Download Penn Station Employee Training Manual and more Exams Nutrition in PDF only on Docsity!
Penn Station Manager Overall Test |
Actual Exam Questions | 100% Correct
Answers | Verified 2024 Version
The Grill Station employee helps control: a. The food cost b. The speed of service c. The rest of the store d. The crowd noise - ✔✔b. The speed of service The correct way to call out sandwiches to the Bread Station is: a. Reg. (8') Italian on Multi-Grain b. Reg. (8') Cheesesteak mayo on White c. Reg. (8') Italian no mayo on Multi-Grain d. All of these are correct - ✔✔d. All of these are correct A good practice to help the cooling process of blanched fries is to: a. Put three baskets in one bin then directly into refrigeration b. Blanch at a lower temperature so that fries do not have to cool as much c. Place each basket of fries on a separate bread tray to allow fries to evenly cool. Then place the fries into a white bin and place in the refrigerator d. All three are acceptable practices - ✔✔c. Place each basket of fries on a separate bread tray to allow fries to evenly cool. Then place the fries into a white bin and place in the refrigerator Our Enhanced Customer Service priorities throughout the day are: a. "Pre-bussing" tables. b. Greetings and Thanks
c. Inquiring on how the food is while wiping adjacent tables d. All the above - ✔✔d. All the above When the sandwich has fully exited the cabinet of the oven you should: a. Grab the sandwich with your hands and place in a basket or on logo paper b. Use the spatula to place the sandwich in a basket or on logo paper c. Use sandwich wrap to pick up the sandwich d. Reach the spatula into the oven and get the sandwich before it exits the oven - ✔✔b. Use the spatula to place the sandwich in a basket or on logo paper When chopping deli meats on the grill you should: e. Chop as fast as you can because it looks better f. Chop the meats only once or twice g. Chop the meats into tiny pieces because it will spread the taste better h. We don't have deli meats - ✔✔f. Chop the meats only once or twice The bread is baked in the oven at a temperature of: a. 450° F b. 475° F c. 455° F d. 350° F - ✔✔b. 475° F Which of these will speed cooking? a. Spreading the meat out on the grill b. Turning the grill on high c. Having extra meat on the grill d. Nothing will help - ✔✔a. Spreading the meat out on the grill These two sandwiches come with a light amount of veggies when ordered:
e. All the above - ✔✔e. All the above When a customer requests extra yellow onions or mushrooms this means: a. Give them as many as they want until they say stop b. That is automatically 1 1/2 times the normal amount c. That is automatically double the normal amount d. They must pay extra - ✔✔b. That is automatically 1 1/2 times the normal amount When a customer requests light yellow onions or mushrooms this means: a. Give them as little as they want until they say stop b. That is automatically 1/2 as many as the normal amount c. That is automatically 1/4 as many as the normal amount d. Do not place the veggies on the grill - ✔✔b. That is automatically 1/2 as many as the normal amount Steak should be on the grill for around: a. 2 minutes b. 45 seconds c. 1 1/2 minutes d. 60 seconds e. there is no specific timeframe - ✔✔d. 60 seconds Onions should be chopped to this approximate size: a. 2-2 1/2 inches b. 1-1 1/2 inches c. 1-2 inches d. There is no defined size - ✔✔b. 1-1 1/2 inches Training is not just confined to food production and customer service, but also to proper use of:
a. Closing Procedures b. Weekly Cleaning List c. Monthly Maintenance/Cleaning List d. Daily Opening Procedures e. All the above - ✔✔e. All the above When steak is pulled off the grill and it continues to cook this is called: a. Carry Over Heat b. Steam Cooking c. Cooking by Osmosis d. Partially Cooking - ✔✔a. Carry Over Heat As defined in the Cooking Terms, onions should be sautéed and not: a. Grilled b. Steamed c. Cooked d. Baked - ✔✔b. Steamed Tomato amounts on sandwiches are: a. 2, 4 , b. 3, 5, 5 c. 2, 3, 4 d. End to end coverage - ✔✔d. End to end coverage The first part of the two-part process we use to prepare our Fresh-Cut Fries is referred to as: a. Blanching at 300 degrees for 6 minutes b. Scoring at 300 degrees 3 times a day c. Partially cooking at 350 degrees for 2 to 3 minutes
