WorksheetsLet's review
Total questions: 26
Worksheet time: 14mins
Serving temperature of yum burger.
130F
120F
140F
140c
Texture of patty
Soft and moist
Thick ansld smooth
Tender and juicy
None or the above
Appearance of patty
Golden brown in color
Brown to dark brown in color bo breakage
Uniform golden brown
None of the above
Shelf life of ry buns
Dp + 3 days
Dp + 2 days
Dp + 1 day
None of the above
Maximum stacking height of bun tray
8 trays
12 trays including empty
13 trays including empty
13 trays
Stacking height of sbd
4 case
2 case
3 case
3 packs
Stacking height of patty inside RIF
2 case
1 case
N/A
4 case
Thawed temperature
35-40c
35-40f
12-23f
12-23c
Setting temp of griddle
365f
375F
340f
350f
Toasting time of buns
20 mins
15 sec
20 sec
10 mins
Compression settings for buns
5 crown 2 heel
2 crown 5 heel
4 crown 3 heel
None
Operating temp of food warmer
110-140f
110-140c
120-140f
110-115c
When do we sear beef patty
After 10sec
After 20 sec
It depends
NA
When do we press bloated patty
None
30sec to 1 min before end cooking time
5 sec before end of cooking
15 sec before end of cooking
Serving temp of Cjoy
140F
130f
120f
140c
Stacking height of rice
8 sacks
6 sacks
10 sacks
12 sacks
standard room temperature
80-90f
120-140f
100-140f
35-40f
Henny penny setting temp
2405f
345f
355f
320f
Cjoy gravy dispenser setting temp
65c
65f
60f
62f
Stacking height of spag sauce
8 cases
5 case
6 case
12 case
Stacking height of grated cheese inside RI
1 packs
4 packs
5 packs
1 case
Cooking time of noodles
6 mins
10 mins
11mins
12 mins
Spag noodles 1 serving weight with portion basket
210-214grams
230-235 grams
208-210 grams
NA
Use to portion grated cheese
1 tsp
1 tbsp
1 spoodle
1 ladle
calling code of spicy tuna pie
spicy tuna
spicy pie
tuna spicy
tuna so spicy
Use to clean/ wipe station area
(a)
