Pantry Assessment 2

Pantry Assessment 2

Professional Development

13 Qs

quiz-placeholder

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Pantry Assessment 2

Pantry Assessment 2

Assessment

Quiz

Other

Professional Development

Hard

Created by

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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