HARD LEVEL 02

What is the Standard ratio of Milk Mix?

What is the correct Blanching time of Egg noodles?

What is the standard cooked temperature of canton noodles

The standard cooking time of full batch/ 6 orders of Pork Chaofan in IW is_____________?

Steamed rice topped with brown to dark brown cooked beef cubes with dark brown sauce, garnished with carrots and chopped spring onion.+600

What of excess wet battermix will lead to crispy skin with hard crunch texture of CSFC.

RDS should be _________________and in good working condition before steaming products to ensure GSA of products will be achieved.

ENSURE RDS gauge reading of __________________ before starting the timer to avoid raw & gritty rice.

Secondary Shelf Life of Egg Rice Premix________________

Secondary shelf life of opened pack of thawed egg noodle_________