RBU SL Knowledge Assessment | Halo-Halo

How to check temperature of chilled products?

• Puncture in the middle of packaging

• insert the thermometer between two (2) packs of 2 different products

• insert the thermometer between two (2) packs of the same product

• Puncture in any part of the packaging

Chilled items can only be held at room temperature for a minimum of 30 minutes.

• True

• False

Which of the following statements is NOT true

• Reject items that do not conform to standards upon delivery.

• Follow FIFO scheme at all times.

• Ensure 2.5-inches distance between each product and from the walls of the RIC

• Place new stocks at the bottom or at the back.

What item/s should be stored in a Chiller?

• Red mongo and Yellow Beans

• Ube and Leche Flan

• Gulaman and Red Sago

• All of the above

Leche Flan and Ice Cream should be stored in a Freezer

• True

• False

Distance between each product and from the walls of the RIC

• 1 inch

• 1.75 inches

• 2 inches

• 2.5 inches

In preparing back-up ingredients, Leche flan should be divided into cubes using __________?

• any slicer

• any kitchen knife

• Leche Flan Slicer

• Leche Flan scissors

How to avoid serving panamis products with watery shaved ice?

• Load the hopper with watery ice , dispense 1 cobbler of ice and dispose

• Idle Sakari for 10 minutes and dispense 3 cobbler of ice and dispose

• Always use the 4th cobbler of dispensed ice for assembly

• Drain excess water from ice bag before loading the hopper with ice.

To ahieve GS Halo-halo, ensure that inner portion of ube Ice cream should be hallow?

• True

• False

for continuous use, washing and sanitizing of T&Us should be done every _____?

• hour

• 2 - 3 hours

• 3.5 hours

• 4 hours