Multiplechoice Questionnaire: Tex-Mex Section Procedures

multiplechoice Questionnaire: Tex-mex Section Procedures

MULTIPLECHOICE QUESTIONNAIRE ANSWER SHEET: Tex–Mex ProceduresName: ______Store: ______Date: ______
Score: ______/20 %______
Indicate whether the following statements are true or false by ticking either “F” for “False” or “T” for “true” in the columns on the right hand side of the page.
Marker: The black highlighted answers are correct
SECTION ONE: Opening & 11h00 / 17h00 Procedures
1. / The Tex-Mex section is responsible for only producing “Mexican” items. / T / F
2. / In the morning all the cooking equipment must be found ‘switched off’, it is only turned ‘on’ 15 minutes before the store opens to the guests. / T / F
3. / It is better to rather over-prepare for a shift. Over-prepping is never a problem! / T / F
4. / It is only the managers’ responsibility to ensure that products are 100% fresh. / T / F
5. / When packing product issues away, pack the new food in the front of the trays to ensure the guest always receives the freshest product. / T / F
6. / Product can be packed any where in the fridge / T / F
7. / Tupper lids are always to be kept closed to ensure that food does not dry out / T / F
8. / Bowls are to have paper liners to drain oil from all the fried products like wings, calamari & mushrooms / T / F
9. / When old stock goes off, throw it away immediately to prevent the spread of germs to other products. Management can be informed at the end of the shift / T / F
10. / Each plate of food is to be delivered to the table as soon as the preparation of that meal is complete. / T / F
11. / When allocating tasks in the Tex-Mex section, each staff member is to be held responsible for either frying, flat top grilling, oven baking, plate prepping &/or coordination of orders / T / F
12 / All steaks take longer to cook than Tex-Mex food items / T / F
Score for this section: ______/12
SECTION TWO: Closing Procedures
13. / Cleaning as you go - will make it easier to complete the closing procedures at the end of each shift. / T / F
14. / After cleaning the microwave, start draining the boiling hot oil from the fryer. / T / F
15. / Filter the oil when it’s still quite hot, it’s easier. / T / F
16. / The walls and floors need to be cleaned and sanitized only when they look dirty. / T / F
17. / It is necessary to unpack and clean the fridges on a daily basis. / T / F
18. / All containers in the fridges must be tightly sealed to prevent freezer burn and the spread of bacteria. / T / F
19. / All the food in the fridge is to be packed into clean containers - at the end of a shift. / T / F
20. / If you fail to complete the closing procedure in your section, there will be sufficient time at the start of the next shift to do so without causing any problems. / T / F
Score for this section: ______/8