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WorksheetsPantry Station
Total questions: 20
Worksheet time: 10mins
Stirring time of noodles?
Approx. every 1 mins and 30 secs
Approx. every 3 mins
Approx. every 2 mins
Approx. every 1 mins
What is the cooking time of 2 bags of spag sauce?
15 mins
12 mins
7 mins
11 mins
Fill in the blank: Noodles back-up procedures.
Transfer Cooled noodles to empty segment the the perforated strainer. Cover the strainer to guard against contaminants and _________________ .
Pathogens
bacteria
moisture loss
food safety issues
What is the soaking time of Noodles?
5-10 seconds
7 seconds
5 seconds
1-2 seconds
What is the secondary shelf life of grated cheese?
DO + 1 day
DO + 2 day
DO + 3 day
DO + 4 day
What is the Secondary Shelf life of spag sauce ?
DT + 3 days
DT + 5 days
DT + 4 days
DT + 2 days
What is the probable cause of "Short noodle Strands"
Improper dropping of noodels
Tongs were used to portion noodles
Noodles are not cooled immediately
Over soaking / double soaking in hot water
Noodles Back-Up procedure:
How many liters of water do we need for two (2) kilos of spag noodles?
12
10
11
9
What is the draining time of soaked noodles?
5 seconds
5-10 seconds
10 seconds
1-2 seconds
What is the cooking flame for reheating of Spaghetti Sauce?
Medium, 2 fully ring opened
High, 3 ring fully opened
Medium, 1 ring fully opened
High, 2 rings fully opened
What is the grams of portioned noodles? (with portioning basket)
209 - 212g
210 - 212g
210 - 214g
210 - 213g
What is the setting temperature of Baine Marie Sauce Vat (Digital)?
200C
205C
200F
205F
What is the internal temperature of Spaghetti Sauce?
170 F
>171F
>170F
>180F
What is the primary shelf life of Spaghetti Sauce?
DP + 1 months
DP + 2 months
DP + 4 months
DP + 3 months
Fill the blank: Replenishment of water of the Noodle Vat
Replenish when the water level goes down by ________________ from the overflow hole.
1 cm
2 cm
3 cm
4 cm
Cooking flame of Spaghetti Noodles?
High, 3 rings fully opened
Medium, 2 rings fully opened
High, 3 rings half opened
Medium, 3 rings fully opened
What is the general appearance of spaghetti sauce?
Red orange meat sauce; glossy; with at least 2 pcs of sausages slices
Red orange meat sauce; slightly glossy; with at least 2 pcs of meat slices
Red orange meat sauce; with at least 1 pc of sausages slices
Red orange meat sauce; glossy; with at least 2 pcs of meat solid
How many minutes do we rinse the Spag noodles during back-up procedures?
3.5 minutes
2.5 minutes
2 minutes
3 minutes
What is the water temperature of Sauce vat for both analog and digital?
170F mins
180F mins
190F mins
200F mins
What is the tertiary shelf life of Spaghetti Sauce?
DO + 1 day, Chiller
DO + 2 days, Chiller temp
DO + 3 days, Chiller temp
DO + 4 days, Chiller temp
