Carvery brand induction session 2 MODULINES
Authored by Danny Skeet
Professional Development
Professional Development
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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which button on the oven is the pre heat button?
Spanner icon
Coil icon
Cook cycle
Extras
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Before cooking, what temperature must we pre heat the oven to?
150*
90*
63*
220*
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Why do we bloom the meat before cooking? (Select 2)
EHO tells us to.
To benefit quality.
To benefit yield.
Saves on labour.
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Why do we ‘visualise the load’? (Select 2)
To aid us to load quickly.
To aid us to load safely.
Kills time while the oven pre heats.
Saves on the utility bill.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Where do we load our control joint?
Top shelf.
Leave it in the fridge with the probe in.
Bottom right with probe in core.
On top of the beef.
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What do we need when removing cooked meat from the oven.
Probe and wipes.
In/out sheet and pen.
Red board and knife.
forks to aid removal.
Stainless steel tray.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What must we use to clean the Moduline pipes/seals/hinges?
Steam cleaner
Grill scraper
Wire brush
Probe wipes
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