All public logs

Combined display of all available logs of Jack's Wiki. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).

Logs
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  • 15:00, 3 May 2024 Bfultz talk contribs created page Cheesy Bacon Chicken Sandwich (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Quality Serving !Once Opened/Prepped !Hold Time |- |Hand Breaded Filets |Cooler |Cooler |150°F - 160°F |48 - 72 hours |30 minutes |- |American Cheese |Cooler |Cooler |34°F - 41°F | | |- |Bacon |Freezer |Cooler |50°F - 70°F | |4 hours - Room temp |- |Pickles |Dry Storage |Cooler |34°F - 41°F | | |- |Bun |Dry Storage |Dry Storage |120°F | | |- |Cheddar Cheese Sauce |Dry Storage |Cooler |150...") Tag: Visual edit
  • 17:50, 2 May 2024 Bfultz talk contribs created page Boneless Wings (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Quality Serving !Minimum Internal Temp !Cook Temp !Hold Time |- |Boneless Wings |Freezer |Freezer |6 minutes 15 seconds |150°F - 160°F |165°F |350°F - Fryer |MPHC - 30 minutes |} {| class="wikitable" |Shake Time: |30 seconds |} {| class="wikitable" |Portioning: | colspan="2" |Regular Size                               6 count |- | | colspan="2" |Large Size      ...") Tag: Visual edit
  • 17:38, 2 May 2024 Bfultz talk contribs created page Blackened Grilled Chicken (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Grilled Chicken |Cooler |Cooler |CVP Opened 48-72 hours |150°F - 160°F |60 minutes |- |Lettuce |Cooler |Cooler | |34°F - 41°F | |- |Tomatoes |Cooler |Cooler | |34°F - 41°F |End of Day |- |Pickles |Dry Storage |Cooler - Once Opened | |34°F - 41°F | |- |Mayonnaise |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Blackene...") Tag: Visual edit
  • 17:23, 2 May 2024 Bfultz talk contribs created page Test Stores (Created page with "Green Group A - Nashville Hot Chicken Sandwich Blue Group A - Nashville Hot Chicken Sandwich w/Slaw Test Group A - Sliders Test Group B/C - Chicken Pot Pie Test Group B/C - C4 Fryer Programming Makeup Table C3 - Squeeze Bottles (Group A) Group B - Jalapeno Cheddar Smoked Sausage MPHC C3 2024 - Jalapeno Cheddar Iced Coffee") Tag: Visual edit
  • 17:10, 2 May 2024 Bfultz talk contribs created page Bacon Double Cheeseburger Sandwich (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Quality Serving !Hold Time |- |Secret Sauce |Dry Storage |Dry Storage |34°F - 41°F | |- |Pickles |Dry Storage |Dry Storage |34°F - 41°F | |- |Diced Onions |Dry Storage |Prepped - Cooler |34°F - 41°F |End of Day |- |American Cheese |Cooler |Cooler |34°F - 41°F | |- |Bacon |Freezer |Cooler | |4 hours - room temp |- |Hamburger Patties |Freezer |Freezer |150°F - 160°F |30 minutes |- |Bun |Dry...") Tag: Visual edit
  • 14:36, 2 May 2024 Bfultz talk contribs created page Campaigns (Created page with "") Tag: Visual edit
  • 17:32, 26 April 2024 Bfultz talk contribs created page Pies (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Quality Serving !Minimum Internal Temp !Cook Temp !Hold Time |- |Pies |Freezer |Freezer |6 1/2 minutes |140°F - 150°F |155°F |350°F - Fryer |6 hours |} {| class="wikitable" |'''Portioning:''' |1 pie |} Q.A. Standard:  Free of breakage in frozen state with a solid white coating. When cooked, should have a crisp, flaky crust with no split sides or breaks.") Tag: Visual edit
  • 17:01, 26 April 2024 Bfultz talk contribs created page Ice Cream and Milkshakes (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...") Tag: Visual edit
  • 15:18, 26 April 2024 Bfultz talk contribs created page French Fries (Created page with "== Quick Reference == {| class="wikitable" !Storage: |0°F +/- 10°F |Freezer |- !Cooking time: |3 minutes 15 seconds |350°F Fryer |- !Cook more time |6 minutes 45 seconds | |- !Hold time: |10 minutes |Dry heat |- !Quality serving temperature: |150°F to 160°F   | |- !Portions:   |Carton full | |} Q.A. Standard: Frozen fries should not have excess breakage and should be free of ice crystals. Cooked fries should be light golden brown color. Drain cooked fries to remo...") Tag: Visual edit
