Staff Knowledge Assessement (Cinnabon & Sbc)
Answer all the question correctly. . .
Goodluck
Questions and Answers
- 1.
What is the shelf life for Cream Cheese Frosting when stored at room temperature?
- A.
12 hours
- B.
4 days
- C.
48 hours
- D.
7 days
Correct Answer
C. 48 hoursExplanation
Cream cheese frosting is made with perishable ingredients like cream cheese and butter, which can spoil if left at room temperature for too long. The correct answer of 48 hours suggests that cream cheese frosting can be stored safely at room temperature for up to 2 days. After that, the frosting may start to spoil and should be refrigerated to maintain its freshness and prevent the growth of bacteria.Rate this question:
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- 2.
What is the refrigerated shelf life of Caramel Frosting?
- A.
4 days under refrigeration
- B.
4 days under refrigeration or expiration date of Cream Cheese Frosting used whichever comes first
- C.
Expiration date of Cream Cheese Frosting used
- D.
None of the above
Correct Answer
B. 4 days under refrigeration or expiration date of Cream Cheese Frosting used whichever comes firstExplanation
The refrigerated shelf life of Caramel Frosting is 4 days under refrigeration or until the expiration date of the Cream Cheese Frosting used, whichever comes first. This means that the Caramel Frosting can be stored in the refrigerator for a maximum of 4 days, but if the Cream Cheese Frosting used in the recipe has an earlier expiration date, then the frosting should be discarded by that date.Rate this question:
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- 3.
How many ounces of Cream Cheese Frosting should be placed into each frosting cup?
- A.
1 ounce
- B.
2 ounces
- C.
Until the cup is half full
- D.
½ ounce
Correct Answer
B. 2 ouncesExplanation
Each frosting cup should be filled with 2 ounces of Cream Cheese Frosting.Rate this question:
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- 4.
Makara Cinnamon is the finest quality cinnamon available and is harvested in Indonesia.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that Makara Cinnamon is the highest quality cinnamon available and it is harvested in Indonesia. This implies that the statement is true.Rate this question:
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- 5.
Brown Sugar Makara has a shelf life of________days stored at room temperature.
Correct Answer
3Explanation
Brown Sugar Makara has a shelf life of 3 days stored at room temperature. This means that after 3 days, the brown sugar may start to spoil or lose its quality if not stored properly. It is important to consume or use the brown sugar within this time frame to ensure its freshness and taste.Rate this question:
- 6.
To extend the shelf life of Brown Sugar Makara can be stored in the freezer for 2 months.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Storing brown sugar in the freezer is not recommended as it can cause the sugar to become hard and clumpy. The moisture in the freezer can cause the sugar to absorb it, resulting in a change in texture. It is best to store brown sugar in an airtight container in a cool, dry place to maintain its quality and prevent it from hardening.Rate this question:
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- 7.
Scratch Dough must be rise in refrigerator for a MINIMUM of________hours before being used.
Correct Answer
4Explanation
The dough needs to be left to rise in the refrigerator for a minimum of 4 hours before it can be used.Rate this question:
- 8.
Scratch Dough must be rise in refrigerator for a MAXIMUM of________hours before being used.
Correct Answer
36Explanation
The dough needs to be risen in the refrigerator for a maximum of 36 hours before being used. This allows the yeast to ferment and develop flavor slowly over time. Longer refrigeration can result in over-fermentation and lead to a sour taste in the dough. Therefore, it is important to follow the recommended maximum time to ensure the best results in terms of taste and texture.Rate this question:
- 9.
Dough balls should be weigh between________lbs and________lbs________oz.
Correct Answer
4
4
2Explanation
The given answer suggests that the weight range for dough balls should be 4 pounds, 4 pounds, and 2 ounces.Rate this question:
- 10.
When preparing dough, if the temperature of the flour is 80f, what temperature should be the water?
- A.
60f
- B.
80f
- C.
65f
- D.
