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Total questions: 75

Worksheet time: 25mins

Name
Class
Date
1.

What is the secondary shelf life of bihon?

a)

3 months

b)

1 month

c)

25 days

d)

None of the above

2.

Primary shelf life of calamansi?

a)

DD + 3 days

b)

DD + 1 week

c)

DD + 2 days

d)

DD + 4 days

3.

Secondary shelf life of shrimp?

a)

DO+7days

b)

DO+3days

c)

DO+4days

d)

None of the above

4.

What is the secondary shelf life of grated cheese?

a)

DO+12 days

b)

DO+24 hours

c)

DO+7 days

d)

None of the above

5.

What is the secondary shelf life of Mac noodles?

a)

DO + 7 days

b)

DO + 14 days

c)

DO + 3 days

d)

DO + 8 days

6.

What is the secondary shelf life of palabok sauce?

a)

DT + 4 days

b)

DO + 4 days

c)

DO + 7 days

d)

DT + 7 days

7.

What is the secondary shelf life of sauted mix?

a)

DO + 3 days

b)

DO + 2 days

c)

DT + 3 days

d)

DT + 2 days

8.

What is the secondary shelf life of Spag noodles?

a)

DT + 9 mos

b)

DO + 9 mos

c)

DP + 9 mos

d)

None of the above

9.

What is the secondary shelf life?

a)

DT + 2 days chiller

b)

DT + 3 days chiller

c)

DO + 1 day chiller

d)

Both a and c

10.

What is the secondary shelf life of pork strips?

a)

DT + 2 days

b)

DO + 2 days

c)

DT + 3 days

d)

Both b and c

11.

Thawing time of spag sauce

a)

12-24 hrs chiller

b)

24-48 hrs chiller

c)

24 hrs chiller

d)

None of the above

12.

Thawed temperature of all sauces

a)

35-40 f

b)

40-45 f

c)

45-50 f

d)

None of the above

13.

Final temp of spag sauce

a)

165 f

b)

170 f

c)

175 f

d)

180 f

14.

Drop noodles in _______ motion

a)

Straight

b)

Criss cross

c)

Slant

d)

Both a and c

15.

Stir spag noodles approximately ______

a)

1 min

b)

2 min

c)

3 min

d)

4 min

16.

Stir spag noodles using

a)

Volrath

b)

tong

c)

Basting spoon

d)

None of the above

17.

Prepare ice-cold water approximately __________ minutes

a)

5

b)

10

c)

15

d)

20

18.

Cooking time of spag noodles in 1 pack?

a)

10 min

b)

11 min

c)

12 min

d)

13 min

19.

The primary factor to consider before ending cooking is _______________

a)

Appearance

b)

Internal Temp

c)

The flame

d)

Both b and c

20.

Stir spag sauce using basting spoon, approximately ________ minutes

a)

1 min

b)

2 min

c)

3 min

d)

4 min

21.

Cooking time of spag sauce in 1;2;3;4 packs

a)

5;10;20;30 min

b)

6;12;17;25 min

c)

6;12;18;27 min

d)

6;12;16;25 min

22.

Rinsing time of spag noodles is

a)

1 min

b)

2.5 min

c)

3 min

d)

3.5 min

23.

Reach-in Freezer / Walk-in Freezer Temperature

a)

-10°F - 10°F

b)

35°F - 40°F

c)

-12 to -23 f

d)

2-4 c

24.

Required water in 1kg spag noodles?

a)

17 liters

b)

11 liters

c)

6 liters

d)

3 liters

25.

The following may result to soggy noodles except;

a)

Required water temperature is not met

b)

Prolonged cooking time

c)

Noodles are not cooled immediately

d)

Short cooking time

26.

What is the probable cause of tough noodles

a)

Held beyond recommended holding time

b)

Short cooking time

c)

Soaked noodles are left standing over noodle vat

d)

Insufficient quantity of water used in cookin

27.

The following may result to ;Mashy outside but undercooked noodle except

a)

Insufficient quantity of water used in cooking

b)

Required water temperature is not met; water is not continuously boiling

c)

Insufficient stirring during cooking

d)

Both a and b

28.

The following may result to scorching/burn particles of sauce;

a)

Overcooking

b)

Improper stirring during reheating

c)

Unevenly thawed sauce

d)

Prolonged cooking time

29.

Probable cause of sauce with too thick consistency

a)

Improper stirring during reheating

b)

Prolonged cooking time

c)

Held beyond recommended holding time

d)

Both b and c

30.

Final temp of palabok sauce

a)

170-180 f

b)

180-190 f

c)

175-185 f

d)

185-190 f

31.

Final temp of pepper beef

a)

170 f

b)

175 f

c)

180 f

d)

185 f

32.

Final temp of pepper gravy

a)

160 f

b)

165 f

c)

180 f

d)

185 f

33.

Final temp of corned beef

a)

160 f

b)

165 f

c)

170 f

d)

175

34.

Final temp of cjoy gravy

a)

205-206 f

b)

206-208 f

c)

208-210 f

d)

None of the above

35.

Cooking time of bihon in 1 pack

a)

2.5 min

b)

3 min

c)

3.5 min

d)

4 min

36.

Cooking time of 1 pack palabok sauce

a)

5 min

b)

6 min

c)

8 min

d)

8.5 min

37.

