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Test Group A - Loaded! Fried Chicken Bowl: Difference between revisions

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Test Group A - Loaded! Fried Chicken Bowl (view source)

Revision as of 18:52, 14 September 2024

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== Tools Needed ==
== Tools Needed ==


== WORKSAFE ==
* 4 oz. perforated spoodle
{| class="wikitable"
* Long handled teaspoon
|COOK TEMP
* 1- 1/3 size pan 6” deep
 
* 13 1/2” rubber spatula
165°F
* Dissolvable labels
 
* 2 - ½ size pans
17 SECONDS
* White Lug
|}
* Serrated knife
{| class="wikitable"
* 1- ounce spoodle
|HOLD TEMP
* Mesh safety glove
 
* Measuring cup
135°F
* Sharpie
 
|}
{| class="wikitable"
|EVERY 4 HOURS
|}
 
 
 


== Work Safe ==


{| class="wikitable"
* Wash hands before starting work and after handling anything not food related
|WASH HANDS BEFORESTARTING    WORK AND
* Gloves - If leaving workstation or changing tasks, wash hands and change gloves
* Item: Corn Cook temp 165 degrees F/17 seconds
* Hold Temp: 135 degrees F (Minimum all cooked foods
* Wash, rinse, sanitize all utensils and surfaces every 4 hours
* Store Corn away from meat and egg products in the cooler
* Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slicer
* Mesh safety glove should be washed, rinsed, and sanitized after each use


AFTER HANDLING
=== '''PREPARING CORN SIDE PORTIONS (Individual)''' ===


ANYTHING NOT FOOD    RELATED
* '''Use same paper bowl that is used for macaroni- do not use Styrofoam cup'''
 
* Pre-portioned corn holds for 2 days (including date prepped)
|}
* Prior to portioning, mark the day of expiration for the individual servings of corn on the bottom of container with a sharpie marker
{| class="wikitable"
** '''EXAMPLE:  Day prepared + 1 additional day = Discard Date'''
|MINIMUM ALL    COOKED FOODS
** '''Prepared on 30<sup>th</sup>   +    31<sup>st</sup> =       Discard on the 31<sup>st</sup> (EOD)'''
 
* Ensure you are wearing single-use gloves under the mesh safety glove
|}
* Put on the mesh safety glove for all steps requiring the use of a knife or slicer
{| class="wikitable"
* Place a single-use glove over the mesh safety glove
|GLOVES
* Using a knife, cut the bag open completely across the top
|}
* Pour one bag of corn into a 1/3 size 6” deep pan
{| class="wikitable"
* Measure and portion 4 ounces liquid margarine into pan
|IF LEAVING WORKSTATION OR CHANGING TASKS, WASH HANDS    & CHANGE GLOVES
* Measure and add 3 level teaspoons of salt/pepper blend into pan
|}
* Use rubber spatula to stir the ingredients (Thoroughly!)
{| class="wikitable"
* Use a perforated 4 oz. spoodle to portion out sides of corn and portion into the bowl. (1 scoop per side portion)
|WASH, RINSE,    SANITIZE ALL UTENSILS & SURFACES
* Cover with a lid
|}
* Hold in white lug in the walk-in cooler at a temperature of 34°F – 41°F
{| class="wikitable"
* Dissolvable label on the outside of the white lug with product name, prep date & discard date
|ITEM: CORN
* '''ENSURE ALL INDIVIDUAL CUPS IN A WHITE LUG HAVE THE SAME EXPIRATION DATE'''
|}
* '''ROTATE WHITE LUGS TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST'''
 
* '''NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN THE SAME WHITE LUG'''
 
 
 
 
 
 
 
 
 
 
Ø  Store Corn away from meat and egg products in the cooler
 
Ø  Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slicer
 
Ø  Mesh safety glove should be washed, rinsed, and sanitized after each use
 
'''PREPARING CORN SIDE PORTIONS (Individual)'''
 
v '''Use same paper bowl that is used for macaroni- do not use Styrofoam cup'''
 
·        Pre-portioned corn holds for 2 days (including date prepped)
 
·        Prior to portioning, mark the day of expiration for the individual servings of corn on the bottom of container with a sharpie marker
 
