Post - Test - Chicken Inasal - January 10, 2023

He/She communicate to stockman for the needed quantity of thawed products.

• Panamis Person

• Grillman

• Prep Person

• Dining

What is the Ratio for complete numbers of certified grill men per shift?

• 1:3

• 1:1

• 1:3

• 1:4

They Conduct Pre-pening procedure for Grill Area and HHC.

• Grill Person

• Panamis Person

• Kitchen Person

• Dining Person

Standard Cavity and Water opearting temperature for 8-Rack HHC.

• 165 +/- 10F ; 145+/-10F

• 160+/- 10F ; 140+/-10F

• 165 +/- 5F ; 145+/-5F

This is the standard tool we use as fire igniter

• Rolled Paper

• Torch

• Igniter

• Anything that can create fire

Thawing time of Chicken using RIC

• 24-48 hrs

• 12 - 48 hrs

• 36-40hrs

• 35-50 hrs

During daily operations, when do we prepare the production guide?

• EOD

• every 15th and 45th minute

• 30 mins before tge store opens?

If the the production guide states that you should cook 19 paa, how would execute it?

• Prepare and skewer all 19pcs of paa

• Prepare and skewer 16pcs and grill, then prepare and skewer the remaining 3pcs.

• Both methods are correct

True or False

When quantity includes those items currently being grilled

• True

• False

What method is used to check the temperature of chicken onside chiller?

How many packs of chicken are token out of the storage during skewering?

• Piercing, 2

• Sandwich, 2

• Piercing, 3