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Step 1

Broiler Test

1. List all times during which Beef Cook-out procedures must be performed: (BK
Ops Manual Pg. 12)
(1) Perform temperature checks:
 40 minutes after turning on the broiler (before preparing first
sandwich)
 During the lunch peak period
 After lunch/before dinner
 After dinner
(2) Record internal temperatures on a daily Beef Cook-out log
 You are required to check both Original WHOPPER® and
hamburger patty cook-out temperatures, at least four times per day
 Restaurants with extended hours of operations (e.g., 24 hours)
must perform additional meat patty temperature checks every 4-6
hours during extended hours
2. Explain Beef Cook-out procedures; include all temperature requirements. (BK
Ops Manual Pg. 12)
(1) Turn on the broiler, wait a minimum of 40 minutes (initial check only)
(2) Clean and sanitize thermometer probe and standard restaurant serving
trays or PHU pan. Allow to air dry.
(3) Place 2 beef patties side by side on broiler chain, one patty in the center of
the chain and the second patty on the side away from the gas input
(4) Capture both patties as they release from the cooking chain, on a standard
restaurant serving tray or PHU pan
(5) Immediately, within 1 – 3 seconds, pick up the patty that was on the side
away from the gas input and place it on top of the center patty
(6) Insert the tip of the sanitized thermometer probe into the center of the top
patty at about a 45° angle
(7) Time
 Begin timing when the display reads at least 155°F (68°C)
 The temperature must be maintained from 155°F (68°C) to 170°F
(77°C) for a minimum of 15 seconds. The temperature should not
exceed 170°F (77°C).
 Ideal/target cook-out temperature: 160°F (71°C)
(8) Record all cook-out temperatures, using the Beef Cook-out Log or
equivalent tool
 Use the upper half of the box to record the initial out-of-spec
temperature and the lower half of the box to record the final
recorded temperature
 If you have attained the correct temperature in the initial reading,
record it in the lower half of the box
3. What do you do when the patties are undercooked? Overcooked? (BK Ops
Manual Pg. 13)

(1) Undercooked:
 Record highest temperature
 Discard all product that was on the broiler chain at the time of the
check
 Slow down broiler chain
 Perform a “full load” check
(2) Overcooked:
 Record highest temperature
 Discard all product that was on the broiler chain at the time of the
check
 Speed up broiler chain
 Perform “full load” check
4. How far below the frost line should the meat be in the meat well? Why? (BK Ops
Manual Pg. 11, 13)
(1) Place beef patty bags in the meat well 2 inches (5 cm.) below the frost
line.
(2) I don’t know.
5. How far apart must the raw meat products be from each other when placed on the
meat chain? Why?
6. What is the purpose of having meat juices in the pan?
7. What tongs are used for placing product on the meat chain? Frozen Product?
Thawed Product?
8. What is the cook-out temperature of a Chicken WHOPPER® patty?
9. Explain the procedures for storing cooked product from the broiler:
10. What will tell an employee how much product to keep in the steamer and PHUs?
11. How many patties may be placed in a pan?
(1) Original WHOPPER® patties:
(2) Burger patties:
(3) Chicken WHOPPER® patties:
(4) Chicken WHOPPER JR.® patties:
(5) BK VEGGIE™ patties:
(6) Griller patties:
12. What is the holding time in the PHU for the following items?
(1) Original WHOPPER® patties:
(2) Burger patties:
(3) Chicken WHOPPER® patties:
(4) Chicken WHOPPER JR.® patties:
(5) BK VEGGIE™ patties:
(6) Griller patties:
13. What is the bun adjustment setting for your High Speed Vertical Toaster?
(1) Model:
(2) Heel:
(3) Crown:
14. What is the temperature of a properly toasted bun?
15. Explain preparation and toasting procedures for sourdough bread:

16. What is the proper air temperature for the steamer?
17. What is the holding time for buns in the steamer?
(1) WHOPPER® buns:
(2) Burger buns:
(3) Griller buns:
(4) Sourdough bread:
18. How many buns may be placed in a carrier?
(1) WHOPPER® buns:
(2) Burger buns:
(3) Griller buns:
(4) Sourdough bread:
19. What does a flashing red light on the Product Quality Timer mean?
20. What does a flashing green light on the Product Quality Timer mean?