MAY MTM
Professional Development
•16 Qs
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MAY MTM
Quiz
•
Business
•
Professional Development
•
Easy
Arjhay JbPgsm
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16 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
WHAT IS THE HOLDING TIME OF SPAG SAUCE OVER BAINE MARIE?
2HRS
3HRS
4HRS
5HRS
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
HOLDING TIME OF PJ
4HRS
5HRS
6HRS
7HRS
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
HOLDING TIME OF 1 OZ CUP GRAVY.
5MINS
10MINS
15MINS
20MINS
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
HOLDING TIME OF PORTIONED FRIES
25MINS
20MINS
15MINS
10MINS
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
SELECT ATTRIBUTE OF A CHICKENJOY UNDER TEXTURE
WELL BREADED
SKIN IS INTACT,WITH BLISTERS
MEAT IS JUICY AND TENDER
GOLDEN YELLOWISH BROWN
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
PRIMARY SHELF-LIFE OF CHICKENJOY
DT + 60DAYS
DT + 55DAYS
DT + 45DAYS
DT + 30DAYS
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
SETTING TEMP OF DIGITAL BAINE MARIE
200 F
205 F
210 F
215 F
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