Chesters Product Manual Oct 2021 pdf

Chesters Food & Product Manual DOCUMENT OWNED BY CHESTERS 0

DISCLAIMERS: • The contents of this Chesters Food Manual (the “Manual”) are confidential and is made available solely for the purpose of operating the business licensed by Chesters at the premises located below. • The Manual can be used to the level of detail required by you or your teams. • The Manual always remains the property of Chesters and must not be removed from the licensed premises, copied, recorded, published, transmitted or other be reproduced in whole or in part by any means electronic or otherwise. • The contents of the Manual cannot be disclosed to any person or source expect as permitted within the franchise agreement. Franchise Address: Name (Print): Signature: This copy to be Signed and Returned to Head Office _________________________ Name: Date: 1

Contents Chicken Process Page 3-4 Chicken Traditional Recipe Page 5-8 Chicken Fillet Burger Page 9-14 Chicken Sizzler Burger Page 15-20 French Fries Page 21-23 Chicken Nuggets Procedure Page 24 Onion Rings Page 25-26 Coleslaw Salad Page 27 Corn on the Cob Pages 28-29 Apple Pies Page 30-31 Grilled Chicken Page 32-34 Grilled Chicken Fillets Page 35-37 Grilled Chicken Wings Page 38-40 Shortening Care Page 41 Pizza Page 42 Operations Structure 2

Chicken Process RECEIVING STORAGE UNCOOKED Ingredient Unit Size Case Size Receiving Storage Shelf Life Temp Fresh Chicken 2 heads per 20 heads per Cold-room Use by bag tray 32- 42 F Date 1 head – 9 pcs RECEIVING STORAGE YIELD Ingredient Unit Case Temp Shelf Qty Method Storage Yield/ Size Size 22-27 C Life 7-10-7 Discard . Water . . .6 Pt liters Room Temp If open Discard Breading . 12.5 Dated I bag Chiller after (One Step) Kg each run After cooking 85 heads COOKING HOLDING Quantity Temperature Time Equipment Minimum Discard Temp Point 2 Head Gas Electric Gas Electric Display QSR QSR 2 hours 333F 337F or 135F 145F 14.5 14.5 4 Head 350F 365F mins mins Holding Cabinet 15 16 mins mins 3

PRODUCTS BREAKDOWN Chicken Breading Fresh Chicken, 9-piece cut, 2 head or 4 head cook Shortening Favorite Traditional Recipe Breading To fry chicken (43 lbs. for gas HP) or (48 lbs. for electric Water HP) EQUIPMENT From taps Pressure Fryer Henny Penny Breading Table Fastron or Computron Breading Lug & Stopper Electric Sifter Holding Cabinet To hold the breading Display Cabinet HC 900 or Crescor SMALL WARES HCWS Breading Table Insert with Lid Bun Pan & Rack To hold dip water Dip Basket To rack cooked chicken Tier Basket Goes into inset to dip the raw chicken Scraper Chicken racked and cooked in this basket PROCEDURE To clean off food particles inside the cookpot Receiving Inspect the delivery truck, check that the correct Storage quantities are delivered, check the use by date (must have at least 4 days life left) check temperature (internal Shortening temperature must be between 32-42F) and randomly check for mis cuts, size and number of pieces in bags. Water Raw chicken should be stored in the cold room set at 33F ensure that the cold room is cleaned out and sanitised before each delivery Chicken trays should be 6 inches above the cold room floor Do not place raw chicken with other cooked or ready to eat product as this will result in cross contamination To fry chicken (43 lbs. for gas HP) or (48 lbs. for electric HP) Tap water PREPARING THE CHICKEN • Preparing the pressure fryer (Henny Penny) • Setup Breading Table • Preparing the Tiered Chicken Basket Cooking Chicken • Racking and holding cooked chicken filter shortening • Check raw chicken for bones, bruises, mis cuts and correct pieces are in bags (18 pieces) 4

CHICKEN - TRADITIONAL RECIPE 1. Prepare the Fryer 2. Ensure that the shortening is not beyond discard point the quality of chicken cooked depends on this. 3. Ensure shortening is filtered. Turn power \"ON” 4. Ensure shortening is just above the “FULL MARK” 5. Set up the Breading Table 6. Ensure that the lug is at least halfway with breading 7. Add more breading if low 8. Ensure that the breading is sifted twice if adding new batch. 9. Prepare the water dip by filling tepid water (22-27 C) to the ridge the inset. Then place inset in the breading table. 10. Prepare the Chicken 11. Insert basket handle into basket scabbard, dip basket into shortening for about 15 seconds (To avoid chicken sticking to basket) 12. Lift and hang basket on cookpot rim to drain. 13. Place basket on bun pan, remove handle and place it on the breading table (north of lug). 14. Breading Chicken (Use 7-10-7 Breading Technique) 15. Check to ensure that fryer is at the right temperature 16. Computer control will show \"READY\" 17. Take 2 bags of chicken from the cold room and transfer to the breading table on a drip tray. Take 1 bag (2 heads) if cooking a half cook. 18. Empty one bag of chicken into the dip basket, shake while covering whole, then lift and drain over inset for 3 to 4 seconds then roll basket 7 times to drain liquids. 19. Scatter chicken onto breading coop and fold 10 times 20. Hand press breading onto pieces 7 times moving clockwise around the lug. CHICKEN PREPARATION • Pick up one piece of chicken in each hand (use forefinger and thumb), shake and tap to remove excess breading. • Stretch skin of drumsticks and bread again fold and lock wings • Tuck skin on thigh and keel under before racking. • 7-10-7 Breading Technique RACKING BREADED CHICKEN Chicken pieces MUST be racked as shown in the diagrams below. • Rack chicken bone down • Ensure that the pieces do not touch otherwise they will stick together during cooking (which we don’t not want) 5

COOKING CHICKEN • As soon as chicken pieces are racked as per diagram above, wash your hand and dry your hands as quickly as you can. • Stir shortening once in a circular motion. • Insert basket into cookpot and remove basket handle, Wipe rim of cookpot with clean cloth. • Close lid gently, turn spindle until tight and red spindle knob is in line with red knob on lid handle. Press appropriate computer setting for cook type (2 or 4 head). • Record cook on the Cook Chart • Sift breading, discard water, clean inset and breading table. **TEST This should be done at random to ensure quality. • After placing newly cooked chicken in holding cabinet for 5 minutes, remove a drumstick • Scrape meat off the pieces. It should fall off the bone. • Now use a sharp knife to cut the bone close to joints. If the bone marrow is dark brown the product is cooked to the required standard. • If the bone marrow is maroon red, it is undercooked. If undercooked, refer to specification to ensure that all times, temperatures and procedures are adhered to for next cook. RACKING & HOLDING CHICKEN • When cook cycle ends the pressure vents and alarms will sound automatically. • Switch off power • Wait till pressure gauge shows zero before starting to open the lid. **WARNING: DO NOT OPEN THE LID UNTIL PRESSURE GAUGE IS ZERO • Lift cook basket with the basket handle and hang on rim. • Drain for 15 seconds • Place basket on the bun pan and remove handle. • Using tongs rack chicken bone down on a rack and bun pan. • Place bun pan into the Display or Holding Cabinet • Drain for 5 minutes before serving to customer. Discard after 2 hours. 6

