WorksheetsPantry Holding Time
Total questions: 15
Worksheet time: 5mins
Name
Class
Date
1.
holding time of palabok sauce
a)
60 min
b)
160 min
c)
120 min
d)
80 min
2.
holding time of bihon
a)
110 min
b)
160 min
c)
120 min
d)
60 min
3.
holding time of chicharon
a)
12 hr
b)
8 hr
c)
4 hr
d)
2 hr
4.
holding time of tinapa
a)
12 hr
b)
8 hr
c)
4 hr
d)
2 hr
5.
holfing time of mar pork
a)
12 hr
b)
8 hr
c)
4 hr
d)
2 hr
6.
holding time if shrimp
a)
1 hr
b)
60 min
c)
120 min
d)
2 hr
7.
holding time of egg sliced
a)
12 hr @ RT
b)
8 hr @ RT
c)
4 hr @ chiller
d)
2 hr @ chiller
8.
holding time of spag sauce
a)
120 min
b)
60 min
c)
30 min
d)
1 hr
9.
holding time of grated cheese
a)
6 hr
b)
12 hr
c)
2 hr
d)
4 hr
10.
holding time of soup base and mac noodles
a)
2 and 2 hr
b)
2 and 4 hr
c)
2 and 3 hr
d)
3 and 2 hr
11.
holfing time of buttered corn
a)
2 hr
b)
3 hr
c)
4 hr
d)
5 hr
12.
holding time of spag noodles
a)
1 hr
b)
2 hr
c)
3 hr
d)
4 hr
13.
holding time of mashed potato
a)
1 hr
b)
2 hr
c)
3 hr
d)
4 hr
14.
holding time of calamansi
a)
1 hr
b)
2 hr
c)
3 hr
d)
4 hr
15.
holding time of spag sauce
a)
1 hr
b)
2 hr
c)
3 hr
d)
4 hr
100 %
