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Worksheets

Pies / Fries

Total questions: 15

Worksheet time: 3mins

Name
Class
Date
1.

Split vat Frymaster set point and sensitivity for fries

a)

350 f, 4

b)

350 f, 3

c)

345 f, 3

d)

345 f, 4

2.

Maximum load for fries in Split vat

a)

560grams

b)

580 grams

c)

500 grams

d)

680 grams

3.

Cooking time of fries

a)

2:15

b)

2:30

c)

3:15

d)

3:30

4.

Draining time of cooked fries

a)

5 seconds

b)

10 seconds

c)

2 seconds

d)

8 seconds

5.

During sorting, removed fries if with the ff unacceptable defects. except:

a)

Strips with sugar ends

b)

Green colored strips

c)

limpy fries

d)

Dark spots greater than ¼ inch in diameter

6.

Standard weight of jumbo fries

a)

175 grams ± 5 grams

b)

145 grams ± 5 grams

c)

155 grams ± 5 grams

d)

165 grams ± 5 grams

7.

During salting, Hold accusalt at least __ inches over the cooked fries

a)

4

b)

5

c)

6

d)

7

8.

Maximum mileage of oil for fries

a)

5 days

b)

7 days

c)

8 days

d)

4 days

9.

Final cooked temperature of pies

a)

155 f

b)

165 f

c)

175 f

d)

185 f

10.

Sensitivity of Peach Mango Pie in Split vat

a)

2

b)

3

c)

4

11.

Maximum load of Tuna pie in 1 batch cooking

a)

4

b)

5

c)

6

12.

Holding time of Peach Mango Pie

a)

1 hour

b)

1.5 hour

c)

30 minutes

13.

Wait for fryer display panel to show “_:__” before loading the second basket of Fries or Pies in a Full Vat Fryer

a)

0:30

b)

1:30

c)

2:30

d)

3:30

14.

During packing and when handling pies, make sure that hands do not touch the product through packaging hole to avoid __________________.

a)

breakage

b)

spillage

c)

contamination

15.

Do not let frozen pies sit above the oil to prevent ____________________

a)

breakage of pie

b)

thawing of pie glaze

c)

damage on pie