Breading

Breading

Today you will be learning how to bread. Use the sidekicks on the breading table to help you out.

  • Breading Chicken- Have each student imitate dreading 2 of each filets

    • Chick-fil-A filets

    • Spicy filets

  • Loading and cooking breaded chicken

    • Demonstrate how to load tiered basket and cook Chick-fil-A filets and Spicy filets.

    • Explain that this job should be done by machines team member and discuss cross-contamination.

  • Breading & loading chicken

    • Chick-fil-A nuggets

    • Chick-n-strips

    • Have each student imitate breading a handful of nuggets and a few chick-n-strips

  • Marinating, Loading, and Cooking Grilled chicken

    • Demonstrate marinating grilled filets

    • Demonstrate loading and cooking grilled filets

  • Overview of maintenance breading table throughout the day

    • Cleaning spills throughout the day

    • Reworking and sifting coater

    • Maintaining milk and egg wash

    • Adding filets to breading table pans

    • Keeping lid closed

    • Cleaning and sanitizing transfer pans every 4 hours

    • Shelf life for products in the breading table

Raw

Demonstrate and discuss the importance of proper hand washing.

  • Have each student imitate washing their hands.

  • Quiz students while they wash their hands

Chicken Rotation

  • Provide and overview of lean chicken thawing

    • Chicken tracking system

    • Chicken allocation

    • Loading the thaw cabinet

    • USE FIRST clip

    • Labeling chicken with control label information

  • Tour the freezer pointing out the importance of organization & FIFO

  • Provide an overview of thaw cabinet thawing process.

Thawing cabinet cleaning overview

  • Demonstrate cleaning of the thawing cabinet

  • Discuss cleaning throughout the day.

  • Discuss weekly cleaning

Fileting Chicken

  • Overview of fileting chicken

    • Discuss concept of fileting chicken throughout the day

    • Fileting: assessing filet size and weight

    • Trimming and storing filets

    • Shelf life for raw filets

    • Have each student imitate fileting, assessing, and trimming raw filets.

  • Overview of lean fileting

Machines

The person in this position is responsible for dropping the chicken into the oil, picking the chicken up, and quick cleaning the fryer.

Dropping the chicken into the oil

  • When the breader is finished loading the chicken into the basket, they will let the machines person know that the chicken is ready to drop.

  • Filets - lowered in the oil completely, raise back up above the oil 6" and lower it back down. Close the lid and tighten the lid until the red knobs meet. Press the filet button and let cook.

  • Spicy - same as filets, just cooked in the spicy fryer with lid left open.

  • Strips - lowered the same way as the filets. They can be cooked in the Spicy fryer, if cooked in spicy fryer they do now have to be pressurized. If in a regular fryer, they do.

  • Nuggets - lowered in the owl completely, stir with the L shape handle for 30 seconds and close the lid, tighten and hit the nugget button.

  • Grilled products - The breader will let you know when they need to drop chicken. Prep the grill by coating bottom then the top with canola oil.

Picking up the chicken.

  • Have the correct pan at the machine, press button to stop the beeping, open the fryer, pick up the basket with the L shape handle, and let the chicken drain for about ten seconds (shake gently to get excess oil off). Pick the basket up and tilt it to the pan and let the chicken fall in. Once the chicken is out, place the basket back in the fryer and close the lid. Take the pan and put in it the appropriate spot