CHICKEN TRADITIONAL RECIPE Possible Causes You may come across the following • Incorrect Breading Techniques Chicken Too Dark • Breaded chicken held too long before cooking. Chicken Too Light • Cooking temperature too high Chicken too Greasy • Holding temperature too high Chicken Too Dry • Chicken pieces cooked on wrong program. • Shortening beyond discard po int. • Chicken temperature too low (below 32F) when breaded • Cooker not preheated or cooking temperature too low • Chicken incorrectly racked when cooking • Incorrect Breading Techniques • Shortening below FULL MARK level • Chicken temperature too low (below 32F) when breaded • Cooker not preheated or cooking temperature too low • Shortening beyond discard po int. • Chicken not racked bone down when cooking or in holding cabinet. • Pieces stacked on each other in holding cabinet • Chicken basket w it h cooked chicken left over hot shortening too long after cooked. • Chicken over held in holding cabinet • Holding Cabinet temperature setting too high • Water in HCWS reservoir is drying up, float not working • Cooking temperature too high • Operating or pressure value not maintained properly • Overcooked 7

You may come across the following Possible Causes Chicken Too Cold Chicken with reddish • Cooked chicken left in room temperature Chicken too Greasy too long. Pressure Fryer • Holding or display cabinets not working • HCWS flaps left open for cold air to enter. • Chicken over held in holding cabinet • Chicken temperature too low (below 32F) when breaded • Cooker not preheated or cooking temperature too low • Shortening beyond discard po int. • Chicken not racked bone down when cooking or in holding cabinet. • Pieces stacked on each other in holding cabinet • Chicken basket with cooked chicken left • Chicken over held in holding cabinet • Holding Cabinet temperature setting too high • Water in HCW S reservoir is drying up, float not working • Cooking temperature too high • Operating or pressure value not maintained 8

CHICKEN FILLET BURGER Ingredients: • Chicken Fillet (natural boneless breast) • Burger Bun 4\" (Sesame Seeded) • Iceberg Lettuce • Favourite Sandwich Sauce • Favourite Traditional Recipe Breading Shortening • Cheese slices (optional) PROCESS RECEIVING STORAGE (UNCOOKED) Ingredients Case Size Unit Size Shelf Life Storage Chicken 100 Units 48 per box 3.35 - Use by Date Freezer Burger Buns 4.06oz Use by Date Freezer 4\" Whole - 7 days Cooler Diameter Cut - 12 hours Iceberg Lettuce Whole Cheese Slices 864Per box 3\" X 3\"14g Sealed - as dated Cooler Favorite Sandwich 10 x I litre Open -72 hrs. Dry Store Sauce Sealed - as dated Chiller Open -72 hrs. THAWING HOLDING (UNCOOKED) No of Fillets Thawing Thawing Storage Method Discard Point I - 25 Unit Time Use Cold 26-50 running 1.5 Cooler Unperforated 24 hrs from water hours thaw 51 - 100 plastic Cooking container 2 hours Cooler Plastic bags 24 hrs from Equipment Cold IO fillet s / bag thaw running water 2 hours+ Cooler Plastic bags 24 hrs from plastic IO fillets / bag thaw container No. Cook Basket Cook Time Drop Cold Cooked Type Temp running water plastic container TYPE Henny Penny Gas 6 Tier Basket 5mins 335F Pressure 12 Fryer 18 5.5mins 340F 6 mins 3SOF 9

26 - 50 Electric 5 Tier Basket 5mins 33SF IO 5.5mins 340F IS 6 mins 3SOF Holding Holding Minimum Tier Basket Equipment Time Temperature Tier Basket I hour Holding 6 Cabinet Electric 12 18 5 10 IS Chicken Fillet Burger The preparation of a Chicken Fillet Burger comprises of the following stages. Summary Receive and store all main products 1. Thawing Fillets & Burger Buns 2. Warming Burger Buns 3. Prepare Sandwich Sauce 4. Shredded Lettuce and Cheese (optional) 5. Prepare Henny Penny Pressure Fryer 6. Prepare Breading & Water Dip 7. Breading Fillets 8. Cooking Fillets then holding fillets 9. Assemble fillet burger and pack 10. Holding Fillets 11. 10

Process Step 1 Receiving / Storage As per Specifications If using fresh fillets check for bones and cartilage, then proceed to Step 3 Step 2 Thawing Fillets ✓ Obtain the required frozen fillet box from the freezer ✓ Remove frozen fillet from box ✓ Place required fillets in plastic container inside the sterilised sink. ✓ Turn the cold water on (medium flow) and switch timer \"on\". ✓ Refer to Specification for correct thawing time ✓ Allow another I0 minutes if ice crystals are present. ✓ Fillet must be thoroughly thawed before they can be cooked. ✓ Drain fillets ✓ Check there are no bones or cartilage on each fillet. Notify Manager if any found ✓ Bag fillets in unperforated plastic bag (IO fillets per bag) ✓ Tuck the opening, and place bags on clean bun pan ✓ Place \"use by date & time\" on each bag (use sticker or date gun) ✓ Store in Chiller. Discard after 24 hours Thawing a burger bun Step 3 ✓ Remove required quantities of frozen bags of buns form box to thaw for 90 minutes at room temperature before warming. ✓ Date & time each bag ✓ Discard after 24 hours Warming Burger Buns ✓ Buns should be warmed in Heated Bun Drawers ✓ Before placing buns in drawer ensure bun drawer is set up and temperature set at 150 F ✓ Preheat the heated drawer for I hour. ✓ Buns should be placed top side down to reduce hardening during warming ✓ Warm buns for a maximum of 2 hours in heated drawers for 4 hours in holding cabinet. ✓ Buns should be warmed for at least 30 minutes before use for burger assembly. At the end of night discard all warmed buns that are not sold. Discard after 48 hours from end of thawing ✓ Buns should be warmed for at least 30 minutes before use for burger assembly. Prepare Burger Sauce ✓ Favorite Sandwich Sauce is supplied in 1 Liter Squeezy Dispensers for easy and hygienic use. ✓ Place in Isolated Drawer. 11