  • 14:53, 26 April 2024 Bfultz talk contribs created page Water (Created page with "== Quick Reference == {| class="wikitable" !Holding: !Time |      |- | |Prepared to order | |- !Serving: !Temperature !Size |- | |34°F - 41°F |16 ounce |} Q.A. Standard: All drinks should be prepared at the time order is placed. == Tools Needed == * Ice Scoop == 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 scoop handles to come in co...") Tag: Visual edit
  • 14:22, 26 April 2024 Bfultz talk contribs created page Tea (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Hold Temp !Hold Time !Serving Temp !Portioning Size |- |Tea |Dry Storage |Dry Storage - 6 inches off floor |50º F - 70º F |6 hours |34º F - 41º F |16, 20, or 32 ounce |} Q.A. Standard:  All drinks should be prepared at the time order is placed. Never serve tea past its hold time. == Tools Needed == * Ice Scoop * 14 x 18 black fiberglass tray * 4 x 4 waffle drip tray * QA tag * Dissolvable l...") Tag: Visual edit
  • 14:08, 26 April 2024 Bfultz talk contribs created page Soft Drinks (Created page with "== Quick Reference == {| class="wikitable" !Holding: !Time |      |- | |Prepared to order | |- !Serving: !Temperature !Size |- | |34°F - 41°F |16, 20, and 32 ounce |} Q.A. Standard: All drinks should be prepared at the time order is placed. Soft drinks should be properly carbonated and brixed.   == Tools Needed == * Ice Scoop * 14x18 black fiberglass tray * 4x4 waffle drip tray == Health and Safety == * Wash hands before starting to work and after handling any...") Tag: Visual edit
  • 14:02, 26 April 2024 Bfultz talk contribs created page Orange Juice (Created page with "== Quick Reference == {| class="wikitable" !Holding: !Time !Temperature |- | |Presented as ordered |34°F - 41°F |} Q.A. Standard: All drinks should be prepared at the time order is placed. == 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 scoop handles to come in contact with ice * Do not handle drink cups around top of cup or lip area * Ora...") Tag: Visual edit
  • 13:43, 26 April 2024 Bfultz talk contribs created page Milk (Created page with "== Quick Reference ==") Tag: Visual edit
  • 12:45, 26 April 2024 Bfultz talk contribs created page Lemonade (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Hold Temp !Hold Time !Serving Temp !Portioning Size |- |Lemonade |Dry Storage |Dry Storage - 6 inches off floor |50º F - 70º F |2 days - including date prepared |34º F - 41º F |16, 20, or 32 ounce |} Q.A. Standard: All drinks should be prepared at the time order is placed. Never serve lemonade past the hold time. == Tools Needed == * Ice Scoop * 14 x 18 black fiberglass tray * 4 x 4 waffle...") Tag: Visual edit
  • 12:38, 26 April 2024 Bfultz talk contribs created page Iced Coffee (Created page with "== Quick Reference == {| class="wikitable" !Recipes: |'''Coffee/Sugar Mix''' |Regular Coffee - 2 gallons brewed | |- | | |Sugar - 32 ounces | |- | |'''Iced Coffee Mix''' |Milk - 24 ounces | |- | | |Coffee/Sugar Mix - 64 ounces | |- | | |Light Cream - 12 ounces | |- | |'''Regular Iced Coffee''' |Ice - 2/3 cup | |- | | |Flavoring Choice (if requested) - 1 Pump |(Mocha, Vanilla, or Caramel) |- | | |Iced Coffee Mix- 10 ounces (approximately) | |- | |'''Large Iced Coffee'''...") Tag: Visual edit
  • 12:20, 26 April 2024 Bfultz talk contribs created page Coffee (Created page with "== Quick Reference == {| class="wikitable" !Holding: ! !Time !Temperature |- | |Coffee (Brewed) |30 minutes (Glass Coffee Pot) |170°F |- | | |2 hours (Air Pot) |170°F |- | | |30 minutes (Carafe) |170°F |} {| class="wikitable" !Serving: ! !Temperature !Size |- | |Coffee |170°F |12 and 16 ounce           |} Q.A. Standard: All drinks should be prepared at the time order is placed. Never serve coffee past its hold time. == Tools Needed == * Regular and decaf co...") Tag: Visual edit
  • 12:18, 15 April 2024 Bdriggers talk contribs created page Grilled Chicken (Created page with "== Quick Reference == == Receiving and Storing == * Raw chicken fillet breast is received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires. * Raw chicken fillet breast must be time and temperature controlled...") Tag: Visual edit