a. 1 tablespoon b. 1 1/2 tablespoons c. 1 teaspoon d. 2 teaspoons - ✔✔ According to the Cooking Terms Chart, the approximate amounts of red onions on a Sm. (5'), Reg. (8"), and Lg. (12') Italian sandwich should be: a. 1, 2, 3oz. b. .33, .66, 1oz. c. 1, 2, 6oz. d. there is no specific amount just "end to end" coverage - ✔✔b. .33, .66, 1oz. Name the two types of sandwich piles: a. Open-face pile and Close-face pile b. Open-face pile and Slim pile c. Narrow pile / bottom-half and Open-face pile / full coverage d. Narrow pile and Wide-face pile e. None of these - ✔✔c. Narrow pile / bottom-half and Open-face pile / full coverage "Listening In" as the customer places the order can: a. Distract you from properly weighing the meats b. Save (10) ten seconds c. Allow you to help the customer in their decisions d. Make the Turn Times slower - ✔✔b. Save (10) ten seconds Cheese placed on a Chicken Salad should be slightly towards: a. The middle of the bread b. Bottom of the bread c. Top of the bread
d. Does not matter - ✔✔c. Top of the bread Which of the following items should always be handled in the back kitchen during hours of operation: a. Sliced mushrooms b. Sliced steak c. Par-baked bread d. All the above - ✔✔b. Sliced steak Washing hands frequently can help: a. Prevent food-borne illnesses b. Customers feel more comfortable about the sanitary practices in Penn Station c. Clean your hands of any debris d. All the above - ✔✔d. All the above Occasionally a sandwich is made incorrectly, oftentimes it is the wrong size. When this is the case: a. If the sandwich is smaller than the size that was ordered (i.e. A Lg. (12") size was ordered and a Reg. (8") was made) give the customer the Reg. (8") and make an additional 5" sandwich for them. b. If the sandwich is larger than the size that was ordered simply cut off the "extra portion" giving the customer exactly what they paid for. c. If the sandwich is larger than the size that was ordered simply give it to the customer with a smile (explaining it is a larger size). d. a. and c. - ✔✔d. a. and c. Relative to Turn Times, which of the following meets our definition of "Excellent": a. 4 minutes - 6 minutes b. Meeting not only speed, but also quality of service guidelines. c. 8 minutes or less d. a. and b. - ✔✔
d. No number, just as many as you can fit - ✔✔a. 5- 6 When topping a sandwich that is not East Coast Style you should: a. Add the toppings in any order b. Add the toppings Lettuce first, Tomatoes last, everything else in the middle c. Add the toppings Lettuce first, Pickles last, everything else in the middle d. Add the toppings red onions first, tomatoes last - ✔✔b. Add the toppings Lettuce first, Tomatoes last, everything else in the middle Penn Station offers catering items and they are: a. Party Sub Tray that includes 16 4" sandwiches b. Box Lunches that include a sandwich, chip, cookie and mint c. Cookie tray that includes 48 1 oz. cookies d. All the above - ✔✔d. All the above The Pizza gets two different meats and they are weighed out in the ratio: a. 2/3rd pepperoni and 1/3rd ham b. 3/4th pepperoni and 1/4th ham c. 12 pepperoni and 1/2 ham d. Doesn't matter. - ✔✔a. 2/3rd pepperoni and 1/3rd ham Partially cooked chicken should be cooked until: a. 40% done (20% done on each side) b. 80% done (40% done on each side) c. 50% done (25% done on each side) d. 85% done - ✔✔ Partially cooked chicken must be discarded after: a. 20 minutes
b. 25 minutes c. 10 minutes d. 15 minutes - ✔✔ When using a sub bag, you should only put: a. Up to 2 sandwiches or one sandwich and one fry (small) b. Up to 3 sandwiches or 2 sandwiches and one fry (small) c. 1 or 2 sandwiches and any size fry d. Whatever you can fit - ✔✔a. Up to 2 sandwiches or one sandwich and one fry (small) The Weigh Station employee is responsible for: a. Calling out Fresh-Cut Fries b. Weighing and portioning the meats properly c. Calling out the bread to the Bread Station d. All the above - ✔✔d. All the above Sautéed yellow onions should look: a. Yellow with stiff texture b. Golden brown with edges blackened. c. Golden brown with edges browned, flimsy texture d. Yellow onions should not be sautéed they should be steamed - ✔✔c. Golden brown with edges browned, flimsy texture T/F: There are 10 sandwiches on the menu. - ✔✔False T/F: It is important that the Wrap Station employees do not use their bare hands because the food is "Ready to Eat". - ✔✔True T/F: A customer can buy bread on its own. - ✔✔False
