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Stadium Brats: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Thaw Temp !Thaw Time !Cook Time !Duty Time !Internal Cooking Temp !Quality Serving !Hold Time |- |Brats |Freezer |Freezer |34°F - 41°F |48 hours |14 minutes |7 minutes |155°F |150°F - 160°F |Frozen - 6 months Thawed - 10 days Cooked - 2 hours |- |Mustard |Dry storage |Dry storage | | | | | | | |- |Sautéed Diced Onions |Dry storage |Whole onions - dry storage 6" off the floor Prepped onions...") |
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* Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice | * Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice | ||
* Mesh safety glove should be washed, rinsed, and sanitized after each use | * Mesh safety glove should be washed, rinsed, and sanitized after each use | ||
=== Rotating and Thawing Brats === | |||
* Brats are delivered and stored at 0°F +/- 10°F. Thaw brats 48 hours prior to cooking. Once thawed, Brats can be held for up to 10 days maintaining temperature of 34° - 41°. | |||
* When brats are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information: | |||
* Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer | |||
* Ready by Date/Time: Exactly 48 hours from the pulled by date & time | |||
* Use By date/Time: 10 days from the pulled by date & time | |||
* See example below: | |||
{| class="wikitable" | |||
|+ | |||
|Pulled by date/time: 10-20-24 11:00 A.M. | |||
Ready by date/time: 10-22-24 11:00 A.M. | |||
Use by date/time: 10-29-24 11:00 A.M. | |||
|} | |||
* Ensure you are wearing single use gloves under the mesh safety glove | |||
* Put the mesh safety glove on your hand | |||
* Place a single use glove over the mesh safety glove | |||
* Hold package of brats with your gloved hand. Use knife to open. | |||
* Once a pack of brats is opened, transfer brats to a 1/3 size pan with lid. Mark label with hold time. Place on lid. | |||
=== Rotating and Thawing Hoagie Bins === | |||
* Keep a bun tray from flowers for thawing | |||
* When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark a dissolvable label with the following information: | |||
* Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer | |||
* Ready by Date/Time: Exactly 24 hours from the pulled by date & time | |||
* Use By date/Time: 7 days from the pulled by date & time | |||
* Place dissolvable label on pack of hot dog | |||
* See example below | |||
{| class="wikitable" | |||
|Pulled by date/time: 6-1-24 11:00 A.M. | |||
Ready by date/time: 6-2-24 11:00 A.M. | |||
Use by date/time: 6-7-24 11:00 A.M. | |||
|} | |||
=== '''Preparing and Holding Sautéed Diced Onions''' === | |||
* Ensure the grill is scraped | |||
* Portion 1 oz liquid margarine onto a clean section of the grill | |||
* Pour onions onto liquid margarine | |||
* Using the red perforated spatula, spread the onions onto the grill | |||
* Apply a light amount of salt/pepper blend evenly across onions | |||
* Cover with domed lid | |||
* Set 7-minute timer (sausage) | |||
* When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn onions | |||
* Cover with domed lid. | |||
* When the final timer sounds, turn again using the red perforated spatula | |||
* Prepared sautéed onions, will hold for 1 hour in the MPHC with a solid lid | |||
* '''Never add new sautéed onions to old, sautéed onions''' | |||
* Bring the appropriate warming pan to the grill to prevent sautéed onions from being dropped on the floor | |||
* Portion the sautéed onions into the warming pan | |||
* Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid. | |||
* Press the timer button that corresponds with the pan (p For top pan q For bottom pan) | |||
* When the holding time has expired, empty the contents of the pan into the waste container and remove the warming pan. | |||
=== '''Preparing and Holding Brats''' === | |||
* Use Food Mitt Gloves | |||
* Place brats on a clean section of the meat grill. | |||
* Cover brats with full-size domed lid | |||
* Set the 14-minute timer | |||
* When 7-minute duty (turn) timer sounds, use red perforated spatula to roll the brats 180 degrees. '''''"Grill stripe"''''' should be facing up. | |||
* Cover with domed lid. | |||
* When the final timer sounds, use red perforated spatula to move brats to warming pan | |||
* Up to 10 cooked brats can be held in one warming pan. | |||
* Set 2 hour hold time | |||
=== Stadium Brat Assembly === | |||
* Always wear single use gloves when preparing sandwiches | |||
* Mustard will be held in squeeze bottle on makeup table at room temp | |||
* Prepared to order | |||
* Place bun(s) in toaster | |||
* Place toasted bun in plain plate (dine-in) or plain hinged container (dine-out) | |||
* Using red tongs, place 1 brat into the bun | |||
* Using 1 oz. spoodle, portion 1 oz. sauteed diced onions evenly over brat | |||
* Use squeeze to apply ¼ oz. mustard over onions (zigzag pattern) | |||
=== Serving === | |||
* '''Dine-in:''' Place plate on a lined serving tray | |||
* '''Dine-out:''' Place the plain hinged container flat in a t-shirt bag. Serve with 2 napkins. | |||