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Quizzes > General Knowledge & Mixed

Engine Company Sub Quiz: Practice Procedures and Menu Builds

Quick, free crew skills quiz to sharpen your knowledge. Instant results.

Editorial: Review CompletedCreated By: Lizzie DawsonUpdated Aug 27, 2025
Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art Firehouse Subs employee quiz on coral background with fire engine tools menu icons and sandwich graphics

This engine company sub quiz helps you practice procedures, sandwich builds, and station flow so you can spot gaps before your next shift. To round out training, try a fire safety knowledge test, check skills with an emergency response quiz, or review basics with an employee training quiz.

Which type of bread is used for the Hook & Ladder® sub?
Sourdough
Italian
Wheat
Hoagie Roll
The Hook & Ladder® sub is built on fresh-baked Italian bread, providing the classic Firehouse chew and structure needed for hearty fillings. Alternative breads are offered for other menu items, but Italian is the standard for this signature sandwich. Consistent bread choice ensures the Engine Co delivers uniform quality and guest satisfaction.
What is the minimum internal temperature for cooked chicken at Firehouse Subs?
135°F (57°C)
155°F (68°C)
165°F (74°C)
145°F (63°C)
Firehouse Subs requires cooked poultry to reach an internal temperature of at least 165°F (74°C) to ensure safety by destroying harmful bacteria. This aligns with FDA food code recommendations for poultry. Employees must always use a calibrated instant-read thermometer to verify this critical control point.
Which cheese is the standard on the Italian sub?
Provolone
Cheddar
Swiss
American
Firehouse Subs crafts the Italian sub with provolone cheese, which complements the combination of Italian meats like genoa salami, capicola, and pepperoni. Using a consistent cheese choice helps maintain flavor profiles across every location. Provolone also melts evenly if the sandwich is toasted.
What is the temperature requirement for hot holding equipment at Firehouse Subs?
140°F (60°C) or above
130°F (54°C)
150°F (66°C)
120°F (49°C)
Hot holding equipment must maintain foods at 140°F (60°C) or higher to prevent bacterial growth. This follows FDA Food Code regulations for hot-held foods. Associates should monitor holding units with built-in thermometers to ensure safe temperatures are consistently met.
How many ounces of meat are placed on a medium sub?
6 ounces
5 ounces
4 ounces
3 ounces
A medium (6-inch) sub at Firehouse Subs is made with 4 ounces of the selected meat to ensure portion control and cost management. Maintaining standardized portion sizes helps deliver consistent quality and nutrition to every guest. Using portion scales and measuring tools is critical for accuracy.
Which meat is featured in the Firehouse Meatball® sub?
Roast beef
Smoked ham
Italian-style meatballs
Roast turkey
The Firehouse Meatball® sub is known for its signature Italian-style meatballs, marinara sauce, provolone, and Parmesan cheese. This combination of meatballs and cheese defines the menu item's unique identity. Consistent use of these components maintains brand consistency across all locations.
Which sauce is included on the Turkey Bacon Ranch® sub by default?
Cranberry mayo
Mayonnaise
Ranch dressing
Honey mustard
The Turkey Bacon Ranch® sub is layered with signature ranch dressing, which adds creaminess and tang to the smoked turkey and applewood-smoked bacon. Other condiments are available upon request, but ranch is the default. Offering consistent dressings helps streamline service and guest expectations.
How often should sandwich stations be sanitized during a shift?
Once per day
Every 4 hours
At the end of each shift
Every 8 hours
Sandwich stations must be fully sanitized at least every 4 hours to prevent cross-contamination and ensure food safety. This frequency aligns with CDC recommendations and standard restaurant protocols. Record sheets and sanitation logs help ensure compliance.
Which device is used to continuously monitor walk-in refrigeration temperatures?
Instant-read thermometer
Digital timer
Temperature chart recorder
Pressure gauge
A temperature chart recorder provides a continuous log of walk-in refrigeration temperatures, ensuring they stay between 33°F and 41°F to keep food safe. Instant-read thermometers check spot temperatures but don't provide ongoing records. Regulatory agencies require documentation of cold-holding units.
How long can subs remain in hot holding before they must be discarded?
6 hours
4 hours
8 hours
2 hours
According to FDA guidelines, hot-held ready-to-eat foods may remain out for up to 4 hours before being discarded. Firehouse Subs enforces this limit to maintain product quality and prevent foodborne illness. Exceeding time limits requires disposal of the product.
Which ingredient is added last when assembling a sub?
Oil & vinegar
Lettuce
Tomato
Onions
Oil and vinegar (or your choice of dressing) are the final ingredients to be added to a sub, ensuring the bread and fillings remain crisp and to prevent sogginess. Proper layering keeps texture optimal for the guest. Following this order is part of standard sandwich assembly procedures.
What is the correct order of toppings on the Steak & Cheese sub?
Steak, Cheddar, Lettuce & Tomato
Steak, Provolone, Sautéed onions & peppers
Provolone, Steak, Lettuce & Tomato
Onions & Peppers, Steak, Cheddar
The Steak & Cheese sub is assembled by placing the seasoned steak first, followed by provolone cheese, then topping with sautéed onions and peppers. This order allows the cheese to melt over the steak and trap the warm flavors beneath the vegetables. Sticking to set topping sequences guarantees consistency.
At what temperature should the grill be preheated before service?
350°F (175°C)
300°F (150°C)
450°F (230°C)
400°F (205°C)
