FSTM Breading procedures

• Conducted on

  Date

• Team member name

• Conducted by

• Location
  Address

• Hand washing to standard

  Yes

  No

  N/A

PRE COOKING

• Matt oil level is between min and max lines

  Yes

  No

  N/A

• Matt stirred and collector hot to the touch

  Yes

  No

  N/A

• Bain-Marie cleaned and filled to indent line with cold water, replaced into the table prior to putting on apron

  Yes

  No

  N/A

• Apron worn

  Yes

  No

  N/A

• Breading flour at least 1/2 full

  Yes

  No

  N/A

• Press EXIT COOL and/or the correct product / quantity key to heat the cooker to the correct drop temperature.

  Yes

  No

  N/A

BREAKING OUT AND BREADING UP

• Tray used to carry the correct amount of chicken from coldroom to breading table. ( red handles used for raw)

  Yes

  No

  N/A

• Empty one bag of COB at a time onto the breaking out half rack and tray as only one bag of product can be breaded up at a time.<br>

  Yes

  No

  N/A

• Check each piece and place into the dip basket.

  Yes

  No

  N/A

• Roll the dip basket outward, upward and towards you 2 or 3 times to separate chicken pieces.<br>

  Yes

  No

  N/A

• Lower the basket in the dip water <br>move dip basket half way around dip water.<br>Move handle back again<br>Lift the basket out of water and let drain 3 to 4 seconds

  Yes

  No

  N/A

• Roll dip basket 7times over Bain-Marie to remove excess and separate pieces

  Yes

  No

  N/A

• Tip the chicken out of the dip basket, spreading evenly across the breading flour Using your hands spread out any clumped pieces of chicken.

  Yes

  No

  N/A

• Using both hands scoop under the breading and then fold the mixture towards you 10 times.<br>Start from the left-hand side of the breading bin, move to the middle and then the right hand side of the bin, repeating this action and finishing the 10th fold in the middle.

  Yes

  No

  N/A

• Using two hands press firmly onto breading for a total of 7 times.<br>Start from top left corner, then top middle, top right, bottom right, bottom middle, bottom left and finally the centre of the breading bin.

  Yes

  No

  N/A

• Pick up any two pieces of chicken, except drums, in each hand.<br>Gently shake the pieces down once and gently tap heels of hands together once.<br>Smooth skin.<br>Fold any excess skin under.

  Yes

  No

  N/A

• Fold and lock wings

  Yes

  No

  N/A

• Chicken placed according to clamshell CSL standard

  Yes

  No

  N/A

• Drums shaked and tapped, Hocks twisted and repeat for all drums

  Yes

  No

  N/A

• Place drums back in dip basket lower into water

  Yes

  No

  N/A

• Lift and drain for 10 seconds

  Yes

  No

  N/A

• Drums back into breading flour, scoop and fold once, press once. Shake and tap. Place in front section on clamshell

  Yes

  No

  N/A

COOK COB

• Is Matt display on Drop

  Yes

  No

  N/A

• Use red drop hook to lower clamshell into Matt

  Yes

  No

  N/A

• Clamshell seated correctly into matt and oil is level

  Yes

  No

  N/A

• Press button for number of heads to be cooked.<br>Make sure countdown timer has started.<br>Do Not press any other button until cook cycle has finished.

  Yes

  No

  N/A

• Hand washing to standard

  Yes

  No

  N/A

PRE COOKING

• Matt oil level is between min and max lines

  Yes

  No

  N/A

• Matt stirred and collector hot to the touch

  Yes

  No

  N/A

• Bain-Marie cleaned and filled to indent line with cold water, replaced into the table prior to putting on apron

  Yes

  No

  N/A

• Apron worn

  Yes

  No

  N/A

• Breading flour at least 1/2 full

  Yes

  No

  N/A

• Press EXIT COOL and/or the correct product / quantity key to heat the cooker to the correct drop temperature.

  Yes

  No

  N/A

BREAKING OUT AND BREADING UP

• Tray used to carry the correct amount of chicken from coldroom to breading table. (red handles used for raw)

  Yes

  No

  N/A

• Empty one bag of tenders onto the breaking out half rack and tray as only one bag of product can be breaded up at a time.

  Yes

  No

  N/A

• Check each piece and place into the dip basket.

  Yes

  No

  N/A

• Roll the dip basket outward, upward and towards you 2 or 3 times to separate the tenders.

