Fish Filet: Difference between revisions
no edit summary
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Quality Serving !Once Opened/Prepped !Hold Time |- |Fish Filet |Freezer |Freezer |4 1/2 minutes |150°F - 160°F | |MPHC - 60 minutes |- |Housemade Tartar Sauce | |Cooler | |34°F - 41°F |7 days | |} {| class="wikitable" |Cooking time: |4 ½ minutes |350°F Fryer |- |Minimum Internal Cooking temperature: | |155°F internal |} * Q. A. Standard: Free of ice crystals in the frozen state....") |
No edit summary |
||
| Line 26: | Line 26: | ||
|} | |} | ||
{| class="wikitable" | {| class="wikitable" | ||
|Cooking time: | |'''Cooking time:''' | ||
|4 ½ minutes | |4 ½ minutes | ||
|350°F Fryer | |350°F Fryer | ||
|- | |- | ||
|Minimum Internal Cooking temperature: | |'''Minimum Internal Cooking temperature:''' | ||
| | | | ||
|155°F internal | |155°F internal | ||
| Line 36: | Line 36: | ||
* 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 == | |||
* Filet basket | |||
* Blue tongs | |||
* MPHC pans | |||
* Slotted lid for MPHC | |||
* 1/6 size 4” deep pan | |||
* Teaspoon | |||
== Work Safe == | |||
* Tartar Sauce must maintain a temperature of 34°F - 41°F | |||
* Always wear Food-Mitt gloves when handling raw fish patties | |||
== Set Up == | |||
* Tartar Sauce is held in a 1/6 size 4-inch-deep pan 2/3 full on the makeup table. | |||
* Place the house-made tartar sauce in the LTO section of the make-up table. | |||
== Jack's House-made Tartar Sauce == | |||
=== Preparing and Holding === | |||
* Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container as needed | |||
* MARKING THE DISSOLVABLE LABEL: | |||
** EXAMPLE: Day prepared + 7 additional days = Discard Date | |||
** Prepared on 1st = Discard on the 7th (EOD) | |||
=== Cupping Tartar Sauce === | |||
* The discard date is 7 days, including the prepared date (Example: if Tartar Sauce were prepared on 1 -30, the discard date would be 2-5) | |||
** EXAMPLE: Day prepared + 6 additional days = Discard Date | |||
** Prepared on 30th + 31st, 1st, 2nd,3rd, 4th, 5th = Discard on the 5th (EOD) | |||
* Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces) | |||
* Cover each cup with a soufflé cup lid | |||
* Mark the soufflé lid with a “T”. Store in a white lug. | |||
* Place a dissolvable label on the outside of the white lug | |||
* Write the discard date and time on the dissolvable label | |||
* Place the white lug in the walk-in cooler set to maintain a temperature of 34°F – 41°F | |||
* ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE | |||
* ROTATE THE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST | |||
* IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY | |||
=== Preparing and Holding - Fish Filets === | |||
* Fish filets are cooked from a frozen state in the fryer at a temperature of 350°F | |||
* Using two Food-Mitt Gloves, take the number of fish filets cooked from the freezer. Place no more than 7 filets in a filet basket to prevent them from sticking together. | |||
* Remove the Food-Mitt gloves into a garbage can by shaking them off your hands. Ensure you do not touch the gloves. | |||
* Slowly lower the filet basket into the hot shortening | |||
* Press the timer button that is programmed for 4 ½ minutes | |||
* Do not drop another basket into the same vat within 30 seconds | |||
* When the timer goes off, press the button | |||
* Lift the filet basket from shortening and allow excess shortening to drain for 5 seconds | |||
* Use blue tongs to transfer the fish filets from the fryer basket to the MPHC pan | |||
* Bring the appropriate warming pan to the fryer to prevent shortening from dripping onto the floor when transferring filets from the fryer to the product-holding cabinet | |||
* Fish filets can be held for up to 60 minutes in the holding cabinet with a slotted lid | |||
* Always store the fryer baskets down in the shortening when not in use | |||
* Any fish filets remaining after the hold time has expired must be discarded into the waste container | |||
== Assembly == | |||
* '''Please Note: We will not be microwaving this sandwich''' | |||
* 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 | |||
* Pull down the foil wrap for a Fish Sandwich | |||
* Once toasted, remove the bun from the toaster | |||
* Use blue tongs to place one fish filet on the heel of the bun | |||
* Bring the crown down, use a teaspoon to apply a heaping amount (1 oz.) of tartar sauce to the crown of the bun. Use the back of the spoon to swirl to the edge of the bun. | |||
* Pickles: Use gloved fingers to place 4 pickles on the sandwich. Do not overlap. | |||
* 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 | |||
* Place the dressed crown on top of the fish filet | |||
* Wrap the sandwich in the foil wrap with the word “Special” showing | |||
* Mark the sandwich “F” with a black sharpie marker | |||
== Serving == | |||
=== ''Fish Snack'' === | |||
* Place a deli liner in a 3-pound food tray | |||
* Using blue tongs, place one cooked fish filet into one end of the food tray | |||
* Empty a regular-size order of fries (or an alternate side item placed in a squat bowl with a lid) in the food tray beside fish | |||
* Dine in – Place on a lined serving tray with one cup of tartar sauce | |||
* Dine out – Place into a 6 lb. bag with the logo facing up. Place a fork, 2 napkins & tartar sauce in the 6 lb. bag. | |||
=== '''''Fish Dinner''''' === | |||
* Using blue tongs, place '''two''' cooked fish filet in the large section of a 3-compartment plate or clamshell container | |||
* Portion the customer’s choices of side items in the two smaller compartments | |||
* Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the fish filet. Place on service tray with a fork and knife and 1 cup tartar sauce. | |||
* Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, tartar sauce and utensils (fork and knife) on top of deli liner, close the lid. | |||
=== ''Fish Dinner (After 4:00 p.m.)'' === | |||
* Using blue tongs, place '''one''' cooked fish filet in the large section of a 3-compartment plate or clamshell container | |||
* Portion the customer’s choices of side items in the two smaller compartments | |||
* Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the fish filet. Place on service tray with a fork and knife and 1 cup tartar sauce. | |||
* Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, tartar sauce and utensils (fork and knife) on top of deli liner, close the lid. | |||
== Close == | |||
* Serve all customers | |||
* Skim particles from shortening | |||
* Wipe down the top and sides of the fryer with a dry towel | |||
* Wipe down all work surfaces with a towel and sanitizing solution | |||
* Filter fryers | |||
* Wash, rinse, and sanitize the warming pan and slotted lid. Allow to air dry. | |||