Bread Original Recipe® Fillets (7-10-7)

2014-04-29 ©2014 Yum Restaurant Services Group, Inc. 1 of 4

Bread Original Recipe® Fillets (7-10-7)Getting Started

Note:

Make sure the ORBreading is available andsifted.

Refer to Prepare OriginalRecipe (OR) Breading

• Fill the inset up to the break in the metalwith cold tap water.

• Ensure that breading lug is filled between½ (Min) to ¾ (Max) fill level.

• Check oil level in cooker.• Select cook cycle for the cooker you will

use.• Press ‘Exit Cool”

Wash hands withwarm water and useantimicrobial soap. Washfor a minimum of 20seconds.

Inspect Raw Fillets and Put IntoDip Basket

• Collect required amount of fillets fromwalk-in cooler.

• Check each fillet for bone fragmentsor any foreign material e.g. pieces ofplastic.

• Put fillets into dip basket on rack and buntray.

Note:

Follow RPC procedureto report any productissues.

Fill Dip Basket and Roll

• Fillets (Collectramatic/Wells): Put aminimum of 5 and a maximum of 10chicken fillets into the dip basket.

• Fillets (Henny Penny Cookers): Put aminimum of 5 and a maximum of 12chicken fillets into the dip basket.

• Roll the dip basket outward, upward, andtowards you 3 times.

• Make sure that all pieces are separatedin the dip basket.

Lower Dip Basket

• Lower the dip basket into the dip waterand move the basket handle from left toright and then to the centre.

• This will ensure that the fillet pieces areseparated before breading and makesure the pieces get wet.

Bread Original Recipe® Fillets (7-10-7)

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Lift and Drain• Lift the basket out of the dip water.• Hold over the inset for 3 to 4 seconds to

drain excess water.

Roll 7 Times• Roll basket over the rack and bun tray 7

times.• Move outward, upward and toward you

to make sure that all pieces move in thebasket.

• All pieces must move in the dip basket toget rid of unwanted water.

Scatter Fillets into Breading• Scatter fillets pieces evenly into the

breading.• Return dip basket onto rack and bun tray.

Scoop and Fold 10 Times• Scoop hands under the fillets and

breading, folding the mixture towards you10 times.

• Start from the front left, move to themiddle then to the right and repeat thisprocess 3 times.

• End with the 10th scoop and fold in themiddle.

Press 7 Times

• Hand-press firmly 7 times in a clockwisedirection.

• Start in the top left corner of the lug andend in the centre.

Shake and Tap

• Pick up 2 pieces of fillets and hold eachpiece between thumb and forefinger ofeach hand.

• Shake and tap to remove excessbreading.

• Press handful of breading onto any barespots, then shake and tap again.

• Rack the fillets

•Don’t handle filletspieces more than youhave to, it knocks thebreading off.

•For the best resultsthe breaded fillets isput in the Fryer withintwo minutes of the lastpiece being breaded.

Bread Original Recipe® Fillets (7-10-7)

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Discard Dip Water and SiftBreading

• Discard dip water, sift breading and cleantable after every round of breading.

Troubleshooting:

Problem Possible Cause Preventative Action

Fillets too light orUnderdone (Discard allundercooked fillets)

• Oil temperature too low.• Product dropped before

“droP” light on.• Fillets partially frozen

when cooked.• Cook time too short.• Incorrect racking.• Computer/ timer

malfunction.

• Perform morning start-upprocedure.

• Stir oil before everycook to stabilise the oiltemperature (except for8hd Henny Penny).

• Verify set points/program.• Follow cooking procedure.• Follow thawing procedure.• Verify set points/time.• Follow racking procedure.• Call maintenance.

Problem Possible Cause Preventative Action

Fillets too dark

• Breaded fillets held toolong before cooking.

• Oil past visibility discardpoint.

• Fillets held beyonddiscard point.

• Cook time too long.• Pot’s probe not clean.• Too much breading on

product.

• Follow breadingprocedure. Drop productnot longer than 2 minutesafter breading last piece.

• Change oil when visibilityreading is below standard.

• Follow discard time, 60minutes.

• Verify program.• Follow cleaning

procedure.• Follow breading

procedure. (Shake andTap after 7-10-7 andpressing.)

Problem Possible Cause Preventative Action

Fillets too salty

• Too much breading onproduct.

• Breading gritty/older thana week.

• Improperly preparedbreading.

• Follow breadingprocedure. (Shake andtap after 7-10-7 andpressing.)

• Discard product andbreading. Follow breadingprocedure.

Problem Possible Cause Preventative Action

Fillets greasy

• Oil past discard point.• Fillets stacked.• Oil temperature not at

“droP”.• Poor fryer recovery.• Oil temperature too low.

• Change oil when visibilityreading is below standard.

• Rack the cooked fillets ina single layer.

• Follow cooking procedure.Always wait until fryerreads “droP” beforedropping fillets.

• Call maintenance.• Verify set points and

check probe.

Problem Possible Cause Preventative Action

Fillets dry

• Fillets held beyonddiscard point.

• Thawed fillets heldbeyond discard point.

• Cook time too long.• Timer malfunction.• Oil temperature too high.• Temperature too high in

upright holding cabinet.• Upright Holding Cabinet

operating without water.

• Follow discard time, 60minutes.

• Follow thawed filletprocedure, 48 hoursdiscard point.

• Follow cooking procedure(use correct cook time).

• Call maintenance.• Verify calibration.• Verify morning calibration

(without product), 82°C ±1°C

• Follow proper calibratingand operating procedures

Practice

Certify

Bread Original Recipe® Fillets (7-10-7)

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• When emptying chicken into the dipbasket, what should you check for?

• Describe the procedure for 7-10-7.• Which pieces of chicken are breaded

separately? Why?• Why is it important to follow procedures

when breading original recipe chicken?