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Worksheets

Breader station

Total questions: 29

Worksheet time: 16mins

Name
Class
Date
1.

How long do you drain tenders before transferring to milk wash?

a)

5 seconds

b)

2-3 seconds

c)

immediately

d)

10 seconds

2.

How many times agitate the tenders by lifting and lowering the basket?

a)

3-5 times

b)

2-3 times

c)

4 times

d)

1 time

3.

What is the maximum amount of time that tenders can rest in the bus tub?

a)

10 minutes

b)

3 minutes

c)

5 minutes

d)

6 minutes

4.

Tenders are placed in plies of (a)   on the red tray.

5.

What is the max numbers of tenders that can be staged on red tray?

a)

20

b)

30

c)

10

d)

40

6.

What is the shelf life on tenders once removed from the walk-in freezer?

a)

72 hours or 3 days

b)

24 hrs

c)

4 days

d)

1 day

7.

How often is milk wash was replaced?

a)

every 3 hours

b)

every 2 hours

c)

every 1 hr

d)

every 4 hrs

8.

How often should we sift tender breader?

a)

After 7 baskets

b)

after 1 basket

c)

after 5 basket

d)

after 8 basket

9.

How many scoops of tender breader do we start with at set up?

a)

1 scoop

b)

4 scoop

c)

8 scoop

d)

3 scoops

10.

How many scoops of breader do we add after sifting?

a)

2 scoop for tender. 1 scoop for fillets

b)

1 scoop for tenders. 3 scoop for fillets

c)

2 scoop for tenders. 2 scoop for fillets

d)

1 scoop for both tenders and fillets

11.

How many scoops of signature breader do we start with at set up?

a)

3 scoops

b)

2 scoops

c)

4 scoops

d)

1 scoop

12.

What is the cook time for chicken fingers?

a)

2 min 45 sec

b)

10 min

c)

5 min

d)

3 min 45 sec

13.

when do we shake the fingers?

a)

1:45 mark

b)

3:00 & 2:00 mark

c)

3:00 & 1:45 mark

d)

2:00 & 1:45 mark

14.

what temperature should cooked chicken finger reach and for how long?

a)

135 degrees for 15 sec

b)

165 degrees for 15 sec

c)

145 degrees for 15 sec

d)

170 degrees for 15 sec

15.

What is the maximum number of tenders you can cook per basket?

a)

10

b)

30

c)

20

d)

15

16.

How long do we drain fingers before transferring to the centerline?

a)

15 sec

b)

5 sec

c)

10 sec

d)

2 sec

17.

When transferring fingers, fresh fingers go to (a)   side

18.

what is hold time for fingers?

a)

14 min

b)

12 min

c)

10 sec

d)

15 min

19.

what is the maximum number of signature fillets that can be in the bus tub?

a)

4

b)

2

c)

6

d)

7

20.

How long should fillet be dipped in the milk wash?

a)

1 sec

b)

1/3 sec

c)

1/2 second

d)

5 sec

21.

How often should we sift signature fillet breader

a)

after 30 fillet or five baskets

b)

2 baskets

c)

after 10 fillet

d)

6 baskets

22.

What is the max number of fillets that we can cook per baskets?

a)

5

b)

2

c)

3

d)

6

23.

what is the cook time for signature fillets?

a)

1 min

b)

8 min

c)

6 min

d)

10 min

24.

what are the shake times for signature fillets?

a)

5 min mark

b)

4:30 & 3:00 mark

c)

2:30 & 1:00 mark

d)

2:00 min mark

25.

what are the hold times for signature fillets?

a)

15 min

b)

10 min

c)

5 min

d)

20 min

26.

what is the max number of fillets that can be shingled in hot hot holding?

a)

12

b)

2

c)

13

d)

1

27.

what is the max number of fillets that can be staged on red tray?

a)

5 piles of 3

b)

4 piles of 3

c)

3 pils of 3

d)

2 piles of 3

28.

The breader station cooler should hold between (a)   degrees?

29.

What are the green and red buckets used for?

a)

red: soap

green: water

b)

red: sanitize

green: dawn

c)

used for decor