 
'''EXAMPLE:  Day prepared + 1 additional day = Discard Date'''
 
'''Prepared on 30<sup>th</sup>   +    31<sup>st</sup> =       Discard on the 31<sup>st</sup> (EOD)'''
 
 
·        Ensure you are wearing single-use gloves under the mesh safety glove
 
Ø  Put on the mesh safety glove for all steps requiring the use of a knife or slicer
 
·        Place a single-use glove over the mesh safety glove
 
·        Using a knife, cut the bag open completely across the top
 
·        Pour one bag of corn into a 1/3 size 6” deep pan
 
·        Measure and portion 4 ounces liquid margarine into pan
 
·        Measure and add 3 level teaspoons of salt/pepper blend into pan
 
·        Use rubber spatula to stir the ingredients (Thoroughly!)
 
·        Use a perforated 4 oz. spoodle to portion out sides of corn and portion into the bowl. (1 scoop per side portion)  
 
·        Cover with a lid
 
·        Hold in white lug in the walk-in cooler at a temperature of 34°F – 41°F
 
·        Dissolvable label on the outside of the white lug with product name, prep date & discard date
 
·        '''ENSURE ALL INDIVIDUAL CUPS IN A WHITE LUG HAVE THE SAME EXPIRATION DATE'''  
 
·        '''ROTATE WHITE LUGS TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST'''
 
·        '''NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN THE SAME WHITE LUG'''




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=== '''Individual Serving''' ===
=== '''Individual Serving''' ===
·        Only microwave 1 cup of corn at a time- '''DO NOT MICROWAVE MORE THAN 1 CUP AT TIME'''
·        Place cup into the microwave
·        Vent (open) the lid on one side of the container
·        Close the microwave door
·        Press the appropriate timer button
·        Remove from the microwave. '''BE CAREFUL. HOT.'''
·        Close the lid by pressing down the side that was vented
·        Place into a 6 lb. bag. Serve with 1 fork and 1 napkin
== HOT HOLDING (Individual Servings) ==
v Place 2 – ½ size pans in the large section of the holding bin
·        Up to 5 containers of corn can be held in one ½ size pan 1 layer high.
·        DO '''NOT''' stack the containers on top of each other.
·        Cook individual portions using procedures above
·        Ensure lid is fully closed and place into a ½ size pan in the holding bin set to maintain a temperature of 150°F – 160°F
·        Use a sharpie, write the 30-minute hold time on a dissolvable label
·        Place the dissolvable label onto the corner of the ½-size pan
v Do not place containers of corn with a different hold time in the same pan.
·        Place another ½ size pan directly behind the first pan to place the containers of corn with the newest hold time in


·        Any corn remaining after the hold time has expired must be discarded into the waste container
* Only microwave 1 cup of corn at a time- '''DO NOT MICROWAVE MORE THAN 1 CUP AT TIME'''
* Place cup into the microwave
* Vent (open) the lid on one side of the container
* Close the microwave door
* Press the appropriate timer button
* Remove from the microwave. '''BE CAREFUL. HOT.'''
* Close the lid by pressing down the side that was vented
* Place into a 6 lb. bag. Serve with 1 fork and 1 napkin


v Never serve expired product
== Hot Holding (Individual Servings) ==


v Discard any pre-portioned sides that expire at EOD  
* Place 2 – ½ size pans in the large section of the holding bin
* Up to 5 containers of corn can be held in one ½ size pan 1 layer high.
* DO '''NOT''' stack the containers on top of each other.
* Cook individual portions using procedures above
* Ensure lid is fully closed and place into a ½ size pan in the holding bin set to maintain a temperature of 150°F – 160°F
* Use a sharpie, write the 30-minute hold time on a dissolvable label
* Place the dissolvable label onto the corner of the ½-size pan
* Do not place containers of corn with a different hold time in the same pan.
* Place another ½ size pan directly behind the first pan to place the containers of corn with the newest hold time in
* Any corn remaining after the hold time has expired must be discarded into the waste container
* Never serve expired product
* Discard any pre-portioned sides that expire at EOD


'''SERVING DINNERS'''
=== '''SERVING DINNERS''' ===
If corn is ordered as a side item on a dinner it will be served in the bowl. '''DO NOT transfer corn from a bowl to a plate.'''


