Pork Chop: Difference between revisions
no edit summary
(Created page with "== Quick Reference ==") |
No edit summary |
||
| Line 1: | Line 1: | ||
== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | |||
!Storage | |||
!Cook Time | |||
!Cook More Time | |||
!Hold Time | |||
!Fryer Temp | |||
!Minimum Internal Cooking Temp | |||
!Quality Serving Temp | |||
|- | |||
|0°F +/- 10°F | |||
|4 minutes | |||
|26 minutes | |||
|30 minutes | |||
|350°F | |||
|155°F | |||
|150°F - 160°F | |||
|} | |||
QA Standard: Free of ice crystals in a frozen state. Breading should be a deep golden brown with no doughy spots when cooked. | |||
== Tools Needed == | |||
* Fillet basket | |||
* Red tongs | |||
* Biscuit splitter | |||
* MPHC pan | |||
* Slotted lid for MPHC | |||
* Sharpie | |||
== Work Safe == | |||
* Always wear Food-Mitt gloves when handling raw pork chop patties | |||
== Preparing == | |||
* Using two Food-Mitt Gloves, take the number of pork chops to be cooked from the freezer. Place no more than 7 pork chops in a fillet basket to prevent them from sticking together. | |||
* Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves. | |||
* Gently lower the basket into the 350°F fryer | |||
* Press the 4-minute timer | |||
* When the timer sounds, raise the fillet basket out of the shortening and allow the pork chops to drain for 5 seconds | |||
== Holding == | |||
* Pork chops may be held in the MPHC for 30 minutes | |||
* Bring the appropriate warming pan to the fryer and shingle the pork chops along the bottom of the pan | |||
* Always store the fryer baskets on the fryer bracket when not in use | |||
* Transfer the pan to the product holding cabinet | |||
* Use a '''''slotted''''' lid for pork chops | |||
* Ensure that the pan passes under the “bump” on the lid to lock the heat in | |||
* Press the timer button that corresponds with the pan | |||
* Any pork chops remaining after the holding time has expired must be discarded into the waste container | |||
== Serving == | |||
=== Pork Chop Biscuit === | |||
* Always handle cooked pork chops with red tongs | |||
* Pull the biscuit wrap that has the word “Special” in the center | |||
* Split biscuit in half using a biscuit splitter | |||
* Using red tongs, place one pork chop on the heel of the split biscuit | |||
* Place the crown of the biscuit on top of the pork chop | |||
* Wrap the biscuit using the corner-to-corner sandwich wrapping procedures | |||
* Mark “PC” on the wrap using a sharpie marker | |||
=== Side Order === | |||
* Dine In – Place 1 pork chop on a lined 3 lb. food tray | |||
* Dine Out– Place 1 pork chop on a lined 3 lb. food tray and place in a 6 lb. bag with the logo facing up. Serve with a knife and a fork | |||
=== Side Meat Choice on Deluxe Breakfast === | |||
* Dine In – Place 1 pork chop to the side of the scrambled eggs in the large section of the 3- compartment plate. Place on the serving tray with a knife and a fork. | |||
* Dine Out – Place 1 pork chop to the side of the scrambled eggs in the large section of the 3-compartment t container. Cover with a deli liner. Place napkins, a fork, and a knife on top of the deli liner. | |||
* Place the 3-compartment container in a plastic carryout bag | |||