Green Beans
Quick Reference
| Receiving | Quality
Serving Temp |
Cook/Reheat Temp | Cook TIme | Hold Time |
|---|---|---|---|---|
| 50°F - 70°F
Dry Storage |
150°F to 160°F | 165°F - Must hold temp
for 17 seconds |
20 Minutes | 2 days |
Portioning
| Side Order | 4 oz |
|---|---|
| Dinner Portion | 4 oz |
| Pint | 16 oz |
☆Q.A. Standard: Should be firm in texture with fresh green coloring.
Tools Needed
- Can opener
- Sanitized towel
- Stock pot with lid
- Dissolvable Labels
Work Safe
- Wash hands before starting work and after handling anything not related food-related
- If leaving work station or changing tasks, wash hands and change gloves
- Wash, Rinse, Sanitize All Utensils & Surfaces every 4 hours
- Use extreme caution when handling the can lid. It is very sharp. Place lid inside empty can before discarding into trash container.
- Use heat resistant elbow length gloves when transferring green beans from stockpot to steam well pan and keep the lid on the pot to prevent getting scalded
- Do not use cans that are dented, swollen, or punctured
- Cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours
Preparing and Holding
- Preheat the two-eye burner eye on high
- Wipe off the top of the green bean can with a sanitized towel. This will remove any foreign particles that could contaminate the green beans.
- Open the can of green beans
- Empty up to 2 cans of green beans into the stockpot (DO NOT RINSE)
- Place the lid inside the can and discard
- Use a slotted spoon to stir the green beans thoroughly
- Place lid on stockpot
- Place stockpot on the two-eye burner
- Press green bean timer set for 10 minutes
- After 10 minutes, remove lid, use the slotted spoon to stir the green beans- CAUTION HOT
- Reduce burner temperature to medium high (4)
- Press green bean timer set for 10 minutes
- When green bean timer sounds remove the stockpot from burner eye
- Use heat resistant elbow length gloves when transferring green beans from stockpot to steam well pan and keep the lid on the pot to prevent getting scalded
- Pour green beans into a 1/3 size pan and place in steam well
- Place a 4-ounce perforated spoodle into the beans and cover with a slotted lid
- Cooked green beans can be held for up to 2 days
- Place the label on the slotted lid
- Mark the product name and the expiration date for green beans (add 1 day to the date prepared) on the dissolvable label
- Green beans remaining at closing that are still within their holding time and QA should be stored in a tightly covered container with the expiration date marked on the lid
- Place in cooler- cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours
- Discard any green beans remaining at closing time on the expiration date
- Serve green beans at a temperature of 150°F to 160°F
Reheating
- Remove unused green beans from prior day’s business from cooler
- Check to ensure color and texture of green beans is acceptable
- Pour into a clean stockpot and place on the two-eye burner
- When reheating green beans, they must reach a minimum temperature of 165°F and maintain it for 17 seconds
- Once reheated, remove from heat and pour in 1/3 size pan and place in steam well to be served first
Serving
Side order (4 ounces)
- Scoop level spoodle of green beans and allow juice to drain off
- Portion green beans into a squat bowl
- Dine in – Place green beans on serving tray with a fork
- Dine out - Cap container by placing lid on bowl and seating the lid by running both thumbs completely around rim
- Place upright in bag with fork
Dinner Portion (4 ounces)
- Scoop level spoodle of green beans and allow juice to drain off
- Portion green beans into a small section of a 3-compartment plate or clamshell container
Pint Serving
- Using the spoodle, portion green beans to ½” from the top of a pint size container
- Allow juices to drain off
- Dine in – Place pint of green beans on serving tray with the requested number of forks
- Dine out - Cap container by placing lid on cup and seating the lid by running both thumbs completely around rim
- Place upright in bag with the requested number of forks
Close
- Turn steam well off
- Remove 1/3 size pan of green beans from steam well
- Green beans must be cooled to 70°F within 2 hours and from 70 °F to 41° F or lower in an additional 4 hours, for a total cooling time of six hours
- Green beans remaining at closing that are still within their holding time and QA should be stored in a tightly covered container with the product name and expiration date marked on a dissolvable label on the lid
- Discard any green beans remaining at closing time on the expiration date
- Wash, rinse and sanitize 1/3 size pan, lid, and spoodle and allow to air dry
- Drain steam well and scrub the inside of the well using scouring pad and soapy water
- Rinse well and wipe dry
- Clean all exterior surfaces using a sanitized towel