[color=blue]Could you please help me with the meaning of bold words below:
Bone-in Chicken Frying – 9pc / 11 min
Ingredients
Battered chicken
Equipment/Smallwares
Wire basket
Chicken wire rack
Tongs
Quality control bar
Skimmer
Thermometer
HACCP log
Food Safety
Gas fryer:340ºF (171ºC)
Electric fryer:
330ºF (165ºC)
Temperature
165ºF (74ºC) [after draining]
160ºF (71ºC) [holding area]
Important
Use correct fryer [spicy or mild]
Rotate fryer usage.
If any temperature reading
is out of range, contact manager.
1 Tap once over bus pan.
Skim into fryer from back to front:
Legs—right side
Thighs―center, cup side down
Keel Breasts―left side, cup side down
Rib Breast―cup side down
Wings― distribute evenly [by tips]
2 Press 11 minute timer.
Use wire basket to gently turn chicken at timer [after 6 minutes] from corners to center of fryer.
3 At timer, use wire basket to remove chicken and drain for 10 seconds.
Place chicken in chicken wire rack and drain for 60 seconds over shortening.
Hold Time
30 minutes
4 Use tongs to stack chicken as follows: legs, thighs, wings, ribs and keel breasts [thighs & breasts cup-side down].
Place in holding area―use quality control bar to indicate hold time.
Skim fryer after every drop.
5 After draining for
1 min 10 sec. take temperature in 2 places on 2 chicken breasts.
Minimum internal temperature must be 165ºF (74ºC).
Record in HACCP log.
Contact manager if any piece is below 165ºF (74ºC).
Move chicken to holding area.
6 Take temperature
in 2 places on 2 breasts in holding area.
Minimum internal temperature must be 160ºF (71ºC).
Record in HACCP log.
Contact manager if any piece is below 160ºF (71ºC).
Thanks very much!!!