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Leading A Shift > Chicken Product And Quality > Flashcards

Chicken Product And Quality Flashcards

1
Q

What temperature must shortening be cooked before changing it?

A

50 degrees

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2
Q

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

A

15 seconds

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3
Q

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

A

15 seconds

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4
Q

When should you sieve the breading?

A

After every chicken on the bone or 2 cooks

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5
Q

When should the dip water be changed?

A

After every chicken on the bone or 2 cooks

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6
Q

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

A

Into the centre

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7
Q

What is the hold time for zingers?

A

1 hour

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8
Q

What is the hold time for mini fillets?

A

35 minutes

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9
Q

What is the hold time for original recipe chicken?

A

90 minutes

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10
Q

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

A

Milk and egg, seasoning, salt and flour

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11
Q

When should you discard the breading?

A

After 7 days

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12
Q

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

A

Put in the appropriate barrels

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13
Q

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

A

So that it can finish cooking

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14
Q

What temperature should chilled goods be stored at?

A

1-5 degrees

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15
Q

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

A

-15 to -21 degrees

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16
Q

What is the shelf life of mini fillets once defrosted?

A

Day + 1 (end of the next day)

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17
Q

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

A

Cool mode

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18
Q

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

A

After every cook

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19
Q

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

A

Blue roll

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20
Q

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

A

So juice doesn’t go on the floor

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21
Q

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

A

Red cloth

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22
Q

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

A

Cross contamination

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23
Q

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

A

True

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24
Q

How can you prevent cross contamination

A

By following all of the correct procedures

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25
Q

What should you wear when handling raw chicken?

A

Apron and gloves

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26
Q

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

A

True

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27
Q

Freezing products kills bacteria, true or false?

A

True

28
Q

How often should you wash your hands

A

Every 30 minutes or after certain tasks/ moving between stations

29
Q

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

A

Bin them

30
Q

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

A

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

31
Q

When should shortening be changed?

A

When it fails visibility test

32
Q

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

A

9 pieces

2 legs, 2 wings, 2 thighs, 2 ribs and 1 breast

33
Q

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

A

2 heads

34
Q

What colour is the lug used to make original recipe breading

A

White

35
Q

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

A

Grey

36
Q

What colour is the storage bin for hot and spicy breading

A

Red

37
Q

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

A

Up the the line

38
Q

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

A

10 times

39
Q

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

A

No

40
Q

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

A

After breading

41
Q

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

A

Yes

42
Q

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

A

Yes

43
Q

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

A

Silver bucket

44
Q

What colour bags are fillets stored in?

A

Blue

45
Q

Can you open the fillet bags inside the cold room?

A

Yes

46
Q

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

A

Shake the basket 7 times

47
Q

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

A

Tap your wrists

48
Q

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

A

Yes

49
Q

Which piece requires double breading?

A

Legs

50
Q

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

A

Broken bones, feathers, bruises, giblets

51
Q

Why does the chicken need to be completely coated in water

A

So that the breading sticks

52
Q

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

A

To ensure thorough cooking

53
Q

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

A

To shake the excess flour

54
Q

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

A

10

55
Q

How many times do you dip the fillets into water

A

2 times

56
Q

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

A

No

57
Q

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

A

An apron

58
Q

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

A

7 shakes, 10 scoops and folds, 7 presses

59
Q

When breading hot wings you should follow which breading method

A

10-10-10

60
Q

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

A

Yes

61
Q

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

A

DROP

62
Q

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

A

No

63
Q

How long should the basket of hot wings drain

A

15 seconds

64
Q

How long should you hold hot wings

A

90 minutes

65
Q

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

A

Yes

66
Q

After cooking how long should the basket of zingers drain

A

15 seconds

Leading A Shift (7 decks)

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