Test – KFC Mulisa Group

Employee Online Assessment

An online employee assessment is a remote test that evaluates a person’s abilities, behaviors, or characteristics. Online assessments can be used for a variety of purposes, including:

Hiring: To assess candidates’ skills and determine whether they fit the company well. Online assessments can help avoid unconscious bias and relying on gut feelings.
Employee development: To identify skill gaps or to improve employee engagement.
Training: To conduct training programs and recertifications.

Selection Test

Selection Test quiz helps us to select best candidate.

1 / 30

1. A customer buys various food items: A coleslaw salad, a Coke and a chicken burger. How much must the customer pay you?

2 / 30

2. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 10 e.g. fluorescent select the item on the right that is IDENTICAL (EXACTLY THE SAME)

3 / 30

3. The customer has 5 children and the children each want a bread roll, a Kiddies ice-cream and a small size cooldrink. What will the total cost be?

4 / 30

4. What is the time on the following watches?
Write your answer in words, for example: 20 past 8, or, 10 to 12.

5 / 30

5. What is the price of 72 buns?

6 / 30

6. What is the time on the following watches?
Write your answer in words, for example: 20 past 8, or, 10 to 12.

7 / 30

7. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 11 Kljidr select the item on the right that is IDENTICAL (EXACTLY THE SAME)

8 / 30

8. What is the time on the following watches?
Write your answer in words, for example: 20 past 8, or, 10 to 12.

9 / 30

9. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

6. 59987653 select the item on the right that is IDENTICAL (EXACTLY THE SAME)

10 / 30

10. For each group, type the one word which does not fit on Group number 15 - as shown in the example.

11 / 30

11. Answer the following questions based on the three watches. Write your answer in words, for example: 1hour 25 minutes

If your daily shift starts at watch 2 and ends at 5 o’clock . How long is your shift?

12 / 30

12. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 9 rwq77853ttr select the item on the right that is IDENTICAL (EXACTLY THE SAME)

13 / 30

13. What is the price of a pack of medium chicken pieces?

14 / 30

14. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 12 select the item on the right that is IDENTICAL (EXACTLY THE SAME)

15 / 30

15. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 7. select the item on the right that is IDENTICAL (EXACTLY THE SAME)

16 / 30

16. A customer wants to buy 6 pieces of chicken. The customer has R35. How many pieces can the customer afford?

17 / 30

17. A customer buys a Coke and hands you a R20 note. How much change should the customer receive?

18 / 30

18. Answer the following questions based on the three watches. Write your answer in words, for example: 1hour 25 minutes

If the chips go into the fryer at 22 past 9 and out at watch 1. How long have the chips been cooked for?

19 / 30

19. What is the price of the large pack of chicken pieces?

20 / 30

20. For each group, type the one word which does not fit on Group number 17 - as shown in the example.

21 / 30

21. There are 24 tomatoes in each box and some loose tomatoes in this picture. How many tomatoes are there in total?

22 / 30

22. For each group, type the one word which does not fit on Group number 13 - as shown in the example.

23 / 30

23. You have to look at the table below and select the item on the right that is IDENTICAL (EXACTLY THE SAME) to the item on the left.
Do you understand how this works? write only letter, for example line e.g "sdgfar" answer is d

Question 8. select the item on the right that is IDENTICAL (EXACTLY THE SAME)

24 / 30

24. If you already counted 69 bottles and you have to add the bottles in this picture, how many bottles would there be?

25 / 30

25. For each group, type the one word which does not fit on Group number 16 - as shown in the example.

26 / 30

26. For each group, type the one word which does not fit on Group number 14 - as shown in the example.

27 / 30

27. What is the price of 15kg of spice mix?

28 / 30

28. Answer the following questions based on the three watches.Write your answer in words, for example: 1hour 25 minutes

If your shift starts at 9h00, but you arrive at watch 1. How late are you for work?

29 / 30

29. What is the price of a 7L (litre) container of milk?

30 / 30

30. The customer wants to buy Kiddies size ice-creams for all the children in a group, but has only R20. How many Kiddies sized ice-creams can the customer buy?

