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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. What is the minimum internal temperature a meat patty must be

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

3. 4 essentials of cooking

4. How high should you hold the salt shaker above the meat when salting?

5. Who is Mark Taylor?

6. How long should you cook a fry light?

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

8. How high should you hold the salt shaker above the meat when salting?

9. How long do you cook a fry well?

10. What temp is the grill at? Bun side?

11. What area of the store is the pressure washer allowed to be used?

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

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

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

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

16. How long do we wash our hands before cooking

17. Who is Ken Kenwood?

18. What are the four ways to increase fry sales?

19. When should a customer be handed a lap mat?

20. What four things can you do to ensure a quality fry when using sugar potatoes?

21. Mission Purpose Statement

22. How many ounces are in a medium drink?

23. What is the ppm for the sanitizer?

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

25. Who founded In-N-Out Burger?

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