  Yes

  No

  N/A

• Lower dip basket into the water<br>Using the handle move dip basket half way around the bain-marie<br>Move handle back again.<br>Lift the basket out of water and let drain 3-4 seconds.<br>

  Yes

  No

  N/A

• Roll the basket Quickly move it outward, upward and towards you 7 times to remove excess water and juices and separate the tenders.

  Yes

  No

  N/A

• Tip the chicken out of the dip basket, spreading evenly across the breading flour.<br>Using your hands spread out any clumped pieces of chicken.

  Yes

  No

  N/A

• Using both hands scoop under the breading and then fold the mixture towards you 10 times.<br>Start from the left-hand side of the breading flour move to the middle and then the right hand side of the lug, repeating this action and finishing the 10th fold in the middle.

  Yes

  No

  N/A

• Using two hands press firmly onto breading for a total of 7 times.<br>Start from top left corner, then top middle, top right, bottom right, bottom middle, bottom left and finally the centre of the breading lug<br>

  Yes

  No

  N/A

• Use two hands to move tenders into the middle of the lug. Scoop into shaker basket

  Yes

  No

  N/A

• Use a SLOW see-saw movement to gently rock chicken pieces until loose breading is removed and flakes begin to form.

  Yes

  No

  N/A

• Holding the dip basket over the breading bin, dump the Tenders into it.

  Yes

  No

  N/A

• Using the handle move dip basket half way around dip water.<br>Move handle back again.<br>Lift the basket out of water and let drain3-4 seconds.

  Yes

  No

  N/A

• Roll the basket over the bain-marie<br>Quickly move it outward, upward and towards you 7 times to remove excess water. separate the OR Tenders.

  Yes

  No

  N/A

• Tip the chicken out of the dip basket, spreading evenly across the breading flour<br>Using your hands spread out any clumped pieces of chicken.

  Yes

  No

  N/A

• Using both hands scoop under the breading and then fold the mixture towards you 10 times. Finish last fold in the middle of lug

  Yes

  No

  N/A

• Using two hands press firmly onto breading for a total of 7 times.<br>Start from top left corner, then top middle, top right, bottom right, bottom middle, bottom left and finally the centre of the breading lug <br>

  Yes

  No

  N/A

• Use hands to move the chicken pieces to the middle of the breading bin and scoop into breading basket.<br>Check that no pieces have been left behind.<br>Use a SLOW see-saw movement to gently rock chicken pieces until loose breading is removed and flakes begin to form.

  Yes

  No

  N/A

• Load tenders according to CSL standards

  Yes

  No

  N/A

• Lay 10 OR Tenders on the shiny / smooth side of the oiled insert plate to prevent sticking.<br>Put an oiled fillet insert plate (shiny/smooth side down) on top of tenders to keep them flat while cooking.

  Yes

  No

  N/A

• Ensure no tenders are touching in order to prevent sticking and raw parts

  Yes

  No

  N/A

• When cooking less than a full load, do not use the top or bottom shelves of the clamshell.

  Yes

  No

  N/A

COOK OR TENDERS

• Is Matt at DroP for correct quality and product

  Yes

  No

  N/A

• Using red drop hook lower clamshell basket into the cooker.<br>Twist to properly seat the clamshell basket into the cooker.<br>Make sure the clamshell basket is seated correctly and is level.

  Yes

  No

  N/A

• Close Matt lid

  Yes

  No

  N/A

• Press button for number of tenders to be cooked.<br>Make sure countdown timer has started.<br>Do Not press any other button until cook cycle has finished.

  Yes

  No

  N/A

• Apron still worn

  Yes

  No

  N/A

• Matt lids wiped down ( no raw crumbs or flour)

  Yes

  No

  N/A

• Dip waters emptied and breakout trays and dip waters placed on step 1 cleaning sink

  Yes

  No

  N/A

• Flours sifted and table scraped down

  Yes

  No

  N/A

• Apron removed and put into bin

  Yes

  No

  N/A

• Hands washed to standard (no raw breading or juices on arms or hands

  Yes

  No

  N/A

• Picture of racked OR COB

  Media

• Pictures of racked OR TENDERS

  Media

FSTM ACKNOWLEDGEMENT OF BREADING PROCEDURES

• Date and time of competition

  Date

• Team member name and signature

  Sign