Test Stores C - Mashed Potatoes: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Quality Serving !Cook Time !Cook Temp !Hold Time |- |Mashed Potatoes |Dry Storage |Dry Storage |150°F - 160°F |30 seconds |208°F |6 hours |- |Salt/Pepper Blend |Dry Storage |Dry Storage | | | | |- |Liquid Margarine |Cooler |Cooler | | | | |}") |
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=== Recipe === | |||
* 1 package of potato flakes | |||
* 2 quarts boiling water | |||
* 8 ounces liquid margarine | |||
* 3 teaspoons salt/pepper blend | |||
=== Portioning === | |||
* Side order: 4 ounces | |||
* Dinner portion: 4 ounces | |||
* Pints: 16 ounces | |||
Q.A. Standard: Potato flakes should be thoroughly dissolved in water. No dry spots should be present. Potatoes should be just thick enough to hold shape when scooped and not have a crusty appearance on top. | |||
== Tools Needed == | |||
* Long handle wire whisk | |||
* Measuring cup | |||
* 1/3 size pan with slotted lid | |||
* #8 disher | |||
* Long handle teaspoon | |||
* Dissolvable label | |||
* Sharpie | |||
== Work Safe == | |||
* Use caution when pouring hot water into pan to avoid burns | |||
== Preparing and Holding == | |||
* Measure 2 quarts boiling water from the hot water maker | |||
* Use caution when pouring hot water into pan | |||
* Slowly pour hot water into a 1/3 size, 6-inch-deep pan | |||
* Pour 1 bag of potato flakes into the water while mixing with a wire whisk until smooth | |||
* Measure 8 ounces liquid margarine. Pour into mashed potatoes. | |||
* Measure 3 level teaspoons of salt/pepper blend. Pour into mashed potatoes. | |||
* Use whisk to stir all ingredients into the mashed potatoes. Stir until evenly distributed. | |||
* Write the product name and the 6-hour discard time on dissolvable label | |||
* Place a #8 disher into the potatoes and cover with slotted lid | |||
* Place pan in steam well at a temperature of 150°F to 160°F | |||
* Stir potatoes every 15-minutes | |||
* If potatoes become too thick, add 1 ounce of hot water at a time into potatoes until the right consistency is achieved | |||
* Discard any potatoes remaining when the hold time expires | |||
== Serving == | |||
=== Side Order (4 ounces) === | |||
* Scoop potatoes with a #8 disher | |||
* Scrape top of disher across pan lip to level | |||
* Turn scoop face down into squat bowl and depress release lever | |||
* Using bottom of disher, make a depression into top of mashed potatoes | |||
* Using the 1oz. ladle pour 1 ounce of gravy into the depression | |||
* Dine in - Place bowl on serving tray with a fork | |||
* Dine out – Place lid on squat bowl and make sure it is firmly seated | |||
* Place upright in bag with a spoon and napkin | |||
=== Dinner Portion (4 ounces) === | |||
* Scoop potatoes with a #8 disher | |||
* Scrape top of scoop across pan lip to level | |||
* Turn disher face down into small section of 3-compartment plate or clamshell container and depress release lever | |||
* Using bottom of disher, make a depression into top of mashed potatoes | |||
* Using the 1oz. ladle pour 1 ounce of gravy into the depression | |||
=== Pint (16 ounces) === | |||
* Fill pint container with mashed potatoes to ½ inch from top of container | |||
* Portion gravy into a squat bowl to ½ inch from top of container | |||
* Dine in – Place pint of mashed potatoes and cup of gravy on serving tray. Serve with requested number of spoons. | |||
* Dine out – Place lid on container and make sure it is firmly seated | |||
== Close == | |||
* Turn steam well off | |||
* Remove pan of potatoes from steam well | |||
* Discard unused mashed potatoes into waste container | |||
* Wash, rinse and sanitize pan, lid, and disher. Allow to air dry. | |||
* Drain steam well and scrub the inside of the well using scouring pad and soapy water | |||
* Rinse well and wipe dry | |||
* Clean all exterior surfaces using a sanitized towel | |||