Make-Up Table: Difference between revisions

From Jack's Wiki
VisualWikitext
No edit summary
Tags: Reverted Visual edit
No edit summary
 
(42 intermediate revisions by the same user not shown)
Line 1: Line 1:
== 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
|}
|}
Line 34: Line 35:
== Tools Needed ==
== Tools Needed ==
{| class="wikitable"
{| class="wikitable"
!Breakfast
|- style="text-align:center; background-color:#BFDA6F"
!Lunch
 
|'''Breakfast'''
|'''Lunch'''
|-
|-
|Full size 2” deep pan with wire grate
|Full size 2” deep pan with wire grate
Line 97: Line 100:


{| class="wikitable"
{| class="wikitable"
!INGREDIENT
|- style="text-align:center; background-color:#BFDA6F" 
!FILL LEVEL
 
!TOOL FOR PORTIONING
|'''INGREDIENT'''
|'''FILL LEVEL'''
|'''TOOL FOR PORTIONING'''
|-
|-
|'''Condiment Pans'''
| colspan="3" |'''Condiment Pans'''
|
|
|-
|-
|Mayonnaise  
| colspan="3" style="color:#D52027; |'''Mayonnaise
|
|
|-
|-
|1/6 size 4” deep pan  
|1/6 size 4” deep pan  
Line 113: Line 114:
|7 ¾” spatula
|7 ¾” spatula
|-
|-
|Ketchup
| colspan="3" style="color:#D52027; |'''Ketchup'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 121: Line 120:
|Long-handled teaspoon
|Long-handled teaspoon
|-
|-
|Secret Sauce
| colspan="3" style="color:#D52027; |'''Secret Sauce'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 129: Line 126:
|Long-handled teaspoon
|Long-handled teaspoon
|-
|-
|Mustard
| colspan="3" style="color:#D52027; |'''Mustard'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 137: Line 132:
|7 ¾” spatula
|7 ¾” spatula
|-
|-
|'''Squeeze Bottles'''
| colspan="3" |'''Squeeze Bottles'''
|
|
|-
|-
|Liquid Margarine
|style="color:#D52027; |'''Liquid Margarine'''
|
|
|24 oz squeeze bottle full
|24 oz squeeze bottle full
|-
|-
|'''Produce Pans'''
| colspan="3" |'''Produce Pans'''
|
|
|-
|-
|Shredded Lettuce
| colspan="3" style="color:#D52027; |'''Shredded Lettuce'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 157: Line 146:
|Gloved fingers
|Gloved fingers
|-
|-
|Pickles
| colspan="3" style="color:#D52027; |'''Pickles'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 165: Line 152:
|Gloved fingers
|Gloved fingers
|-
|-
|Ringed Onions
| colspan="3" style="color:#D52027; |'''Ringed Onions'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 173: Line 158:
|Gloved fingers
|Gloved fingers
|-
|-
|Diced Onions
| colspan="3" style="color:#D52027; |'''Diced Onions'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 181: Line 164:
|Gloved fingers
|Gloved fingers
|-
|-
|Cheese Slices
| colspan="3" style="color:#D52027; |'''Cheese Slices'''
|
|
|-
|-
|1/6 size 4” deep pan
|1/6 size 4” deep pan
Line 189: Line 170:
|Gloved fingers
|Gloved fingers
|-
|-
|Sliced Tomatoes
| colspan="3" style="color:#D52027; |'''Sliced Tomatoes'''
|
|
|-
|-
|1/6 size 4” deep pan              
|1/6 size 4” deep pan              
Line 201: Line 180:
6 x 5 Lunch Layout
6 x 5 Lunch Layout


== PRODUCT HOLDING CABINET SET UP (Duke Warmer) ==
== Product Holding Cabinet Setup (Duke Warmer) ==


* Turn on the product holding cabinet
* Turn on the product holding cabinet
Line 220: Line 199:
* During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
* During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires


== PRODUCT HOLDING CABINET SET UP (HS2 Unit) ==
=== Holding Cabinet Layout (Duke Warmer) ===
 
