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WorksheetsGRILL STATION
Total questions: 13
Worksheet time: 7mins
Scraping of Grill rack is done?
Every after 1batch is done
Every 2 batch is done
Every 30minutes
Every closing procedure only
Thawing of Pork Barbecue from RIF to RIC ?
4-6hours
2-3hours
1-2 hours
3-4hours
Slitting and skewering should be done within
7minutes
5minutes
6minutes
10minutes
Portioning and Skewering Time of pork BBQ
maximum 10mins per batch
minimum 10mins per batch
Maximum of 7 minutes per batch
minimum 8 minutes per batch
Place chicken from the side edge to avoid the cold zones.
at least 1inch
less than 2 inches
at least 2 inches
less than 1 inch
Basting of Grill rack is done every?
Before product is loaded in 1-meter
opening procedure only
after product is loaded
every after 3 batch
Internal temperature range of thawed Pork Barbeque
3-5 °C / 37-43 °F
–5 to -3°C / 23 to 27°F
2-5 °C / 35-40 °F
1-2 °C / 26-30 °F
Weight of Pecho & Spicy Pecho
262-341 grams
164-215 grams
218-277 grams
165-213 grams
height of bricks to grill rack should be
8 inches for lower level
13 inches for upper level
7 inches for lower level
12 inches for upper level
8inches for lower level
12 inches for upper level
12 inches for lower level
8 inches for upper level
The maximum load capacity of the soaking bin?
60 Metal Skewers
48 Metal Skewers
58 Metal Skewers
100 Metal Skewers
How many scoops of type A charcoal to start up a 1 meter rack?
6 scoops lower rack
9scoops lower and upper rack
5 scoops lower rack
8scoops lower and upper rack
9 scoops lower rack
10 scoops lower and upper rack
4scoops lower rack
6scoops lower and upper rack
grilling time for pork bbq?
8-10mins
10-12mins
14-16mins
11-14mins
internal temperature of newly cook pork bbq?
at least 140F
at least 165F
at least 180F
at least 182F