Prepare Shredded Lettuce ✓ Only Iceberg lettuce to be used ✓ Whole lettuce can be store in chiller for 7 days or 12 hours of cut. ✓ Thoroughly wash whole lettuce under cold running water and d r a i n . ✓ Remove the core of the lettuce, then shred and store in clean plastic tubs. ✓ Date and time each tub and store in chiller to be used later. Prepare Cheese Slices ✓ Remove required cheese slices form packet and place in Insulated Drawer. ✓ Must be used within 4 hours. ✓ Return remaining cheese to chiller. Prepare Henny Penny ✓ Preheat pressure fryer ✓ See Specifications for drop temperature setting ✓ Check shortening level is at the top (full mark) ✓ Ensure the fryer is filtered as required. Prepare Breading ✓ Set up the breading table. ✓ If first cook for the day, sift breading from previous day twice. ✓ If insufficient, mix a new batch and shift as per procedure. ✓ The breading lug should be one third full. Prepare Water Dip ✓ Fill tepid water (22 -27c) up to ridge of clean dip inset ✓ Place inset on breading table ready for use. ✓ Water must be discarded after ever batch. Breading Fillets ✓ Get required bags of thawed fillets from the chiller ✓ Remove required number fillets from bag and place into dip basket ✓ Place fillets into set and move handle from side to side ✓ Bread a maximum of 12 fillets at a time. ✓ Remove basket from water and hold over inset for a few seconds. Roll basket 7 times to remove excess water. ✓ Dump fillets onto breading and spread out the pieces ✓ Ensure fillet are faced flat on breading ✓ Use the standard \" I O- 7 Breading Technique\" with the following exception: After folding IO times, remove the fillets and place fillets separately over breading. ✓ Cover fillets with breading, press the fillets 7 times, and ensure each fillet is pressed. ✓ Remove 2 fillets at a time, shake once and tap heels of hands together once to remove excess breading. ✓ Rack breaded fillets smooth side up in tiered basket as shown on diagram below. 12

Cooking Fillets ✓ Fillet should be cooked within 2 minutes after breading the last fillet. ✓ Stir shortening with Henny Penny handle to stabilise temperature. ✓ Insert handle into cook basket scabbard. ✓ Lower basket into shortening when \"drop\" or \" ready\" is displayed. For non-computer-controlled fryer, lower basket when light goes off ✓ Remove handle, wipe rim of cookpot with clean cloth and close lid. Tighten the spindle until red knob is in line with red knob on lid handle. Ensure correct button is pressed for quantity of fillets to be cooked. ✓ Start the cook cycle ✓ When cook cycle is completed, the buzzer will sound. Turn the appropriate key to the \"OFF\" position. ✓ Wait for pressure to be released and open the lid ✓ Wipe condensation off the underside of the lid, bottom part first. ✓ Use basket handle to lift and remove the basket from the cookpot. ✓ Place basket on bun pan, remove the handle and use tongs to rack cooked fillets on a clean rack and bun pan. ✓ Immediately place rack into Holding/Display cabinet. ✓ Record quantity and discard time on Product Control Sheet. Assemble burger when required but discard after 1.5 hours. Shortening Care Filter shortening after every round to ensure best shortening yield, however the maximum allowable fillets that can be cooked before the shortening is filtered is 12 fillets (gas) or 20 fillets (electric). Observe safety precautions while filtering.. Holding Fillets Cooked fillets should be placed immediately into the Display Cabinet or Holding Cabinet. Discard after 1.5 hours. Ensure that the temperature of the Display of Holding cabinets is set at the correct temperature (especially for the first cook of the day). Burger Assembly ✓ Before preparing to assemble a burger, ensure that the lettuce, cheese and burger sauce is sufficiently available. ✓ Take a warmed burger bun ✓ Assemble ✓ Squeeze mayonnaise onto the top of the burger bun. ✓ (Optional) squeeze from plastic bottle approx. half ounce of Favorite sandwich sauce onto the top of the burger bun. ✓ Using tongs to cover the burger sauce with the shredded lettuce ✓ Place the chicken fillet on the lettuce. (Place the cheese slice on the fillet) optional to the customer immediately 13

You may come across the following Possible Causes Too light Patchy Shortening temperature too low Cook time too short New shortening Fryer not preheated Too Dark • Fillets not fully thawed Too Dry • Cook time too long Too Greasy • Raw fillet expired Cold Burger • Shortening beyond Burger Buns too soggy discard Burger buns too hard/ dry Cheese discolored • Shortening Temp too Cheese dry and hard Cheese soggy high • Fillets not fully thawed • Cooked Time too long • Fillet holding temp too high Filters overheld • Shortening tern too high • Incorrect cook temperature • Shortening beyond discard • Fillets left in cooker too long after cooking • Assembly took long • Fillet burger left in room temp too long • Incorrect temperature in holding or display cabinet • Too much sauce • Left out of plastic inside warm drawer • Warmed wrong way up/ stale buns • Stale • Cheese not refrigerated • Cheese container without lid 14

Chicken Sizzler Burger Ingredients: ✓ Marinated Chicken Fillet (natural boneless breast) ✓ Burger Bun 4\" (Sesame Seeded) ✓ Iceberg Lettuce ✓ Shortening ✓ Cheese Slices (Optional) Process Case Size Unit Size Storage (uncooked) Storage Receiving 90-110 Cold Room 100 units gram Shelf Size Freezer Ingredient Per box Cooler Chicken Fillets 4\" Use by Date Marinated 48 Diameter Cooler Burger Buns Per box Use by Date Dry Store 3\" X 3\" Iceberg Lettuce 864 14g Whole - 7 days Chiller Per box Cut - 12 hours Cheese Slices 10 x I Liter Squeezy Sealed - as dated Favorite Bottles Open - 72 hrs. Sandwich Sealed - as dated Open - 24 hrs. Thawing process Thawing Holding Cooking No. of Fillets Thawing Storage Method Discard Time Point Thawing Use Unit Timer 24 hrs. from I - 25 Cold 1.5 hours Cooler Unperforated thaw 26 - 60 running 61 - 100 water 2 hours Cooler Plastic bags 24 hrs. plastic 20 fillets/bag from container thaw 2 hours+ Cooler Plastic bags Cold 20 fillets / bag 24 hrs. running from water thaw plastic container Cold running water plastic container 15

Cooking TYPE No. Cook Cook Time Drop Cooked Basket Temp Equipment Type 5 mins 6 Tier Basket 5.5 mins 335F Henny Penny Gas 12 6 mins 340F Pressure Fryer Electric 18 Tier Basket 5 mins 350F 5.5 mins 33SF 5 6 mins 340F 10 3S0F IS PQC Holding Cooked Holding Time Minimum 14SF Equipment I hour Temperature (63 C) HCWS QSC Top Section 12SF (52 C) Summary Sizzler Burger follow these steps - 1. Thaw fillets and burgers buns 2. Warming burger buns 3. Prepare sandwich shredded lettuce, and cheese optional 4. Prepare Henny Penny fryer 5. Prepare breading water dip 6. Breading Fillets 7. Cooking Fillets 8. Holding Fillets 9. Assemble fillet and serve Step 1 Receiving & Storage - If using fresh fillet check for bones and cartilage, then proceed. Step 2 Thawing Fillets 1. Obtain required frozen fillets box from freezer. 2. Remove frozen fillet from box. 3. Ensure plastic bag is and remains sealed. 4. Place required fillets in a plastic container. 5. Turn on cold water (medium flow) and the switch timer \"on\". 6. Thaw as required allow a further I0 minutes if ice crystals are present. 7. Fillets must be thoroughly thawed before they can be cooked. 8. Ensure there are no bones or cartilage on each fillet. 9. Notify Manager if any (if not step 10). 10. Retain fillets in original unperforated plastic bags. 11. Place \"use by date & time\" on each bag (use sticker or date gun). 12. Store in Chiller. Discard after 24 hours. 13. Thaw burgers take required quantity. 16

