247
edits
Grits: Difference between revisions
no edit summary
(Created page with "{| class="wikitable" !Storage !Recipe - Single Batch !Cooking Time !Cooking Temp !Hold Time !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 2 quarts boiling water * 1 bag of grits (containing 16 oz grits by volume & 2 tsp salt) * 8 ounces liquid margarine |6 mins Two-eye burner |212°F on High |3 Hours Steam Well |150°F to 160°F |}") |
No edit summary |
||
| Line 1: | Line 1: | ||
== Quick Reference == | |||
{| class="wikitable" | {| class="wikitable" | ||
!Storage | !Storage | ||
| Line 21: | Line 22: | ||
|150°F to 160°F | |150°F to 160°F | ||
|} | |} | ||
== Portioning == | |||
{| class="wikitable" | |||
|+ | |||
!Dine-In Breakfast Plate | |||
|3 oz | |||
|- | |||
!Dine-out Breakfast Plates | |||
|½” from overfill | |||
|- | |||
!Side Order (Squat Bowl) | |||
|½” from fill line | |||
|} | |||
☆Q.A. Standard: Grits should be thick but not lumpy and should easily release from the ladle when serving. | |||
== Tools Needed == | |||
* Stockpot with lid | |||
* Wire whisk | |||
* 8 ounce measuring cup | |||
* 3 ounce ladle | |||
* 1/3 size pan with slotted lid | |||
* Spatula | |||
* Measuring Cup | |||
== Work Safe == | |||
* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards | |||
* Use heat resistant elbow length gloves when transferring grits from stockpot to steam well pan and keep the lid on the pot to prevent getting scalded | |||
* Hot foods must be time and temperature controlled for safety (TCS) All hot foods must maintain a minimum temperature of 135°F | |||
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated | |||
== Receiving and Storing == | |||
* Grits are delivered and stored at room temperature (50°F - 70°F) in the dry storage area Liquid margarine is delivered and stored at 34°F - 41°F | |||
== Preparing and Holding == | |||
* Preheat the burner eye on high | |||
* Measure 2 quarts of water from the hot water maker and pour into the stockpot | |||
* Add 8 ounces of liquid margarine | |||
* Place stockpot on the burner, cover with the lid, and bring to a boil | |||
* As soon as the water is at a full boil, add one bag of grits (containing 16 oz. grits by volume & 2 tsp. salt) | |||
* '''IT IS IMPORTANT TO COVER THE STOCKPOT, AND ADD THE GRITS AS SOON AS THE WATER IS AT A FULL BOIL''' | |||
** '''OTHERWISE, THE WATER WILL BOIL AWAY WHICH WILL AFFECT THE YIELD AND CONSISTENCY''' | |||
* Stir continuously for 1 minute, using a wire whisk | |||
* Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally | |||
* vMAKE SURE THE STOCKPOT IS COVERED WHILE GRITS ARE SIMMERING. | |||
* uPour grits into a pan using heat resistant elbow length rubber gloves and place in steam well | |||
* Use a spatula to scrape the remaining grits from the sides and bottom of the stockpot into the steam well pan | |||
* The pan of grits should be covered with a slotted lid | |||
* Place a dissolvable label on the lid and mark the 3-hour hold time | |||
* Hold grits in the steam well set to maintain a temperature of 150°F to 160°F for up to 3 hours | |||
* Check grits every time the store quality timer sounds. Stir and add hot water if needed to re-hydrate and remove any lumps. | |||
* Grits can only be re-hydrated three times during holding | |||
== Serving == | |||
See [[Breakfast Plates]] for more information | |||
=== Breakfast Plates Dine-in === | |||
* Ladle 3 oz of grits into small section of 3-compartment plate Add ¼ ounce of liquid margarine | |||
=== Breakfast Plates Dine-out === | |||
* Ladle grits into small compartment of 3-compartment hinged container to within ½ inch of overfill (approximately 4 ounces) Add ¼ oz of liquid margarine | |||
=== Side Grits === | |||
* Ladle grits into a squat bowl Fill to ½” from the “fill line” | |||
* Add ¼ ounce liquid margarine | |||
* ''Dine in'': Place the squat bowl on a serving tray with a spoon | |||
* ''Dine out'': Cap container by placing lid on cup and seating the lid by running both thumbs completely around rim Place container upright in a bag with a spoon | |||
== Close of Breakfast == | |||
* Serve all customers | |||
* Remove pan of grits from steam well | |||
* Discard remaining grits | |||
* Wash, rinse and sanitize pots, pans, lids, and utensils Allow to air dry | |||
* Clean all exterior surfaces of steam well using a sanitized towel | |||
* Drain water from steam well and clean | |||