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Big Breakfast Sandwich (view source)

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== Quick Reference ==
== Quick Reference ==


* Holding Time: Prepared to Order
== Ingredients ==
{| class="wikitable"
{| class="wikitable"
!Big Breakfast Sandwich with Bacon
|+
!Big Breakfast Sandwich with Sausage
|-
!Big Breakfast Sandwich with Smoked Sausage
! Product
! Receiving
! Storage
! Storage Hold Time
! Cook Time
! Quality Serving
! Grill Temp
! Minimum Internal Cooking Temp
! Hold Time
|-
| Sausage  
| Freezer 0°F +/- 10°F
| Freezer 0°F +/- 10°F
|
| 7 minutes<br>3 1/2 minutes duty
| 150°F - 160°F
| AccuTemp: 325°F<br>All Other Grills: 350°F
| 155°F
| MPHC: 60 minutes<br>Biscuit: 20 minutes
|-
| Bacon
| Freezer 0°F +/- 10°F
| Cooler: 34°F - 41°F
|
| 7 minutes<br>3 1/2 minutes duty
|
|
| 145°F
| 4 Hours
|-
|-
|¾ ounce mayonnaise
| Smoked Sausage
|¾ ounce mayonnaise
| Freezer 0°F +/- 10°F
|¾ ounce mayonnaise
| Cooler: 34°F - 41°F
| Unopened: 90 Days (Freezer)<br>Cooler - Unopened: 2 Weeks<br>Opened: 7 Days
| 7 minutes<br>3 1/2 minutes duty
| 150°F - 160°F
|
| 155°F
| MPHC: 60 minutes<br>Biscuit: 20 minutes
|-
|-
|1 folded egg
| Liquid Eggs
|1 folded egg
| Cooler
|1 folded egg
| Cooler
|
|
| 150°F - 160°F
|
| 155°F
| MPHC: 30 minutes
|-
|-
|1 slice American cheese
| American Cheese
|1 slice American cheese
| Cooler
|1 slice American cheese
| Cooler
|
|
|
|
| 34°F - 41°F
|  
|-
|-
|4 whole slices bacon
| Mayonnaise
|2 pieces sausage
| Dry Storage
|2 links smoked sausage
| Cooler – Once Opened
|
|
|
|
| 34°F - 41°F
|  
|-
|-
|2 slices Texas toast
| Texas Toast
|2 slices Texas toast
| Dry Storage
|2 slices Texas toast
| Dry Storage
|
|
|
|
|  
|  
|}
|}
* Holding time: Prepared to order
== Ingredients ==
=== Big Breakfast Sandwich ''with bacon'' ===
* ¾ ounce mayonnaise
* 1 folded egg
* 1 slice American cheese
* 4 whole slices bacon
* 2 slices Texas toast
=== Big Breakfast Sandwich ''with sausage'' ===
* ¾ ounce mayonnaise
* 1 folded egg
* 1 slice American cheese             
* 2 pieces sausage                            
* 2 slices Texas toast
=== Big Breakfast Sandwich ''with smoked sausage''         ===
* ¾ ounce mayonnaise
* 1 folded egg
* 1 slice American cheese                           
* 2 links smoked sausage
* 2 slices Texas toast
* '''Q.A Standard:''' Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled.


== Tools Needed ==
== Tools Needed ==
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* Sharpie
* Sharpie


== Work Safe ==
== Worksafe ==
[[File:Worksafe BBS.png]]


* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
* Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
* To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the toast
* To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the toast
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated


== Receiving and Storing ==
== Preparing Big Breakfast Sandwich with Bacon, Sausage or Smoked Sausage ==


* Sausage is received and stored in the freezer at 0°F - +/- 10°F
* Big breakfast sandwiches are prepared to order
* Bacon is received and stored in the cooler at 34°F - 41°F
* Smoked Sausage is received and stores in the freezer at 0°F - +/- 10°F
** Thaw smoked sausage in the walk-in cooler at 34° - 41°F for '''at least 24 hours before cooking'''
* Liquid Eggs are received and stored in the cooler at 34°F - 41°F
* American Cheese is received and stored in the cooler at 34°F - 41°F
* Mayonnaise is delivered and stored at room temperature (50°F – 70°)
** Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F
* Texas Toast is received and stored at room temperature (50°F – 70°F)
 
== Preparing Big Breakfast Sandwich with Bacon, Sausage, or Smoked Sausage ==
[[File:BigBreakfastSandsMeatCheese.png|alt=Big Breakfast Sandwiches Meat and Cheese Layout|thumb|400x400px|Big Breakfast Sandwiches Meat and Cheese Layout]]
* Big breakfast sandwiches are prepared to ordered
* Always wear single use gloves when preparing sandwiches
* Always wear single use gloves when preparing sandwiches
* When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain
* When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain
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* Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast
* Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast
* If a customer orders the sandwich with bacon, place four whole slices of bacon in a crisscross pattern onto the non-toasted side of the toast
* If a customer orders the sandwich with bacon, place four whole slices of bacon in a crisscross pattern onto the non-toasted side of the toast
* If a customer orders the sandwich with sausage, Place 2 sausage patties diagonally onto the non-toasted side of the toast
* If a customer orders the sandwich with sausage, Place 2 pieces of sausage patties diagonally onto the non-toasted side of the toast
 
* If a customer orders the sandwich with smoked sausage, Place 2 links of smoked sausage onto the non-toasted side of the toast
* If a customer orders the sandwich with smoked sausage, Place 2 links of smoked sausage onto the non-toasted side of the toast
* Place one slice of American cheese on top of the bacon, sausage or smoked sausage
 
[[File:Sandwich1.png]]
 
Place one slice of American cheese on top of the bacon, sausage or smoked sausage[[File:Sandiwch2.png]]
* Using yellow tongs, place 1 folded egg on top of the American cheese
* Using yellow tongs, place 1 folded egg on top of the American cheese
*  Remove the 2nd slice of Texas toast from bun toaster & apply mayonnaise to the non-toasted side  
[[File:Sandiwch3.png]]
* Apply condiments to all sandwiches in the following manner:  
* Remove the 2nd slice of Texas toast from bun toaster & apply mayonnaise to the non-toasted side
* Apply condiments to all sandwiches in the following manner:
* Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion
* Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion
[[File:Mayo on toast.png]]
* If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence
* If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence
* Place the slice of toast with mayonnaise on top of the folded egg
* Place the slice of toast with mayonnaise on top of the folded egg
[[File:Sanwich4.png]]
* Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures (See “Sandwich Wrapping” located in the Sandwich section of the OPS manual)
* Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures (See “Sandwich Wrapping” located in the Sandwich section of the OPS manual)
* Using a sharpie, mark the foil wrap “B” for Bacon, “S” for Sausage or “SM” for Smoked Sausage
* Using a sharpie, mark the foil wrap “B” for Bacon, “S” for Sausage or “SM” for Smoked Sausage
[[File:Wrapped sandwiches.png]]


== Serving ==
== Serving ==


* For ''dine-in'' place the sandwich on the serving tray
* For dine-in place the sandwich on the serving tray
* For ''dine-out'' place the sandwich into a 6 LB bag. Serve with one napkin.
* For dine-out place the sandwich into a 6 LB bag. Serve with one napkin.
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