Step 3 1. Buns should be warmed in Heated Bun Drawers. 2. Before placing buns in drawer ensure bun drawer’s temperature is set at 150 F. 3. Buns should be placed top side down to reduce hardening during warming. 4. Preheat heated drawer for I hour before warming buns. 5. Warm buns for a maximum of 2 hours in heated drawers or 4 hours in holding cabinet. 6. At the end of night discard all warmed buns that are not sold. 7. Discard after 48 hours from end of thawing. 8. Buns should be warmed for at least 30 minutes before use for burger assembly. Prepare Burger Sauce ✓ Favorite Sandwich Sauce is Supplied in I Liter Squeezy Dispensers for easy and hygienic use. ✓ Place in Insulated Drawer. Prepare Shredded Lettuce ✓ Only Iceberg lettuce to be used. ✓ Whole lettuce can be stored in the chiller for up to 7 days or 12 hours if cut. ✓ Thoroughly wash the whole lettuce under cold running water then d rain. ✓ Remove the core and shred lettuce and store in clean plastic tubs. ✓ Date and time each tub and store in chiller to use when needed later. Prepare Cheese Slices ✓ Remove required cheese slices form packet and place in, Insulated drawer. Must be used within 4 hours. ✓ Return remaining cheese to chiller. Prepare Henny Penny ✓ Preheat pressure fryer. Step 4 Prepare Breading ✓ Set up the breading table. ✓ If first cook for the day, sift breading from previous day twice If insufficient, mix a new batch and sift as per procedure. ✓ The breading lug should be one third full. Prepare Water Dip ✓ Fill tepid water (22-27C) up to ridge of clean dip inset. ✓ Place inset on breading table ready for use. ✓ Water must be discarded after every batch. 17

Breading Fillets 1. Take out the required bags of thawed fillets from the chiller. 2. Place fillets in spicy breading and mix ten times and press 7 times. 3. Remove the fillets from breading and place into the dip basket. 4. Place fillets into inset and move handle from side to side. 5. Remove basket from water and hold over inset for a few seconds place fillets onto breading and spread out the pieces. 6. Ensure fillets are faced flat on breading. 7. Use the special double breading technique to obtain the crisp \"corn flake\" coating. 8. DO NOT PRESS Remove 2 fillets at a time DO NOT TAP OR SHAKE. Step 5 Cooking the Fillet 1. Fillets should be cooked within 2 minutes after breading the last fillets. 2. Stir shortening with Henny Penny handle to stabilise temperature. 3. Insert handle into cook basket scabbard. 4. Lower basket into shortening when \"drop\" or \"ready\" is displayed. For non-computer-controlled fryer, lower basket when light goes off. 5. Remove handle, wipe rim of cookpot with a clean cloth and close the lid. 6. Tighten the spindle until red knob is in line with the red knob on lid handle. 7. Ensure the correct button is pressed depending on quantity of fillets cooked. 8. Start the cook cycle. 9. When the cook cycle is completed, the buzzer will sound. 10. Turn appropriate key to \"OFF\" position. 11. Wait for pressure to be released and open the lid. 12. With a clean cloth wipe condensation off the underside of the lid. 13. Use basket handle to lift and remove the basket from the cookpot. 14. Place basket on the bun pan, remove the handle and use tongs to rack cooked fillets on clean rack and bun pan. 15. Immediately place rack into Holding/ Display cabinet. 16. Record quantity and discard time on Product Control Sheet. 17. Assemble burger when required discard chicken after 1.5 hours. Shortening Care ➢ Filter shortening after every round to ensure best shortening yield, however the maximum allowable fillets that can be cooked before the shortening is filtered is 12 fillets (gas) or 20 fillets (electric). Observe safety precautions while filtering. Step 6 Holding Fillets ➢ Cooked fillets should be placed immediately into the Display Cabinet or Holding Cabinet. ➢ Discard after 1.5 hours. ➢ Ensure that the temperature of the Display or Holding cabinets are set at the correct temperature 60oc (especially for the first cook of the day) 18

Racking Layout as per below - 10 20 5 TOP Step 7 Assemble Burger 1. Before preparing to assemble a burger, ensure that the lettuce, cheese and burger sauce is sufficiently available. 2. Take a warmed burger bun. 3. Squeeze mayonnaise onto the top of the burger bun. 4. (Optional) Squeeze from plastic bottle approx. half ounce of Favorite sandwich sauce. 5. Using tongs to cover the burger sauce with the shredded lettuce. 6. Place the chicken fillet on the lettuce. 7. (Optional) Place the cheese slice on the fillet. 8. Serve immediately. The diagram below shows how a burger should be assembled Bun Top Sauce optional Chicken fillet Lettuce Mayonnaise Cheese Optional Bun Base 19

What to look out for Possible causes Too light Patchy • Shortening temperature too low • Cook time too short • New shortening • Fryer not preheated Too Dark • Fillets not fully thawed . • Cook time too long Too Dry • Raw fillet expired • Shortening beyond discard Too Greasy • Shortening Temperature too Cold Burger Burger Buns too soggy high Burger buns too hard/ dry • Fillets not fully thawed • Cooked Time too long • Fillet holding temp too high Filters overheld • Shortening tern too high • Incorrect cook temperature • Shortening beyond discard • Fillets left in cooker too long after cooking • Assemble took long • Fillet burger left in room temperature too long • Incorrect temperature in holding or display cabinet • Too much sauce • Left out of plastic inside warm drawer • Warmed wrong way up/ stale buns 20

Cheese discolored • Stale/not stored correctly • Cheese not refrigerated Cheese dry and hard • Cheese container without lid Cheese soggy French Fries Specification Receiving Storage Ingredient Case Size Unit Size Storage Shelf Yield Yield Size Cooked Cooked McCain’s Fries Box Bags Freezer 33lbs 5.5 lbs. - 18C Use by Reg= 11 Reg= 3/8 in Square 15 kg 2.5kg OF 5.3oz Cut Date (6 months) Large = 8 Large= \"A\" grade 7.5oz Cooking Equipment Cooking Cook Maximum Computer Temperature Time Cook Levels Controlled Chip Fryer Gas 177 C 1.5 lbs. Programmed Or per by Franchisor's 350F 3 mins basket Engineer Chip Fryer Electric 185 C Programmed or by Franchisor's 365 F 3 mins 2 lbs. per basket Engineer NOTES: I Always cook from frozen 2 Always ensure oil level in fryer is correct 3 Never re -fry 4 Never leave cooked fries above oil after draining. 21

