Knowledge Assessment - Peking-Style Chicken

True or False. Do not use and discard seasoned chicken chunks meat with discoloration, foul odor, slimy and with blood clots.

• True

• False

What is the portioning size of stir-fried chicken chunks coated with sauce?

• 115 +/- 5 grams

• 120 +/- 5 grams

• 125 +/- 5 grams

• 115 +/- 10 grams

What is the serving temperature of Peking-Style Chicken?

• At least 70'C

• At least 65'C

• At least 60'F

• At least 60'C

True or False. Do shake or separate chicken chunks before the assigned shake time to ensure the breading is intact.

• True

• False

True or False. Discard ginger/garlic if with discoloration or with sign of spoilage, off-odor and infestation.

• True

• False

What is the cooked temperature of Fried Chicken Chunks?

• At least 100'C

• At least 100'F

• At least 95'C

• At least 90'C

True or False. In preparing the spring onions, ensure to wash it thoroughly to completely remove any remaining dirt, roots or any foreign matter.

• True

• False

True or False. In preparing the Peking Sweet and Sour Sauce, the first step is to open the container.

• True

• False

What is the internal temperature of the meat (Peking-Style Chicken) after cooking?

• At least 65'C

• At least 70'C

• At least 75'C

• At least 70'F

How many pieces of cut spring onion in 1 order of Rice Bowl Meal of Peking-Style Chicken?

• 5 pieces

• 6 pieces

• 10 pieces

• 15 pieces