WorksheetsDiamond JS
Total questions: 25
Worksheet time: 4mins
Serving Temperature of Jolly Spaghetti
>130F
>120F
>130C
>140F
General appearance of Jolly Spaghetti
off-white long strands
White no starchy taste
Soft and long strand
Creamy: Slightly salty is Grated Cheese
Flavor and aroma
General Appearance
texture
taste
Final internal temperature of cooked spaghetti sauce
at least 170F
at least 140F
at least 165F
at least 190F
How much volume of water is needed during cooking of 1kg of spaghetti noodles
6 liters
7 liters
5 liters
4 liters
In every scoop of spaghetti sauce, there is at least how many sausage slices?
at least 2 sausages slices
at least 3 sausages slices
at least 4 sausages slices
at least 5 sausages slices
What is the setting temperature of digital baine marie(Noodle vat)?
195F
200F
205F
210F
Preheating time of baine marie?
30 minutes
20 minutes
45 minutes
65 minutes
Holding time of spaghetti noodles?
2 hrs over baine marie
2 hrs over room temperature
1 hrs over baine marie
2 hrs over room temperature
What is the Serving temperature of Jolly Spaghetti
at least 135F
at least 140F
at least 145F
at least 130F
What is the flame setting when cooking the spaghetti sauce?
no flame
low flame
medium flame
high flame
Standard weigh of spaghetti noodles(including portioning basket)
200-204 grams
205-209 grams
210-214 grams
215-220 grams
Cooking time of 2 packs spaghetti sauce
13 minutes
10 minutes
11 minutes
12 minutes
Secondary Shelf-life of Grated Cheese at chiller
DT- 12 hours
DT- 24 hours
DO- 12 hours
DO- 24 hours
Primary shelf life of spaghetti sauce
DP + 4 months
DP + 3 months
DP + 2 months
DP + 30 days
Blanch spaghetti noodles for how many seconds?
5 seconds
1-2 seconds
5-10 seconds
3-5 seconds
Portioning tool for spaghetti sauce
3 oz ladle
2 oz ladle
3 oz spoodle
2 oz spoodle
Flame setting when cooking the spaghetti noodles
high flame
low flame
no flame
medium flame
What is the final internal temperature of cooked spaghetti sauce?
140F
170F
165F
145F
tertiary shelf life of Spaghetti Sauce
DO + 1 day
DO + 2 days
tough noodles caused by
Short cooking
under measure of water
over measure of water
Sauce too thick caused by?
prolonged cooking time
under cooking time
High flame
holding time of disposable gloves
1 hours of as needed
2 hours of as needed
4 hours of as needed
3 hours of as needed
Scorching/burnt particles of sauce caused by?
over cooking
held beyond recommended holding time
unevenly thawed sauce
Rinsing time for spaghetti noddles
5 minutes
2 minutes
1 minute
2.5 minutes
