Test Group A - Loaded! Fried Chicken Bowl

Quick Reference

Product	Receiving	Storage	Quality Serving	Hold Time	Portioning Size
Corn	Freezer	Freezer	150°F - 160°F	Portioned - 2 Days Individual hot held - 30 minutes MPHC - 4 hours	4 ounces
Margarine	Cooler	Cooler
Salt/Pepper Blend	Dry Storage	Dry Storage			Level teaspoon

Cooking Times by Microwave

Amana & Panasonic

1 side portion                                      35 Seconds                                                       

Oncue

1 side portion                                      30 Seconds                                                       

Q.A. Standard: Ensure Corn, margarine and salt/pepper are blended well.

Tools Needed

• 4 oz. perforated spoodle
• Long handled teaspoon
• 1- 1/3 size pan 6” deep
• 13 1/2” rubber spatula
• Dissolvable labels
• 2 - ½ size pans
• White Lug
• Serrated knife
• 1- ounce spoodle
• Mesh safety glove
• Measuring cup
• Sharpie

Work Safe

• Wash hands before starting work and after handling anything not food related
• Gloves - If leaving workstation or changing tasks, wash hands and change gloves
• Item: Corn Cook temp 165 degrees F/17 seconds
• Hold Temp: 135 degrees F (Minimum all cooked foods
• Wash, rinse, sanitize all utensils and surfaces every 4 hours
• Store Corn 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 CORN SIDE PORTIONS (Individual)

• Use same paper bowl that is used for macaroni- do not use Styrofoam cup
• Pre-portioned corn holds for 2 days (including date prepped)
• Prior to portioning, mark the day of expiration for the individual servings of corn on the bottom of container with a sharpie marker
  • EXAMPLE:  Day prepared + 1 additional day = Discard Date
  • Prepared on 30^th + 31^st = Discard on the 31^st (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 corn into a 1/3 size 6” deep pan
• Measure and portion 4 ounces liquid margarine into pan
• Measure and add 3 level teaspoons of salt/pepper blend into pan
• Use rubber spatula to stir the ingredients (Thoroughly!)
• Use a perforated 4 oz. spoodle to portion out sides of corn and portion into the bowl. (1 scoop per side portion)
• Cover with a lid
• Hold in white lug in the walk-in cooler at a temperature of 34°F – 41°F
• Dissolvable label on the outside of the white lug with 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

Individual Serving

• Only microwave 1 cup of corn at a time- DO NOT MICROWAVE MORE THAN 1 CUP AT TIME
• Place cup into the microwave
• Vent (open) the lid on one side of the container
• Close the microwave door
• Press the appropriate timer button
• Remove from the microwave. BE CAREFUL. HOT!
• Close the lid by pressing down the side that was vented
• Place into a 6 lb. bag. Serve with 1 fork and 1 napkin

Hot Holding (Individual Servings)

• Place 2 – ½ size pans in the large section of the holding bin
• Up to 5 containers of corn can be held in one ½ size pan 1 layer high.
• DO NOT stack the containers on top of each other.
• Cook individual portions using procedures above
• Ensure lid is fully closed and place into a ½ size pan in the holding bin set to maintain a temperature of 150°F – 160°F
• Use a sharpie, write the 30-minute hold time on a dissolvable label
• Place the dissolvable label onto the corner of the ½-size pan
• Do not place containers of corn with a different hold time in the same pan.
• Place another ½ size pan directly behind the first pan to place the containers of corn with the newest hold time in
• Any corn remaining after the hold time has expired must be discarded into the waste container
• Never serve expired product
• Discard any pre-portioned sides that expire at EOD

SERVING DINNERS

If corn is ordered as a side item on a dinner it will be served in the bowl. DO NOT transfer corn from a bowl to a plate.

• Dine-in – Place the bowl of corn on the tray next to the dinner plate
• Dine out – Place the bowl of corn in a 6-pound bag with a fork and napkin.

Large Servings

• If a customer orders a large serving of corn (Pint), You will heat 3 individual servings using the above procedures
• DO NOT transfer the individual portions into a pint container
• Present the customer with 3 individual servings

Yield Specifications for Corn

Portions	AMOUNT	AVERAGE
Individual Servings	4 ounces	15 servings per bag

Hot Holding Corn (MPHC)

MASHED POTATO BOWLS

• Corn can be held in the MPHC for serving on the mashed potato bowl
• Heat corn in microwave using individual heating procedures
• Pour the heated corn into a clean MPHC pan
• Place pan in holding cabinet
• Set 4-hour hold time
• Use 1 oz. spoodle to portion corn in mashed potato bowl

Crumbled Bacon

• We will hold crumbled bacon in a 1/6 size 4” deep pan at room temp on the makeup table
• Crumbled bacon held at room temp will hold to end of day
• Use 1 oz. spoodle to portion crumbled bacon in mashed potato bowl

PREPARING MASHED POTATO BOWLS

• 

  Prepared to order
• Place 2 level scoops (8 ounces) of mashed potatoes into bowl
• Using bottom of disher, make a depression into top of mashed potatoes
• Using the 1oz. ladle pour 1 ounce of plain white gravy into the depression
• Use 1 oz. spoodle to portion a level scoop of corn evenly over potatoes
• Using the yellow cutting board and a biscuit splitter designated for chicken, cut three breaded chicken tenders from the display cabinet into ½ “squares
• Place into bowl
• Use 1 oz. spoodle to portion a level scoop of crumbled bacon evenly over tenders