What you need: • French Fries Scoop (single or dual handles) • 1 lb. Flour Scoop (single or dual handles) • Timer (if fryer is not computer controlled) • Skimmer • Oil Filter (Optional) Equipment Holding Minimum Temperature Time QSC PQC Chip Dump (Heat Lamp) 5 minutes 57C 63 C 135 F 145 F Packaging Supplies: • French Fries Bag • Bagging Scoop • Salt Sachets Your Equipment: 1. Pre-heat chip fryer to right temperature. 2. Check oil level is at the top up to marker shown on fryer. 3. Ensure the chip dump and heat lamp is preheated. Cooking Fries: 1. Step 1 Only cook fries from frozen. 2. Scoop the required number of fries into the chip basket away from the fryer, over the cold dump 3. Shake the basket to remove ice particles and to level fries in the basket (Some shops part fry for 2.5 minutes), to avoid customers waiting Computer Controlled Fryers Step 2 When 'drop' is displayed, put basket into the oil press 'FRI ES' to start the cooking process. After 30 seconds, shake the basket to avoid fries sticking when the end of cook alarm sound, press ' FRIES'. Fryers Without Computer 1. Put basket into the oil 22

2. Press the timer to start the cooking process. 3. After 30 seconds, shake the basket to avoid fries sticking 4. When the alarm sounds, turn off timer and lift basket. Step 3 When removing basket from fryer, shake the basket to remove any excess oil and place fries in the chip dump (under the heat lamp). Step 4 Immediately bag the fries into appropriate pack sizes as required. Holding Time Fries can only be kept for a maximum 5 minutes after cooked It is important to ensure that customers consistently receive high quality fries. There are several factors that could cause poor standard product which should not be served to our customers. Listed below are some of the most common types of causes: Fries too dark or too dry Possible causes Fries too light • Fries not cooked from frozen Fries are cold before 5 • Fries have thawed in transit and re -frozen minutes • Cooking Temperature too high Fries are Greasy/Limp and Soggy • Cook time too long • Oil has reached discard point Fries have black dots Fries are hollow • Cooking Temperature too low • Cook time too short • More than 2 lbs. per basket • Failure to immediately place fries under heat lamp • Chip dump not working • Not all heated lamp is working • Cooked fries direct exposed to external cold air (doors open) • Fries thawed before cooking • Oil has reached discard point (more 2\" visibility) • Cooking temperature too low • Fries not drained immediately after cooking • Fries held over oil too long before or after cooking • Fries piled in a heap in chip dump and not bagged immediately • Oil in fryer has not been filter as required (daily) • Fries have been re - fried 23

Chicken Nuggets Procedures Equipment - Chip Fryer Receiving and Storage Nuggets are supplied frozen and should not be thawed before cooking. Chicken Nuggets should be stored in freezers and FIFO stock rotation method should be used. Do not use any consignment of Nuggets AFTER the use -by date. Cooking 1. Pre-heat chip fryer to the correct temperature. 2. Check the oil level and top up to the level maker shown on fryer. Step 1 1. Only cook nuggets from frozen. 2. Place required numbers of Nuggets into the chip basket and away from the fryer. 3. Shake the basket to remove ice particles and to level Nuggets in the basket. Step 2 – Computer Controlled 1. Fryer When 'drop' is displayed, put basket into the oil Press 'NUGGETS’ to start, the cooking process. 2. After 30 seconds shake the basket to avoid sticking 3. When the end of cook alarm sound, Press 'NUGGETS' Fryers Without Computer 1. Put basket into the oil 2. Press the timer to start the cooking process. (5 mins) 3. After 30 seconds, shake the basket to avoid sticking 4. When the alarm sounds turn of the timer remove basket 5. Step 3 When removing basket from fryer, shake the basket to remove excess oil 6. Transfer the Nuggets immediately into the top section of the HCWS. Do not pile Nuggets on top of each other as they will become greasy. A portion of Chicken Nuggets is 4 or 6 nuggets and a reserve in a Mini-Box with a sauce dip and serviette Holding Time 24

Nuggets can only be held for a maximum of 30 minutes after they are cooked. Out of peak hours Nuggets should be cooked to order Onion Rings Receiving and Storage Rings should be stored in freezers and FIFO stock rotation method should be used. Do not use any consignment of Onion Rings or any products AFTER the use-by date. Pre-heat chip fryer to right temperature. Check oil level and top up to the level maker shown on fryer. Step 1 Add the Onion rings into the chip basket and away from the fryer. Shake the basket to remove ice particles and to level Onion Rings in the basket. Computer Controlled Fryers 1. When 'drop' is displayed, put basket into the oil Press 'ONION RINGS' to start the cooking process. 2. After 30 seconds, shake the basket to avoid sticking 3. When the end of cook alarm sounds, Press 'Onion Rings' Fryers Without Computer 1. Put basket into the oil 2. Press the timer to start the cooking process. (2.30) 3. When alarm goes, turn off timer and lift basket. 4. After 30 seconds, shake the basket avoid sticking Step 3 When removing basket from fryer, shake the basket to remove excess oil and transfer Onion Rings immediately into the top section of the HCWS. A portion of Onion Rings is 6 or 12 Onion Rings, serve in a mini box if ordered on their own or serve in a small box if with fries Holding time – only cook to order Onion Rings can only to be held for a maximum of 15 minutes Receiving Storage Ingredient Case Size Count Storage Shelf Life Onion Rings Box Average Freezer Use by Date Per bag 6 months - 18C or OF 25

Cooking Cooking Cook Maximum Equipment Temperature Time Cook Levels Chip Fryer Gas 180 C Cook to Order Max Chip Fryer Electric Or 2.5 mins Level = 12 NOTES: 350F Product Holding 185 C Cook to Order Max Equipment or 2.5 mins Level = 12 365 F HCWG (Top Section) I Always cook from frozen 2 Always ensure oil level in fryer is correct 3 Never re-fry 4 Never leave cooked Onion Rings above oil after draining. Holding Minimum Temperature Time QSC PQC 15 minutes 57 C 63 C 135 F 145 F 26

