Make-Up Table: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |'''Quality Serving Temperatures:''' | |- |Prepped produce |34°F - 41°F |- |Meats |150ºF to 160ºF |- |Eggs |150ºF to 160ºF |- |Grits/Gravy |150ºF to 160ºF |- |Buns/Biscuits/Pancakes |120ºF |- |'''QA Standards:''' | |- |Prepped produce |Cold, Crisp, Fresh |- |Meats/Eggs |Hot, Fresh, Within QA |- |Grits/Gravy |Hot, Thick, Lump free |} == Tools Needed == {| class="w...") |
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* Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F. | * Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F. | ||
* Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F | * Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F | ||
== Lunch Makeup Table Setup == | |||
* Prepare sanitizing solution in a bucket for towels. Keep towels in sanitizing solution when not in use. | |||
{| class="wikitable" | |||
!INGREDIENT | |||
!FILL LEVEL | |||
!TOOL FOR PORTIONING | |||
|- | |||
|'''Condiment Pans''' | |||
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|Mayonnaise | |||
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|- | |||
|1/6 size 4” deep pan | |||
|2/3 full | |||
|7 ¾” spatula | |||
|- | |||
|Ketchup | |||
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|- | |||
|1/6 size 4” deep pan | |||
|2/3 full | |||
|Long-handled teaspoon | |||
|- | |||
|Secret Sauce | |||
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|- | |||
|1/6 size 4” deep pan | |||
|2/3 full | |||
|Long-handled teaspoon | |||
|- | |||
|Mustard | |||
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|- | |||
|1/6 size 4” deep pan | |||
|1/2 full | |||
|7 ¾” spatula | |||
|- | |||
|'''Squeeze Bottles''' | |||
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|Liquid Margarine | |||
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|24 oz squeeze bottle full | |||
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|'''Produce Pans''' | |||
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|Shredded Lettuce | |||
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|1/6 size 4” deep pan | |||
|Full | |||
|Gloved fingers | |||
|- | |||
|Pickles | |||
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|- | |||
|1/6 size 4” deep pan | |||
|Full | |||
|Gloved fingers | |||
|- | |||
|Ringed Onions | |||
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|- | |||
|1/6 size 4” deep pan | |||
|Full | |||
|Gloved fingers | |||
|- | |||
|Diced Onions | |||
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|- | |||
|1/6 size 4” deep pan | |||
|2/3 full | |||
|Gloved fingers | |||
|- | |||
|Cheese Slices | |||
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|- | |||
|1/6 size 4” deep pan | |||
|1-hour supply | |||
|Gloved fingers | |||
|- | |||
|Sliced Tomatoes | |||
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|- | |||
|1/6 size 4” deep pan | |||
|2 layers | |||
|Gloved fingers | |||
|} | |||