Your score is

Please rate this quiz

BOH Test

Back Of House

1 / 56

1) Minimum zinger wings that can be cooked on a four header pot?

a. 8 wings

b. 6 wings

c. 36 wings

2 / 56

2) Blue chux is used on all areas in the store including on blood area.

a. True

b. False

3 / 56

3) Which ingredients are shifted when preparing a new batch of flour .

a. Or seasoning

b. milk & egg

c. breading salt

4 / 56

4) What is the chicken holding time in upright holding cabinet before selling to customers?

a. 7 minutes

b. 5 minutes

c. 10 minutes

5 / 56

5) The ingredients of zinger breader are 960g zinger breader and 10 kg breading flour .

a. True

b. False

6 / 56

6) Oil takes 2 to 4 minutes to reach drop when reheating oil to cook product.

a. True

b. False

7 / 56

7) What is the draining time for cooked zinger fillets and wings before taken to upright holding cabinet.

a. 15 seconds

b. 7 seconds

c. 20 seconds

8 / 56

8) The maximum number of zinger wings that can be cooked in a four header pot is 72 wings.

a. True

b. False

9 / 56

9) What is the minimum OR Chicken that be cooked ?

a. 8 heads

b. 6 heads

c. 2 heads

d. 4 heads

10 / 56

10) Before thawing you must clean _______________.

a. Till and Casher

b. Crates and bloody stands

11 / 56

11) Oil shelf life once opened the box is _________ hours

a. 30

b. 60

c. 48

12 / 56

12) Chicken is rotated every 30 minutes when it reaches ___________ degrees Celsius..

a. - 4

b. - 6

c. - 5

13 / 56

13) What is the cooking time for zinger wings?

a. 7min 30sec

b. 4 Minutes

c. 7 Minutes

14 / 56

14) The oil that has reached discard time it smoke at _________ temperature.

a. 120 degrees

b. 154 degrees

c. 100 degrees

15 / 56

15) Red chux is can be used on non blood areas in the store.

a. True

b. False

16 / 56

16) At what temperature is chicken thawed moved to the bloody cooler.

a. 4

b. 0

c. 2

17 / 56

17) When do you wipe out the flour on the pot when cooking chicken?

a. Immediately after taking out cooked chicken

b. Immediately after dropping and timing the chicken in the pot.

c. When the chicken is draining on the pot.

18 / 56

18) Upright holding cabinet target temperature is ..............

a. 86°C

b. 82 °C

c. 80°C

19 / 56

19) What is the minimum or fillets that can be cooked on four header fryer?

a. 2 fillets

b. 5 fillets

c. 3 fillets

20 / 56

20) What is the bloody cooler set temperature range to maintain product temperature?

a. 0.5-2

b. 1.1-2

c. 0.1-2

21 / 56

21) Name four chicken label information that must be written.

a. Case Number

b. Crates

c. Date and Time

d. Temperature

e. Expiry date

f. Batch Number

22 / 56

22) The pot should show drop to show that it has finished cooking.

a. True

b. False

23 / 56

23) What is OR Chicken fillets cooking time ?

a. 4 minutes 45 seconds

b. 4 minutes

c. 3 minutes 45 seconds

24 / 56

24) OR Chicken cooking time is ?

a. 15

b. 15 minutes 30 seconds

c. 14 minutes

d. 14 minutes 30 seconds

25 / 56

25) Chicken holding time after two hours setting time is __________ hours.

a. 60

b. 38

c. 48

d. 30

26 / 56

26) The breading ingredients of OR breading is 12 kg flour ,1 packet of or seasoning, i packet milk&egg and 1 packet salt.

a. True

b. False

27 / 56

27) Chicken is allowed to set for how long after reaching 0 degrees ___________.

a. 1 hours

b. 2 hours

c. 3 hours

28 / 56

28) What is draining time for cooked OR fillets?

a. 10 sec

b. 15 sec

c. 20 sec

29 / 56

29) When do you wipe out vapour from the 4 header lid.

a. As the product is draining on the pot.

b. After racking and codating the product.

c. After opening the lid after the cooking cycle.

