shift leader prequalifying assessment - franchise.ckr.comfranchise.ckr.com/hfs/domestic/s/training...
TRANSCRIPT
SShhiifftt LLeeaaddeerr QQuuaalliiffyyiinngg
AAsssseessssmmeenntt
HHiirree –– DDeevveelloopp –– IInnssppiirree
SLT-009 (10-11) For Company & Franchise Use ©2011 Hardee’s Food Systems, Inc. All rights reserved.
Candidate Name: _______________________________________
Restaurant Number: _______________________________________
Assessment Date: _______________________________________
Assessment Score: _______________________________________
Shift Leader Qualifying Assessment
SLT-009 - 2 -
Candidate Instructions
Use dark color ink and PRINT. For each question, mark () or write in the most correct answer. Be sure to review your answers before you return your completed test to your General Manager.
Your Name: _______________________________ Date: __________________
GM Name: _______________________________ Restaurant: __________________
Scoring
The Candidate must score a minimum of 90.0% on this assessment to continue in the Shift Leader selection process.
General Manager scores the assessment. Allow one point per correct answer.
General Manager reviews the scored assessment with the Candidate.
Section Points Possible Actual Points
Food Safety and Handling 15
Thaw – Tempering – Produce 5
Six Dollar Service & Cashiering 15
Breakfast 10
Lunch – Dinner – Late Night 15
Safety and Security 5
Menu Standards 10
Red Burrito® 10
Enter total number of correct answers =
Assessment Passed (90% or higher) . . .
Hardee’s only = 68 to 75 total correct points.
Hardee’s/Red Burrito = 77 to 85 total correct points.
All questions and answers in this assessment are from the online version of the Hardee’s/Red Burrito Operation Procedures Manual (OPM).
