Which among the following is NOT a Gold Standard Attribute of the Cookies and Cream Sundae?

• a. Served cold, within 16-20°F

• b. Dry, crunchy, brownish black, broken biscuit pieces

• c. Rich and creamy with a light vanilla flavor and just right sweetness

• d. Bitter chocolate flavor with no rancid and off-taste

2. What is the secondary shelf-life of the chocolate coating?

• a. DO + 30 days (Room Temp. 80 to 90°F / 27 to 32°C)

• b. DO + 25 days (Room Temp. 80 to 90°F / 27 to 32°C)

• c. DO + 30 days (Room Temp. 75 to 80°F / 24 to 27°C)

• d. DO + 25 days (Room Temp. 75 to 80°F / 24 to 27°C)

3. This new product takes _______ to assemble

• a. 20 seconds

• b. 45 seconds

• c. 30 seconds

• d. 35 seconds

4. We use a _______________ to contain hot water during mixing of chocolate coating.

• a. 1/2 x 6 SS Pan

• b. 1/4 x 3 SS Pan

• c. 1/6 x 6 SS Pan

• d. 1/9 x 6 SS Pan

5. What do we do if the product is not feeding into the freezing cylinder?

• a. Contact service technician

• b. Make sure that the feed tube and orifice is clean

• c. Draw cups of ice cream until gold standard product comes out

• d. Run new mix

6. Make sure to regularly replace worn out scraper blades to prevent low overrun

• a. True

• b. False

7. We should shake the chocolate coating jug for 30 seconds before and after mixing it t horoughly, to ensure to dissolve hardened chocolate to achieve the standard appearance of chocolate coating.

• a. True

• b. False

8. We should portion one heaping scoop of chocolate coating

• a. True

• b. False

9. We no longer need to stir the chocolate coating to achieve the standard appearance of

chocolate coating.

• True

• False

10.

How many scoops of crushed Oreos should we put in?

• a. One heaping tablespoon, around the sundae

• b. Two levelled tablespoons, one scoop on each side of the sundae

• c. Two heaping teaspoons, one scoop on each side of the sundae

• d. You can add as many scoops of crushed Oreos as the customer likes