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=== 2 & 3 Piece & Biscuit (Take-Out) === | === 2 & 3 Piece & Biscuit (Take-Out) === | ||
* Place a deli liner in a | * Place a deli liner in a 3-pound food tray | ||
* Place chicken pieces into | * Place chicken pieces into food tray | ||
* Place a biscuit on top of | * Place a biscuit on top of chicken | ||
* | * Slide into a 6 LB. bag | ||
* Place 1 napkin per piece of chicken and a fork in the 6 lb. bag | |||
* Place 1 napkin per piece of chicken and a fork | |||
=== 2 & 3 Piece & Biscuit Combos (Dine-In) === | === 2 & 3 Piece & Biscuit Combos (Dine-In) === | ||
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=== 2 & 3 Piece & Biscuit Combos (Take-Out) === | === 2 & 3 Piece & Biscuit Combos (Take-Out) === | ||
* Place a deli liner in a | * Place a deli liner in a 3-pound food tray | ||
* Place chicken pieces into | * Place chicken pieces into food tray | ||
* Place a biscuit on top of | * Place a biscuit on top of chicken | ||
* Place fry in | * Place fry in an additional 6-pound bag | ||
* Place 1 napkin per piece of chicken and a fork in the 6 lb. bag | |||
* Place 1 napkin per piece of chicken and a fork | |||
=== 2 and 3 Piece Dinners (2 Sides & Biscuit) === | === 2 and 3 Piece Dinners (2 Sides & Biscuit) === | ||
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=== Take Out === | === Take Out === | ||
* Place two pieces of chicken (one large and one small) in the large compartment of a 3-compartment tray. | |||
* Place two pieces of chicken (one large and one small | * If preparing a 3-piece dinner, place the chicken breast in a lined 3-pound food tray and place the food tray in a 6 pound bag. | ||
* | * Place side item choices in the 2 smaller compartments of the 3- compartment tray. | ||
* Place a | * Place a deli-liner on top of food. | ||
* Place a biscuit, 1 napkin per piece of chicken, and a fork on deli-liner and close lid. | |||
* Place | * Place hinged container (''and 6-pound bag with chicken breast if 3-piece'') in a plastic carry out bag. | ||
=== 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) === | === 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) === | ||
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|Shortening not pre-heated to proper temperature | |Shortening not pre-heated to proper temperature | ||
|- | |- | ||
| | | rowspan="5" | | ||
|Temperature of fryer should be 335°F | |Temperature of fryer should be 335°F | ||
|- | |- | ||
|Check calibration of fryer | |Check calibration of fryer | ||
|- | |- | ||
|Lowering and raising basket of chicken before cooking is complete | |Lowering and raising basket of chicken before cooking is complete | ||
|- | |- | ||
|Chicken left draining over shortening for longer than 30 seconds | |Chicken left draining over shortening for longer than 30 seconds | ||
|- | |- | ||
|Chicken held past the maximum hold time | |Chicken held past the maximum hold time | ||
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|Shortening needs changing | |Shortening needs changing | ||
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| | | rowspan="3" | | ||
|Chicken cooked too long | |Chicken cooked too long | ||
|- | |- | ||
|Incorrect fryer temperature | |Incorrect fryer temperature | ||
|- | |- | ||
|Breading not sifted properly | |Breading not sifted properly | ||
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|Chicken not double breaded | |Chicken not double breaded | ||
|- | |- | ||
| | | rowspan="4" | | ||
|Pieces not coated evenly when breading | |Pieces not coated evenly when breading | ||
|- | |- | ||
|Overloading basket/pieces sticking together | |Overloading basket/pieces sticking together | ||
|- | |- | ||
|Raw chicken is not cold enough. Should be 34°F - 41°F. | |Raw chicken is not cold enough. Should be 34°F - 41°F. | ||
|- | |- | ||
|Chicken tapped together when breading (tap your wrists - not the chicken) | |Chicken tapped together when breading (tap your wrists - not the chicken) | ||
|} | |} |