Loaded Fried Chicken Bowl
QUICK REFERENCE
| Product | Receiving | Storage | Quality Serving | Hold Time | Portioning Size |
|---|---|---|---|---|---|
| Mashed Potatoes | Dry Storage | Dry Storage | 150°F - 160°F | 6 hours | 8 ounces |
| White Pepper Gravy | Dry Storage | Dry Storage | 150°F - 160°F | 6 hours | 2 ounces |
| Corn | Freezer | Freezer | 150°F - 160°F | Portioned - 2 days | 1 ounce |
| Chicken Tenders | Cooler | Cooler | 150°F - 160°F | 30 minutes | 3 tenders |
| Crumbled Bacon | Room Temp | 1 ounce |
Q.A. Standard: Ensure corn, margarine, and salt/pepper are blended well.
TOOLS NEEDED
- 2 - 1 oz. spoodles
- #8 Disher
- 1/3 size 6" deep pan
- 1/6 size pan
- Biscuit splitter
- Cutting board
- 2 - ounce ladle
- Measuring cup
WORKSAFE
PREPARING AND HOLDING
HOLDING CORN
- Corn is held in pan at 34°F – 41°F
CRUMBLED BACON
- Crumbled bacon is held 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
PREPARING MASHED POTATO BOWLS
- Prepared to order
- Portion 2 level scoops (8 ounces) of mashed potatoes into bowl
- Using bottom of disher, make a depression into top of mashed potatoes
- Using the 2 oz. ladle pour 2 ounces of plain white gravy over potatoes
- Use 1 oz. spoodle portion corn over gravy/mashed potatoes
- Place bowl into microwave- Sit lid on top of bowl- Do not close lid
- Microwave
- Panasonic- 30 seconds
- Oncue- 25 seconds
- Cut three breaded chicken tenders into ½ “squares. Place into bowl
- Use 1 oz. spoodle to portion a level scoop of crumbled bacon evenly over tenders