==== Frontline View  Day Part 1 Breakfast ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F"
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Sausage
|Sausage
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Breakfast Steak
|Breakfast Steak
|Scrambled Eggs
|Scrambled Eggs
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F"
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
|Sausage
|Ham
|Folded Eggs
|Folded Eggs
|SEC Breakfast Wraps
|BEC Breakfast Wraps
|Smoked Sausage
|Smoked Sausage
 
|- style="text-align:center; background-color:#Fee7a1"
 
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''6 hours'''
|'''6 hours'''
|'''60 minutes'''
|'''60 minutes'''
|}
 
==== Drive-Thru View  Day Part 1 Breakfast ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Scrambled Eggs
|Scrambled Eggs
|Breakfast Steak
|Breakfast Steak
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Sausage
|Sausage
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|-
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Smoked Sausage
|Smoked Sausage
|BEC Breakfast Wraps
|SEC Breakfast Wraps
|Folded Eggs
|Folded Eggs
|Ham
|Sausage
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''6 hours'''
|'''6 hours'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|}
 
==== Frontline View  Day Part 2 Changeover ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Sausage
|Sausage
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Breakfast Steak
|Breakfast Steak
|Scrambled Eggs
|Scrambled Eggs
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F"
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
|Meat Patties
|Meat Patties
|Folded Eggs
|Folded Eggs
|Grilled Chicken
|Grilled Chicken
|Ham
|Smoked Sausage
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|}
 
==== Drive-Thru View  Day Part 2 Changeover ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Slotted Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Scrambled Eggs
|Scrambled Eggs
|Breakfast Steak
|Breakfast Steak
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Sausage
|Sausage
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Smoked Sausage
|Ham
|Grilled Chicken
|Grilled Chicken
|Folded Eggs
|Folded Eggs
|Meat Patties
|Meat Patties
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}
 
==== Frontline View  Day Part 3 Lunch/Dinner ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|
|
|
|
|
|
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Meat Patties (Low Vol)
|Meat Patties (Low Vol)
|
|
|LTO
|LTO
|LTO
|LTO
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''30 minutes'''
|'''30 minutes'''
|
|
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|
|
|
|
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Meat Patties (High Vol)
|Meat Patties (Very High Vol)
|Grilled Chicken
|Grilled Chicken
|LTO
|LTO
|LTO
|LTO
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}
 
==== Drive-Thru View  Day Part 3 Lunch/Dinner ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|
|
|
|
|
|
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|LTO
|LTO
|LTO
|LTO
|
|
|Meat Patties (Low Vol)
|Meat Patties (Low Vol)
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|
|
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F"
 
|
|
|
|
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|LTO
|LTO
|LTO
|LTO
|Grilled Chicken
|Grilled Chicken
|Meat Patties (Very High Vol)
|Meat Patties (High Vol)
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}
 
=== PRODUCT HOLDING CABINET SET UP (HS2 Unit) ===


* Turn on the product holding cabinet
* Turn on the product holding cabinet
Line 239: Line 633:
* During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
* During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires


== Menu Item Projections ==
==== Frontline View  Day Part 1 Breakfast ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Sausage
|Sausage
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Breakfast Steak
|Breakfast Steak
|Scrambled Eggs
|Scrambled Eggs
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Sausage
|Ham
|Folded Eggs
|Folded Eggs
|SEC Breakfast Wraps
|BEC Breakfast Wraps
|Smoked Sausage
|Smoked Sausage
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|}
 
==== Drive-Thru View  Day Part 1 Breakfast ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Scrambled Eggs
|Scrambled Eggs
|Breakfast Steak
|Breakfast Steak
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Sausage
|Sausage
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F"
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"
 
|Smoked Sausage
|Smoked Sausage
|BEC Breakfast Wraps
|SEC Breakfast Wraps
|Folded Eggs
|Folded Eggs
|Ham
|Sausage
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|}
 
==== Frontline View  Day Part 2 Changeover ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F"
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Sausage
|Sausage
|Breakfast Chicken Fillet
|Breakfast Chicken Fillet
|Breakfast Steak
|Breakfast Steak
|Scrambled Eggs
|Scrambled Eggs
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 


* On the bump bar, press and hold “Serve” & “Hold” at the same time followed by “Next”
|'''Solid Lid'''
* The “Menu Item Projection” report will display
|'''Solid Lid'''
* The “Menu Item Projection” report projects the average number of menu items you will sell in 30 minute increments
|'''Solid Lid'''
* The “Menu Item Projection” is displayed on the monitor showing the current 30 minutes and the next 30 minutes
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''


