Taco Bell Management Pretest 2023 Questions and Answers

Taco Bell Management Pretest 2023 Questions and Answers 1.When, where, and who started Taco Bell ANS Glen Bell, in 1962, in Downey California 2.What should you do with beans that are too runny ANS Put them back in heated cabinet for 30 mins with flat lid 3.What is the prep guide ANS A tool Taco Bell provides us to maintain proper quality and the proper amount of products we sell.

4.When is the Breakfast prep cycle ANS 6 am 5.When is the Lunch prep cycle ANS 10 am 6.When is the afternoon prep cycle ANS 2 pm 7.When is the dinner prep cycle ANS 4 pm 8.When is the late night prep cycle ANS 8 pm 9.How should we properly record expiration times for Beef, Chicken, and Steak ANS 4 hours after its pulled 10.How should we properly record expiration times for Beans and Rice 1 / 2

ANS - Ready in 45 mins, expires 4 hours after its pulled 11.How should we properly record expiration times for Black beans, red sauce, and nacho cheese ANS 8 hours after its pulled 12.Where do you label expiration times ANS Time magnets and pans 13.What is the hold time for potatoes and why is this important ANS 2 hours after pulled, because food quality and expiration 14.When are hard shells ready to use, and when do they expire ANS Ready in 3 hours, expires 12 hours after prepped 15.How do we ensure that we get a full 1 oz. portion of cheese ANS Drop cheese into blue scoop and shake to level 16.How often should we weigh items ANS First item of every order 17.How often should the pumps be sanitized ANS every 4 hours 18.Why should we not stir grilled chicken every 10 mins ANS It will fall apart 19.What are times for flatbread, eggs, and guac ANS 24 hours to thaw, and 5 days total