For  the assignment this week, you will use the recipe in the ATTACHMENT and write a quality standard for the raw  materials as well as create a hazard analysis for the ingredients and  preparation

Barbecue Chicken for 50 guests

Barbecue chicken is one of the most appropriate foods that is prepared and served for both family and a crowd. The most concern with this recipe is undercooking or overcooking. 

Ingredients

•    15 lb. bone-in chicken parts

•    3 tablespoon olive oil

•    4 jumbo onion

•    3 clove garlic

•    ½ chili powder

•    2 tablespoon fresh ginger

•    2 can whole tomatoes in puree

•    ½ c. cider vinegar

•    ½ c. light mild molasses

•    4 tablespoon. Dijon mustard

•    3 tablespoon. Worcestershire sauce

•    2 tablespoon. Salt

Method of Preparation

1.    Preheat the oven to around 400 degrees F. Place all the chicken pieces in a large roasting pan. Cover the pan tightly with a foil. Wait for about an hour until you notice running juices then transfer the chicken pieces to a large platter, cover and refrigerate until it is ready to grill.

2.    In 6 to 7 quart saucepot, heat the oil over medium heat until hot. Add onion and ginger and cook for 15 minutes until the onion turns golden. Stir and add garlic and chili powder and cook for 2 minutes, stirring.

3.    Remove the saucepot from heat and stir in the tomatoes in puree and other remaining ingredients.

4.    Spoon ½ source into a blender and blend the sauce until smooth at low speed. Pour the sauce into a bowl and return the sauce to the saucepot and heat to boiling over high heat. Minimize the heat to medium and cook partially covered for 15 minutes stirring.

5.    Cover and refrigerate the sauce if it is not to be served immediately

6.    Once it is ready to grill, place the chicken on grill over medium heat and cook for 15 minutes. Brush the barbecue sauce over the chicken and cook it for another 10 minutes turning the pieces until sauce is hot.