== Inventory Usage Projections ==
|- style="text-align:center; font-size: 10pt; background-color:#ffffff"


* The “Inventory Usage Projection” report projects the number of specific menu items we cook and hold in half hour increments
|Meat Patties
* The inventory usage projection is displayed on the monitor showing the current half hour and the next half hour
|Meat Patties
* The inventory usage projections will help you determine the amount of inventory items to hold
|Folded Eggs
* Always round down to the nearest whole number after dividing
|Folded Eggs
|Grilled Chicken
|Grilled Chicken
|Ham
|Smoked Sausage


== Biscuits ==
|- style="text-align:center; background-color:#FEE7A1" 


* To determine the amount of biscuits needed for the day, take the number listed in the first column and divide that number by 26. This will tell you how many bags of biscuits to make.
|'''30 minutes'''
* Always hold a minimum of 6 biscuits
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|}


== Chicken (Bone-In) ==
==== Drive-Thru View  Day Part 2 Changeover ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 


* To determine the amount of chicken needed at a specific time, take the number listed in the first column and hold that amount for 1 ½ hours
|'''Solid Lid'''
|'''Solid Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''No Lid'''
|'''Solid Lid'''
|'''Solid Lid'''


== Ice Well Set Up ==
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 


* Close the ice well drain valve on the make-up table
|Scrambled Eggs
* Fill wells ½ full with ice
|Scrambled Eggs
* Place condiment and produce pans in the make-up table wells according to make-up table layout chart
|Breakfast Steak
* Remove the mayonnaise pan
|Breakfast Steak
* Through the opening pour cold water into wells until the pans float about 1/8 of an inch
|Breakfast Chicken Fillet
* Put mayonnaise pan into position
|Breakfast Chicken Fillet
* Slowly open the drain valve till the pans settle on the space bars
|Sausage
* The temperature of the ice slurry should be measured by placing a metal stem thermometer between two of the pans and into the water
|Sausage
* Check thermometer each time the quality timer sounds
* When the temperature reaches 38°F add additional ice and drain excess water


== Steam Well Set Up ==
|- style="text-align:center; background-color:#FEE7A1"  


* Close the drain valve on the steam well
|'''30 minutes'''
* Fill steam well 2 inches deep with water from the hot water maker
|'''30 minutes'''
* Set temperature to maintain products at 150ºF to 160ºF
|'''60 minutes'''
* Stir products every time the 15- minute quality timer sounds
|'''60 minutes'''
* When water level falls below 1 inch, add more water from the hot water maker
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''


== Microwave ==
|- style="text-align:center; background-color:#BFDA6F" 
Amana & Panasonic microwaves should be programmed as follows:
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Smoked Sausage
|Ham
|Grilled Chicken
|Grilled Chicken
|Folded Eggs
|Folded Eggs
|Meat Patties
|Meat Patties
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''60 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}
 
==== Frontline View  Day Part 3 Lunch/Dinner ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|
|
|
|
|
|
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Meat Patties (Low Vol)
|Meat Patties (Low Vol)
|
|
|LTO
|LTO
|LTO
|LTO
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''30 minutes'''
|'''30 minutes'''
|
|
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|
|
|
|
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|Meat Patties (High Vol)
|Meat Patties (Very High Vol)
|Grilled Chicken
|Grilled Chicken
|LTO
|LTO
|LTO
|LTO
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}
 
==== Drive-Thru View  Day Part 3 Lunch/Dinner ====
{| class="wikitable"
|- style="text-align:center; background-color:#BFDA6F" 
 
|
|
|
|
|
|
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|LTO
|LTO
|LTO
|LTO
|
|
|Meat Patties (Low Vol)
|Meat Patties (Low Vol)
 
|- style="text-align:center; background-color:#FEE7A1" 
 
