Breading Basics
Breading Processes
Loading & Dropping
Into The Chute
Numbers and Such
Seasonal Focus
200
To prevent cross-contamination, you should never place this inside the breading table
What is a bag of chicken?
200
This ingredient is useful for adding special seasoning, sealing in moisture, and preventing meat from searing when cooked in hot oil!
What is coater?
200
Don't cook nuggets or regular filets in the spicy fryer to avoid this issue
What is flavor transfer?
200
Nuggets and strips hold time is reduced to this once they've been boxed
What is 5 minutes?
200
The temperature you must cook chicken to kill bacteria
What is 165 degrees?
200
This item can be fried both in an open fryer as well as a pressurized one!
What are strips?
400
Never use one of these to cover marinated filets
What is a chicken bag?
400
You should re-work you coater after breading the equivalent of this much chicken
What is one full bag? *2
400
The fryer mode nuggets should never be cooked on.
What is open?
400
When two or more nuggets are stuck firmly together they're considered this and must be discarded.
What is clumped? *4
400
After adding marinade, grilled products can be cooked immediately or held for up to this long
What is 24 hours?
400
Chick-n-strips are not to be served immediately after cooking, the AHA system will indicate the chicken is "ready to serve" after this amount of time
What is 30 seconds?
600
The word used for items with holes in them, such as this pan used for draining grilled nuggets
What is perforated?
600
Allow strips and nuggets to drain for this amount of time after submerging them in the milk and egg wash
What is 5-15 seconds?
600
When cooking dropping nuggets move basket handle from corner-to-corner, back-to-front, this many times to avoid nuggets sticking together.
What is 3-4 times? *3
600
Pick five nuggets and see if they fit at the start of each shift in order to do this to your eye
What is calibrate?
600
The temperature range of "thawed" chicken
What is 33-40 *1
600
Pressing or sliding strips onto the shelf may cause them to do this when cooking
What is stick?
800
If it's not been used in more than 30 minutes it should be washed, sanitized, and air dried.
What is the filet roller?
800
Filets should be pressed this many times during the breading process
What is twice? *5
800
Place all the grilled filets behind it if cooking 8 or fewer!
What is the partial load line?
800
Prepared sandwiches can be held this long once placed in the chute
What is until the end of their AHA timer?
800
Oil temp or range that is acceptable for cooking chicken
what is 315-335
800
After placing the first two strips beside the hinged edge of the shelf position any additional strips in this pattern with tips interlaced
What is a 1-2-1?
1000
The filet type that should be rolled last
What is spicy?
1000
It's the part of the filet that should be "face down" when being loaded into the basket
What is the rough side?
1000
Only use the center tiers of the basket when cooking fewer than this many filets.
What is thirteen?
1000
Use it to measure you lettuce leaves!
What is the bun?
1000
The minimum weight of a 4 ct. strip
What is 5.2 oz?
1000
Chicken strips should be loaded using "this" motion
What is "draping"