Chicken Joy

The following are Gold Standard Attributes of chicken joy in terms of texture, except:

• Skin is crispy

• Meat is juicy and tender

• Absence of rancid/or burnt flavor

• None of the above

As part of the critical parameters in producing Gold standard Chicken joy, ensure that oil operating is at:

• 340F/345F

• 350+/-5

• 345F to 350 F

• 340F to 345F

Pre slitting can be executed on thawed keel no more than 14 hours before use

• TRUE

• FALSE

Probable causes of overcooked/dark burnt/dry chicken, except:

• High Oil temperature

• Prolonged cooking time

• Poor Fryer recovery

• Over thawed chicken, high internal temp chicken during breading

Thawed temperature of Cjoy should be:

• 30F-40F

• 35F-45F

• 30F-35F

• 35F-40F

Draining time of newly cooked chicken joy is:

• 20 seconds

• 45 seconds

• 40 seconds

• 30 seconds

What is the holding time of chicken joy?

• 1 hour

• 45 minutes

• 30 minutes

• None of the above

Operating temperature of chicken joy warmer is:

• 110-120F

• 100-140F

• 110-140F

• 100-120F

What is the display temperature of Reach in Chiller?

• 2-4C

• 2-4F

• 0-4C

• 0-4F

What is the secondary shelf life of Chicken joy?

• DT+2days

• DT+3 days

• DT+1day

• None of the above