PANDA EXPRESS COOKING TEST QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES |ALREADY GRADED A+||BRAND NEW!!

PANDA EXPRESS COOKING TEST QUESTIONS AND
CORRECT DETAILED ANSWERS WITH RATIONALES
|ALREADY GRADED A+||BRAND NEW!!

Terms in this set (17) QUESTIONS VERIFIED ANSWERS

1) What does the temperature of the food have to come out to  165 F or higher

coming straight off the wok?

2) How long do you leave the Beijing Beef & Sweet-fire  5 seconds

Chicken in the fryer for w/ veggies?

3) How hot does the fryer have to be?  350 F

4) How hot can we hold food on the steam table before it is no  140 F or higher

good?

5) How hot hot does the oil in the wok have to be before  275 F

cooking raw meat?

6) How long do you cook the the marinated sliced beef for?  30 seconds

7) How much oil do you leave in the wok after cooking  1/8 cup

beef/diced chicken?

8) How long do you leave the broccoli in the blancher for?  10 seconds

9) How long do you drain the broccoli in the blancher for?  20 seconds

, 10) How long does it take to cook Steak for 1/2, 1, and 2  1 minute

batches?

11) How long do you cook the Tri-Cut Onions and Sliced  10 seconds

Mushrooms for Shanghai Steak?

12) How long are you supposed to cook the Diced Chicken?  Approx. 50

seconds

13) How long do you cook Tri-cut Onions and Celery for Black  10 seconds

Pepper Chicken?

14) How long do you cook Chicken Breast for String Bean?  30 seconds

15) Name the Ingredients for #1 Kung Pao Chicken ?  Salad Oil - 5 cups

Diced Chicken - 1

lb or 16 oz

Diced Zucchini - 6

oz

Diced Red Bell

Peppers - 3 oz

Whole Chili

Peppers - 8 pcs

Green Onions - 1/4

cup

Ginger & Garlic

Mix - 1 1/2 tsp

Crushed Chili