Two. What are the wet ingredients of our Cinnabon Dough?
Four. What is the temperature of margarine use in mixing dough? Room Temperature.
Six. What is the program used in mixing dough ball?
Ten. What is the standard Temperature of dough after mixing? Eighty-four degrees Fahrenheit plus or minus four degrees Fahrenheit.
Two. What is the mixer attachment used in mixing BSM?
Five. What is the program used in mixing BSM?
Twelve. Enumerate the Key Points in creating Perfect BSM?
Two. What should be the Temperature of cream cheese and margarine? Same temperature/Cold from the chiller.
Four. What is the objective in mixing CCF?
Five. What are the three critical points in mixing CCF?
Six. What is the shelf life of CCF?
Seven. What program do you use in mixing CCF? Program two.
Nine. Describe the profile of CCF?
Ten. What label do you put after mixing a batch of CC?
Eleven. What are the characteristic that made our CCF unique?
Two. What is the shelf life of our Caramel Frosting?
Three. What label do you put after mixing a batch of Caramel Frosting?
Two. What are the wet ingredients in mixing Choco Schmear?
Four. What is the sequence of dry ingredients to avoid cloudy?
Five. What is the mixer attachment used in mixing Choco schmear?
Seven. What program do you use in mixing Choco Schmear?
ROLLING Classic and Minibon
Two. What is the measurement of the first rectangle?
Four. What is the two setting of sheeter?
Six. What four utensils can be on top of rolling area when not in use?
Eight. How many ounces of margarine do you spread in one log Classic and Minibon?
Ten. What is the shelf life of thawed margarine?
Eleven. What is the measurement of the thickness of BSM when spread onto the dough ball?
Twelve. How many times does a dough sheet is run to the sheeter?
Thirteen. How many inches will you fold across the top of the dough to begin your first roll?
Fifteen. What is the allowed weight of trimmed ends for Classic?
Sixteen. What is the final measurement of one log Classic?
Eighteen. How many rolls can be made from one log of Classic and Minibon?
Two. What is the standard temperature of the Oven?
Four. Proofing time for Classic?
Six. Baking time for Classic?
Eight. Standard temperature of Classic out of the Oven?
Ten. Commonly called the process of rising the dough?
Eleven. Holding time of Classic on the Cold Proofer?
Fourteen. Characteristic of well proofed rolls
Fifteen. Smallest size our rolls can be baked effectively?
Sixteen. Rolls that are baked before minimum bake are called?
Seventeen. What are the characteristics of an "under proofed" rolls?
Eighteen. What is the other term for cold proofer?
Nineteen. Largest size that rolls can be baked and still remains moist, tender and sweet.
Twenty. Rolls that are baked after maximum proof are called?
Twenty-one. What are the characteristics of an over proofed rolls?
Twenty-two. A tool used to measure the width of a kiss?
Twenty-four. What is the diameter of each prongs?
Twenty-six. Name for the place when the sides of rolls can touch.
Twenty-seven. How many possible kisses are there in one Full pan of Classic?
Twenty-nine. What are the three colors of time clips?
Thirty-one. What kind of oven thus Cinnabon use?
Thirty-two. Describe Goo Crust Overflow?
Thirty-three. What is the system use to manage production to meet our Guest's needs?
Centerfielding, Cashiering, Value Selling, CinnaPacks
· The Service Ingredients
Three. Enumerate the four Service Ingredients?
Six. Enumerate the Values of Cinnabon
· We make our Guest say WOW!
Nine. Time for completing order for dine-in?
Twelve. How long should a table be clean after being vacated by the guest?
Fourteen. What do you call a centerfielder specially assigned to put rolls on a plate and clamshell from the hot plate?
Fifteen. What are the two kinds of sampling?
Sixteen. What is the other term for "Hotplate Sampling"?
Seventeen. When is the best time to do "Hotplate Sampling"?
Eighteen. How long should a cut-up roll piece be reheated in the microwave?
Twenty. How many Calories do a Cinnabon have?
Twenty-two. How many Fat grams does a Cinnabon Stix have? Twenty-three. Cinnabon is re-frosted by how many ounces? · One-half ounce.
· Eighty-five to ninety-five degrees Fahrenheit
Twenty-eight. What is the cooling time for rolls before boxing?
Twenty-nine. Why do you use different utensils in serving rolls?
Thirty. A term used in our recipe and product that is legally protected and found only at Cinnabon?
Cold Drinks and Specialty Beverage
Six. What is the temperature of the juice in the juice dispenser?
Seven. What are the ingredients and measurement in preparing Caramel Shake?
One. Mochalatta Chill is our signature beverage, made from what:
Two. What are the dry ingredients in preparing one batch of Mochalatta Chill?
Five. When do we discard the Mochalatta Chill and why?
Two. What makes a great coffee?
Three. Gives the four classification of beans?
Four. What are the cardinal rules - Coffee Freshness?
Five. Give the cupping qualities?
Six. Shelf life of ground beans for espresso?
Seven. How many grams of ground beans per shot?
Eight. How many milligrams of caffeine are there in a one shot or dose of espresso?
Nine. The Coffee machine should provide the following:
Ten. It is a thick, strong coffee usually served in a tiny cup.
WHAT MAKES A GREAT COFFEE:
COFFEE FRESHNESS: (CARDINAL Rules)
CUPPING QUALITIES: (FAABs)
STANDARD FOR GROUND BEANS FOR ESPRESSO:
THE MACHINE => should provide the right:
TYPES OF ESPRESSO MACHINES:
COFFEE FRESHNESS GUIDELINES:
Six. ESPRESSO DOPPIO => Double shots of espresso.
VARIATIONS TO YOUR NORMAL COFFEE DRINKS:
FOCUS BRAND AUDIT REVIEWER