Worksheetscompre 3
Total questions: 20
Worksheet time: 5mins
what tool do we use in reheating spag sauce?
aluminum pot 5 gallon
aluminum pot 5 1/2 gal
aluminum pot 4 gal
aluminum pot 4 1/2 gal
Yield of grated cheese per pack
111 servings
222 servings
123 servings
120 servings
Seconary shelf life of grated cheese
DO + 24 hours
DO + 12 hours
DT + 24 hours
DT + 12 hours
during cooking of spag noodles , stir it occassionaly for every __ minutes
1
2
3
4
Use (a) to protect hands from heat when transferring the cooked noodles and handling hot tools and utensils
how many liters of water do we use in rinsing spag noodles
approx 5
approx 6
approx 7
approx 8
what tool do we use in opeining a pack of spag sauce
(a)
how many liters of water do we use in cooking 2 kilos of spag noodles
6
7
11
17
Honey mustard dressing secondary shelf life
DO + 2 days
DO + 3 days
DT + 2 days
DT + 3 days
All purpose dressing holding time
8 hours, over ice
6 hours, over ice
4 hours, over ice
3 hours, over ice
Holding time of honey mustard dressing
6 hours, room temp
6 hours, over ice
8 hours, room temp
8 hours, over ice
Yield of SBD per pack
224 servinfs
230 servings
244 servings
260 servings
yield of sliced cheese per box
132 servings
123 servings
142 servings
130 servings
thawing time of bacon is (a) hours minimum
holding time of bacon
1 hour
2 hours
3 hours
30 minutes
during room thawing, partially transfer cjoy packs to chiller when temp reaches _____
27 to 32f
35 to 40f
36 to 40f
30-40f
how many packs of breading is required minimum for breading pan?
(a)
when do we dispose excess water dripping from 1/2 x 4 pan stainless pan?
after 30 mins
after 1 hour
after a cooking batch
during slack time
capacity of load per rack for 4 heads henny penny
8 pcs
8 to 10 pcs
11 to 12 pcs
12 pcs
draining time of cooked cjoy
20 seconds
30 seconds
10 seconds
40 secomds
