WorksheetsService Exam Feb. 2018
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
Color of 30 min. DST in JEDS map is
a)
Orange
b)
Purple
c)
Green
2.
Assembly time for 45 mins. DST is 15minutes
a)
True
b)
False
3.
Color od 45 minutes DST in the JEDS map is Pink
a)
True
b)
False
4.
Dispatch time for 30 mins.DST is:
a)
5minutes
b)
3minutes
c)
2minutes
5.
Drive time for 20minutes DST is 6 minutes
a)
True
b)
False
6.
Cooling time of Tuna pie is
a)
5 minutes
b)
10 minutes
c)
15 minutes
d)
8minutes
7.
Holding time of Tuna pie is 1 hour and 10 seconds
a)
True
b)
False
8.
Sensitivity of frymaster when cooking a tuna pie is 2
a)
True
b)
False
9.
Drain the excess oil after cooking the tuna pie for 20-30minutes
a)
True
b)
False
10.
During cooling of Tuna pie, max load of Tuna pie in breakfast tray is 8 pcs.
a)
True
b)
False
11.
Key step no.5 in counter 7 key step is:
a)
Assemble the order
b)
Receive the payment and give change if needed
c)
State the total amount purchased
12.
Correct calling sequence is:
a)
PC > Counter > Product Calling Code > Please
b)
PC > Product Calling Code > Quantity > Please
c)
PC > Counter > Product Calling Code >Quantity > Please
d)
PC > Counter > Product Calling Code >Quantity
13.
Towel with red band is for __________ used
a)
Counter
b)
Dining
c)
Service Station
d)
Cr
14.
Direct bagging is applicable for :
a)
Burger, Pies, Spaghetti
b)
Burger, Fries, Cjoy
c)
Fries, Cjoy, Palabok
15.
Correct sequence of assembling the orders
a)
Product in a box/wares> Beverages> sandwich/pies> fries> softserve
b)
Beverages> product in box/wares> sandwich/pies> softserve> fries
c)
Fries> beverages> sandwich/pies> product in a box/wares> softserve
d)
Beverages> sandwich/pies> product in a box/wares> softserve> fries
16.
Color of Garbage bag for non-bio
a)
white
b)
black
c)
green
17.
Dining capacity
a)
130
b)
126
c)
128
d)
125
18.
Dining temperature
a)
74-78F
b)
70-75F
c)
72-80F
d)
74-79F
19.
holding time of soaking bin
a)
4 hrs
b)
5 hrs
c)
4hrs or as needed
d)
5 hrs or as needed
20.
Dillution od All purpose Sanitizer
a)
1:20
b)
1:16
c)
1:15
21.
Mop head color green is for counter area used
a)
True
b)
False
22.
Towel with blue band is used in service station
a)
True
b)
False
23.
Spaghetti and palabok is applicable for direct bagging
a)
True
b)
False
24.
Do nat stack more than 3 layers of yum burger
a)
True
b)
False
25.
Key step no. 3 is receive the payment and give change if any
a)
True
b)
False
26.
During slack period, segregation of left over food and beverages is done at the service station to speed up bussing time
a)
True
b)
False
27.
ATT is 35 minutes for washable store
a)
True
b)
False
28.
Pre-heating time of cutlery warmer is 20 minutes
a)
True
b)
False
29.
Dillution od all purpose cleaner for mother solution is 1:20
a)
True
b)
False
30.
White garbage bag is used for non-bio
a)
true
b)
false
31.
Maximum load size of tuna pie is:
a)
3pcs
b)
4pcs
c)
8pcs
d)
5pcs
32.
Minimum load size of tuna pie:
a)
2pcs
b)
1pc
c)
8pcs
d)
4pcs
33.
Cooking temp. of tuna pie
a)
140F
b)
165F
c)
170F
d)
180F
34.
Strawberry fries phased out date
a)
Feb. 25, 2018
b)
Feb. 28, 2018
c)
March 30, 2018
d)
Apri. 15, 2018
35.
Cooking time of tuna pie
a)
10minutes
b)
6minutes
c)
8minutes
d)
7.5 minutes
36.
Re- launch of tuna pie
a)
Feb.15
b)
Feb.1
c)
Jan.1
d)
Jan.15
37.
For every purchase of JKM customer will get a free_________
a)
HPC
b)
JKC
38.
Extension date of Salted Caramel
a)
June 30, 2018
b)
April 30, 2018
c)
Dec. 31, 2018
d)
Sept. 30, 2018
39.
Selling period of Tuna pie is until April 30, 2018
a)
True
b)
False
40.
Phased out date out strawberry fries is on March 28, 2018
a)
True
b)
False
100 %
