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WorksheetsBurger
Total questions: 15
Worksheet time: 5mins
Too long microwaving of burger will result to
Deformed wrapper
Wet bun crown with wrinkled bun heel
Dry Burger
Juicy patty and dry burger
All are probable cause of dry patty except one
Overholding
Overpressing of patties
Not good working holding cabinet
Cooking time is too long
Searing is done when
After 20 seconds
After 13 seconds circular motion
After 20 seconds circular motion
After 20 mins zigzag motion
All are standard texture of Buns except one
Soft
Smooth
Spongy
Moist
Serving temperature of burger is
130C
At least 130C
130F
At least 130F
It is the general appearance of patty
Brown to golden brown in color, whole
Brown to light brown in color, whole
Brown to dark in color, whole
Brown to dark brown, whole
Cooking time of patty is
4 minutes and 30 seconds
4 hours and 30 minutes
4 seconds and 30 minutes
4 days and 30 seconds
Secondary Shelf life of SBD
DO + 2 days
DO + 3 days (chilled)
DO + 2 days ( chilled)
DO + 3 days
Its the CUT IN temp of Griddle
360F-375F
365F-370F
365F-380F
360F-380F
Operating Temp of Cavity and water Bath of Holding Cabinet is
180+10F
180F
180+/-10F
180-200F
Holding Time of microwaved burger in the food warmer is
10s
10mins
10days
10hours
Holding time of cooked patty inside Holding Cabinet is
Atleast 165F
1hour
30mins
atleast 140F
All are probable cause of undercooked/pale patty except
Griddle temperature is too low
Cooking time is short
Excessive carbon deposit in griddle
Patties are placed on the cold zone
Patty is too dark when
Griddle temperature is too high
Cooking time is short
Overholding
Overpressed patties
Final cooked temp of patty is
1 hour
Atleast 140F
Atleast 165F
at least 130F
