Level Up

PP1: Serving temperature of Jolly Hotdog

• 130F

• 120F

• 120C

• 140F

FS1: Availability of _______ water.

• portable

• potable

• hot

• sanitized

PP2: Maximum of ____ chicken can be spicy at the same time

• 4 pieces

• 6 pieces

• 3 pieces

• 5 pieces

S1: Reasons of refunding. AP means?

• Accidentally Punched
• Automatically Punch

• Anti Punch

• Absent Punches

PP3: Final cooked temperature of macaroni noodles is _____.

• None
• 83F

• 90F

• 92F

FS2: WARDS for handwashing:

W is to wash hands, D is to _____.

• Disinfect hands

• Dry hands with single use towel/ electric hand dryer

• Dry hands with green towel

• Dry hands with apron

PP4: Approximated grams of 1oz chicken gravy

• 30kgs

• 60gms

• 30gms

• 8kgs

FS3: Is a process where a food product becomes unsuitable to ingest by the consumer

• Food Spoilage

• Food Safety

• Food Cost

• Food Preparation

PP5: Set temperature of sauce vat (analog/digital)

• 190F

• 200F

• 210F

• 205F

FS5: _____ is a systematic approach to the identification, evaluation, and control of food safety hazards.

• HACCP

• Food Safety

• Food Defense

• Food Guard