WorksheetsGSC spag
Total questions: 25
Worksheet time: 18mins
Serving temperature of Jolly Spaghetti
(a)
GS Texture of Spag. Noodles:
(a) but tender to the bite
Secondary shelf life of spag. Sauce
DT + 3 days,chiller
DP + 3 days, chiller
DT + 2 days, chiller
DP + 2 days, chiller
To contain spaghetti noodles during holding time at the Pantry Station (must be used with cover and inserts)
M5 plastic
Aluminum tray
Perforated strainer
Thawing temp.
Of spag. Sauce
(a)
Holding time of grated cheese
3hrs, room temp
2hrs, room temp
4hrs, room temp
6hrs, room temp
Drop spaghetti noodles in crisscross motion and activate timer.
True
False
Stir Spaghetti Noodles occasionally using long (a) , approximately every 2 minutes
Prepare ice-cold water approximately (a) minutes before the end of cooking time.
Holding time of spag. Noodles
1.5 hrs, room temp.
2hrs, room temp.
2hrs, over BM
1.5 hrs, over BM
Toss and turn noodles with (a) hands under running filtered water.
Stir spag. Sauce occassionaly with _______ touching the bottom of the pot to prevent scorching every ________.
long fork, 2mins.
Basting spoon, 2mins.
Basting spoon, 2.5mins
Long fork, 2.5mins
Final cooked temp. Of spag. Sauce
At least 190F
At least 140F
At least 170F
At least 180F
Maximum number of spaghetti orders for assembly is (a) since maximum capacity of noodle basket holder is 4 portioning baskets
Noodle vat temp setting ( digital)
180F
190F
200F
205F
Skim Noodle Vat every _______ or as the need arises.
1hr
2hrs
30mins
3hrs
Using a __________spoodle, place one (1) heaping scoop of spaghetti sauce (95 to 100g) onto the noodles and spread evenly, should have at least ____sausage slices.
3oz, 2
3oz, 3
1.5oz,2
1.5oz, 3
Using a _____________ portion one (1) level scoop of grated cheese (8 to 10g) and spread evenly on top of the spaghetti sauce.
1/2 tablespoon
1/2 teaspoon
1 teaspoon
1 tablespoon
Maximum pack of spag sauce for back up & what is the re-heating time
1pk; 6mins
4pks; 25 mins
3pks;17mins
Maximum spag. Noodles for back-up and what is the cooking time?
3kg; 11mins
5kg; 11mins
2kg; 11mins
4kg; 11mins
Holding time of spag sauce over Baine Marie ( in hr)
(a)
Rinsing time of spag. Noodles
(a) mins.
FINAL COOLED DOWN NOODLE TEMPERATURE _______ and below
80C
85F
85C
95F
Mushy outside but undercooked noodles.
What is/are the probable causes?
Insufficient quantity of water used in cooking
Required water temperature is not met; water is not continuously boiling
A only
a & b
B only
Sauce too strong flavor blend (ie: too spicy, too salty, too sweet, too strong smoke flavor.
What is/are the probable cause?
Held beyond recommended holding time.
Improper stirring during reheating
Prolonged cooking time
Short cooking time
