Chicken and Dumplings Soup

Quick Reference

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
• 6-ounce ladle
• Dissolvable label
• Sharpie

Health and Safety

• 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

Receiving and Storage

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