
FRY EXAMS 11
Quiz
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Other
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Professional Development
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Practice Problem
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Medium
RAYMOND ZAPATA
Used 2+ times
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16 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Standard texture of Chickenjoy.
Skin is crispy
Meat is juicy
Well breaded skin is intact with blisters
Skin is intact with blisters and minimal chippings.
Skin is brown and juicy
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Thawed temperature of Longganisa (Before slitting)
35°F to 40°F
30°F to 34°F
25°F to 28°F
140°F to 145°F
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pre-heating time of Chicken joy warmer.
40 mins
20 mins
30 mins
10 mins
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Serving temperature of Longganisa
110°F
115°F
140°F
135°F
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Final cooked temperature of dark meat.
170°F
175°F
165°F
180°F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Final cooked temperature of white meat.
165°F
170°F
190°F
180°F
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Transfer partially thawed chickenjoy in chiller when the temperature reaches?
27°F to 32°F
20°F to 26°F
35°F to 40°F
41°F to 42°F
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