Pantry Assessment 2

Quiz
•
Other
•
Professional Development
•
Hard
ryan isip
Used 2+ times
FREE Resource
13 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2. What is the primary shelf-life of grated cheese?
a. DP+4 mos, chiller
b. DP+3 mos; chiller
c. DP+2 mos; Chiller
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3. Why do we not allow soaked noodles to stay above the noodle vat for more than 30 secs?
a. to prevent bloating of noodles
b. to prevent sogginess of noodles
c. to prevent overcooked noodles
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
4. For half spaghetti order, what utensil is used in portioning spaghetti sauce?
a. 1.5 oz spoodle
b. 2 oz spoodle
c. 3 oz spoodle
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
5. Spag noodles that are mushy outside but are undercooked inside is caused by
a. Insufficient quantity of water used in cooking
b. noodles are over-stirred during cooking
c. flame is on low althrough out the cooking process
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1. When microwaving spag sauce, use a 3 oz spoodle to measure needed spag sauce.
TRUE
FALSE
Answer explanation
2 oz spoodle
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2. Microwave reheating guidelines stickers are placed in solo spaghetti packaging
TRUE
FALSE
Answer explanation
Family pan/familty pan packaging
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3. Replenish the water in the noodle vat when the water level goes down 2 cm form the overflow hole
TRUE
FALSE
Answer explanation
1cm
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