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Chicken and Dumplings Soup: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Cook Time !Minimum Internal Temp !Quality Serving !Hold Time |- |Chicken and Dumplings |Freezer |Cooler to thaw 48 hours |10 mins |165°F |150°F - 160°F |2 days - including the date prepared |} '''''QA Standard: Chicken Dumplings should have a good consistency so that it is not too thick or too runny.''''' == Tools Needed == * 1/3 size 6” deep pan * 1/3 size solid lid * 1/3 size slotted lid...") |
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* Use heat resistant elbow length gloves when transferring stockpot from burner to steam well. Keep the lid on the pot to prevent getting scalded. | * Use heat resistant elbow length gloves when transferring stockpot from burner to steam well. Keep the lid on the pot to prevent getting scalded. | ||
* Cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours | * Cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours | ||
== Receiving and Storage == | |||
[[File:CDLabel.png|thumb|Example label]] | |||
* Chicken Dumplings are delivered and stored at 0°F +/- 10°F. Thaw 48 hours prior to cooking. | |||
* Dumplings can be held for up to 5 days (including thaw time) maintaining temperature of 34° - 41°. | |||
* When dumplings 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: 5 days from the pulled by date & time | |||
* See example | |||
== Prepping and Cooking == | |||
* '''Chicken dumplings are done when it reaches 165°F and maintains for 17 seconds. Timer is used as a guide so that we don’t scorch the product.''' | |||
* '''Cook times will vary from store to store''' | |||
* Turn burner to medium high (4) | |||
* Empty thawed soup into stockpot | |||
* Add hot water from hot water maker | |||
** 1 portion dumpling soup (1 side of container) - Portion 1-quart hot water | |||
** 2 portions dumpling soup - Portion 2 quarts hot water | |||
* Use whisk, stir thoroughly | |||
* Cover with a lid. '''Place stockpot on 2-eye burner.''' | |||
* Set timer for 10 minutes | |||
* When the duty timer sounds after 5 minutes, stir thoroughly. (Stir from bottom up loosening any dumplings that may stick to bottom of stockpot) | |||
* '''Temp the dumpling soup- If it has not reached temp (165°F for 17 seconds), cover with lid, and continue cooking the additional 5 minutes of the timer''' | |||
* Once it has reached proper temperature, remove from burner IMMEDIATELY | |||
* Ensure you are wearing heat resistant gloves- Remove stockpot from burner. | |||
* Pour away from you slowly into a 1/3 size 6” deep pan to prevent it from splashing on you | |||
* Place the pan in the steam well | |||
* Place a 6-ounce ladle in dumplings | |||
* Cover with slotted lid | |||
* Mark the product name and the expiration date for dumplings (add 1 day to the date prepared) on the dissolvable label. Place on lid. | |||
* Serve at a temperature of 150°F to 160°F | |||
* Stir every time the 15-minute store timer sounds | |||
* Dumplings remaining at closing that is still within the holding time and QA should be transferred to a clean 1/3 size 6” deep pan with solid lid with the expiration date marked on the lid | |||
* '''Place in cooler- cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours''' | |||
* Discard any dumplings remaining at closing time on the expiration date | |||
== Reheating == | |||
* Remove unused dumplings from prior day’s business from cooler | |||
* Pour into a clean stockpot and place on the two-eye burner. Cover with lid. | |||
* Set 4-minute timer. When timer sounds temp the dumplings. | |||
* When reheating, it must reach a minimum temperature of 165°F and maintain it for 17 seconds | |||
* Reheating times will vary based on batch sizes | |||
* Once proper temp, pour dumplings away from you slowly into a 1/3 size 6” deep pan to prevent dumplings from splashing on you | |||
* Transfer hold time from pan in cooler to slotted lid | |||
== Serving == | |||
* Dumplings are served in a squat bowl | |||
* Use 6-ounce ladle to portion dumplings into squat bowl | |||
* Place lid on squat bowl. Secure lid tightly by running thumbs around all edges. | |||
* Dine in- Place on tray with spoon | |||
* Dine out- Place in 6 Lb. bag- Serve with a spoon and 2 napkins | |||