30 / 56

30)

The breading ingredients for zinger breader is 10kgs flour and 1 packet of zinger breader.

a. False

b. True

31 / 56

31) What is the draining time for OR chicken?

a. 15 sec

b. 20 sec

c. 30 sec

32 / 56

32) After thawing chicken rotation is done after ____________ hours.

a. 2

b. 3

c. 1

33 / 56

33) What are the minimum mini fillets that can be cooked?

a. 4 fillets

b. 2 fillets

c. 5 fillets

34 / 56

34) What is a cooking time of zinger fillets?

a. 7 Minutes

b. 6 Minutes

c. 7min 30sec

35 / 56

35) What is cooking time for mini fillets?

a. 3min 45sec

b. 4 Minutes

c. 2min 45sec

36 / 56

36) Oil is stored in the storeroom _______ cm off the floor.

a. 15

b. 10

c. 20

37 / 56

37) An open box of palmolein oil is code dated .........................hours.

a. 38

b. 24

c. 48

38 / 56

38) A new batch of breading mix is scooped and fold 10 times .

a. False

b. True

39 / 56

39) What is the minimum that you can filter a pot per day?

a. 6 times

b. 4 times

c. 2 times

40 / 56

40) The OR chicken and OR fillets breading procedure is 7 10 7 procedure.

a. True

b. False

41 / 56

41) Before thawing you should know the _____________ to be _____________.

a. case number

b. Thawed

c. Amount

d. Packed

42 / 56

42) Twenty mini fillets are the maximum that can be cooked.

a. True

b. False

43 / 56

43) 12 heads is the maximum number of heads that can be cooked.

a. False

b. True

44 / 56

44) What smallware is used to take out the 4 header cooking basket from the pot after cooking.

a. dip stick

b. elbow

c. screen holder

45 / 56

45) What is the minimum zinger fillets that can be cooked?

a. 3 fillets

b. 5 fillets

c. 2 fillets

46 / 56

46) Prince castle unit target temperature .

a. 107 °C

b. 100°C

c. 109°C

47 / 56

47) The maximum fillets that can be cooked on four header pot is 12 fillets.

a. False

b. True

48 / 56

48) Minimum oil visibility must be _____________.

a. 4cm

b. 3cm

c. 5cm

49 / 56

49) What is the product temperature range for chicken in the cooler?

a. 1 - 2 degrees

b. 1 - 4 degrees

c. 2 - 5 degrees

50 / 56

50) The four steps of oil management include fryer management, fryer filtering , cleaning of fryers and discarding of oil when damaged .

a. True

b. False

51 / 56

51) The OR breading mix must be sifted and change water only once per shift.

a. False

b. True

52 / 56

52) The maximum heads of chicken that can breaded at once in a lug is 8 heads.

a. True

b. False

53 / 56

53) We code date chicken products with ....................... tag.

a. White chicken

b. Time

c. Blue chicken

54 / 56

54) A new batch of breading flour is code dated how long ?

a. 9 days

b. 7 days

c. When you feel it not right

55 / 56

55) Flour is sifted once in the morning before shift starts.

a. False

b. True

56 / 56

56) We only discard flour when it is grit.

a. False

b. True

Your score is

The average score is 74%

Team Member Orientation

You will learn the foundation of KFC, culture and what is expected of you when hired.

1 / 101

1) The OHSA is a set of rules created by Government for the safety of customers and staff.

True

False

2 / 101

2) After a product is thoroughly cooked, there is no risk bacteria.

False

True

3 / 101

3) Name the six key steps of washing hands and sanitize.

Put one click of hand soap

Dry hands using paper towel

Wet hands with warm water

Wear a mask

Sink cleaning compartments

Rinse hands with warm water

Rub hands with hand soap

4 / 101

4) Name THREE common injuries that occur in the restaurant.

Cuts

Customer complaints

Development

Burns

Slip & Falls

5 / 101

5) Employees are allowed to eat and drink on the restaurant premises but in approved areas only.

