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BACK TO BASIC KITCHEN

Total questions: 21

Worksheet time: 7mins

Name
Class
Date
1.

Frymaster’s setting temperature in cooking Longganisa

a)

330C

b)

350F

c)

330F

d)

350C

2.

What is the temperature of Beef Tapa at the end of cooking time

a)

190F

b)

180F

c)

170F

3.

The standard serving portion of Corned Beef per serving is

a)

60 GMS

b)

65GMS

c)

70 GMS

d)

75 GMS

4.

The serving temperature of Pancakes is

a)

130F

b)

120F

c)

140F

d)

110F

5.

internal temperature of Fried Egg

a)

130F

b)

120F

c)

140F

d)

110F

6.

What should be the temperature of the Chicken during breading?

a)

35—40 °C

b)

40—50 °F

c)

35—40 °F

d)

40—45 °C

7.

What is the stacking height of Chickenjoy including empty crateS?

a)

5CRATES

b)

6CRATES

c)

7CRATES

d)

4CRATES

8.

What is the secondary shelf life of Chickenjoy?

a)

Date Transferred + 1 day

b)

Date Transferred + 2 days

c)

Date Transferred + 3 days

d)

Date Transferred + 4 days

9.

What is the internal temperature of leg and thigh parts?

a)

At least 160 °F

b)

At least 170 °F

c)

At least 180 °F

d)

At least 190 °F

10.

Pre-heat the dumping table/Chickenjoy warmer

a)

10 MINUTES

b)

30 MINUTES

c)

45 MINUTES

d)

20 MINUTES

11.

Set the thermostat setting of the chickenjoy gravy dispenser to?

a)

62F

b)

63F

c)

64F

d)

65F

12.

Final temperature of chickenjoy gravy at the end of cooking time

a)

206-208F

b)

205-208F

c)

206-209F

13.

What is the holding time of gravy in the gravy dispenser

a)

1HOURS

b)

2HOURS

c)

3HOURS

d)

4HOURS

14.

Underthawed spaghetti sauce will result in the following except for:

a)

Breaking of meat solids

b)

Longer heating time

c)

Dark color

d)

Scorching and burnt particles

15.

Overholding of Spaghetti Sauce over Baine Marie will result in the following, except for:

a)

Dark color

b)

Overcooked/ smoked/ too spicy/ too strong flavor

c)

Scorching and burnt particles

d)

Thick consistency

16.

will result in noodles which are mashy outside but undercooked inside

a)

LESS WATER

b)

MORE WATER

c)

EXACT AMOUNT OF WATER

17.

We use a __________ to remove food debris and stains from the soiled wares before placing in the dishwashing machine.

a)

GREEN SCRUBBING PAD

b)

WHITE SCRUBBING PAD

c)

SPATULA

d)

GLOVES

18.

Pre-heating time of Dishwashing machine is approximately

a)

30-45 MINUTES

b)

15-20 MINUTES

c)

10 MINUTES

d)

30 MINUTES

19.

What is the serving temperature of brewed coffee?

a)

180-190F

b)

170-180F

c)

170-190F

d)

180F

20.

What is the concentration of the APS solution for tomatoes and lettuce?

a)

100PPM

b)

50PPM

c)

75PPM

d)

25PPM

21.

PILOT LIGHT SHOULD BE __________ PRIOR TO LAYING OF PATTIES

a)

TURNED OFF

b)

TURNED ON