GSC Spag '23

the following are the cause of soggy and soft noodles except:

• prolonged cooking time

• noodles are properly cooled

• noodles are not drained properly

• soaked noodles are left standing over noodle vat

the primary factor to consider before ending the cooking of spaghetti sauce is the cooking time

• true

• false

Answer explanation

the primary factor is the internal temperature of the sauce

______ is use to stir the Spaghetti sauce during cooking.

_____ is the tertiary shelf life of Spaghetti Sauce

• DO + 1 Day Chiller Temperature

• DO + 12 hours Chiller Temperature

• DO + 2 Days Chiller Temperature

• DO + 8 hours Chiller Temperature

True or False : During cooking of Spaghetti noodles, stir occasionally using long kitchen fork, approximately every 3minutes.

• True

• False

Answer explanation

Should be approximately every 2 minutes

Disposable gloves must be replaced on the following conditions:

• every time crew takes a break

• maximum of 2hours

• when the gloves get ripped or torn during use

• after handling raw foods and raw materials

secondary shelf life of grated cheese

• DO + 12 hours room temperature

• DO + 24 hours chiller temperature

• DO + 12 hours chiller temperature

• DO + 48 hours chiller temperature

Gold standard attribute of Spaghetti noodles under texture

• firm but not tender to the bite

• firm but slightly tender to bite

• firm but not soft and soggy

• firm but tender to the bite

final temperature of Spaghetti sauce after cooking

True or False : Microwaving procedure for Spaghetti sauce is strictly allowed for GY shifts only.

• True

• False

Answer explanation

microwaving procedure of spaghetti sauce can also be done during slack period with hour demand o below 10 orders