True

False

6 / 101

6) Give four examples of a crisis.

Protest

Floods

Security

Safety

Robbery

Fire

7 / 101

7) What is a CRISIS?

A Crisis is a statement about an area of concern, a condition to be improved, a difficulty to be eliminated, or a troubling question that exists in scholarly literature, in theory, or in practice that points to the need for meaningful understanding and deliberate investigation.

A crisis is any event or period that will lead or may lead to an unstable and dangerous situation affecting an individual, group, or all of society.

8 / 101

8) Customers should be served only when you have finished what you are doing.

False

True

9 / 101

9) At KFC we always try to solve the problem in a way that everyone can learn something positive from the experience.

True

False

10 / 101

10) If you have a grievance it is important to handle it according to the specific procedures.

True

False

11 / 101

11) We do not win together at KFC as a family.

False

True

12 / 101

12) Name the five moments of truth

Customer recovery

Customer Blame

Taking order

Running away

Closing & thinking

Delivering order

Greating

Eye Contact

13 / 101

13) Do not accept deliveries at the ............ door when it is ..............

not opened

back

want

dark

14 / 101

14) One of the most important things to do during robbery is to remain ..................

15 / 101

15) Allow people to touch where the robbers have touched.

True

False

16 / 101

16) We must always offer First Aid immediately even if we have not been trained.

False

True

17 / 101

17) My baby is HIV positive so I am not HIV positive.

True

False

18 / 101

18) The acronym for Speed With Services is?

SWS

19 / 101

19) Another way to prevent electrical injuries is by keeping electrical cords off the floor.

True

False

20 / 101

20) Policies and Procedures are specific guidelines that helps us to understand what is expected of us in any kind of situation.

False

True

21 / 101

21) What is the slogan of KFC?

Finger chicken good

So good

Finger Licken Good

22 / 101

22) Washing with soap and using a hand sanitizer kills most bacteria on the hands

True

False

23 / 101

23) TM stands for what at KFC?

Team member

Training member

Trainee member

24 / 101

24) CHAMPS stands for Cook, Hospitality, Accuracy , Mantenance , Product quality and service.

False

True

25 / 101

25) We are responsible for our own safety in the workplace.

True

False

26 / 101

26) Employees are allowed to drink alcoholic beverages on the restaurant premises.

True

False

27 / 101

27) Never .......... at the robber.

28 / 101

28) Explain what is CHAMPS?

It is our way of explaining what our customers want with a 100% yes attitude

The way of explaining what our customers needs and wants are.

It is our way of explaining what our customers do not want with a 100% yes attitude

29 / 101

29) Only dirty people get HIV / AIDS.

True

False

30 / 101

30) We wear safety shoes in the restaurant as a preventative measure to danger

False

True

31 / 101

31) We do not report to the manager when we are hurt on the shift.

False

True

32 / 101

32) On the Customer mania pillar CHAMPS standards and Customer maniacs is under

Impact

Foundation

Exacution

33 / 101

33) To extinguish a fire we must remove one of fire elements.

False

True

34 / 101

34) We call police immediately after the robbers leave.

False

True

35 / 101

35)

Strains are caused by bad lifting methods.

False

True

36 / 101

36) RGM stands for what at KFC?

Regional general manager

Restaurent General Manager

Restaurant General Manager

37 / 101

37) I must disclose my HIV / AIDS status to my employers.

False

True

38 / 101

38) KFC has a policy of tolerance towards theft, fraud and corruption.

True

False

39 / 101

39) Spraying dishes with hot water works just as well as soap.

True

False

40 / 101

40) On the customer mania (Pillar) loyalty and customer satisfaction is under

Foundation

Exacution

Impact

41 / 101

41) At KFC we work with sense of of urgency and ownership in our piece of KFC.

False

True

42 / 101

42) What does HWWT stands for at KFC?

How We Work Together

How We Worked Together

How We Win Together

43 / 101

43) The only way to find out if you have HIV / AIDS is to take medical test.

