Section E.

The pre-cooked chicken, butter, cream and tomatoes will be sourced from Walmart and Costco.
The spices (cumin seeds, red chilli powder, dried fenugreek leaves, ginger powder, garlic powder)
will be sourced from A1 Cash andCarry Wholesalers in Mississauga, ON. Salt and sugar are
sourced from Costco. Food serving containers and utensils are sourced from A1 Cash and Carry or
Wholesale Club in Moncton. The gravy will be prepared using tomatoes, butter, cream and spices. Once
the gravy heats up, it will be mixed with pre-cooked chicken and butter chicken will be heated until
the internal temperature of chicken reaches 74 C.
The cooked chicken will now be transferred to shallow metal pans with big surface area in the bottom.
For the cooling the butter chicken from 60 C to 20 C in 2 hours and from 20 C to 4 C, food grade cooling
paddle will be used and the proof of ownership is attached. The butter chicken will be continuously stirred
with cooling wand until the temperature comes down to 4 C. The cooling wand will be replenished with ice
to accelerate the cooling times and heat transfer rates.
After cooling the butter chicken to 4 C, it will transferred to 5.6 L Rubber Maid Container and stored in the
freezer until the chicken reaches semi-frozen state or less than 0 C.The semi frozen butter chicken will be
transported to the market as mentioned in Section C.The freezer temperatures will be monitored twice a
day at 5 a.m. on Saturday and10 p.m.on Friday to make sure that freezer is working properly. At the
market, the butter chicken will be transferred from the coolers to the pans on the propane stove in small
required quantities and reheated to 74 C and maintained at 60 C holding temperature until the butter
cold butter chicken in the pan is completely served. .The re-heated butter chicken will be never mixed
with the cold butter chicken in the cooler. The cold butter chicken will be taken home for personal
consumption if the temperature is still below 4 C. All the dirty utensils and pans will be collected and
cleaned as mentioned in Section C.The table and equipments will be cleaned using 100ppm chlorine
sanitizer.
Naan Bread
Naan bread will be grilled and served with the butter chicken.
Initials: Sarbjyot Bains.