What is the maximum number of tenders that go into a basket at once?
What is the maximum load for nuggets to be dropped at once?
How often do we filter fryers?
What are the spec weights for protein?
How much buttermilk do we use to marinate a 10lb bag of Tenders?
What is minimum temperature our protein should be held at before it enters the danger zone?
If you have a pan of tenders that are too small or too big, what should you do?
If too many tenders are in a basket, what could happen?
What is in our chicken marinade, and how long do we marinate?
How can you tell when the frying oil is bad and needs to be changed?
Why is communication so important?
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