True

False

44 / 101

44) Personal hygiene is so important in customer service.

True

False

45 / 101

45) We always seek not to learn more and share our know how others.

False

True

46 / 101

46) If I practice safe sex, then I help to prevent the spread of AIDS / HIV.

True

False

47 / 101

47) The only way to find out if you have HIV / AIDS is to take medical test.

True

False

48 / 101

48) You must discuss your salary details with all of fellow team members.

False

True

49 / 101

49) The cash drawer should be left ........ at close of the restaurant.

50 / 101

50) During evening hours, ................ open the back door.

You must

Do not

51 / 101

51) A cross contamination - it is when uncooked and cooked products come in to contact with each other.

True

False

52 / 101

52) We put the lid in the tin and squash the opening of the tin before discarding it.

True

False

53 / 101

53) I can be dismissed from work if I am HIV positive.

True

False

54 / 101

54) Who is the face of KFC?

55 / 101

55) There is no need to be positive at work.

False

True

56 / 101

56) Name the six principles of How Win Together .

Team work

Design

Go for breakthrough

Run great restaurant

Build know how

Customer Problem

Recognize

Believe in all manager

Believe in all people

57 / 101

57) Give two example of cross contamination.

Touch cooked product with bare hands

Spraying dishes with hot water

Mixing cooked product with uncooked product.

Product that is thoroughly cooked

58 / 101

58) Having sex with young virgin will definitely cure me of AIDS.

True

False

59 / 101

59) MOT means moment of trust.

True

False

60 / 101

60) Recognition does not mean anything at KFC.

False

True

61 / 101

61) At KFC we do things the right way even when no one is looking.

True

False

62 / 101

62) We place burned areas under hot water.

False

True

63 / 101

63) Who is the founder of KFC?

Harland David Sanders

Hollad Sanders

Haland David Sanders

64 / 101

64) When Team Members work together, KFC can expect satisfied, happy customers.

False

True

65 / 101

65) What does it take to be a person who other people can believe in?

Believe in yourself

Hear from people say about you.

66 / 101

66) The back door stays .......................... at all times.

Locked

Open

67 / 101

67) KFC does not believe in people capability.

True

False

68 / 101

68) When lifting objects we must always have a straight back and use our leg muscles.

True

False

69 / 101

69) At closing, the ............ remains until everyone has left and no employee is in the restaurant

70 / 101

70) KFC team members are known for their average services.

True

False

71 / 101

71) Food Danger Zone it is the temperature zone where bacteria can easily multiply which is between 4°C to 60°C.

True

False

72 / 101

72) There is a career in KFC for everyone with lots of opportunities to grow and develop.

True

False

73 / 101

73) On the Customer mania (Pillar) Quality customer experience is under

Exacution

Impact

Foundation

74 / 101

74) What is the acronym HIV?

is a virus that damages the cells in your immune system and weakens your ability to fight everyday infections and disease.

a disease in which there is a severe loss of the body's cellular immunity, greatly lowering the resistance to infection and malignancy.

75 / 101

75) You can use any fire extinguisher on any type of fire.

False

True

76 / 101

76) It is a good idea to stack heavy objects at waist height so that lifting is easy.

True

False

77 / 101

77) The 3 elements of fire are fuel, oxygen and ignition.

True

False

78 / 101

78) Discipline is very important so that we can keep our standards high.

False

True

79 / 101

79) Name five career path for KFC.

Area Coach

Customers

Shift Supervisor

General Restaurant Manager

Assistance Restaurant Manager

Team Member

Senior Manager

General Worker

80 / 101

80) Employees are allowed to use cell phone while on duty or working in the restaurant.

False

True

81 / 101

81) KFC team members obey they law of the country only when it is necessary.

False

True

82 / 101

82) Running is a good way to get around at work.

False

True

83 / 101

83) Name the three of clothes used in the restaurant.

Yellow clothes

Silver Clothes

Red Clothes

Blue clothes

84 / 101

84) We chase after robbers.