  • 11:59, 15 April 2024 Bdriggers talk contribs created page Grilled Cheese (Created page with "== Quick Reference == {| class="wikitable" |+ !Holding Time !Ingredients |- |Prepared to Order | * ½ ounce liquid margarine (¼ ounce on each side) * 2 slices American cheese |} ☆ Q.A Standard: Toast should be evenly grilled and golden brown. Sandwich should be neatly assembled. == Tools Needed == * 24-ounce squeeze bottle * Solid yellow spatula == Work Safe == * Wash hands before starting to work and after handling anything that is not food related to prevent co...") Tag: Visual edit
  • 11:52, 15 April 2024 Bdriggers talk contribs created page Southern Fried Chicken Sandwich (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storing !Quality Serving Temp !Once Opened/Prepped !Hold Time |- |Mayonnaise (Deluxe) |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Pickles |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Lettuce (Deluxe) |Cooler |Cooler |34°F - 41°F |34°F - 41°F | |- |Tomatoes (Deluxe) |Cooler |Cooler |34°F - 41°F |34°F - 41°F |End of Day |- |Chicken Filets |Cooler |Co...") Tag: Visual edit
  • 17:49, 11 April 2024 Bfultz talk contribs created page Grilled Chicken Platter (Created page with "== Quick Reference == {| class="wikitable" !Grilled Chicken Platter |1 grilled chicken fillet |- | |1- 4 oz serving cole slaw |- | |1- 4 oz spoodle green beans |} Q A Standard: All food items should have a fresh appearance and be neatly placed in the appropriate compartment  No drippings should be around the edge of the plate == Tools Needed == * Yellow tongs * #8 disher * 4 ounce perforated spoodle == Work Safe == * Wash your hands before starting to work and aft...") Tag: Visual edit
  • 17:46, 11 April 2024 Bfultz talk contribs created page Country Ham Dinner (Created page with "== Quick Reference == {| class="wikitable" !Country Ham Dinner |2 slices of Ham |- | |Choice of 2 side items |- | |1 Biscuit |} Q A Standard: All food items should have a fresh appearance and be neatly placed in the appropriate compartment  No drippings should be around the edge of the plate == Tools Needed == * Red tongs * Yellow tongs * 4 ounce perforated spoodle * 2 #8 dishers * 1 ounce ladle == Work Safe == * Wash your hands before starting to work and after ha...") Tag: Visual edit
  • 17:43, 11 April 2024 Bfultz talk contribs created page Country Fried Steak Dinner (Created page with "== Quick Reference == {| class="wikitable" !Holding time: |Dinner |Made to order |- | |Steak Patty |1 hour |- | |White Pepper Gravy |6 hours   |} == Tools Needed == * Fillet basket * Red tongs * Warming pan for product holding cabinet * Slotted lid for warming pan * 1-ounce ladle (for white pepper gravy) == 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...") Tag: Visual edit
  • 17:36, 11 April 2024 Bfultz talk contribs created page Chopped Steak Platter (Created page with "== Quick Reference == {| class="wikitable" !Chopped Steak Dinner |Three hamburger patties |- | |2 ounces chicken gravy |- | |Choice of 2 side items |- | |1 biscuit |} Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment  No drippings should be around the edge of the plate == Tools Needed == * Red tongs * 1 ounce ladle == Work Safe == * Wash hands before starting to work and after handling anything that...") Tag: Visual edit
  • 17:31, 11 April 2024 Bfultz talk contribs created page Chicken Fried Chicken Dinner (Created page with "== Quick Reference == {| class="wikitable" !Chicken Fried Chicken Dinner |1 Hand Breaded Chicken Fillet |- | |2 ounces white pepper gravy |- | |Choice of 2 side items |- | |1 biscuit |} Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment  No drippings should be around the edge of the plate == Tools Needed == * Full-size chicken basket * Yellow tongs * 1/2 size pan with grate * QA tag * 1 ounce ladle =...") Tag: Visual edit
