Orange Chicken

Question 1

Service Ware

Answer 1

Jumbo Oval; Lite = Large Oval Platter

Question 2

Chicken Tenders

Answer 2

1” to 1-1/2” pieces; 10 oz / 8 oz

Question 3

Seasoned Rice Flour

Answer 3

3 Tbls / 2 Tbls

Question 4

Rice Flour Batter

Answer 4

9 oz / 6 oz

Question 5

Canola/Sesame Oil Blend

Answer 5

1/2 fz / 2 tsps

Question 6

Carrots

Answer 6

julienne, 1 oz / 3/4 oz

Question 7

Snow Peas

Answer 7

2 oz / 1-1/2 oz

Question 8

Zucchini

Answer 8

julienne, 1 oz / 3/4 oz

Question 9

Soy Sauce

Answer 9

1/2 fz / 2 tsps

Question 10

White Rice

Answer 10

10 oz / 8 oz

Question 11

Orange Sauce

Answer 11

Held Warm; 5fz / 3fz

Question 12

Orange Zest

Answer 12

1” pieces; 1 tsp / 1/2 tsp

Question 13

Parsley

Answer 13

chopped; 1/4 tsp / 1/8 tsp

Question 14

Notes - Orange Zest

Answer 14

Orange zest must be made to order.

Question 15

Notes - Orange Sauce

Answer 15

Reheat only enough orange sauce to 165 deg F needed for a 4 hour period.

After 4 hours, the remaining sauce must be discarded.

Question 16

Notes - Rice

Answer 16

When a guest requests brown rice in place of white rice,

do not garnish with chopped parsley.

Question 17

Step 1

Answer 17

1. Place the chicken (10 oz/8 oz) into a mixing bowl and add seasoned rice flour (3 Tbls/2 Tbls), tossing to incorporate.

Do not discard any excess flour.

Question 18

Step 2

Answer 18

2. Ladle the rice flour batter (9fz/6fz) into the bowl,

folding to incorporate.

Question 19

Step 3

Answer 19

3. Fry until done and crispy, golden brown (6 mins.).

Drain over the fryer and transfer to a sav-a-day.

Question 20

Step 4

Answer 20

4. Heat the canola/sesame oil blend (1/2 fz/2 tsps) to a sizzle in a saute pan.

Add carrots (1 oz/3/4 oz) and snow peas (2 oz/ 1-1/2oz) and saute (1 min) tossing frequently.

Add zucchini (1 oz/ 3/4 oz) and toss and cook until heated through.

Question 21

Step 5

Answer 21

5. Add the soy sauce (1/2 fz / 2 tsp), tossing to incorporate.

Question 22

Step 6

Answer 22

6. Mound the steamed white rice (10 oz / 8oz) onto the platter at 12:00.

Do not pack.

Question 23

Step 7

Answer 23

7. Place the vegetables onto the platter,

covering all exposed areas within the rim.

Question 24

Step 8

Answer 24

8. Heat the orange sauce (5fz / 3 fz) in a saute pan set over medium high heat and bring to a simmer.

Question 25

Step 9

Answer 25

9. Add the chicken into the pan, tossing to incorporate.

Question 26

Step 10

Answer 26

10. Mound the chicken evenly on top of the vegetables from 10:00 to 2:00.

Question 27

Step 11

Answer 27

11. Sprinkle the orange zest (1 tsp/ 1/2 tsp) evenly over the chicken.

Question 28

Step 12

Answer 28

12. Place under heat lamp.