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Nandos Trainee Test
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Avg score: 58% • Most missed: “When racking any chicken on oven racks, which side should be facing up?”
Nandos Trainee Test
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25 Questions

1. What is Nando's cleaning policy?

2. Knife Safety:

3. What colour mop should be used when cleaning the toilets?

4. Where do we defrost and why?

5. Clearing Tables:

6. Why do we keep bottles of separate baste on the back grill?

7. From the bottom upwards, explain how you would build single chicken burger with cheese and pineapple.

8. How is a Sunset Burger assembled from bottom to top?

9. What chemicals are used to filter the chip fryer?

10. What should always be available at a hand-wash sink?

11. Peri-Ometer Spices:

12. When preparing a whole chicken for the oven, which parts of the chicken require 'cracking'?

13. How is the Fino pitta assembled, in order from bottom to top?

14. Where can a panic alarm be found in the restaurant?

15. How often should the oil in the fryer be filtered?

16. Loading Raw Chicken.

17. Why is it important not to cook different chicken products in the oven at the same time?

18. Where can you find information about food allergies and ingredients?

19. How often should we record hot hold temperatures of the chicken in the drawers?

20. How do you recalibrate a probe?

21. What takeaway box should be used for a Prego steak roll?

22. What garnish comes in a standard single burger?

23. What jewellery IS allowed on shift?

24. When was Nando's founded and where?

25. What does DTRT stand for?

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