Ultimate BBQ Bacon Burger: Difference between revisions
No edit summary |
No edit summary |
||
| Line 52: | Line 52: | ||
* Q.A. standard: A fresh, hot sandwich where you can taste every condiment in every bite. Buns are to be toasted to order. NEVER HOLD BUNS. | * Q.A. standard: A fresh, hot sandwich where you can taste every condiment in every bite. Buns are to be toasted to order. NEVER HOLD BUNS. | ||
== Tools Needed == | |||
* Red tongs | |||
* Squeeze Bottle (BBQ Sauce) | |||
== 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 | |||
Cook temp: 155 | |||
Revision as of 11:08, 30 August 2024
Quick Reference
| Product | Receiving | Storage | Cook Time | QualityServing | Once Opened / Prepped | Hold Time |
| Meat Patty | Freezer | Freezer | 2 1/2 minutes | 150°F - 160°F | 30 minutes | |
| Bacon | Freezer | Cooler | 7 minutes | 4 hours - room temp | ||
| American Cheese | Cooler | Cooler | 34°F - 41°F | |||
| BBQ Sauce | Cooler | 34°F - 41°F | 4 days | |||
| Buns | Dry Storage | Dry Storage | 120°F | Toasted to Order |
- Q.A. standard: A fresh, hot sandwich where you can taste every condiment in every bite. Buns are to be toasted to order. NEVER HOLD BUNS.
Tools Needed
- Red tongs
- Squeeze Bottle (BBQ Sauce)
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
Cook temp: 155