Preheating the grill to 350°F ensures a consistent sear on proteins like steak and chicken while preventing overcooking. Proper preheat temperature is critical for meeting service timing and food safety requirements. Associates use built-in grill thermometers to confirm settings.
What should you do if a guest reports a peanut allergy?
Only use utensils designated for peanut-free items
Offer a gluten-free menu instead
Clean station, change gloves, and prepare their order separately
Serve as usual and advise the guest to be cautious
When a peanut allergy is reported, associates must clean and sanitize the prep station, change gloves, and use separate utensils to avoid cross-contact. This procedure minimizes risk of an allergic reaction. Clear protocols and staff training are essential for guest safety.
Which practice ensures proper yield and freshness of produce?
Using FIFO (First In, First Out)
Using LIFO (Last In, First Out)
Storing all produce together
Freezing all cut produce
FIFO inventory management ensures older produce is used before newer deliveries, maintaining freshness and minimizing waste. Consistent labeling with use-by dates supports proper rotation. This practice is standard in foodservice operations.
What is the policy for redeeming gift cards at Firehouse Subs?
They are valid only for online orders
They may be redeemed for food and merchandise but not cash, except where required by law
They can be redeemed for cash only
They expire six months after issue
Firehouse Subs gift cards can be used toward any food or merchandise purchase but are not redeemable for cash unless state law requires it. The cards do not expire and carry a zero balance protection for lost or stolen cards. Clear redemption policies prevent confusion at point of sale.
What is the ideal target food cost percentage for a Firehouse Subs location?
20%
40%
30%
50%
Most quick-service operations, including Firehouse Subs, aim for a food cost around 30% of total sales to balance quality and profitability. Monitoring this metric closely helps managers control waste and portion sizes. Consistent tracking against sales targets is crucial.
Which inventory method is recommended for perishable sandwich ingredients?
Par stock only
LIFO (Last In, First Out)
JIT (Just In Time)
FIFO (First In, First Out)
FIFO ensures older perishable ingredients are used first, reducing spoilage and maintaining quality. Using par stock reorders too late, while JIT increases risk of outages. FIFO is a standard best practice in foodservice inventory management.
How many standard-sized cold ingredient pans fit in one prep line drop-in well?
10 pans
8 pans
6 pans
4 pans
A single standard prep line drop-in well accommodates six 1/6-size pans, optimizing ingredient access while maintaining proper cold-holding temperatures. This layout supports efficient assembly lines in busy service periods. Understanding equipment capacity is essential for setup.
Under a HACCP plan, which step is considered a critical control point during sandwich preparation?
Cleaning sandwich stations
Labeling ingredients
Monitoring holding temperatures
Taking customer orders
Monitoring holding temperatures is a critical control point in HACCP because it directly impacts pathogen growth. Ensuring hot and cold holding units remain within safe ranges prevents foodborne illness. All other steps support safety but are not critical control points themselves.
What is the guideline for staffing when handling a catering order of 50 subs?
At least 2 employees for assembly and delivery
4 employees minimum
1 employee is sufficient
No minimum; use regular shift staff
For a 50-sub catering order, Firehouse Subs recommends assigning at least two employees to ensure timely assembly, quality checks, and safe delivery. Adequate staffing prevents errors and ensures food safety protocols are followed. Staffing guidelines help meet service standards.
How often should store managers conduct full sanitation audits?
Monthly
Daily
Quarterly
Weekly
Managers at Firehouse Subs are required to conduct comprehensive sanitation audits weekly to verify compliance with health codes and brand standards. Weekly reviews allow for timely corrective actions and continuous improvement. Documentation of audits is crucial for accountability.
Which scheduling metric helps reduce labor costs while meeting demand?
Employee turnover rate
Daily sign-in time
Average transaction size
Sales per labor hour
Sales per labor hour measures revenue generated for each hour of labor, guiding managers to optimize staffing levels against projected sales. Monitoring this KPI helps control labor costs while ensuring adequate coverage. It's a standard metric in quick-service restaurant management.
Which KPI is most critical for analyzing peak-hour efficiency at Firehouse Subs?
Weekly waste percentage
Total daily foot traffic
Monthly average ticket size
Peak-hour sales per labor hour
Peak-hour sales per labor hour specifically measures how effectively staff handle high-volume periods, balancing speed and service quality. This KPI guides managers in scheduling the right number of employees during rush times. It's essential for maximizing throughput and guest satisfaction.
Under ADA guidelines, what accommodation must Firehouse Subs provide for guests with visual impairments at the drive-thru?
Dedicated text-order kiosk
Wheelchair ramp at the drive-thru
Assisted listening devices at the window
Accessible menu formats such as large print or Braille
The ADA requires restaurants to offer accessible menu formats for guests with visual impairments, such as large print or Braille, ensuring equal access to information. While drive-thru ramps and listening devices address other disabilities, accessible menus specifically serve visually impaired customers. Compliance fosters an inclusive experience.
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Study Outcomes

