GSC

Thermometer Calibration

• 30-34F

• 32-36C

• 30-34C

• 30-40F

Breading Mix on Pan is:

• 2/3 full

• 1/3 full

• 1/4 full

• 1/8 full

Cjoy General appearance

• Golden yellowish brown to golden brown skin with off-white meat

• Well Breaded

• Skin is intact, with blisters

Henny Penny Setting Temperature

• 350F

• 365F

• 345F

• 350C

Cjoy Secondary Shelf-Life

• DT + 4

  days

• DT + 3

  days

• DT + 2

  days

Critical Temperature for Cjoy in Room Temperature

(temperature indicator to transfer cjoy to chiller)

• 30-34F

• 40-45F

• 27-32 F

• 35-40F

Cjoy Gravy Cooked Temperature

• 208F

• 206F

• 204F

• 180F

Spag Sauce Final Cooked Temp

• at least 180F

• at least 170F

• <170F

• <180F

When do we drop Spag Noodles?

• water starts to boil

• water briskly boiling

When to get temperature of cooked spag noodles?

• after rinsing with chilled water

• after draining hot water

• after coating with oil