Taco Bell Manager Test
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Taco Bell Manager Test
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25 Questions

1. What is the correct build of a 1/2 lb. combo burrito?

2. How much red sauce is portioned on a smothered burrito?

3. Who opened the first Taco Bell in Downey, CA in 1962?

4. What is the fry time, drain time, and cool time for empanadas?

5. What is the correct build for a crunchwrap supreme?

6. How far must chemicals be stored from any food or food packaging?

7. How do you check the sanitizer solution for correct PPM?

8. Describe the pan that only beef may be held in.

9. After frying, pizza shells should drain for how many seconds?

10. According to our handbook, what is the golden rule?

11. What is the correct build for a fiesta taco salad?

12. Which chemical do you use to clean walls?

13. Where do you find the daily cleaning captain tasks?

14. What is the correct build for a chicken quesadilla?

15. What comes in a fresco 7-layer burrito?

16. What are ways to make guests feel energized?

17. What ingredients are removed when ordering fresco style?

18. How do you prepare a limeade sparkler for a guest?

19. What comes in a fresco steak soft taco?

20. If a guest does not order after 5 seconds after the greeting, what should you say?

21. What is the correct hand washing procedure?

22. What is the correct prep procedure for pizza sauce?

23. What is the correct closing carryover procedure for beef?

24. How do you clean the drink nozzles?

25. What comes in a fresco bean burrito?

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