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