
GSC Spag '23
Authored by Jenny Gonzales
Other
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
the following are the cause of soggy and soft noodles except:
prolonged cooking time
noodles are properly cooled
noodles are not drained properly
soaked noodles are left standing over noodle vat
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
the primary factor to consider before ending the cooking of spaghetti sauce is the cooking time
true
false
Answer explanation
the primary factor is the internal temperature of the sauce
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
______ is use to stir the Spaghetti sauce during cooking.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_____ is the tertiary shelf life of Spaghetti Sauce
DO + 1 Day Chiller Temperature
DO + 12 hours Chiller Temperature
DO + 2 Days Chiller Temperature
DO + 8 hours Chiller Temperature
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False : During cooking of Spaghetti noodles, stir occasionally using long kitchen fork, approximately every 3minutes.
True
False
Answer explanation
Should be approximately every 2 minutes
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Disposable gloves must be replaced on the following conditions:
every time crew takes a break
maximum of 2hours
when the gloves get ripped or torn during use
after handling raw foods and raw materials
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
secondary shelf life of grated cheese
DO + 12 hours room temperature
DO + 24 hours chiller temperature
DO + 12 hours chiller temperature
DO + 48 hours chiller temperature
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