Coleslaw Salad – Prepared Ingredients Unit Size Storage Temp Shelf -life Prepared Coleslaw 1.81kg x 2 Refrigerated Use - by date 4 lbs. x 2 2 to 8C 32 to 46F NOTES: • Check condition at delivery • Check deliver temperature: 2 to 8C or less but bit frozen • Follow FIFO methods of stock rotation • Store in refrigerated cabinet or cold room • Avoid cross contamination - away from raw products Holding Yield Condition Discard Minimum Regular Large Bulk Point Temperature Prepacked QSC PQC 34 x 4oz 16 x 8oz Use by Date 0-SC 0 to SC 48 hours 32 to 52F 32 to 46F Procedure/Storage Ensure that the temperature of spot-checked coleslaw is between 0 to 7C (32- 45F), and cases are not damaged. Immediately place individual cases of coleslaw on clean shelf in the cold room or refrigerated cabinet. (Ensure that the coleslaw is not stored alongside raw products as cross contamination will occur.) Packing for sale 1. Place required numbers of bulk coleslaw onto a bun pan. 2. Open each case at a time, stir the coleslaw to ensure thorough blending of the ingredients. 3. Use a spoon to scoop the coleslaw to place into 4oz or 8oz tubs. 4. Use internal ledge as a guide and do not overfill. 5. Especially for trainee employees, weigh at least one of each tub size to ensure correct weight at least one of each tub size to ensure correct weight 6. Place sticker to indicate use by date. 7. Store pre-packed tubs in cold room or refrigerated cabinets. Holding Times 27

1. See supplier's use by date 2. Pre-packed tubs stored in cold room cannot be used after 48 hours. 3. Pre-packed tubs stored in under counter fridge cannot be used after 24 hours. Corn on the cob Receiving Case Size Unit Size Storage Shelf -life 48 ears Length of Cob Use by Ingredients 14 cm (5.5 ins) Storage Temp Date 4 x 2.5 liters Freezer Use by Corn on the 2.5 Liters -18C or OF Date Cob Room Temperature Corn Dressing Cooking Cook Water Water Level Time Temperature No. of Cobs Cobs should be 30 mins 71C - 77C Under water level I - 10 160F- 170 F 11 -20 40 mins 21 – 30 5O mins Product Holding Storage Temp Holding Time Minimum Temperature 3 Hours QSR 2 Hours I OFR Hour Holding Cabinet 82 C 63 C 57 C Heated Drawer 82 C Or 145 F Or 135 F HCW5 Procedure -Equipment Supplies • Corn Cooker Station • Corn Dressing Pan • Tongs • Corn Bag holder • Corn Bags and Ties • Wooden skewers Receiving and Storage 1. Corn is delivered frozen in boxes of 48 ears. Check signs of thawing or any quality defects when taking delivery. 28

2. Store immediately into freezer {I8C). Cooking Step 1 1. Fill cold water into corn cooker and turn on cooker. 2. When water temperature reaches 71 - 77 C, load required frozen corn into corn basket and place into corn cooker. 3. Press timer to start the cook time (see specification). Never add more corn to a batch that is already cooking. Step 2 The corn will be ready when you hear the timer sounds lift the basket and drain the excess water inset the skewer into the thick end of the corn. Step 3 1. Hold corn by skewer and roll through corn dressing in dressing pan, to evenly coat the cob. 2. Drain until dressing just drips from the corn NOTE: Keep corn dressing at room temperature and discard at end of each day. Step 4 1. Immediately place corn into corn bag (which should be clipped onto a corn bag stand). 2. Twist bag opening around skewer and twist corn tie to fasten. Step 5 Record amount of corns cooked, expiry time of this batch. Step 6 Drain and rinse the corn cooker after every cook. Holding Time Maximum holding time should not exceed 3 hours. 29

Corn too Cold • Corn drained too long • Water in corn cooker below required temperature Corn too Dark • Corn cooker or timer faulty Mushy or Damages Kernels • Corn left in ambient temperature too long after cooked Kernels Dry & Crinkles • Corn held beyond discard point • Mushy or Damages Kernels • Water temperature too high (over cooked) • Cooked corn left in boiling water • Cook time too long • Cooking thawed corn • Cooked corn drained too long before bagging • Frozen corn held beyond shelf life • Corn over held- (beyond discard point) • Holding temperature too high • Apple pies Process and Procedures Receiving Storage Cooking Product Case Storage Discard Cooking Cook Cook Apple Pies Size Point Temperature Level time 60 Frozen Minx I 6 mins 6 months Open - 18c (OF) Max x 6 Fry Gas 350F Electric 360F Holding Minimum Temperature Holding QSR OFR Time Display Cabinet I hr. (Top Section) 57 C 63 C Or 145 F Holding Cabinet 2 hrs. Or Equipment 135 F • Standard fry basket. 30

• Apple pie fry holder Tongs (flat grip) . • Apple Pie Sleeves. Receiving and Storage Apple pie must be delivered frozen and placed immediately into the walk-in freezer cabinet at -18C this product must never be allowed to thaw. Cooking Step 1 This product can be cooked in a fry basket or it can be stacked up to 6 pies in an Apple pie holder. Make sure the pies do not touch each other before they are place into the chip fryer. Note: if using fry basket cook maximum of 4 pies laid Flat at the base of the basket. If using pie holder, cook maximum of 6 pies. Computer Controlled Fryers 1. When 'drop' is displayed, put basket into the oil Press 'APPLE' to start the cooking process, 2. When the end of cook alarm sound, Press 'APPLE' Fryers Without Computer 1. Put basket into the oil 2. Press the timer to start the cooking process. 3. When alarm goes, turn off timer. Step 2 Lift basket or apple pie holder and drain over fryer for 5 seconds and gently drop the pies onto a bun pan. Step 3 Only sleeve the pies before sale. What to look out for Possible Causes Too Dark • Oil too old • Oil temperature too high Too light • Cooking time too long Damaged • Product not cooked from frozen • First few cooks from newly change oil • Cooking time too short • Oil temperature too low • Fry basket not dipped into hot oil • Improper use of tongs 31

Grill Chicken – Traditional Recipe Process and Procedure Receiving Storage Uncooked Ingredient Unit Size Case Size Receiving Storage Shelf life Fresh Chicken I x 1400g 20 per tray Temp. whole 32-42F Cold room Use by Date 32 - 36 F Discard Point Cooking Temperature Time Equipment Holding Quantity Min. Temp Whole Chicken 35 minutes 170F PFe Steamer 170 F 2 Hours drawer cook plus 5 Minutes to finish cook Ingredients • Chicken whole fresh • Lemon Dressing -500 ml bottle • Smokey Marinade 200g • Non-Smokey Marinade 200g • Olive Oil 100ml • Lemon & Herb Marinade 100 ml • Water 1.5l tap water Equipment • Combi Oven 6 Burner Grill • Steamer drawer Pot - to mix chicken and masala Grill Racks - to rack grilled chicken Steamer drawer - to place pre-cooked chicken into Metal Tray for the raw chicken - to place washed chicken on Large Pot to marinate chicken Tongs - for the chicken Knives - for slicing chicken 32

