CHILL CERTIFICATION TEST

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List in order from LEFT to RIGHT, the items needed to make each of the following Products. Be specific, i.e. 1/4 oz or 1 black spoon spanish peanuts, 1 oz or 1 pump of hot fudge, make a base 2 balls & a curl, seal with soft serve, ect. The answers will contain the proper containers and some finished weights

Full Name (Last Name First)

Question 1 *

create a Banana Split with correct container and finished weight (10 points)

Question 2 *

Make a Medium Cone with proper container and finished weight (3 points)

Question 3 *

Make a Brownie Earthquake with proper container and finished weight (8 points)

Question 4 *

Make a Peanut Buster Parfait with Proper container and finished weight (11 points)

Question 5 *

Small Cherry Arctic Rush and Proper container (3 points)

Question 6 *

Peanut Butter Bash with proper container and finished weight (10 points)

Question 7 *

Meduim Cappuccino Moolatte' (8 points)

Question 8 *

Small Chocolate Sundae and finished weight (4 points)

Question 9 *

Large Chocolate Malt (7 points)

Question 10 *

DQ sandwich and finished weight (3 points)

Timestamp *

Spoon Size for a Lg Moolatte'

Long

Short

None

Required

Question 12 (1point) *

Spoon Size for a Medium Malt

Long

Short

None

Required

Question 13 (1point) *

Spoon Size for a Peanut Buster Parfait

Long

Short

None

Required

Question 14 (1point) *

Spoon Size for a Medium Blizzard

Long

Short

None

Required

Question 15 (1point) *

Spoon Size for a Medium Sundae

Long

Short

None

Required

Question 16 (1point) *

Spoon Size for a Lg Sundae

Long

Short

None

Required

Question 17 (1point) *

Spoon Size for a Peanut Butter Bash

Long

Short

None

Required

Question 18 (1point) *

Spoon Size for a Small Sundae

Long

Short

None

Required

Question 19 (1point) *

Spoon Size for a Brownie Earthquake

Long

Short

None

Required

Question 20 (1point) *

Spoon Size for a Banana Split

Long

Short

None

Required

Question 21 (1point) *

Spoon Size for a Small Arctic Rush

Long

Short

None

Required

Question 22 (1point) *

What is the holding temperature of DQ Liquid Soft Serve

18 degrees

31 - 36 degrees

33 - 38 degrees

20 degrees

None of the above

Required

Question 23 (1point) *

What is the holding temperature of DQ frozen Soft Serve

18 degrees

31 - 36 degrees

28 degrees

20 degrees

None of the above

Required

Question 24 (1point) *

What is the holding temperature of DQ Fruit topping

room temp

31 - 36 degrees

33 - 38 degrees

35 - 40 degrees

None of the above

Required

Question 25 (1point) *

What is the holding temperature of DQ Hot Fudge

room temp

100 degrees

140degrees

120 degrees

None of the above

Required

Question 26 (1point) *

What is the holding temperature of DQ Vanilla Syrup

room temp

100 degrees

33 - 38 degrees

35 - 40 degrees

None of the above

Required

Question 27 (1point) *

What is the holding temperature of DQ Caramel Fudge

room temp

100 degrees

140 degrees

120 degrees

None of the above

Required

Question 28 (1point) *

What is the holding temperature of DQ Cocoa Fudge

room temp

100 degrees

140degrees

120 degrees

None of the above

Required

Question 29 (1point) *

What is the holding temperature of DQ Waffle Coating (Novelties)

room temp

100 degrees

140 degrees

120 degrees

None of the above

Required

Question 30 (1point) *

What is the holding temperature of DQ Cone Coating

room temp

100 degrees

140 degrees

120 degrees

None of the above

Required

Question 31 (1point) *

What is the holding temperature of DQ Marshmallow

room temp

100 degrees

140 degrees

120 degrees

None of the above

Required

Question 32 (1point) *

What is the holding temperature of DQ Chocolate Topping once opened

room temp

100 degrees

140 degrees

120 degrees

None of the above

Required

Question 33 (3points) *

What are the cup sizes (in ounces) of Blizzard flavored treats

Question 34 (3points) *

What are the cup sizes (in ounces) of Shakes/Malts

Question 35 (3points) *

How much topping should be put on a small, meduim, and large sundaes?

Question 36 (1point) *

How should a blizzard flavor treat always be served to the customer?

Question 37 (1 point) *

Which is the correct definition of overrun?

The number of times mix can be reused

The amount of air incorporated into the mix during the freezing process

The amount if air in the mix at the pump

none of the above

Question 38 (1point) *

What are the steps to measure overrun?

zero scale, fill any cup with soft serve, weigh, scrape excess

Zero scale, Fill 16oz Pelouze cup with soft serve, scrape excess, weigh

Zero scale, Fill 12oz Pelouze cup with soft serve, weigh

Fill a 16 oz cup with soft serve, zero scale, scrape excess, weigh

Question 39 *

Which of the following are characteristics of low overrun?

Shiny/wet looking, grainy, off-white color, fluffy

Shiny/wet looking, chewy texture, grainy, off-white color

Grainy, Pockmarks on surface, chewy texture, fluffy

Chewy texture, off-white color, Heavy, Pockmarks on surface

Question 40 *

What should be the weight and overrun of DQ Soft Serve

13.2 ounces and 40% overrun

13.2 ounces and 50% overrun

12.3 ounces and 40% overrun

12.3 ounces and 50% overrun

Question 41 *

Which of the following are characteristics of high overrun

Shiny/wet looking, Fluffy, Pockmarks on surface, light

Shiny/wet looking, Marshmellow texture, grainy, off-white colo

Grainy, pockmarks on surface, low vanilla flavor, Fluffy

Pockmarks on surface, Fluffy, Low vanilla flavor, Marshmallow texture

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