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|
|
|'''30 minutes'''
|'''30 minutes'''
 
|- style="text-align:center; background-color:#BFDA6F" 
 
|
|
|
|
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
|'''Solid Lid'''
 
|- style="text-align:center; font-size: 10pt; background-color:#ffffff" 
 
|LTO
|LTO
|LTO
|LTO
|Grilled Chicken
|Grilled Chicken
|Meat Patties (Very High Vol)
|Meat Patties (High Vol)
 
|- style="text-align:center; background-color:#FEE7A1"
 
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|'''60 minutes'''
|'''60 minutes'''
|'''30 minutes'''
|'''30 minutes'''
|}

Latest revision as of 14:46, 9 August 2024

Quick Reference

Quality Serving Temperatures
Prepped produce 34°F  - 41°F
Meats 150ºF to 160ºF  
Eggs 150ºF to 160ºF  
Grits/Gravy 150ºF to 160ºF  
Buns/Biscuits/Pancakes 120ºF
QA Standards
Prepped produce Cold, Crisp, Fresh
Meats/Eggs                             Hot, Fresh, Within QA
Grits/Gravy Hot, Thick, Lump free

Tools Needed

Breakfast Lunch
Full size 2” deep pan with wire grate Lids for warming pans (as applicable)
½ size 6”deep pans Warming pans
3 ounce ladle 1/6 size 4” deep pans for make-up table
6 ounce ladle 7 ¾” condiment spatulas
Biscuit splitter Long handled teaspoons
Red & yellow tongs 12” space bars
#8 disher Sharpie marker
Red, yellow & blue tongs Warming pans
Full size 2” deep pan with wire grate Lids for warming pans (as applicable)
Sharpie marker Squeeze bottles
1/6 size 6” deep pans for steam well

Work Safe

  • Wash hands before starting work and after handling anything that is not food related to prevent contamination and health hazards
  • Keep prepped produce and condiments chilled to 34°F  - 41°F
  • Always wear single-use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
  • All hot products must maintain a minimum temperature of 135ºF for food safety
  • Uncooked meat and dairy products must be stored away from produce and condiments
  • Wash hands thoroughly after handling raw meats. Never handle other food products when handling raw meats as this will cause cross-contamination.
  • Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storage

  • Bacon is delivered frozen, but upon receipt should be placed in the walk-in cooler and held at 34° - 41°F. After receiving, bacon should be held in the cooler for a minimum of 24 hours to allow it to thaw
  • Lettuce, Tomatoes are delivered and stored at 34°F - 41°F. Store produce away from any dairy or meat products.
  • Mayonnaise is delivered and stored at room temperature (50°F – 70°). Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F.
  • Hamburger patties are delivered and stored at 0°F +/- 10°F
  • Cheese is delivered and stored at 34°F – 41°F
  • Whole onions are delivered and stored at room temperature (50°F - 70°F) until prepped. Bags of onions should be hung up at least 6 inches off the floor.
  • Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F.
  • Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F

Lunch Makeup Table Setup

  • Prepare sanitizing solution in a bucket for towels. Keep towels in sanitizing solution when not in use.
INGREDIENT FILL LEVEL TOOL FOR PORTIONING
Condiment Pans
Mayonnaise
1/6 size 4” deep pan 2/3 full     7 ¾” spatula
Ketchup
1/6 size 4” deep pan 2/3 full Long-handled teaspoon
Secret Sauce
1/6 size 4” deep pan 2/3 full Long-handled teaspoon
Mustard
1/6 size 4” deep pan 1/2 full 7 ¾” spatula
Squeeze Bottles
Liquid Margarine 24 oz squeeze bottle full
Produce Pans
Shredded Lettuce
1/6 size 4” deep pan Full Gloved fingers
Pickles
1/6 size 4” deep pan Full Gloved fingers
Ringed Onions
1/6 size 4” deep pan Full Gloved fingers
Diced Onions
1/6 size 4” deep pan 2/3 full Gloved fingers
Cheese Slices
1/6 size 4” deep pan 1-hour supply Gloved fingers
Sliced Tomatoes
1/6 size 4” deep pan               2 layers Gloved fingers

Makeup Table Layout

6 x 5 Lunch Layout

Product Holding Cabinet Setup (Duke Warmer)

