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Blending/Mixing
Extruding
Frying
Seasoning
Misc
100

The total blend and mix time for a Vertical Blender should not exceed         minutes or excessive flour levels will result.

  1. 7 mins
  2. 15 mins
  3. 20 mins
  4. 12 mins
  • 12 mins
100

What are the 2 most common causes of Clubs?

  • Low cornmeal moisture, Head gap too narrow
  • Low cornmeal moisture, Head gap too wide
  • High cornmeal moisture, Head gap too wide
  • High cornmeal moisture, Head gap too narrow
  • Low cornmeal moisture, Head gap too wide
100

True or False - The take-out conveyor removes the collettes from the cooking oil and controls finished moisture of the product.

False

100

After salt is added, what is the slurry mix time for a lightning mixer?

  • 10 mins
  • 7 mins
  • 5 mins
  • 3 mins
  • 5 mins
100

Aim for Mellow In-Bag Oil content is:

  • 34.0%
  • 35.0%
  • 36.0%
  • 36.5%
  • 36.0%
200

What results when running the vibrator for too long or on highest setting?

  1. Provide better cornmeal feed to the extruder
  2. Flour separates for the cornmeal
  3. Ensures flour moves to the bottom of the hopper
  4. All of the above
  • Flour separates for the cornmeal
200

What are the 2 most common causes of Skinnies?

  • Low cornmeal moisture, Head gap too narrow
  • Low cornmeal moisture, Head gap too wide
  • High cornmeal moisture, Head gap too wide
  • High cornmeal moisture, Head gap too narrow
  • High cornmeal moisture, Head gap too narrow
200

The frying process should cause collettes to be fried to aim oil content of              and finished moisture of                       .

  • 24.5% ; 1.20%
  • 24.7%; 1.20%
  • 24.7%; 1.25%
  • 24.5%; 1.25%
  • 24.7%; 1.20%
200

How often should an oil catch test be performed on the kettle Micro-Motion meter?

  • Monthly
  • Quarterly
  • Weekly
  • Bi-Annually
  • Quarterly
200

Oil oxidation is caused by: (Choose all that apply)

  • Excessive fines in fryer
  • Leaving hood up
  • Leaving fryer conveyors running on changeover
  • All the above
  • All the above
300

Incoming moisture content of cornmeal must be between.

  1. 11.0% and 14.0
  2. 10.5% and 13.5%
  3. 12.2% and 13.5%
  4. 12.0% and 16.0%
  • 12.2% and 13.5%
300

What are common causes of Rough Surface Texture?

  • Low cornmeal moisture
  • Dirty head parts
  • Flour content of cornmeal
  • All of the above
  • All of the above
300

Red Take Action temperature ranges for indirect fryers:

  • <360 – >390
  • <370 – >390
  • <360 – >380
  • None of the above
  • <370 – >390
300

What are the RPMs for the Lightning Mixers?

  • 400 – 450
  • 380 - 430
  • 340 – 360
  • 250 – 300
  • 340 – 360
300

The high temperature cutoff shuts down the fryer above what temperature?

  • 400 degrees
  • 410 degrees
  • 450 degrees
  • 400 degrees
400

True/False – No raw materials will be unloaded and used until fully accepted by QA and/or Receiving.  

True

400

What are the major reasons for Auger Sleeve wear:

  • Alignment, Damaged auger, cornmeal granulation
  • Alignment, Quill bearing failure, Linear bearing failure
  • Alignment, Linear bearing failure, Auger Drive Brakes or Hold-downs not operational
  • Alignment, Auger Drive Brakes or Hold-downs not operational, Quill bearing failure
  • Alignment, Linear bearing failure, Auger Drive Brakes or Hold-downs not operational
400

Fryer product dwell range is:

  • 30 – 45 seconds
  • 30 – 40 seconds
  • 35 – 45 seconds
  • 40 – 50 seconds
  • 30 – 40 seconds
400

True/False – The oil temperature in the silo should be 90 to 105 degrees.

True

400

What are the 3 most common causes for Bits & Pieces?

  • Head alignment, Head gap too wide, Cornmeal moisture
  • Head alignment, Head gap to narrow, Cornmeal moisture
  • Head alignment, Head gap too wide, Cornmeal moisture
500

Flour content of cornmeal received from the supplier shall not exceed         in the pan.

  1. .3%
  2. .4%
  3. .5%
  4. .6%
  • .5%
500

Worn or defective fingers will result in: (choose all that apply)

 

  • Excessive Bits and Pieces
  • Variable Bulk Density
  • Shape Defects
  • Skinnies
  • Excessive Bits and Pieces
  • Variable Bulk Density
  • Shape Defects
500

The length of time that the Collettes are in the fryer oil is called:

  • Fry time
  • Cook time
  • Dwell time
  • Free fry time
  • Dwell time
500

The slurry temperature aim in the use kettle is ____ degrees with a range between ____ and ____ degrees.

  • 110; 100 and 120
  • 115; 110 and 120
  • 115; 100 and 120
  • None of the above
  • 115; 110 and 120
500

List the primary functions of the Blender.  (Choose all that apply)

  1. Remove flour
  2. Evenly mix flour and cornmeal
  3. Hydrate cornmeal uniformly
  4. All of the above
  • Evenly mix flour and cornmeal
  • Hydrate cornmeal uniformly