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WorksheetsChickenjoy
Total questions: 20
Worksheet time: 10mins
What is the probable cause of Overcooked/dark/burnt/dry chicken?
Prolonged cooking time
Poor fryer recovery
Low oil temperature
Shortened cooking time
Alarm will sound on the Henny Penny fryer after 30 seconds drain time is completed. “______” will be displayed.
Press the timer button again to deactivate 30-seconds drain timer.
QUALITY
DONE
CYCLE
COOC
What is the primary Shelf-life of original Breading powder?
DP + 150 days
DP + 160 days
DP + 170 days
DP + 180 days
What is the Primary Shelf life of Chickenjoy?
DP + 45 days
DP + 40 days
DP + 30 days
DP + 60 days
What is the general appearance pf Chickenjoy?
Golden yellowish to golden brown skin with white meat
Golden yellowish to golden brown skin with off-white meat
Golden to golden brown skin with white meat
Yellowish to golden brown skin with off-white meat
What is the Secondary Shelf Life of Chickenjoy?
DT + 24 hours
DT + 1 Day
DT + 2 Days
DT + 3 Days
Standard weight of Rib Wing Chikenjoy?
114-162 g
120-163 g
115-166 g
105-155 g
Fill in the Blank: Breading of Chickenjoy
Stretch and fold skin then press into the breading.
Bread under skin on all chicken parts except for _________.
Thigh and Leg
Wing and Thigh
Ribs and Ribwing
Breast and split breast
TREU or FALSE:
Breading Procedure: For RIBWING - fold the wingflop. Include the wingflap in the breading application process.
True
False
What is the standard LPG Pressure Gauge?
10-13 inch/WC
11-13 WC
11-13 inch/WC
11-13 inch
What is the draining time of Chickenjoy after cooking?
10 seconds
15 seconds
20 seconds
30 seconds
True or False: Prewashing & Breading of Chickenjoy
Scoop 1 gourmet ladle of filtered water
from SS pan to prewash the chicken cut-ups. (Moisten cutups well)
True
False
What is the Probable cause of not crispy/ soggy/ oily skin of chickenjoy?
Shortened cooking time
Low oil temperature
Use of dirty or degraded oil
Poor fryer recovery
What is the internal temperature of Newly cooked Breast/ Rib part?
>170F
>180F
>140F
>171F
Internal Cooked Temperature of Leg, Thigh, Rib-wing?
180F min
170F min
165F min
190F min
Place the breaded Chickenjoy on the basket rack ________ and ________ .
Bone side up and Skin side down
Bone side down and skin side up
Bone is intact and skin side up
Bone side down skin with blisters
Fill in the black:
Pre-wash/tumbling pans and dedicated kitchen shears should be washed clean
___________. Mulitple washing can happen within one batch preparation whenever these tools are physically contaminated.
at the END OF EVERY DAYPART
Every Batch of Chickenjoy
Per batch breaded chickenjoy
Per Hour
Fill in the blanks: Pre-washing of chicken:
Manually tumble the chicken cut-ups at least _____ times. Sufficiently coat each piece with water.
1
2
3
4
Fill in the Blank:
Alarm will sound on the Henny Penny fryer after 30 seconds drain time is completed. ______ will be displayed. Press the timer button again to deactivate 30-seconds drain timer.
QUALITY
DONE
READY
COOC
For room thawing: Transfer partially thawed chickenjoy in chiller when temperature reach __________?
27-32F
28-33F
29-34F
35-40F