If corn is ordered as a side item on a dinner it will be served in the bowl. '''DO NOT transfer corn from a bowl to a plate.'''
* '''Dine-in''' – Place the bowl of corn on the tray next to the dinner plate
* '''Dine out''' – Place the bowl of corn in a 6-pound bag with a fork and napkin.


==== '''Large Servings''' ====


·        '''Dine-in''' – Place the bowl of corn on the tray next to the dinner plate
* If a customer orders a large serving of corn '''(Pint)''', You will heat 3 individual servings using the above procedures
 
* '''DO NOT''' transfer the individual portions into a pint container
·        '''Dine out''' – Place the bowl of corn in a 6-pound bag with a fork and napkin.
* Present the customer with 3 individual servings
 
 
=== '''Large Servings''' ===
·        If a customer orders a large serving of corn '''(Pint)''', You will heat 3 individual servings using the above procedures
 
·        '''DO NOT''' transfer the individual portions into a pint container
 
·        Present the customer with 3 individual servings


== Yield Specifications for Corn ==
== Yield Specifications for Corn ==
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|4 ounces
|4 ounces
|15 servings per bag
|15 servings per bag
|}      
|}
 
== Hot Holding Corn (MPHC) ==
 
 
== HOT HOLDING CORN (MPHC) ==
'''MASHED POTATO BOWLS'''
 
·        '''Corn can be held in the MPHC for serving on the mashed potato bowl'''
 
·        Heat corn in microwave using individual heating procedures
 
·        Pour the heated corn into a clean MPHC pan
 
·        Place pan in holding cabinet
 
·        Set 4-hour hold time
 
·        Use 1 oz. spoodle to portion corn in mashed potato bowl
 
'''Crumbled Bacon'''
 
·        We will hold crumbled bacon in a 1/6 size 4” deep pan at room temp on the makeup table
 
·        Crumbled bacon held at room temp will hold to end of day
 
·        Use 1 oz. spoodle to portion crumbled bacon in mashed potato bowl
 
'''PREPARING MASHED POTATO BOWLS'''
 
v '''Prepared to order'''
 
·        Place 2 level scoops (8 ounces) of mashed potatoes into bowl


·        Using bottom of disher, make a depression into top of mashed potatoes
=== '''MASHED POTATO BOWLS''' ===


·        Using the 1oz. ladle pour 1 ounce of plain white gravy into the depression
* '''Corn can be held in the MPHC for serving on the mashed potato bowl'''
* Heat corn in microwave using individual heating procedures
* Pour the heated corn into a clean MPHC pan
* Place pan in holding cabinet
* Set 4-hour hold time
* Use 1 oz. spoodle to portion corn in mashed potato bowl


·        Use 1 oz. spoodle to portion a level scoop of corn evenly over potatoes
=== '''Crumbled Bacon''' ===


·        Using the yellow cutting board and a biscuit splitter designated for chicken, cut three breaded chicken tenders from the display cabinet into ½ “squares
* We will hold crumbled bacon in a 1/6 size 4” deep pan at room temp on the makeup table
* Crumbled bacon held at room temp will hold to end of day
* Use 1 oz. spoodle to portion crumbled bacon in mashed potato bowl


·        Place into bowl
=== '''PREPARING MASHED POTATO BOWLS''' ===


·        Use 1 oz. spoodle to portion a level scoop of crumbled bacon evenly over tenders
* '''Prepared to order'''
* Place 2 level scoops (8 ounces) of mashed potatoes into bowl
* Using bottom of disher, make a depression into top of mashed potatoes
* Using the 1oz. ladle pour 1 ounce of plain white gravy into the depression
* Use 1 oz. spoodle to portion a level scoop of corn evenly over potatoes
* Using the yellow cutting board and a biscuit splitter designated for chicken, cut three breaded chicken tenders from the display cabinet into ½ “squares
* Place into bowl
* Use 1 oz. spoodle to portion a level scoop of crumbled bacon evenly over tenders
Bfultz
535

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