Dairy Queen Service Study Guide

Fill-in-the-blank practice flashcards covering treat recipes, cup sizes, portion control, customer service, sanitation procedures, cooking temperatures, oven codes, and beverage build standards.

The ingredients in a Choco Brownie Extreme are Brownie Pieces, Coco Fudge, and __________.

Choco Chucks

The Royal New York Cheesecake Blizzard features Cheesecake Pieces, a Graham Base, and a core of __________.

Strawberry

In both an Oreo Brownie Cupfection and a Heath Caramel Cupfection, the brownie is __________.

Cut in half

A Banana Split Treat is made with Banana, Strawberry, Chocolate, Pineapple, and __________.

Whipped Cream

The size of a Kids Beverage cup is __________.

$$12\,\text{oz}$$

The size of a Large Beverage cup is __________.

$$32\,\text{oz}$$

The cup size for a Large Shake, Slush, or Moolatte is __________.

$$24\,\text{oz}$$

The portion size for a Small Cone is __________.

$$5\,\text{oz}$$

The cup size for a Mini Blizzard is __________.

$$6\,\text{oz}$$

The cup size for a Large Blizzard is __________.

$$21\,\text{oz}$$

The Dairy Queen rule for substitutions is Topping for Topping and __________.

Sauce for Sauce

For sundae portion control, a Kids sundae receives $1$ ball, $3.5\,\text{oz}$, and __________ topping portion.

$$\frac{1}{2}$$

For sundae portion control, a Large sundae receives __________ balls of soft serve.

$$3$$

To begin a transaction, the cashier should greet the customer with: "It's a wonderful day at Dairy Queen, __________?"

Are you using your Mobile Rewards Today

The difference between a shake and a malt is that a malt contains Topping, Milk, and __________.

Malt Powder

During proper handwashing, hands should be rubbed together between fingernails and fingers for __________.

$$20\,\text{seconds}$$

The final step of proper handwashing is to use a paper towel to __________.

turn off water

Sanitizer buckets must be changed every __________.

$$2\,\text{Hours}$$

When obtaining a sanitizer bucket, use the RED hose located at the __________ sink.

3-Compartment

When filling a sanitizer bucket, you must use __________ sanitizer.

COLD

The required cook temperature for Hot Dogs is __________.

$$150$$

The required cook temperature for Chili is __________.

$$165$$

The booster oven code for chili cheese dogs is __________.

44Q

The booster oven code for chili and plain hot dogs is __________.

22Q

The booster oven code for pretzel sticks is __________.

77Q

The cook time for $1\text{ to }2$ hot dogs in the booster oven is __________.

$$1\,\text{minute}$$

The cook time for $2\text{ to }3$ hot dogs in the booster oven is __________.

$$1:30\,\text{minutes}$$

When making a Small Smoothie, pour the smoothie flavor to line #__________ and yogurt to line #__________.

$$4\text{ and } 6$$

When making a Medium Smoothie, pour the smoothie flavor to line #__________ and yogurt to line #__________.

$$5\text{ and } 8$$

When making a Large Smoothie, pour the smoothie flavor to line #__________ and yogurt to line #__________.

$$6\text{ and } 10$$

To make a Large Orange Julius, pour orange flavor to line #__________.

$$2$$

To make a Large Strawberry Julius, pour strawberry flavor to line #__________.

$$4$$

When making a Large Orange Julius or Large Strawberry Julius, fill water to line #__________ and add four scoops of flavor enhancer.

$$8$$