FRY EXAMS 11

Standard texture of Chickenjoy.

• Skin is crispy

  Meat is juicy

• Well breaded skin is intact with blisters

• Skin is intact with blisters and minimal chippings.

• Skin is brown and juicy

Thawed temperature of Longganisa (Before slitting)

• 35°F to 40°F

• 30°F to 34°F

• 25°F to 28°F

• 140°F to 145°F

Pre-heating time of Chicken joy warmer.

• 40 mins

• 20 mins

• 30 mins

• 10 mins

Serving temperature of Longganisa

• 110°F

• 115°F

• 140°F

• 135°F

Final cooked temperature of dark meat.

• 170°F

• 175°F

• 165°F

• 180°F

Final cooked temperature of white meat.

• 165°F

• 170°F

• 190°F

• 180°F

Transfer partially thawed chickenjoy in chiller when the temperature reaches?

• 27°F to 32°F

• 20°F to 26°F

• 35°F to 40°F

• 41°F to 42°F

Weigt of rice in back up of 1 pack garlic mix

• 1.7

• 3.4

• 5.1

• 6.8

Weigt of rice in back up of 2 packs garlic mix

• 1.7

• 3.4

• 5.1

• 6.8

Weigt of rice in back up of ,3 packs garlic mix

• 1.7

• 3.4

• 5.1

• 6.8