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Pantry/Back up

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

What is a tool used to portion chicharon for palabok?

a)

Gravy Ladle

b)

Basting Spoon

c)

13.5” Spatula

d)

Soup Spoon

2.

What is the set temperature of noodle vat?

a)

200-210°C

b)

195-200°F

c)

200+/-10°F

d)

203°F

3.

Pre-heat the noodle vat/ sauce vat for?

a)

30 minutes

b)

35-45 minutes.

c)

45 minutes

d)

20 minutes

4.

What is the setting temperature of noodle vat in with a DIGITAL display?

a)

200°F

b)

205°F

c)

190°F

d)

300°F

5.

Cooking time of 4 bags spag sauce is?

a)

10 minutes

b)

12 minutes

c)

17 minutes

d)

25 minutes

6.

/Thawed temperature of spag sauce is

a)

30-40°F

b)

35-40°C

c)

2-3°F

d)

35-40°F

7.

Soak the spag noodles for _____seconds.

a)

2-3

b)

5

c)

5-10

d)

3-5

8.

Holding time of marinated pork strips over the baine marie is ______hours.

a)

3

b)

4

c)

1

d)

2

9.

Holing time of sliced egg on the station is____ hours.

a)

3

b)

8

c)

6

d)

4

10.

Total microwaving time of 1/4 pack tinapa is ______.

a)

48 seonds

b)

66 seconds

c)

100 seconds

d)

60 seconds

11.

Secondary shelf life of chicharon inside RIC is.

a)

DO+24 hours

b)

DT+3 days

c)

DO+ 2 days

d)

DO+3 days

12.

It is the tool used to break the lumps of palabok sauce during reheating.

a)

spatula

b)

wire beater

c)

basting spoon

d)

wire whisk

13.

When we back up 2 recipe of soupbase, we mix ______ml of water.

a)

1625

b)

2682

c)

3250

d)

812.5

14.

1 serving of macaroni soup is equivalent to_____?

a)

160+/-5 grams

b)

180grams

c)

150+/-10grams

d)

130grams

15.

For 1 serving of creamy macaroni soup,the mac noodles is approximately?

a)

42+/-2 grams

b)

40 +/- 2 grams

c)

35-40grmas

d)

40 grams

16.

Holding time of macaroni soup on food warmer is?

a)

10 minutes

b)

15 minutes

c)

5 minutes

d)

None of the above

17.

We set timer to ______minutes when cooking of 1/2 recipe of soupbase.

a)

3

b)

2.5

c)

4

d)

5

18.

2 recipes of mac noodles is equivalent to ______grams.

a)

480

b)

360

c)

540

d)

250

19.

For 3 kilos of spag noodles, we put ______tsp of salt.

a)

1

b)

2

c)

4

d)

6

20.

When preparing ice - cold water for spag noodles, we fill the taylor pail with ice up to 2 liter line and add water approximately _____liters of water.

a)

3

b)

7

c)

9.

d)

6

21.

Rinsing procedure of noodles, we _____ & _____ noodles with clean and sanitized hands under running water.

a)

Back.,forth

b)

To, fro

c)

Toss, turn

d)

Up, down

22.

When microwaving of spag sauce, how many scoop for 4 serving?

a)

4

b)

6

c)

8

d)

10

23.

What is the cooking flame when reheating spag sauce?

a)

High

b)

Low

c)

Medium

d)

Average

24.

Gold standard flavor of spag sauce is

a)

Moderately thick, with ground beef and tender sausage slices

b)

Red orange meat sauce, glossy, atleast 2 slices of sausage slices

c)

Right blend of sweet sour meaty tomato taste and spices

d)

All of the above

25.

Cooking flame when cooking of spag noodles is?

a)

Low

b)

High

c)

Medium

d)

Average