Questions and Answers
What is a Wok Smart Meal?
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?
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How much of a food entree should you serve?
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How many Rangoons (wontons) does a person get with 1 order?
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How many spring rolls does a person get with 1 order?
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How many chicken egg rolls does a person get with 1 order?
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What should you offer with every purchase of an appetizer?
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Before they leave, what are you required to ask?
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What are the 5 lines you are required to say to each guest in line?
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What are the 4 H's and U?
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What is the Temperature Danger Zone?
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Food Temp should never be below?
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Food temperature should be checked how many times and at what times?
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What are Day Dots?
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What is the FIFO rule?
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What temp should the steam table water be?
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What are cut gloves and plastic gloves used for?
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What does MSG stand for?
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If someone is allergic to MSG, what can you offer?
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How many seconds should it take to wash your hands?
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What do cut boards color codes mean?
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How many days does fresh cut produce last?
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What is Chow Mein's code?
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What is Fried Rice's code?
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What is Steamed Rice's code?
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What is Brown Rice's code?
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What is Mixed Veggies' code?
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What is Eggplant Tofu's code?
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What is Honey Walnut Shrimp's code?
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What is Fried Shrimp's code?
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What is Peppercorn Shrimp's code?
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What is Tangy Jumbo Shrimp's code?
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What is Broccoli Beef's code?
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What is Shanghai Angus Steak's code?
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What is Beijing Beef's code?
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What is Orange Chicken/Bacon's code?
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What is Orange Chicken's code?
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What is Mushroom Chicken's code?
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What is Kung Pao Chicken's code?
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What is Mandarin Chicken/Teriyaki's code?
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What is Black Pepper Chicken's code?
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What is String Bean Chicken Breast's code?
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What is Sweet Fire Chicken Breast's code?
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What is Chicken Egg Roll's code?
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What is Spring Roll/Veggie Roll's code?
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What is Rangoons/Wantons' code?
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What is the code for Special Entree?
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What is Shiitake Kale Chicken Breast's code?
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What is Honey Sesame Chicken Breast's code?
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What is Szechuan Cod Fish's code?
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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.
Menu Item Codes
- 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.