Fry - QIs

Question 1

Blossom Table

Answer 1

Clean interior and exterior. Ice bath recipe 5 -6 buckets of ice and 2 ice buckets of water.

Question 2

Cactus Blossom prep

Answer 2

1/2” capping. Cored within 1/2” of root. Centered. Tapped for petal separation. No skin, no clear petals. Diameter is 4-4 1/2” sized as a “colossal onion”. Onion should with prepped around 16oz.

Question 3

Cactus Blossom batter.

Answer 3

Off tan in color with visible herbs. Light consistency. well mixed, not separating, whisk in batter, flour and buttermilk flavor with spice from the blossom flour, slight bite from the cayenne.

Question 4

Fried pickles

Answer 4

Stored in appropriate pans with liquid covering all pickles. Fried for 2:30 at 350 degrees. light, golden brown in color, crispy outer texture breading properly is the key.

Question 5

CFS cutlets

Answer 5

6-7 oz , 1/2” X 5 to 5 1/2” X 7 1/2” X 8 1/2”

Question 6

Buttermilk batter

Answer 6

Light yellow in color with visible cayenne from the hot sauce. Medium consistency. Tangy buttermilk flavor with a rich buttery taste.

Question 7

CFC cutlets

Answer 7

8 oz 1/2” X 6 1/2 - 7” long. Jaccarded 12 times per lobe completely across lobe in both directions. 48 times per lobe.

Question 8

Boneless wings

Answer 8

4 or 8 oz portions of chicken weighing .6 - .8 oz. Goal is to have 5-6 pieces per portion. Wings are cut at a 45 degree angle, on the bias. teardrop oval shape.

Question 9

Catfish

Answer 9

Stored in a half pan drain grate ice on top.

Question 10

Fryers

Answer 10

Verify middle 2 @ 350, Blossom @ 365 and critter fryer at 325. All fryers free of carbon build up and boiled weekly.

Question 11

Critter station.

Answer 11

Clean interior and exterior. Ice bath 75/25 with no leaks.

Question 12

Chicken critters

Answer 12

Chicken tenders well coated in buttermilk batter. Held in appropriate pan at 40 degrees or below. Tenders 1.2 to 1.7 oz.

Question 13

Rattlesnake bites

Answer 13

Bites are round shaped and weigh .85 oz each. When cooked they will be golden in color and intact no leaking. Flavor should be bold with the heat of jalapeno and the sweet flavor of red pepper. Texture should vary between the coarseness of the cornmeal and the smoothness of jack cheese. Finished weight at .85 oz. Cook time is 2 minutes

Question 14

Mild sauce

Answer 14

Light orange color, blended butter base sauce with a thick creamy texture. Good spice and garlic flavor.

Question 15

Hot sauce

Answer 15

Dark orange color with pepper visible. blended butter based sauce should have some heat from the jalapeno and garlic flavor.

Question 16

Cactus Blossom sauce

Answer 16

Salmon colored with visible chili powder. Thick, heavy consistency with a slightly grainy texture. Zesty with the flavor of ground chili with a slight bite from the cayenne.

Question 17

Celery sticks

Answer 17

1/2” X 4” pieces. Light green color, no browning, Stored in water.

Question 18

Kids hot dogs.

Answer 18

Pre-portioned, wrapped in deli paper and labeled.

Question 19

Kids Hot dog buns.

Answer 19

5” X 2” fresh, held in a sealed bag or container. Labled.

Question 20

Potato skin prepped

Answer 20

1/4” pulp, Portioned. No separation between the pulp and the skin. White creamy color. No browning. A good potato rotation yields quality skins.

Question 21

Kids mac and cheese.

Answer 21

Thawed or frozen. Held below 40 degrees.