Shift Leader Qualifying Assessment
SLT-009 - 3 -
Food Safety and Handling
1. What is the approximate amount of time you should wash your hands and forearms with soap?
15 seconds 60 seconds
20 seconds None of the above
2. What is the air temperature standard for the walk-in cooler?
36° to 38°F 36° to 40°F
34° to 42°F None of the above
3. The temperature of the sanitizing water for the 3-compartment sink using a quat sanitizer should be:
75° to 120°F 140°F or higher
120° to 140°F None of the above
4. The “3-step cleaning process” at the 3-compartment sink is:
Scrape – Wash – Sanitize Wash – Sanitize – Air Dry
Wash – Rinse – Sanitize None of the above
5. Disposable gloves replace the need for frequent hand washing.
True False
6. What is the OPM’s temperature range of the “food danger zone”?
45° to 155°F 41° to 140°F
38° to 140°F None of the above
7. What “control patty” is used to ensure that the charbroiler chain speed is to standard?
Six Dollar patty Little Thickburger® patty
9 to 1 patty None of the above
8. What is the minimum internal temperature of the “control patty” used to adjust the charbroiler chain speed?
140°F 160°F
150°F None of the above
9. The same pair of tongs can be used for thawed and cooked products.
True False
10. Define “cross-contamination” . . .
_________________________________________________________________________
_________________________________________________________________________
Shift Leader Qualifying Assessment
SLT-009 - 4 -
11. What is the minimum height that products must be stored above the floor?
4 inches 12 inches
6 inches None of the above
12. What is the number one transmitter of diseases on the human body?
Hands Face
Hair None of the above
13. It is acceptable to refreeze a product once it is thawed.
True False
14. What is meant by the term “clean”?
Removal of harmful bacteria Washing and sanitizing
Removal of visible dirt and soil None of the above
15. After using a hand sanitizer, you allow your hands to air dry.
True False
Thaw – Tempering – Produce
16. What is the holding time for cut lettuce, sliced/diced onions, etc. at room temperature?
2 hours 6 hours
4 hours None of the above
17. What is the difference between “thawing” and “tempering” (define) . . .
_________________________________________________________________________
_________________________________________________________________________
18. It is acceptable to thaw products using a microwave, heat lamp, or hot water.
True False
19. What is the thaw time for charbroiled chicken breasts (char-chicken)?
6 hours 24 hours
12 hours None of the above
20. What is the thaw time for chicken tenders under refrigeration?
18 hours 36 hours
24 hours None of the above
Shift Leader Qualifying Assessment
SLT-009 - 5 -
Six Dollar Service and Cashiering
21. A Guest should not have to get up from the dining room table unless they are going to the restroom or leaving.
True False
22. What is the first step to providing Six Dollar Service?
Opening doors for Guests Scripting
Friendly greeting None of the above
23. At the drive-thru, Guests should be greeted at the menu board or OCB within . . .
Immediately 45 seconds
30 seconds None of the above
24. Define drive-thru “service time” . . .
_________________________________________________________________________
_________________________________________________________________________
25. What are two important steps in Guest greetings and closings?
Look good and act like you care Ensure teamwork & cleaning is happening
Smile and establish eye contact None of the above
26. When assembling a drive-thru or to-go order, the proper bagging order is . . .
Wrapped items, side items, boxed items Drinks, boxed items, side items, wrapped items
Boxed items, wrapped items, side items None of the above
27. When delivering a dining room order with two Thickburger® baskets, you use . . .
No tray liner and bring the tray back No tray liner and leave the tray
A tray liner and leave the tray None of the above
28. List in order the “Five Steps of Drive-Thru Scripting” . . .
(1) ___________________________ (4) ___________________________
(2) ___________________________ (5) ___________________________
(3) ___________________________
29. Define “Circle of Influence” . . .
_________________________________________________________________________
_________________________________________________________________________
Shift Leader Qualifying Assessment
SLT-009 - 6 -
30. List in order the five steps to handle a Guest complaint or issue . . .
(1) ___________________________ (4) ___________________________
(2) ___________________________ (5) ___________________________
(3) ___________________________
31. Baskets obtained from the dining room should be . . .
Wiped out before reuse Washed, rinsed and sanitized before reuse
Washed before reuse None of the above
32. What is the frontline service time standard for breakfast?
2 minutes, 30 seconds or less 3 minutes or less
3 minutes, 30 seconds or less None of the above
33. How should a Cashier handle a traveler’s check from a Guest?
Same as cash Notify the Person-In-Charge
Ask for a credit card None of the above
34. At the drive-thru, when should a drink and straw go “out the window”?
With the food and condiments Within 45 seconds
When collecting payment None of the above
35. “Sound-Off” is used to . . .
