Management Pretest- Taco Bell Latest 2023 with complete
solution
When, where, and who started Taco Bell?
Glen Bell, in 1962, in Downey California
What should you do with beans that are too runny?
Put them back in heated cabinet for 30 mins with flat lid
What is the prep guide?
A tool Taco Bell provides us to maintain proper quality and the proper amount of
products we sell.
When is the Breakfast prep cycle?
6 am
When is the Lunch prep cycle?
10 am
When is the afternoon prep cycle?
2 pm
When is the dinner prep cycle?
4 pm
When is the late night prep cycle?
8 pm
How should we properly record expiration times for Beef, Chicken, and Steak?
4 hours after its pulled
How should we properly record expiration times for Beans and Rice?
Ready in 45 mins, expires 4 hours after its pulled
How should we properly record expiration times for Black beans, red sauce, and
nacho cheese?
8 hours after its pulled
Where do you label expiration times?
Time magnets and pans
What is the hold time for potatoes and why is this important?
2 hours after pulled, because food quality and expiration
When are hard shells ready to use, and when do they expire?
Ready in 3 hours, expires 12 hours after prepped
How do we ensure that we get a full 1 oz. portion of cheese?
Drop cheese into blue scoop and shake to level
How often should we weigh items?
First item of every order
How often should the pumps be sanitized?
every 4 hours
Why should we not stir grilled chicken every 10 mins?
It will fall apart
What are times for flatbread, eggs, and guac?
24 hours to thaw, and 5 days total
How many folds in a crunchwrap?
6
, Temp for Heated Cabinet
160-170
Temp for Freezer
0-10
Temp for Walk In
32-40
Temp for Retherm
195
Temp for Fryer
350
Temp for Quesadilla grills
517
Temp for (Potatoes) Evo Box
212
Temp for (Taco Shells) Evo Box
160
Temp for GTO Grill
520
When pulling bags from retherm, assuming no LO, which bags should we temp?
First bag of every ingredient on each side
When pulling bags from retherm, which bags should we temp? And why is it
important?
Every one, because its passed through the danger zone twice?
What conditions can we keep lettuce that has been opened, and whats the hold
time?
you can keep it if its hydrated, 12 hours
Emergency thaw for chicken and steak
Float in retherm for 15 mins, then drop for 30 mins
What is hold time for guac?
24 hours in walk in, in small pan with lid. Then 8 hours on line
What does V.O.C stand for? And why is it important?
Voice of customer, Because it ensures our customers enjoy the food and service
Once fried, how long are Pizza shells, cinnamon twists, nacho chips, and taco
salad shells?
24 hours
Whose responsible for restocking products on hot side?
Starter
Whose responsible for restocking products on cold side?
Finisher
Whose responsible for restocking fry products?
Fryologists
Which hot ingredients are we not allowed to LO?
Shredded, rice, black beans, and any products that do not have a 2 hour hold time
Which cold ingredients can we LO from reach in?
Lettuce, 3 cheese if in original bag, tomatoes
How do we portion hot LO at close? Why is it important?
solution
When, where, and who started Taco Bell?
Glen Bell, in 1962, in Downey California
What should you do with beans that are too runny?
Put them back in heated cabinet for 30 mins with flat lid
What is the prep guide?
A tool Taco Bell provides us to maintain proper quality and the proper amount of
products we sell.
When is the Breakfast prep cycle?
6 am
When is the Lunch prep cycle?
10 am
When is the afternoon prep cycle?
2 pm
When is the dinner prep cycle?
4 pm
When is the late night prep cycle?
8 pm
How should we properly record expiration times for Beef, Chicken, and Steak?
4 hours after its pulled
How should we properly record expiration times for Beans and Rice?
Ready in 45 mins, expires 4 hours after its pulled
How should we properly record expiration times for Black beans, red sauce, and
nacho cheese?
8 hours after its pulled
Where do you label expiration times?
Time magnets and pans
What is the hold time for potatoes and why is this important?
2 hours after pulled, because food quality and expiration
When are hard shells ready to use, and when do they expire?
Ready in 3 hours, expires 12 hours after prepped
How do we ensure that we get a full 1 oz. portion of cheese?
Drop cheese into blue scoop and shake to level
How often should we weigh items?
First item of every order
How often should the pumps be sanitized?
every 4 hours
Why should we not stir grilled chicken every 10 mins?
It will fall apart
What are times for flatbread, eggs, and guac?
24 hours to thaw, and 5 days total
How many folds in a crunchwrap?
6
, Temp for Heated Cabinet
160-170
Temp for Freezer
0-10
Temp for Walk In
32-40
Temp for Retherm
195
Temp for Fryer
350
Temp for Quesadilla grills
517
Temp for (Potatoes) Evo Box
212
Temp for (Taco Shells) Evo Box
160
Temp for GTO Grill
520
When pulling bags from retherm, assuming no LO, which bags should we temp?
First bag of every ingredient on each side
When pulling bags from retherm, which bags should we temp? And why is it
important?
Every one, because its passed through the danger zone twice?
What conditions can we keep lettuce that has been opened, and whats the hold
time?
you can keep it if its hydrated, 12 hours
Emergency thaw for chicken and steak
Float in retherm for 15 mins, then drop for 30 mins
What is hold time for guac?
24 hours in walk in, in small pan with lid. Then 8 hours on line
What does V.O.C stand for? And why is it important?
Voice of customer, Because it ensures our customers enjoy the food and service
Once fried, how long are Pizza shells, cinnamon twists, nacho chips, and taco
salad shells?
24 hours
Whose responsible for restocking products on hot side?
Starter
Whose responsible for restocking products on cold side?
Finisher
Whose responsible for restocking fry products?
Fryologists
Which hot ingredients are we not allowed to LO?
Shredded, rice, black beans, and any products that do not have a 2 hour hold time
Which cold ingredients can we LO from reach in?
Lettuce, 3 cheese if in original bag, tomatoes
How do we portion hot LO at close? Why is it important?
