How does the kitchen fast food

I had not a very good attitude to fast food. You know, like the joke about the famous British band: "I this" beatles "never liked kartavayat in the notes do not fall, - And you listened to them? - Yes, of course, Rabinowitz by phone sang. " That's also a fast food: I heard someone else's opinion, and adopted it at face value. But that was before the time, until he ran into him, and carefully not tasted all that offer different networks. And you know, I changed my mind.





Reporting from the kitchen KFC - one of the most well-known fast food chains in the world, is the third most popular in the world.

At the entrance to the kitchen of our group eskpertov / bloggers meets poster about the secret ingredients of Olga and two - one of them the director of KFC restaurant where our tour takes place, the second - Olga Eliseev, Chief Operating Officer of the company.



The secret of cooking chicken wings kept sharp stricter than the gold in Fort Knox).



The morning starts with food KFC chicken acceptance. He brought as much as estimated in the day the restaurant is consumed by its visitors, that is, every day, here comes a truck with cold meat. Today brought 580 kg.



Specialist product acceptance checks the temperature of the meat thermometer, it should be from 1 to 4 degrees. All right, can be stored in the refrigerator.



We explain the subtleties of receiving and storing food in the restaurant.



The driver also signs the paper that the meat is normal, it is not fluff, feathers, and it is ready for cooking. The company has 6 different suppliers.



I almost forgot to say in front of the kitchen, we all thoroughly washed their hands and rubbed them with a disinfectant solution, flip out on the street - again, washed and disinfected. Cleaning of non-contact part to arms should be poured jet hit washbasin knee. See below written «push»?



Classified information that should not see the competitors.



Food in the restaurant are stored in three refrigerator: drinks and vegetables in one, the other meat, flour products in the third.



The attentive reader will see what the temperature in the freezer.



Shelf life at the pastry too small. as well as the meat of his book as much as you need for the day. These rolls from the refrigerator, the temperature began to their room, they were not especially warm up.



Now go to the place where paneer chicken wings and other parts.



This guy cooked chicken with a conventional breading.



Papparatsi right there.



This chef prepares the very spicy chicken wings. They need to roll in breadcrumbs 11 times during roasting to get the most scales.



Now everything is ready. take the basket and go to the fryer.



After diving into the oil a timer, counting down the time. Squeaked - so you can remove the wings.



From time to time check oil litmus test to check the ph level of fitness and cooking oil.



These fryers fried meat under pressure.



You can fry in several baking sheets.



Go ahead, here are preparing hamburgers and twisters - Shawarma on fastfudski.



See a hole on the table, all the residues from cooking go there.



French fries.



Twister from KFC is like me more than any other analogue of other fast food.



It's very simple, buy pita bread and try to do it yourself.



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and



What I photograph?



I found an interesting picture.



There fried wings waiting for their turn, and they are not given ahead of time to cool.



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Fresh salad. Vegetables network provides the company "Belaya Dacha».



Potatoes.



Well, here it is finishing its way a product of the kitchen. Soon, he will get the visitor on the table of the restaurant.



Who know what they're doing behind that door?



Then we will have no less interesting effect.



We will prepare their own salads and twisters under the direction of guest chef. The ingredients are all the same, but you can come up with your original recipe.



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Director of YUM! which is KFC, personally I greeted us, told a little about the company's plans.



Well, that was given the go-ahead. Without thinking I took the camera down to the neck, put on an apron and began to cook. I do not in the first.



I looked at the chef and try something again.



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But after seeing his work, I decide to do everything on your.



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