Sausage: Difference between revisions
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
!Product | |||
!Receiving | |||
!Storage | !Storage | ||
!Cook Time | |||
!Duty Time | |||
!Grill Temp | |||
!Minimum Internal Cooking Temp | |||
!Quality Serving Temp | |||
!Hold Time | |||
|- | |- | ||
|Sausage | |||
|Freezer | |||
|Freezer | |||
|7 minutes | |7 minutes | ||
| | |3 1/2 minutes | ||
|AccuTemp: 325°F | |||
All other grills: 350°F | |||
| | |||
|155°F | |155°F | ||
|- | |150°F - 160°F | ||
|1 hour | |||
| | |||
|} | |} | ||
Cook more time: 53 minutes | |||
Q.A. Standard: Sausage patties should be well-formed and should not stick together. Misshapen patties are a sign of thawing and re-freezing and ''should not'' be accepted. The juices of cooked patties should run clear and there should not be any pink in the middle. | |||
== Tools Needed == | == Tools Needed == | ||
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* Red perforated meat spatula | * Red perforated meat spatula | ||
* Red tongs | * Red tongs | ||
* | * MPHC pan | ||
* Solid lid for | * Solid lid for pan | ||
* Biscuit splitter | * Biscuit splitter | ||
* Grill scraper | * Grill scraper | ||
| Line 59: | Line 37: | ||
== Work Safe == | == Work Safe == | ||
* Always wear Food-Mitt gloves when handling raw meat | * Always wear Food-Mitt gloves when handling raw meat | ||
* Wash hands immediately after handling raw sausage | |||
* Wash hands immediately after handling raw sausage | * Use caution when scraping the grill after cooking sausage to prevent splashing. The grease is extremely hot. | ||
* Use caution when scraping the grill after cooking sausage to prevent splashing hot | * Never handle cooked sausage patties with your hands, always use red tongs | ||
* Never handle cooked sausage patties with your hands | |||
== Preparing and Holding == | == Preparing and Holding == | ||
* COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK | * COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK | ||
* '''COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK''' | |||
* Always use two Food-Mitt gloves when handling raw meat | * Always use two Food-Mitt gloves when handling raw meat | ||
* Remove needed number of sausage patties from the freezer and lay on a clean section of the grill | * Remove needed number of sausage patties from the freezer and lay on a clean section of the grill | ||
* Lay sausage patties in a row, starting at the front of the grill and working toward the back | * Lay sausage patties in a row, starting at the front of the grill and working toward the back | ||
* Remove the Food-Mitt gloves by shaking them off your hands into a garbage can Ensure you do not touch the gloves | * Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves. | ||
* Press the 7-minute timer | * Press the 7-minute timer | ||
* When the duty time (turn) sounds after 3 1/2 minutes, begin turning the sausage patties, two at a time Work from front to back | * When the duty time (turn) sounds after 3 1/2 minutes, begin turning the sausage patties, two at a time. Work from front to back. | ||
* When the final timer sounds, check the patties to make sure they are done | * When the final timer sounds, check the patties to make sure they are done. Pierce the center of a patty with the corner of the red perforated meat spatula. Juices should run clear, and there should be no pink. | ||
* Bring the appropriate warming pan to the grill to prevent meat juices from dripping on the floor | |||
* Bring the appropriate warming pan to the grill to prevent meat juices from dripping on the | * Shingle the sausage patties on the red perforated meat spatula. Tilt the spatula with the patties against the side splashguard to drain. | ||
* Shingle the sausage patties on the red perforated meat spatula Tilt the spatula with the patties against the side splashguard to drain | * Shingle the patties along the bottom of the warming pan. Never stack the patties. The maximum number of sausage patties in one warming pan is 24. | ||
* Shingle the patties along the bottom of the warming pan Never stack the patties The maximum number of sausage patties in one warming pan is 24 | * Place the warming pan in the appropriate slot of the product holding cabinet. Set 60 minute hold time. | ||
* Place the warming pan in the appropriate slot of the product holding cabinet | |||
* When the 60-minute holding time has expired, any sausage patties remaining should be | == Cooling == | ||
* When the 60-minute holding time has expired, any sausage patties remaining should be placed in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy. | |||
* Mark the discard date for the sausage patties on the plastic bag | * Mark the discard date for the sausage patties on the plastic bag | ||
* To determine the hold time, you will add 1 day from the day it expires | * To determine the hold time, you will add 1 day from the day it expires. | ||
** | ** EXAMPLE: Day in cooler + 1 additional day = Discard Date | ||
** | ** Cooler on 1<sup>st</sup> + 2nd = Discard on the 2<sup>nd</sup> (End of Breakfast) | ||
* | * Any sausage placed in the cooler should 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. | ||
* Place sausage on a shelf towards the back of cooler (away from door) | |||
* | |||
== Serving == | == Serving == | ||
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=== Sausage Biscuit === | === Sausage Biscuit === | ||
* Sausage patties placed on a biscuit can be held no longer than 20 minutes in the sandwich bin. Discard any sausage biscuits remaining after the 20-minute hold time into the waste container. | |||
* Use a QA tag to designate the discard time for biscuits placed in the sandwich bin | |||
* Pull down sausage biscuit wrap | * Pull down sausage biscuit wrap | ||
* Split biscuit in half using a biscuit splitter | * Split biscuit in half using a biscuit splitter | ||
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=== Side Order === | === Side Order === | ||
* ''Dine in'' – Place 2 sausage patties in a lined 3 lb food tray with a plastic fork and knife | * ''Dine in'' – Place 2 sausage patties in a lined 3 lb. food tray with a plastic fork and knife | ||
* ''Dine out'' – Place 2 sausage patties in a lined 3 lb food tray | * ''Dine out'' – Place 2 sausage patties in a lined 3 lb. food tray. Place in a 6 lb. bag with the logo facing up with a plastic fork and knife | ||
== Close of Breakfast == | == Close of Breakfast == | ||
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* Scrape grill using the grill scraper | * Scrape grill using the grill scraper | ||
* Empty the grease tray | * Empty the grease tray | ||
* Store any sausage patties remaining at the close of breakfast in the cooler in a plastic bag | * Store any sausage patties remaining at the close of breakfast in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy. | ||
* Mark the discard date for the sausage patties by adding one day to the day prepared and writing that date on the plastic bag | |||
* Mark the discard date for the sausage patties by adding one day to the day prepared and writing that date on the plastic bag | * Any sausage placed in the cooler should 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 sausage patties remaining at the close of breakfast on the discard date | * Place sausage on a shelf towards the back of cooler (away from door) | ||
* Wash, rinse, sanitize warming pans, lids, perforated meat spatula, and tongs and allow to air dry | * Discard any sausage patties remaining at the close of breakfast on the discard date. | ||
* Wash, rinse, sanitize warming pans, lids, perforated meat spatula, and tongs and allow to air dry | |||
* Wipe down all work surfaces with a towel and sanitizing solution | * Wipe down all work surfaces with a towel and sanitizing solution | ||