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In- N- Out Policy and Procedure Quiz
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In- N- Out Policy and Procedure Quiz
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25 Questions

1. How often should pick-ups be performed on a cashier?

2. How long do we wash our hands before cooking

3. Why it is important for the Host position person to follow all grooming guidelines?

4. What steps are necessary in order to take orders accurately?

5. What type of oil do we use?

6. Who is Roger Kotch?

7. Fill in the blank: 'Peeled, sliced, and chopped onions must be used within _____ hours.

8. What is the only way to ensure that fries are cooked properly?

9. Fill in the blank: 'Sacks of potatoes should be stacked no more than ____ high.

10. What is the amount for a proper cheese fold

11. What are the four essentials of cooking?

12. How many seconds should a grilled cheese cook on each side?

13. How often do cooking utensils have to be changed

14. If we add cheese and pull it off can we reuse it

15. How should the round side of the meat be thrown and why is it important

16. What is the proper cooking time for a grilled cheese

17. Fill in the blank: 'Leafed lettuce must be used within a _____ hour period'

18. What is unique about our buns

19. When must pre-made inserts of spread be used by?

20. At closing any remaining diced potatoes must be__________.

21. Who is Bob Lang Jr?

22. When is the latest we can add cheese or onion

23. Fill in the blank: 'Lugs of tomatoes should be stacked no more than _____ high.'

24. What is the latest time to add fried mustard

25. What are the four essential questions of order taking?

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