True

False

85 / 101

85) Name the three sink cleaning compartments.

Sanitize sink

Wash sink

Laundry sink

Rinse sink

Mopping

86 / 101

86) Our generous nature shines through in everything we do

True

False

87 / 101

87) HIV is not spread by mosquitoes.

True

False

88 / 101

88) How many spices and herbs does the original recipe have?

89 / 101

89) Discipline is always personal.

False

True

90 / 101

90) You are valued and that is why KFC takes the time to train you.

True

False

91 / 101

91) The acronym AIDS stands for what?

is a virus that attacks the body's immune system

Acquired Immune Deficiency Syndrome

92 / 101

92) Always schedule ................. people to open the restaurant.

2 or more

93 / 101

93) Traditional healers and sangomas know how to cure HIV / AIDS.

False

True

94 / 101

94) There is a world of opportunity for you at KFC.

False

True

95 / 101

95) QA stands for what at KFC?

Quality Assurances

Question and Answer

Quality Assurance

96 / 101

96) Always leave and enter the restaurant at through ............ door.

Back

Middle

Front

97 / 101

97) KFC is an Equal opportunity company.

False

True

98 / 101

98) KFC treats all persons the same, no matter who they are.

False

True

99 / 101

99) We prevent slips and falls by not wiping out wet floor.

True

False

100 / 101

100) The role of a team member is to clean toilets,cook products, interact with customers and taking out rubbish.

False

True

101 / 101

101) You must wash your hands for total of 20 seconds to kill bacteria.

True

False

Your score is

Shift Supervisor selection Test

SS Module 1 to 7 Assessment (Week 4)

As a Shift Supervisor, you will have direct ownership of the results of your team and how you can impact the guest experience and the restaurants' success. Support the Restaurant General Manager in restaurant goals related to building and developing the team, operations metrics and profitability

1 / 77

What is the minimum that you can filter a pot per day?

4 times

2 times

6 times

2 / 77

A new batch of breading flour is code dated how long ?

9 days

7 days

When you feel it not right

3 / 77

An open box of palmolein oil is code dated .........................hours.

4 / 77

Prince castle unit target temperature .

100°C

109°C

107 °C

5 / 77

Upright holding cabinet target temperature is ..............

82 °C

86°C

80°C

6 / 77

We code date chicken products with ....................... tag.

Blue chicken

Time

White chicken

7 / 77

When do you wipe out vapour from the 4 header lid.

After racking and codating the product.

As the product is draining on the pot.

After opening the lid after the cooking cycle.

8 / 77

When do you wipe out the flour on the pot when cooking chicken?

Immediately after taking out cooked chicken

When the chicken is draining on the pot.

Immediately after dropping and timing the chicken in the pot.

9 / 77

What smallware is used to take out the 4 header cooking basket from the pot after cooking.

dip stick

elbow

screen holder

10 / 77

The pot should show drop to show that it has finished cooking.

True

False

11 / 77

Red chux is can be used on non blood areas in the store.

True

False

12 / 77

Blue chux is used on all areas in the store including on blood area.

True

False

13 / 77

Twenty mini fillets are the maximum that can be cooked.

True

False

14 / 77

The maximum number of zinger wings that can be cooked in a four header pot is 72 wings.

True

False

15 / 77

The maximum fillets that can be cooked on four header pot is 12 fillets.

True

False

16 / 77

12 heads is the maximum number of heads that can be cooked.

True

False

17 / 77

What are the minimum mini fillets that can be cooked?

2 fillets

4 fillets

5 fillets

18 / 77

Minimum zinger wings that can be cooked on a four header pot?

8 wings

6 wings

36 wings

19 / 77

What is the minimum zinger fillets that can be cooked?

2 fillets

3 fillets

5 fillets

20 / 77

What is the minimum or fillets that can be cooked on four header fryer?

2 fillets

3 fillets

5 fillets

21 / 77

What is the minimum OR Chicken that be cooked ?

2 heads

4 heads

6 heads

8 heads

22 / 77

What is the chicken holding time in upright holding cabinet before selling to customers?

