QUALITY CONTROL DISPATCH

1. Primary task of a Q.C.D. crew. 2. Task of a Quality Control crew in the assembly of orders. 3. Standard calling procedure 4. Mattings used after peak 5. Tools & utensils used in preparing Iced Tea. 6. Raw materials needed in preparing Iced Tea 7. Holding time of freshly mixed Iced Tea 8. Holding time of left over Iced Tea. 9. Raw materials needed in preparing Pineapple Juice. 10. Size of spoon & fork wrapper. 11. Primary shelf life of Calamansi. 12. Primary shelf life of chilli pepper 13. Standard weight of Atsara. 14. Reading gauge of a full tank CO2. 15. Standard weight of Calamansi. 16. Plates used in Paborito Meals. 17. Maximum # of plates in a serving tray. 18. Standard qualities of Calamansi. 19. Amount of ice of Pineapple Juice & Iced tea 20. Amount of ice in soft drinks. 21. Serving temperature of soft drinks. 22. Plates used as loading plate. 23. Qualities of Grilled Chicken. 24. Main rule for take-out orders. 25. Standard size of transparent plastic for Take-out soup. 26. Size of Foil in Take out of Boneless Bangus. 27. Standard weight of wrapped rice. 28. Maximum # of Chicken in a loading plate. 29. Standard Food Serving Time. 30. Position of grilled products in the plates.

KITCHEN STATION
1. Give one responsibility of a Kitchen Crew. 2. Give at least 2 task of a Kitchen Crew. 3. Temperature of frozen products. 4. Temperature of Chilled products. 5. Temperature of Chiller. 6. Temperature of Freezer. 7. Distance between wall & products of RIC & RIF. 8. Temperature of Stockroom. 9. Process in 3 bowl sink. 10. Standard recommended temperature of Griddle top to clean. 11. Cooking Time of Plain Rice. 12. Give Tools & Equipment needed in Cooking Rice. 13. Ratio of water & rice. 14. Holding time of rice in a pot. 15. Holding time of rice in cooler. 16. Holding time of wrapped rice. 17. Standard weight of wrapped rice. 18. Serving temperature of wrapped rice. 19. Raw materials needed in one batch of Garlic rice. 20. Raw materials needed in one Batch of Bangus Sinigang Soup Stock. 21. Vegetables & its weight in one serving of Bangus Sinigang. 22. Holding time of portioned Sinigang. 23. Serving Temperature of Soup or Sinigang. 24. Raw materials needed in one batch of Beef Sinigang Soup Stock. 25. Vegetables & its weight in one serving of Beef Sinigang. 26. Cooking time of sliced boneless bangus. 27. Cooking time of radish. 28. Cooking time of string beans. 29. Cooking time of kangkong. 30. Cooking time of eggplant. 31. Cooking time of pechay. 32. Cooking time of langka. 33. Amount of oil in Bangus Sisig. 34. Size of foil in take-out order of Sisig. 35. Weight of Sisig (Pork or Bangus) in one serving.

36. Amount of mayonnaise in pork sisig. 37. Amount of sisig sauce in pork sisig. 38. Serving temperature of sisig. 39. Weight of patty. 40. Holding time of burger in the warmer. 41. Serving temperature of burger. 42. Amount of burger dressing in burger. 43. Setting temperature of Baine Marie. 44. Weight of uncooked kamote. 45. Setting temperature of fryer in cooking kamote fries. 46. Serving temperature of kamote fries. 47. Amount of cold water in one batch of krispy kangkong powder. 48. No. of leaves in one order of krispy kangkong. 49. Setting temperature of fryer in cooking of krispy kangkong. 50. Amount of mayonnaise in one order of krispy kangkong.

GRILL STATION
1. Give one responsibility of a Grill Crew. 2. Capacity of a one meter griller. 3. Factors affecting the grilling process of Inasal products. 4. Good quality of charcoal. 5. Lamp used for the exhaust hood canopy. 6. Thawing time of frozen paa, pecho or sulit. 7. Thawing time of pork, baticulon, iwi or atay. 8. Temperature Danger Zone. 9. Temperature of RIC. 10. Capacity of 4 door chiller. (paa or pecho) 11. Capacity of 6 door freezer/chiller. (paa or pecho) 12. Capacity of chest type freezer. 13. Weight of paa. 14. Pecho. 15. Pork. 16. Thigh. 17. Leg. 18. Iwi. 19. Batic. 20. Atay. 21. B-bkyut 22. Boneless Bangus 23. Cooking time of Iwi. 24. Atay. 25. Pork. 26. B-bkyut. 27. Batic. 28. Standard staging time. 29. Reheating time of paa & pecho. 30. Reheating of Pork. 31. Temperature of chicken after grilling. 32. Temperature of chicken after reheating. 33. Temperature of thawed Inasal products. 34. Temperature of chicken before grilling 35. Give at least 3 qualities of thawed Inasal products.

DINING STATION
1. Dining crew is also known as the " 2. Task of a dining crew. 3. Maximum # of plates in a serving tray. 4. Position of grilled products in the plates. 5. What should be served first to the customer? 6. When a customer ca avail unlimited rice? 7. Attending the table time. 8. Bussing the table time? (short table) 9. Bussing the table time? (long table) 10. Solution content of spray bottle. 11. Amount of bussing tray to be dish out. 12. Elements of meal triangle. 13. Three ways of suggestive selling. 14. Three color of towel and their uses. 15. Maximum stacking height of glass in the bussing tray. 16. Standard Food Serving Time. 17. When doing OOT, where should start taking orders. 18. Color of plate used in PM3. 19. Two key Step. 20. Areas in the dining that maintenance in charge should ensure cleanliness. 21. How many wet floor signs used in mopping the floor? 22. Proper arrangement of condiments in the table. 23. Give at least 3 responsilbility of a dining crew. 24. 25. 26. 27. 28. 29. 30.

Define the ff. OOTTLCCAYGOSDBTTATTFST-

COUNTER STATION
1. Three task of a counter crew. 2. Elements of meal triangle. 3. 3 ways of suggestive selling 4. Standard Transaction Time. 5. Attending Time. 6. Distance from the counter when a customer should be greeted. 7. 5 types of special transaction 8. Draw sample sales pack. 9. Two ways of managing counter lines. 10. Direction used when doing OOT. 11. When doing OOT, where should start taking orders. 12. What type of chicken do we served? 13. Where does money to be deposit must be placed? 14. 5 keys step. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27.

Define the ff. OOT FST AT CAYGO STT TLC SD GC PWD SCD CSD UPS Parts of the POS.