Subs Quiz

Store Number
Score =
First Name Last Name -1 96%
Trainee -2 93%
Expert
-3 90%



1. What are the 5 Dions Values?
a. Great Food, Fast Friendly Service, Clean Comfortable Stores, Exceptional
People, Shared Growth
b. Good Food, Fast Service, Cleanliness, People, Growth
c. Great Food, Great Service, Great Stores, Great People, Great Sharing
d. Food, Service, Cleanliness, Work, Share

2. Why are the Values important?
a. Empower employees to make good decisions
b. They arent, only the office talks about them.
c. It lets our customers know what we are all about.
d. The state requires every business to have them.

3. What step(s) should you take before working the sub station?
a. Stock and organize the station
b. Wash hands
c. Make sure you have fresh QA and a clean towel
d. All of the above

4. Why is it important to check each order for accuracy?
a. To guarantee the quality of each order
b. To prevent mistakes from being made
c. To satisfy the customer
d. All of the above

5. When a mistake is made which of the Dions Values are affected? (circle all that apply)
a. Great Food
b. Fast Friendly Service
c. Clean, Comfortable Stores
d. Exceptional People
e. Shared Growth

6. Why is it important to make one order at a time?
a. To keep you organized
b. To keep timing between the stations correct
c. To ensure the accuracy of each order
d. To make serving easier
e. All of the above

7. Where are subs written on a Dions ticket?
a. On the very top line
b. On the very bottom line
c. Right after the last item the customer ordered
d. On the middle bold line

8. What is the main purpose of the bun cutter?
a. To train new employees
b. To reduce food waste and to ensure correct sizes of all subs
c. To aid in the prepping of all sub buns before the rush

9. When cutting the bread for a sub, it is very important that the bread stays hinged on
one side so the sub doesnt split in two.
a. True
b. False

10. To ensure the proper amount of meat on subs, the meats should be weighed:
a. At all times
b. Before the rush
c. Until you are experienced
d. Only when we are slow

11. What is the proper meat weight for 6 subs?
a. 2 oz
b. 3.5 oz
c. 4.5 oz
d. 5 oz

12. What is the proper meat weight for 10 subs?
a. 3.5 oz
b. 4 oz
c. 5.5 oz
d. 6 oz

13. You must weigh out shredded cheese with the scale for which subs? (circle all that
apply)
a. MB/PROV
b. H/SW
c. IT/AGO
d. GC/CHED

14. What are the correct weights for cheese on subs?

6 10




15. When putting the meat on a sub, it is very important that the meat is:
a. Put on ONE side of the bread to make it less messy
b. Spread EVENLY across the bread to ensure a quality cook and taste
c. Kept lumped in the MIDDLE of the bread so it remains cold in the center

16. What comes on a Green Chile and Cheddar Sub? (circle all that apply)
a. Mayo
b. Mustard
c. Lettuce
d. Pickle
e. Onion
f. Tomato
g. Jalapeno
h. Mushrooms
i. Green Chile
j. Black Olives
k. Bell Peppers
l. Cheddar Cheese

17. Please number the following steps in order of how to make a meatball sub:
a. Put sliced provolone cheese directly on bread
b. Sprinkle with oregano and parmesan cheese
c. Pour correct amount of sauce over meatballs
d. Measure bread with bun cutter and cut to desired length
e. Put sub in oven
f. Use tongs to get meatballs and place on sub
g. Weigh out shredded provolone cheese and spread over the top evenly

18. Instead of a Greek dressing the meatball sub comes with:
a. Ranch dressing
b. Olive Oil
c. Meatball sauce
d. A pepperoncini pepper

19. How often should you temp the meatballs?
a. Every time you make a meatball sub
b. Every hour
c. Every 20 minutes
d. Whenever the manager tells you to

20. What should the meatball temp be?
a. 130
b. 171
c. 165
21. How often should you stir the meatballs in the sauce?
a. Every two hours
b. When you think about it
c. Every thirty minutes

22. Always remember to finish a Meatball sub with lettuce and pickle before serving.
a. True
b. False



23. Please number the following steps in order of how to make an Italian Sub:
a. Layer the correct amount of salami
b. Apply correct amount of kalamata olives and bell peppers
c. Layer correct amount of pepperoni
d. Spread mayo and mustard evenly
e. Measure bread with bun cutter and cut to desired length
f. Put sub in the oven
g. Apply correct amount of tomatoes and onions
h. Weigh out shredded asiago cheese and spread over the top evenly
i. Apply correct amount of ham

24. All Italian Subs come with ONE pepperoncini pepper AND a pickle.
a. True
b. False

25. Is it important to have a landing tray?
a. Yes
b. No

26. When do you put the lettuce on the Sub?
a. When its in the box or basket
b. When its on the landing tray for less food waste

27. If the customer doesnt want lettuce on their sub, what do you do with the pickle?
a. Place it on the chips
b. Place it on top of the cheese
c. Wrap it in a paper liner and put it on the side

28. What is the correct amount of chips?
a. A handful
b. One level bowl using the salad bowl
c. One level bowl using the Full salad bowl
d. 10 chips exactly

29. What can you do to ensure quality chips?
a. Refill the chip bucket with one bag of chips at a time
b. Handle and fill the chips carefully
c. Smash the chips lightly because smaller pieces are easier to eat
d. Both A and B are correct

30. What do you need when boxing a TO-GO sub with a Fruit Cup?
a. A fork
b. A napkin
c. A bag
d. All of the above

31. What actions will you perform on this station to inspire customers?