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what are guest expectaiton for fried product?
hot, fresh tasting. Crisp outside, moist inside. cooked properly chicken is tender, fish is flaky
-
why do you wash your hands for chicken and fish?
you can collect bacteria because they are both raw
-
cook temp for fish and chicken?
345 for all chicken and 350 for fish
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maximun number of mcchickens allowed in the basket?
6 potions in a 2 segment half- size basket
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whats the holding time for McChicken?
30 mins
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crispy chicken portions max number in basket?
4 portions in a 2 seg half size basket
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where do you place crispy chicken?
6 portions in a white uhc tray
-
holding time for crispy chicken?
60 mins
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max # portion for mcnuggets?
2 bags i a 4 segment half- size basket
-
empty fry nugg into...
48 pieces 1/2 size uhc try maximum
-
holding time for nuggets?
20 mins
-
max drop for chicken selects...
1 bag (12 pieces) in an open fry basket
-
max holding time for selcts?
60 mins max
-
max number of load size for fish?
8 portions if using 1/2 size tray and 6 if it's the 1/3 size try
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holding time for fish?
30 mins
-
six enemies of oil...
- carbon
- air
- salt
- heat
- detergent
- water
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how often should you skim the vats
min of every 30 mins
-
why is it important to keep the floors clean?
to prevent slips or fails and reduce fire risks
-
why should preclose tasks be done?
sometimes it's possible to handle some closing tasks ahead of close
-
pre- close tasks... for grill
- remove unneeded equipment
- stock grill area
- turn off and clean unneeded equipment
- wipe down equipment surfaces with clean, sanitizer - soaked towels
- clean and polish stainless steel.
- prepare mop water for production area
- sweep and mop the floor
- clean/ shutdown grills
- clean filters
- empty greas traps
- empty fryer vent hood grease traps
-
how often do you polish... daily? used less frequently?
if used daily polish daily if used less frequently you polish once a week
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what are the 15 close procedures for grill?
- cover and date remaining products
- count waste
- turn off remaining equipment
- restock cheese
- take items to sink. wash rinse and sanatize
- clean surfaces
- clean fryer and fryer prep area+ fryer filters
- wash and sanatize freezer and fridge at the fryer station
- clean grill and grill area
- clean all grill area equipment
- return all cleaned equipment and utensils
- take out breakfast equipment
- sweep and scrub the floor with hot solid sense floor care solution
- retrace your steps
- colpete your pull
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pre close for front counter... (8)
- polish
- sweep mop
- clean the service area surfaces
- clean lobby
- clean the restrooms
- wash soiled towels
- clean back- up areas
- clean stock room walk in fridge and freezers
-
colse procedures for front counter? 18
- return all milk, cremers, and juice to walk in
- turn off remaing equipment
- clean fryer and fryer prep area
- remove and clean fryer filters
- clean pie holder
- clean espresso machine
- remove and clean the pumps from the syrup bottles. replace and clean pumps
- take unsweet tea dispensers, sweet tea, and iced coffee dispensers to back sink for washing and sanitation
- clean drink towers
- clean coffee machines and cream dispenser
- clean fridge display case
- check and clean milkshake and soft serve machine
- record complete waste
- turn off heated landing zone
- wipe down front counter
- return cleaned equipment and utensils
- sweep and mop floor with floor cleaner
- check area
-
open (15 tasks)
- clean hands
- turn on biscuit oven
- turn on grill- side freezers
- turn on heated landing zone
- turn on pie holder
- turn on table and UHC table
- prepare grills
- prepare hash brown fryers (temp is 360)
- turn on muffin toaster
- plug in Q-ing oven
- position waste cans and trash cans
- check grill tool organizer
- check breakfast tool organizer
- position egg equipment
- positoin all supplies
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what is fifo?
first in frist out
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for open stock what do you?
- remove half the days supply of sauces from the walk in
- thaw burrito mix for the next day
-
open- Prepare food 4 steps
- wipe down and sanitize work surface
- clean hands
- prepare ingredients
- cook first runs of product
-
when are transitions?