Room tempereture
Correct Answer
C. 65fExplanation
When preparing dough, it is important to consider the temperature of the ingredients. In this case, if the temperature of the flour is 80°F, it is ideal to use water that is slightly cooler to achieve the desired dough consistency. Therefore, the water temperature should be 65°F.Rate this question:
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- 11.
What temperature are our Cinnabon oven pre – set to?
- A.
450f
- B.
350f
- C.
310f
- D.
None of the above
Correct Answer
C. 310fExplanation
The correct answer is 310f. This temperature is the pre-set temperature for our Cinnabon oven.Rate this question:
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- 12.
Cinnabon Classic rolls are baked for a specific time, not temperature.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
This statement is false because baking requires both specific time and temperature. Baking Cinnabon Classic rolls would involve setting a specific temperature for the oven and baking them for a certain amount of time to ensure they are cooked properly. Simply relying on time alone without considering the temperature would not yield the desired results.Rate this question:
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- 13.
The “ goo crust ‘’ overflow is when caramelized Brown Sugar Makara bubbles out of the wraps during baking.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement explains that the "goo crust overflow" occurs when caramelized Brown Sugar Makara bubbles out of the wraps during baking. The answer "True" suggests that this statement is correct, meaning that the goo crust overflow does indeed happen during baking.Rate this question:
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- 14.
The process of yeast dough expansion is size when exposed to heat and humidity is known as________
Correct Answer
proofingExplanation
Proofing is the process of allowing yeast dough to rise and expand in size when exposed to heat and humidity. During proofing, the yeast ferments the sugars in the dough, producing carbon dioxide gas, which gets trapped in the dough, causing it to rise. This process is essential for developing the desired texture and flavor in baked goods. Proofing also allows the gluten in the dough to relax, making it easier to shape and creating a lighter, more tender final product.Rate this question:
- 15.
What tools do we use to help us monitor the proofing process?
- A.
H- Bar, Time Clips
- B.
Space Bar , Time Clips
- C.
Space Bar , H-Bar
- D.
H-Bar , Baking Timer
Correct Answer
A. H- Bar, Time ClipsExplanation
The correct answer is H-Bar, Time Clips. These tools are used to help monitor the proofing process. The H-Bar is a tool that is placed on top of the dough to ensure it rises evenly. Time clips are used to mark the time when the dough should be checked or when it should be removed from the proofing process. By using these tools, bakers can ensure that the proofing process is properly monitored and that the dough is proofed to perfection.Rate this question:
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- 16.
What do we count to determine where the rolls are in the proofing process?
- A.
Wraps
- B.
Minutes
- C.
Kisses
- D.
All of the above
Correct Answer
C. KissesExplanation
In the proofing process, we count "kisses" to determine where the rolls are. This suggests that "kisses" is a specific unit or measure used in this process to track the progress or stage of the rolls. The other options, "wraps" and "minutes," are not mentioned in relation to the proofing process, so they are not relevant in this context. Therefore, the correct answer is "kisses."Rate this question:
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- 17.
The baker position is responsible for keeping hot, fresh products in the bakery at all times. This includes baking, proofing, ovens, and Cinnapack assembly.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The explanation for the given correct answer is that the baker position is indeed responsible for ensuring that there are always hot and fresh products in the bakery. This involves tasks such as baking, proofing, operating ovens, and assembling Cinnapacks. Therefore, the statement is true.Rate this question:
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- 18.
When preparing Cinnapacks , what Job Aid does the baker use to ensure they are high – quality?
- A.
Cinnapack Job Aid
- B.
The Perfect Pack
- C.
PACE Sheet
- D.
A and B
Correct Answer
D. A and BExplanation
The baker uses the Cinnapack Job Aid and the Perfect Pack to ensure that the Cinnapacks are high-quality.Rate this question:
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- 19.
Once a baker learns our products, they will never need to look at a Job Aid again.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that once a baker learns the products, they will never need to look at a Job Aid again. However, this cannot be assumed to be true as there may be instances where the baker needs to refer to a Job Aid for various reasons such as new recipes, special orders, or troubleshooting. Therefore, the statement is false.Rate this question:
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- 20.
How many wraps should a Classic Roll have?
- A.
