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Stadium Brats: Difference between revisions
→Health and Safety
(Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Thaw Temp !Thaw Time !Cook Time !Duty Time !Internal Cooking Temp !Quality Serving !Hold Time |- |Brats |Freezer |Freezer |34°F - 41°F |48 hours |14 minutes |7 minutes |155°F |150°F - 160°F |Frozen - 6 months Thawed - 10 days Cooked - 2 hours |- |Mustard |Dry storage |Dry storage | | | | | | | |- |Sautéed Diced Onions |Dry storage |Whole onions - dry storage 6" off the floor Prepped onions...") |
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* Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice | * Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice | ||
* Mesh safety glove should be washed, rinsed, and sanitized after each use | * Mesh safety glove should be washed, rinsed, and sanitized after each use | ||
ROTATING AND THAWING BRATS | |||
Brats are delivered and stored at 0°F +/- 10°F. Thaw brats 48 hours prior to cooking. Once thawed, Brats can be held for up to 10 days maintaining temperature of 34° - 41°. | |||
When brats are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information: | |||
Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer | |||
Ready by Date/Time: Exactly 48 hours from the pulled by date & time | |||
Use By date/Time: 10 days from the pulled by date & time | |||
See example below | |||
· Ensure you are wearing single use gloves under the mesh safety glove | |||
· Put the mesh safety glove on your hand | |||
· Place a single use glove over the mesh safety glove | |||
· Hold package of brats with your gloved hand. Use knife to open. | |||
· Once a pack of brats is opened, transfer brats to a 1/3 size pan with lid. Mark label with hold time. Place on lid. | |||
· ROTATING AND THAWING HOAGIE BUNS | |||
· Keep a bun tray from flowers for thawing | |||
· When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark a dissolvable label with the following information: | |||
· Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer | |||
· Ready by Date/Time: Exactly 24 hours from the pulled by date & time | |||
· Use By date/Time: 7 days from the pulled by date & time | |||
· Place dissolvable label on pack of hot dog | |||
· See example below | |||
· '''PREPARING AND HOLDING SAUTEED DICED ONIONS''' | |||
· Ensure the grill is scraped | |||
· Portion 1 oz liquid margarine onto a clean section of the grill | |||
· Pour onions onto liquid margarine | |||
· Using the red perforated spatula, spread the onions onto the grill | |||
· Apply a light amount of salt/pepper blend evenly across onions | |||
· Cover with domed lid | |||
· Set 7-minute timer (sausage) | |||
· When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn onions | |||
· Cover with domed lid. | |||
· When the final timer sounds, turn again using the red perforated spatula | |||
· Prepared sautéed onions, will hold for 1 hour in the MPHC with a solid lid | |||
· '''Never add new sautéed onions to old, sautéed onions''' | |||
· Bring the appropriate warming pan to the grill to prevent sautéed onions from being dropped on the floor | |||
· Portion the sautéed onions into the warming pan | |||
· Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid. | |||
· Press the timer button that corresponds with the pan (p For top pan q For bottom pan) | |||
· When the holding time has expired, empty the contents of the pan into the waste container and remove the warming pan. | |||
· '''PREPARING AND HOLDING BRATS''' | |||
· Use Food Mitt Gloves | |||
· Place brats on a clean section of the meat grill. | |||
· Cover brats with full-size domed lid | |||
· Set the 14-minute timer | |||
· When 7-minute duty (turn) timer sounds, use red perforated spatula to roll the brats 180 degrees. '''''"Grill stripe"''''' should be facing up. | |||
· Cover with domed lid. | |||
· When the final timer sounds, use red perforated spatula to move brats to warming pan | |||
· Up to 10 cooked brats can be held in one warming pan. | |||
· Set 2 hour hold time | |||
· STADIUM BRAT ASSEMBLY | |||
· Always wear single use gloves when preparing sandwiches | |||
· Mustard will be held in squeeze bottle on makeup table at room temp | |||
· Prepared to order | |||
· Place bun(s) in toaster | |||
· Place toasted bun in plain plate (dine-in) or plain hinged container (dine-out) | |||
· Using red tongs, place 1 brat into the bun | |||
· Using 1 oz. spoodle, portion 1 oz. sauteed diced onions evenly over brat | |||
· Use squeeze to apply ¼ oz. mustard over onions (zigzag pattern) | |||
· SERVING | |||
Dine-in: Place plate on a lined serving tray | |||
'''Dine-out:''' Place the plain hinged container flat in a t-shirt bag. Serve with 2 napkins. | |||