  • Turn on the product holding cabinet
  • Place lids in slots within the holding cabinet (Slotted lid for breaded products) (No lid for Bacon)
  • Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
  • When loading products, slide the pans into the appropriate slots. Ensure that the pans pass under the “Bump” on the lids. This will lock the pans in place and not allow heat to escape from the products.
  • Press the timer button that corresponds with the pan,  for top pan and  for bottom pan
  • When the timer button is pressed the light next to it will turn green
  • A green light will mean the product is within its Q.A. time and is ready to use
  • Linked pans will not have a light, but the timer will count down as normal
  • Only use products from pans with a green light
  • When the timer button is pressed, the time will automatically begin counting down
  • When the time has counted down to within the time it takes to cook more product, the display timer will alternate between the name of the product and the holding time remaining
  • When the time has expired, the light will flash green prior to going out, and a buzzer will sound
  • Press the timer button and then empty the contents of the pan into the waste pan
  • Empty warming pans or pans with expired product should never be in the holding cabinet
  • Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
  • During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires

Holding Cabinet Layout (Duke Warmer)

Frontline View Day Part 1 Breakfast

Solid Lid Solid Lid Slotted Lid Slotted Lid Slotted Lid Slotted Lid Solid Lid Solid Lid
Sausage Sausage Breakfast Chicken Fillet Breakfast Chicken Fillet Breakfast Steak Breakfast Steak Scrambled Eggs Scrambled Eggs
60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Sausage Ham Folded Eggs Folded Eggs SEC Breakfast Wraps BEC Breakfast Wraps Smoked Sausage Smoked Sausage
60 minutes 30 minutes 30 minutes 30 minutes 6 hours 6 hours 60 minutes 60 minutes

Drive-Thru View Day Part 1 Breakfast

Solid Lid Solid Lid Slotted Lid Slotted Lid Slotted Lid Slotted Lid Solid Lid Solid Lid
Scrambled Eggs Scrambled Eggs Breakfast Steak Breakfast Steak Breakfast Chicken Fillet Breakfast Chicken Fillet Sausage Sausage
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Smoked Sausage Smoked Sausage BEC Breakfast Wraps SEC Breakfast Wraps Folded Eggs Folded Eggs Ham Sausage
60 minutes 60 minutes 6 hours 6 hours 30 minutes 30 minutes 30 minutes 60 minutes

Frontline View Day Part 2 Changeover

Solid Lid Solid Lid Slotted Lid Slotted Lid Slotted Lid Slotted Lid Solid Lid Solid Lid
Sausage Sausage Breakfast Chicken Fillet Breakfast Chicken Fillet Breakfast Steak Breakfast Steak Scrambled Eggs Scrambled Eggs
60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Meat Patties Meat Patties Folded Eggs Folded Eggs Grilled Chicken Grilled Chicken Ham Smoked Sausage
30 minutes 30 minutes 30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 60 minutes

Drive-Thru View Day Part 2 Changeover

Solid Lid Solid Lid Slotted Lid Slotted Lid Slotted Lid Slotted Lid Solid Lid Solid Lid
Scrambled Eggs Scrambled Eggs Breakfast Steak Breakfast Steak Breakfast Chicken Fillet Breakfast Chicken Fillet Sausage Sausage
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Smoked Sausage Ham Grilled Chicken Grilled Chicken Folded Eggs Folded Eggs Meat Patties Meat Patties
60 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes 30 minutes 30 minutes

Frontline View Day Part 3 Lunch/Dinner

Solid Lid Solid Lid
Meat Patties (Low Vol) Meat Patties (Low Vol) LTO LTO LTO LTO
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid
Meat Patties (High Vol) Meat Patties (Very High Vol) Grilled Chicken Grilled Chicken LTO LTO LTO LTO
30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes 30 minutes 30 minutes

Drive-Thru View Day Part 3 Lunch/Dinner

Solid Lid Solid Lid
LTO LTO LTO LTO Meat Patties (Low Vol) Meat Patties (Low Vol)
60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid
LTO LTO LTO LTO Grilled Chicken Grilled Chicken Meat Patties (Very High Vol) Meat Patties (High Vol)
30 minutes 30 minutes 30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes

PRODUCT HOLDING CABINET SET UP (HS2 Unit)

