Grilled Food
Don't forget that the questions on each Self Check are in a random order each time you play!
What should the internal temperature of the 1/10th patty be?
- At least 69°C/156°F
- -18°C/0°F to -23°C/-9°F
- At least 60°C/140°F
- At least 79°C/174°F
What do you use to keep track of the stock of raw ingredients?
- UHC Stock Chart
- Crew Notes
- KVS Monitor
- PMC Calendar
When keeping teriyaki patties in the UHC, what should the temperature be?
- 85°C/185°F
- At least 69°C/156°F
- 79°C/174°F
- 93°C/199°F
How many 1/4th patties can you grill at once?
- 6 patties
- 9 patties
- 8 patties
- 4 patties
What temperature should the teriyaki patties be stored at before cooking?
- -18°C/0°F to -23°C/-9°F
- 69°C/156°F
- -10°C/14°F to -20°C/-4°F
- 1°C/34°F to 4°C/39°F
What do you use to wipe your hands after pushing the platen switch when cooking 1/4th patties?
- Antibacterial Wet Wipes
- Dry Wiper
- Your Apron
- Paper Towels
What are customers NOT expecting the 1/10th patties to be?
- Somewhat unevenly coloured
- Juicy
- Piping hot
- Correctly cooked
How many seconds can you wait before removing 1/10th patties?
- 18 seconds
- 25 seconds
- 28 seconds
- 22 seconds
How often should you wash and sterilise the UHC tray and grilling tools?
- Every 4 hours
- Every 2 hours
- Every 1 hour
- Every 6 hours
How many 1/10th patties can be grilled at once?
- 8 patties
- 9 patties
- 12 patties
- 6 patties