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Worksheets

Pantry Station

Total questions: 10

Worksheet time: 3mins

Name
Class
Date
1.

What is the final cooked temperature of spaghetti sauce?

a)

Aleast 180F

b)

Atleast 170F

c)

170F

d)

180F

2.

What is the final weight of assembled spaghetti?

a)

228g-250g

b)

230g-255g

c)

228g-244g

d)

233g-255g

3.

How many minutes is the rinsing time of spaghetti noodles?

a)

2min 30sec

b)

1min 30sec

c)

2minutes

d)

1min 45sec

4.

What is the tool use to stir the spaghetti sauce?

a)

Basting spoon

b)

Long fork

c)

Andrea spoon

5.

What is the setting temperature of digital noodle Vat?

a)

200F

b)

205F

c)

210F

d)

190F

6.

What is the holding time of grated cheese in the station?

a)

6hrs RT

b)

4hrs RT

c)

8hrs RT

d)

2hrs RT

7.

What is the holding time of spaghetti sauce in the station?

a)

2hrs over baine marie

b)

2.5 hrs over baine marie

c)

1hr 30min over baine marie

d)

1hr over baine marie

8.

What is the cooking time of 2 packs spaghetti sauce?

a)

11mins

b)

10mins

c)

6mins

d)

12mins

9.

What should be the temperature of spaghettinoodle after cooling??

a)

80F above

b)

85F and below

c)

85F above

d)

80F and below

10.

What is the tool used to portion spaghetti sauce?

a)

3oz spoodle

b)

4oz laddle

c)

2oz spoodle

d)

3.8oz spoodle