Bone in chicken battering Study guides, Class notes & Summaries

Popeye’s Production Assessment Latest 2024 Graded A+ 40 ̊F or below Temperature the water must reach when preparing to make batter Breast, thighs, legs, wings Order in which chicken should be stacked after seasoned 12 hours How long chicken must marinate before it can be used Up to 4 When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a time After every drop How often you should skim fryers 20 How many times the chicken should be tumbled in flou...

Kitchen Popeyes Update 2024 Guide with complete solutions Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry batt...

Kitchen Popeyes Update 2024 Guide with complete solutions Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry ...

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry b...

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry b...

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry bat...

Kitchen Popeyes Update 2024 Guide with complete solutions

Popeyes Production Assessment 2024/2025 Updated Questions and Correct Answers, Solved 100%. 40˚F or below Temperature the water must reach when preparing to make batter Breast, thighs, legs, wings Order in which chicken should be stacked after seasoned 12 hours How long chicken must marinate before it can be used Up to 4 When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a time After every drop How often you should skim fryers 20 How many times the chi...

Popeyes Production Assessment 2024/2025 Updated Q&A Solved 100% 40˚F or below Temperature the water must reach when preparing to make batter Breast, thighs, legs, wings Order in which chicken should be stacked after seasoned 12 hours How long chicken must marinate before it can be used Up to 4 When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a time After every drop How often you should skim fryers 20 How many times the chicken should be tumbled in flou...

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry bat...