IMOR COB Breading OCL
| Location |
KFC Louis Trichardt 2 Spar Centre, c/o Songozwi & Grobler Street Louis Trichardt, LP 0920 |
| Assessor: |
Mulalo
|
| Learning Zone Username |
Myr6292
|
| Team Member Assessed: |
Takalani
|
| Learning Zone Username |
Myr6292
|
Team Member sign
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| OCL Scrore | 100 |
| Getting Started | |
| Wash hands and sanitize | Yes |
| Breading table clean | Yes |
| Ensure tray and rack are clean and on the table | Yes |
| Dip clamshell/removable rack/basket in shortening if not previously used | Yes |
| Breading bin topped up if less than half full | Yes |
| Check shortening level, adjust if necessary | Yes |
| Select appropriate product key and press "EXIT COOL" | Yes |
| Remove required amount of chicken from cool room - FIFO | Yes |
| Fill inset to break in metal with cold tap water | Yes |
| Place into location in breading table | Yes |
| Bread Chicken | |
| Bring to the breading table the amount of chicken you need from the walk-in cooler using a Bun tray with a rack | Yes |
| Check the pieces for the below: | Yes |
| Check that the thigh bones are popped, if not, the thigh bone must be popped before breading | Yes |
| Separate the wings: If they are in a "locked" position, open them for breading | Yes |
| Cover exposed meat: Smooth skin of each piece to cover any exposed meat. | Yes |
| Place dip basket on rack and tray and empty chicken into basket - maximum 2 heads | Yes |
| Roll dip basket outwards and upward and towards you 3 times, ensuring rotating movement of pieces | Yes |
| Submerge basket in water dip and jiggle basket handle from left to right | Yes |
| Lift basket out of dip and hold over inset and drain for three to four seconds | Yes |
| Roll basket seven times over inset. Quickly move basket outward and upwards ensuring rotating movement of pieces | Yes |
| Spread chicken pieces over breading ensuring even distribution. Return dip basket | Yes |
| Scoop and fold ten times moving left, center and right but finishing in the center | Yes |
| Press 7 times starting in the top left corner and moving clockwise, but finishing in the middle | Yes |
| Pick up 2 pieces with thumb & forefinger, gently shake once and tap using heels of hands | Yes |
| If there are any bare spots on any piece of chicken, scoop up handful of breading and press the breading onto those areas, repeat shake and tap procedure | Yes |
| Pick up drums with the thumb and forefinger, smooth the skin over the meat so the meat stays covered during cooking | Yes |
| Take a handful of breading in one hand and squeeze the breading over the drum, both meat and hock portions, while holding the drum in the other hand. Gently shake and tap. | Yes |
| Holding the drum gently, circle the hock with the thumb and forefinger of the other hand and squeeze the hock to remove any air gap | Yes |
| Still holding the drum, twist the skin over the hock a quarter turn away from you | Yes |
| Place the drums to the side and repeat the steps for all drums | Yes |
| Place the breaded drums gently into the dip basket and slowly lower into the water. Do not jiggle the basket | Yes |
| Lift and drain 10 seconds | Yes |
| Place the drums in the breading. Fold once to separate and coat the drums with breading | Yes |
| Scoop & fold breading & press onto the drums, pressing the drums down into the breading | Yes |
| Pick up drums, two at a time, holding the drums between the thumb and forefinger, shake and gently tap heels of hands together once | Yes |
| Ensure skin is over drum and cover any bare spots | Yes |
| Load drum bone down as per diagram | Yes |
| Load Chicken | |
| Load chicken according to diagram for equipment used, ensuring the skin on the drum is smooth & all pieces are placed bone down. The excess skin must be folded under and the wings locked and opened slightly | Yes |
| Leave small gaps between pieces to prevent marriages | Yes |
| Cook Chicken | |
| When "DROP" is displayed, top stir shortening - no deeper than 15cm, using basket handle (4hp pot) | Yes |
| Check that pot still reads "droP" | Yes |
| Close lid of cook pot and lock | Yes |
| Start cooking cycle by pressing the appropriate product key button once | Yes |
| Check countdown has commenced | Yes |
| Wash hands | Yes |
| Wipe lid of cook pot with pink cloth | Yes |
| Update cooking chart (where applicable) | Yes |
| Rack to pack | |
| Wait until audio alarm sounds and display flashes "DONE" | Yes |
| Remove apron or fold down when offloading COB from Fryer | Yes |
| Check that pressure gauge registers "0" | Yes |
| Open lid, remove chicken and let it drain for 15 seconds | Yes |
| Press product key button once to switch timer off | Yes |
| Wipe lid of cooker with green/blue cloth | Yes |
| If chicken is not to quality specifications discard and inform Duty Manager | Yes |
| Place chicken in finishing cabinet and record expiry time. Drain for five minutes before serving to the customer | Yes |
| Cleaning | |
| Scrape crackling ring from cook pot with scraper | Yes |
| Brush elements with Teflon brush | Yes |
| Wipe exterior of cooker with green or blue cloth | Yes |
| Leave in "COOL" mode if not cooking within the next 10 minutes | Yes |
| Filter 8hp pot twice a day | Yes |
| Overall Coaching - EARS | |
| Overall coaching provided |
Cook8ng
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| Team Member feeback |
Well
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| Are you satisfied with coaching provided? | Yes |
| Recognize | |
| What are you recognizing for? |
He is good
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| Founders Month - Cook in action | |
| Take a photo | |
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