Gold Standard Program is a portfolio of projects and activities that sustain _________ through focused development and continuous improvement of end-to-end product standards

• Texture Superiority

• Taste Superiority

• Appearance Superiority

• Quality Superiority

Main objectives of Gold Standard include the following, EXCEPT:

• Establish food safety parameters

• Establish end-to-end quality guard rails

• High market acceptability of RR product offerings

• Sustain taste superiority

Benefits of Gold Standard

• Elevated customer satisfaction

• Assurance of end-to-end gold standard product quality

• Reduced product quality defects and waste

• All of the above

One of the top 5 rejections for TCRL include:

• Polio

• Touch the box

• Rough appearance of icing

• Extreme damage due to handling

One of the top 5 rejections for CDC include:

• Melted icing

• Bulging

• Thin icing

• Peeled off icing

Qualities affecting Gold Standard

• Taste

• Texture

• Apperance

• All of the above

Water condensates occur when there is a break in the cold chain.

• TRUE

• FALSE

Thin icing resulting to exposed basecake is acceptable

• TRUE

• FALSE

Standard width of TCRL:

• <7.8 cm

• 7.8 - 8.2 cm

• 8.3 - 8.5 cm

• >9.0 cm

Number of choco curls and sticks on TCRL:

• Full: 5, 5

  Half: 3, 2

• Full: 5, 6

  Half: 2, 1

• Full: 4, 5

  Half: 2, 2

• Full: 6, 6

  Half: 3, 3