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Arby's Manager Training Test
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Arby's Manager Training Test
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25 Questions

1. The shake machine may be turned on 'wash' ____ minutes before closing.

2. What does BLAST stand for?

3. Round buns require ______ to temper.

4. The shelf life for frozen beef is _____________

5. Foil wrap sandwiches may be stacked no more than _____ high.

6. What is the temperature range that bacteria grow most rapidly in?

7. Oven temperature for cooking beef is ____F.

8. Beef has at least _____ tempering stages.

9. The holding time for cooked fries is ____ minutes.

10. The manager in charge must do all except:

11. A Max roast beef has ___ oz. of roast beef.

12. Cherry turnovers are placed on the right side of the display because they are _________.

13. Tomatoes are sliced to a ____ inch thickness.

14. What is the shelf life of portioned roast turkey?

15. Carbonated drinks are filled to within ____ inch from the top.

16. The temperature of the fryer is _____F.

17. Roasts can be kept in the cooler for a maximum of _____ hours.

18. Shake machine parts must be left apart overnight to ____.

19. Sanitized water are changed ________.

20. Red tons are used for ________.

21. The maximum amount of times a cooked roast may be left at room temperature is ___ minutes.

22. How many stripes of icing should a turnover have?

23. The 'Use by' label on food products signify ______.

24. What does TMTP stand for?

25. Turnovers have a ___ hour hold time.

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