3 ½ to 4 ½
- B.
5 ½ to 6 ½
- C.
4 to 6 ½
- D.
None of the Above
Correct Answer
B. 5 ½ to 6 ½Explanation
A Classic Roll should have 5 ½ to 6 ½ wraps.Rate this question:
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- 21.
Gapping between wraps is not more than ¼ inch, but preferably 0 inches.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that the ideal gapping between wraps should be zero inches, meaning there should be no visible gaps between the wraps. However, if there are any gaps, they should not exceed a quarter of an inch. Therefore, the correct answer is True, indicating that the statement is accurate.Rate this question:
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- 22.
How many wraps should be in a Minibon Roll have?
- A.
3 ½ to 4 ½
- B.
5 ½ to 6 ½
- C.
4 to 6 ½
- D.
None of the Above
Correct Answer
A. 3 ½ to 4 ½Explanation
The correct answer is 3 ½ to 4 ½. This is the correct range for the number of wraps in a Minibon Roll. It is not 5 ½ to 6 ½ or 4 to 6 ½. None of the above options are correct except for 3 ½ to 4 ½.Rate this question:
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- 23.
How frequently should the cratcho machine be emptied and cleaned?
- A.
Nightly
- B.
Weekly
- C.
Monthly
- D.
Every Shift
Correct Answer
A. NightlyExplanation
The cratcho machine should be emptied and cleaned nightly. This is because regular cleaning and maintenance is necessary to ensure the machine operates efficiently and to prevent any buildup of dirt, debris, or bacteria. Cleaning the machine on a nightly basis helps maintain hygiene standards and ensures that the machine is ready for use the next day.Rate this question:
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- 24.
The bacteria cycle should be broken every 7 days.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Breaking the bacteria cycle every 7 days is necessary to prevent the growth and spread of bacteria. Bacteria can multiply rapidly, leading to contamination and potential health risks. By breaking the cycle regularly, such as through proper cleaning and disinfection practices, the bacteria population can be controlled and reduced. This helps maintain a clean and safe environment, especially in areas where bacteria are more likely to thrive, such as kitchens, hospitals, and public spaces.Rate this question:
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- 25.
A family orders the products below, which should be prepared first?
- A.
Mochalatta Chillatta
- B.
Frosting Cup
- C.
Cinnabon Stix
- D.
A classic roll
Correct Answer
A. Mochalatta ChillattaExplanation
The Mochalatta Chillatta should be prepared first because it is listed first in the order.Rate this question:
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- 26.
Which of the following are considered sampling tools?
- A.
Sampling tray
- B.
Sampling Apron
- C.
A and B
- D.
None of the Above
Correct Answer
C. A and BExplanation
Both the sampling tray and the sampling apron are considered sampling tools. These tools are used to collect samples of materials or substances for analysis or testing purposes. The sampling tray is typically used to collect small solid samples, while the sampling apron is used to collect liquid samples. Therefore, option A and B are the correct answers as they both represent sampling tools.Rate this question:
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- 27.
How quickly should each Guest be greeted?
- A.
Immediately
- B.
Within 15 – 30 seconds
- C.
Within 30 seconds
- D.
None of the above
Correct Answer
A. ImmediatelyExplanation
Each guest should be greeted immediately to provide excellent customer service and make them feel welcomed. This ensures that the guests' needs are attended to promptly and creates a positive first impression. Delaying the greeting may lead to frustration or dissatisfaction on the part of the guests, which could negatively impact their overall experience. Therefore, immediate greeting is the most appropriate and efficient approach.Rate this question:
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- 28.
Which of the following ingredients is NOT used to make our roll on the go product?
- A.
ROTG pieces
- B.
Cinnamon Caramel Smear
- C.
Cream Cheese Frosting
- D.
Caramel Frosting
Correct Answer
D. Caramel FrostingExplanation
The correct answer is Caramel Frosting. This ingredient is not used to make the roll on the go product.Rate this question:
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- 29.
