問題一覧
1
What is the maximum draining time of Marinated Chicken?
30 minutes
2
What is the blanching time of fresh egg noodles?
20 seconds
3
What is the steaming time of SSP sauce?
7 minutes
4
Staging time of Pork Soup Base using electric soup boiler is 4 hours?
True
5
What is the staging time of Chao Fan rice in food keeper at room temperature?
30 mins
6
What is the staging time of diluted chicken batter mix inside chiller for fried chicken?
None
7
What is the cooking time of leg and thigh part fried chicken?
13.5 minutes
8
What is the blanching time of kangkong?
2 minutes
9
To obtain Gold standard fried chicken the temperature during fryer was set to 168ᵒC?
False
10
What is the staging time of pre portioned PCF meat held inside the chiller?
8 hours
11
What is the cutting measurement of blanched kangkong for Chao Fan?
6 mm
12
The Staging time of sweet and sour sauce for SSP in Baine marie is 1 hour?
True
13
How many grams of batter mix is needed for ten orders of Chinese Style Fried Chicken?
150 grams
14
The frying temperature needed in cooking Chicharap krupuk is 190-200ᵒC?
True
15
Too salty taste of Pork Chao Fan is the result of?
Too much seasoning mix added
16
What is the thawing time of Pork Chao Fan meat inside chiller?
12 hours
17
Portioning of steamed rice for 3 orders of PCF is?
600 grams
18
What is the staging temperature of Pork and Beef soup base using electric soup boiler?
90ᵒC
19
What is the staging time of Pork Chao Fan in baine marie warmer?
20 mins
20
Bland taste PCF is the result of?
Over Portion Steamed rice
21
Portioning of PCF Meat for 3 orders is?
85 grams
22
The method of cooking applied for Spring Roll is stir frying.
False
23
How much mami premix need for 2 batches of pork soup base?
140 grams
24
How many scoops of disher-dish are needed in assembling Pork Chao Fan?
2 scoops using disher
25
How many orders of Pork Chao Fan can be cooked per batch
3 and 6 orders
26
Serving temperature of Wonton Mami is at least 70ᵒC?
True
27
How many pieces of wonton meat do we need in one regular order of Wonton Mami?
3 pieces
28
What is the cutting measurement of kangkong for an order of kangkong with Chinese Bagoong?
2 inches
29
The standard color of newly cooked Spring Roll is light golden brown?
True
30
What is the setting of electric soup boiler during staging of soup base (Sabaw)?
Setting #2
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17問 • 1年前問題一覧
1
What is the maximum draining time of Marinated Chicken?
30 minutes
2
What is the blanching time of fresh egg noodles?
20 seconds
3
What is the steaming time of SSP sauce?
7 minutes
4
Staging time of Pork Soup Base using electric soup boiler is 4 hours?
True
5
What is the staging time of Chao Fan rice in food keeper at room temperature?
30 mins
6
What is the staging time of diluted chicken batter mix inside chiller for fried chicken?
None
7
What is the cooking time of leg and thigh part fried chicken?
13.5 minutes
8
What is the blanching time of kangkong?
2 minutes
9
To obtain Gold standard fried chicken the temperature during fryer was set to 168ᵒC?
False
10
What is the staging time of pre portioned PCF meat held inside the chiller?
8 hours
11
What is the cutting measurement of blanched kangkong for Chao Fan?
6 mm
12
The Staging time of sweet and sour sauce for SSP in Baine marie is 1 hour?
True
13
How many grams of batter mix is needed for ten orders of Chinese Style Fried Chicken?
150 grams
14
The frying temperature needed in cooking Chicharap krupuk is 190-200ᵒC?
True
15
Too salty taste of Pork Chao Fan is the result of?
Too much seasoning mix added
16
What is the thawing time of Pork Chao Fan meat inside chiller?
12 hours
17
Portioning of steamed rice for 3 orders of PCF is?
600 grams
18
What is the staging temperature of Pork and Beef soup base using electric soup boiler?
90ᵒC
19
What is the staging time of Pork Chao Fan in baine marie warmer?
20 mins
20
Bland taste PCF is the result of?
Over Portion Steamed rice
21
Portioning of PCF Meat for 3 orders is?
85 grams
22
The method of cooking applied for Spring Roll is stir frying.
False
23
How much mami premix need for 2 batches of pork soup base?
140 grams
24
How many scoops of disher-dish are needed in assembling Pork Chao Fan?
2 scoops using disher
25
How many orders of Pork Chao Fan can be cooked per batch
3 and 6 orders
26
Serving temperature of Wonton Mami is at least 70ᵒC?
True
27
How many pieces of wonton meat do we need in one regular order of Wonton Mami?
3 pieces
28
What is the cutting measurement of kangkong for an order of kangkong with Chinese Bagoong?
2 inches
29
The standard color of newly cooked Spring Roll is light golden brown?
True
30
What is the setting of electric soup boiler during staging of soup base (Sabaw)?
Setting #2