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WorksheetsSENIOR CREW MASTER EXAM
Total questions: 64
Worksheet time: 32mins
1.Setting temperature of Pass-thru warmer
140 F
110 F
140 C
110 C
Setting temperature of digital noodle vat
200 F
202 F
205 F
205 C
Sensitivity of Fries in Full Vat
2
3
4
5
Cavity temp of grill holding cabinet
180
190
200
210
Setting temp of Frymaster for cooking Longanisa
330 F
340 F
350 F
360 F
Setting temp of Egg Cooker
265 F
275 F
365 F
375 F
Setting temp of Choco Fudge Dispenser
51 C
52 C
53 C
54 C
Standard LPG Pressure Gauge
8-10 inc/WC
11-13 inch/WC
14-16 inch/WC
17-19 inch/WC
Setting Temp of Henny Penny
345 F
350 F
355 F
360 F
Draw temp of Softserve
1-4 F
5-9 F
10-14 F
16-20 F
Final cooked temperature of ChickenJoy-Thigh part?
179 F
180 C
179 C
180 F
The following are the top critical food safety deviations. except.
Ill food handler was on duty.
Final cooked temperature of spag sauce is 165 F.
Hand washing after using the toilet.
Lapse items inside the chiller.
Holding time of HD Dressing in the station?
5 hours over ice.
6 hours over ice.
7 hours over ice.
8 hours over ice.
The following are the standard in changing hand gloves, except.
When you change station.
when it is already torn.
before 2 hours holding time.
after using the toilet.
When do you say that it is a medium flame when cooking Spaghetti Sauce?
if 1 ring highly opened.
2 rings highly opened.
3 rings highly opened.
None of the above.
HOLDING TIME OF SPAGHETTI SAUCE IS..
2 HOURS
1 HOUR
3 HOURS
4 HOURS
FINAL COOKED TEMPERATURE OF SPAGHETTI SAUCE IS...
AT LEAST 180 F
AT LEAST 170 F
AT LEAST 175 F
AT LEAST 170 C
RINSING TIME FOR SPAGHETTI NOODLES IS...
2 MINUTES
20 SECONDS
2.5 MINUTES
NONE OF THE ABOVE
SECONDARY SHELF-LIFE FOR SPAGHETTI SAUCE IS...
DT + 1 DAY
DT + 2 DAYS
DT + 3 DAYS
DO + 1 DAY
THAWING TEMPERATURE FOR SPAGHETTI SAUCE IS...
35 - 40 F
35 - 40 C
COOKING FOR SPAGHETTI NOODLES...
DEPENDS ON THE NUMBER OF KILO TO BE COOK
12 MINUTES
11 MINUTES
NONE OF THE ABOVE
WHAT IS THE RATIO IN COOKING 3 KG OF SPAGHETTI NOODLES?
WATER: 17 L ; SALT: 6 TSP. ; OIL: 9 TBSP.
WATER: 11 L ; SALT: 4 TSP. ; OIL: 6 TBSP.
WATER: 6 L ; SALT: 2 TSP. ; OIL: 3 TBSP.
NONE OF THE ABOVE
WHAT IS THE COOKING TIME OF 1 PACK SPAGHETTI SAUCE?
7 MINUTES
6 MINUTES
2 MINUTES
10 MINUTES
TERTIARY SHELF-LIFE OF SPAGHETTI SAUCE IS...
DO + 2 DAYS
DO + 1 DAY
DT + 1 DAY
DT + 2 DAYS
MIXING OF OLD BATCH AND NEWLY COOKED SPAGHETTI IS ALLOWED.
TRUE
FALSE
MAYBE
SOMETIMES
How often should we wash our hands while on duty?
just after using the restroom and taking out trash
everytime the hand washing bell rings
just when I feel I need to wash hands
every possible contamination
What is the secondary shelf life of coffee
DO+3days (RT)
DO+30days (RT)
DO+5days (RT)
DP+1 yrs (RT)
Serving temperature of Iced Tea
Atleast 140F
Atleast 40F
Atleast 45F
Atleast 180F
Secondary shelf life of sugar is DO+6mos
True
False
In Unsweetened Iced Tea preparation do we need to pour the sugar and iced tea first before putting the filtered water?
