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JB0731 GRILL GSC EXAM 2023

Total questions: 90

Worksheet time: 24mins

Name
Class
Date
1.

What are the possible cause of low temperature for burgers served (2 answers)

a)

High temp ranges (above 10F) for cold freezer

b)

Poor equipment maintenance for cooking and holding equipment

c)

over production or/ over-holding of patties

d)

over prodcution or/ over-holding of burger

2.

When stores over produce assembled yum (and other variants) - leading to holding for >10mins at the warmer, what are the possible effects to the product

a)

low temperature and dry patty

b)

wilted vegetables (for champ & champ jr variants)

c)

sliced cheese with brittle/gritty gestures

d)

All of the above

3.

For Bacon Cheesy Yum order with extra patty and cheese.

Sequence is: Heel-Patty-Patty- Cheese - Cheese - Bacon - SBD - Crown

a)

True

b)

False

4.

The following are way how to prevent undercooked patties in our store, except

a)

ensure crew does not place patty in the cold zone

b)

ensure PM for griddle is done to avoid cooking at low temp

c)

ensure that crew executes cooking processes as recommended

d)

ensure that the patty holding cabinet is in good working condition

5.

ways to avoid serving buns with signs of SD 8, except

a)

Inspect buns properly and reject delivery with signs of SD8

b)

Store buns in cool/cold room temp areas ( ex. beside cold storages)

c)

Avoid storing buns in wet areas ( ex. Back Up Area )

d)

Have sandwich assembly crew inspect buns before toasting

6.

What is SD 8?

a)

Ants

b)

Slime or Molds

c)

Hard plastic

d)

Metal pins

7.

What is SD 13?

a)

Hair strand

b)

Spitting

c)

Worm

d)

Mosquito

8.

Refers to products that are produce only upon the customers orders

a)

Promised Time

b)

Cooking Time

c)

Made to Order

d)

Special Order

9.

A positive or negative difference from the standard which usually refers to product

a)

Standards

b)

Critical point

c)

Temperature

d)

Variance

10.

Cooking of Patties: Lay a maximum of 10 patties per lane when the pilot light is on

a)

True

b)

False

11.

In the updated checklist what should be the Bun Toaster Thermostat setting?

a)

6

b)

7

c)

8

d)

9

12.

Calling code of Bacon Cheesy Yumburger

a)

Bacon Cheesy Y

b)

Bacon Cheesy Yum

c)

YC S.O. Bacon

d)

Bacon YC

13.

Secondary Shelf Life of SBD

a)

DO + 1day (Chiller)

b)

DO + 2days (Freezer)

c)

DO + 2days (Chiller)

d)

DO + 3days (Chiller)

14.

Secondary Shlef Life of Bacon Strips

a)

DT + 2days (Chiller)

b)

DT + 3days (Chiller)

c)

DT + 2days (Freezer)

d)

DT + 3days (Freezer)

15.

In the updated checklist what is Primary Shelf Life of Y Patty

a)

DP + 40days Freezer

b)

DP + 45 days Freezer

c)

DP + 45 days Chiller

d)

DP + 40 days Chiller

16.

What is the Secondary Shelf life of Sliced Cheese

a)

DO + 2days Chiller

b)

DO + 3days Chiller

c)

DO + 4days Chiller

d)

None of the above

17.

What is the yield of 1 pack Special Burger Dressing?

a)

216 servings

b)

244 servings

c)

132 servings

d)

None of the above

18.

What is the Gold Standard Attributes in appearance of Patty

a)

Light Brown to Dark Brown in color

b)

Dark Brown to Black in color

c)

Brown to Light Brown in color

d)

Brown to Dark Brown in color

19.

Use to contain sliced cheese

a)

1/9 x 4 SS pan

b)

1/6 x 4 SS pan

c)

1/8 x 4 SS pan

d)

1/4 x 4 SS pan

20.

Disposable gloves must be replaced on the following conditions, except

a)

When the groves get ripped or torn during use

b)

After handling raw foods and raw materials

c)

Maximum of 3hours

d)

Every time crew takes a break

21.

For Burger Assembly: When touching buns, mini-pancakes, sliced cheese, and other ready to eat food. Do not use the gloved hand to handle items.

a)

TRUE

b)

FALSE

22.

Gloves Management:

Use the other barehand only to assist in assembly but it is okay if it touched ready to eat items

a)

True

b)

False

23.

Microwaving time of 4 Y burgers

a)

7secs

b)

9secs

c)

10secs

d)

12secs

24.

In cooking Y patties in griddle: 3rd alarm of the grill timer will display ___

a)

TURN AND PRESS

b)

SEAR PATTIES

c)

PRESS BLOATED

d)

PULL PATTY

25.

In cooking Y patties in griddle: 2nd alarm of the grill timer will display ___

a)

TURN AND PRESS

b)

SEAR PATTY

c)

PRESS BLOATED

d)

PULL PATTY

26.

In cooking Y patties: 1st alarm of the grill timer

a)

Pull Patty

b)

Sear Patties

c)

Press Bloated

d)

Turn and Press

27.

