Free Printable char press and flat top

1.

fryers should be between --- degrees

a)

340-344

b)

345-355

c)

365-370

d)

400-455

2.

what is the cook time for fries

a)

4;30

b)

5;00

c)

3;00

d)

2;00

3.

what is the shake Time for fries

a)

1min

b)

4 min

c)

6min

d)

8 min

4.

what is the hold time for the fries

a)

10

b)

3

c)

4

d)

8

5.

which fryersa can we cook fries in

a)

2-3

b)

1-6

c)

1-4

d)

3-5

6.

which fryers can zaps cook in

a)

2-3

b)

1

c)

3-4

d)

4-5

7.

what is the cook time for cheddar bites

a)

1

b)

6

c)

3

d)

7

8.

what is the shake time for cheddar bites

a)

3;00

b)

1;30

c)

2;30

d)

1;27

9.

what is the hold time in cheddar bites

a)

5

b)

10

c)

8

d)

15

10.

what is the max number of boneless wings that can be cooked in a basket?

a)

12

b)

30

c)

25

d)

26

11.

what is the cook time for boneless

a)

4;30

b)

2;40

c)

5;45

d)

6

12.

what is the shaketime for boneless

a)

5

b)

10

c)

4

d)

5;15

13.

what is the hold time for boneless

a)

12

b)

1

c)

3

d)

15 heat lamp/30 wing cap

14.

what is the cook time on traditional

a)

12 min

b)

10 min

c)

5 min

d)

3 min

15.

what is the shake time on traditional

a)

5 min

b)

4 min

c)

every 2 min

d)

3 min

16.

what is the hold time on traditional

a)

3 hrs

b)

1 hr

c)

2 hrs

d)

4 hrs

17.

which fryers are used to cook wings only

a)

5-6

b)

1-3

c)

5-7

d)

8-7

18.

how long should we reconstitute traditional wigs

a)

3

b)

2;00

c)

1;40

d)

1;35

19.

how long should we reconstitute bone =less

a)

10 sec

b)

5 sec

c)

30 sec

d)

1 sec

20.

what is the maximum number of wings that can be sauced in a bucket

a)

13

b)

10

c)

1`5

d)

12

21.

how long do wings drain for

a)

5

b)

10

c)

4

d)

15

22.

fryers should be set to--- degrees

a)

299

b)

390

c)

350

d)

460

23.

what temp should hot holding cabinet hold at

a)

175

b)

389

c)

258

d)

122

24.

what is the proper fryer filtering rotation

a)

old to 4 new to 1

b)

6-1

c)

4-6

d)

3-3

25.

what items cannot e cooked in the same fryers

a)

ugh

b)

gh

c)

fries & boneless

d)

wing and bone in

char press and flat top

Total questions: 25

Worksheet time: 13mins

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