Fish Filet: Difference between revisions
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|Freezer | |Freezer | ||
|4 1/2 minutes | |4 1/2 minutes | ||
350°F Fryer | |||
|150°F - 160°F | |150°F - 160°F | ||
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* Q. A. Standard: Free of ice crystals in the frozen state. Breading golden brown when cooked. A fresh, hot sandwich where you can taste every condiment in every bite. Buns should be toasted to order. NEVER HOLD BUNS. | * '''Q. A. Standard:''' Free of ice crystals in the frozen state. Breading golden brown when cooked. A fresh, hot sandwich where you can taste every condiment in every bite. Buns should be toasted to order. NEVER HOLD BUNS. | ||
== Tools Needed == | == Tools Needed == | ||
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* Slotted lid for MPHC | * Slotted lid for MPHC | ||
* 1/6 size 4” deep pan | * 1/6 size 4” deep pan | ||
* | * Condiment spatula | ||
== Work Safe == | == Work Safe == | ||
[[File:Worksafe Fish Filet.png|alt=Worksafe Fish Filet|thumb|Worksafe Fish Filet]] | |||
* Tartar Sauce must maintain a temperature of 34°F - 41°F | * Tartar Sauce must maintain a temperature of 34°F - 41°F | ||
* Always wear Food-Mitt gloves when handling raw fish patties | * Always wear Food-Mitt gloves when handling raw fish patties | ||
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== Assembly == | == Assembly == | ||
[[File:Fish Sandwich Build.png|alt=Fish Sandwich Build|thumb|Fish Sandwich Build]] | |||
* '''Please Note: We will not be microwaving this sandwich''' | * '''Please Note: We will not be microwaving this sandwich''' | ||
* Always wear single-use gloves when preparing sandwiches | * Always wear single-use gloves when preparing sandwiches | ||
* When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain | * When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain | ||
* Pull down the foil wrap for a Fish Sandwich | * Pull down the foil wrap for a Fish Sandwich | ||
* Once toasted, remove the bun from the toaster | * Once toasted, remove the bun from the toaster | ||
* Use blue tongs to place one fish filet on the heel of the bun | * Use blue tongs to place one fish filet on the heel of the bun | ||
* | * Use a condiment spatula to apply a heaping amount (1 oz.) of tartar sauce to the crown of the bun using a down and across motion | ||
* Pickles: Use gloved fingers to place 4 pickles on the sandwich. Do not overlap. | * Pickles: Use gloved fingers to place 4 pickles on the sandwich. Do not overlap. | ||
* Using your gloved hand, portion ½ oz. of lettuce | * Using your gloved hand, portion ½ oz. of lettuce | ||
* The goal for making a perfect sandwich is to have a taste of each condiment in every bite | * The goal for making a perfect sandwich is to have a taste of each condiment in every bite | ||
* Place the dressed crown on top of the fish filet | * Place the dressed crown on top of the fish filet | ||
* Wrap the sandwich in the foil wrap with the word “Special” showing | * Wrap the sandwich in the foil wrap with the word “Special” showing | ||
* Mark the sandwich “F” with a black sharpie marker | * Mark the sandwich “F” with a black sharpie marker | ||
== Serving == | == Serving == | ||
=== ''Fish Dinner (After 4:00 p.m.)'' === | === ''Fish Dinner (After 4:00 p.m.)'' === | ||