- 9- 9:30 for 10:30 changeover
- 9:30- 10 for 11 changover
-
8 transiton steps
- turn on toaster
- turn on table
- sharpen spatulas and scraper
- turn on fried product station freezers
- turn on fried prodects fryers
- empty garbage
- wash breakfast utensils
- check towel buckets
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what do you do between 9:30- 10 for 10:30 change
- (5)
- stock regular menu product
- check oil levels
- place baskets for nuggers, chicken and filer at station
- stock grill area
- stock prep table
-
what do you do between 10 - 10:25 for 10:30 changover (9)
- adjust product selector settings
- quickly recheck all stock levels
- clean and scape grills
- begin to transition uhcs for regulare menu products
- steam the grill
- prepare product
- evaluate product food saftey
- ensure KVS monitors show 4 orders
- set up both sides of the prep table
-
what do you do between 10:25- 10:30 for changeover? (6)
- turn off breakfast equipment
- clean and sanitize breakfast utensils and equipment
- discard and remaining cooked or heated products
- store opened products to the walk in fridge
- temper enough sandwich sauces for the rest of the day and enough cheese for the next 6 to 12 hours
- remove breakfast product needed for the next day
-
whats the shift prep for drive thru?
- check stock levels
- targets
- promotions
- clean hands
-
customer experience time?
3 min and 30 seconds
-
waiting time for drive thru greeting?
10 secs
-
order taking time?
20 to 25 secs
-
what does order taking consist of?
- suggestive selling
- dont interupt
- clarify
- direct to cashier
- store order
-
drink carrer for...
2 or more drinks
-
when assembling the order in drive through presenters must...
- use ice scopop for ice.
- lid it
- use carrer for 2 or more
- and keep orders together
-
assembly order must be in _____ to _____ secs
12 to 16 seconds
-
cashier recieving time
10-15 sec
-
presenting time
10- 15 sec
-
5 steps to change milk
- stage it
- transfer it
- remove it
- clean it
- prime it
-
drizzle hold time
14 days stored cap down
-
restock beans 8 steps
- read it
- fill it
- open it
- pour it
- clip it
- close it
- press it
- check it
-
change syrup
- remove it
- replace it
- clean it
- clear it
-
expectations for mccafe?
hot right perefectly made and fresh
-
procedure for hot choclate?
- pick it
- mark it
- pump it
- - 5 for medium
- press it
- stir it
- - 12 x's
- dress it
- cap it
-
iced mocha procedures
- pick it
- mark it
- ice it
- pump it
- press it
- stire it
- dress it
- cap it
-
mocha frappe sequence
- place it
- press it
- pick it
- mark it
- flip it
- rinse it
- dress it
- cap it
-
how much of something can you make in a blend?
3 small or 2 of either medium or large
-
smoothine procedures
- place it
- press it
- pick it
- mark it
- fill it
- rinse it
- cap it
-
cleaning lobby procedures? (5)
- check trash
- clean windowns and doors
- clean floors use wet floor sign
- stock straws, napkins, bibs, and condiment center
- clean dining room
-
cleaning restrooms?
- 12
- clean every 30 mins
- every 15 if busy
- rubber gloves
- make sure hand dryers work
- clean mirrors
- check hand soap and paper towels
- make sure faucets work
- empty trash
- check toilet paper
- sweep and mop
- removes gloves before leaving
- wash hand
-
cleaning outside
- (7)
- check trash
- pick up all visible trash
- sweep up
- remove spills
- mop sidewalk
- take trash to corral
-
cleaning play place (4)
- inspect the play area
- check cleanliness
- check trah
- close area if needed
-
-
what state should the fries be at before cooking?
must be cooked from frozen
-
6 steps to basketing fries
- open bag
- fill hopper
- return unused fries to frezzer
- place lid on hopper
- set basket load weight
- place baskets in dispenser
-
6 steps to basketing fries by hand
- move empty fry rack to table, place 4 baskts in fry funnel
- open bag
- fill baskets
- rack filled baskets in order
- finish filling rack and move filled rack to fry station
- return unused fries to freezer
-
what are guest expectaions for fries?
hot, salted, full, fresh
-
Temp for french fries?
