Make-Up Table: Difference between revisions
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
|'''Quality Serving Temperatures | |- style="text-align:center; background-color:#BFDA6F" | ||
| colspan="2" |'''Quality Serving Temperatures''' | |||
|- | |- | ||
|Prepped produce | |'''Prepped produce''' | ||
|34°F - 41°F | |34°F - 41°F | ||
|- | |- | ||
|Meats | |'''Meats''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Eggs | |'''Eggs''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Grits/Gravy | |'''Grits/Gravy''' | ||
|150ºF to 160ºF | |150ºF to 160ºF | ||
|- | |- | ||
|Buns/Biscuits/Pancakes | |'''Buns/Biscuits/Pancakes''' | ||
|120ºF | |120ºF | ||
|- | |- | ||
|'''QA Standards | |- style="text-align:center; background-color:#BFDA6F" | ||
| colspan="2" |'''QA Standards''' | |||
|- | |- | ||
|Prepped produce | |'''Prepped produce''' | ||
|Cold, Crisp, Fresh | |Cold, Crisp, Fresh | ||
|- | |- | ||
|Meats/Eggs | |'''Meats/Eggs ''' | ||
|Hot, Fresh, Within QA | |Hot, Fresh, Within QA | ||
|- | |- | ||
|Grits/Gravy | |'''Grits/Gravy''' | ||
|Hot, Thick, Lump free | |Hot, Thick, Lump free | ||
|} | |} | ||
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== Tools Needed == | == Tools Needed == | ||
{| class="wikitable" | {| class="wikitable" | ||
|- style="text-align:center; background-color:#BFDA6F" | |||
|'''Breakfast''' | |||
|'''Lunch''' | |||
|- | |- | ||
|Full size 2” deep pan with wire grate | |Full size 2” deep pan with wire grate | ||