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Mission: To make our customers experience feel \_\_\_\_\_\_\_ moments by being a better McDonald's that responds to the changing lifestyle of Filipinos. Vision: To be the Filipinos' most admired and loved \_\_\_\_\_\_\_ Service Brand, where customers look up to us with respect and trust. The temper...

Mission: To make our customers experience feel \_\_\_\_\_\_\_ moments by being a better McDonald's that responds to the changing lifestyle of Filipinos. Vision: To be the Filipinos' most admired and loved \_\_\_\_\_\_\_ Service Brand, where customers look up to us with respect and trust. The temperature for the Fried Chicken Cooker (Henny Penny) is \_\_\_\_\_\_\_ degrees Fahrenheit. a) 330°F +/- 5 b) 340°F +/- 5 c) 350°F +/- 5 d) 360°F +/- 5 The cooking timer for gas-fried chicken is \_\_\_\_\_\_\_ minutes. a) 10 b) 11 c) 11 1/2 d) 12 The holding cabinet should be set between \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_ degrees Fahrenheit. a) 150 - 170 b) 160 - 180 c) 170 - 190 d) 180 - 200 The maximum number of pieces of bone-in chicken to thaw per layering rack is \_\_\_\_\_\_\_. a) 6 b) 8 c) 10 d) 12 For Spicy BIC, the timer should be set for \_\_\_\_\_\_\_ minutes. a) 11 b) 12 c) 13 d) 14 The dip basket should be filled with filtered water just below the \_\_\_\_\_\_\_ level. a) first box b) second box c) third box d) fourth box For the breading procedure, the chicken pieces should be dipped into the filtered water for \_\_\_\_\_\_\_ counts. a) 1 b) 2 c) 3 d) 4 The minimum number of pieces to cook at one time is \_\_\_\_\_\_\_. a) 6 b) 8 c) 10 d) 12 The maximum number of pieces to cook at one time is \_\_\_\_\_\_\_. a) 8 b) 10 c) 12 d) 15 The total time for a full breading run should not exceed \_\_\_\_\_\_\_ minutes. a) 1.5 b) 2 c) 2.5 d) 3 When transferring raw bone-in chicken into the dip basket, ensure it is \_\_\_\_\_\_\_ submerged in water. a) partially b) mostly c) fully d) slightly After lifting the dip basket, remove excess water by shaking it up and down \_\_\_\_\_\_\_ times. a) once b) twice c) three d) four The chicken pieces should be breaded using a \_\_\_\_\_\_\_ motion, creating a piano-like effect. a) sweeping b) circular c) waterfall-like d) zigzag The filtered water in the dip basket should be changed after \_\_\_\_\_\_\_ breading runs. a) 1 b) 2 c) 3 d) 4 After every \_\_\_\_\_\_\_ pieces of chicken are breaded, the breader should be sieved. a) 30 b) 40 c) 50 d) 60 The cooking oil should be filtered after every \_\_\_\_\_\_\_ pieces of chicken are cooked. a) 30 b) 40 c) 50 d) 60 The cooking timer for the electric fryer is set for \_\_\_\_\_\_\_ minutes. a) 10 b) 11 c) 11 1/2 d) 12 Use blue gloves when handling \_\_\_\_\_\_\_ marinated bone-in chicken. a) fresh b) thawed c) frozen d) cooked To avoid cross-contamination, fold the red apron by removing the string around the \_\_\_\_\_\_\_ while leaving the waist string tied. a) sleeves b) neck c) waist d) hem The breading procedure should be completed in \_\_\_\_\_\_\_ minutes or less. a) 2 b) 2.5 c) 3 d) 3.5 Chicken should be placed in the \_\_\_\_\_\_\_ to avoid dripping before transferring to the preparation table. a) freezer b) stainless-steel pan c) thawing rack d) dip basket During breading, press hard starting from \_\_\_\_\_\_\_ to ensure even coverage. a) top b) middle c) bottom d) sides The breaded chicken should be transferred into the \_\_\_\_\_\_\_ basket before cooking. a) dip b) breading c) cooking d) holding Remove excess breader from gloves by rubbing hands over the \_\_\_\_\_\_\_ container. a) breader b) waste/crumbs c) dip d) cooking