10 minutes

7 minutes

5 minutes

23 / 77

What is the draining time for cooked zinger fillets and wings before taken to upright holding cabinet.

20 seconds

7 seconds

15 seconds

24 / 77

What is draining time for cooked OR fillets?

10 sec

15 sec

20 sec

25 / 77

What is OR Chicken fillets cooking time ?

4 minutes 45 seconds

3 minutes 45 seconds

4 minutes

26 / 77

What is cooking time for mini fillets?

2min 45sec

4 Minutes

3min 45sec

27 / 77

The ingredients of zinger breader are 960g zinger breader and 10 kg breading flour .

True

False

28 / 77

The OR chicken and OR fillets breading procedure is 7 10 7 procedure.

True

False

29 / 77

The maximum heads of chicken that can breaded at once in a lug is 8 heads.

True

False

30 / 77

The OR breading mix must be sifted and change water only once per shift.

True

False

31 / 77

The oil that has reached discard time it smoke at _________ temperature.

154 degrees

120 degrees

100 degrees

32 / 77

Oil shelf life once opened the box is _________ hours

33 / 77

What is the bloody cooler set temperature range to maintain product temperature?

1.1-2

0.1-2

0.5-2

34 / 77

Chicken holding time after two hours setting time is __________ hours.

35 / 77

What is the product temperature range for chicken in the cooler?

1 - 4 degrees

2 - 5 degrees

1 - 2 degrees

36 / 77

At what temperature is chicken thawed moved to the bloody cooler.

37 / 77

Before thawing you should know the _____________ to be _____________.

Amount

case number

Thawed

Packed

38 / 77

We Check that outside lights are working, Two or more people should be present when opening the store, Check for signs of forced entry, One person enters while the other one waits outside, Checks identification of people wanting to enter the store before opening and helps to identify when there is a safety iusses when we performing a security audit.

True

False

39 / 77

How should a hair net be worn?

Covering all the hair but not the ears

Covering all the hair and ears

Do not Covering all the hair and ears

40 / 77

How can you ensure your team follows safety and security procedures?

By always coaching them and also refer them to the CSL for further lessens

Do not coach them or refer them to the CSL for further lessens

41 / 77

What should always be present when mopping the floors

water

Wet Floor Sign

42 / 77

Which tools do we have for product preparation?

Thawing Planner; MP & C; Shift Prep Board; Chute Planner

Checklists - Thermometer etc. Determine if valid

Chemicals; food particles; metals; seasoning

43 / 77

What is the difference between the MP&C Chart and the Cooking Chart?

Mp&c Chart is helps us record what we are cooking while cooking chart is line that helps us project the product

Mp&C is used to ordering while cooking is a line that helps us project the product

Mp&c is guide line that helps us project the product while cooking chart helps us record what we are cooking

44 / 77

What are signs of oil breakdown?

water, salt, metals

dark oil colour; smoking; dark product; burnt smell on product; greasy product

Amber in color and slightly translucent

45 / 77

What are the enemies of oil?

air; water; heat; chemicals; food particles; metals; seasoning

Food and flour

Filtering

46 / 77

We use checklists and thermometer to monitor product quality?

True

False

47 / 77

What should you do if a team member is sick?

Tell them to continue work

tell them to go home

48 / 77

Equipment not in a good condition can cause dry product

True

False

49 / 77

We can not use 5 senses to check product quality by Sight, Taste, Smell, what you hear and temperature

True

False

50 / 77

Incorrect counting, Shortage from the supply, Thieft and taking out wrong orders can not cause variances when counting stock

True

False

51 / 77

Why product planning is important?

Prevent customer complain

Prevent waste and to ensure customers get what they want

It won't helps us manage stock

52 / 77

If the equipment is not in good condition we will always damage stock

True

False

53 / 77

Coaching and support, Recognition - Determine if valid can ensure that TM's follow proper storage procedures?

True

False

54 / 77

We store chemical away from food and chemical room always locked

True

False

55 / 77

Why is getting stock from another store not ideal?