Receiving product 1. Inspect delivery truck, check correct quantities are delivered 2. Check use by date (must have at least 4 days life left) 3. Check temperature (internal temperature must be between 32-42F). Storing Raw chicken should be stored in the cold room set at 33F. Ensure that the cold room is cleaned out and sanitised before each delivery Chicken trays should be 6 inches above the cold room floor. Do not place raw chicken with other cooked or ready to eat product as this will result-in cross contamination Cooking Summary 1. Prep the Chicken 2. Prepare the Combi Oven and the Grill Burner 3. Prepare the Chicken 4. Pre-cook the Chicken 5. Finish cooking the Chicken to order Cooking 1. Check raw chicken for broken bones or bruises 2. Pull and remove fat- usually found on thighs and wings. Twist and remove parson's nose (tail). 3. Remove entrails in rib cavity and thigh. Pop the thigh bone and remove \"gubbins. 4. Check wings for pin feathers and remove if found. Smooth the skin over drumstick. 5. Place the chicken in the sink and wash all the blood and slime away. 6. Then place the chicken in the metal tray over the sink to drip dry for about 30 mins. Once dry Re-bag if not needed straight away and place in cold room. It is recommended that bags of chicken are prepped prior to when the chicken is needed especially during non-peak periods. This will avoid any delays in production during peak hours. Ensure that one chicken is prepped at a time to ensure that the chicken temperature does not fall below 42 F. Prepare the Combi Oven and the Grill burner Switch on the combi oven, choose the pre-set for Whole Chicken and wait for it to pre-heat (approx. I0 mins). ✓ Switch on the Grill burner and set at I? OF. 33

Prepare the Chicken marinade ✓ Take the chicken out of the cold room and transfer to a large pot. (? Chickens) ✓ Pour 500ml of lemon dressing over the chicken in the pot, mixing well to make sure they are all well coated. Then leave aside. ✓ Wash your hands immediately before making the marinade. ✓ Take another smaller pot (about a 5-litre tub) to make the marinade Marinade ingredients: • Smokey marinade Powder-200g Non-Smokey Marinade powder- 200g Virgin Olive oil - I 00ml • Lemon & Herb Marinade- I00ml • Water-according to the chicken • Mix all the ingredients together in the pot and leave for I 5 minutes. • Pour the marinade mix into the pot containing the chicken and mix well. • Place the chicken pot in the cold room for 12 hours to take on the marinade. • Wash your hands thoroughly and all the utensils and clean up all the work surfaces Pre-cook the Chicken ✓ Take the marinated Chicken pot out of the cold room and place all the chickens ✓ on the metal tray. Place only 3 chickens per tray to a maximum of 4 trays per cook depending on trade conditions. ✓ If the combi oven is not pre-heated, then please pre- heat the oven to I? OF for about I 0 mins. ✓ Choose the whole chicken-pre-set on the control unit of the combi-oven and place the trays of chicken in the pre-heated oven Press start. ✓ Once the cooking programme is finished a buzzer will sound (35 mins). ✓ When ready take the chicken out of the oven and place the chicken using the tongs into the steamer drawer until required. Finish cooking the Chicken to order. 1. When a customer order comes in take out a whole chicken from the steamer drawer and place the chicken on the grill. Depending on the order (qtr. chicken, half chicken, full chicken) cut the chicken appropriately with the cooking scissors 2. Place the chicken to be cooked in the middle of the grill plate and return the rest of the chicken to the steamer drawer. 3. Cook the chicken for 2.5 minutes each side basting it with the required sauce as ordered by the customer (Hot Piri Piri, Medium Piri Piri or Lemon & Herb). 4. Once cooked then serve. 34

Grilled Chicken Fillets Traditional recipe Process/ procedure Receiving Storage Uncooked Ingredient Unit Size Case Size Receiving Storage Shelf life Temp. Fresh Chicken Ix220g (then 20kg 32-42F Cold room Use by Date Fillet sliced in half) 32- 36F Cooking Temperature Time Holding Discard Point 2 Hours Quantity Equipment Min. Temp Fresh Chicken 170F 12 mins Pre-cook Steamer 170F Fillet plus 5 minutes drawer finish cook Ingredients Fresh Chicken Fillets – 500ml Lemon dressing Bottle Smokey Marinade – 200 grams Non-Smokey 400 grams Marinade Olive oil 100ml Lemon and herb marinade 100ml Tap Water 1.5 litres tap water Equipment • To mix the chicken and masala • To rack cooked chicken • Combi Oven 6 Burner Grill • To place pre-cooked chicken into • Steamer drawer • To place washed chicken on to marinade What you need chicken • Pots • For the chicken • Grill racks Steamer drawer • For slicing the chicken into 2pieces. • Metal Tray for the raw chicken • Large pot • Tongs • Knife 35

Procedure Receiving Inspect delivery truck, check correct quantities are delivered, check use by date (must have at least 4 days life left) Check temperature (internal temperature must be between (32-42F). Storage Raw chicken should be stored in the cold room set at 33F. Ensure that the cold room is cleaned out and sanitized before each delivery. Summary Prepare the Chicken Fillet. Prepare the Combi Oven and the Grill Burner. Prepare the Chicken Fillet Marinade. Pre-cook the Chicken Fillet. ✓ Check raw chicken for broken bones or bruises slice each fillet horizontally into 2 slices ✓ Place the chicken in the sink and wash all the blood and slime away. ✓ Drain the water and then plug the sink and pour in I bottle of 500ml lemon dressing onto the chicken fillets making sure to coat all the chicken fillets. Leave for IO minutes. ✓ Then place the chicken in the metal tray over the sink to drip dry for about 30 mins. ✓ Once dry Re-bag if not needed straight away and place in cold room. It is recommended that bags of chicken are prepped prior to when the chicken is needed especially during non-peak periods. This will avoid any delays in production during peak hours. Ensure that one chicken is prepped at a time to ensure that the chicken temperature does not fall below 42F. Prepare the Combi Oven and the Grill burner ➢ Switch on the combi oven, choose the pre-set for Chicken Fillets and wait for it to pre-heat (approx. I0 mins). Switch on the Grill burner and set at I70F. 1. Take the chicken out of the cold room and transfer to a large pot. Wash your hands immediately before making the marinade. 2. Take another smaller pot (about a 5-litre tub) to make the marinade in. 36

Marinade ingredients: • Smokey marinade Powder • 200g Non-Smokey Marinade powder • 400g Virgin Olive oil • I00ml Lemon Dressing - 200ml • Water - according to the chicken (approx. 1-1.5 liter’s) • Mix all the ingredients together in the pot and leave for I0 minutes. • Pour the marinade mix into the pot containing the chicken Fillets and mix well. Place the chicken pot in the cold room for 12 hours to take on the marinade. Wash your hands thoroughly and all the utensils and clean up all the work surfaces. Finish cooking the Chicken Fillet to order 1. Take the marinated Chicken Fillets pot out of the cold room and place all the chicken fillets on the metal tray. 2. Place 14 chicken fillets per tray to a maximum of 4 trays per cook depending on trade conditions. 3. If the combi oven is not pre-heated then please pre-heat the oven to I70F for about I0 mins. 4. Choose the chicken fillet pre-set on the control unit of the combi-oven and place the trays of chicken fillets in the pre-heated oven. 5. Press start. 6. Once the cooking programme is finished a buzzer will sound (about 12 mins). 7. When ready take the chicken fillets out of the oven and place them using the tongs into the steamer drawer until required. 8. When a customer order comes in, take out a chicken fillet from the steamer draw er and place the chicken fillet on the grill. 9. Place the chicken fillet to be cooked in the middle of the grill plate. 10. Cook the chicken fillet for 2.5 minutes each side, basting with the required sauce as ordered by the customer (Hot Piri Piri, Medium Piri Piri or Lemon & Herb). 11. Once cooked, then serve either on a bun, pitta bread or on its own. For serving instructions 37