Announce a featured product Communicate changes in business flow
Communicate to Centerpost None of the above
Breakfast
36. What is the holding time of sausage gravy in the heatwell?
2 hours Until end of breakfast
6 hours None of the above
37. What is the cook time of bacon in the convection oven?
1 minute, 30 seconds 4 minutes
2 minutes, 30 seconds None of the above
38. What is baked biscuit diameter standard?
_________________________________________________________________________
39. What is the bake-out weight of a biscuit?
_________________________________________________________________________
40. The holding time for cut, unbaked biscuits is 30 minutes in refrigeration.
True False
Shift Leader Qualifying Assessment
SLT-009 - 7 -
41. How often is the pastry brush dipped in margarine when basting baked biscuits?
After every row of 3 After every sixth biscuit
Every other row of 3 None of the above
42. List three (out of four) baked biscuit appearance quality standards . . .
___________________________
___________________________
___________________________
43. What is the maximum amount of folded eggs that can be cooked at a time?
6 12
8 None of the above
44. What is the minimum internal temperature of scrambled eggs?
150°F 165°F
160°F None of the above
45. How much icing is put on each Cinnamon 'N' Raisin™ biscuit (approximate)?
¼ ounce ¾ ounce
½ ounce None of the above
Lunch – Dinner – Late Night
46. What is the temperature of the water in the heatwell (± 5°)?
175°F 200°F
185°F None of the above
47. How long do you circulate shortening (oil) in the filtering machine?
3 minutes 10 minutes
5 minutes None of the above
48. Describe the “filtering rotation” process . . .
_________________________________________________________________________
_________________________________________________________________________
49. Where are 9:1 patties placed on the charbroiler?
At the end of the belt 6 inches from the beginning of the belt
1 inch before the patty shield None of the above
Shift Leader Qualifying Assessment
SLT-009 - 8 -
50. What is shortening temperature for cooking french fries (±10°)?
360°F 350°F
325°F None of the above
51. What is the minimum internal temperature of a cooked Little Thickburger® meat patty?
140°F 160°F
150°F None of the above
52. What is the minimum internal temperature of a cooked chicken tender?
140°F 160°F
150°F None of the above
53. What is the brew temperature of coffee (± 5°)?
180°F 200°F
190°F None of the above
54. Chill-It® pans must be stored in the walk-in freezer bottom-side up for a minimum of 4 hours prior to use.
True False
55. What is the water to ice mixture ratio of an “ice bath” for product on the dress table . . .
_________________________________________________________________________
56. When buttering a bun, the result should be a medium coating on the bun.
True False
57. What is the holding time for pre-staged ice cream for milkshakes in the dipping cabinet or freezer?
4 hours 8 hours
6 hours None of the above
58. What is the minimum size of a cooked chicken tender?
2½ inches 4 inches
3½ inches None of the above
59. What is the holding time for heated chicken breasts (char-chicken)?
No hold time 10 minutes
5 minutes None of the above
60. What type of cooling method is used to cool down chili at closing?
Ice bath cooling Two-stage cooling
One-stage cooling None of the above
Shift Leader Qualifying Assessment
SLT-009 - 9 -
Safety and Security
61. What does “MSDS” mean?
Monthly Safety Discovery Sheet Material Safety Data Sheet
Material Safety Detail System None of the above
62. Approved slip-resistant footwear should be worn before you enter the restaurant.
True False
63. What is the minimum distance chemicals should be stored away from the hot water heater or other heat generating device?
_________________________________________________________________________
64. List in order the P-A-S-S method of using a portable fire extinguisher . . .
(P) ___________________________
(A) ___________________________
(S) ___________________________
(S) ___________________________
65. Describe why the back door cannot be blocked by trash, stock, etc. during operating hours.
_________________________________________________________________________
Menu Standards
66. List from the bottom up, the ingredients of a Frisco Breakfast Sandwich® . . .
___________________________
___________________________
Small American Cheese
___________________________
___________________________
___________________________
67. List from the bottom up, the ingredients of a Loaded Biscuit ‘N’ Gravy Breakfast Bowl™. . .
___________________________
___________________________
___________________________
___________________________
Breakfast Bowl
Shift Leader Qualifying Assessment
SLT-009 - 10 -
68. List from the bottom up, the ingredients of a Loaded Breakfast Burrito . . .
___________________________
___________________________
___________________________
69. List from the bottom up, the ingredients of a Monster Biscuit . . .
___________________________
___________________________
Folded Egg
___________________________
___________________________
___________________________
___________________________
___________________________
70. List from the bottom up, the ingredients of a Little Thickburger® . . .
___________________________
___________________________
¼ ounce Ketchup
___________________________
___________________________
___________________________
2 Red Onion Rings
___________________________
___________________________
___________________________
___________________________
Buttered Heel
Shift Leader Qualifying Assessment
SLT-009 - 11 -
71. List from the bottom up, the ingredients of a Charbroiled Chicken Club . . .
___________________________
___________________________
___________________________
Swiss Cheese
___________________________
___________________________
___________________________
___________________________
___________________________
72. List from the bottom up, the ingredients of a Third Pound Cheeseburger . . .
___________________________
___________________________
___________________________
___________________________
___________________________
⁓ pound Meat Patty
___________________________
___________________________
Buttered Heel
73. List from the bottom up, the ingredients of a Mushroom Swiss Thickburger® . . .
___________________________
___________________________
Swiss Cheese
___________________________
___________________________
___________________________
74. List from the bottom up, the ingredients of a Side Salad . . .
___________________________
___________________________
___________________________
___________________________
Black Bowl
Shift Leader Qualifying Assessment
SLT-009 - 12 -
75. List from the bottom up, the ingredients of a Low Carb Thickburger® . . .
___________________________
___________________________
___________________________
___________________________
Large American Cheese
___________________________
___________________________
___________________________
⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓ ⁓
___________________________
Red Burrito®
Complete this section if your restaurant has a Red Burrito.
76. What is the tempering time for taco beef?
8 hours 24 hours
12 hours None of the above
77. What is the minimum internal temperature freshly prepared refried beans?
145°F 165°F
155°F None of the above
78. How often should refried beans and enchilada sauce be stirred while in the heatwell?
Every 10 minutes Every 30 minutes
Every 15 minutes None of the above
79. How many tortilla chips should be added to a Mexican Combo?
10 – 12 15 – 18
12 – 15 None of the above
80. What is the holding time for side of refried beans?
4 hours 24 hours
12 hours None of the above
81. How many quesadillas can be placed in the Star Clamshell?
2 4
3 None of the above
Shift Leader Qualifying Assessment
SLT-009 - 13 -
82. The shape of a properly diced tomato is best described as . . .
Squares Wedges
Circles None of the above
83. List from the bottom up, the ingredients of a Deluxe (Grilled) Chicken Taco . . .
___________________________
___________________________
___________________________
___________________________
___________________________
Corn or Flour Tortilla
84. List from the bottom up, the ingredients of a Beef Taco Salad . . .
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
Flour Tortilla Bowl
85. List from the bottom up, the ingredients of a Grilled Chicken Burrito . . .
___________________________
___________________________
___________________________
___________________________
Flour Tortilla