  • 17:27, 11 April 2024 Bfultz talk contribs created page Cheeseburger Platter (Created page with "== Quick Reference == {| class="wikitable" !Cheeseburger Platter |Three hamburger patties |- | |Three slices American cheese |- | |One 4-ounce serving green beans |} Q A Standard: All food items should have a fresh appearance and be neatly placed in the appropriate compartment  No drippings should be around the edge of the plate == Tools Needed == * Red tongs * 4 ounce perforated spoodle == Health and Safety == * Wash hands before starting to work and after handli...") Tag: Visual edit
  • 14:38, 11 April 2024 Bdriggers talk contribs created page Chicken B.L.T. Sandwich (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storing !Quality Serving Temp !Once Opened/Prepped !Hold Time |- |Mayonnaise |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Pickles |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Lettuce |Cooler |Cooler |34°F - 41°F |34°F - 41°F | |- |Tomatoes |Cooler |Cooler |34°F - 41°F |34°F - 41°F |End of Day |- |Bacon |Freezer |Cooler |Room Temp | |4 Hours |- |Chic...") Tag: Visual edit
  • 14:32, 11 April 2024 Bdriggers talk contribs created page Big B.L.T. (Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storing !Quality Serving Temp !Once Opened/Prepped !Hold Time |- |Mayonnaise |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Lettuce |Cooler |Cooler |34°F - 41°F | | |- |Tomatoes |Cooler |Cooler |34°F - 41°F | |End of Day |- |Bacon |Freezer |Cooler |Room Temp | |4 Hours |- |Buns/Toast |Dry Storage |Dry Storage |Toasted to Order | | |} ☆ Q.A. Standard: Texas Toast should be eve...") Tag: Visual edit
  • 14:25, 11 April 2024 Bdriggers talk contribs created page Mashed Potatoes (Created page with "== Quick Reference == {| class="wikitable" !Storage !Recipe !Prep Temp !Prep Time !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package of potato flakes * 2 quarts boiling water |208°F |30 seconds |6 hours Steam well |150°F to 160°F |} == Portioning == {| class="wikitable" !Side Order |4 oz |- !Dinner Portion |4 oz |- !Pints |16 oz |} ☆ Q.A. Standard: Potato flakes should be thoroughly dissolved in water  No dry spots should be present Po...") Tag: Visual edit
  • 14:20, 11 April 2024 Bdriggers talk contribs created page Green Beans (Created page with "== Quick Reference == {| class="wikitable" !Receiving !Quality Serving Temp !Cook/Reheat Temp !Cook TIme !Hold Time |- |50°F - 70°F Dry Storage |150°F to 160°F |165°F - Must hold temp for 17 seconds |20 Minutes |2 days |} == Portioning == {| class="wikitable" |+ !Side Order |4 oz |- !Dinner Portion |4 oz |- !Pint |16 oz |} ☆Q.A. Standard: Should be firm in texture with fresh green coloring. == Tools Needed == * Can opener * Sanitized towel * Stock pot with lid...") Tag: Visual edit
  • 14:05, 11 April 2024 Bdriggers talk contribs created page White Pepper Gravy (Created page with "☆ QA Standard: Gravy base should have white appearance. Discard gravy that becomes beige to brown in color. == Tools Needed == Measuring cup Wire whisk Ladle 1/3 size pan with slotted lid 1/6 size pan with slotted lid WORKSAFE uWash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards. uAny tools and/or utensils used should be washed, and sanitized every four hours. uUse caution when p...") Tag: Visual edit
  • 14:04, 11 April 2024 Bdriggers talk contribs created page Chicken Gravy (Created page with "== Quick Reference == {| class="wikitable" !Storage !Recipe !Cooking Time !Cooking Temp !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package chicken gravy mix * 2 quarts boiling water |30 Seconds |208°F |6 hours Steam well |150°F to 160°F |} ☆Q.A. Standard: Consistent in color and texture with no lumps Gravy should be thick enough for swirls to be seen when stirred, and thin enough to pour easily from the ladle If a crust develops on the g...") Tag: Visual edit
  • 13:54, 11 April 2024 Bdriggers talk contribs created page Grits (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 |}") Tag: Visual edit
