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Basic Station Training > Fry: cjoy > Flashcards

Fry: cjoy Flashcards

1
Q

Underthawed chicken

A

Bloody chicken

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2
Q

Overthawed

DSP

A

Dry/non juicy
Shrunk chicken size
Poor breading adhesion

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3
Q

gravy packs-#of servings-req vol of water

A

1/2 (230)- 65-2L
1 (460)-130-4L
2 (920)-260-8L

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4
Q

Backup gravy

A

Medium flame
Briskly boiling add powder gradually
Stir vigorously and continuously for 1min

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5
Q

Discard gravy if

FIDO

A

F oreign material
I nfestation
D iscoloration
O ff smell

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6
Q

Chickenjoy defects

BruRe
PiEx
BroEx
LaBro

A 
Bruise, dark pink to dark red >2cm
Red wing tip >2cm
Pigmentation, light gray to gray >2cm
Exposed bones
Broken backbones
Excessive pin feathers >5
Lacerated muscles
Broken rib
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7
Q

Chickenjoy weigh

A

Leg 105-155g
Ribs Ribwing 114-162
Split breast 115-166g
Thigh 120-163

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8
Q

Dipping water when to change

A

Cloudy/floating fats
Water level too low
1hr
As needed

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9
Q

Bread cjoy

A 
Max 8pcs (bread)
Max of 4 packs can be batch

Scoop fold press 4x
Bread portions under skin
Shake once to remove excess breading

Bone side down, skin side up

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10
Q

Cjoy: do not tap against each other to avoid what

A

Uneven breading

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11
Q

Cjoy excessive breading will result to what

A

Floury cjoy w/ undercooked breading

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12
Q

Cjoy cooking time

A

Legs 15mins
Ribwing thigh 12:30
Breast rib 11mins

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13
Q

Dont leave cjoy hanging over oil for more than 30sec to prevent

A

Sogginess

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14
Q

How to use spicy sprinkle

A 
Evenly distribute
Held perpendicular and directly above
6inches above
Dont sprinkle to newly cooked cjoy
Lightly tap before sprinkling
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15
Q

Calling code

1pc spicy cjoy

A

Single SO Spicy

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16
Q

2pcs Spicy chickenjoy

A

Joyrice SO Spicy

17
Q

1pc reg cjoy + 1pc spicy cjoy

A

Combo

18
Q

1pc spicy cjoy + spag

A

Chickenmeal SO Spicy

19
Q

Rice general appearance

A 
White to off white color
Dry and no lumps
No unmilled grains
No weevils or stones
No foreign materials
20
Q

Rice odor

A

Typical rice flavor
No musky odor
No off odor

21
Q

Rice backup

A 
Wash 2x
High flame
Allow water to boil 6-8min
Simmering time 8-10min
Mix using long fork (30s-1min left)
Cover and cook for another 11-15mins
22
Q

Dont wrap rice too tightly to

A

Avoid deforming

Prevent from looking underportioned

23
Q

Portion gravy

A

1pc cjoy 1oz cup
2pc cjoy 2.5oz cup
6pc cjoy bucket 3(2.5oz cup)
8pc cjoy bucket 4(2.5oz cup)

24
Q

Discard Cooking oil (RBD) in the fryer if

DEER

A

Darkening of color
Excessive foaming
Excessive Smoking
Rancid odor

25
Q

Discard Cooking oil (RBD) in can if

DRIPP

A 
Darkening of color
Rancid odor
Infestation
Presence of molds
Presence of foreign material
26
Q

Discard breading if

ILDO

A

Infestation
Lumping
Discoloration
Off smell

Basic Station Training (21 decks)

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