T/F: Grilled Veggies get the same amount of vegetables as any other sandwich. - ✔✔False T/F: Fresh-Cut Fries should be portioned using the fry cups. - ✔✔True T/F: If the sandwich is out in 4 - 6 minutes, nothing else matters. - ✔✔False T/F: There are no restrictions on the number of refills on Fresh-Squeezed Lemonade. - ✔✔ T/F: Pressing the meat on the grill with spatulas is always acceptable. - ✔✔False T/F: Scoring the chicken on the grill is acceptable. - ✔✔ T/F: Neat and trimmed beards are permissible. - ✔✔False T/F: Pizza sauce on a sandwich should always be generous. - ✔✔False T/F: When covering food pans at close you must individually wrap all meats and cheeses. - ✔✔True T/F: When dining in, Fresh-Cut Fries are always placed in the basket prior to the sandwich. - ✔✔False T/F: Steak spice is a choice on the Grilled Veggie. - ✔✔True T/F: If a sandwich which is not typically served with cold toppings is ordered with cold toppings, the toppings should be placed down the center of the roll. - ✔✔False T/F: Soda heads should be removed every night and soaked in bleach water. - ✔✔True
T/F: All Wraps and Salads are portioned as an Reg. (8") (Exception: 1 Avocado pack, not 2) - ✔✔True T/F: The potato cutter must be disassembled and washed following each blanch. - ✔✔ T/F: Phone-in orders should be incorporated in with the customers' orders that are in the store, one phone-in and one walk-in. - ✔✔True What are the three Penn Station signature items? (2 points each) - ✔✔ Name the four sandwiches that get seasoning. (1 point each) - ✔✔ Name the seven sandwiches that are served fully covered. (1 point each) - ✔✔cheesesteak, teriyaki, parmesan, veggie List the grilled veggies that typically come with these sandwiches. (If none, put none) Cheesesteak: Teriyaki: Cordon Bleu: Pizza: Reuben: Parmesan: Grilled Veggie: Artichoke: Dagwood: - ✔✔Cheesesteak: mushrooms, onions, banana peppers Teriyaki: mushrooms, onions Cordon Bleu: none Pizza: mushrooms, onions Reuben: none Parmesan: mushrooms, onions
Explain East Coast Style toppings. (6 points) - ✔✔choice of deli meats with mayo, lettuce, red onions, few banana peppers, oil & vinegar, generous oregano & black pepper, light salt, topped w/ tomatoes (end to end coverage) used automatically on Italians, can be requested by customer Fill out the total weight of meats for each sandwich Reg. (8") Cheesesteak; onions, mushrooms = Lg. (12") Rueben = Sm. (5") Cordon Bleu; no lettuce or tomatoes = Reg. (8") Pizza; no veggies paid for extra meat = _ Lg. (12") Artichoke; no mushrooms = Lg. (12") Club; no lettuce = Reg. (8") Chicken Parmesan; no onions or mushrooms, add pickles =. Sm. (5") Turkey Avocado = Reg. (8") Turkey Bacon Ranch = _ Lg. (12") Pizza; mushrooms only = _ Sm. (5") Artichoke; mushrooms= Lg. (12") Dagwood; ham, pepperoni, turkey, Swiss and mayo = Chicken Caesar Salad = Lg. (12") Cheesesteak; no veggies = Sm. (5") Pizza; onions = Lg. (12") Cheesesteak; no veggies and paid for extra meat = - ✔✔Reg. (8") Cheesesteak; onions, mushrooms = Lg. (12") Rueben = Sm. (5") Cordon Bleu; no lettuce or tomatoes = Reg. (8") Pizza; no veggies paid for extra meat = _ Lg. (12") Artichoke; no mushrooms = Lg. (12") Club; no lettuce = Reg. (8") Chicken Parmesan; no onions or mushrooms, add pickles =.
Sm. (5") Turkey Avocado = Reg. (8") Turkey Bacon Ranch = Lg. (12") Pizza; mushrooms only = Sm. (5") Artichoke; mushrooms= Lg. (12") Dagwood; ham, pepperoni, turkey, Swiss and mayo = Chicken Caesar Salad = Lg. (12") Cheesesteak; no veggies = Sm. (5") Pizza; onions = Lg. (12") Cheesesteak; no veggies and paid for extra meat = Fill out which condiment is either automatic or an option (typically) on each sandwich. Artichoke: Grilled Veggies: Mayo: Club: Italian: Cordon Bleu: Dagwood: - ✔✔Artichoke: mayo Grilled Veggies: customer option Club: mayo and honey mustard Italian: mayo Cordon Bleu: mayo and honey mustard Dagwood: customer option Explain what we mean by "Shift to Assist": - ✔✔ Explain: "LIFT TO COVER ENTIRE ROLL": a. When pulling grilled full coverage sandwiches, form a sandwich-shaped pile in such a manner that: ________________________________.
