WorksheetsFry
Total questions: 15
Worksheet time: 8mins
What is standard TEXTURE of Chickenjoy?
Golden yellowish brown to golden brown skin with off-white meat
Skin is crispy. Meat is juicy.
Atleast 140 F
Absence of burnt flavor
Standard thawed temperature of Chickenjoy
35-40 F
0-10 F
12-20 F
27-32 F
Dipping time of Chickenjoy.
3-5 seconds
1-2 seconds
10 seconds
1 minute
Draining time of Chickenjoy.
1 hour
30 minutes
30 seconds
10 seconds
What is the set temperature of Henny Penny?
350 F
340-345 F
375 F
345-350 F
What is the serving temperature of French Fries?
Atleast 140 F
Atleast 130 F
Atleast 165 F
Atleast 110 F
What is the operating temperature of dumpling table?
Atleast 180 F
110 F- 140 F
350 F
345 F- 350 F
Remove French Fries with unacceptable defects except:
Dark spots greater than 1/4 inch in diameter
Green colored strips
Light to bright golden brown in color
Strips with sugar ends
Hold the accusalt atleast ___ inches over the cooked fries.
8
10
6
4
Standard temperature of Frymaster.
Atleast 350 F
Atleast 375 F
Atleast 345 F
Atleast 330 F
What is the holding time of Peach Mango Pie?
1 hour
2 hours and 30 minutes
1 hour and 45 minutes
1 hour and 30 minutes
What is the approximately weight of Magnesol in Henny Penny? ( 2 cups)
90 grams
95 grams
105 grams
60 grams
What is the weight of leg part?
120-163g
115-166g
105-155g
114-162g
What is the weight of thigh part?
120-163g
115-166g
105-155g
114-162g
The following steps are breading procedure except for:
Arrange skin
Fold and press breading mix over chicken pieces six times.
Bread under skin and/or wing tip. Fold the wing tip.
Shake once to remove excess breading
