Kitchen & Fryer OperationsFoundation LevelMandatory UK FSA Standard
Commercial Fryer Operations & Wing Mastery
Master commercial open & pressure fryers, oil temperature thresholds (175°C-180°C), basket shaking rhythms, and probing 75°C core poultry temperatures.
25 mins total
3 Modules
Pass Mark: 80%
C
Chef Marcus Vance
Head of Culinary Operations & Product Standards
UK Training SpecialistInteractive Lecture Modules
2 of 3 Modules Completed1
Module 1•7 mins
Safe Oil Management & Pre-Shift Fryer Calibration
Includes: SOP-K01: Pre-Shift Fryer Calibration & Oil Quality Card
2
Module 2•9 mins
The Wing Drop, Basket Shaking & Floating Time Protocol
Includes: SOP-K02: Wing Drop, Shake & Timer Matrix
3
Module 3•9 mins
Core Temperature Probing (75°C) & Holding Standards
Includes: SOP-K03: Poultry Core Temperature Verification & Log Protocol
Commercial Fryer Operations & Safety Quiz
Pass mark: 80% • 4 Scenario Questions • Awards Official Qualification Certificate.