Crunchy Chicken Sandwich

Crunchy Chicken Sandwich

KG

15 Qs

quiz-placeholder

Similar activities

1.5 GSC reviewer

1.5 GSC reviewer

Professional Development

15 Qs

Resturants

Resturants

KG - Professional Development

10 Qs

Food 🍱

Food 🍱

1st Grade

17 Qs

UNIT 4 LUNCHTIME

UNIT 4 LUNCHTIME

1st Grade

10 Qs

food

food

KG - Professional Development

11 Qs

McDonald's

McDonald's

KG - Professional Development

10 Qs

Subjective v. Objective Review Game

Subjective v. Objective Review Game

9th - 12th Grade

14 Qs

Food Guessing🍔🍟

Food Guessing🍔🍟

KG - University

15 Qs

Crunchy Chicken Sandwich

Crunchy Chicken Sandwich

Assessment

Quiz

Other

KG

Medium

Created by

Raul Villacruz

Used 6+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are Gold Standard Attributes of our Crunchy Chicken Sandwich, EXCEPT:

Sandwich buns not compressed

Cooked chicken patty is evenly coated with dark brown coating without flakes

Toasted buns are uniform golden brown in color and is slightly sweet

Off white to beige colored dressing

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The dine-in the serving temperature of Chicken Sandwich is:

140°F

120°F

145°F

110°F

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary shelf life of RBD Palm Olein?

DP + 150 days

DP + 190 days

DP + 180 days

DP + 160 days

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How many servings does one case of frozen chicken patty have?

100 servings

130 servings

135 servings

120 servings

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the tertiary shelf life of the Special Sandwich Dressing?

Date Transferred + 1 hour

Date Transferred + 5 hours

Date Transferred + 8 hours

Date Transferred + 10 hours

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Below is the probable cause of Chicken patty is too dark or over-cooked or with presence of burnt parts, EXCEPT for;

Fryer temperature setting is too high

Frying time is too long

Standard holding condition, procedure and time was not followed.

Prolonged staging of frozen chicken patty at room temp.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Below is the probable cause of Texture of breading is not crispy or soggy, EXCEPT for;

Patties were overlapped during cooking

Low oil temperature was used

Chicken Patty was under-cooked

Fryer was over-loaded

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?