  1. Identify Engine Co Processes -

    Learn the key steps of engine co Firehouse Subs procedures, from order taking to sandwich assembly, ensuring every sub meets brand standards.

  2. Master Menu Knowledge -

    Recall core Firehouse Subs employee menu offerings, including ingredients and upsell opportunities, to confidently recommend favorites and new items.

  3. Apply Service Best Practices -

    Understand essential service techniques such as greeting guests, handling special requests, and maintaining speed of service to boost customer satisfaction.

  4. Analyze Customization Scenarios -

    Evaluate common customization and allergy situations in a quiz format, sharpening your ability to deliver accurate, safe subs every time.

  5. Evaluate Performance and Readiness -

    Assess your quiz results to identify strengths and areas for improvement in your Firehouse Subs training, aiming for a perfect score.

Cheat Sheet

  1. Sandwich Assembly Protocol (BMCVC Mnemonic) -

    Memorize the "BMCVC" order - Bread, Meat, Cheese, Veggies, Condiments - to ensure every sub is built consistently (Firehouse Subs official training). This simple mnemonic speeds up service and guarantees balanced flavors, a key focus in engine co Firehouse Subs procedures. Practicing this sequence daily will boost speed and accuracy in your firehouse subs quiz and on-the-floor performance.

  2. Menu Knowledge & Upsell Strategy -

    Familiarize yourself with signature items like the Hook & Ladder and Smokehouse Beef & Cheddar Brisket, then suggest complementary add-ons (National Restaurant Association). Use the "PAIR" trick - Protein, Add-ins, Ingredients, Relay - to create custom upsells that increase ticket size. This technique not only shines in your firehouse subs trivia but also elevates guest satisfaction.

  3. Food Safety & Temperature Control -

    Follow FDA Food Code guidelines: hold hot items at ≥140 °F and cold ingredients at ≤41 °F (FDA.gov). Use color-coded thermometers and log checks every two hours to stay audit-ready. Consistent temp checks are a cornerstone of Firehouse Subs training and critical for passing any firehouse subs employee quiz segment on safety.

  4. Customer Service Excellence -

    Greet every guest within 30 seconds, maintain a clean prep area, and always confirm orders aloud (National Retail Federation standards). Remember the "5 Cs" - Cheerful, Clear, Courteous, Consistent, Clean - to deliver top-notch service every time. Mastering these steps ensures you ace the engine co Firehouse Subs quiz and leave guests thrilled.

  5. Allergen Awareness & Nutrition Facts -

    Learn the 8 major allergens (dairy, wheat, soy, egg, fish, shellfish, tree nuts, peanuts) and use the "REACT" approach - Recognize, Empathize, Acknowledge, Confirm, Tag - to handle requests safely (USDA guidelines). Refer to the official Firehouse Subs nutrition chart for calorie and sodium info when guests ask. Being allergen-savvy not only builds trust but also boosts your firehouse subs training credibility.

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