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WorksheetsCREAMY SOUP
Total questions: 20
Worksheet time: 16mins
Primary Shelf life of Sauted Mix is?
(a)
We add the soup base using the?
4 oz ladle
3 oz ladle
Soup spoon
Creamy soup, Gold standard consistency is ?
(a)
What is the warm up time of baine marie?
(a)
Critical point to prevent undercooked noodle is to ensure that the water is briskly boiling before you drop them.
True
False
Portion the number of spice mix using ?
4oz ladle
Soup spoon
3 oz spoodle
1 1/2 ladle of soup base is equivalent yo 165+/-5 grams
True
False
For 1-2 recipes of soup base, set the prescribed cooking time at 6 minutes.
True
False
Occasionally stir the soup base during cooking to prevent (a) ?
Secondary shelf life of macaroni noodles is (a) ?
Holding creamy soup in the warmer will lead to SALTY PRODUCTS
True
False
Water should start boiling again (a) after adding the noodles
STOCPOT 20cm is used to cook and hold the soupbase
True
False
After measuring required water and salt for cooking macaroni noodles, set burner to _____ flame
High
Low
Medium
(a) is added to prevent sticking of noodles
Creamy Soup is held on baine-marie for (a)
Portion macaroni noodles until it reaches the first groove of the bowl. It is approximately (a)
Calling code of Creamy macaroni soup is (a)
Creamy Macaroni soup is ASSEMBLE TO ORDER(ATO). There is no holding time in the warmer.
True
False
Lapsed Creamy soup will result to _______ and ______ products
(a)
