Secondary shelf-life of spag sauce is ____

Tertiary shelf-life of spag sauce is

Secondary shelf-life of grated cheese

Standard thawed temperature of spag sauce is

Cooking time of spahetti noodles is 11 minutes

Stir spaghetti noodles occasionally using

Stir spag noodles approximately every ___ minutes.

Prepare ice-cold water __ minutes before end of cooking time.

Holding time of spag noodles at station is___

New holding time of spag sauce is___

Final cooled down noodle temperature should be at

Stir spaghetti sauce ALWAYS using basting spoon touching the bottom of the pot to prevent scorching.

Final cooked temperature of spag sauce is

Temperature setting of sauce vat for analog and digital is

Water temperature of sauce vat for analog and digital is

In microwaving spag sauce, mix sauce using spatula in between cycles.

Soaking time of noodles is

Temperature setting of Noodle vat analog is

Temperature setting of noodle vat digital is ___

Draining time of noodles is

Do not allow soaked noodles to stay above the noodle vat for more than 30 seconds to prevent sogginess

Holding time of DINE-IN spaghetti at food warmer

is used to portion spag sauce for supermeals

Disposable gloves must be replaced on the ff conditions EXCEPT:

The PRIMARY FACTOR TO CONSIDER before ending cooking is the INTERNAL TEMPERATURE OF THE SAUCE.

Ensure water in sauce Vat TOUCHES THE BOTTOM OF THE PAN when refilling.

HOLDING TIME of microwaved Spag sauce at staion is

Replenish the water in the noodle vat when the water level goes down by _____ cm from the overflow hole.

In assembling FAMILY PAN, pour _____ servings of blanched noodles in the packaging and spread evenly.