It increased costs - Travel, time away from store etc.

It help you to sale more and use less cost or budget

It decreases cost for traveling

56 / 77

What happens if you don't order enough stock?

You will not Run out of product affect store growth and also it will not disappoint customers

Run out of product affect store growth and also disappoint customers

You will receive reward from the manager

57 / 77

Why proper inventory control is important?

This helps us maximise profit and avoid unacceptable wastage

It help us to increased costs - Travel, time away from store etc.

It helps us manage stock

58 / 77

How can you motivate your team to focus on speed?

By place the right aces in their place to avoid bad services

By giving them targets and celebrate for any achievement

By giving not them targets and celebrate for any achievement

59 / 77

Why is proper scheduling important to achieve speed?

Being without enough team in the store makes our guests for so long

Making sure that everything it not clean

The acceleration due to gravity

60 / 77

What factors affects your speed?

By giving them targets and celebrate for any achievement

Forecasting, deployment, preparation, good planning, execution and team culture

Not playing at work place

61 / 77

What types of mistakes happen when we
loose focus while working fast?

Help our customers fast and to get the orders right on time

Short term speed achieved, poor product quality and accuracy

62 / 77

How do you apply PL.EA.SE.D?

Politelty listern ,Express apology, Satisfy with extra ,Diagonise the root ca

Politelty listern ,Express apology, Satisfy with more ,Diagonise the root ca

63 / 77

Explain Balance score card?

A sales and transactions are not looking good because of the run of cob from our suppleir and also the revemp took place….we are only doing good with ges

is an undergraduate academic degree awarded for completed courses in science. The full form of BSc is Bachelor of Science. It is a three-year course after 12th grade or equivalent.

64 / 77

How would you demonstrate leadership as a manager?

By reduce follower motivation and performance.

Lack of accountability

HWWT Culture; FEED Model; Walk the talk; Set and communicate clear objectives

65 / 77

What are your strengths/opportunities as a leader?

It include poor communication skills, inability to delegate tasks, and low self-confidence.

Determine if valid - give direction on how to overcome opportunities; tools that can be used to support candidate

The signs of ineffective leadership aren't hard to spot—communication issues, conflict, poor motivation, bad attitudes, and poor motivation

66 / 77

What is the role of a Shift Leader?

Manage stock control and budgets. work closely with food and drink suppliers. make sure the restaurant follows licensing, food hygiene, and health and safety rules. recruit new staff and help to train them

Executing all tasks assigned by the team leader or manager diligently, on schedule, and to the highest standard.

Is to leading your team; Directing product quality; financial responsibilities; Product planning & managing inventory, Coaching; Leading the guest experience

67 / 77

Give two example of cross contamination.

Mixing cooked product with uncooked product.

Spraying dishes with hot water

Touch cooked product with bare hands

Product that is thoroughly cooked

68 / 77

We call police immediately after the robbers leave.

True

False

69 / 77

During evening hours, ................ open the back door.

Do not

You must

70 / 77

Do not accept deliveries at the ............ door when it is ..............

back

want

dark

not opened

71 / 77

Always schedule ................. people to open the restaurant.

2 or more

72 / 77

Give four examples of a crisis.

Fire

Safety

Robbery

Floods

Security

Protest

73 / 77

Name THREE common injuries that occur in the restaurant.

Cuts

Customer complaints

Burns

Slip & Falls

Development

74 / 77

Discipline is always personal.

True

False

75 / 77

Policies and Procedures are specific guidelines that helps us to understand what is expected of us in any kind of situation.

True

False

76 / 77

MOT means moment of trust.

True

False

77 / 77

Name the five moments of truth

Greating

Eye Contact

Taking order

Delivering order

Running away

Closing & thinking

Customer recovery

Customer Blame

Your score is

The average score is 0%

The online writing assessment test helps recruiters in evaluating a candidate’s knowledge on the different types of writing skills, and how well versed they are in these different forms of writing skills.

Employee Online Assessment

The breading ingredients for zinger breader is 10kgs flour and 1 packet of zinger breader.

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