Steakhouse Bacon Burger: Difference between revisions
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== Work Safe == | == Work Safe == | ||
* | * Wash hands thoroughly after handling raw meat. Never handle other food products when handling raw meat as this will cause cross-contamination. | ||
* | * 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 sandwich from side while cutting. | ||
* | * Do not slam the door. Never operate the microwave without food inside. This could result in damage to the equipment and cause a fire. | ||
=== '''PREPARING STEAKHOUSE AIOLI''' === | === '''PREPARING STEAKHOUSE AIOLI''' === | ||
* | * '''Always use a new pack of mayonnaise when preparing Steakhouse Aioli''' | ||
* | * Portion one pouch of mayonnaise into a mixing bowl | ||
* | * Scrape all mayonnaise from the pouch | ||
* | * Pour one packet of Steakhouse Aioli into the mixing bowl | ||
* | * Use wire whisk to mix all ingredients together until thoroughly blended | ||
* | * Use rubber spatula to scrape the sides and bottom of the container | ||
* | * Continue mixing with the wire whisk, until all ingredients are thoroughly blended | ||
* | * Pour the Steakhouse Aioli mixture into 1/6 size 4” deep pans with lids | ||
* | * Place a dissolvable label on the lid of the 1/6 size 4” deep pans | ||
* | * Using a sharpie, write the product name and a 4-day hold time on the dissolvable label | ||
* | * '''EXAMPLE: Day prepared + 3 additional days = Discard Date''' | ||
* | * '''Prepared on 30<sup>th</sup> + 31<sup>st</sup>, 1<sup>st</sup>, 2nd = Discard on the 2<sup>nd</sup> (EOD)''' | ||
* | * Place the Steakhouse Aioli sauce into the walk-in cooler set to maintain a temperature of 34°F – 41°F | ||
=== '''PREPPING MUSHROOMS''' === | === '''PREPPING MUSHROOMS''' === | ||
* | * Wipe off the top of the mushroom can with a sanitized towel. This will remove any foreign particles that could contaminate the mushrooms. | ||
* | * Open the can of mushrooms | ||
* | * Empty into a ½ size 6” deep pan with lid '''(DO NOT DRAIN OR RINSE)''' | ||
* | * Place the lid inside the can and discard | ||
* | * The mushrooms hold in the ½ size 6” deep pan for '''four''' days | ||
* | * Write the discard date on a dissolvable label and place on the lid | ||
* | ** '''EXAMPLE: Day prepared + 3 additional days = Discard Date''' | ||
* | ** '''Prepared on 30<sup>th</sup> + 31<sup>st</sup>, 1<sup>st</sup>, 2nd = Discard on the 2<sup>nd</sup> (EOD)''' | ||
* | * Place the pan in the walk in or reach in cooler to maintain a temperature of 34°F – 41°F | ||
=== '''PREPARING SAUTEED MUSHROOMS/ONIONS MIX''' === | === '''PREPARING SAUTEED MUSHROOMS/ONIONS MIX''' === | ||
* | * '''Always use a clean pan for new product- Do not mix old with new''' | ||
* | * Portion and mix a 1 to 1 ratio of mushrooms and diced onions into a 1/6 size 4” deep pan | ||
* | * 1 to 1 ratio – Example 4 oz. to 4 oz. or 8 oz. to 8 oz. | ||
* | * Ensure the grill is scraped | ||
* | * Portion 1 oz liquid margarine onto a clean section of the grill | ||
* | * Pour pan of mushrooms/onions onto liquid margarine | ||
* | * Using the red perforated spatula, spread the mushrooms/onions onto the grill | ||
* | * Apply a light amount of salt/pepper blend evenly across mushrooms/onions | ||
* | * Cover mushrooms/onions with domed lid | ||
* | * Set 7-minute timer (sausage) | ||
* | * When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn mushrooms/onions | ||
* | * Cover with domed lid. | ||
* | * When the final timer sounds, turn the mushrooms/onions again using the red perforated spatula | ||
* | * '''Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions in the 1/6 size pan''' | ||
* | * Bring a clean 1/6 size 6-inch-deep pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor | ||
* | * Portion the sautéed mushrooms/onions into the 1/6 size pan | ||
* | * Place the pan into the steam well | ||
* | * Place a 1 ½ oz. perforated spoodle into pan | ||
* | * Place a slotted lid on the 1/6 size pan | ||
* | * Place a dissolvable label on the slotted lid | ||
* | * Using a sharpie, write the product name and the 1-hour discard time on the dissolvable label | ||
=== '''STEAM WELL SET UP (CHANGEOVER)''' === | === '''STEAM WELL SET UP (CHANGEOVER)''' === | ||
* | * Please Note: during lunch changeover this is how you will need to set up both steam wells on the makeup table. Once changeover is complete, follow the double steam well set up procedures | ||
=== STEAM WELL SET UP (LUNCH/DINNER) === | === STEAM WELL SET UP (LUNCH/DINNER) === | ||
* | * The steam well section of the make-up table should be modified to hold 6- 1/6 size pans. | ||
* | * Sautéed onions, and mushrooms will be held on each side of the makeup table in the 1/6 size, 6-inch-deep pans. | ||
== Steakhouse Bacon Burger Assembly == | == Steakhouse Bacon Burger Assembly == | ||
* | * Steakhouse Bacon Burgers are prepared to order | ||
* | * Always wear single use gloves when preparing sandwiches | ||
* | * When a sandwich is ordered, place a bun cut side up on the bun toaster chain | ||
* | * Pull down the foil wrap. Ensure the word “Special” is facing away from you | ||
* | * Remove heel from toaster | ||
* | * Use red tongs, place one meat patty on the heel | ||
* | * Place one slice of Swiss cheese on top of the meat patty | ||
* | * Place a second meat patty on top of the Swiss cheese | ||
* | * Place another slice of Swiss cheese on the second meat patty | ||
* | * Portion 1 ½ oz. of sautéed mushroom/onions mix on the top of the cheese using perforated spoodle. Use back of spoodle to spread around. | ||
* | * Place 4 half slices of bacon in a crisscross pattern on top of mushroom/onion mix | ||
* | * Place the heel, meat, cheese, sautéed onions/mushrooms and bacon in the microwave | ||
* | * Press the appropriate timer button: | ||
* 1 sandwich Timer Button #1 | ** 1 sandwich Timer Button #1 | ||
* 2 sandwiches Timer Button #2 | ** 2 sandwiches Timer Button #2 | ||
* | *Bring the bun crown down from the toaster | ||
* Steakhouse Aioli Sauce: Use a condiment spatula to apply ¾ oz. Aioli sauce | |||
* | * Place dressed crown on top of bacon | ||
* | * Use square wrapping method to wrap the Steakhouse Bacon Burger | ||
* | * Use a sharpie marker to mark the sandwich “SB” | ||
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