WINGS Guidelines Quiz

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20-item wings MCQ

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Rejoice Grace Maducdoc

Filipinas

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WINGS Guidelines Quiz


WINGS Guidelines QuizVersión en línea 20-item wings MCQ por Rejoice Grace Maducdoc 1 What is the standard local weight range for Regular Chicken Wings Wingette? a D. 60–80 g b A. 20–30 g c C. 50–70 g d B. 30–45 g 2 What is the imported weight range for Regular Chicken Wings Drumette? a D. 90–110 g b A. 40–70 g c C. 55–90 g d B. 50–80 g 3 What is the standard weight range for Drumsticks? a A. 70–90 g b B. 80–100 g c C. 90–110 g d D. 100–120 g 4 How many pieces are packed per bag for Regular Wings? a B. 100 pcs b C. 120 pcs c A. 60 pcs d D. 140 pcs 5 What is the shelf life of Local Market Regular Marinated Wings? a B. PD + 4 days b D. PD + 15 days c A. PD + 2 days d C. PD + 6 days 6 What is the shelf life of Boneless Marinated products? a A. PD + 4 days b C. PD + 6 days c D. PD + 15 days d B. PD + 5 days 7 How much salt is required for 600 pcs of Regular Wingette (Local)? a D. 320 g b A. 80 g c B. 120 g d C. 160 g 8 How much pepper is used for 600pcs Regular Drumette (Imported)? a B. 60 g b A. 30 g c C. 90 g d D. 120 g 9 What packaging material is used for Drumsticks? a A.Nylon / PE Bag (254mmx406mmx85mic) b C. Medium Nylon Low Density (254mmx406mmx85mic) c B. Sandwich Bag d PET/PE Plastic (344mmx500mmx62mic) 10 Which on these defect is checked during the sorting process? a D. Wrong labeling b C. Excess marination c A. Over seasoning d B. Hematoma 11 What is the required chiller temperature during receiving? a B. 0°C to 4°C b A. 5°C to 10°C c C. -5°C to 0°C d D. -18°C to -24°C 12 What is the standard local weight range for Breast Fillet? a B. 120g–200g b A. 100g–150g c D. 200g–350g d C. 144g–233g 13 What hematoma size is considered reject? a D. ≥15 mm b B. ≥8 mm c A. ≥5 mm d C. ≥10 mm 14 Small pieces from butterfly cutting are used for: a D. Stroganoff b A. Cutlets c B. BCB d C. Boneless Strips 15 How much salt is required per kilo for Boneless? a D. 13 g b A. 5 g c B. 8 g d C. 10 g 16 What is the standard weight per pack for BCB? a D. 150 g b B. 70 g c A. 50 g d C. 100 g 17 What is the required condition of products during storage? a B. Ambient b A. Chilled c D. Warm d C. Frozen 18 What is the required number of strips for Boneless? a A. 2–5 pieces b D. 15–20 pieces c B. 5–7 pieces d C. 8–15 pieces 19 What is the standard size for Cutlets? a B. 0.5 inches b A. 0.2 inches c D. 2 inches d C. 1 inch 20 What is the required chiller temperature during receiving? a D. -18°C to -24°C b C. -5°C to 0°C c A. 5°C to 10°C d B. 0°C to 4°C 21 What is the standard cold storage temperature? a A. -5°C to 0°C b D. 10°C to 20°C c C. -18°C to -24°C d B. 0°C to 4°C 22 How long should Breast Fillet be thawed? a A. 4 hours b D. Approximately 12 hours c B. 6 hours d C. 8 hours 23 What is the acceptable internal temperature after thawing? a A. 5°C to 10°C b B. 0°C to 4°C c D. 20°C to 25°C d C. -10°C to -5°C 24 What is the imported Breast Fillet weight range? a D. 250g–500g b A. 120g–200g c C. 200g–400g d B. 161g–320g 25 What hematoma size is considered reject for boneless? a C. >10 mm b D.>15 mm c A. ≤5 mm d B. ≥8 mm 26 What cutting method is performed first in the process? a D. Strip Cutting b C. Butterfly Cutting c A. Slant Cutting d B. Cube Cutting 27 Small pieces/reject from slant cutting are used for: a B. BCB and Cutlets b A. Whole Fillet c C. Drumette d D. Wingette 28 How much salt is required per kilo for Boneless? a A. 5 g b B. 8 g c C. 10 g d D. 13 g 29 How much salt is required per 0.9kg for Stroganoff? a C. 9 g b A. 8 g c B. 10 g d D. 15 g 30 What type of sealing is used during packing? a B. Manual Sealing b D. Tape Sealing c A. Heat Sealing d C. Vacuum Sealing 31 Boneless weight per pack? a B. 3 kg/pack b A. 1 kg/pack c D. 6 kg/pack d C. 5 kg/pack 32 What is the packaging size of Drumstick a b c d

WINGS Guidelines Quiz

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WINGS Guidelines QuizVersión en línea

por Rejoice Grace Maducdoc

What is the standard local weight range for Regular Chicken Wings Wingette?

What is the imported weight range for Regular Chicken Wings Drumette?

What is the standard weight range for Drumsticks?

How many pieces are packed per bag for Regular Wings?

What is the shelf life of Local Market Regular Marinated Wings?

What is the shelf life of Boneless Marinated products?

How much salt is required for 600 pcs of Regular Wingette (Local)?

How much pepper is used for 600pcs Regular Drumette (Imported)?

What packaging material is used for Drumsticks?

Which on these defect is checked during the sorting process?

What is the required chiller temperature during receiving?

What is the standard local weight range for Breast Fillet?

What hematoma size is considered reject?

Small pieces from butterfly cutting are used for:

How much salt is required per kilo for Boneless?

What is the standard weight per pack for BCB?

What is the required condition of products during storage?

What is the required number of strips for Boneless?

What is the standard size for Cutlets?

What is the required chiller temperature during receiving?

What is the standard cold storage temperature?

How long should Breast Fillet be thawed?

What is the acceptable internal temperature after thawing?

What is the imported Breast Fillet weight range?

What hematoma size is considered reject for boneless?

What cutting method is performed first in the process?

Small pieces/reject from slant cutting are used for:

How much salt is required per kilo for Boneless?

How much salt is required per 0.9kg for Stroganoff?

What type of sealing is used during packing?

Boneless weight per pack?

What is the packaging size of Drumstick