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WorksheetsPANTRY
Total questions: 50
Worksheet time: 17mins
cooking time of 1 pack spag sauce
5 min
6 min
12 min
17 min
thawed temp of spag sauce
35-45 f
30-40 f
35-40 f
40-55 f
Sauce: the primary factor to consider before ending cooking is the__________
Flame
Cooking time
Internal temperature
none of the above
stir spag noodles occasionally using__________
bastig spoon
volrath
tong
both a and b
stir spag noodles occasionally using long fork. approximately_________
every minute
every 2 minutes
every 3 minutes
every 4 minutes
cooking time for 1kg spag noodles
9 min
10 min
11 min
12 min
When handling noodles, always use _______
Safety gloves
Disposable gloves
rubber gloves
both a and b
rinsing time of spag noodles is
3.5 min
2 min
1.5 min
2.5 min
Equipment: Setting temp of noodle vat
200-210
205 - 210
205 f
200 f
use ______ basket when portioning spag noodles
off white
cream white
white
beige
Replenish the water in the noodle vat when the water level goes down by ________ from the overflow hole.
1 m
1 cm
1.5 cm
1.5 m
soaking time of spag noodles
5 sec
10 sec
5-10 sec
12 sec
standard weight of spag noodles with basket
200-214 g
210-214 g
205-214 g
210-215 g
Scoop spag sauce using ________
3 oz spoodle
2 oz spoodle
Gravy laddle
2 1/2 spoodle
Spaghetti: Sausages must be
2-3 slices
atleast 2 slices
2 slices
3-5 slices
Final weight of spagHetti
250-330 g
230-250 g
233-250 g
230-255 g
Use _______ when portioning grated cheese
1 tbsp square tip
1/2 tbsp sqaure tip
Soup spoon
both a and c
Water temp in noodle vat is
atleast 205 f
200 f
atleast 190 f
195 f
When portioning half spag noodles use ____________
1 oz spoodle
1.5 oz spoodle
2 oz spoodle
2.5 oz spoodle
Standard weight of half spag noodles is _______
145-148 g
144-146 g
143-145 g
142-144 g
Holding time of calamansi.
1 hour
2 hours
3 hours
4 hours
Secondary shelf life of grated cheese.
DO+ 24 hours
DO+ 2 days
DO+ 1 week
DO+ 1 month
Holding time of tinapa is:
1 hour
6 hrs
12 hrs
24 hrs
Secondary shelf life of macaroni noodles.
DO+ 5 days
DO+ 7 days
DO+ 14 days
DO+ 1 month
Secondary shelf life of mashed potato powder.
DO+ 1 day
DO+1 week
DO+ 1 month
DO+ 5 days
Tertiary shelf life of spag sauce.
DO+ 1 day
DO+ 2 days
DO+3 days
DO+ 4 days
Cooking flame for spaghetti sauce.
low flame
medium flame
high flame
any of the above
Spag sauce is stirred every __________.
1 minute
2 minutes
3 minutes
4 minutes
Final cooking temperature of spaghetti sauce.
160F
190F
180F
170F
Cooking flame for spaghetti noodles.
low
medium
high
none of the above
Cooking flame for bihon noodles.
low
medium
high
none of the above
Rinsing of bihon noodles under running filtered water is approximately ____
1 minute
2 mins
3 mins
4 mins
Final cooking temperature of Shrimp.
atleast 165F
atleast 130F
atleast 140F
atleast 160F
Serving temperature of soup base
atleast 140F
atleast 150F
atleast 160F
atleast 165F
Weight of macaroni in assembling macaroni soup is?
62+/2g
32+/2g
42+/2g
52+/2g
Weight of spaghetti noodles for Half Spag with basket
130-134g
144-146g
110-114g
60-64g
TNU used in portioning soup base for macaroni soup.
3 oz ladle
2 oz ladle
soup spoon
4 oz ladle
Secondary shelf life of frozen shrimp.
DO+ 3 days
DO+ 5 days
DO+ 1 day
DO+ 7 days
Cooking flame for marinated pork strips.
low flame
medium
high
any of the above
Final cooking temperature of soup base.
atleast 160F
atleast 140F
atleast 190F
atleast 180F
Holding time of mashed potato.
1 hour
2 hours
3 hours
4 hours
Holding time of palabok sauce.
4 hours
3 hours
1 hour
2 hours
Below are causes of soggy noodles except:
over stirring
required water temperature is not met
prolonged cooking time
noodles are not cooled immediately
what is the best cause of tough noodles.
overheld
improper dropping of noodles
short cooking time
incorrect stacking
What is the best cause for gritty grated cheese.?
store in freezer
incorrect stacking
overheld
all of the above
Draining time of corn.
30 secs
40 secs
45 secs
50 secs
Ice cold water is composed of ____ice :____water.
4 : 5
3 : 6
2: 6
2 : 7
Final cooking temperature of palabok sauce is:
170F
165-170F
180-190F
175-205F
Holding time of chicharon is:
6 hrs
8 hrs
12 hrs
24 hrs
Final weight of assembled palabok.
233-250g
235-255g
250-330g
233-333
