Chickenjoy Quiz (From Chickenjoy Exam)

What should be the temperature of the chicken before breading?

• 2-4°C

• 4-10°C

• at least 82°C

• at least 63°C

What is the holding temperature of Chickenjoy in Product Holding Unit?

• 2-4°C

• 4-10°C

• at least 82°C

• at least 63°C

What is the Secondary Shelf Life (SSL) of raw chicken in the chiller? *Store is using Thawing Cabinet

• DT + 5 days

• DT + 4 days

• DT + 3 days

• DT + 2 days

What is the holding time of Chickenjoy in the PHU?

• 60 minutes

• 45 minutes

• 30 minutes

• 15 minutes

Do not pile chicken pieces to prevent sogginess & skin chipping off. This will also ensure ___________.

(Choose the best answer)

• easier segregation of chicken parts

• faster counting of chicken pieces left in the PHU

  (for PCS)

• uniform distribution of heat

• no greasy chicken can be served

Fill the breading pan with breading mix up to _______ full.

• 1/4

• 1/3

• 1/2

• 3/4

What is the final internal temperature of chicken after cooking?

• At least 82°C

• At least 72°C

• At least 77°C

• At least 88°C

What is the maximum load per batch using the 8 Heads HPPF?

• 32 pieces

• 48 pieces

• 64 pieces

• 68 pieces

Drain newly cooked Chickenjoy for 30 minutes to remove excess oil.

• True

• False

Transfer cooked Chickenjoy in the PHU bone side up, skin side down to avoid oily & soggy Chickenjoy.

• True

• False