Fried Chicken: Difference between revisions
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* Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | * Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | ||
* Reassemble the breading station | * Reassemble the breading station | ||
== Trouble Shooting == | |||
{| class="wikitable" | |||
!PROBLEM | |||
!POSSIBLE CAUSE | |||
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|'''Raw chicken has foul odor''' | |||
|Chicken has spoiled – DO NOT USE! | |||
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|'''Raw chicken feels slimy''' | |||
|Chicken has spoiled – DO NOT USE! | |||
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|'''Cooked chicken is greasy ''' | |||
|Shortening not pre-heated to proper temperature | |||
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|Temperature of fryer should be 335°F | |||
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|Check calibration of fryer | |||
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|Lowering and raising basket of chicken before cooking is complete | |||
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|Chicken left draining over shortening for longer than 30 seconds | |||
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|Chicken held past the maximum hold time | |||
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|'''Chicken is too dark in color''' | |||
|Shortening needs changing | |||
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|Chicken cooked too long | |||
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|Incorrect fryer temperature | |||
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|Breading not sifted properly | |||
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|'''Chicken is too light in color''' | |||
|Chicken not cooked long enough | |||
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|Incorrect fryer temperature | |||
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|'''Breading is missing on chicken pieces.''' | |||
|Chicken not double breaded | |||
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|Pieces not coated evenly when breading | |||
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|Overloading basket/pieces sticking together | |||
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|Raw chicken is not cold enough. Should be 34°F - 41°F. | |||
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|Chicken tapped together when breading (tap your wrists - not the chicken) | |||
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