Grilled Chicken wings – traditional recipe Receiving Storage Uncooked Ingredient Unit Size Case Size Receiving Storage Shelf life Temp. Fresh Chicken I x 65g 20kg Cold Use by Date Wings 32-42F room 32 - 36F Cooking Temperature Time Equipment Holding Discard Point 2 Hours Quantity Min. Temp Fresh Chicken 170F 15-20 mins Steamer 170F Wings Pre- cook drawer plus 5 minutes finish cook Ingredients • Fresh chicken wings • Lemon Dressing 500ml bottle • Non-Smokey Marinade 200g • Smokey marinade 200g • Olive Oil -100ml • Lemon & Herb Marinade – 100ml • Tap water 1.5 L Equipment • Combi Oven 6 Burner Grill • Steamer drawer • Steamer drawer • Metal Tray for the raw chicken • Large pot • Tongs Inspect delivery truck, check correct quantities are delivered. Check use by date (must have at least 4 days life left. 38

Check temperature (internal temperature must be between 32-42F. Chicken trays should be 6 inches above the cold room floor. Do not place raw chicken with other cooked or ready to eat product as this will result in cross-contamination. Summary • Prepare the chicken wings • Prepare the combi oven and grill burner • Prepare the chicken wings marinade • Pre-cook the chicken wings • Finish cooking the chicken wings to order Preparing the chicken wings ✓ Check raw chicken for broken bones or bruises ✓ Place the chicken wings in the sink and wash all the blood and slime away. ✓ Drain the water and then plug the sink and pour in I bottle of 500ml lemon dressing onto the chicken Wings making sure to coat all the chicken Wings. Leave for I 0 minutes. ✓ Then place the chicken Wings in the metal tray over the sink to dri p dry for about 30 mins. ✓ Once dry Re-bag if not needed straight away and place in cold room. It is recommended that bags of chicken are prepped prior to when the chicken is needed especially during non-peak periods. This will avoid any delays in production during peak hours. Ensure that one chicken is prepped at a time to ensure that the chicken temperature does not fall below 42F. Prepare the Combi Oven and the Grill burner Switch on the combi oven, choose the pre-set for Chicken Wings and wait for it to pre-heat (approx. IO mins). Switch the grill burner and set at I?OF. Prepare the chicken marinade 1. Take the chicken out of the cold room and transfer to a large pot. 2. Pour 500ml of lemon dressing over the chicken wings in the pot, mixing well to make sure they are all well coated. Then leave aside. 3. Wash your hands immediately before making the marinade. 4. Take another smaller pot (about a 5-litre tub) to make the marinade in. Marinade ingredients: + Smokey marinade Powder - 200g + Non-Smokey Marinade powder - 200g + Virgin Olive oil - I 00ml 39

+ Lemon & Herb Marinade – 100ml + Water - according to the chicken (approx. 1-1.5 litres) + Mix all the ingredients together in the pot and leave for I5 minutes. 5. Pour the marinade mix into the pot containing the chicken wings and mix well. 6. Place the chicken wings pot in the cold room for 12 hours to take on the marinade. 7. Wash your hands thoroughly and all the utensils and clean up all the work surfaces. Precook the chicken wings • Take the marinated Chicken Wings pot out of the cold room and place all the chicken’s wings on the metal tray. Place up to 30 chicken wings per tray to a maximum of 4 trays per cook depending on trade conditions. • If the combi oven is not pre-heated then please pre-heat the oven to I70F for about I0 mins. • Choose the chicken wings pre-set on the control unit of the combi-oven and place the trays of chicken wings in the pre-heated oven. • Press start. • Once the cooking programme is finished a buzzer will sound (about 12 mins). • When ready take the chicken wings out of the oven and place them using the tongs into the steamer drawer until required. Finish cooking the Chicken Wings To order. • When a customer order comes in take out a chicken wings from the steamer drawer and place the chicken wings on the grill. • Place the chicken wings to be cooked in the middle of the grill plate. • Cook the chicken wings for 2.5 minutes each side basting it with the required sauce as ordered by the customer (Hot Piri Piri, Medium Piri Piri or Lemon & Herb mango and lime). • Once cooked then serve. • For serving instructions, please see serving section. 40

Shortening Care Shortening breaks down eventually, however it is possible to extend the life by ensuring that its exposure to the following enemies are minimised. These rules apply equally to \"Long Life\" and other types of frying oil. Food and foreign Particles Small food particles that fall Filter after every cook off the breaded chicken while cooking into the cookpot turn in carbon with heat resulting in shortening breakdown Heat Fryer left on heat when not Turn OFF fryer when not Air in use. needed or leave on cool Water cycle Air bubbles that are pumped Salt into shortening during Do not leave pump ON Cleaning Products filtering longer than necessary ` Water from condensation, Thoroughly dry the cookpot chicken juices, frozen before adding new products and cleaning. shortening thoroughly dry frying baskets and other Excess salt in breading utensils wipe down the lid of pressure fryer just a er Cleaning materials used product cooked shake off to clean the fryer excess ice particles before cookpot and utensils cooking frozen foods are not re moved, rinsed or neutralised Sift breading as per completely procedure Ensure that the cookpot and related utensils are free from cleaning products detergents and soap Early signs of breakdown • Dark Colour • Too much smoke • Too much foaming • Burnt smell • Bad taste Discard point If any of the above signs are experiences, it would mean that the product cooked is sub-standard. However, the final test for discard is by using the 'Visibility Tester\", which is a stainless steel rod with a round flat plate attached at the base and a ring holder at the top end. The rod has 3 markings ... 2\", 3\"... and 6\". 41

Pizza Ingredients • Water 2 liters • Milk 1 ½ cup • Yeast 2 tablespoon • Eggs 3 • Olive oil 1 cup • Salt Tablespoon • Sugar 30z Step 1 Mix all the ingredients together in the machine, Step 2 Once the dough is made, leave the dough to rise allow 30 minutes Step 3 Weigh the dough depending on the pizza size. 7 – 150grams 9 – 240 grams 12 - 400 grams 14 -600 grams 16 18 20 Roll the pizza dough into the relevant size pizza pan Tips half ounce Equivalent to 2 tablespoons 42

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