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Worksheets

1.5 GSC reviewer

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

Pre-wash pans and dedicated kitchen shears should be wash and clean at the end of every shift

a)

True

b)

False

2.

Manually tumble the chicken cut-ups at least ___ times

a)

4

b)

2

c)

3

d)

5

3.

Replenish when the water level goes down by __ from the overflow

a)

1 inch

b)

1 mm

c)

1 ft

d)

1 cm

4.

Shorten cooking time in spag noodles will result to

a)

Rough noodles

b)

Tough noodles

c)

Soggy noodles

d)

Mashy noodles

5.

Bleed dispenser ___ times over a pan.

a)

2

b)

3

c)

None

d)

4

6.

2nd alarm of the grill timer will display _____

a)

Turn and press patty

b)

Press bloated

c)

Pull patty

d)

Sear patty

7.

Do not pile Chickenjoy pieces to prevent _____

a)

Damaging of skin

b)

Sogginess

c)

Wrinkled skin

d)

Dark skin

8.

Cooked temp for white meat

a)

170F

b)

180C

c)

180F

d)

170C

9.

Stir spaghetti sauce every 2 minutes

a)

True

b)

False

10.

Ice cold water ratio is

a)

2L (ice):7L (water)

b)

2L (water):7L (ice)

c)

3L (ice):4L (water)

d)

3L (water):4L (ice)

11.

Do not overhold sliced cheese to prevent it from being oily and soft

a)

True

b)

False

12.

Drop maximum of ___ yum buns at a time (___ pair in each hand)

a)

2; 1

b)

1;2

c)

10;5

d)

5;10

13.

Thawed weight of Chickenjoy Thigh part

a)

120-163g

b)

105-155g

c)

114-162g

d)

115-166g

14.

Tertiary Shelf life of spaghetti sauce

a)

DO + 1 day, chiller

b)

DT + 2 days, chiller

c)

DO + 2 days, Chiller

d)

DT + 1 day, Chiller

15.

Bun toaster bun compression setting

a)

#2 heel ; #5 crown

b)

#8

c)

#2 crown; #5 heel