hands
why are seperate spatullas used for chicken and beef?
prevent flavor contamination
what's the max removal time for chicken?
internal temp for chicken?
140 because harmul bacteria do not grow at or above 140
time for cooking chicken?
7 1/2 mins 3:45 each
guest expectations for eggs?
properly cooked, moist, fresh, hot, yoke cooked through
why wear blue gloves when handeling eggs?
egg shells may hold bacteria
whats the stick and twist method?
stick yellow spatulla and twist 180 degrees to break egg yoke evenly
max hold time for eggs?
precautions to prevent a fire
keep filters in place and exaust on
filling vats with oil before there turned on
clean up oil spills
slowlt pulling fryers forward and turn off the gas valve when cleaning
use caution with ciggs
be alert for gas oders
a type extinguishers are to be used in fires with...
paper or cloth
b type extinguisher are to be used in fires
containng flammable oil or gases
k type extinguishers are to be used in...
fryer and vat grease fires
c type extinguisher are to be used only in...
3 ways to prevent falls...
keep floors clean
clean oil spills right away
put up caution signs
always wear none slip shoes
why is it important to read the labels on cleaning supplies?
some require caution when you use them
why are only on duty staff allowen in the work area?
extra people cause confusion
difference between clean and sanitary
clean means no debris on counter and sanitary means free of harmful levels on contaminantes
max hold on towels
what is food safety?
effective procedures that ensure food is free of harmful bacteria and viruses or other harmful substances
what are bacteria?
microscopic organisms found everywhere
heat kills: ____ chicken, ___ meat patties ___ holding cabinent
refridgeration slows at
freezing stops at
3 instances when hand need to be washed
once every hour
after picking something off the floor
3 basic hygiene practic
if you start to feel ill, tell your manager
dont touch or prepare food if you have cuts or sores on your hands
keep finger nails trimmed
keep long hair pulled up
when do you use white disposable gloves?
salads or preparing lettuce
how do you avoid cross contamination
correct use of gloves
correct use of utensils
use sanatizer towels properly
how do you prevent chemical contamination?
store food at least 6 inches off the floor
follow instructions on cleaning products
keep chemicals in designated storage areas
keep chemicals in properly labeled containers
how to avoid physical contamination?
keep foreign objects out of food
cover food properly before storing
keep food cases off the floor
do not remove carton flaps from meat cases when storing them in the gril side freezer
what is hospitality? why is hospitality so important?
hospitality is important because customers will respect you, have confidence in you, tell others about you, and come back again
what are the five hospitality standards?
genuine welcome and thank you
creating golden moments
manager as a hospitality ambassador
how would you greet someone your age and someone older?
older customers will respect a more formal approach
what is a golden moment?
an experience between employee and customer
5 examples of how you can fulfill your supporting role as a hospitality ambassador?
treat every customer like a valued guest
look for opportunities to assist customers with special needs
when in the dining room, always greet customers in a friendly and welcoming manner
when serving customers, always follow all of mcdonalds service procedures
when interacting with customers, always put your best face forward by having a smile on face and a smile in your voice