Fried Chicken: Difference between revisions
no edit summary
(Created page with "== Quick Reference == {| class="wikitable" |'''Storage: ''' | |34°F - 41°F |Walk-in cooler |- |'''Cooking time:''' |Breast |16 minutes |335°F Fryer |- | ''' ''' |Thigh, Wing, Leg |14 minutes |335°F Fryer |- |'''Cook more time:''' | |74 minutes | |- |'''Holding time: ''' |Cooked |3 hours total | |- | |Holding Cabinet |Up to 3 Hours | |- | |4 Shelf Holding Unit |Up to 3 Hours | |- | |Display Cabinet |1 ½ hours (Maximum) | |- |...") |
No edit summary |
||
| Line 78: | Line 78: | ||
* Upon receipt of the raw bone-in chicken, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain. | * Upon receipt of the raw bone-in chicken, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain. | ||
* For example: If you have received a case of raw bone-in chicken or raw chicken fingers with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below. | * For example: If you have received a case of raw bone-in chicken or raw chicken fingers with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below. | ||
{| class="wikitable" | |||
|'''Date''' | |||
!11th | |||
!12th | |||
!13th | |||
!14th | |||
!15th | |||
!16th | |||
!17th | |||
!18th | |||
!19th | |||
!20th | |||
!21st | |||
!22nd | |||
|- | |||
|'''Days Remaining''' | |||
|12 | |||
|11 | |||
|10 | |||
|9 | |||
|8 | |||
|7 | |||
|6 | |||
|5 | |||
|4 | |||
|3 | |||
|2 | |||
|1 | |||
|- | |||
| | |||
| colspan="8" |'''SFM Can Deliver''' | |||
| colspan="4" |'''SFM Cannot Deliver''' | |||
|} | |||