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Burger King Team Leader Test
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Burger King Team Leader Test
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25 Questions

1. Correct amount of mayonnaise on a whopper in oz

2. What is the blue knotted clot used for?

3. How long are onion rings held in the fry station?

4. Correct amount of lettuce on a whopper in oz

5. How many different glove sizes must be at the hand wash sink?

6. Why do items have to be air dried before being stocked or stored

7. What does CARE abbreviate?

8. Correct number of tomatoes on a whopper

9. What is red equipment used for?

10. What are the 3 types of day dots we use in our restaurants?

11. T/F: Stock freezers and coolers as full as possible, in order to last the entrie day

12. What is the recommended maximum water temperature at any sink?

13. What is the hold time for cooked fries?

14. How far away must food be kept from sanitizer buckets?

15. Hold time for onion rings on board?

16. How many pickles on a whopper when ordered with heavy pickles

17. What is yellow equipment used for?

18. Correct amount of onions on a whopper in oz

19. When do we need to change sanitizer buckets?

20. What is the minimum number of salt despensers required?

21. Where are Guest Trac results posted per REV?

22. What is the expiration time for hotdogs from frozen to thawed

23. T/F: Burger patties require a PHU pan without a grate and unsealed lid

24. A guest would like to sit at a table that you just sanitized. What should you do?

25. What should be held in the bathroom caddy?

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