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Taco Bell Manager Practice Test 2023 Questions and Answers 1.what temperature does hot food need to be when pulled from the rether- malizer ANS 165 2.how often do the drink nozzles need to be cleaned ANS daily 3.what tool is used to put pico de gallo in the pan on the cold line (states on prep guide) ANS measuring cup 4.How long do you need to wash your hands (seconds or song and # of
times to sing song): ANS 20sec
5.On the standards cards, what does CCP stand for ANS critical control point 6.How often do you stir hot product on the line (except grilled chicken) ANS 10min 7.How long are tortillas grilled on each side ANS 5 sec 8.How long is flatbread grilled on each side ANS 20 sec on build side, 1 / 2
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10sec on other side 9.What is the maximum # of taco shells the starter can hold in one hand ANS 3 10.What are the 3 steps to "The Make Up" process ANS apologize, listen, reas- sure
11.When is it okay to pull a car forward: ANS Never
12.What is the maximum # of DLT shells the starter can hold in one hand ANS 2 13.What does IUE stand for ANS Important, Understand, Energize 14.We need to greet guests within seconds at the front
counter or drive thru speaker: ANS 5 sec
15.What 2 ingredients are left off when a product is ordered "FRESCO" ANS - Dairy (cheese & sour cream) 16.What ingredient is ADDED when a product is ordered "FRESCO" ANS pico 17.What is the single most important way to prevent contamination and illness ANS proper handwashing
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