Jump to content

Stadium Brats: Difference between revisions

Stadium Brats (view source)

Revision as of 19:28, 12 November 2024

282 bytes removed ,  12 November 2024
no edit summary
VisualWikitext
No edit summary
Line 85: Line 85:
* 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°.
=== Rotating and Thawing Brats ===


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:
* 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


Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
* See example below:


Ready by Date/Time: Exactly 48 hours from the pulled by date & time
{| class="wikitable"
|+
|Pulled by date/time: 10-20-24    11:00 A.M.


Use By date/Time: 10 days from the pulled by date & time
Ready by date/time: 10-22-24    11:00 A.M.


See example below
Use by date/time:     10-29-24    11:00 A.M.
|}


·        Ensure you are wearing single use gloves under the mesh safety glove                  
* 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.


·        Put the mesh safety glove on your hand
=== Rotating and Thawing Hoagie Bins ===


·        Place a single use glove over the mesh safety glove
* 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


·        Hold package of brats with your gloved hand. Use knife to open.
{| class="wikitable"
|Pulled by date/time: 6-1-24    11:00 A.M.


·        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.
Ready by date/time: 6-2-24    11:00 A.M.


Use by date/time:     6-7-24    11:00 A.M.
|}


·        ROTATING AND THAWING HOAGIE BUNS
=== '''Preparing and Holding Sautéed Diced Onions''' ===


·        Keep a bun tray from flowers for thawing
* 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.


·        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:
=== '''Preparing and Holding Brats''' ===


·        Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
* 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


·        Ready by Date/Time: Exactly 24 hours from the pulled by date & time
=== Stadium Brat Assembly ===


·        Use By date/Time: 7 days from the pulled by date & time
* 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)


·       Place dissolvable label on pack of hot dog
=== Serving ===


·        See example below       
* '''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.
 
 
 
 
·        '''PREPARING AND HOLDING SAUTEED 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.
Retrieved from "https://content.jacksvu.com/wiki2/index.php/Special:MobileDiff/737"