Burger King Manager Test Questions And Answers 100% Pass
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Burger King Manager
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Burger King Manager
Burger King Manager Test Questions And
Answers 100% Pass
Requirements for a properly made chocolate shake - answerTemp if 24 to 25 F
you check the walk in cooler and temp is 48F. What can be the cause(s)? - answerthe cooler is
overstacked and the fan is blocked
The cooler door was propped open...
Burger King Manager Test Questions And
Answers 100% Pass
Requirements for a properly made chocolate shake - answer✔Temp if 24 to 25 F
you check the walk in cooler and temp is 48F. What can be the cause(s)? - answer✔the cooler is
overstacked and the fan is blocked
The cooler door was propped open for a delivery
what could cause a cold cheesburger to be surved - answer✔did not pick bottom patty from the
PHU pan when making cheesburger
incorrect hold time
What could cause a cold WHOPPER. - answer✔PHU not in proper operating temp
the condiments were taken from the walk in cooler immediately prior to sandwich preparation
team members are extending the hold time by double tapping the timer bar.
performing a beef cook out is important for which of the following reasons - answer✔to ensure
beef patty is juicy and not overcooked
to confirm that the beef temp is high enough to kill harmful bacteria
you check the walk in cooler and find that the temperature is 36F. you check the freezer and find
that the temperature is -2F. boxes of products in both units are on the floor and 4 inches away
from the wall. what actions do you need to take immediately. - answer✔raise the products in
both units to a minimum of 6 inches off the floor.
your restaurants waste has increased over the last week. what actions do you take to troubleshoot
the cause? - answer✔track waste amounts for each station on your shift
provide different waste buckets to identify the issue. one for raw products, one for finished
products, one for cooked products and one for french fries.
ensure team members are following the kitchen minder
temperature to filiter the fryers are.. - answer✔275F
how often should broiler hoods and filters be cleaned - answer✔Daily, to prevent grease
which requrie correction and follow up?(just say number)
1. team members added a new slided tomatoe to the pan containing tomatoes used
2. one of the PHU pans is cracked
3. team member double taps the timer on existing product in the PHU - answer✔1,2,3
possible causes of cold friens - answer✔french fries are bagged to far in advanced
frech fries are not rotated properly in fry station
tatics to improve drive thru speed of service - answer✔make sure all team memvers know the
drive-theu speed of service foal for the shift
team members on main board, speciality board, the drive thru order taker, the drive thru
expeditior and the manager in charger should each wear a headset
make sure the drive thru area is stocked and organized.
during the opening shift the manager in charge should make sure that the hand washing sink is
set up properly. what should the manager look for to ensure it meets OPS standards? -
answer✔clock with second hand is mounted at the sink for timing 20 second lathering
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