Gold Standard Criteria

All of the following are Gold Standard Criteria for our Flame-Grilled Chicken, EXCEPT

• Evenly char-grill marks & 

  crispy skin

• Golden brown &

  evenly basted

• Tender & spicy

• Cooked through &

  Heated through

What are the external Gold Standard Criteria for Flame-Grilled Chicken?

• Grill Marks, Amount of basting, Cutting of the chicken, Browning of the skin & tenderness

• Grill Marks, Amount of basting, Cutting of the chicken, Browning of the skin & the Skin

• Grill Marks, Temperature, Cutting of the chicken, Browning of the skin & the Skin

• Grill Marks, Amount of basting, Cutting of the chicken, Browning of the skin & Juiciness

"The texture of the meat should be tender and not be stringy". This statement relate to?

• Juiciness

• Softness

• Tenderness

• Cooked through

The chicken should be golden brown with visible _______ marks.

• Line

• Grill

• Skin

• Cutting

A guest sends back their chicken because it’s dry and stringy. What part of the Gold Standard did we miss?

• External appearance

• Spice level

• Internal texture

• Saucing step