Grilled Chicken Platter
Quick Reference
| Grilled Chicken Platter | 1 grilled chicken fillet |
|---|---|
| 1- 4 oz serving cole slaw | |
| 1- 4 oz spoodle green beans |
Q A Standard: All food items should have a fresh appearance and be neatly placed in the appropriate compartment No drippings should be around the edge of the plate
Tools Needed
- Yellow tongs
- #8 disher
- 4 ounce perforated spoodle
Work Safe
- Wash your hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- 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
- Chicken and green beans must be time/temperature controlled for safety Once cooked, they must maintain a minimum internal temperature of 135°F
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Serving
- Using yellow tongs, place one grilled chicken fillet in the large section of a 3-compartment plate or clamshell container
- Using the #8 disher, portion one serving (4 ounces) of cole slaw into one of the smaller compartments of a plate or clamshell container
- Using the 4 ounce perforated spoodle, portion one serving (4 ounces) of green beans into the other smaller compartment of a plate or clamshell container
- Dine-in – Serve on a 3-compartment plate Place on service tray with a fork and knife
- Dine-out – Serve in a 3-compartment clamshell container Place deli liner over food Place fork, knife, and napkins on top of deli liner Close the lid and place in a plastic carry out bag