  • 13:47, 11 April 2024 Bdriggers talk contribs created page Sausage Gravy (Created page with "== Quick Reference == {| class="wikitable" |+ !Storage !Recipe !Prep Temp !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package white pepper gravy mix * 1 quart hot tap water * 3 quarts boiling water * 12 finely chopped, cooked sausage patties |208°F |6 hours Steam well |150°F to 160°F |} == Portioning == {| class="wikitable" |+ !Single Gravy Biscuit |6 oz |- !Double Gravy Biscuit |12 oz |- !Dine-In/Out Breakfast Plate |½” from fill line...") Tag: Visual edit
  • 14:02, 5 April 2024 Bfultz talk contribs created page B.L.T. Salads (Created page with "== Quick Reference (Recipes) == {| class="wikitable" !Product !Recipe |- !B.L.T. Salad |Level bowl of Shredded Iceberg Lettuce  2 oz. (by volume) Shredded Cheese 2 oz. (by volume) Crumbled Bacon 4 half slices of tomato |- !Crispy Chicken Salad |To a B.L.T. salad, add 3 large breaded chicken fingers cut into ½ inch squares |- !Grilled Chicken Salad |To a B.L.T. salad, add 1 grilled chicken fillet cut into ½ inch strips |}") Tag: Visual edit
  • 12:34, 5 April 2024 Bfultz talk contribs created page Cole Slaw (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Coleslaw mix |Cooler |Cooler |2 days |34°F - 41°F | |- |Prepared Coleslaw Dressing | |Cooler | |34°F - 41°F |4 days |- |Prepared Coleslaw | |Cooler | |34°F - 41°F |2 days |- |Mayonnaise |Dry Storage |Dry Storage |34°F - 41°F |34°F - 41°F | |- |Sugar |Dry Storage |Dry Storage | | | |- |Pickles |Dry Storage |Dry Storage |34°F - 41°F |34...") Tag: Visual edit
  • 12:00, 5 April 2024 Bfultz talk contribs created page Tomatoes (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Hold Temp !Hold Time !Serving Temp !Size Standard |- |Tomatoes |Cooler |Cooler |34°F- 41°F |Prepped - EOD |34°F- 41°F |5 x 5 |- | | | | | | |Sliced 1/4” thick and at least 1/2” in diameter |} Q.A. Standard: High pink to medium red in color. Free of broken skin, decay, insects, and excessive scarring. == Tools Needed == * Mesh safety glove * Tomato shark * Tomato slicer * Plastic storage...") Tag: Visual edit
  • 14:27, 4 April 2024 Bfultz talk contribs created page Onions (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Hold Time !Serving Temp !Size Standard |- |Onions |Dry Storage |Whole Onions - Dry Storage - 6 inches off the floor |Prepped - EOD |34°F - 41°F |Whole Onion - 3-4 inch yellow onion |- | | |Prepped Onions - 34°F - 41°F - Cooler or make table | | |Ringed Onions - 3/16” thick and 1 1/2” - 3 1/2 “ in diameter |- | | | | | |Diced Onions - 1/4” cut |} Q.A. Standard: 3 - 4-inch yellow onions...") Tag: Visual edit
  • 14:10, 4 April 2024 Bfultz talk contribs created page Lettuce (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Quality Serving !Once Opened/Prepped !Hold Time !Cut |- |Shredded Lettuce |Cooler |Cooler |34°F - 41°F |2 day hold time |End of Day - panned lettuce |1/4” thickness |} Q.A. Standard: Bags of lettuce should be tightly sealed with no leaks. Inspect the bags to ensure there is not an excessive amount of red or brown spotting. == Preparing and Holding == * Place a dissolvable label on the bag of...") Tag: Visual edit
  • 13:59, 4 April 2024 Bfultz talk contribs created page Secret Sauce (Created page with "== Quick Reference == {| class="wikitable" !Product !Storage !Quality Serving !Hold Time |- |Prepared Secret Sauce |Cooler |34°F - 41°F |7 days |} {| class="wikitable" !Recipe: |160 ounces (5 quarts) ketchup |- | |40 ounces mustard |- | |8 ounces pickle juice |- | |8 ounces cold water |} QA Standard:  Sauce should be thoroughly blended with no color swirls present. == Tools Needed == * 13 ½” rubber spatula * Wire whisk * 8-quart cambro with lid * Measuring cup...") Tag: Visual edit
  • 13:51, 4 April 2024 Bfultz talk contribs created page Ranch Dressing (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Ranch Dressing Pack |Dry Storage |Dry Storage | | | |- |Buttermilk |Cooler |Cooler | |34°F - 41°F | |- |Mayonnaise |Dry Storage |Dry Storage |Cooler |34°F - 41°F | |- |Ranch Dressing | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Recipe: |64 ounces (1 pouch) mayonnaise |- | |64 ounces buttermilk |- | |1 packet ranch dressing mix...") Tag: Visual edit
