Q.A. Standard: Ensure Corn, margarine and salt/pepper are blended well.
Tools Needed
4 oz. perforated spoodle
Long handled teaspoon
1- 1/3 size pan 6” deep
13 1/2” rubber spatula
Dissolvable labels
2 - ½ size pans
White Lug
Serrated knife
1- ounce spoodle
Mesh safety glove
Measuring cup
Sharpie
Work Safe
Wash hands before starting work and after handling anything not food related
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
PREPARING CORN SIDE PORTIONS (Individual)
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
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)
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
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
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
