Pantry Assessment 2

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

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

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

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

1. When microwaving spag sauce, use a 3 oz spoodle to measure needed spag sauce.

• TRUE

• FALSE

Answer explanation

2 oz spoodle

2.  Microwave reheating guidelines stickers are placed in solo spaghetti packaging

• TRUE

• FALSE

Answer explanation

Family pan/familty pan packaging

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

4. Noodles that have been soaked in the noodle bath can be returned or reused if order is cancelled.

• TRUE

• FALSE

Answer explanation

Not allowed

5. Weight of noodles in half order of spaghetti is 143-145 grams

• TRUE

• FALSE

Answer explanation

144-146 grams

1.  For spag noodles, characteristic spaghetti noodles taste; absence of  ___________.