  • Turn on the product holding cabinet
  • Place lids in slots within the holding cabinet (No lid for breaded products or Bacon)
  • Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
  • When loading products, slide the pans into the appropriate slots. Ensure that the pans pass under the “Bump” on the lids. This will lock the pans in place and not allow heat to escape from the products.
  • Press the timer button that corresponds with the pan,  for top pan and  for bottom pan
  • When the timer button is pressed the light next to it will turn green
  • A green light will mean the product is within its Q.A. time and is ready to use
  • Linked pans will not have a light, but the timer will count down as normal
  • Only use products from pans with a green light
  • When the timer button is pressed, the time will automatically begin counting down
  • When the time has counted down to within the time it takes to cook more product, the display timer will alternate between the name of the product and the holding time remaining
  • When the time has expired, the light will flash green prior to going out, and a buzzer will sound
  • Press the timer button and then empty the contents of the pan into the waste pan
  • Empty warming pans or pans with expired product should never be in the holding cabinet
  • Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
  • During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires

Frontline View Day Part 1 Breakfast

Solid Lid Solid Lid No Lid No Lid No Lid No Lid Solid Lid Solid Lid
Sausage Sausage Breakfast Chicken Fillet Breakfast Chicken Fillet Breakfast Steak Breakfast Steak Scrambled Eggs Scrambled Eggs
60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Sausage Ham Folded Eggs Folded Eggs SEC Breakfast Wraps BEC Breakfast Wraps Smoked Sausage Smoked Sausage
60 minutes 30 minutes 30 minutes 30 minutes 30 minutes 30 minutes 60 minutes 60 minutes

Drive-Thru View Day Part 1 Breakfast

Solid Lid Solid Lid No Lid No Lid No Lid No Lid Solid Lid Solid Lid
Scrambled Eggs Scrambled Eggs Breakfast Steak Breakfast Steak Breakfast Chicken Fillet Breakfast Chicken Fillet Sausage Sausage
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Smoked Sausage Smoked Sausage BEC Breakfast Wraps SEC Breakfast Wraps Folded Eggs Folded Eggs Ham Sausage
60 minutes 60 minutes 30 minutes 30 minutes 30 minutes 30 minutes 30 minutes 60 minutes

Frontline View Day Part 2 Changeover

Solid Lid Solid Lid No Lid No Lid No Lid No Lid Solid Lid Solid Lid
Sausage Sausage Breakfast Chicken Fillet Breakfast Chicken Fillet Breakfast Steak Breakfast Steak Scrambled Eggs Scrambled Eggs
60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Meat Patties Meat Patties Folded Eggs Folded Eggs Grilled Chicken Grilled Chicken Ham Smoked Sausage
30 minutes 30 minutes 30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 60 minutes

Drive-Thru View Day Part 2 Changeover

Solid Lid Solid Lid No Lid No Lid No Lid No Lid Solid Lid Solid Lid
Scrambled Eggs Scrambled Eggs Breakfast Steak Breakfast Steak Breakfast Chicken Fillet Breakfast Chicken Fillet Sausage Sausage
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid Solid Lid
Smoked Sausage Ham Grilled Chicken Grilled Chicken Folded Eggs Folded Eggs Meat Patties Meat Patties
60 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes 30 minutes 30 minutes

Frontline View Day Part 3 Lunch/Dinner

Solid Lid Solid Lid
Meat Patties (Low Vol) Meat Patties (Low Vol) LTO LTO LTO LTO
30 minutes 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Solid Lid Solid Lid Solid Lid Solid Lid
Meat Patties (High Vol) Meat Patties (Very High Vol) Grilled Chicken Grilled Chicken LTO LTO LTO LTO
30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes 30 minutes 30 minutes

Drive-Thru View Day Part 3 Lunch/Dinner

Solid Lid Solid Lid
LTO LTO LTO LTO Meat Patties (Low Vol) Meat Patties (Low Vol)
60 minutes 60 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Solid Lid Solid Lid Solid Lid Solid Lid
LTO LTO LTO LTO Grilled Chicken Grilled Chicken Meat Patties (Very High Vol) Meat Patties (High Vol)
30 minutes 30 minutes 30 minutes 30 minutes 60 minutes 60 minutes 30 minutes 30 minutes
Retrieved from "https://content.jacksvu.com/wiki2/index.php?title=Make-Up_Table&oldid=503"