Never thaw food at room temperature. Food must be thawed in the walk-in cooler at 34°F – 41°F.
Always wear Food-Mitt gloves when handling raw corn dogs
Tools
Fry basket
2- ½ size 2” deep pans with grates
Red tongs
QA tags
Fry basket press
1/3 size 6” deep pan with lid
Dissolvable labels
Rotating
When corn dogs are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the box of the container with the following information:
Pulled By Date/Time: Date & Time that it is removed from the walk-in freezer
Ready By Date/Time: Exactly 48 hours from the pulled by date & time
Use By Date/Time: 7 days from the pulled by date & time
See example below:
Preparing
CORN DOGS ARE COOKED FROM A THAWED STATE
COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
Rotate corn dogs from walk-in cooler to a 1/3 size 6-inch-deep pan
Place a dissolvable label on the slotted lid
Use a sharpie to mark the “Use By” date on the dissolvable label
Using two Food-Mitt gloves, take the amount of corn dogs to be cooked from the reach-in cooler
Corn dogs should be cooked in an open fry basket
Steps for loading corn dogs into a fry basket:
Begin by placing one row of uncooked corn dogs into the fryer with the sticks facing the middle of the basket
Continue placing uncooked corn dogs in the basket on top of each other with the sticks facing the middle of the basket until you have the proper amount of corn dogs to be cooked in the basket (see photo below)
NO MORE THAN 12 CORN DOGS CAN BE COOKED IN THE FRY BASKET
Remove the Food-Mitt gloves by shaking them off into a garbage can. do not touch the gloves.
Lower the basket into the shortening
Shake the basket side to side two times to prevent corn dogs from sticking together
Place the fry basket press on top of the corn dogs
Press corn dog button that is set for 5 ½ minutes
When the timer sounds, press the button and lift the basket from the shortening. Drain for 5 seconds.
Place the fry basket press onto a biscuit pan on the shelf above the fryers
Take the ½ size pan with grate to the fryer to load cooked corn dogs
Use red tongs to place the corn dogs into a ½ size 2” deep pan with a ½ size grate
Place ½ of the corn dogs into the ½ size 2” deep pan with the sticks facing away from you
Place the 2nd ½ of corn dogs into the ½ size pan with the sticks facing you (see photo below)
You can hold up to 12 corn dogs in the ½ size pan
Corn dogs will hold for 1 hour. Use dissolvable label to indicate hold time.
Ensure the sandwich bin is set at 5 for the top heat. The bottom heat should be set to OFF.
You can place two ½ size pans in the sandwich bin. Place one pan directly behind the other pan so that you can rotate the oldest pan to the front of the holding bin.
If using two ½ size pans in the holding bin the oldest pan of corn dogs should be closest to the frontline. When this pan is empty remove and slide the back pan forward.
Newest corn dogs should always be in the back pan
Serving
Dine-in: Using red tongs place the corn dog on a lined 3-pound food tray. Place onto a lined serving tray.
Dine-out: Using red tongs place the corn dog on a lined 3-pound food tray. Place the 3-pound food tray into a 6 LB bag. Serve with one napkin.
Serving 2 Corn Dogs, Fries & Pie
Using red tongs place 2 corn dogs into a lined 3-pound food tray. Place them in a “V” shape.
Pour the fries in between the “V” shape
Dine in: Place the 3-pound food tray on a lined serving tray. Place pie onto serving tray.
Dine out: Place the 3-pound tray into a 6 LB bag. Slide the pie into the 6 LB bag beside the 3-pound food tray. Serve with 3 napkins.
Serve with customer’s choice of ketchup or mustard
