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WorksheetsSpaghetti GSC
Total questions: 31
Worksheet time: 16mins
It is the most desirable or best attributes of a product that make it highly acceptable to the customers.
Gold Standard Consistensy
Standard Operating Procedure
Gold Standard
Silver Standard Consistency
Serving Temp. Of Spaghetti
At least 140°c
At least 140°f
At least 170°c
At least 170°f
Standard weight of 1 serving spaghetti
232-250 grams
233-255 grams
233-250 grams
235-250 grams
Appearance: Sauce: Red orange meat sauce; glossy; with at least _______ of sausage slices.
1 piece
2 pieces
3 pieces
4 pieces
GSA: Appearance of grated cheese
Uniform light orange
Light orange
Uniform light yellow
Light yellow
Texture of Spaghetti Noodles?
Firm and juicy to the bite
Firm and aldente
Soft and mushy
Firm but tender to the bite
How many servings of spag sauce can serve in 1 pack?
23 servings
24 servings
25 servings
26 servings
Primary SL of Spag Sauce
DP + 90 days
DP + 120 days
DP + 45 daya
DP + 160 days
Secondary SL of Spag sauce
DT + 2days
DT + 3days
DT +4days
DT +5days
Tertiary SL of Spag Sauce?
DO + 12 hours
DO + 1day
DO + 2days
DO + 3days
Standard temp. Of Walk in Chiller
2-4°c
2-4°f
35-40°c
35-41°f
Standard Internal temp of thawed spag sauce
At least 170°f
At least 180°f
35 to 40°F
35 to 40°c
Internal temp. Of cooked spag sauce.
At least 170°f
At least 180°f
35 to 40 °f
35 to 40 °c
Primary SL of Spag Noodles
DP + 6 months
DP + 3 months
DP + 12 months
DP + 9 months
Secondary SL of grated cheese
DO + 12 hours
DO + 24 hours
DO + 2 days
DO + 6 hours
Setting temp. Of Digital noodle vat.
200°f
205°f
200°c
205°c
Pre-heating time of Baine marie
15 mins.
30 mins.
45 mins.
1 hour
Tool used to portion spag sauce during assembly
Gravy laddle
3oz spoodle
Gourmet ladle
1 tbsp
Tools used to portion noodles during assembly
Portion Basket Yellow
Portion basket white
Portion basket beige
Portion basket black
Tools used to stir noodles during cooking
Long knife
Basting spoon
Spatula
Long fork
Used in cooking spag noodles
Pot 4.5 gal
Pot 5 1/2 gal
Pot # 38
Pot #39
Maximum cooling time of spag noodles
2 mins.
2.5mins.
3 mins.
3.5 mins.
Holding time of spag noodles
1 hour
2 hours
3 hours
4 hours
Spag sauce, Max. Number of bags can be cooked in 1 batch
1
2
3
4
Cooking time of 2packs Spag sauce
10mins.
11mins.
12mins.
13mins.
Holding time of assembled dine-in spaghetti in the food warmer
10 mins
5 mins
2 mins
None of the above
Garnishing Spaghetti: Draining time?
5 secs.
5 mins.
10 secs.
10 mins.
Tools used to portion grated cheese during assembly of Spaghetti
1 tsp
1 tbsp
1/2 tsp
1/4 tsp
Baine Marie Opening Procedure;
For Noodle Vat water should reach the ________________ hole.
Over flow
Drain
Under flow
Drain flow
Cooking of Noodles:
Using less water will result to
Mashy outside but undercooked inside
Mashy noodles
Soggy outside but undercooked inside
Soggy Noodles
Cooking of Noodles:
Using less water will result to
Mashy outside but undercooked inside
Mashy noodles
Soggy outside but undercooked inside
Soggy Noodles
