Chicken Production and Quality Flashcards
What temperature must shortening be cooled before changing it?
50 degrees
After cooking, how long should zingers drain over the fryer for?
15 seconds
After cooking, how long should fillets drain over the fryer for?
15 seconds
When should you sieve the breading?
Every 2 times boneless
Every 1 bone
Back to back 8 head
When should the dip water be changed?
Every 2 times boneless
Every once bone
When racking fillets, where does the thick portion of the fillet face, into the centre or put to the edge?
Thick faces centre
Hold time for zingers
1 hour
Hold time for mini fillets
45 minutes
Hold time for OR
1 hour and 30 minutes
What are the 4 ingredients that are mixed together in a batch of breading?
Flour, dairy mix, salt, seasoning
When should you discard breading?
When gritty
7 day cycle
What should be done with the breading left over from the previous night?
Put in appropriate bread bin
After cooking OR chicken why must it stand in the hot hold for 5 minutes before serving?
Because it is still cooking
What order should the 7-10-7 procedure be completed in?
7 shakes
10 folds and scoops
7 presses
What temperature should chilled goods be stored at?
1-5 degrees
What is the acceptable temperature range for a delivery of frozen goods?
-18 degrees (+-3)
What is the max number of chicken bags that can be brought in the kitchen during prepping?
5
What is the shelf life of mini fillets once defrosted?
48 hours - end of next day
When pressure dryer is not in use, what more should the fryer be placed in?
Cool
How often should the shortening in the 4 head Henny Penny be stirred?
Before every cook
What should be used to clean flour from the lid of the Henny Penny?
Blue roll and D10
Why is it necessary to bring chicken into the kitchen on a tray or in a bucket?
To prevent cross contamination
Easier to carry
Products don’t drop everywhere
What colour cloth would be used to wipe the breading table?
Pink
What is the transfer of bacteria viruses from one surface to another called?
Cross contamination
Bacteria are commonly transferred from raw chicken to cooked food. True or false?
True
How can you prevent cross contamination?
Wear PPE - gloves and apron
Keep raw and cooked food in seperate
What should you wear when handling raw chicken?
Apron and gloves - pink gloves
Not handling chicken properly will cause food borne illness and make our customer sick. True or false?
True
Freezing product kills bacteria
False
How often should you wash your hands?
After getting product from the chiller
After breading
What should you do if you find undated or out of date chicken products?
Discard product
Tell SR
What information should be included on the defrost trays when loading defrosted product into it?
Date stickers
Use first stickers
When should shortening be changed?
When the oil is smoking, dark and doesn’t pass visibility test.
How many pieces of chicken in one head and what are they?
9 2 rib 2 thigh 2 leg 2 wing 1 breast
How many heads of chicken do bags of chicken on the bone usually contain?
2 head
What colour is the lug used to make OR breading?
White
What colour is the lug used to make hot and spicy breading?
Grey
What colour is the storage bin used for OR breading?
White
What colour is the storage bin used for hot and spicy breading?
Red
What is the minimum amount of breading mix that should be in the lug before breading chicken?
To the line
How many times should you scoop and fold, then scoop and lift the chicken?
10
Does hot and spicy breading contain a milk and egg packet?
No
What is the best time to remove your apron and gloves when preparing hot and spicy breading?
After transferring to fryers
Or
After breading is prepared?
Do fryers have different settings depending on how many heads of chicken you are prepping?
Yes
Do you always need to wear an apron when retrieving chicken from the cold room?
Yes
What do you use to transfer chicken from the cold room to the breading table?
Bucket
What colour bags are fillets stored in?
Blue
Can you open the fillet bags inside the cold room?
Yes
Once you have lifted the basket out of water, what is the first step in the 7-10-7 procedure?
7 shakes
After breading original recipe chicken what do you do when picking up the chicken between the thumb and forefinger on each hand?
Tap hands together
1 shake and 1 tap
Do wings need to be folded over and locked in place so they cook to our quality standards?
Yes
Which piece requires double breading?
Leg
What should you look for when inspecting the chicken before you clean it?
Giblets, bruises, feathers, broken bones, excess fat
Why does the chicken need to be completely coated in water?
So flour sticks
Why do you need to create an opening in the breaded wing?
To allow it to cook all the way through
Why do you see-saw the fillets in the rocker basket?
Remove excess flour
How many times do you flick the dip basket after you empty the fillets into it?
3
10?
How many times do you dip the fillets in once?
Once
Should you follow the 7-10-7 method when breading both or and fillets?
No
When removing hot wings from the cold room, what should you wear?
Apron and pink gloves
When breading hot wings you should follow which breading method?
10-10-10
What word will the display show when it is time to put hot wings into the oil?
Drop
Should you remove your gloves and apron prior to removing the Hot Wings from the fryer?
Yes
Should you wear red gloves to remove the mini fillets from the cold room?
No
How long should the basket of hot wings drain?
15 seconds
How long should you hold hot wings
1 hr 30
Do zingers and hot wings follow the same 10-10-10 breading products as fillets?
Yes
After cooking how long should the basket of zingers drain?
15 seconds
