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KFC > Chicken Production and Quality > Flashcards

Chicken Production and Quality Flashcards

1
Q

What temperature must shortening be cooled before changing it?

A

50 degrees

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2
Q

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

A

15 seconds

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3
Q

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

A

15 seconds

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4
Q

When should you sieve the breading?

A

Every 2 times boneless
Every 1 bone
Back to back 8 head

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5
Q

When should the dip water be changed?

A

Every 2 times boneless

Every once bone

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6
Q

When racking fillets, where does the thick portion of the fillet face, into the centre or put to the edge?

A

Thick faces centre

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7
Q

Hold time for zingers

A

1 hour

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8
Q

Hold time for mini fillets

A

45 minutes

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9
Q

Hold time for OR

A

1 hour and 30 minutes

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10
Q

What are the 4 ingredients that are mixed together in a batch of breading?

A

Flour, dairy mix, salt, seasoning

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11
Q

When should you discard breading?

A

When gritty

7 day cycle

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12
Q

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

A

Put in appropriate bread bin

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13
Q

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

A

Because it is still cooking

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14
Q

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

A

7 shakes
10 folds and scoops
7 presses

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15
Q

What temperature should chilled goods be stored at?

A

1-5 degrees

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16
Q

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

A

-18 degrees (+-3)

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17
Q

What is the max number of chicken bags that can be brought in the kitchen during prepping?

A

5

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18
Q

What is the shelf life of mini fillets once defrosted?

A

48 hours - end of next day

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19
Q

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

A

Cool

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20
Q

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

A

Before every cook

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21
Q

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

A

Blue roll and D10

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22
Q

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

A

To prevent cross contamination
Easier to carry
Products don’t drop everywhere

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23
Q

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

A

Pink

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24
Q

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

A

Cross contamination

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25
Q

Bacteria are commonly transferred from raw chicken to cooked food. True or false?

A

True

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26
Q

How can you prevent cross contamination?

A

Wear PPE - gloves and apron

Keep raw and cooked food in seperate

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27
Q

What should you wear when handling raw chicken?

A

Apron and gloves - pink gloves

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28
Q

Not handling chicken properly will cause food borne illness and make our customer sick. True or false?

A

True

29
Q

Freezing product kills bacteria

A

False

30
Q

How often should you wash your hands?

A

After getting product from the chiller

After breading

31
Q

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

A

Discard product

Tell SR

32
Q

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

A

Date stickers

Use first stickers

33
Q

When should shortening be changed?

A

When the oil is smoking, dark and doesn’t pass visibility test.

34
Q

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

A 
9 
2 rib 
2 thigh 
2 leg 
2 wing 
1 breast
35
Q

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

A

2 head

36
Q

What colour is the lug used to make OR breading?

A

White

37
Q

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

A

Grey

38
Q

What colour is the storage bin used for OR breading?

A

White

39
Q

What colour is the storage bin used for hot and spicy breading?

A

Red

40
Q

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

A

To the line

41
Q

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

A

10

42
Q

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

A

No

43
Q

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

A

After transferring to fryers
Or
After breading is prepared?

44
Q

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

A

Yes

45
Q

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

A

Yes

46
Q

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

A

Bucket

47
Q

What colour bags are fillets stored in?

A

Blue

48
Q

Can you open the fillet bags inside the cold room?

A

Yes

49
Q

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

A

7 shakes

50
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 hands together

1 shake and 1 tap

51
Q

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

A

Yes

52
Q

Which piece requires double breading?

A

Leg

53
Q

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

A

Giblets, bruises, feathers, broken bones, excess fat

54
Q

Why does the chicken need to be completely coated in water?

A

So flour sticks

55
Q

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

A

To allow it to cook all the way through

56
Q

Why do you see-saw the fillets in the rocker basket?

A

Remove excess flour

57
Q

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

A

3

10?

58
Q

How many times do you dip the fillets in once?

A

Once

59
Q

Should you follow the 7-10-7 method when breading both or and fillets?

A

No

60
Q

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

A

Apron and pink gloves

61
Q

When breading hot wings you should follow which breading method?

A

10-10-10

62
Q

What word will the display show when it is time to put hot wings into the oil?

A

Drop

63
Q

Should you remove your gloves and apron prior to removing the Hot Wings from the fryer?

A

Yes

64
Q

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

A

No

65
Q

How long should the basket of hot wings drain?

A

15 seconds

66
Q

How long should you hold hot wings

A

1 hr 30

67
Q

Do zingers and hot wings follow the same 10-10-10 breading products as fillets?

A

Yes

68
Q

After cooking how long should the basket of zingers drain?

A

15 seconds

KFC (7 decks)

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