Steakhouse Bacon Burger: Difference between revisions
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(Created page with "== Quick Reference == · Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite. == Tools Needed == == Work Safe == * Ø Wash hands thoroughly after handling raw meat. Never handle other food products when handling raw meat as this will cause cross-contamination. * Ø To cut a sandwich in half, place biscuit splitter on top of sandwich and place free hand on top of blade to hold the sandwich together. Do not hold sandwi...") |
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | |||
!Product | |||
!Receiving | |||
!Storage | |||
!Cook Time | |||
!Quality Serving | |||
!Once Opened/Prepped | |||
!Hold Time | |||
|- | |||
|'''Meat Patty''' | |||
|Freezer | |||
|Freezer | |||
|2 1/2 minutes | |||
|150°F - 160°F | |||
| | |||
|30 minutes | |||
|- | |||
|'''Bacon''' | |||
|Freezer | |||
|Cooler | |||
Thaw time-24 hours | |||
|7 minutes | |||
| | |||
| | |||
|4 hours | |||
|- | |||
|'''Steakhouse Aioli''' | |||
| | |||
| | |||
| | |||
|34°F - 41°F | |||
| colspan="2" |4 days including date prepped | |||
|- | |||
|'''Swiss Cheese''' | |||
|Cooler | |||
|Cooler | |||
| | |||
|34°F - 41°F | |||
| | |||
| | |||
|- | |||
|'''Mushrooms''' | |||
|Dry Storage | |||
|Dry Storage | |||
| | |||
| | |||
| | |||
| | |||
|- | |||
|'''Onions''' | |||
|Dry Storage | |||
|Whole onions - dry storage | |||
6 inches off floor | |||
Prepped onions - 34°F - 41°F | |||
Cooler or make table | |||
| | |||
| | |||
| | |||
|Prepped End of Day | |||
|- | |||
|'''Mushroom/Onion Mix''' | |||
| | |||
|Cooler | |||
|7 minutes | |||
|150°F - 160°F | |||
| | |||
|1 hour | |||
|- | |||
|'''Bun''' | |||
|Dry Storage | |||
|Dry Storage | |||
| | |||
|120°F | |||
|Toasted to order | |||
| | |||
|} | |||
· Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite. | · Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite. | ||