True
False
Final cooking temperature of Peach mango pie.
165F
165C
160F
160C
Secondary shelf life of longganisa is
DO+3 days
DT+3 days
DO+ 4 days
DT+ 4 days
What is the weight of extra large fries.
110+/-5 grams
150+/-5 grams
155 +/-5 grams
115+/-5 grams
Visual reference of the maximum load of fries in split vat.
11th rod from the bottom of the basket.
3rd rod from the bottom of the basket.
10th rod from the bottom of the basket.
9th rod from the bottom of the basket.
Operating temperature of Toastmaster Chickenjoy holding equipment.
105-120F
110-140F
100-140F
100-120F
Causes of Wrinkled skin, fibrous meat of Chickenjoy.
Underthawed chicken
Overheld
Overloaded fryer
Poor fryer recovery
What is the secondary shelf life of Chicken joy?
Date transferred + 3 days
Date transferred + 1 day
Date transferred + 2 days
Date transferred + 4 days
What is the holding time of loose or wrapped plain rice in the rice warmer?
2 hours
1 hour
10 minutes
30 minutes
What is the stacking height of Chickenj oy including empty crate?
3 crates
4 crates
6 crates
5 crates
If the temperature of frymaster 350 F? what is the cooking time of shanghai rolls?
3 minutes
2:30 minutes
1:45 minutes
2 minutes
The set point temperature of cjoy gravy dispenser is
65 C
62 C
65 F
62 F
FOLD and PRESS the breading mix over the Chickenjoy for how many times?
3 times
5 times
4 times
2 times
Holding time of preportion gravy in 1 oz cup is.
10 minutes
15 minutes
25 minutes
5 minutes
Discard the fryer oil if it has the following signs of spoilage. except
rancid
discoloration
infestation
presence of small fries particles
Oil discard point of fries oil at the end of.
5 days
7 days
8 days
6 days
Thawed temperature of Chickenjoy is.
35-40F
35-45F
40-50F
35-40C
Holding time of portioned sweet and sour sauce is.
8 hours at room temperature
12 hours at room temperature
within the day at room temperature
24 hours at room temperature
Pre-heating of fryer takes approximately __________
15 minutes
45 minutes
1 hour
30 minutes
Skim off debris on surface of the oil after every cooking batch to extend oil life.
False
True
none of the above
Buns are rejected except when it is ________.
With excessive creases
With big blisters
Undersize
Dome-shaped
Cleaning items and chemicals should be stored away from food to prevent contamination.
True
False
When receiving new items, these standards are checked, except?
printed labels
seal not tampered
no leaks
production/expiration date
For _______? are items that were cooked form the source, but needs to be heated prior to serving.
Cooked
re-heating
ready to use
rawmats
are placed in the higher shelves while the heavier items are placed in the lower shelves.
Lighter items
Ready to use items
Re-heating items
Rawmats
Always stack an empty without holes at the bottom of stacked chickenjoy crates.
Box
Carton
Crartes
Maximum stacking height of chickenjoy breading mix is 5 cases.
True
False
Pallets or flattened ______ can be used as floor liners.
plastic
newspaper
cartons
tins
Chickenjoy that will be used in the next 3 days should be transferred to the ________.
RIF
Stockroom
Walk-in freezer
Walk-in chiller
All food items should be kept in the cold storage.
True
False
For security reasons, the stockroom should be _________ when not in used.
Clean
Lights off
Dry floor
Locked
Items should not be placed directly on floor to avoid contamination.
True
False
Chiller cold storage temperature is?
25-35 oF
35-40 oF
35-45 oF
25-30 oF
At least ___ inch clearance shall be placed between stocks and storage walls for proper air circulation.
1 inch
2 inch
3 inch
4 inch
Dry storage has a temperature of ?
85-90 oF
80-90 oF
85-95 oF
75-80 oF