After how many pieces of chicken cooked should the oil be filtered? a) 30 b) 40 c) 50 d) 60 The thawed marinated bone-in chicken should be placed \_\_\_\_\_\_\_ on the thawing rack. a) at the top b) at the bottom c) in the middle d) on the side To avoid breader spillage, invert the dip basket carefully over the \_\_\_\_\_\_\_ tub. a) dip b) thawing c) cooking d) breading Pick up chicken pieces in a \_\_\_\_\_\_\_ motion to even out the breading. a) sliding b) shaking c) waterfall-like d) circular The maximum amount of breader to place in the tub initially is \_\_\_\_\_\_\_ kilos. a) 2 b) 3 c) 4 d) 5 After removing chicken from the fryer, drain for \_\_\_\_\_\_\_ seconds. a) 10 b) 15 c) 20 d) 25 To ensure proper oil level, the frying oil must submerge the \_\_\_\_\_\_\_ elements. a) heating b) cooling c) mixing d) cleaning The number of pieces of chicken that can be transferred into the dip basket at once is \_\_\_\_\_\_\_. a) 8 b) 10 c) 12 d) 15 The holding cabinet timer is set for \_\_\_\_\_\_\_ minutes. a) 30 b) 35 c) 40 d) 45 The holding cabinet temperature should be set between \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_ degrees Celsius. a) 60 - 70 b) 65 - 75 c) 70 - 80 d) 71 - 82 Use blue disposable gloves over blue rubber gloves to \_\_\_\_\_\_\_ chicken bags. a) cook b) prepare c) transfer d) store When the duty timer sounds after 1 minute, lift the basket \_\_\_\_\_\_\_ out of the oil. a) completely b) halfway c) one-quarter d) three-quarters The maximum number of pieces for Spicy BIC is \_\_\_\_\_\_\_. a) 6 b) 8 c) 10 d) 12 The chicken pieces should be arranged on the tray with grid starting with the \_\_\_\_\_\_\_ first. a) legs b) wings c) thighs d) ribs Press the breader onto the chicken pieces starting from \_\_\_\_\_\_\_ to ensure an even coating. a) top b) middle c) bottom d) side After the chicken is breaded, the excess breader should be \_\_\_\_\_\_\_ off. a) shaken b) brushed c) wiped d) rinsed The dip basket can be \_\_\_\_\_\_\_ while draining to make the process easier. a) held b) tilted c) submerged d) flipped Clean up the breading station by removing breader from gloves and folding the red apron to avoid \_\_\_\_\_\_\_. a) spillage b) contamination c) waste d) excess The timer on the electric fryer should be set for \_\_\_\_\_\_\_ minutes. a) 10 b) 11 c) 11 1/2 d) 12 The filtered water should be changed after \_\_\_\_\_\_\_ breading runs. a) 1 b) 2 c) 3 d) 4 Ensure that all chicken pieces are fully \_\_\_\_\_\_\_ when dipping into the water. a) visible b) submerged c) coated d) heated Breader lumps should be placed into a \_\_\_\_\_\_\_ basket. a) cleaning b) waste c) dip d) cooling Add new chicken breader to the sieved breader every \_\_\_\_\_\_\_ pieces of chicken. a) 30 b) 40 c) 50 d) 60 The chicken should be arranged on a tray with grid in the order of \_\_\_\_\_\_\_ first, followed by ribs, wings, and legs. a) legs b) wings c) thighs d) ribs The maximum number of pieces for cooking should be \_\_\_\_\_\_\_ in one batch. a) 6 b) 8 c) 10 d) 12 Always ensure to filter oil after every \_\_\_\_\_\_\_ pieces of chicken cooked to maintain oil quality. a) 30 b) 40 c) 50 d) 60 answer key b. 340°F +/- 5 c. 11 1/2 d. 160 - 180 e. 8 f. 13 g. third box h. 2 i. 8 j. 10 k. 2.5 l. fully m. twice n. waterfall-like o. 2 p. 60 q. 60 r. 11 1/2 s. thawed t. neck u. 3 v. stainless-steel pan w. top x. cooking y. waste/crumbs z. 60 a. at the bottom b. breading c. waterfall-like d. 3 e. 15 f. heating g. 10 h. 45 i. 71 - 82 j. prepare k. halfway l. 8 m. thighs n. top o. shaken p. tilted q. contamination r. 11 1/2 s. 2 t. submerged u. waste v. 60 w. thighs x. 10 y. 60