Panda Express Training Quiz
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Questions and Answers

What is a Wok Smart Meal?

  • A low-carb meal
  • A 500 calorie limit meal
  • A meal with no calorie limit
  • A 250 calorie limit meal (correct)

What is the ideal sample size?

Medium small piece

How much of a side entree should you give?

10 ounces

What are the side entrees?

<p>Chow Mein M1, Steamed Rice, Fried Rice, Sauteed Vegetables</p> Signup and view all the answers

How much of a food entree should you serve?

<p>6 ounces using a 4 oz spoodle</p> Signup and view all the answers

How many Rangoons (wontons) does a person get with 1 order?

<p>3</p> Signup and view all the answers

How many spring rolls does a person get with 1 order?

<p>2</p> Signup and view all the answers

How many chicken egg rolls does a person get with 1 order?

<p>1</p> Signup and view all the answers

What should you offer with every purchase of an appetizer?

<p>Sweet and Sour Sauce</p> Signup and view all the answers

Before they leave, what are you required to ask?

<p>If the customer would like a receipt</p> Signup and view all the answers

What are the 5 lines you are required to say to each guest in line?

<p>Hello and Welcome to Panda! Would you like to sample our 'Specialty Entrée' Today? Would you like a Medium Pepsi or Bottled Tea with your entrée today? Would you like to add a chicken egg roll or cream cheese Rangoon to your order? Thank you for choosing Panda, Have a great day!!</p> Signup and view all the answers

What are the 4 H's and U?

<p>Hand washing, Hair Care, Hygiene, and Health, Uniform</p> Signup and view all the answers

What is the Temperature Danger Zone?

<p>When the temperature of food is sitting between 41 and 140 degrees</p> Signup and view all the answers

Food Temp should never be below?

<p>140 degrees</p> Signup and view all the answers

Food temperature should be checked how many times and at what times?

<p>3 times a day: 11 am, 3 pm, 7 pm</p> Signup and view all the answers

What are Day Dots?

<p>Little stickers used to track perishable products</p> Signup and view all the answers

What is the FIFO rule?

<p>First In, First Out</p> Signup and view all the answers

What temp should the steam table water be?

<p>Between 180-200 degrees</p> Signup and view all the answers

What are cut gloves and plastic gloves used for?

<p>Cut gloves should be used when cutting with a knife; they should fit snugly.</p> Signup and view all the answers

What does MSG stand for?

<p>Monosodium Glutamate</p> Signup and view all the answers

If someone is allergic to MSG, what can you offer?

<p>Steamed Rice, Mixed Veggies, Chicken Egg Rolls, Veggie Spring Rolls, Cream Cheese Rangoons</p> Signup and view all the answers

How many seconds should it take to wash your hands?

<p>20 seconds</p> Signup and view all the answers

What do cut boards color codes mean?

<p>White- washed food, Green- unwashed foods, Red- raw meat</p> Signup and view all the answers

How many days does fresh cut produce last?

<p>Three days</p> Signup and view all the answers

What is Chow Mein's code?

<p>M1</p> Signup and view all the answers

What is Fried Rice's code?

<p>R1</p> Signup and view all the answers

What is Steamed Rice's code?

<p>R2</p> Signup and view all the answers

What is Brown Rice's code?

<p>R3</p> Signup and view all the answers

What is Mixed Veggies' code?

<p>V1</p> Signup and view all the answers

What is Eggplant Tofu's code?

<p>V2</p> Signup and view all the answers

What is Honey Walnut Shrimp's code?

<p>S1</p> Signup and view all the answers

What is Fried Shrimp's code?

<p>S2</p> Signup and view all the answers

What is Peppercorn Shrimp's code?

<p>S3</p> Signup and view all the answers

What is Tangy Jumbo Shrimp's code?

<p>S4</p> Signup and view all the answers

What is Broccoli Beef's code?

<p>B1</p> Signup and view all the answers

What is Shanghai Angus Steak's code?

<p>B2</p> Signup and view all the answers

What is Beijing Beef's code?

<p>B3</p> Signup and view all the answers

What is Orange Chicken/Bacon's code?

<p>C9</p> Signup and view all the answers

What is Orange Chicken's code?

<p>C1</p> Signup and view all the answers

What is Mushroom Chicken's code?

<p>C2</p> Signup and view all the answers

What is Kung Pao Chicken's code?

<p>C3</p> Signup and view all the answers

What is Mandarin Chicken/Teriyaki's code?

<p>C4</p> Signup and view all the answers

What is Black Pepper Chicken's code?

<p>C7</p> Signup and view all the answers

What is String Bean Chicken Breast's code?

<p>CB1</p> Signup and view all the answers

What is Sweet Fire Chicken Breast's code?

<p>CB5</p> Signup and view all the answers

What is Chicken Egg Roll's code?

<p>E1</p> Signup and view all the answers

What is Spring Roll/Veggie Roll's code?

<p>E2</p> Signup and view all the answers

What is Rangoons/Wantons' code?

<p>E3</p> Signup and view all the answers

What is the code for Special Entree?

<h1></h1> Signup and view all the answers

What is Shiitake Kale Chicken Breast's code?

