HARD LEVEL 01

Standard Thawing time of CSFC inside chiller is 12 hours. True or False?

• true

• false

Answer explanation

should be 24 hours

Standard temperature of Pork Chaofan after cooking is atleast 75C? True or False?

• true

• false

Minimum of 1 hour is the standard Draining time of CSFC? True or False?

• true

• false

Answer explanation

1. should be Minimum 10 – Maximum 30 minutes 

Secondary Shelf life of opened bottled light soy sauce is DO + 30 days. True or False?

• false

• true

Answer explanation

should be DO + 14 days

70 C is the correct staging Temperature of CSFC? True or False?

• true

• false

What is the secondary shelf life of egg at room temperature

• DD + 24 hours

• DD + 3 days

• DD + 2 Days

• DD + 7 days

The following are the Critical description of a Gold Standard Chinese Style Fried Chicken except:

• Dark colored, tough texture CSFC.

• Crunchy, Reddish - Brown Skin with visible bumps

• Juicy Tender Meat.

• Right Flavor Blend

The following are the critical attributes of Pancit Canton except:

• Slightly salty savory taste.

• Firm to bite noodles

• Soggy and bland taste

• Complete portion

All are the critical description of a Gold Standard Pork chaofan except.

• Distinct wok flavor with visible meat and egg bits.

• Firm and moist rice.

• Serving Temp at least 60 degrees Celsius.

• Visible burnt parts and burnt taste.

The following are the Critical description of a Gold Standard SSHH except:

• Easily mixed, fine ice.

• Complete ingredients

• Coarse ice, bland taste halo halo

• Sweet and creamy Halo-halo