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WorksheetsMaster Round
Total questions: 15
Worksheet time: 8mins
Sanitize tomatoes for _______ in 50 ppm sanitizing solution.
1 minute
2 minutes
3 minutes
4 minutes
Follow the correct cooking time of pineapple ring to achieve caramelized appearance and to avoid _____________.
flavor contamination
unpleasant flavor
rancid flavor pineapple
burning of pineapple
Probable cause of dark and dry patty is due to __________.
over-holding of patty
excessive carbon deposits
patty is semi-frozen or thawed
overpressing of patty
What is the standard number of mushroom slice for 1 order of 2 pieces burgersteak?
2-3 slices
6-10 slices
5-7 slices
3-7 slices
Do not pile cooked shanghai rolls on top of one another so as _____________.
to prevent oily or limp shanghai rolls.
to prevent rolls from sticking together.
to prevent sogginess.
to prevent from thawing.
General Appearance of Chickenjoy are the following, except:
well-breaded
skin is crispy
golden yellowish to golden brown with off-white meat
skin is intact with blisters
Which of the following is the standard weight of thigh part chicken?
105-155 grams
115-166 grams
120-163 grams
114-162 grams
Skim-off floating debris on oil after ___________ to prevent early oil deterioration.
every 4 hours
every 4 minutes
every cycle
every batch
Maximum weight load of fry basket for split vat is _____________.
680 grams
500 grams
480 grams
580 grams
Gold standard attribute (texture) of a bun is soft __________, and moist.
fluffy
smooth
well-shaped
spongy
Shrimp cooked temperature after microwaving should be __________.
165 F
160 F
175 F
140 F
General Appearance of Spaghetti Sauce is _________________________.
firm but tender to bite
moderately thick with ground beef and tender sausages
red orange meat sauce and glossy
red meat sauce and with at least 2 pieces sausage slice
Scoop approximately _____________ of pork chicharon bits using gravy ladle.
9-11 grams
10-11 grams
11 grams
8-11 grams
Hot choco in the dispenser is stirred after 45 minutes using small spatula to maintain _____________________ in terms of taste and texture.
hot product served
fresh product
product consistency
gold standard product
Patties must be stonehard to prevent________________.
overcooked and dry patties
uneven color of patties
undercooked/pale patties
juicy patties
