Kitchen Popeyes Update 2024 Guide with complete solutions.

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 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 3 days Bone in Chicken Battering - 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 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 Stir the chicken How long to drain - Drain for 10 seconds at timer using wire basket - Drain for 60 seconds with chicken wire rack Cooked Chicken Holding Time 30 minutes using quality control bar How to Chicken Fillet - 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 - tap twice - Timer 5 mins. Max of 12 fillet per fryer - Drain for 10 seconds - Holding time 20 mins under eat lamps, 30 mins in holding drawers Fillet max Max 4 in batter Max 8 in drop Tenders Max Fryer = Max 20 Batter = Max 10 How to tenders - Place tenders in FLOUR first, tumble 20 times. - Place to batter, make sure to shake to remove excess flour, submerge. - Drain for 3 seconds - Back to flour, tumble 20 times, shake. - Skim 2 tenders in each hand, press 3 mins timer. - Drain for 10 seconds. Tenders Holding Time 20 mins heat lamp, 40 mins holding drawer Fish - Place up to 6 pcs of fish into fry basket - Set timer for 5 mins - After 2 mins shake basket to separate fish - drain for 10 seconds. Fish Holding Time 15 mins heat lamp, 30 mins holding drawer Popcorn Shrimp Use measuring cup, fill basket no more than 1/2 full Press the timer 3 mins After 1 min, shake the basket, drain for 10 seconds Popcorn Shrimp holding time 15 mins heat lamp 30 mins pcastle Butterfly Shrimp Place up to 32 butterfly shrimp, press 3 min timer, After 1min, lift basket shake 3 times to avoid clumping Drain 10 seconds Butterfly Shrimp Holding Time 15 mins How to Cajun Fries Fill 1/2 full with fries 1 basket: 3 mins 2 basket: 3 mins 15 sec