Food Cost Quiz

Which colour tongs do we use for promo/quarter meat?

• Grey

• Beige

• Red

• Black

Which system do we follow to ensure we cook the correct amount of food in the kitchen?

• Whatever you think

• Whatever the manager suggests

• Fill all trays to the max

• E-production screen

When do we reduce our levels?

• Never

• When another crew member tells you to do so

• When it feels quiet to you

• When the e-production screen says to do so

When do we record our break?

• Before we clock out for a break

• Once we’ve clocked out, before getting our food

• When we get back off a break

• Before our shift finishes

How many points are we entitled to on our break?

• 3

• 2

• 5

• 4

What do we do with food we no longer need?

• Red bin

• Grey bin

• Normal bin

• Blue bin

What do we do when completing a waste count?

• Empty red and grey bins in to a normal bin before setting them back up

• Empty the red and grey bins bit by bit and accurately record in the book, and then set up the bins again

• Empty all bins and take a guess at what was there to write in the book

If there is a Big Mac in the red bin, where would you record it?

• Raw waste

• Employee meals

• Full waste

• Promo

Where do you put food once it’s come out of a red bin and been recorded?

• Big grey bin

• Black food bin

• Back in a red bin

What happens if we cook too many baskets of fries for what’s needed?

• Nothing, they will sell eventually

• They will still taste the same whenever they get sold

• Give every customer a large to get rid of them

• They do in the bin and cost us money