Food Safety and Cooking Quiz

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Questions and Answers

How often should the cooking oil be filtered?

40 pieces of chicken

30 pieces of chicken

50 pieces of chicken (correct)

60 pieces of chicken

It is acceptable to use red gloves when handling thawed marinated chicken.

False

What is the recommended cooking time for the electric fryer?

11 minutes

The maximum amount of breader to place in the tub initially is _____ kilos.

3 Signup and view all the answers

What should be removed to avoid cross-contamination when folding the red apron?

neck Signup and view all the answers

Match the procedure with its purpose:

Filtering oil = Enhances food safety Wearing blue gloves = Prevents cross-contamination Pressing breader hard = Ensures even coverage Inverting dip basket = Avoids breader spillage Signup and view all the answers

How should chicken pieces be picked up to even out the breading?

waterfall-like Signup and view all the answers

After removing chicken from the fryer, drain for _____ seconds.

30 Signup and view all the answers

What temperature should the oil be maintained at for frying chicken?

340°F Signup and view all the answers

The maximum number of chicken pieces you can cook in a single batch is 10.

False Signup and view all the answers

How often should you filter oil to maintain its quality?

after every 60 pieces of chicken cooked Signup and view all the answers

The chicken should be arranged on a tray with grid, starting with the __________.

thighs Signup and view all the answers

Match the cooking techniques with their descriptions:

Breading = Coating food with flour or crumbs before frying Cooling = Bringing down the temperature of cooked food Cleaning = Removing waste and contaminants from working areas Heating = Raising the temperature of the oil before cooking Signup and view all the answers

What elements must be submerged by frying oil for proper oil level?

heating Signup and view all the answers

The dip basket should be submerged completely while draining.

False Signup and view all the answers

What temperature range should the holding cabinet be set to? (in degrees Celsius)

71 - 82 Signup and view all the answers

After the chicken is breaded, the excess breader should be __________ off.

shaken Signup and view all the answers

How many pieces of chicken can be transferred into the dip basket at once?

12 Signup and view all the answers

Match the following procedures with their correct descriptions:

Use blue disposable gloves = To prepare chicken bags Ensure chicken is submerged = When dipping into the water Lift the basket halfway = When the duty timer sounds after 1 minute Change filtered water = After 3 breading runs Signup and view all the answers

What is the maximum number of pieces for Spicy BIC?

8 Signup and view all the answers

Press the breader onto the chicken pieces starting from the __________ to ensure an even coating.

top Signup and view all the answers

Study Notes

Chicken Breading and Cooking Procedures

Bread chicken pieces by sieving the breading after every 40 pieces.
Filter cooking oil after frying 40 pieces of chicken to maintain quality.
Set the electric fryer cooking timer for 11½ minutes.
Use blue gloves when handling thawed marinated bone-in chicken to prevent contamination.
Fold the red apron by removing the string around the neck to avoid cross-contamination.
Complete the breading procedure in 2.5 minutes or less for efficiency.
Before transferring to the preparation table, place chicken on a stainless-steel pan to avoid dripping.
During the breading process, press hard from the top to ensure even coverage.

Transfer and Drainage Procedures

Transfer breaded chicken into the cooking basket before frying.
Remove excess breader from gloves by rubbing hands over the waste/crumbs container.
Place thawed marinated chicken at the bottom of the thawing rack for safety.
To avoid spillage, carefully invert the dip basket over the breading tub.
Use a waterfall-like motion to pick up chicken pieces, which helps in evenly distributing the breader.
Initially, place a maximum of 2 kilos of breader in the tub for efficient use.

Cooking and Holding Guidelines

After frying, allow chicken to drain for 15 seconds.
Ensure frying oil covers the heating elements to prevent damage and ensure proper cooking.
The dip basket can hold up to 10 pieces of chicken at once for frying.
Set the holding cabinet timer for 45 minutes to keep cooked chicken warm.
Maintain the holding cabinet temperature between 71°C and 82°C.

General Best Practices

Use blue disposable gloves over rubber gloves when preparing chicken bags to enhance hygiene.
After 1 minute, lift the frying basket halfway out of the oil to check for readiness.
For Spicy Bone-In Chicken, the maximum number of pieces cooked in one batch is 8.
Arrange chicken pieces on the tray starting with thighs, followed by ribs, wings, and legs for presentation.
Shaken excess breader off the chicken after breading to ensure a clean finish.
Tilt the dip basket during drainage to facilitate the process.
It's important to filter water after 2 breading runs to keep the workspace clean.

Quality Control Measures

Check that all chicken pieces are fully submerged when dipping to ensure proper cooking.
Dispose of breader lumps in a waste basket to maintain hygiene.
New chicken breader should be added to the sieved breader after every 60 pieces to ensure freshness.
The arrangement of the chicken on trays should follow an order for efficiency, starting with thighs.

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Description

Test your knowledge on food safety and cooking practices with this quiz. Questions cover breading, frying, handling of chicken, and avoiding cross-contamination. Make sure to select the correct options to ensure safe food handling!