Chicken Fillet

For Dine In/ Freshly Assembled, What is the Serving temp. of Chicken Fillet & Pepper Cream Sauce/ Tomato 'n Cheese with Mozza Cheese?

• atleast 130F

• atleast 140F

• atleast 180F

What is the SSL of Pepper Cream Sauce?

• DT + 12 days Chiller Temp.

• DO + 5 days Chiller Temp.

• DT + 2 days Chiller Temp.

Answer explanation

DT + 12 days Chiller Temp. SSL for Mozza Cheese

DO + 5 days Chiller Temp. SSL for Tomato 'n Cheese Sauce

Chicken Fillet is applicable in all transactions

• True
• False

In cooking the Pepper Cream Sauce & Tomato 'n Cheese Sauce, What is the flame setting of Burner and power setting of Induction cooker?

• Burner - High Heat, 3 rings fully opened

  Induction - 50

• Burner - High Heat, 3 rings fully opened

  Induction - 100

• Burner - Medium Heat, 2 rings fully opened

  Induction - 50

• Burner - Medium Heat, 2 rings fully opened

  Induction - 100

Final Cooked Temp. of Pepper Cream Sauce & Tomato 'n Cheese Sauce

• atleast 140F

• atleast 160F

• atleast 170F

• atleast 180F

TNU use to portion Pepper Cream Sauce & how many scoop per serving

• 1 leveled scoop using Soup Spoon

• 1 slightly heaping scoop using gravy ladle

• 1 leveled scoop using gravy ladle

• 1 slightly heaping scoop using gourmet ladle

Holding time of Pepper Cream & Tomato 'n Cheese Sauce in Baine Marie/Dry well

• 1 hour

• 2 hours

• 3 hours

• 6 hours

Cooking time of 1/2 pack (1 kg) Tomato 'n Cheese Sauce

• 30 secs

• 1 min

• 2 mins

• 3 mins

Tnu use to portion Mozza Cheese and how many scoop per serving?

• 1 leveled scoop using tablespoon

• 2 leveled scoops using tablespoon

• 1 leveled scoop using teaspoon

• 2 leveled scoops using teaspoon

Make sure to occasionally stir during cooking to

prevent uneven cooking and scorching on the

bottom of the pan.

• True
• False

Answer explanation

Constantly stir