What is the final cooking temperature of creamy macaroni soup base?

We prepare ice cold water ____ minutes before the end of the cooking time.

Creamy soup base is held over the bainemarie for ___ hours.

What is the warm-up time of bainemarie?

____ tool is used to open the packs of ingredients.

Storage of macaroni noodle is at room temperature or ___.

1 recipe of creamy soup base needs ____ ml of water

Occassionally stir the macaroni noodle using _______.

Baine marie sauce bath temperature is at ________.

Water should start boiling again____ minutes after dropping the noodles.

Cool down the cooked noodle in running water for a maximum of ______ minutes.

Portion the number of spice mix used using __________.

Set the timer at _____ minutes for every ½ recipe.

Occassionaly stir the soup base during cooking to prevent ________.

Portion macaroni noodles until it reaches the 1st groove of the bowl. It is approximately ____________.

Less water leads to mashy noodle on the outside but undercooked on the inside.

Critical point to prevent undercooked noodle is to ensure that water is briskly boiling before you drop them

Stockpot 20 cm is used to cook and hold the soup base.

Macaroni soup is assemble to order. There is no holding time in the warmer.