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 smothered burrito?

2. Why should you never fry potato bites with other products?

3. What is the procedure for cooking frozen chicken?

4. What comes in a fresco Mexican pizza?

5. What is the correct way to open a bag of 10.25' tortillas? How should you label it?

6. According to the answer system, trash bins must be emptied when __ full.

7. What is IUE?

8. What is the correct build of a burrito supreme?

9. What ingredients are removed when ordering fresco style?

10. What is the correct build of a soft taco supreme?

11. What is procedure for prepping 1 batch of cinnamon twists?

12. True or false: It is acceptable to use Bunn water to clean the drink station.

13. What is the correct prep procedure for prepping taco salad shells?

14. What is the thaw procedure for guacamole?

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

16. One cycle of tetley tea makes 3 gallons. How much sugar do you portion for sweet tea?

17. What is the minimum temperature when pulling items out of the rethermalizer?

18. What is the fry time for pizza shells?

19. What is the correct temperature of the fryer oil?

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

21. How many ounces of chips is portioned in a bag of nachos? Nachos supreme? Nachos bellgrande?

22. How do you prep one batch of pico de gallo?

23. What is the name of the group of black binder books that include Taco Bell policies and procedures? Also found online.

24. How many inches of ice goes in the bottom pan to store lemon wedges in the DT area?

25. How do you clean the drink nozzles?