BURGER
Burger Knowledge Quiz
Test your knowledge about burgers and cooking temperatures with our engaging quiz! Whether you're a culinary novice or a grilling expert, this quiz will challenge what you know about preparing delicious burgers.
Key Features:
- Multiple choice questions
- Focus on food safety and cooking techniques
- Fun for all burger enthusiasts
FINAL TEMPERATURE OF MUSHROOM AFTER MICROWAVING?
AT LEAST 135 F
AT LEAST 140 F
AT LEAST 145 F
AT LEAST 130 F
WHAT IS THE STANDARD GRIDDLE CUT IN TEMP.?
360 - 370 F
365- 370 F
365-375 F
370 - 375 F
WHAT IS THE MAXIMUM CAPACITY OF THE LONG TRAY FOR COOKED RY PATTIES?
20
10
30
40
PULL MAXIMUM OF _____________ RY PATTIES AT A TIMEAT THE END OF COOKING TIME?
5
8
4
6
WHAT IS THE STANDARD OPERATING TEMPERATURE OF CHILLER?
35-40 F
0-+/-10 F
36-50 F
40-50 F
WHAT IS THE WATER AND CAVITY TEMP OF HOLDING CABINET?
180 F
160 F
170 F
190 F
HOLDING TIME OF RY PATTY INSIDE THE HOLDING CABINET?
10 MINS
15 MINS
1 HOUR
20 MINS
THE SERVING TEMP OF BURGER?
AT LEAST 140 F
AT LEAST 130 F
AT LEAST 150 F
AT LEAST 165 F
SHELF LIFE OF RY PATTY?
DP+ 3 MONTHS
DP+ 2 MONTHS
DP+ 6 MONTHS
DP+ 8 MONTHS
FINAL TEMP OF NEWLY COOKED RY PATTY?
ATLEAST 140 F
ATLEAST 160 F
ATLEAST 165 F
ATLEAST 180 F
THAWING TIME OF BACON STRIPS?
6 HRS MINIMUM (CHILLED)
8 HRS MINIMUM (CHILLED)
10 HRS MINIMUM (CHILLED)
24 HRS MINIMUM (CHILLED)
TEMP KNOB SETTING OF OF ROUND UP BUN TOASTER?
#8
#2
#5
#6
HOLDING TIME OF SLICED CHEESE?
2 HRS. OVER ICE
30 MINS.
1 HR. OVER ICE
NONE OF THE ABOVE
PRESS BLOATED PATTIES_____________________ BEFORE END OF COOKING TIME.
20 - 30 SECS.
30 SEC. TO 1 MINUTE
1MINUTE TO 2 MINNUTES
10- 20 SECS.
WHAT IS THE RATIONALE ON SEARING OF PATTIES?
TO ENSURE THAT PATTY MEETS THE INTERNAL TEMP OF PATTY.
TO MAKE SURE THAT GRIDDLE MEET THE STANDARD INTERNAL TEMP. DURING COOKING
NONE OF THE ABOVE
TO ENSURE PROPER TRANSFER OF HEAT FROM GRIDDLE TO PATTY
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