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Worksheets1.5 GSC reviewer
Total questions: 15
Worksheet time: 8mins
Pre-wash pans and dedicated kitchen shears should be wash and clean at the end of every shift
True
False
Manually tumble the chicken cut-ups at least ___ times
4
2
3
5
Replenish when the water level goes down by __ from the overflow
1 inch
1 mm
1 ft
1 cm
Shorten cooking time in spag noodles will result to
Rough noodles
Tough noodles
Soggy noodles
Mashy noodles
Bleed dispenser ___ times over a pan.
2
3
None
4
2nd alarm of the grill timer will display _____
Turn and press patty
Press bloated
Pull patty
Sear patty
Do not pile Chickenjoy pieces to prevent _____
Damaging of skin
Sogginess
Wrinkled skin
Dark skin
Cooked temp for white meat
170F
180C
180F
170C
Stir spaghetti sauce every 2 minutes
True
False
Ice cold water ratio is
2L (ice):7L (water)
2L (water):7L (ice)
3L (ice):4L (water)
3L (water):4L (ice)
Do not overhold sliced cheese to prevent it from being oily and soft
True
False
Drop maximum of ___ yum buns at a time (___ pair in each hand)
2; 1
1;2
10;5
5;10
Thawed weight of Chickenjoy Thigh part
120-163g
105-155g
114-162g
115-166g
Tertiary Shelf life of spaghetti sauce
DO + 1 day, chiller
DT + 2 days, chiller
DO + 2 days, Chiller
DT + 1 day, Chiller
Bun toaster bun compression setting
#2 heel ; #5 crown
#8
#2 crown; #5 heel
