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WorksheetsSpaghetti Quiz
Total questions: 20
Worksheet time: 10mins
How many minutes do we rinse the spaghetti noodles during back up procedures?
3.5 min
2.5 min
1 min
3 min
What is the cooking flame for reheating of Spaghetti Sauce?
Medium, 2 rings fully opened
High, 3 rings fully opened
Medium, 1 ring fully opened
High, 2 rings fully opened
What is the primary shelf life of the Spaghetti Sauce?
DP + 2 Months
DP + 3 months
DP + 4 months
DP + 5 months
What is the cooking time of 2 bags of Spaghetti Sauce?
17 mins
12 mins
18 mins
15 mins
What is the soaking time of Noodles?
5- 10 secs
1-5 secs
5 secs
3 secs
Fill in the blanks: Replenishment of water of the Noodle Vat.
Replenish when the water level goes down by _______ from the overflow hole.
1cm
2cm
3cm
4cm
How may liters of water do we need for two (2) kilos of Spaghetti Noodles?
12
11
10
9
Stirring time of noodles?
Approx. every 3 mins
Approx. every 2.5mins
Approx. every 2 mins
Approx. every 1 mins
What is the tertiary shelf life of Spaghetti Sauce?
DO + 1 day, Chiller Temp
DO + 2day, Chiller Temp
DO + 3 day, Chiller Temp
DO + 4 day, Chiller Temp
What is the probable cause of “Short Noodles Strands”?
Improper dropping of noodles
Tongs were used to portion noodles
noodles are not cooled immediately
over soaking / double soaking in hot water
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 sausages slices
Red orange meat sauce; with at least 2 pcs of sausages slices
Red orange meat sauce; slightly glossy; with at least 2 pcs of hot dog slices
What is the internal temperature of Spaghetti Sauce?
169F
>170
<170
> or <170
What is the grams of portioned noodles (with portioning basket)?
· 209-212 g
210-212 g
210-214 g
210-213g
What is the draining time of soaked noodles?
5 sec
5-10 sec
3-5 sec
3 sec
What is the setting temperature of Baine Marie Sauce Vat (Digital)
200c
205c
200f
205f
What is the water temperature of Sauce Vat for BOTH ANALOG and DIGITAL?
170 F minimum
180 F minimum
190F minimum
200 F minimum
Transfer cooled noodles to empty segment of the perforated strainer. Cover the strainer to guard against contaminants and______________
pathogen
bacteria
moisture loss
food safety issues
What is the secondary shelf life of Spaghetti Sauce?
DT + 3 days
DT + 4 days
DT+2 days
DT + 2 hours
What is the secondary shelf life of Grated Cheese?
DO + 4 days
DO + 3 days
DO + 2 days
DO +1 days
___________ portion cup is used to portion and contain spaghetti noodles during soaking
white
black
beige
black and white
