French Toast Sticks: Difference between revisions
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* Q.A Standard: French Toast Sticks must be golden brown and flaky with no doughy spots | * Q.A Standard: French Toast Sticks must be golden brown and flaky with no doughy spots | ||
== Tools Needed == | |||
* ½ size pan with wire grate | |||
* Brown Tongs | |||
* Fryer Basket Press | |||
* Fryer Basket | |||
* QA Tags | |||
* Fryer Skimmer | |||
== Work Safe == | |||
== Preparing French Toast Sticks == | |||
* Always wear single-use gloves when preparing and packaging food | |||
* Held under biscuit warmer in FL display cabinet for 30 minutes | |||
* Remove French toast sticks from the freezer | |||
* Pour up to half of a bag into the fryer basket (approximately 35). | |||
* No more than 35 to a basket | |||
* Place a fryer basket press on top of French Toast Sticks and lower it into the oil. | |||
* Press the French Toast Stick timer for 2 minutes | |||
* Shake the basket after 30 seconds | |||
* Once finished, pull the basket up and let drain for 5 seconds | |||
* Pour French Toast Sticks into the ½ size pan with a wire grate. | |||
* Use a QA tag to signify discard time | |||
* Small order: use brown tongs to place 4 sticks into a regular fry container | |||
* Large order: use brown tongs to place 6 sticks in a large fry container | |||
== Serving == | |||
* For dine-in, place the container on a lined tray with one pancake syrup | |||
* For dine-out, place the container into a 6# bag with one pancake syrup and two napkins. | |||