Meat / Chicken toppings thawing time is 12 hrs in room temperature

Serving Temperature of Palabok is at least 140 F or 60 C.

Secondary Shelf life of Palabok Sauce

Weight of Bihon noodles in Solo Order?

Sliced eggs should be transferred in _________ ?

Palabok serving temperature

Mix the Palabok sauce and Meat/Chicken toppings every _______ minutes to prevent scorching.

500grams of Bihon noodles yields to _______ Solo Orders.

Replace water in the dipping vat every _________.

In cooking Bihon Noodles, boiling of water in aluminum pot should in _______ flame.

Required amount grams of bihon noodles for Palabok Party Pan

Holding Time of reheated Palabok Sauce

Holding Temperature of reheated Palabok Sauce

Internal Temperature of cooked meat/chicken

Cooking Time of Eggs

5 eggs: 11 minutes

10 eggs: 12 minutes

15 eggs: 13 minutes

20 eggs: ___________

If standard setting of baine marie is not followed, it won't affect the sensory quality of ingredients

Operating temperature of Baine Marie

Thermostat Setting of Dipping Vat

500 grams of Bihon Noodles yields to _________ half orders.

In cooking Bihon Noodles ensure that water is boiling before adding the noodles to achieve good quality.

Overcooking Bihon Noodles leads to soft but firm noodle strands.

Soft but firm noodles strands with thick sauce, pork meat/ chicken bits is one of GS Attributes of Palabok.

Amount of water needed in cooking 2 blocks of noodles.

It is acceptable to mix old batch with the new batch of ingredients.