<p>CB9</p> Signup and view all the answers

What is Honey Sesame Chicken Breast's code?

<p>CB3</p> Signup and view all the answers

What is Szechuan Cod Fish's code?

<p>F3</p> Signup and view all the answers

Flashcards

Wok Smart Meal

A meal limited to 250 calories featuring sides like mixed veggies, veggie spring rolls, and various protein options (e.g., Broccoli Beef).

Side Entree Portion

Recommended serving size for side entrees, at 10 ounces per serving.

Food Entree Portion

Recommended serving size for food entrees, using a 4 oz spoodle to serve 6 oz.

Rangoons

An order includes 3 wantons.

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Spring Rolls

An order includes 2 spring rolls.

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Temperature Danger Zone

The temperature range where bacteria multiply rapidly, between 41°F and 140°F.

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Temperature Control

Food temperature should never fall below 140°F, and must be checked three times daily (11 am, 3 pm, 7 pm).

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Day Dots

Stickers used to track freshness of perishable products, ensuring quality ingredients are used daily.

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FIFO

A practice used to minimize food waste. It ensures that older products are used before newer ones.

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Steam Table Water Temperature

Maintain water temperature at 180°F to 200°F to ensure effective food steaming and safety.

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Gloves Use

Always wear cut gloves while cutting food, covered with plastic gloves to maintain hygiene.

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MSG Disclosure

Inform customers that MSG is not added in-house, but some ingredients may contain it.

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MSG-Free Options

Steamed Rice, Mixed Veggies, Chicken Egg Rolls, Veggie Spring Rolls, Cream Cheese Rangoons.

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Hand Washing

Emphasize hand washing for 20 seconds to ensure proper sanitation.

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Cut Boards Color Code

Use white cutting boards for washed foods, green for unwashed, and red for raw meats.

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Fresh Cut Produce Shelf Life

Fresh-cut produce can be used for three days after preparation.

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Menu Item Codes

Chow Mein - M1, Fried Rice - R1, Broccoli Beef - B1.

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Protein Codes

Chicken - C1, Seafood - S1, Beef - B1.

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Sweet and Sour Sauce

Always offer Sweet and Sour Sauce with appetizers.

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Customer Interaction

Required statements include welcoming guests, offering samples, and drink options.

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4 H's and U

Hand washing, Hair Care, Hygiene, Health, and Uniform guidelines must be followed.

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Study Notes

Wok Smart Meal

  • A meal limited to 250 calories featuring sides like mixed veggies, veggie spring rolls, and various protein options (e.g., Broccoli Beef).

Ideal Sample Size

  • Recommended to be a medium small piece.

Side Entree Portion

  • Serve each side entree at a quantity of 10 ounces.

Food Entree Portion

  • Use a 4 oz spoodle to serve 6 oz of the food entree.

Rangoons and Spring Rolls

  • An order includes 3 Rangoons (wantons).
  • An order includes 2 spring rolls.
  • An order includes 1 chicken egg roll.

Appetizer Offerings

  • Always offer Sweet and Sour Sauce with appetizers.

Customer Interaction

  • Ask customers if they would like a receipt before they leave.
  • Required greeting statements include welcoming guests and offering samples and drink options.

Health and Hygiene Standards

  • The 4 H's and U: Hand washing, Hair Care, Hygiene, Health, and Uniform guidelines must be followed.

Temperature Control

  • Temperature Danger Zone is between 41°F and 140°F.
  • Food temperature should never fall below 140°F, and must be checked three times daily (11 am, 3 pm, 7 pm).

Day Dots

  • Stickers used to track freshness of perishable products, ensuring quality ingredients are used daily.

FIFO Rule

  • First In, First Out practice to minimize food waste.

Steam Table Water Temperature

  • Maintain steam table water temperature between 180°F and 200°F.

Gloves Use

  • Use cut gloves while cutting food, covered with plastic gloves to maintain hygiene.

MSG Disclosure

  • Inform customers that MSG is not added in-house, but some ingredients may contain it.

Allergic Considerations

  • Suitable food options for customers allergic to MSG: Steamed Rice, Mixed Veggies, Chicken Egg Rolls, Veggie Spring Rolls, Cream Cheese Rangoons.

Hand Washing

  • Emphasize hand washing duration of 20 seconds to ensure sanitation.

Cut Boards Color Code

  • White for washed foods, Green for unwashed foods, Red for raw meats.

Fresh Cut Produce Shelf Life

  • Fresh cut produce lasts three days post-preparation, including the day it was prepared.
  • Various items have specific designations (e.g., Chow Mein - M1, Fried Rice - R1, Broccoli Beef - B1).

Proteins and Entrees

  • Chicken, seafood, and beef options have designated codes (e.g., Orange Chicken - C1, Honey Walnut Shrimp - S1).

Special Entrees

  • Keep track of special entrees through a designated system.

These notes encapsulate essential information within the Panda Express training materials, focusing on menu item specifics, customer service protocol, and food safety regulations.

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Description

Test your knowledge of Panda Express training concepts through this engaging quiz. Learn about meal options, ideal serving sizes, and side entrees unique to the menu. Perfect for those preparing for roles within the restaurant.

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