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WorksheetsGame Of Dining
Total questions: 10
Worksheet time: 5mins
Standard Dining Temperature?
74-78°F
75-79°F
74-78°C
75-79°C
starts when the customer leaves the table and ends when the Bussing person reaches the table
Food Serving Time (FST)
Breaking the Line
Attending Table Time (ATT)
Bussing Time
Dispatch must be cleaned and disinfected at least ?
every 15 mins
every 30 mins
every 1 hour
every 2 hours
Standard ATT during slack hour
90 secs
60 secs
75 secs
80 secs
Dine-in plate for unli rice pork paborito meal, noodles
Big Light Green Plate
Small Light Green Plate
Big Cream Plate
Small Cream Plate
grammage of rice for Unli-rice meal
280G
160G
240G
180G
Holding Time of Sliced Calamansi Room temp
2 Hours
1 Hour
4 Hours
3 Hours
Primary Shelflife of Chicken oil 1 liter pack?
PD+2 MONTHS
PD+3 MONTHS
PD+6 MONTHS
PD+9 MONTHS
It is used to wipe table after sanitizing during bussing
white towel with green band
white towel
white towel with yellow band
sanitize white towel
It is done once there are 4 or more customers in front of the POS
Outside Order Taking (OOT)
Breaking the Line
Bussing table
Attending Table Time (ATT)