In cooking Y patties: 4th alarm of the grill timer

a)

Pull Patty

b)

Sear Patties

c)

Press Bloated

d)

Turn and Press

28.

Pull a maximum of ____ Y patties at a time using patty turner and transfer on long tray.

a)

4

b)

20

c)

10

d)

1

29.

When the holding cabinet alarms and display (a)   , the patties are already beyond holding time.

30.

Holding time of Cooked Bacon in Mindanao Stores

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

31.

Thawing time of Bacon

a)

2hours minimum

b)

24 hours minimum

c)

6 hours minimum

d)

8 hours minimum

32.

What letter should a Grillman put on the sticker of Assembled Double Bacon Cheesy Yumburger

a)

B

b)

Y

c)

D

d)

C

33.

In wrapping Y burger 2nd step is to fold lower side of the wrapper over approximately ____ of the crown

a)

1/4

b)

1/2

c)

3/4

d)

Center

34.

In taking the Patty Tempetature, get the Digital Probe Thermometer and press the "ON" button and set to the display of __.

a)

C

b)

F

c)

B

d)

D

35.

What is the probable cause of Toasted Bun is too light / under-toasted

a)

Bun Toaster is too low

b)

Bun Toaster is too high

c)

Inferior quality of buns

d)

Unevenly slice of buns

36.

In 1 pack of Mushroom Gravy, How many servings can be made for the order of 1pc Burger Steak

a)

25

b)

30

c)

35

d)

40

37.

In the updated Checklist of Burger Steak for Family Steakpan, What is the Secodary Shelf life of Mushroom Sliced.

a)

DO + 2days Chiller

b)

DO + 3days Chiller

c)

DO + 5days Chiller

d)

DO + 7days Chiller

38.

Calling Code of Extra Mushroom Gravy

a)

Extra Mushroom Gravy

b)

Extra Gravy

c)

Extra Mushroom

d)

Extra Steak Sauce

39.

Assembly time of 6pc Burgersteak Platter

a)

17secs

b)

25secs

c)

35secs

d)

42secs

40.

Assembly time of 2pc Burgersteak

a)

17secs

b)

25secs

c)

35secs

d)

42secs

41.

Cooking time of 2 pouch Mushroom Gravy Powder

a)

2 mins and 30secs

b)

3mins

c)

3 mins and 30secs

d)

5mins

42.

In cooking the Mushroom Gravy, after pouring the powder into the pot with filtered water then mix using wire whisk, set the flame to___

a)

low

b)

medium

c)

high

d)

Do not set the flame yet

43.

Holding time of Mushroom Gravy

a)

4hours

b)

8hours

c)

2hours

d)

6hours

44.

What is the holding temperature of Mushroom Gravy

a)

110F

b)

140F

c)

135F

d)

180F

45.

Drain the Mushroom Slices for ____.

a)

20secs

b)

30secs

c)

45secs

d)

10secs

46.

Drain the mushroom slices using stockpot ___ and ___.

a)

#20 and strainer

b)

#28 and strainer

c)

#20 and 1/6 x 4 SS pan

d)

#28 and 1/6 x 4 SS pan

47.

After draining Mushroom slices transfer in ____.

a)

1/6 x 4 SS pan

b)

1/2 x 2 Microwable Pan

c)

1/9 x 4 SS pan

d)

1/4 x 4 Microwable Pan

48.

In microwaving mushroom slices of 2cans, what microwaving parametes should we follow

a)

45secs (1cycle)

b)

90secs (1cycle)

c)

45secs(2cycles)

d)

45mins(2cycles)

49.

When the order is 6pc Burger Steak Family Pan. We use to garnish the patty with mushroom slices using

a)

Gravy Laddle

b)

Vegetable Tong

c)

Gourmet Laddle

d)

Hamburger Tong

50.

What is the required amount portion of mushroom slices for 6pc Burgerstesk Family Pan

a)

3 slightly Heaping of Gourmet Laddle

b)

4 slightly Heaping of Gourmet Laddle

c)

18 - 30 pieces using Vegetable Tong

d)

24 - 40 pieces using Vegetable Tong

51.

Aloha Champ Jr.

Sequence is: Heel-Y Patty- Sliced Cheese - Bacon - Pineapple Ring - Lettuce - Dressing - Crown

a)

True

b)

False

52.

Champ JR.

Sequence is: Heel - Patty - Sliced Cheese - Tomato - Lettuce - Dressing - Crown

a)

True

b)

False

53.

Upon phased out of Spicy Champ Jr. The holding time of Lettuce and Tomatoe are

a)

Lettuce = 2 hours, Tomato = 3hours

b)

Lettuce = 3hours, Tomato = 3hours

c)

Lettuce = 3hours, Tomato = 2hours

d)

Lettuce = 2hours, Tomato = 2hours

54.

Holding time of Honey Mustard

a)

2hours

b)

3hours

c)

8hours

d)

6hours

55.

Holding Time of Catsup

a)

6hours

b)

12hours

c)

24hours

d)

8hours

56.

