Fry Bubba Whys

Question 1

Why is the wing sauce kept at room temperature?

Answer 1

The pH is low enough (4.6) to avoid refrigeration. You do not want to put cold sauce on wings because it would lower their temperature.

Question 2

Why is it important to sift blossom flour after every three to four onions?

Answer 2

Moisture from blossom flour causes it to clump and not stick evenly to a blossom.

Question 3

Why is it important to check fryer temperature to make sure it is 365 degrees?

Answer 3

The oil needs to be hot in order for the outside of the onion to be crisp.

Question 4

Can i thin the batter with water?

Answer 4

No, It would alter the flavor profile and the batter would not stick to the onion.

Question 5

Why is it important to whisk Cactus Blossom batter throughout the shift?

Answer 5

If not whisked, the batter will separate.

Question 6

Cheese Fries

Answer 6

This order contains 14oz of TRH seasoned steak fries, 3oz of shredded cheddar (melted), 2 Tablespoons of bacon bits, and a 3oz portion of Ranch dressing *(upon request).

Question 7

Guests may also order Chili Cheese Fries

Answer 7

This requires 6oz of TRH chili to be added before the shredded cheese.

Question 8

Why is it important to hold Chicken Critter batter at 40 degrees?

Answer 8

If the batter is too cold, it will be too thick. This can make the Chicken critters too doughy and spicy. If the batter is too warm, it will be runny and will not stick to the Chicken Critters.

Question 9

Why is it necessary to shake the basket while the critters fry?

Answer 9

If not shaken, the critter will stick to the bottom or sides of the basket.

Question 10

Why can’t we cook more than 8 to 10 critters at a time?

Answer 10

If cooking more, the critters would stick together.

Question 11

Why is the timer set after the LAST critter has been dropped?

Answer 11

This prevents any critters from being undercooked.

Question 12

Why is it important to use a skimmer to remove critters from the fryer?

Answer 12

This will keep the lace intact and help with proper plate presentations.

Question 13

Critter serving sizes

Answer 13

Kids meal 4, Ranger meal 5, Combo app is one bag of boneless wings, Critter app is 5 critters, and entree is served with 7 critters. Guests get their choice of sauce.

Question 14

Combo appetizer serving

Answer 14

one bag of boneless wings, five rattlesnake bites, and four potato skins. The guest gets to choose three of the following sauces, BBQ, ranch, honey mustard, sour cream, and Cajun horseradish.

Question 15

Why should i use a separate container of Cactus Blossom dry mix for CFS?

Answer 15

To prevent cross-contamination.

Question 16

Why is it important that the grease is level with the shelf in the fryer?

Answer 16

It helps you to properly float the CFS at the start of the cooking process.

Question 17

The CFS is served on a large oval by itself.

Answer 17

There are no side items served on the same plate as the CFS. It can be served plain or topped with brown gravy or white cream gravy.

Question 18

Hot dog

Answer 18

Hot dogs are served as appetizers or as meals. This is very important to find on the check. Some guests prefer to feed their kids earlier in the meal.

Question 19

Macaroni and cheese

Answer 19

Mac and cheese can be served as an appetizer or as a meal. This is very important to find on the check. Some guests prefer to feed their kids earlier in the meal.

Question 20

Potato Skins

Answer 20

There are 8 skins served in an order. They are topped with 4oz of cheddar cheese, 4 tablespoons of bacon bits, and served with a 2oz portion of sour cream.

Question 21

Rattlesnake bites

Answer 21

10 snakebites served in a brown basket with the guest’s choice of Cajun horseradish or Ranch dressing.

Question 22

I only need half a bag of fries. Can i put the other half in a basket and leave it hanging over the fryer to save time?

Answer 22

NO. The fries would sweat, which would make them mushy when cooked.

Question 23

When preparing fries, how much should i fill the basket?

Answer 23

To produce legendary steak fries, do not fill the basket more than half full.

Question 24

Why do we season the steak fries in a bowl?

Answer 24

Using a mixing bowl spreads the fry seasoning evenly.

Question 25

Why do i need two pans to hold steak fries on the line?

Answer 25

Rotating from one pan to another ensures that every guest gets legendary steak fries.

Question 26

Here are the appropriate amounts for each serving.

Answer 26

kid’s meal - 3oz, Side - 6oz, Basket 10oz, Cheese fries 14oz. Fry seasoning is used as needed.

Question 27

Critter Batter: why is it important for the water temperature to be 32 degrees?

Answer 27

When making the dry mix with 32 degree water, the temperature increases 6-8 degrees. This keeps the temperature from exceeding 41 degrees, allowing batter to properly adhere to the chicken critter.

Question 28

Why must I mix chicken critter batter in a mixing bowl?

Answer 28

A mixing bowl is smooth and does not have edges or creases that collect dry mix.

Question 29

Why is it important to whisk chicken critter batter throughout the shift?

Answer 29

If not whisked, the chicken critter batter will separate.

Question 30

Why is it important to hold chicken critter batter at 40 degrees?

Answer 30

If the batter is too cold, it will be too thick. This causes an over battered chicken critter that is too doughy and spicy. If the batter is to warm, it will be runny and will not stick to the chicken critter.

Question 31

Why is there a one day shelf life for chicken critter batter?

Answer 31

To keep batter from separating or becoming too spicy. It also keeps the batter thin enough to create proper lacing (thinner batter laces better).

Question 32

Why put celery sticks in cold water?

Answer 32

It keeps them crisp and wet, which prevents them from browning. Because it extends the shelf life, it is a cost-saving measure for the operation.

Question 33

why is it important to separate and rinse each stalk before cutting?

Answer 33

To remove contaminants.

Question 34

Why is it important to use separate containers of batter for CFS and CFC?

Answer 34

To prevent cross-contamination.

Question 35

Why is it important for the water temperature to be 32 degrees?

Answer 35

when making dry mix with 32 degree water, the temperature increases 6-8 degrees. This keeps the temperature from exceeding 41 degrees, allowing the batter to properly adhere to the sirloin or the chicken.

Question 36

Why must i mix batter in a mixing bowl?

Answer 36

A mixing bowl is smooth and does not have edges or creases that collect dry mix.

Question 37

Why is it important to whisk CFS/CFC batter throughout the shift?

Answer 37

If not whisked, that batter will separate.

Question 38

Why is it important to hold CFS/CFC batter at 40 degrees?

Answer 38

If the batter is too cold, it will be too thick. This leads to an over battered chicken critter that is too spicy. If the batter is too warm, it will be runny and will not stick to the sirloin or chicken.

Question 39

Why is there a one day shelf life for CFC/CFS batter?

Answer 39

To keep the batter from separating and becoming too spicy and to prevent cross-contamination.

Question 40

Can i use left over CF batter from last night?

Answer 40

NO. Fresh batter always creates a legendary effect.

Question 41

Why is the wing sauce kept at room temperature?

Answer 41

The pH is low enough (4.6) to avoid refrigeration. You do not want to put cold sauce on wings because it would lower their temperature.