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Popeye's Chicken Production Assessment: A Guide to Best Practices, Exams of Food science

A detailed checklist of essential steps and procedures for preparing popeye's chicken, covering aspects like temperature control, marinating times, battering techniques, and frying guidelines. It serves as a valuable resource for employees and trainees seeking to understand the proper methods for producing high-quality popeye's chicken.

Typology: Exams

2023/2024

Available from 03/26/2025

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Popeye’s Production Assessment Latest
2024 Graded A+
40˚F or below ✔✔Temperature the water must reach when preparing to make batter
Breast, thighs, legs, wings ✔✔Order in which chicken should be stacked after seasoned
12 hours ✔✔How long chicken must marinate before it can be used
Up to 4 ✔✔When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a
time
After every drop ✔✔How often you should skim fryers
20 ✔✔How many times the chicken should be tumbled in flour when using the open finger
method
30 minutes ✔✔hold time for cooked bone-chicken
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Popeye’s Production Assessment Latest

2024 Graded A+

40˚F or below ✔✔Temperature the water must reach when preparing to make batter

Breast, thighs, legs, wings ✔✔Order in which chicken should be stacked after seasoned

12 hours ✔✔How long chicken must marinate before it can be used

Up to 4 ✔✔When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a time

After every drop ✔✔How often you should skim fryers

20 ✔✔How many times the chicken should be tumbled in flour when using the open finger method

30 minutes ✔✔hold time for cooked bone-chicken

Flour, Batter, Flour ✔✔3-step process to batter tenders

40 minutes ✔✔Hold time for tenders in the holding drawers

2 hours ✔✔How long batter must marinate before it can be used

3 days ✔✔How long bone-in chicken can hold after being marinated

4 days at 40˚F ✔✔How long thawed tenders can be held in the walk-in cooler

8 ✔✔The maximum number of breasts you can batter at one time

12 minutes ✔✔The cook time when frying bone-in chicken

160˚F ✔✔The temperature bone-in chicken should be held at after frying