KIM_05

1. What is our first product focus in product yield guide?

• A. Palabok

• B. Pork Sisig

• C. Panamis

2. True or False. Using incorrect portioning tools and following the correct level will prevent high wastages and unaccounted variance.

• A. True

• B. False

3. How many minutes we mix the palabok meat and sauces to prevent scorch?

• A. 10 mins

• B. 5 mins

• C. 15 mins

4. How many langka strips in a 12oz cup ECHH?

• A. 1

• B. 3

• C. 2

5. How many yield / serving the 1 kg Palabok sauce in a solo size?

• A. 10 orders

• B. 12 orders

• C. 15 orders

6. True or False. Palabok is a noodle dish in "saucy" rich sauce topped with chicharon bits, meaty pork tinapa, chopped spring onion hard-boiled egg slices and calamansi.

• A. True

• B. False

7. What is the weight per serving of Buko Pandan in an 8oz ECHH?

• A. 6 g

• B. 8 g

• C. 9 g

8. How many yield/servings we can make in Palabok Meat/Chicken toppings of a solo size?

• a. 9 orders

• b. 10 orders

• c. 16 orders

9. What is the weight per serving of Caramelized banana in an 8oz cup?

• a. 30 g

• b. 60 g

• c. 40 g

10. Complete the sentence. Extra creamy halo-halo. Sweet and creamy shaved ice milk _____ topped with different fruit and sweet preserves (red sago, buko pandan jelly, langka,ube halaya, yellow beans, red mongo beans, leche flan, macapuno, banana) and ube sorbetes at the center.

• A. mix

• B. combination

• C. concoction