Popeye's Exam Questions and Answers 100% Verified

Popeye's Exam Questions and Answers 100% Verified bone-in chicken walk-in cooler 11 days plus kill date. temp. 28 to 36° degrees Fahrenheit. chicken display area 30 minutes a hundred and 60 fahrenheit in above seasoning chicken only one case of chicken out of the cooler at a time 20 minutes for each bag of chicken batter and flouring chicken chicken and batter must be kept at 40 degrees Fahrenheit and below cooking chicken after last piece of chicken is dropped press the timer for the amount of chicken been dropped most fires have a preset button for chicken holding chicken use a quality control bar to Mark 30 minute hold time the holding temperature of chicken is 160 fahrenheit or above all cooked items temperature if temperature is less than 165 discard the chicken or shrimp or fish external signs cleaning if mixing from concentrate follow manufacturer's instructions and also turn off power to any electrical signs that will be cleaned chicken tenders thaw method walk-in cooler and bus pans 48 hours to 72 hours (2-3 days)40 degrees Fahrenheit and Below walk-in cooler in original case 72 hours to 144 hours (3-6 days)40 degrees Fahrenheit and below holding thawed chicken tenders walk-in cooler once thawed 96 hours (4 days) 40 degrees Fahrenheit in below. tenders should be at 30 to 34 degrees Fahrenheit holding time for chicken tenders heat light 20 minutes a hundred and sixty degrees and above. holding drawers 40 minutes a hundred and sixty degrees and above batter temp all better for temperature must be 40 degrees or below cook time cooking time for chicken tenders is 3 minutes cooking time for chicken is 12 minutes cooking time for popcorn shrimp is 3 minutes cooking time for apple pie is 7 minutes