Cheese Sauce: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Quality Serving !Once Opened/Prepped !Hold Time |- |Cheese Sauce |Dry Storage |Dry Storage | |150°F - 160°F |4 days |2 days once heated |} * Q.A. Standard: Warm and creamy cheese sauce distributed evenly over the product.") |
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* Q.A. Standard: Warm and creamy cheese sauce distributed evenly over the product. | * Q.A. Standard: Warm and creamy cheese sauce distributed evenly over the product. | ||
== Tools Needed == | |||
* 12 oz. high density squeeze bottle | |||
* Cambro with lid | |||
* Squeeze bottle holder for 1/3 size pan | |||
* Sharpie marker | |||
* Can opener | |||
* Dissolvable label | |||
== Work Safe == | |||
== Preparing and Holding Cheese Sauce (Hot Water Bath) == | |||
* Wipe off the top of the cheese sauce can with a sanitized towel. This will remove any foreign particles that could contaminate the cheese sauce. | |||
* Open the can of cheese sauce using the can opener | |||
* Empty the cheese sauce into a clear Cambro with lid or high-density squeeze bottles | |||
* Use a rubber spatula to remove all cheese sauce from the can | |||
* Place the lid inside the can and discard | |||
* Place saran wrap onto the top of the squeeze bottle | |||
* Place the top of the squeeze bottle over the saran wrap | |||
* The cheese sauce will hold in the Cambro or squeeze bottles for four days including the date poured until it has been heated | |||
* Write the discard date on a dissolvable label and place on the lid | |||
** EXAMPLE: Day prepared + 3 additional days = Discard Date | |||
** Prepared on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD) | |||
* Place the portioned cheese sauce in the walk in or reach in cooler to maintain a temperature of 34°F – 41°F | |||
* One 12 oz. squeeze bottle will yield approximately 11 to 12 orders of loaded chicken fingers | |||
* By 8:00 A.M. set up the frontline steam well to heat the squeeze bottles of cheese sauce. This will give you the 2 hours needed before lunch begins to get the cheese sauce heated to proper temperature (150°F – 160°F) | |||
* Fill a 1/3 size pan with 4 quarts of hot water from the hot water maker and place into steam well | |||
* Slide squeeze bottle holder onto the 1/3 size pan | |||
* Remove saran wrap from the squeeze bottle(s) | |||
* Place lid back onto squeeze bottle | |||
* Place cheese sauce bottles into hot water bath. | |||
* Once the cheese sauce is heated it will hold for 2 days including date heated as long as it doesn’t pass the original 4-day hold time | |||
* Write the discard date on a dissolvable label and place on the squeeze bottle holder | |||
** EXAMPLE: Day heated + 1 additional day = Discard Date | |||
** Heated on 30th + 31st = Discard on the 31st (EOD) | |||
* At the EOD, if any remaining hold time is left, place the dissolvable label onto the squeeze bottle and place into the walk-in cooler set to maintain at temperature of 34°F – 41°F | |||
== Heating Cheese Sauce (Microwave) == | |||
* If cheese sauce is needed before it has time to heat in the hot water bath (2 HOURS), you can heat the cheese in the microwave using the following steps: | |||
* Place no more than 1qt of cheese sauce into a Cambro container | |||
* Place lid on the Cambro container, place into microwave and heat for 30 seconds | |||
* Remove and stir with a rubber spatula | |||
* Use a thermometer to check the temperature of the cheese sauce | |||
* Repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F | |||
* Once the cheese sauce has reached a temperature of 165°F, pour hot cheese sauce into squeeze bottles until full. CAUTION- Cheese will be hot. | |||
* Fill a 1/3 size pan with 4 quarts of hot water from the hot water maker and place into steam well | |||
* Slide squeeze bottle holder onto the 1/3 size pan | |||
* Place cheese sauce bottles into hot water bath | |||
* Once the cheese sauce is heated it will hold for 2 days including date heated as long as it doesn’t pass the original 4-day hold time | |||
* Write the discard date on a dissolvable label and place on the squeeze bottle holder | |||
** EXAMPLE: Day heated + 1 additional day = Discard Date | |||
** Heated on 30th + 31st = Discard on the 31st (EOD) | |||
* At the EOD, if any remaining hold time is left, place the dissolvable label onto the squeeze bottle and place into the walk-in cooler set to maintain at temperature of 34°F – 41°F | |||