JOLLIBEE SPAGHETTI

FINAL COOKED TEMPERATURE OF SPAGHETTI SAUCE IS...

• AT LEAST 180 F

• AT LEAST 170 F

• AT LEAST 175 F

• AT LEAST 170 C

HOLDING TIME OF SPAGHETTI SAUCE IS..

• 2 HOURS

• 1 HOUR

• 3 HOURS

• 4 HOURS

PRIMARY SHELF LIFE OF SPAGHETTI SAUCE IS...

• DP + 3 MONTHS

• DP + 2 MONTHS

• DP + 4 MONTHS

• DP + 45 DAYS

RINSING TIME FOR SPAGHETTI NOODLES IS...

• 2 MINUTES

• 20 SECONDS

• 2.5 MINUTES

• NONE OF THE ABOVE

MAXIMUM NUMBER OF PACKS TO BE COOK FOR SPAGHETTI SAUCE...

• 3 PACKS

• 2 PACKS

• 4 PACKS

• NONE OF THE ABOVE

HOLDING TIME FOR SPAGHETTI TAKE HOME..

• 15 MINUTES

• 10 MINUTES

• 20 MINUTES

• NONE OF THE ABOVE

MINIMUM NUMBER OF KILO THAT CAN BE COOK FOR SPAG NOODLES...

• 0.50 KG

• 0.25 KG

• 1 KG

THAWING TEMPERATURE FOR SPAGHETTI SAUCE IS...

• 35 - 40 F

• 35 - 40 C

SECONDARY SHELF-LIFE FOR SPAGHETTI SAUCE IS...

• DT + 1 DAY

• DT + 2 DAYS

• DT + 3 DAYS

• DO + 1 DAY

COOKING FOR SPAGHETTI NOODLES...

• DEPENDS ON THE NUMBER OF KILO TO BE COOK

• 12 MINUTES

• 11 MINUTES

• NONE OF THE ABOVE