Test Group A - Loaded! Fried Chicken Bowl
Quick Reference
| Product | Receiving | Storage | Quality Serving | Hold Time | Portioning Size |
| Corn | Freezer | Freezer | 150°F - 160°F | Portioned - 2 Days
Individual hot held - 30 minutes MPHC - 4 hours |
4 ounces |
| Margarine | Cooler | Cooler | |||
| Salt/Pepper Blend | Dry Storage | Dry Storage | Level teaspoon |
Cooking Times by Microwave
Amana & Panasonic
1 side portion 35 Seconds
Oncue
1 side portion 30 Seconds
Q.A. Standard: Ensure Corn, margarine and salt/pepper are blended well.
Tools Needed
WORKSAFE
| COOK TEMP
165°F 17 SECONDS |
| HOLD TEMP
135°F |
| EVERY 4 HOURS |
| WASH HANDS BEFORESTARTING WORK AND
AFTER HANDLING ANYTHING NOT FOOD RELATED |
| MINIMUM ALL COOKED FOODS |
| GLOVES |
| IF LEAVING WORKSTATION OR CHANGING TASKS, WASH HANDS & CHANGE GLOVES |
| WASH, RINSE, SANITIZE ALL UTENSILS & SURFACES |
| ITEM: CORN |
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 30th + 31st = Discard on the 31st (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
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
v Never serve expired product
v Discard any pre-portioned sides that expire at EOD
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.
· 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
· 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
| Portions | AMOUNT | AVERAGE |
| Individual Servings | 4 ounces | 15 servings per bag |
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
· 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