Classic rolls must be cool to a temperature range of 85 – 95f before being boxed.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Classic rolls must be cooled to a temperature range of 85-95°F before being boxed. This means that the rolls need to be brought down to this specific temperature range in order to be packaged properly. If the rolls are not cooled to this temperature range, they may not maintain their freshness and quality. Therefore, the statement "Classic rolls must be cool to a temperature range of 85-95°F before being boxed" is true.Rate this question:
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- 30.
Cinnabon stix should have a minimum of________twists and a measure about 5 ½ in length.
Correct Answer
3Explanation
Cinnabon stix should have a minimum of 3 twists and measure about 5 ½ inches in length.Rate this question:
- 31.
Caramel Pecanbon are frosted in what type of pattern?
- A.
Cross – hatch
- B.
Diagonal Stripe
- C.
Swirl Pattern
- D.
Vertical Stripes
Correct Answer
C. Swirl PatternExplanation
The correct answer is "Swirl Pattern." Caramel Pecanbons are frosted in a swirl pattern, which means that the frosting is applied in a circular motion, creating a visually appealing design. This pattern adds a decorative touch to the Pecanbons and enhances their overall presentation.Rate this question:
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- 32.
How many grams per single shot of espresso________
Correct Answer
7Explanation
The given answer of 7 indicates that there are 7 grams of coffee grounds used for a single shot of espresso. This is a standard measurement for making a single serving of espresso, ensuring the right balance of flavor and strength in the final drink.Rate this question:
- 33.
Standard temperature of milk after steaming
Correct Answer
148-152Explanation
The standard temperature of milk after steaming is 148-152 degrees. This temperature range is commonly recommended to achieve the desired texture and taste of steamed milk for various beverages like lattes and cappuccinos. Steaming milk within this range helps to create a creamy and velvety texture while preserving the natural sweetness of the milk. It is important to monitor the temperature closely to avoid overheating or scorching the milk, which can alter its flavor and quality.Rate this question:
- 34.
Serving temperature of brewed coffee.
Correct Answer
175-185Explanation
The serving temperature of brewed coffee is 175-185 degrees. This temperature range ensures that the coffee is hot enough to be enjoyable but not so hot that it burns the drinker's mouth. It also allows the flavors and aromas of the coffee to be fully appreciated. Serving coffee at this temperature range is a common practice in the coffee industry and is considered to be the ideal temperature for serving a hot, delicious cup of coffee.Rate this question:
- 35.
Espresso brewing temperature
Correct Answer
190-195Explanation
The correct answer is 190-195. This range represents the ideal brewing temperature for espresso. Brewing espresso at a lower temperature may result in under-extraction, leading to a weak and sour taste. On the other hand, brewing at a higher temperature can cause over-extraction, resulting in a bitter and burnt taste. Therefore, maintaining a temperature between 190-195 degrees Fahrenheit ensures that the coffee grounds are properly extracted, resulting in a balanced and flavorful espresso shot.Rate this question:
- 36.
How many ounce of milk for small cappuccino.
Correct Answer
6Explanation
The answer is 6 because the question is asking for the number of ounces of milk needed for a small cappuccino.Rate this question:
- 37.
How many shot of espresso for large hot drinks________
Correct Answer
2Explanation
The correct answer is 2 because large hot drinks typically require 2 shots of espresso to achieve the desired strength and flavor.Rate this question:
- 38.
How long it will take to steam the milk.________
Correct Answer
15-20Explanation
The given answer "15-20" suggests that it will take approximately 15 to 20 minutes to steam the milk. The missing word in the question could be "minutes" or "time" as it is implied that the question is asking for the duration.Rate this question:
- 39.
Expiration of coffee ground for espresso .
Correct Answer
30 - 40.
Holding time of espresso.
Correct Answer
use immediatelyExplanation
The correct answer is "use immediately" because espresso has a very short holding time. It is best to consume it immediately after it is brewed to enjoy its full flavor and aroma. If espresso is left sitting for too long, it can become bitter and lose its characteristic taste. Therefore, it is recommended to use espresso immediately after it is prepared to ensure the best coffee experience.Rate this question:
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Mar 20, 2023Quiz Edited by
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