Kitchen Popeyes Questions with correct Answers

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