Chipotle Apprentice Study Guide – Volume 1

A series of fill-in-the-blank flashcards covering the core concepts, hospitality rules, throughput foundations, and food safety standards found in the Chipotle Apprentice Study Guide.

The first rule of the Food Safety Seven is __________, which requires not working while sick and reporting symptoms to a manager.

Work Healthy

The Food Safety Seven requires you to maintain __________ by cleaning and sanitizing equipment, utensils, and surfaces.

sanitary conditions

In the Five Foundations of Throughput, '__________' means you should continue building until the next station takes over.

Make It Till They Take It

The throughput foundation '__________' means listening to both guests and teammates.

Hear Out of Both Ears

The Four Cornerstones of Hospitality are Be & Look Your Best, Be Guest Obsessed, Surprise & Delight, and __________.

Make It Right

The acronym BLAST, used for hospitality, stands for Believe, Listen, Apologize, __________, and Thank.

Solve

Chipotle’s purpose is to __________ via food and values.

Cultivate a Better World

One of the Chipotle values states that 'The __________ Is the Moment of Truth'.

Line

Crew members keep the restaurant clean and organized by using __________ Checklists.

Crew Daily

The __________ station is responsible for starting orders, warming tortillas, and greeting guests.

Tortilla

The __________ station adds rice, beans, proteins, and toppings to finish entrees.

Salsa

The __________ station is responsible for cooking proteins, rice, beans, and fajitas while keeping the line stocked.

Grill

The __________ station prepares online and delivery orders accurately and on time.

Digital Make Line

The __________ station involves washing produce, making guacamole and salsas, and rotating food.

Prep

The __________ station verifies, packages, and hands off completed orders.

Expo

In food safety, the acronym FIFO stands for __________.

First In, First Out

While __________ removes dirt, __________ reduces germs after the cleaning process is done.

Cleaning; sanitizing

One must report illness symptoms immediately, specifically vomiting, diarrhea, jaundice, and __________.

fever with sore throat

Food safety guidelines state that __________ never replace the requirement for handwashing.

Gloves

One of the Crew Member Top 5 is to prepare and serve safe and delicious food by following __________.

recipe cards