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Worksheets

Master Round

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

Sanitize tomatoes for _______ in 50 ppm sanitizing solution.

a)

1 minute

b)

2 minutes

c)

3 minutes

d)

4 minutes

2.

Follow the correct cooking time of pineapple ring to achieve caramelized appearance and to avoid _____________.

a)

flavor contamination

b)

unpleasant flavor

c)

rancid flavor pineapple

d)

burning of pineapple

3.

Probable cause of dark and dry patty is due to __________.

a)

over-holding of patty

b)

excessive carbon deposits

c)

patty is semi-frozen or thawed

d)

overpressing of patty

4.

What is the standard number of mushroom slice for 1 order of 2 pieces burgersteak?

a)

2-3 slices

b)

6-10 slices

c)

5-7 slices

d)

3-7 slices

5.

Do not pile cooked shanghai rolls on top of one another so as _____________.

a)

to prevent oily or limp shanghai rolls.

b)

to prevent rolls from sticking together.

c)

to prevent sogginess.

d)

to prevent from thawing.

6.

General Appearance of Chickenjoy are the following, except:

a)

well-breaded

b)

skin is crispy

c)

golden yellowish to golden brown with off-white meat

d)

skin is intact with blisters

7.

Which of the following is the standard weight of thigh part chicken?

a)

105-155 grams

b)

115-166 grams

c)

120-163 grams

d)

114-162 grams

8.

Skim-off floating debris on oil after ___________ to prevent early oil deterioration.

a)

every 4 hours

b)

every 4 minutes

c)

every cycle

d)

every batch

9.

Maximum weight load of fry basket for split vat is _____________.

a)

680 grams

b)

500 grams

c)

480 grams

d)

580 grams

10.

Gold standard attribute (texture) of a bun is soft __________, and moist.

a)

fluffy

b)

smooth

c)

well-shaped

d)

spongy

11.

Shrimp cooked temperature after microwaving should be __________.

a)

165 F

b)

160 F

c)

175 F

d)

140 F

12.

General Appearance of Spaghetti Sauce is _________________________.

a)

firm but tender to bite

b)

moderately thick with ground beef and tender sausages

c)

red orange meat sauce and glossy

d)

red meat sauce and with at least 2 pieces sausage slice

13.

Scoop approximately _____________ of pork chicharon bits using gravy ladle.

a)

9-11 grams

b)

10-11 grams

c)

11 grams

d)

8-11 grams

14.

Hot choco in the dispenser is stirred after 45 minutes using small spatula to maintain _____________________ in terms of taste and texture.

a)

hot product served

b)

fresh product

c)

product consistency

d)

gold standard product

15.

Patties must be stonehard to prevent________________.

a)

overcooked and dry patties

b)

uneven color of patties

c)

undercooked/pale patties

d)

juicy patties