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WorksheetsSpag comprehensive exam
Total questions: 15
Worksheet time: 8mins
Stir the noodles occasionally up to the
bottom using the long kitchen fork.
a. True
b. False
Cooking time starts immediately after
dropping the last noodle the last noodle
strand.
a. True
b. False
Do not over stir to prevent damage on the
surface of the noodle strand.
a. True
b. False
What is the secondary shelf life of spag sauce?
a. DT + 2 days, chiller
b. DT + 2 day, RT
c. DT + 3 days , chiller
d. DT + 3 days , RT
Ensure water in sauce vat is not touching in the buttom of the pan?
a. True
b. False
What is the serving portion of spaghetti noodles?
a. 110 - 114 grams
b. 134 - 140 grams
c. 112 - 114 grams
d. 130 - 134 grams
Underthawed spaghetti sauce will result in the following except for;
a. Longer heating time
b. Breaking of meats solids
c. Pale color
d. Scorching and Burnt
What is the final temperature of spaghetti sauce at the end of the cooking time?
a. At least 180 F
B. At least 170 F
c. At least 175 F
d. At least 190 F
Always drop noodles in a ____________ motion .
a. To and fro
b. Toss and turn
c. criss - cross
d. religiously
Over stirring of spag noodles will cause?
a. Noodles with rough surface
b. Tough noodles
c. Noodle strands sticking together
d. Short noodle strands
Water temperature of sauce vat ?
a. 200 F
b. 205 F
c. 190 F
d. 190 /+ 10 F
Thawed temperature of spag sauce is ?
a. 40 - 45 F
b. 40 - 45 C
c. 35 - 40 F
d. 35 - 40 C
Cooking time of 3packs spag sauce is?
a. 15 minutes
b. 17 minutes
c. 18 minutes
d. 25 minutes
Scoop spag sauce using ___________ and spread evenly over noodles. should have atleast 2 sausage slices.
a. 2 oz spoodle
b. gourmet laddle
c. gravy laddle
d. 3 oz spoodle
Replenish the water in the noodle vat when the water lvel goes down by _____ from the overflow hole.
a. 1 inch
b. 1 cm
c. 1 mm
d. 2 inches