Final temp of pork strips

a)

140 f

b)

155 f

c)

165 f

d)

180 f

38.

Cooking time of 1 pack pork strips

a)

2.15 min

b)

2.30 min

c)

3.15 min

d)

3.30 min

39.

1 pack of pepper beef require ________ flame

a)

medium

b)

high

c)

very high

d)

Both and b

40.

Cooking time of 2 packs pepper beef

a)

4 min

b)

4:30 min

c)

5 min

d)

5:30 min

41.

Cooking time of 1 pack pepper gravy

a)

2:30 min

b)

3 min

c)

3:30 min

d)

4 min

42.

Boiling time of cooking rice?

a)

3- 5 min

b)

6-8 min

c)

8-10 min

d)

None of the above

43.

Extend boiling time by 1 – 2 minutes if the boiling time set is not enough to achieve the visual cue.

a)

TRUE

b)

FALSE

44.

Simmering time of rice?

a)

6 min

b)

7 min

c)

8 min

d)

9 min

45.

Stir rice for approximately ____________. This is done to avoid too much water evaporation.

a)

30 seconds to 1 minute

b)

1 minute only

c)

1 minute to 2 minutes

d)

2 minutes only

46.

Final temperature of cooked rice?

a)

160 f

b)

170 f

c)

180 f

d)

190 f

47.

Transfer cooked rice to rice warmer within 10 minutes

a)

TRUE

b)

FALSE

48.

Holding time of rice?

a)

30 minutes

b)

60 minutes

c)

120 minutes

d)

150 minutes

49.

Kilos of Cooked Rice: 1.2

Oil: 23 grams

Garlic Mix: ______________

a)

24 g

b)

23 g

c)

22 g

d)

21 g

50.

TNU used when portioning oil during back up of garlic rice?

a)

Gourmet laddle

b)

Gravy laddle

c)

1 Tbsp square tip

d)

None of the above

51.

TNU used when portioning garlic mix during back up of garlic rice?

a)

Gourmet laddle

b)

Gravy laddle

c)

1 tbsp square tip

d)

None of the above

52.

Prepare wrapped rice by batch by maximum of ______

a)

30 pcs

b)

20 pcs

c)

10 pcs

d)

None of the above

53.

Wrapped rice must not stay at room temperature for more than _______ to prevent drop in temperature.

a)

20 min

b)

15 min

c)

10 min

d)

5 min

54.

WEIGHT RANGE PER SCOOP

a)

145-175 g

b)

140-170 g

c)

145-170 g

d)

140-175 g

55.

Change filtered water as often as needed or if water has turned:

a)

Cloudy

b)

Turbid

c)

Oily

d)

Both a and b

56.

Maintain _________ level of filtered water in the food pan for dipping or rice spoodle and scooper

a)

1/2

b)

1/4

c)

3/4

d)

None of the aabove

57.

Secondary SL of tapa?

a)

DT + 3 days

b)

DP + 3 days

c)

DO + 3 days

d)

None of the above

58.

Flame setting when cooking tapa?

a)

1 ring

b)

2 ring

c)

3 ring

d)

none of the above

59.

Portion the required amount of water __________ in 1 pack tapa.

a)

1 gourmet ladle

b)

1 gravy ladle

c)

2 gravy ladles

d)

None of the above

60.

Cooking time of 1 pack tapa?

a)

4 min

b)

6 min

c)

10 min

d)

None of the above

61.

Final temperature of beef tapa?

a)

190 f

b)

180 f

c)

170 f

d)

160 f

62.

Corned beef:

Add correct amount of oil and heat for __________. Set timer.

a)

20 sec

b)

15 sec

c)

10 sec

d)

5 sec

63.

1 can of corned beef :

Oil:Onion

a)

3 tsp:3 gravy laddle

b)

2 tsp:2 gravy laddle

c)

1 tsp:1 gravy laddle

d)

None of the above

64.

2 cans of corned beef, cooking time of


onion:corned beef

a)

30 sec

b)

1 min

c)

2 min

d)

3 min

65.

Final temperature of corned beef?

a)

180 f

b)

170 f

c)

165 f

d)

145 f

66.

TNU used in portioning corned beef?

a)

3 oz spoodle

b)

2 oz spoodle

c)

Scooper #14

d)

Scooper #28

67.

1 pouch of mushroom gravy: _______ filtered water

a)

1 L

b)

1 ML

c)

1 G

d)

None of the above

68.

Cooking time of 2 pouches mushroom gravy

a)

5 minutes

b)

4 min and 3o sec

c)

3 minutes

d)

2 and 30 seconds

69.

Final temperature of Mushroom gravy?

a)

190 f

b)

180 f

c)

170 f

d)

160 f

70.

Mix the mushroom gravy powder into the water using a wire whisk to dissolve the powder thoroughly before the over high flame.

a)

TRUE

b)

FALSE

71.

Cook the mushroom gravy over medium flame

a)

TRUE

b)

FALSE

72.

Required volume of water in 1 pack cjoy gravy

a)

4 L

b)

4 ML

c)

4 G

d)

None of the above

73.

Cook cjoy gravy in medium flame

a)

TRUE

b)

FALSE

74.

Pour cjoy gravy powder gradually before water is briskly boiling.

a)

TRUE

b)

FALSE

75.

Cook cjoy gravy for 1 minute while stirring continuously.

a)

TRUE

b)

FALSE

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