Test Group B - Loaded Macaroni

QUICK REFERENCE

Product	Receiving	Storage	Quality Serving	Hold Time	Portioning Size
Macaroni	Cooler	Cooler	150°F - 160°F	Portioned - 4 days Hot held - 2 hours	5 ounces
Chicken Tenders	Cooler	Cooler	150°F - 160°F	30 minutes	4-5 pieces, 1/2 " cut
Bacon			50°F - 70°F	2 days	level teaspoon
Shredded Cheese	Cooler	Cooler

COOKING TIMES BY MICROWAVE

Amana & Panasonic

1 side portion                                      30 Seconds                                                       

Oncue

1 side portion                                      28 Seconds                                                       

Q.A. Standard: Ensure Cheddar Cheese is portioned evenly across Macaroni & Cheese. Cheese should be melted when heated properly.

Tools Needed

• #8 Disher
• 1-1/3 size pan 6" deep
• Dissolvable labels
• White lug
• Long handle teaspoon
• Sharpie
• Serrated knife
• 13 1/2" rubber spatula
• Mesh safety glove

Work Safe

• Store Macaroni and Cheese and Cheddar Cheese away from meat and egg products in the cooler
• Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slicer
• Mesh safety glove should be washed, rinsed, and sanitized after each use

PREPARING MACARONI AND CHEESE SIDE PORTIONS (Individual)

• Pre-portioned macaroni holds for 4 days (including date prepped)
• Prior to portioning, mark the day of expiration for the individual servings of macaroni & cheese on the bottom of container with a sharpie marker
• EXAMPLE:  Day prepared + 3 additional days = Discard Date

• Prepared on 30^th  +  31^st, 1^st, 2nd = Discard on the 2^nd (EOD)
• Ensure you are wearing single-use gloves under the mesh safety glove
• Put on the mesh safety glove for all steps requiring the use of a knife or slicer
• Place a single-use glove over the mesh safety glove
• Using a knife, cut the bag open completely across the top
• Pour one bag of macaroni & cheese into a 1/3 size 6” deep pan. Scrape any remaining macaroni & cheese from the bag.
• Use a #8 disher to portion out sides of macaroni & cheese and scoop the macaroni & cheese mixture into the bowl. (1 scoop per side portion)
• Use 1 oz spoodle to apply ½ ounce of shredded cheese evenly over the macaroni and cheese (1/2 scoop)
• Cover with a lid
• Pre-portioned sides of macaroni & cheese will be held in a white lug in the reach-in or walk-in cooler set to maintain a temperature of 34°F – 41°F
• Place a dissolvable label on the outside of the white lug. Transfer product name, prep date & discard date
• ENSURE ALL INDIVIDUAL CUPS IN A WHITE LUG HAVE THE SAME EXPIRATION DATE
• ROTATE WHITE LUGS TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
• NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN THE SAME WHITE LUG

SERVING PREMIUM MACARONI

• Hold crumbled bacon in 1/6 size 4” deep pan on the makeup table at room temp

• 

  Only microwave 1 cup of macaroni at a time- DO NOT MICROWAVE MORE THAN 1 CUP AT TIME
• Place macaroni cup into microwave
• Vent (open) the lid on one side of the container
• Close the microwave door. Press timer button.
• While the macaroni and cheese is heating, use yellow tongs to remove 1 tender from the MPHC
• Using the yellow cutting board and a biscuit cutter, cut the tender in half and immediately place the remaining half back into the MPHC so it doesn’t lose temp. (if 2 orders, use both halves)
• Cut the half tender into ½ “squares (should yield 4-5 pieces)
• Remove the macaroni from the microwave and place the cut chicken on top
• Using a long-handled teaspoon, portion a level scoop of chopped bacon on top of chicken
• Place lid back on and serve
• Place into a 6 lb. bag. Serve with 1 fork and 1 napkin