SUPREME WITH VEGGIES FOR MNGRS CL

What is the secondary shelf-life of the thawed Chicken Fillet?

• Date Transferred + 2 Days

• Date Transferred + 3 Days

• Date Transferred + 6 Days

• Date Transferred + 7 Days

What is the tertiary shelf life of the Chicken Fillet Breading?

• Date Transferred + 2 Days

• Date Transferred + 3 Days

• Date Transferred + 6 Days

• Date Transferred + 7 Days

What is the holding time of Garlic Mayo Dressing once transferred in 1/9 pan, and placed in the sandwich station?

• 4 hours

• 6 hours

• 8 hours

• 12 hours

What must be the temperature of thawed chicken fillet that is ready for use during production?

• 35 to 40°F

• 27 to 32°F

• -35 to 40°F

• -27 to -32°F

The following are characteristics of unacceptable thawed chicken fillet except:

• Excessive pin feathers (5pcs)

• Lacerated

• Not within thawed temperature (>40°F)

• Skin-on

When breading chicken fillet, what comes after first breading step (pre-dusting)?

• Moistening the chicken fillet with filtered water

• Twisting each side of the chicken fillet using 3 fingers to ensure blisters

• Folding and pressing each side of chicken fillet into the breading twice

• Transferring breaded fillet into frybasket

During breading, how much filtered water is needed to moisten 1 -2 pieces of chicken fillet?

• ½ gravy ladle

• 1 gravy ladle

• 2 gravy ladles

• 4 gravy ladles

In frying the breaded chicken fillet, what is the maximum load per layer of the frybasket?

• 1 piece per layer

• 2 pieces per layer

• 3 pieces per layer

• 6 pieces per layer

What is the holding time of the Fresh Lettuce?

• 2 hours, room temperature

• 2 hours, over ice/ cold well

• 3 hours, room temperature

• 3 hours, over ice/ cold well

What is the cooking time of the breaded chicken fillet?

• 2 minutes and 15 seconds

• 3 minutes and 30 seconds

• 4 minutes and 15 seconds

• 4 minutes and 30 seconds