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9 May 2025
| 17:30 | Sauced and Tossed Tenders diffhist +29 Kcooper talk contribs (→Serving Dine In) | ||||
5 May 2025
| N 15:19 | MPHC Layout - C4 2025 Test C diffhist +614 Kcooper talk contribs (Created page with "== Holding Cabinet Layout (Duke Warmer) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Part 2 Changeover === none|thumb === Frontline View Day Part 3 Lunch / Dinner === none|thumb == Holding Cabinet Layout (HS2 Unit) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Part 2 Changeo...") | ||||
| N 15:07 | MPHC Layout - C4 2025 Test A & B diffhist +614 Kcooper talk contribs (Created page with "== Holding Cabinet Layout (Duke Warmer) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Part 2 Changeover === none|thumb === Frontline View Day Part 3 Lunch / Dinner === none|thumb == Holding Cabinet Layout (HS2 Unit) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Part 2 Changeo...") | ||||
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N 14:58 | Sauced and Tossed Tenders 2 changes history +3,545 [Kcooper (2×)] | |||
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14:58 (cur | prev) 0 Kcooper talk contribs Tag: Visual edit | |||
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14:58 (cur | prev) +3,545 Kcooper talk contribs (Created page with "== Quick Reference == {| class="wikitable" !'''Product''' !'''Receiving''' !'''Storage''' !'''Cook Time''' !'''Quality Serving''' !'''Hold Time''' |- |Chicken Tenders |Cooler |Cooler |3 1/2 minutes |150°F – 160°F |30 minutes |} Q.A. Standard: All orders of sauced tenders should be prepared to order. Sauce should completely cover all the sauced tenders. No bare spots. == Tools Needed == * Warming pan * ½ size fry basket * Slotted lid for warming pan * Full size pan...") Tag: Visual edit | |||
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N 14:12 | Third Pound Burger Builds 2 changes history +2,648 [Kcooper (2×)] | |||
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14:12 (cur | prev) +120 Kcooper talk contribs Tag: Visual edit | |||
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14:12 (cur | prev) +2,528 Kcooper talk contribs (Created page with "== All-American Burger Assembly == * thumbAll-American burgers are prepared to order * Always wear single use gloves when preparing burgers * When a sandwich is ordered, place a bun heel and crown cut side up on the bun toaster chain * Pull down the foil wrap with the word “Special” facing away from you * Using red tongs, place one meat patty on the heel * Place one slice of American cheese on top of the meat patty * Place the heel,...") Tag: Visual edit | |||
| N 14:07 | Third Pound Hamburger Cooking diffhist +3,927 Kcooper talk contribs (Created page with "== Quick Reference == {| class="wikitable" !'''Product''' !'''Receiving''' !'''Storage''' !'''Cook Time''' !'''Duty Time''' !'''Internal Cook Temp''' !'''Quality Serving''' !'''Hold Time''' !'''Cook More Time''' |- |1/3 Pound Meat Patty |0°F ± 10°F |Freezer |7 minutes |3 1/2 minutes |155°F |150°F to 160°F |1 hour |53 minutes |} Q. A. standard: Frozen patties should not have a white coating. Misshapen patties and/or patties that do not easily release from one anothe...") | ||||
| N 13:59 | MPHC Layout - C4 2025 System diffhist +622 Kcooper talk contribs (Created page with "== HOLDING CABINET LAYOUT (Duke Warmer) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Part 2 Changeover === none|thumb === Frontline View Day Part 3 Lunch / Dinner === none|thumb == HOLDING CABINET LAYOUT (HS2 Unit) == === Frontline View Day Part 1 Breakfast === none|thumb === Frontline View Day Pa...") | ||||
| N 13:51 | Big BLT diffhist +1,961 Kcooper talk contribs (Created page with "= Quick Reference = {| class="wikitable" !'''Product''' !'''Receiving''' !'''Storage''' !'''Quality Serving''' !'''Once Opened/Prepped''' !'''Hold Time''' |- |Mayonnaise |Dry Storage |Cooler – Once Opened | |34°F – 41°F | |- |Lettuce |Cooler |Cooler |34°F – 41°F | | |- |Tomatoes |Cooler |Cooler |34°F – 41°F | |End of Day |- |Bacon |Freezer |Cooler | | |4 hours – room temp |- |Toast |Dry Storage |Dry Storage | | |Toasted to Order |} Q.A Standard: Texas Toa...") | ||||
| N 13:46 | BBQ Bacon Patty Melt diffhist +4,539 Kcooper talk contribs (Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Cook Time !Quality Serving !Hold Time |- |Meat Patty |0°F +/- 10°F |Freezer | |150°F to 160°F |30 minutes |- |Toast |Dry |Dry | |120°F |Toasted to order |- |BBQ Sauce |Cooler |Cooler | |34°F - 41°F |4 days including date prepped |- |Sauteed Diced Onions | | |2 1/2 minutes |150°F to 160°F |1 hour |- |Bacon |Freezer |Cooler |7 minutes | |4 hours - room temp |- |American Cheese |Cooler |Coo...") | ||||
| 13:35 | Ultimate BBQ Bacon Burger diffhist +28 Kcooper talk contribs (→Assembly) | ||||
| 13:32 | Ultimate Bacon Breakfast Sandwich diffhist +8 Kcooper talk contribs (→Work Safe) | ||||