247
edits
Sausage: Difference between revisions
no edit summary
(Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Walk-in cooler |- !Cooking time |7 minutes | |- !Duty time (turn) |28 minutes | |- !Cook more time |53 minutes | |} === Holding Time === * 60 minutes in the MPHC === Temperatures === {| class="wikitable" |+ !Cooking Temp | * 325°F AccuTemp * 350°F All other grills |- !Minimum Internal Cooking Temp |155°F |- !Quality Serving Temp |150°F to 160°F |} === Portioning === {| class="wikitable" !Liq...") |
No edit summary |
||
| Line 40: | Line 40: | ||
=== Portioning === | === Portioning === | ||
{| class="wikitable" | {| class="wikitable" | ||
! | !Side sausage | ||
|2 | |2 patties | ||
|- | |- | ||
! | !Sausage biscuit | ||
| | |1 patty | ||
|} | |} | ||
☆ Q.A. Standard: Sausage patties should be well-formed and should not stick together Misshapen patties are a sign of thawing and re-freezing and should not be accepted The juices of cooked patties should run clear and there should not be any pink in the middle. | |||
== Tools Needed == | |||
* Red perforated meat spatula | |||
* Red tongs | |||
* Warming pan | |||
* Solid lid for warming pan | |||
* Biscuit splitter | |||
* Grill scraper | |||
== Work Safe == | |||
* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards | |||
* Always wear Food-Mitt gloves when handling raw meat | |||
* 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 | |||
* Wash hands immediately after handling raw sausage | |||
* Use caution when scraping the grill after cooking sausage to prevent splashing hot grease | |||
* Sausage must reach a minimum internal temperature of 155°F when cooking and maintain it for 17 seconds | |||
* Sausage must be time and temperature controlled for safety (TCS) | |||
** Once cooked, it should maintain a minimum internal temperature of 135°F | |||
* Never handle cooked sausage patties with your hands | |||
** Always use red tongs | |||
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated | |||
== Receiving and Storage == | |||
* Sausage patties are delivered frozen and stored at 0°F +/- 10°F | |||
== Preparing and Holding == | |||
* COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK | |||
* Always use two Food-Mitt gloves when handling raw meat | |||
* Remove needed number of sausage patties from the freezer and lay on a clean section of the grill | |||
* Lay sausage patties in a row, starting at the front of the grill and working toward the back | |||
* Remove the Food-Mitt gloves by shaking them off your hands into a garbage can Ensure you do not touch the gloves | |||
* Press the 7-minute timer | |||
* When the duty time (turn) sounds after 3 1/2 minutes, begin turning the sausage patties, two at a time Work from front to back | |||
* When the final timer sounds, check the patties to make sure they are done | |||
** Pierce the center of a patty with the corner of the red perforated meat spatula Juices should run clear, and there should be no pink | |||
* Bring the appropriate warming pan to the grill to prevent meat juices from dripping on the floor | |||
* Shingle the sausage patties on the red perforated meat spatula Tilt the spatula with the patties against the side splashguard to drain | |||
* Shingle the patties along the bottom of the warming pan Never stack the patties The maximum number of sausage patties in one warming pan is 24 | |||
* Place the warming pan in the appropriate slot of the product holding cabinet | |||
* When the 60-minute holding time has expired, any sausage patties remaining should be place in the cooler in a plastic bag | |||
** These sausage patties may be held for one day for use in sausage gravy | |||
* Mark the discard date for the sausage patties on the plastic bag | |||
* To determine the hold time, you will add 1 day from the day it expires | |||
** Example: today is 11/4 | |||
** You would write the 11/5 on the bag to show the discard date | |||
* Discard any sausage patties remaining at the close of breakfast on the discard date | |||
* Sausage patties placed on a biscuit can be held no longer than 20 minutes in the sandwich bin | |||
** Discard any sausage biscuits remaining after the 20 minute hold time into the waste container | |||
* Use a QA tag to designate the discard time for biscuits placed in the sandwich bin | |||
== Serving == | |||
=== Sausage Biscuit === | |||
* Pull down sausage biscuit wrap | |||
* Split biscuit in half using a biscuit splitter | |||
* Using red tongs, place a sausage patty on the heel of a split biscuit | |||
* Place biscuit crown on top of sausage patty | |||
* Wrap the sausage biscuit using the square wrapping procedures | |||
=== Breakfast Plates === | |||
* Place 2 sausage patties to the side of the eggs in the large compartment of a 3-compartment plate or 3-compartment clamshell container | |||
=== Side Order === | |||
* ''Dine in'' – Place 2 sausage patties in a lined 3 lb food tray with a plastic fork and knife | |||
* ''Dine out'' – Place 2 sausage patties in a lined 3 lb food tray | |||
** Place in a 6 lb bag with the logo facing up with a plastic fork and knife | |||
== Close of Breakfast == | |||
* Serve all customers | |||
* Scrape grill using the grill scraper | |||
* Empty the grease tray | |||
* Store any sausage patties remaining at the close of breakfast in the cooler in a plastic bag | |||
** These sausage patties may be held for one day for use in sausage gravy | |||
* Mark the discard date for the sausage patties by adding one day to the day prepared and writing that date on the plastic bag | |||
* Discard any sausage patties remaining at the close of breakfast on the discard date | |||
* Wash, rinse, sanitize warming pans, lids, perforated meat spatula, and tongs and allow to air dry | |||
* Wipe down all work surfaces with a towel and sanitizing solution | |||