WorksheetsBurger
Total questions: 53
Worksheet time: 28mins
General Appearance: Bun: Uniform golden brown in color; well-shaped; toasted crumb
true
false
Sliced Cheese: Uniform light yellow-orange slice; whole; slightly melted
true
false
Special Burger Dressing: Light pink to peach in color
true
false
Texture: Patty: Tender and juicy
true
false
Serving Temperature of burger
At least 110F
At least 130f
At least 140F
At least 160F
how many buns does a pack of regular buns have?
9pcs
12pcs
8 pcs
10 pcs
weight of 1 pack all purpose dressing
1.5kg
2kg
2.5kg
1kg
how many pieces of bacon in 1 pack
10 pcs
12 pcs
15 pcs
20pcs
how many pieces does 1 case of burger patties have?
190pcs
200 pcs
216pcs
211 pcs
weight of special burger dressing in 1 pack
2kg
2.5kg
3kg
1kg
1 pack of wrapper has
800 sheets
2000 sheets
500 sheets
1000 sheets
Walk-In / Reach-In Chiller temperature
30-35F
40-45F
0 +/- 10
35-40F
Griddle Cut-in Temperature
370-375F
370-380F
365-370F
366-380F
Holding Cabinet Set Temperature
160F
180F
140F
350F
Shelf-life: patty
DP + 3mos
DP + 5mos
DP + 2mos
DO + 1 day
Shelf-life: Sliced Cheese
DP + 10 days
DP + 5 days
DP + 5mos
DP + 2mos
Newly Cooked Temperature of patty
>180F
>165F
>140F
>130F
Bacon Strips Thawing Temperature
33-36F
140F
30-35F
35-40F
Bacon Strips Secondary Shelf-life
Date Opened + 1 day
Date Opened + 5 days
Date Opened + 2 days
Date Opened + 3 days
Special Burger Dressing Holding Time
6 hours room temp
8 hours room temp
6 hours over ice
8 hours over ice
Special Burger Dressing Secondary Shelf-life
Date Opened + 7 days (Chilled)
Date Opened + 5 days (Chilled)
Date Opened + 3 days (Chilled)
Date Opened + 2 days (Chilled)
Catsup Holding Time
48 hours, Room Temperature
20 hours, Room Temperature
12 hours, Room Temperature
24 hours, Room Temperature
Sliced Cheese Holding Time
4 hours over ice
24 hours over ice
8 hours over ice
2 hours over ice
Tomato cut thickness
about 3.4mm
about 4mm
about 6mm
about 3mm
Tomato and Lettuce Secondary Shelf-life
6 hours (chilled)
8 hours (chilled)
12 hours (Chilled)
3 hours (chilled)
Tomato and Lettuce Holding Time
6 hours over ice
4 hours over ice
3 hours over ice
8 hours over ice
Mushroom Slices Holding Time
8 hours, RT
6 hours, RT
4 hours, RT
12 hours, RT
Griddle Temperature Setting
340F
345F
375F
350F
Griddle Preheating/Cooling Time
1 hour
30mins
50mins
20mins
Holding Cabinet Cavity & Water Bath Temp:
160
165
180
170
Holding Cabinet Cavity & Water Bath "Operating" Temp
140F
180F
170 +/- 10F
180 +/- 10F
Round up Bun Toaster temperature #
2
5
8
10
Bun Toaster compression
#8
heel: 5
crown: 2
heel: 2
crown: 5
heel: 3
crown: 6
LPG pressure Shaded Portion : 11-13 inch/wc
true
false
Laying of Patties: Load Size per zone
10
8
12
cold zone
Pilot Light is OFF when laying patty
true
false
Patties should be Frozen / Stone Hard
true
false
when Cooking, searing will be done after __ seconds
2 mins
10
20
2:50mins
Pressing of bloated patties: ___ before end of cooking time
1:30min
30secs to 1 min
2:30mins
2mins
Pulling of Patty: Maximum of __ patty at a time
5
6
4
2
Scrape the Griddle Every after batch
true
false
Internal holding Temperature of Patty
At least 140f
At least 170F
At least 165F
At least 160F
Roundup Bun Position: Back slot is for
Yum Bun
bun crown
bun heel
Champ Bun
Roundup Toasting Time
10 seconds
30 seconds
20 seconds
4 mins
Burger Holding Time
15 mins
20 mins
MTO
10 mins
what is the =probable cause if the Patty is Too Dark
Cooking time is short
Bloated patties are not pressed during cooking
Griddle Temperature is too high
Patty is semi-frozen or thawed
probable cause of dry patty
Over pressing of patties
Overholding
Humidified holding cabinet is not in a good working condition
Griddle Temperature is too high
probable cause if Undercooked/pale patty
Griddle temperature is too low
Cooking time is short
Cooking time is too long
Patties are laid when pilot light is ON
probable cause of Deformed buns
Excessively dented/deformed bun trays
Rough handling
Bun Toaster temp is too high
Incorrect clearance of bun toaster
probable cause of Low Temperature burger
Too long microwaving time of burger
Stacking more than the recommended
Food warmer is set at a lower temperature or is not working properly
Held at room temperature
sanitize vegies for
1 min
3 mins
2 mins
5 mins
for the new sanitizing solution, use 100ppm for 2 mins
true
false
Cut leaves measuring __ in length and width
approx 3 - 4 inches
approx 2-3 inches
3 inch
approx 1.5 - 3 inches
