Sauce QA Quiz

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Sauce QA quiz

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Rejoice Grace Maducdoc

Filipinas

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Sauce QA Quiz


Sauce QA QuizVersión en línea Sauce QA quiz por Rejoice Grace Maducdoc 1 What is the shelf life of Mild Sauce? a A. PD + 15 days b D. PD + 45 days c B. PD + 20 days d C. PD + 30 days 2 What is the storage condition for most sauces? a D. Warm Holding b B. Chilled c A. Frozen d C. Room Temperature 3 What is the shelf life of Garlic Parmesan? a C. PD + 20 days b B. PD + 15 days c D. PD + 30 days d A. PD + 10 days 4 Which sauce has an amber to black color? a D. Garlic Parmesan b C. Mild c B. Nagoya Tebasaki d A. Honey Garlic 5 Which sauce has a buttery and sweet taste? a C. Super Spicy b D. Nagoya Tebasaki c B. Spicy d A. Honey Garlic 6 What is considered a major rejection criteria? a A. Weak seal b D. Presence of molds c C. Inaccurate weight d B. Wrong labeling 7 What does HEM stand for? a D. High Emulsion Matter b A. Heat Extraction Material c B. Hazardous Extraneous Material d C. Heavy Emulsified Mixture 8 What is one minor quality rejection criteria? a A. Off-taste b C. Weak seal c D. Infestation d B. Presence of molds 9 What should be checked before product dispatch? a C. Cooking time b B. Vehicle temperature c D. Water supply d A. Employee attendance 10 What is the purpose of conducting sensory evaluation? a To reduce manpower b To evaluate product acceptability c To measure electricity usage d To monitor attendance 11 What document contains the standard formulation and procedure of a product? a Product Specification Sheet b Process Flow c Product Recipe d Raw Material Specification 12 What is the main objective of conducting product trials a To increase expenses b To delay production c To validate process and product quality d To reduce manpower only 13 What document contains the standard formulation with code for premix use a Masterlist for Premix Ingredients b MASTERFILE FOR RESEARCH AND DEVELOPMENT DOCUMENT c Sensory Profile d Store Product Masterfile 14 Which process helps maintain product quality during storage? a Proper temperature control b Frequent opening of containers c Direct sunlight exposure d Warm storage 15 What are the three (3) meat products processed in Hot Section (in alphabetical order) Written answer 16 Which sauce in the data is described as having visible specks and a reddish-orange color? a Honey Garlic b Smokey BBQ c Honey Sriracha d Tartar 17 What does opaque mean in sensory evaluation? a Clear and transparent b c d 18 All sauces in the data are homogeneous. a True b False 19 Which is NOT part of preparation prior to processing a Blending b Slicing c Dispatch d Food processing 20 What type of water should be used in production? a Tap water b Distilled water only c Filtered water d Mineral water 21 What is the allowed weight variance during portioning? a ±10 grams b ±2 grams c ±5 grams d No variance allowed 22 Raw materials must be checked under proper temperature conditions. Choose one or more answers a True b False 23 Non-food materials can be stored anywhere as long as they are sealed. Choose one or more answers a True b False 24 What process ensures ingredients are evenly combined in mixing? Written answer 25 What step involves dividing product into required quantities? Written answer 26 Which dish uses Garlic and Onion? a Super Spicy Sauce b Bolognese c Honey Sriracha d Nachos FNM 27 Grams per piece of FBP- Burger Patty? Written answer 28 Nagoya Tebasaki is prepared by blending which ingredients before cooking? a Ginger, Sake and Garlic b Garlic and Basil c Ginger and Soy Sauce d Chili, Garlic and Onion 29 Oreo Cheesecake shelf life? a 20 days b 12 days c 15 days d 18 days 30 Grams per batch of Furikake? Written answer

Sauce QA Quiz

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Sauce QA QuizVersión en línea

por Rejoice Grace Maducdoc

What is the shelf life of Mild Sauce?

What is the storage condition for most sauces?

What is the shelf life of Garlic Parmesan?

Which sauce has an amber to black color?

Which sauce has a buttery and sweet taste?

What is considered a major rejection criteria?

What does HEM stand for?

What is one minor quality rejection criteria?

What should be checked before product dispatch?

What is the purpose of conducting sensory evaluation?

What document contains the standard formulation and procedure of a product?

What is the main objective of conducting product trials

What document contains the standard formulation with code for premix use

Which process helps maintain product quality during storage?

What are the three (3) meat products processed in Hot Section (in alphabetical order)

Which sauce in the data is described as having visible specks and a reddish-orange color?

What does opaque mean in sensory evaluation?

All sauces in the data are homogeneous.

Which is NOT part of preparation prior to processing

What type of water should be used in production?

What is the allowed weight variance during portioning?

Raw materials must be checked under proper temperature conditions.

Non-food materials can be stored anywhere as long as they are sealed.

What process ensures ingredients are evenly combined in mixing?

What step involves dividing product into required quantities?

Which dish uses Garlic and Onion?

Grams per piece of FBP- Burger Patty?

Nagoya Tebasaki is prepared by blending which ingredients before cooking?

Oreo Cheesecake shelf life?

Grams per batch of Furikake?