1) The maximum fillets that can be cooked on four header pot is 12 fillets.

2) Oil shelf life once opened the box is _________ hours

3) A new batch of breading flour is code dated how long ?

4) We code date chicken products with ....................... tag.

5) Which ingredients are shifted when preparing a new batch of flour .

6) The ingredients of zinger breader are 960g zinger breader and 10 kg breading flour .

7) The maximum number of zinger wings that can be cooked in a four header pot is 72 wings.

8) What is OR Chicken fillets cooking time ?

9) What is the draining time for cooked zinger fillets and wings before taken to upright holding cabinet.

10) What is the bloody cooler set temperature range to maintain product temperature?

11) Chicken is allowed to set for how long after reaching 0 degrees ___________.

12) At what temperature is chicken thawed moved to the bloody cooler.

13) When do you wipe out vapour from the 4 header lid.

14) What is the minimum zinger fillets that can be cooked?

15) The breading ingredients of OR breading is 12 kg flour ,1 packet of or seasoning, i packet milk&egg and 1 packet salt.

16) Chicken is rotated every 30 minutes when it reaches ___________ degrees Celsius..

17) Prince castle unit target temperature .

18) Minimum zinger wings that can be cooked on a four header pot?

19) Chicken holding time after two hours setting time is __________ hours.

20) Oil is stored in the storeroom _______ cm off the floor.

21) Upright holding cabinet target temperature is ..............

22) What is cooking time for mini fillets?

23) Blue chux is used on all areas in the store except on blood area.

24) An open box of palmolein oil is code dated .........................hours.

25) The OR breading mix must be sifted and change water only once per shift.

26) Before thawing you should know the _____________ to be _____________.

27) We only discard flour when it is grit.

28) The pot should show drop to show that it has finished cooking.

29) Minimum oil visibility must be _____________.

30) What is a cooking time of zinger fillets?

31) Twenty mini fillets are the maximum that can be cooked.

32)

33) What smallware is used to take out the 4 header cooking basket from the pot after cooking.

34) What is draining time for cooked OR fillets?

35) Flour is sifted once in the morning before shift starts.

36) When do you wipe out the flour on the pot when cooking chicken?

37) What is the chicken holding time in upright holding cabinet before selling to customers?

38) What is the minimum OR Chicken that be cooked ?

39) OR Chicken cooking time is ?

40) 12 heads is the maximum number of heads that can be cooked.

41) What are the minimum mini fillets that can be cooked?

42) What is the minimum or fillets that can be cooked on four header fryer?

43) A new batch of breading mix is scooped and fold 10 times .

44) The maximum heads of chicken that can breaded at once in a lug is 8 heads.

45) What is the minimum that you can filter a pot per day?

46) What is the draining time for OR chicken?

47) After thawing chicken rotation is done after ____________ hours.

48) What is the product temperature range for chicken in the cooler?

49) Red chux is on non blood areas in the store.

50) Name four chicken label information that must be written.

51) The oil that has reached discard time it smoke at _________ temperature.

52) The four steps of oil management include fryer management, fryer filtering , cleaning of fryers and discarding of oil when damaged .

53) The OR chicken and OR fillets breading procedure is 7 10 7 procedure.

54) Oil takes 2 to 4 minutes to reach drop when reheating oil to cook product.

55) Before thawing you must clean _______________.

56) What is the cooking time for zinger wings?