GSC 4.3 TEST 2

Which of the following is not the probable cause of scorching/burn particles of spaghetti sauce?

• Overcooking

• Unevenly thawed sauce

• Held beyond recommended holding time

• None of the above

Which of the following is the probable cause of too dark spaghetti sauce

• Unevenly thawed sauce

• Held beyond recommended holding time

• Prolong cooking time

Which of the following is not the probable cause of soggy noodles

• Short cooking time

• Prolong cooking time

• Noodles are not cooled immediately

Transfer the required number of spaghetti sauce from WIF to WIC, thawing time is _________

In cooking spaghetti noodles,drop noodles in _________ motion

Final cooked temperature of spaghetti sauce is

• at least 180 F

• at least 170 C

• at least 180 C

• at least 170 F

Cooking time for 2 kg spaghetti noodles is

• 6 mins

• 11 mins

• 12 mins

• 15 mins

Which of the following is the probable cause of noodles with rough surface

• noodles are not immediately cooled

• noodles are not drained properly

• over stirring

• Less water during cooking

Which of the following is not the probable cause for mashy outside but undercooked noodles

• insufficient quantity of water used in cooking

• over stirring

• required water temperature is not met

• water is not continuously boiling

Replenish the water in the noodles vat when the water level goes down by 1 cm from the _________