Microwaving time of 6 pieces Cooked Y Patty on top of the toasted sesame heel.

a)

13

b)

14

c)

15

d)

16

57.

Microwaving time of 3 pieces cooked Y patty on top of the toasted sesame heel.

a)

13

b)

14

c)

15

d)

16

58.

In assembling Champ Jr, place and spread ___ of Lettuce using Vegetable Tong

a)

2slices

b)

3 slices

c)

2-3 slices

d)

4 slices

59.

Holding time of Pineapple Ring is

(a)   hours.

60.

Secondary Shelf Life of Honey Mustard

a)

DT + 2days Chiller

b)

Dt + 3days Chiller

c)

DT + 5days Chiller

d)

DT + 7days Chiller

61.

Aloha Champ.

Sequence is: Heel - Champ Patty - Sliced Cheese - Dressing - Pineapple Ring- Lettuce - Tomato - Dressing - Crown

a)

True

b)

False

62.

Champ.

Sequence is: Heel - Champ Patty - 2 Sliced cheese - Dressing - 2 Tomato - 6 Lines Catsup - 5 to 7 Lettuce - Dressing - Crown

a)

True

b)

False

63.

In the updated Checklist, Do we need to microwave assembled Champ Jr, Aloha Jr, Champ and Aloha Champ?

a)

YES

b)

NO

c)

MAYBE

64.

Cooking Time of Champ Patties

a)

7mins and 30secs

b)

4mins and 30secs

c)

9mins and 30secs

d)

9mins

65.

Turn Champ Patties after ___.

a)

2mins and 30secs

b)

4mins

c)

4mins and 30secs

d)

5mins

66.

A maximum of (a)   Champ Patties can be laid into a lane.

67.

A maximum of __ Champ Patties can be stacked together may be held per hand.

a)

2

b)

4

c)

6

d)

8

68.

Microaving Time of 1pc Cooked Champ Patty on the Toasted Champ Bun.

a)

11

b)

12

c)

13

d)

14

69.

Holding time of Assembled Champ Burger

a)

5mins

b)

10mins

c)

15mins

d)

None of the Above

70.

CALLING CODE OF REGULAR JOLLY HOTDOG

a)

HD REG

b)

HOTDOG

c)

REGULAR HD

d)

REGULAR JOLLY

71.

CALLING CODE OF CHEESY CLASSIC JOLLY HOTDOG

a)

HD

b)

CHEESY

c)

HOTDOG

d)

JUMBO HOTDOG

72.

To hold and dispense Honey Mustard dressing

a)

Portion Pal ( Red Ring )

b)

Portion Pal ( Yellow Ring)

c)

Portion Pal ( Green Ring )

d)

Portion Pal ( Blue Ring )

73.

What is the assembly time for Regular Jolly Hotdog?

a)

30secs

b)

32secs

c)

35secs

d)

26secs

74.

What is the assembly time for Cheesy Classic Jolly Hotdog

a)

30secs

b)

32secs

c)

36secs

d)

40secs

75.

Secondary Shelf Life of Hotdog Meat

a)

DT + 2days Chiller

b)

DT + 3days Chiller

c)

DT + 2days Freezer

d)

DT + 3days Freezer

76.

Secondary Shelf Life of Hotdog Dressing

a)

DO + 7days Chiller

b)

DO + 10days Chiller

c)

DO + 7days Room Temp

d)

DO + 10days Room Temp

77.

Primary Shelf Life of Hotdog Dressing

a)

DP + 2months RT

b)

DP + 3months RT

c)

DP + 2months Chiller

d)

DP + 3months Chiller

78.

What is the Calling Code of Chicken Sandwich

a)

Chicken Sandwich

b)

Chicken San Miguel

c)

Chickenwich'

d)

Chickwich'

79.

Holding time of Garlic Mayo Dressing in SS Pan

a)

8hours Chilled Temp

b)

6 hours Room Temp

c)

7 hours Chilled Temp

d)

8 hours Room Temp

80.

Holding Time of Cooked Chicken Fillet

a)

20mins

b)

25mins

c)

30mins

d)

15mins

81.

Cooking Chicken Fillet Button are

a)

#1 and #7

b)

#2 and #8

c)

#3 and #9

d)

R and L

82.

Whisper of Fryman:

Cooking Time of Chicken Fillet

a)

4mins

b)

5mins

c)

4:15mins

d)

4:30mins

83.

Operating Temperature of Overshelf Warmer

a)

110F - 140F

b)

110F - 120F

c)

120F - 140F

d)

110C - 140C

84.

Sensistivity of Frymaster for Cooking of Chicken Fillet

a)

2

b)

4

c)

350F

d)

330F

85.

Full Name of our Group Manager

(a)  

86.

Calling Code of Yumburger

(a)  

87.

Calling Code of 1pc Burger Steak

(a)  

88.

APD means

(a)  

89.

SBD means

(a)  

90.

Operational Temperature of Walk in Freezer

a)

12F to 23F

b)

-12C to -23C

c)

12C to 23C

d)

-12F to -23F

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