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Grilled Chicken: Difference between revisions
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(Created page with "== Quick Reference == == Receiving and Storing == * Raw chicken fillet breast is received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires. * Raw chicken fillet breast must be time and temperature controlled...") |
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | |||
!Product | |||
!Receiving | |||
!Storing | |||
!Quality | |||
Serving Temp | |||
!Once | |||
Opened/Prepped | |||
!Hold Time | |||
|- | |||
|Mayonnaise (Deluxe) | |||
|Dry Storage | |||
|Cooler - Once Opened | |||
|34°F - 41°F | |||
|34°F - 41°F | |||
| | |||
|- | |||
|Pickles | |||
|Dry Storage | |||
|Cooler - Once Opened | |||
|34°F - 41°F | |||
|34°F - 41°F | |||
| | |||
|- | |||
|Lettuce (Deluxe) | |||
|Cooler | |||
|Cooler | |||
|34°F - 41°F | |||
|34°F - 41°F | |||
| | |||
|- | |||
|Tomatoes (Deluxe) | |||
|Cooler | |||
|Cooler | |||
|34°F - 41°F | |||
|34°F - 41°F | |||
|End of Day | |||
|- | |||
|Chicken Filets | |||
|Cooler | |||
|Cooler | |||
|150°F - 160°F | |||
|CVP Opened - 48-72 hours | |||
|30 minutes | |||
|- | |||
|Bun | |||
|Dry Storage | |||
|Dry Storage | |||
| | |||
| | |||
|Toasted to Order | |||
|} | |||
{| class="wikitable" | |||
|+ | |||
!Product | |||
!Cook Time | |||
!Cook Temp | |||
!Cook More | |||
!Minimum Internal | |||
Cook Temp | |||
!Quality Serving | |||
Temp | |||
|- | |||
|Chicken Filet | |||
|7 ½ minutes | |||
|335°F | |||
|22 ½ minutes | |||
|165°F internal | |||
|150°F to 160°F | |||
|} | |||
☆ Q.A. Standard: Raw chicken fillet breast should feel wet to the touch without feeling slick or slimy and free of yellow skin. Chicken fillet breast should not have a bad smell. Cooked chicken fillet breast should be golden brown with a crispy breading completely coating each piece. It should not appear greasy. | |||
== Receiving and Storing == | == Receiving and Storing == | ||