  • 13:40, 4 April 2024 Bfultz talk contribs created page Honey Mustard (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Honey Mustard Base |Dry Storage |Dry Storage | | | |- |Mayonnaise |Dry |Dry |Cooler |34°F - 41°F | |- |Honey Mustard | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Recipe: |1 pouch of honey mustard base |- | |1 pouch mayonnaise |}") Tag: Visual edit
  • 13:17, 4 April 2024 Bfultz talk contribs created page Comeback Sauce (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Comeback Base |Dry Storage |Dry Storage | | | |- |Sugar |Dry Storage |Dry Storage | | | |- |Comeback Sauce | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Recipe: |1 pouch of comeback base |- | |2 oz. (by volume) sugar |}") Tag: Visual edit
  • 13:09, 4 April 2024 Bfultz talk contribs created page Buffalo Sauce (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Bulliards Hot Sauce |Dry Storage |Dry Storage | | | |- |Garlic Tabasco |Dry Storage |Dry Storage | | | |- |Liquid Margarine |Cooler |Cooler | | | |- |Buffalo Sauce | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Full Batch Recipe: |1 gallon Bulliards hot sauce |- ! |5 ounces garlic tabasco |- ! |42 ounces liquid margarine |- !Half Bat...") Tag: Visual edit
  • 12:26, 4 April 2024 Bfultz talk contribs created page BBQ Sauce (Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |BBQ Sauce |Dry Storage |Dry Storage | | | |- |Honey Sauce |Dry Storage |Dry Storage | | | |- |BBQ Sauce | | |Cooler |34°F - 41°F |4 days |} Recipe: 1 gallon BBQ sauce 1 pouch honey") Tag: Visual edit
  • 16:30, 1 April 2024 Bdriggers talk contribs created page Smoked Sausage (Created page with "{| class="wikitable" !Receiving !Storage-Thaw !Thaw Time !Storage Hold Time !Cook Time !Minimum Internal Cooking Temp !Quality Serving !Hold Time |- |Freezer |Cooler |24 hours | * Freezer - Unopened 90 days * Cooler - Unopened-2 weeks * Opened -7 days |7 minutes |155°F |150°F-160°F | * MPHC -60 minutes * Biscuit -20 minutes |}") Tag: Visual edit
  • 16:22, 1 April 2024 Bdriggers talk contribs created page Sausage (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...") Tag: Visual edit
  • 16:12, 1 April 2024 Bdriggers talk contribs created page Pancakes (Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Quality Serving !Thawing Time !Thawing Temp !Hold Time !Cook Time |- |Pancakes |Freezer |Cooler |120°F |24 hours |34°F - 41°F |Cook to order | * Regular order - button 0 * Kid’s order - Button 5 |- |Pancake Syrup |Dry Storage |Dry Storage |50°F - 70°F | | | | |} === Portioning === {| class="wikitable" |+ !Regular Order !Kids Order |- |3 pancakes with ½ oz. margarine |1 pancake with ¼ oz...") Tag: Visual edit
  • 16:08, 1 April 2024 Bdriggers talk contribs created page Hash Browns (Created page with "== Quick Reference == {| class="wikitable" |+ !Storage !Cook Time !Cook More Time !Hold Time !Fryer Temp !Quality Serving Temp |- |0° F +/-10° F |2 minutes 15 seconds |7 minutes 45 seconds |10 minutes |350° F |150° F to 160° F |} === Portioning === * Full fry carton (Regular or Large) ☆ Q.A. Standard: Frozen hash browns should be free of ice crystals. Cooked hash browns should be golden brown with no excessive breakage. == Tools Needed == * Fry scoop * Brown...") Tag: Visual edit
  • 15:53, 1 April 2024 Bdriggers talk contribs created page Ham (Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Freezer |- !Thaw Temp |34°F – 41°F |Cooler |- !Thaw TIme |48 hours |Cooler |} === Holding Times === {| class="wikitable" |+ !Freezer |6 months |0°F +/- 10°F |- !Thawed |30 days |34°F - 41°F |- !MPHC |30 minutes |150 - 160°F |- !Biscuit |20 minutes |Sandwich bin |} === Cooking Times === {| class="wikitable" !Cooking Time |3 minutes |- !Duty |1 ½ minutes |- !Cook More |27 minutes |} === Co...") Tag: Visual edit
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