Ice Cream and Milkshakes: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |'''Storage:''' |Ice Cream |0°F +/- 10°F |Freezer |- | | |6°F to 10°F |Display Cabinet |- | |Cones |50°F to 70°F |Dry Storage |- | |Bulk Milk |34°F - 41°F |Cooler |- !Milkshake Recipe: |16 ounce |6 ounces of milk |2 scoops of ice cream |- | |20 ounce |8 ounces of milk |3 scoops of ice cream |} {| class="wikitable" |'''Quality Serving Temperatures:''' |Milkshakes: |32°F - 34°F |- | |Con...") |
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Q.A. Standard: All milkshakes should be creamy and smooth, but not runny. Ice cream cones should be firm and seated firmly on the cone. | |||
== Tools Needed == | |||
* Ice cream scoop | |||
* Ice cream spade | |||
* White handled paring knife | |||
* Mixer | |||
* Sanitizing cup | |||
* Brown tongs | |||
* 2 1/6 size, 4 inch deep pans with slotted lids | |||
== Health and Safety == | |||
* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards | |||
* Do not allow ice cream scoop or spade handle to come in contact with ice cream | |||
* Always wear single use gloves when preparing or handling ready to eat food | |||
* Do not handle drink cups around top of cup or lip area | |||
* Milk must maintain a temperature of 34°F - 41°F | |||
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated | |||
== Receiving and Storing == | |||
* Ice Cream is received frozen and stored in the walk-in freezer at 0°F +/- 10°F. Bulk milk is received and stored at 34°F - 41°F. Cones are received and stored at room temperature (50°F - 70°F) in the dry storage area. | |||
== Rotating == | |||
* Never serve ice cream brought directly from the walk-in freezer. It will be too hard to scoop. | |||
* Rotate ice cream from the walk in freezer, to the holding area of the ice cream cabinet (Bottom compartment below display area) | |||
* Rotate ice cream from the holding area to the display area | |||
== Loading Bulk Milk Dispenser == | |||
* Always check the expiration date on the box and/or bag of milk before loading the dispenser | |||
* Transfer the expiration date onto a dissolvable label | |||
* Place the dissolvable label with expiration date onto outside of the white crate | |||
* Lay the 3-gallon bag of milk on a flat surface with the dispensing tube facing up | |||
* Lift the bag near locations marked with an “X” on the diagram (See Figure 1, page 3) | |||
* Lower bag of milk into plastic milk crate (See Figure 2, page 3) | |||
* Align tube on bag of milk in slot on milk crate (See Figure 3, page 3) | |||
* Lower bag of milk into milk crate as far as it will go (See Figure 4, page 3) | |||
* Do not tug on tube if it gets caught in gap and does not slide down. Lay crate on its back, remove the bag of milk, and start over. | |||
* Lift the back of the bag of milk to enable the tube to slide to the bottom and be properly aligned (See Figure 5, page 3) | |||
* Open the milk dispenser door, and lower the loading shelf | |||
* Lift the crate with the tube facing you, and slide it into the dispenser | |||
* Remove the clear plastic covering on the dispensing tube | |||
* Lift the valve handle, and feed the dispensing tube through the top opening in the valve until it is fully extended. Once the tube is fully extended, lower the valve handle. (See Figure 6, page 3) | |||
* Using the white handled paring knife, cut off the excess tube flush with bottom of the valve. (See Figure 7, page 3) Ensure that no excess tubing extends below the valve. | |||