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WorksheetsGSC OLYMPICS PRACTICE GAME
Total questions: 20
Worksheet time: 5mins
TO CONTAIN CHICKEN JOY CUT UPS DURING INSPECTION AND PREWASHING.
PAN S/S 1/2 X 4
PAN S/S 1/9 X 6
PAN S/S 1/3 X 6
PAN S/S 1/3 X 2
STORAGE TEMPERATURE OF CHICKEN JOY GRAVY?
80-90 C
85-90 F
80-90 F
85-95 F
WHAT IS THE TEXTURE OF CHICKEN JOY?
SKIN IS CRISPY
FIRM BUT TENDER TO THE BITE
MEAT IS JUICY AND TENDER
TENDER SAUSAGE SLICES
WHAT IS THE PROBABLE CAUSE OF DRY PATTY?
OVER HOLDING
OVER PRESSING OF PATTIES
HUMIDIFIED HOLDING CABINET IS NOT IN A GOOD WORKING CONDITION.
BLOATED PATTIES ARE NOT PRESSED DURING COOKING
WHAT SHOULD WE KEEP IN MIND WHEN WRAPPING THE BURGER?
WIPE OF OIL AND/OR JUICE CMUDGES ON THE BUN
UNEVEN CARAMELIZATION OF BUNS
WASH AND SANITIZE HANDS BEFORE AND AFTER HANDLING ANY PRODUCT REQUIRING USE OF HANDS
CLOGGING OF BUN TOASTER
UNDER THAWED SPAGHETTI SAUCE WILL RESULT TO
LONGER HEATING TIME
BREAKING OF MEAT SOLIDS DUE TO TOO MUCH STIRRING
DARK COLOR,THICK CONSISTENCY
SCORCHING AND BURNT PARTICLES
OPERATING TEMPERATURE OF CHICKEN JOY WARMER
110-140 F
105-120 F
110-120 F
110-130 F
CONTAIN NOODLES DURING HOLDING AT THE STATION
(a)
TEMPERATURE SETTING FOR CJOY GRAVY SERVER
65 F
75 F
65 C
60 C
WHAT IS THE NEW HOLDING TIME OF SPAGHETTI SAUCE OVER BAINE MARIE?
90 MINUTES
120 MINUTES
30 MINUTES
60 MINUTES
ICE CRYSTALS OR WATER IN OIL TRIGGERS HYDROLYTIC REACTIONS CAUSING EARLY OIL BREAKDOWN.
TRUE
FALSE
ARRANGES CHICKEN JOY PIECES ____________, ____________ TO DRAIN OFF EXCESS OIL AND PRESERVE PRODUCT CRISPINESS.
(a)
WHAT IS THE PRIMARY SHELF LIFE OF SPICY SPRINKLE?
DP + 4 MONTHS, ROOM TEMPERATURE
DP + 2 MONTHS, ROOM TEMPERATURE
DP + 3 MONTHS, ROOM TEMPERATURE
DP + 5 MONTHS, ROOM TEMPERATURE
WHAT ARE THE PROBABLE CAUSE OF SCORCHING/BURNT PARTICLES OF SPAGHETTI SAUCE?
UNEVENLY THAWED SAUCE
IMPROPER STIRRING DURING REHEATING
OVERCOOKING
SHORT COOKING TIME
USE THE LONG FORK IN STIRRING THE NOODLES (a) EVERY 2 MINUTES
DURING COOKING OF NOODLES COOKING TIME STARTS IMMEDIATELY AFTER DROPPING THE NOODLES.
FALSE
TRUE
FOR ORDERS OF YUM WITH EXTRA PATTY, THE SEQUENCE OF ASSEMBLY WILL BE AS FOLLOWS:
BUN HEEL - COOKED PATTY - EXTRA COOKED PATTY - SPECIAL BURGER DRESSING - BUN CROWN?
FALSE
TRUE
WHAT IS THE SETTING TEMPERATURE OF BAINE MARIE NOODLE VAT (DIGITAL).
200 F
205 C
205 F
200 C
WHAT ARE THE IMPORTANT THINGS TO DO AFTER CHECKING THE FINAL COOKED TEMPERATURE OF CHICKEN JOY AFTER COOKING?
DO NOT MIX THE OLD BATCH WITH NEW BATCH.
DO NOT LEAVE CHICKEN JOY OVER THE OIL MORE THAN 30 SECONDS.
DO NOT DUMP CHICKEN PIECES TO PREVENT DAMAGING THE SKIN.
DO NOT PILE CHICKEN JOY PIECES TO PREVENT SOGGINESS AND CHIPPING OFF OF SKIN.
WHAT ARE THE TOOLS AND UTENSILS IN COOKING OF BEEF PATTY?
SEARER
PATTY TURNER
LADLE
LONG TRAY
