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WorksheetsGSC
Total questions: 20
Worksheet time: 3mins
Thermometer Calibration
30-34F
32-36C
30-34C
30-40F
Breading Mix on Pan is:
2/3 full
1/3 full
1/4 full
1/8 full
Cjoy General appearance
Golden yellowish brown to golden brown skin with off-white meat
Well Breaded
Skin is intact, with blisters
Henny Penny Setting Temperature
350F
365F
345F
350C
Cjoy Secondary Shelf-Life
DT + 4
days
DT + 3
days
DT + 2
days
Critical Temperature for Cjoy in Room Temperature
(temperature indicator to transfer cjoy to chiller)
30-34F
40-45F
27-32 F
35-40F
Cjoy Gravy Cooked Temperature
208F
206F
204F
180F
Spag Sauce Final Cooked Temp
at least 180F
at least 170F
<170F
<180F
When do we drop Spag Noodles?
water starts to boil
water briskly boiling
When to get temperature of cooked spag noodles?
after rinsing with chilled water
after draining hot water
after coating with oil
Temperature of Cooked Noodles after rinsing?
165F
140F
85F
60F
When do we stir spag noodles?
every 5 mins
every 2 mins
after dropping in crisscross motion
2 mins before end of cooking time
When to press bloated patties?
30sec-1min before end of cooking time
30 seconds after lay
45 seconds before end of cooking time
One of the Reason for pale patties?
griddle temp is too LOW
correct cooking time
patties are laid when pilot light is on
When do we record temperature of product?
after 30 seconds
wait for 15 seconds
Maximum bun tray stacking height?
12 trays including empty tray
13 trays including empty tray
10 trays including empty tray
FREEZER standard temperature
-12C to -23C
-10C to 10C
2C to 4C
Griddle Calibration
365 to 370 F
365 to 375 F
360 to 370F
Bun Toaster Operating Temperature
365 +/- 5F
500 +/-10F
500F
365F
Cooked Beef Patty Internal Temperature
365F
165F
180F
