Breakfast Steaks

Quick Reference

Storage	0°F +/- 10°F	Freezer
Cooking time	4 minutes	350°F Fryer
Cook more time	56 minutes
Holding time	Individual patty	60 minutes	Product holding cabinet
	Steak biscuit	20 minutes	Sandwich bin
Cooking temperature	155°F internal
Quality serving temperature	150°F to 160°F
Portioning	Side steak	1 portion
	Steak biscuit	1 portion
QA Standard: Steak patties should be free of ice crystals Breading should be golden brown with no doughy spots

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Steak patties must reach an internal temperature of 155°F when cooking and maintain it for 17 seconds
Steak patties must be time and temperature controlled for safety (TCS) Steak patties should remain frozen until ready to cook Once cooked, they must maintain a minimum temperature of 135°F
Wash hands immediately after handling raw steak portions
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Always wear single-use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
Always wear Food-Mitt gloves when handling raw steak patties

COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
Using two Food-Mitt gloves, take the amount of breakfast steaks to be cooked from the freezer Place no more than 7 breakfast steaks in a fillet basket to prevent them from sticking together during cooking
Remove the Food-Mitt gloves by shaking them off your hands into a garbage can Ensure you do not touch the gloves
Gently lower the fillet basket into the fryer set to 350°F
Press the 4 minute timer
When the timer sounds, raise the fillet basket out of the shortening and allow them to drain for 5 seconds
Always use red tongs to handle cooked breakfast steaks
Bring the appropriate warming pan to the fryer and shingle the fillets along the bottom of the pan
HOLD NOT MORE THAN SEVEN BREAKFAST STEAKS IN ONE WARMING PAN
Transfer the pan to the product holding cabinet
Always store the fryer baskets on the fryer bracket when not in use
Use a slotted lid for breaded breakfast steaks
Ensure that the pan passes under the “Bump” on the lid This will lock the pan in place and not allow heat to escape from the product
Press the timer button that corresponds with the pan
Breakfast steaks hold 60 minutes in product holding cabinet
When the holding time has expired, discard any remaining breakfast steaks into the waste container

(See Breakfast Plates and Biscuit Sandwiches sections for more information)

Pull down steak biscuit wrap
Split biscuit in half using biscuit splitter
Using red tongs, place a steak portion on the heel of the split biscuit
Place the biscuit crown on top of the breakfast steak
Wrap the steak biscuit using the square sandwich wrapping procedures
Use a QA tag to indicate the discard time
Any breakfast steaks remaining after the holding time has expired must be discarded into the waste container

Dine in – Place 1 breakfast steak on a lined 3 lb. food tray and place on service tray with a plastic fork and knife
Dine out – Place 1 breakfast steak on a lined 3 lb. food tray and place in a 6-lb bag with the logo facing up with a fork and knife