Burger

Sanitize vegetables for how many minutes?

• 1 minute

• 3 minutes

• 2 minutes

• 50 seconds

Cut the lettuce approximately _______ in length and width.

• 1 to 2 in

• 1.5 to 2 in

• 1.5 to 3 in

• 1 to 2.5 in

These are the probable causes of low temperature of burgers except

• short microwaving time

• held at room temperature

• microwave is not working properly

• excessive carbon deposits on the griddle plate

What is the cut in temperature of the griddle?

• 365-370F

• 370-375F

• 360-370F

• 365-375F

When do we need to scrape the griddle during operating?

• every hour

• as needed

• every minute

• every after batch

What is the internal temperature of y patty in the holding cabinet?

• 130F

• 145F

• 135F

• 140F

Tick the probable causes of undercooked or pale patty

• griddle temperature is too low

• cooking time is short

• patties are laid when pilot light is ON

• patties are placed in the cold zone

What is the secondary shelf life of Special burger dressing?

• 8 hours over ice

• Date opened + 2 days (Chilled)

• 6 hours over ice

• Date opened + 3 days (Chilled)

Pressing of bloated patties should be done

___ seconds to ___ minutes before end of cooking time.

• 45 seconds to 1 minute

• 40 seconds to 1 minute

• 30 seconds to 1 minute

• 20 seconds to 1 minute

LPG pressure must be in _______ shaded portion.

• 10-13 wc

• 11-13 wc

• 10-12 wc

• 11-14 wc