Chopped Steak Platter
Quick Reference
| Chopped Steak Dinner | Three hamburger patties |
|---|---|
| 2 ounces chicken gravy | |
| Choice of 2 side items | |
| 1 biscuit |
Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment No drippings should be around the edge of the plate
Tools Needed
- Red tongs
- 1 ounce ladle
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Hamburger patties must be time/temperature controlled for safety. Once cooked, it they must maintain a minimum internal temperature of 135°F
- 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
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Serving
- Using red tongs, place three cooked, hamburger patties in the large section of a 3-compartment plate or clamshell container
- Using a 1oz ladle portion 2 oz of chicken gravy over the hamburger patties
- Portion the customer’s choices of side items in the two smaller compartments
- Dine-in – Serve on a 3-compartment plate Place biscuit to the side of the hamburger patties Place on service tray with a fork and knife
- Dine-out – Serve in a 3-compartment clamshell container Place deli liner over food Place biscuit, napkins, and utensils (fork and knife) on top of deli liner, close the lid