Country Fried Steak Dinner

Quick Reference

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Always wear disposable gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
Steak patties must reach an internal temperature of 155°F while cooking and maintain it for 17 seconds
Steak Patties must be time and temperature controlled for safety Once cooked, they must maintain a minimum internal temperature of 135°F
Wash hands after handling raw meat of any kind
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Using two Food-Mitt Gloves, take the amount of steak patties to be cooked from the freezer Place no more than 7 steak patties in a fillet basket to prevent them from sticking together
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 basket into the 350°F fryer
Press the 4-minute timer
When the timer sounds, raise the fillet basket out of the shortening and allow the steak patties to drain for 5 seconds

Steak patties may be held in the LTO drawer of the product holding cabinet for up to 60 minutes (See Product Holding Cabinet layout chart)
Bring the appropriate warming pan to the fryer and shingle the steak patties along the bottom of the pan
Always store the fryer baskets down in the shortening when not in use
Transfer the pan to the product holding cabinet
Use a slotted lid for steak patties
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
Steak patties will hold for 60 minutes in the product holding cabinet
Any steak patties remaining after the holding time has expired must be discarded into the waste container
Empty pans or pans with expired product should never be in the holding cabinet

Using red tongs, place two steak patties, overlapping, in the large section of a 3-compartment plate or clamshell container
Use a 1-ounce ladle to portion 2 ounces of white pepper gravy over the steak patties (See White Pepper Gravy section for detailed procedures on preparing White Pepper Gravy)
Portion the customer’s 2 side item choices in the small compartments of a 3-compartment plate or hinged container
Eat In - Place a biscuit to the side of the steak patties on the three-compartment plate
Place on service tray with a fork and knife
Take Out – Serve in a 3-compartment clamshell container Place deli liner over food Place the biscuit, fork, knife, and napkins on top of deli liner. Close the lid and place in a plastic carry out bag