GSC SPAG NEW

IN COOKING THE SPAGHETTI NOODLES, REQUIRED AMOUNT OF IODIZED SALT FOR 3 PACKS PREPARATION IS_______?

• 4 TBSP

• 6 TBSP

• 5 TBSP

• 3 TBSP

WHAT CAUSE THE SPAGHETTI NOODLES IN HAVING ROUGH SURFACE?

• INSUFFICIENT STIRRING DURING COOKING

• OVER STIRRING

• INSUFFICIENT QUANTITY OF WATER USED IN COOKING

• REQUIRED WATER TEMPERATURE IS NOT MET

HOW MANY LITERS OF WATER DO WE USE FOR COOKING 500 GRAMS OF NOODLES?

• 3 LITERS

• 4 LITERS

• 5 LITERS

• 6 LITERS

THIS CAUSES TOUGH NOODLES:

• PROLONGED COOKING TIME

• SHORT COOKING TIME

• NOODLES ARE NOT DRAINED PROPERLY

• SOAKED NOODLES ARE LEFT STANDING OVER NOODLE VAT

WHAT IS THE COOKING TIME OF 250 GRAMS SPAGHETTI NOODLES?

• 11 MINUTES

• 12 MINUTES

• 10 MINUTES

• 20 MINUTES

___________ IS THE STANDARD THAWING TIME OF SPAGHETTI SAUCE?

• 24-28 HOURS

• 12-24 HOURS

• 24-48 HOURS

• 3 DAYS

THE COOKING TIME OF 3 BAGS SPAGHETTI SAUCE IS ______ MINUTES?

• 17

• 18

• 19

• 20

TO DRAIN EXCESS WATER THE SPAGHETTI NOODLES AFTER SOAKING, ALLOW EXCESS WATER TO DRAIN FOR APPROXIMATELY ________ OR UNTIL WATER DRIPPING HAS STOPPED

• 3-5 SECONDS

• 5-10 SECONDS

• 10-20 SECONDS

• 5-8 SECONDS

________ IS USE TO STIR SPAGHETTI SAUCE DURING COOKING.

_______ IS THE TERTIARY SHELFLIFE OF SPAGHETTI SAUCE.

• DO + 1 DAY CHILLER TEMPERATURE

• DO + 12 HOURS CHILLER TEMPERATURE

• DO + 2 DAYS CHILLER TEMPERATURE

• DO + 8 HOURS CHILLER TEMPERATURE