Chicken Product And Quality

Question 1

What temperature must shortening be cooked before changing it?

Answer 1

50 degrees

Question 2

After cooking, how long should zingers drain over the fryers for?

Answer 2

15 seconds

Question 3

After cooking, how long should fillets drain over the fryers for?

Answer 3

15 seconds

Question 4

When should you sieve the breading?

Answer 4

After every chicken on the bone or 2 cooks

Question 5

When should the dip water be changed?

Answer 5

After every chicken on the bone or 2 cooks

Question 6

When racking fillets, where does the thick portion of the fillet face?

Answer 6

Into the centre

Question 7

What is the hold time for zingers?

Answer 7

1 hour

Question 8

What is the hold time for mini fillets?

Answer 8

35 minutes

Question 9

What is the hold time for original recipe chicken?

Answer 9

90 minutes

Question 10

What are the four ingredients that are mixed together in a batch of breading?

Answer 10

Milk and egg, seasoning, salt and flour

Question 11

When should you discard the breading?

Answer 11

After 7 days

Question 12

What should be done with the breading left over from the previous night?

Answer 12

Put in the appropriate barrels

Question 13

After cooking original recipe chicken why must it stand in the hot hold for 5 minutes before serving?

Answer 13

So that it can finish cooking

Question 14

What temperature should chilled goods be stored at?

Answer 14

1-5 degrees

Question 15

What is the acceptable temperature range for a delivery of frozen goods?

Answer 15

-15 to -21 degrees

Question 16

What is the shelf life of mini fillets once defrosted?

Answer 16

Day + 1 (end of the next day)

Question 17

When pressure fryer is not in use, what mode should the fryer be placed in?

Answer 17

Cool mode

Question 18

How often should the shortening in the 4 head Henny Penny be stirred?

Answer 18

After every cook

Question 19

What should be used to clean flour from the lid of the Henny Penny?

Answer 19

Blue roll

Question 20

Why is it necessary to bring chicken into the kitchen on a tray or in a bucket?

Answer 20

So juice doesn’t go on the floor

Question 21

What colour cloth would be used to wipe the breading table?

Answer 21

Red cloth

Question 22

What is the transfer of bacteria viruses from one surface to another called?

Answer 22

Cross contamination

Question 23

Bacteria are commonly transferred from raw chicken to cooked food, true or false?

Answer 23

True

Question 24

How can you prevent cross contamination

Answer 24

By following all of the correct procedures

Question 25

What should you wear when handling raw chicken?

Answer 25

Apron and gloves

Question 26

Not handling chicken properly will cause food borne illness and make our customers very sick, true or false?

Answer 26

True

Question 27

Freezing products kills bacteria, true or false?

Answer 27

True

Question 28

How often should you wash your hands

Answer 28

Every 30 minutes or after certain tasks/ moving between stations

Question 29

What should you do if you find undated or out of date chicken products?

Answer 29

Bin them

Question 30

What information should be included in the defrost trays when loading defrosted product into it?

Answer 30

Time in, time out, product, amount, code , exp date

Question 31

When should shortening be changed?

Answer 31

When it fails visibility test

Question 32

How many pieces of chicken in one head and which are they?

Answer 32

9 pieces | 2 legs, 2 wings, 2 thighs, 2 ribs and 1 breast

Question 33

How many heads of chicken do bags of chicken on the bone usually contain

Answer 33

2 heads

Question 34

What colour is the lug used to make original recipe breading

Answer 34

White

Question 35

What colour is the lug used to make hot and spicy breading

Answer 35

Grey

Question 36

What colour is the storage bin for hot and spicy breading

Answer 36

Red

Question 37

What is the minimum amount of breading mix that should be in the lug before breading chicken?

Answer 37

Up the the line

Question 38

How many times should you scoop and fold, and then scoop and lift the chicken?

Answer 38

10 times

Question 39

Does hot and spicy breading contain a milk and egg packet?

Answer 39

No

Question 40

When is the best time to remove your apron and gloves when preparing hot and spicy breading?

Answer 40

After breading

Question 41

Do fryers have different settings depending on how many heads of chicken you are preparing?

Answer 41

Yes

Question 42

Do you always need to wear an apron when retrieving chicken from the cold room?

Answer 42

Yes

Question 43

What do you use to transfer chicken from the cold room to the breading table?

Answer 43

Silver bucket

Question 44

What colour bags are fillets stored in?

Answer 44

Blue

Question 45

Can you open the fillet bags inside the cold room?

Answer 45

Yes

Question 46

Once you’ve lifted the basket out of the water, what is the first step in the 7-10-7 procedure?

Answer 46

Shake the basket 7 times

Question 47

After breading original recipe chicken what do you do when picking up the chicken between the thumb and forefinger on each hand

Answer 47

Tap your wrists

Question 48

Do wings need to be folded over and locked into place so they cook to our quality standards?

Answer 48

Yes

Question 49

Which piece requires double breading?

Answer 49

Legs

Question 50

What should you look for when inspecting the chicken before you clean it?

Answer 50

Broken bones, feathers, bruises, giblets

Question 51

Why does the chicken need to be completely coated in water

Answer 51

So that the breading sticks

Question 52

Why do you need the create an opening in the breaded wing

Answer 52

To ensure thorough cooking

Question 53

Why do you see-saw the fillets in the rocket blaster

Answer 53

To shake the excess flour

Question 54

How many times do you flick the dip basket after you empty the fillets into it

Answer 54

10

Question 55

How many times do you dip the fillets into water

Answer 55

2 times

Question 56

Should you follow the 7-10-7 method when breading both original recipe chicken and fillets

Answer 56

No

Question 57

When removing hot wings from the cold room what should you wear

Answer 57

An apron

Question 58

What order should the 7-10-7 breading procedure be completed in?

Answer 58

7 shakes, 10 scoops and folds, 7 presses

Question 59

When breading hot wings you should follow which breading method

Answer 59

10-10-10

Question 60

Should you remove your gloves and apron prior to removing the hot wings from the fryer

Answer 60

Yes

Question 61

Which word will the display show when it is time to put the hot wings in the oil

Answer 61

DROP

Question 62

Should you wear red gloves to remove mini fillets from the cold room

Answer 62

No

Question 63

How long should the basket of hot wings drain

Answer 63

15 seconds

Question 64

How long should you hold hot wings

Answer 64

90 minutes

Question 65

Do zingers and hotwings follow the same 10-10-10 breading procedure as fillets

Answer 65

Yes

Question 66

After cooking how long should the basket of zingers drain

Answer 66

15 seconds