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WorksheetsSpaghetti
Total questions: 15
Worksheet time: 5mins
Setting Temperature of Digital Noodle Vat
200F
205F
200C
205C
From the overflow hole, replenish noodle vat when water goes down by level
1m
1cm
1inc
2cm
Draining time of spag noodles
5-10min
5s
5-10s
5mo
All are probable cause of soggy noodles except
Prolonged cooking time
Over stirring
Noodles are not drained properly
Required temperature is not met.
Weight of Noodles with portioning basket
210-214gms
110-114gms
110gms
210gms
Probable cause of spag sauce that is too thick
improper stirring
prolonged cooking time
over stirring
uneven thawed sauce
Stirring of spag noodles is occasionally done every
2hrs
2.5mins
2s
2m
Reheating time of 3 pack spag sauce
17m
8m
6m
15m
All are Gold Standard attributes of spaghetti sauce except
Red tangerine meat sauce,glossy,with atleast 2 pcs of sausage slices
Red orange meat sauce,glossy,with atleast 2 pcs of sausage slices
Moderately thick
Right blend of sweet, sour ,meatly tomato taste and spices
All are gold standard attributes of spag noodles except
off white long strands
Firm but tender to the bite
With starchy taste and smell
characteristic spag noodle taste
Temperature setting of digital spag sauce vat
205F
200F
202F
200+/-10F
Preparation of Ice cold water in rinsing spag noodles
Fill a taylor pail with ice up to 3 water line and add 7 liters of cold water
Fill a taylor pail with ice up to 2 water line and add approximately 7 liters of water
Fill a taylor pail with ice up to 7 water line and add 2 liters of cold water
Fill a taylor pail with ice up to 2 water line and add 7 gms of cold water
Holding time of spag noodles
2s
2mo
2hrs
2mins
Reheating time of 2packs of spag sauce
11mins
13mins
12mins
10mins
Final cooked temperature of reheated spag sauce
at least 170C
at least 170F
at least 170K
at least 180F
