WorksheetsMAY MTM
Total questions: 16
Worksheet time: 6mins
WHAT IS THE HOLDING TIME OF SPAG SAUCE OVER BAINE MARIE?
2HRS
3HRS
4HRS
5HRS
HOLDING TIME OF PJ
4HRS
5HRS
6HRS
7HRS
HOLDING TIME OF 1 OZ CUP GRAVY.
5MINS
10MINS
15MINS
20MINS
HOLDING TIME OF PORTIONED FRIES
25MINS
20MINS
15MINS
10MINS
SELECT ATTRIBUTE OF A CHICKENJOY UNDER TEXTURE
WELL BREADED
SKIN IS INTACT,WITH BLISTERS
MEAT IS JUICY AND TENDER
GOLDEN YELLOWISH BROWN
PRIMARY SHELF-LIFE OF CHICKENJOY
DT + 60DAYS
DT + 55DAYS
DT + 45DAYS
DT + 30DAYS
SETTING TEMP OF DIGITAL BAINE MARIE
200 F
205 F
210 F
215 F
WEIGHT OF 1 SERVING SPAG NOODLES
204-214GMS
210-214GRMS
214-218GMS
230-233GMS
WEIGHT OF 1 SERVING SPAG NOODLES
204-214GMS
210-214GRMS
214-218GMS
230-233GMS
COOKING TIME FOR 3KGS OF SPAG NOODLES
17MINS
15MINS
13MINS
11MINS
Microwaving time of 1 yumburger
3MINS
3 SECONDS
01 BUTTON
5 SECONDS
FINAL COOK TEMP OF Y PATTY IS ATLEAST
165F
140F
175F
180F
SD3 is
ant
worm
broken glass
hair strand
TAT stands for?
Table around time
Turn around time
Turning around time
Cashier turning time
GSC stands for
GOLD STANDARD C (a)
Hand sanitizing is allowed to replace in hand washing?
no
yes
maybe
depends on the situation
