Philippines QC Production Exam

1. 1. 3 types of sensory evaluation are exceptions

• Color

• Taste

• Chemical

• Odor

2. 2. This picture is the structure of...

• Choco Stick

• Chocolate Mochi

• Choco Crispy

• Chocolate Crispy

3. 3. How long is the semi-finished product minimum kept in the aging tank?

• 1 hour

• 4 hours

• 2 hour

• 48 hours

4. 4. The standard temperature of the aging tank when containing semi-finished products is.....

• 0-(-6) dC

• 0-6 dC

• 0-7 dC

• 0-5 dC

5. 5. The standard minimum quantity of chocolate caviar in 12 peaces of watermelon ice product is...

• 20

• 12

• 11

• 13

6. 6. The size of the ice cream sticks for Miki-Miki products is....

• 113 mm

• 95 mm

• 93 mm

• 103 mm

7. 7. The standard minimum temperature for brine solution is...

• < -30 dC

• < -35 dC

• < -25 dC

• < -45 dC

8. 8. The size of the ice cream sticks for Chocolate Stick is...

• 113 cm

• 113 mm

• 93 mm

• 133 mm

9. 9. The pH standard after CIP is ?

• 6.5-7

• 6-7.5

• 5.5-6.5

• 6.5-7.5

10. 10. What kind the topping of Choco Melt cone?

• Chocolate Caviar

• Wafer Crumbs

• Chopped Peanut

• White Ball Chocolate