335
-
serving time for fries?
7 mins
-
guest expectaions for hash browns?
hot, crisp outside, and golden brown
-
serving times for hash browns?
10 mins
-
how often should skims of oil occur?
every 30 mins
-
why is it important to keep fry station clean?
most visible areas in the resturant
-
guest expectations for grill chicken?
hot, fresh tasting, moist and tender
-
why do you use blue disposable gloves of yellow tongs to remove chicken from bag?
prevent harmful contamination of bacteria from the chicken to your hands
-
why are seperate spatullas used for chicken and beef?
prevent flavor contamination
-
what's the max removal time for chicken?
22 sec
-
internal temp for chicken?
140 because harmul bacteria do not grow at or above 140
-
time for cooking chicken?
7 1/2 mins 3:45 each
-
guest expectations for eggs?
properly cooked, moist, fresh, hot, yoke cooked through
-
why wear blue gloves when handeling eggs?
egg shells may hold bacteria
-
whats the stick and twist method?
stick yellow spatulla and twist 180 degrees to break egg yoke evenly
-
max hold time for eggs?
20 mins
-
precautions to prevent a fire
- keep filters in place and exaust on
- filling vats with oil before there turned on
- clean up oil spills
- slowlt pulling fryers forward and turn off the gas valve when cleaning
- use caution with ciggs
- be alert for gas oders
- empty trash
-
a type extinguishers are to be used in fires with...
paper or cloth
-
b type extinguisher are to be used in fires
containng flammable oil or gases
-
k type extinguishers are to be used in...
fryer and vat grease fires
-
c type extinguisher are to be used only in...
electrical fires
-
3 ways to prevent falls...
- keep floors clean
- clean oil spills right away
- put up caution signs
- always wear none slip shoes
-
why is it important to read the labels on cleaning supplies?
some require caution when you use them
-
why are only on duty staff allowen in the work area?
extra people cause confusion
-
difference between clean and sanitary
clean means no debris on counter and sanitary means free of harmful levels on contaminantes
-
max hold on towels
4 hours
-
what is food safety?
effective procedures that ensure food is free of harmful bacteria and viruses or other harmful substances
-
what are bacteria?
microscopic organisms found everywhere
-
heat kills: ____ chicken, ___ meat patties ___ holding cabinent
-
refridgeration slows at
40
-
-
3 instances when hand need to be washed
- once every hour
- after restroom
- befrore work
- before break
- after break
- after work
- after picking something off the floor
-
3 basic hygiene practic
- if you start to feel ill, tell your manager
- dont touch or prepare food if you have cuts or sores on your hands
- keep finger nails trimmed
- keep long hair pulled up
-
when do you use white disposable gloves?
salads or preparing lettuce
-
how do you avoid cross contamination
- correct use of gloves
- correct use of utensils
- use sanatizer towels properly
-
how do you prevent chemical contamination?
- store food at least 6 inches off the floor
- follow instructions on cleaning products
- keep chemicals in designated storage areas
- keep chemicals in properly labeled containers
-
how to avoid physical contamination?
- keep foreign objects out of food
- cover food properly before storing
- keep food cases off the floor
- do not remove carton flaps from meat cases when storing them in the gril side freezer
-
what is hospitality? why is hospitality so important?
hospitality is important because customers will respect you, have confidence in you, tell others about you, and come back again
-
what are the five hospitality standards?
- genuine welcome and thank you
- cleanliness
- creating golden moments
- manager as a hospitality ambassador
- order accuracy
-
how would you greet someone your age and someone older?
older customers will respect a more formal approach
-
what is a golden moment?
an experience between employee and customer
-
5 examples of how you can fulfill your supporting role as a hospitality ambassador?
- treat every customer like a valued guest
- look for opportunities to assist customers with special needs
- when in the dining room, always greet customers in a friendly and welcoming manner
- when serving customers, always follow all of mcdonalds service procedures
- when interacting with customers, always put your best face forward by having a smile on face and a smile in your voice
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