Big Breakfast Sandwich: Difference between revisions
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
|+ | |||
|- | |- | ||
! Product | |||
! Receiving | |||
! Storage | |||
! Storage Hold Time | |||
! Cook Time | |||
! Quality Serving | |||
! Grill Temp | |||
! Minimum Internal Cooking Temp | |||
! Hold Time | |||
|- | |- | ||
|1 | | Sausage | ||
| | | Freezer 0°F +/- 10°F | ||
| | | Freezer 0°F +/- 10°F | ||
| | |||
| 7 minutes<br>3 1/2 minutes duty | |||
| 150°F - 160°F | |||
| AccuTemp: 325°F<br>All Other Grills: 350°F | |||
| 155°F | |||
| MPHC: 60 minutes<br>Biscuit: 20 minutes | |||
|- | |- | ||
|1 | | Bacon | ||
| | | Freezer 0°F +/- 10°F | ||
| | | Cooler: 34°F - 41°F | ||
| | |||
| 7 minutes<br>3 1/2 minutes duty | |||
| | |||
| | |||
| 145°F | |||
| 4 Hours | |||
|- | |- | ||
| | | Smoked Sausage | ||
|2 | | Freezer 0°F +/- 10°F | ||
|2 | | Cooler: 34°F - 41°F | ||
| Unopened: 90 Days (Freezer)<br>Cooler - Unopened: 2 Weeks<br>Opened: 7 Days | |||
| 7 minutes<br>3 1/2 minutes duty | |||
| 150°F - 160°F | |||
| | |||
| 155°F | |||
| MPHC: 60 minutes<br>Biscuit: 20 minutes | |||
|- | |- | ||
| | | Liquid Eggs | ||
| | | Cooler | ||
| | | Cooler | ||
| | |||
| | |||
| 150°F - 160°F | |||
| | |||
| 155°F | |||
| MPHC: 30 minutes | |||
|- | |||
| American Cheese | |||
| Cooler | |||
| Cooler | |||
| | |||
| | |||
| | |||
| | |||
| 34°F - 41°F | |||
| | |||
|- | |||
| Mayonnaise | |||
| Dry Storage | |||
| Cooler – Once Opened | |||
| | |||
| | |||
| | |||
| | |||
| 34°F - 41°F | |||
| | |||
|- | |||
| Texas Toast | |||
| Dry Storage | |||
| Dry Storage | |||
| | |||
| | |||
| | |||
| | |||
| | |||
| | |||
|} | |} | ||
* Holding time: Prepared to order | |||
== Ingredients == | |||
=== Big Breakfast Sandwich ''with bacon'' === | |||
* ¾ ounce mayonnaise | |||
* 1 folded egg | |||
* 1 slice American cheese | |||
* 4 whole slices bacon | |||
* 2 slices Texas toast | |||
=== Big Breakfast Sandwich ''with sausage'' === | |||
* ¾ ounce mayonnaise | |||
* 1 folded egg | |||
* 1 slice American cheese | |||
* 2 pieces sausage | |||
* 2 slices Texas toast | |||
=== Big Breakfast Sandwich ''with smoked sausage'' === | |||
* ¾ ounce mayonnaise | |||
* 1 folded egg | |||
* 1 slice American cheese | |||
* 2 links smoked sausage | |||
* 2 slices Texas toast | |||
* '''Q.A Standard:''' Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled. | |||
== Tools Needed == | == Tools Needed == | ||
| Line 37: | Line 122: | ||
* Sharpie | * Sharpie | ||
== Receiving & Storing == | |||
== Receiving | |||
* Sausage is received and stored in the freezer at 0°F - +/- 10°F | * Sausage is received and stored in the freezer at 0°F - +/- 10°F | ||
* Bacon is received and stored in the cooler at 34°F - 41°F | * Bacon is received and stored in the cooler at 34°F - 41°F | ||
* Smoked Sausage is received and stores in the freezer at 0°F - +/- 10°F | * Smoked Sausage is received and stores in the freezer at 0°F - +/- 10°F. Thaw smoked sausage in the walk-in cooler at 34° - 41°F for at least 24 hours before cooking. | ||
* Liquid Eggs are received and stored in the cooler at 34°F - 41°F | * Liquid Eggs are received and stored in the cooler at 34°F - 41°F | ||
* American Cheese is received and stored in the cooler at 34°F - 41°F | * American Cheese is received and stored in the cooler at 34°F - 41°F | ||
* Mayonnaise is delivered and stored at room temperature (50°F – 70°) | * 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. | ||
* Texas Toast is received and stored at room temperature (50°F – 70°F) | * Texas Toast is received and stored at room temperature (50°F – 70°F) | ||
== Preparing Big Breakfast Sandwich with Bacon, Sausage | == Preparing Big Breakfast Sandwich with Bacon, Sausage or Smoked Sausage == | ||
* Big breakfast sandwiches are prepared to | * Big breakfast sandwiches are prepared to order | ||
* Always wear single use gloves when preparing sandwiches | * Always wear single use gloves when preparing sandwiches | ||
* When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain | * When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain | ||
| Line 66: | Line 142: | ||
* Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast | * Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast | ||
* If a customer orders the sandwich with bacon, place four whole slices of bacon in a crisscross pattern onto the non-toasted side of the toast | * If a customer orders the sandwich with bacon, place four whole slices of bacon in a crisscross pattern onto the non-toasted side of the toast | ||
* If a customer orders the sandwich with sausage, Place 2 sausage patties diagonally onto the non-toasted side of the toast | * If a customer orders the sandwich with sausage, Place 2 pieces of sausage patties diagonally onto the non-toasted side of the toast | ||
* If a customer orders the sandwich with smoked sausage, Place 2 links of smoked sausage onto the non-toasted side of the toast | * If a customer orders the sandwich with smoked sausage, Place 2 links of smoked sausage onto the non-toasted side of the toast[[File:Sandwich1.png]] | ||
* Place one slice of American cheese on top of the bacon, sausage or smoked sausage | * Place one slice of American cheese on top of the bacon, sausage or smoked sausage[[File:Sandiwch2.png]] | ||
* Using yellow tongs, place 1 folded egg on top of the American cheese | * Using yellow tongs, place 1 folded egg on top of the American cheese | ||
* | * [[File:Sandiwch3.png]] | ||
* Apply condiments to all sandwiches in the following manner: | * Remove the 2nd slice of Texas toast from bun toaster & apply mayonnaise to the non-toasted side | ||
* Apply condiments to all sandwiches in the following manner: | |||
* Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion | * Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion | ||
* [[File:Mayo on toast.png]] | |||
* If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence | * If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence | ||
* Place the slice of toast with mayonnaise on top of the folded egg | * Place the slice of toast with mayonnaise on top of the folded egg | ||
* Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures ( See | * [[File:Sanwich4.png]] | ||
* Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures (See “Sandwich Wrapping” located in the Sandwich section of the OPS manual) | |||
* Using a sharpie, mark the foil wrap “B” for Bacon, “S” for Sausage or “SM” for Smoked Sausage | * Using a sharpie, mark the foil wrap “B” for Bacon, “S” for Sausage or “SM” for Smoked Sausage | ||
* [[File:Wrapped sandwiches.png]] | |||
== Serving == | == Serving == | ||
* For | * For dine-in place the sandwich on the serving tray | ||
* For | * For dine-out place the sandwich into a 6 LB bag. Serve with one napkin. | ||