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Worksheets

MLT

Total questions: 20

Worksheet time: 7mins

Name
Class
Date
1.

How long is the aging time of the softserve mix?

a)

2 hours

b)

10 mins to 1 hour

c)

30 mins to 1 hour

d)

20 mins to 1 hour

2.

What is the sensitivity of split vat fryer (French Fries)?

a)

1

b)

2

c)

3

d)

4

3.

What is the draining time of cooked chicken?

a)

10 secs

b)

20 secs

c)

30 secs

d)

15 secs

4.

What is the bun compression setting of the Vertical Bun Toaster?

a)

2 (heel) : 5 (crown)

b)

3 (heel) : 4 (crown)

c)

4 (heel) : 3 (crown)

d)

5 (heel) : 2 (crown)

5.

What is the serving portion of spaghetti noodles?

a)

212-214 grams

b)

210-214 grams

c)

214-218 grams

d)

180-210 grams

6.

What is the frequency of filtering oil for 24 hours store?

a)

2x a day

b)

4x a day

c)

3x a day

d)

Once a day

7.

When to press bloated patties?

a)

30 to 40 secs before end of cooking time

b)

60 secs before end of cooking time

c)

1 minute before end of cooking time

d)

30 secs to 1 minute before end of cooking time

8.

What is the draw temp of Softserve?

a)

11-15 °F

b)

16-20 °F

c)

21-25 °F

d)

26-30 °F

9.

What is the required quantity of breading powder on the breading pan?

a)

½ full on pan

b)

¾ full on pan

c)

1/5 full on pan

d)

1/3 full on pan

10.

What is the cooking time of 1kg spaghetti noodles?

a)

10mins

b)

11mins

c)

12mins

d)

15mins

11.

When preparing Vanila Mixture (1pk), what is the amount of ice to be added on it?

a)

1/2 kg

b)

1/4 kg

c)

3/4 kg

d)

1 kg

12.

Reheating underthawed spaghetti sauce will result in the following, except for:

a)

Breaking of meat solids

b)

Dark color

c)

Longer heating time

d)

Scorching and burnt particles

13.

The Gold Standard taste of Chickenjoy are the ff except:

a)

Meat is juicy and tender

b)

Characteristic fried chicken skin and fried chicken meat taste and aroma

c)

Moderately salty with right blend of spices

d)

Absence of rancid and/or burnt flavor

14.

The recovery rate for Chickenjoy Pressure Fryer is ______ °F per minute.

a)

20°F ±1°F

b)

21°F ±1°F

c)

22°F ±1°F

d)

23°F ±1°

15.

Prior to breading procedure, chicken cuts are dipped in the 1/3x6 pan filled with 2 pitchers of filtered water for 1-2 secs. After dipping, what is the draining time of chicken cuts?

a)

2 secs

b)

5 secs

c)

10 secs

d)

15 secs

16.

What is the holding time of Grated cheese at room temperature?

a)

2 hrs

b)

4 hrs

c)

6hrs

d)

8hrs

17.

Pull a maximum of ___ yum patties at a time using the patty turner and transfer on a long tray which can hold up to a maximum of 20 yum patties.

a)

2pcs

b)

3pcs

c)

4pcs

d)

6pcs

18.

When reheating thawed Spaghetti Sauce, stir occasionally with basting spoon touching the bottom of the pot to prevent scorching. Approximately every _____ .

a)

2mins

b)

3mins

c)

4mins

d)

5mins

19.

The following are the most probable causes when softserve is not creamy, except for?

a)

Worn out scraper blade

b)

Over beaten product

c)

Less vanilla mix powder other than standard

d)

Aging is done for about 15 minutes only

20.

The following are the Gold Standard Appearance of Cjoy, except for?

a)

Off white meat

b)

Skin is crispy

c)

Well breaded

d)

With blisters