Crew Trainer Quiz
Crew Trainer Quiz
Welcome to the Crew Trainer Quiz designed for kitchen staff to enhance their knowledge of food safety and kitchen procedures. Test your understanding of crucial temperature checks, delivery protocols, and filtering procedures to ensure restaurant standards are met.
- Evaluate your knowledge on meat checks
- Learn about food safety procedures
- Understand proper order for filtering and delivery
What Temperature should the meat read when we perform meat checks?
Above 70°
Between 66° and 75°
It is what it is
What order should we filter?
Fish, pies/sides, chicken
Chicken, fish, pies/sides
Pies/ sides, chicken, fish
When should we drop the VATS
Ebro check is above 25%
When it starts to look black
Once a month
What does the DPSC include
Daily checklists
Monthly dates
Daily dates
Trouble shooting guides
Emergency procedures
Meat check temp
Calibrations
Food safety procedures
Weekly discard records
What temperature should the ice check show?
1° (+/- 1°)
1° (+/- 0.5°)
0.5° (+/-0.5°)
What are indicators that the meat isn't cooked correctly?
Pink/red patches
Pink/ Red juices
Clear/ yellow juices
What temperature should you drop/ filter the vats? (select 1 answer for each)
Drop them at 55°- 70°
Drop them at 50° or below
Filter them at cooking temp
Filter them at 150° or below
What order should delivery be put away?
Chilled, frozen, buns, dry
Chilled, buns, frozen, dry
Frozen, chilled, dry, buns
How many SOCs should we complete per shift?
4
3
2
0
What temperatures can we accept on delivery? (select one for each)
Chilled at 2°-4°
Chilled at 1°-5°
Frozen at -16° or colder
Frozen at -18° or colder
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