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KFC > Chicken Production and Quality > Flashcards

Chicken Production and Quality Flashcards

(68 cards)

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1
Q

What temperature must shortening be cooled before changing it?

A

50 degrees

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2
Q

After cooking, how long should zingers drain over the fryer for?

A

15 seconds

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3
Q

After cooking, how long should fillets drain over the fryer for?

A

15 seconds

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4
Q

When should you sieve the breading?

A

Every 2 times boneless
Every 1 bone
Back to back 8 head

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5
Q

When should the dip water be changed?

A

Every 2 times boneless

Every once bone

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6
Q

When racking fillets, where does the thick portion of the fillet face, into the centre or put to the edge?

A

Thick faces centre

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7
Q

Hold time for zingers

A

1 hour

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8
Q

Hold time for mini fillets

A

45 minutes

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9
Q

Hold time for OR

A

1 hour and 30 minutes

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10
Q

What are the 4 ingredients that are mixed together in a batch of breading?

A

Flour, dairy mix, salt, seasoning

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11
Q

When should you discard breading?

A

When gritty

7 day cycle

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12
Q

What should be done with the breading left over from the previous night?

A

Put in appropriate bread bin

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13
Q

After cooking OR chicken why must it stand in the hot hold for 5 minutes before serving?

A

Because it is still cooking

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14
Q

What order should the 7-10-7 procedure be completed in?

A

7 shakes
10 folds and scoops
7 presses

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15
Q

What temperature should chilled goods be stored at?

A

1-5 degrees

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16
Q

What is the acceptable temperature range for a delivery of frozen goods?

A

-18 degrees (+-3)

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17
Q

What is the max number of chicken bags that can be brought in the kitchen during prepping?

A

5

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18
Q

What is the shelf life of mini fillets once defrosted?

A

48 hours - end of next day

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19
Q

When pressure dryer is not in use, what more should the fryer be placed in?

A

Cool

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20
Q

How often should the shortening in the 4 head Henny Penny be stirred?

A

Before every cook

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21
Q

What should be used to clean flour from the lid of the Henny Penny?

A

Blue roll and D10

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22
Q

Why is it necessary to bring chicken into the kitchen on a tray or in a bucket?

A

To prevent cross contamination
Easier to carry
Products don’t drop everywhere

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23
Q

What colour cloth would be used to wipe the breading table?

A

Pink

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24
Q

What is the transfer of bacteria viruses from one surface to another called?

A

Cross contamination

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25
Bacteria are commonly transferred from raw chicken to cooked food. True or false?
True
26
How can you prevent cross contamination?
Wear PPE - gloves and apron | Keep raw and cooked food in seperate
27
What should you wear when handling raw chicken?
Apron and gloves - pink gloves
28
Not handling chicken properly will cause food borne illness and make our customer sick. True or false?
True
29
Freezing product kills bacteria
False
30
How often should you wash your hands?
After getting product from the chiller | After breading
31
What should you do if you find undated or out of date chicken products?
Discard product | Tell SR
32
What information should be included on the defrost trays when loading defrosted product into it?
Date stickers | Use first stickers
33
When should shortening be changed?
When the oil is smoking, dark and doesn’t pass visibility test.
34
How many pieces of chicken in one head and what are they?
``` 9 2 rib 2 thigh 2 leg 2 wing 1 breast ```
35
How many heads of chicken do bags of chicken on the bone usually contain?
2 head
36
What colour is the lug used to make OR breading?
White
37
What colour is the lug used to make hot and spicy breading?
Grey
38
What colour is the storage bin used for OR breading?
White
39
What colour is the storage bin used for hot and spicy breading?
Red
40
What is the minimum amount of breading mix that should be in the lug before breading chicken?
To the line
41
How many times should you scoop and fold, then scoop and lift the chicken?
10
42
Does hot and spicy breading contain a milk and egg packet?
No
43
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?
44
Do fryers have different settings depending on how many heads of chicken you are prepping?
Yes
45
Do you always need to wear an apron when retrieving chicken from the cold room?
Yes
46
What do you use to transfer chicken from the cold room to the breading table?
Bucket
47
What colour bags are fillets stored in?
Blue
48
Can you open the fillet bags inside the cold room?
Yes
49
Once you have lifted the basket out of water, what is the first step in the 7-10-7 procedure?
7 shakes
50
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
51
Do wings need to be folded over and locked in place so they cook to our quality standards?
Yes
52
Which piece requires double breading?
Leg
53
What should you look for when inspecting the chicken before you clean it?
Giblets, bruises, feathers, broken bones, excess fat
54
Why does the chicken need to be completely coated in water?
So flour sticks
55
Why do you need to create an opening in the breaded wing?
To allow it to cook all the way through
56
Why do you see-saw the fillets in the rocker basket?
Remove excess flour
57
How many times do you flick the dip basket after you empty the fillets into it?
3 | 10?
58
How many times do you dip the fillets in once?
Once
59
Should you follow the 7-10-7 method when breading both or and fillets?
No
60
When removing hot wings from the cold room, what should you wear?
Apron and pink gloves
61
When breading hot wings you should follow which breading method?
10-10-10
62
What word will the display show when it is time to put hot wings into the oil?
Drop
63
Should you remove your gloves and apron prior to removing the Hot Wings from the fryer?
Yes
64
Should you wear red gloves to remove the mini fillets from the cold room?
No
65
How long should the basket of hot wings drain?
15 seconds
66
How long should you hold hot wings
1 hr 30
67
Do zingers and hot wings follow the same 10-10-10 breading products as fillets?
Yes
68
After cooking how long should the basket of zingers drain?
15 seconds

KFC (7 decks)

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