Kitchen Popeyes
Creating a Thermal Barrier - Answer- Cold Chicken (40F below)
Cold Batter
Properly Sifted Flour
Proper Shortening Temp
What to do before every drop - Answer- Sift batter after every drop
Skim fryer after every drop
Batter Fry Station - Answer- Place lids over product pan when not in use
Internal temp of chicken does not exceed 40F
Maintain batter temp 40F below
Batter Prep - Answer- - Fill batter w/ 8Qt ice, add water til 12Qt
- Slowly add 1 bag of poultry batter mix, repeat step adding 2nd baag
- Add pc slip, code date, cover and refrigerate for 2 hrs
- Batter should be between 33 F - 40 F
Batter Holding Time - Answer- 3 days
Bone in Chicken Battering - Answer- - Put 2 pcs at a time in batter basket
- Use wirewhip to submerge
- Batter in order: Keel, Rib, Thigh, Legs, Wings (make sure cup side down)
- Lift basket and tilt to drain for 3 seconds,
- Dump pieces into flour, tumble 20 TIMES
- Remove 2 pcs from flour and tap together TWICE
- Wings: drege the open wings through the flour tap twice
- Buspan: Keel, Rib, Thigh Leg Wing
- Sift flour after every drop and add scoop of fresh flour
Frying the Chicken - Answer- Tap once over bus pan, skim into fryer from back to
front
Keel (Left)
Rib, Thigh, Legs (right), Wings (scatter)
Skim fryer every drop
After 6 Mins of frying chicken - Answer- Stir the chicken
How long to drain - Answer- - Drain for 10 seconds at timer using wire basket
- Drain for 60 seconds with chicken wire rack
Cooked Chicken Holding Time - Answer- 30 minutes using quality control bar
How to Chicken Fillet - Answer- - Tumble fillets in insert to remoisten
- Max. 4 fillet in batter basket
- Gently roll filets into flour, tumble 20 times
- Lay 2 fillet in the flour 'knuckle roll' each fillet 3 times
Creating a Thermal Barrier - Answer- Cold Chicken (40F below)
Cold Batter
Properly Sifted Flour
Proper Shortening Temp
What to do before every drop - Answer- Sift batter after every drop
Skim fryer after every drop
Batter Fry Station - Answer- Place lids over product pan when not in use
Internal temp of chicken does not exceed 40F
Maintain batter temp 40F below
Batter Prep - Answer- - Fill batter w/ 8Qt ice, add water til 12Qt
- Slowly add 1 bag of poultry batter mix, repeat step adding 2nd baag
- Add pc slip, code date, cover and refrigerate for 2 hrs
- Batter should be between 33 F - 40 F
Batter Holding Time - Answer- 3 days
Bone in Chicken Battering - Answer- - Put 2 pcs at a time in batter basket
- Use wirewhip to submerge
- Batter in order: Keel, Rib, Thigh, Legs, Wings (make sure cup side down)
- Lift basket and tilt to drain for 3 seconds,
- Dump pieces into flour, tumble 20 TIMES
- Remove 2 pcs from flour and tap together TWICE
- Wings: drege the open wings through the flour tap twice
- Buspan: Keel, Rib, Thigh Leg Wing
- Sift flour after every drop and add scoop of fresh flour
Frying the Chicken - Answer- Tap once over bus pan, skim into fryer from back to
front
Keel (Left)
Rib, Thigh, Legs (right), Wings (scatter)
Skim fryer every drop
After 6 Mins of frying chicken - Answer- Stir the chicken
How long to drain - Answer- - Drain for 10 seconds at timer using wire basket
- Drain for 60 seconds with chicken wire rack
Cooked Chicken Holding Time - Answer- 30 minutes using quality control bar
How to Chicken Fillet - Answer- - Tumble fillets in insert to remoisten
- Max. 4 fillet in batter basket
- Gently roll filets into flour, tumble 20 times
- Lay 2 fillet in the flour 'knuckle roll' each fillet 3 times
