WorksheetsO Bee_July
Total questions: 20
Worksheet time: 15mins
Which of the following is not a Gold Standard Attribute of Chickenjoy?
a. Golden yellowish brown to Golden brown skin with well-cooked white meat.
b. Skin is crispy, and meat is juicy and tender.
c. Absence of rancid and/or Burnt Flavor.
d. Skin is intact with blisters.
What is/are the effect/s to the quality of Chickenjoy if there’s no available strainer for sifting at the Fry Station?
a. Smooth Chicken skin
b. Not Crispy
c. Oily Skin
d. Without Blisters
Which of the following is not a General Appearance of Chickenjoy.
a. Meat is well cooked
b. Skin is intact with blisters
c. No burnt particles
d. Skin is Crispy
During breading, what will be the possible effect if the Crew fail to bread the meat under the chicken skin?
a. Chicken is not crispy
b. Undercooked Inner meat
c. Burnt appearance of the inner meat
d. Dark appearance of the inner meat
During cooking of chickenjoy, the EMPTY rack must be placed properly. It will act as a (a) against floating Chickenjoy pieces during cooking.
Serving Temp. of white meat Cjoy is at least (a) F
½ pack of Cjoy Gravy is (a) grams
The following are probable causes of SOGGY NOODLES except
Insufficient quantity of water used in cooking
Noodles are not cooled immediately
Soaked noodles are left standing over noodle vat
Over soaking / double soaking in hot water
What is the Noodle Vat and Sauce Vat Temperature Setting for Digital Baine Marie?
200F / 205F
205F / 200F
200F / 200F
Spag Sauce Primary Shelf life
DP + 2 MONTHS
DP + 3 MONTHS
DP + 4 MONTHS
DP + 6 MONTHS
Spag Sauce Secondary Shelf life
DT + 2 Days
DT + 3 Days
DO + 2 Days
DO + 3 Days
Cooked Temp of Spag Sauce is at least (a) F
Fill ¼ of stockpot 20 with ice, or Fill a clean Taylor pail with ice up to the ___ - liter line • Add approximately __ liters of water
4 / 7
2 / 7
4 / 9
2 / 9
Standard Weight of Spag Noodles with portioning basket
130-134 grams
130-132 grams
210-214 grams
210-212 grams
Griddle Cut In Temp
365-375F
370-380F
375F
365F-370F
Searing is done after (a) seconds
The following are probable causes of DRY PATTY except
Overholding
Patty is semi-frozen or thawed
Humidified holding cabinet is not in a good working condition
Overpressing of patties
The following are probable causes of TOO DARK PATTY except
Griddle Temperature is too high
Cooking time is too long
Patty is semi-frozen or thawed
Patties are laid when pilot light is ON
Serving Temp of Yum Burger is at least
140F
130F
165F
170F
Holding Temperature of Y Patty is at least
165F
140F
130F
150F
