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WorksheetsGSC "Spaghetti" 2025
Total questions: 20
Worksheet time: 11mins
Occasionally stir Spaghetti sauce during reheating, approximately every 2.5 minutes.
True
False
During product assembly, drain the noodles for 5 to 10 minutes.
False
True
The following probable cause of Soggy Noodles EXCEPT ;
Required water temperature is not met
Soaked noodles are left standing over noodle vat
Short cooking time
Noodles are not drained properly
Disposable gloves must be replaced on the following conditions EXCEPT ;
After handling raw foods and raw materials
Maximum of 2 hours
Every time crew takes a break
When the gloves get ripped or torn during use
What is the temperature of Spag Noodles after rinsing?
At least 85 F
Above 85 F
85 F and below
85 F
What is the probable cause of Spag Sauce too thick?
Held beyond recommended holding time
Over cooking
Improper stirring during cooking
Prolonged cooking time
Holding time of Spaghetti Sauce over baine marie is 2 hours.
True
False
What is the holding time of Grated Cheese?
6 hours Over Ice
6 hours Room Temp.
4 hours Room Temp.
4 hours Over ice
Our customers get the same GOLD STANDARD attributes of our products at any time and in any store they visit.
Gold Standard
Standard
Gold Standard Consistency
FSC
The MOST desirable and BEST
attribute of a product that is
highly acceptable to our
customers
Gold Standard Consistency
Standard
Gold Standard
FSC
What are the 5 Gold Standard attributes
Serving Temperature, Portioning, Appearance, Texture/doneness and Taste / Flavor.
Serving Temperature, Portioning, Appearance, Texture/doneness and Correct TNU.
Serving Temperature, Portioning, Weight, Texture/doneness and Taste / Flavor.
Portioning, Appearance, Cooked temperature, Texture/doneness and Taste / Flavor.
Serving Temperature of Spaghetti?
At least 130 F
At least 140 F
at least 170 F
At least 180 F
The General Appearance of Grate Cheese is uniform light yellow?
True
False
The General Appearance of assemble SPAGHETTI is Adequately drained spaghetti noodles; neatly topped with sauce and grated cheese..
False
True
What is the Secondary shelf life of Grated Cheese?
DO + 24 hours RT
DO + 24 hours chiller
DT + 24 hours RT
DT + 24 hours chiller
What is the ratio of ICE COLD WATER?
7 liters of Water : 2 liter line (Taylor pail) ICE
2 liters of Water : 7 liter line (Taylor pail) ICE
10 liters of Water : 2 liter line (Taylor pail) ICE
10 liters of Water : 4 liter line (Taylor pail) ICE
Below is the CRITICAL points when portioning the Spaghetti Noodles during assembly, EXCEPT for:
Ensure that the digital weighing scale is tared prior weighing of spaghetti noodles.
Maximum number of spaghetti orders for assembly is 6, since maximum capacity of noodle basket holder is 6 portioning baskets.
Wear disposable gloves when portioning noodles.
Observe FIFO
Heating time of 2 packs of Spaghetti Sauce?
11 minutes
12 minutes
10 minutes
6 minutes
Rinsing time of Spaghetti Noodles during back-up procedure?
(a)
What TNU to be used in portioning Spaghetti Sauce during assembly?
(a)
