Table of Contents
Advertisement
PURPOSE
To prepare, hold and serve ground beef patties.
To prepare meat for chili.
To review grill position, maintenance and responsibilities.
To describe grill set up and cleaning procedures.
QUICK
Ground beef shelf life: Use-by date stamped on box.
REFERENCE
Cases are dated by meat packer for proper rotation.
Do not stack cases more than five high in walk-in cooler.
Walk-in temperature: 34°F. to 38°F.
Freezer temperature: 0°F. to 10°F.
Grill temperature: 250°F.
Patty sizes are 2-ounce and 4-ounce.
4-ounce patty cook time: 5 to 5 ½ minutes.
2-ounce patty cook time: 3 to 3 ½ minutes.
Ground beef case: 40 pounds; four 10-pound sleeves.
Use perforated, stainless steel, false bottoms in all meat pans.
Meat sleeves opened in meat pans on-line using a red handled, serrated spatula.
The bottom side of the plastic meat sleeve is opened with a red-handled, serrated
spatula to allow blood drainage from the sleeve.
Used meat pans with false bottoms replaced with clean pans and false bottoms at
post-rush lunch, post-rush dinner and at close.
Use lids on meat pans on-line.
Pink colored, disposable towels used at grill position only and replaced hourly.
Sanitizer solution for grill replaced hourly.
4-hour hold time marked for all meat pans on-line.
Grill operator does not assist with sandwich preparation or touch any ready-to-eat
food items.
Minimum acceptable cooked temperature: 160°F.
TOOLS AND
Two grill spatulas per grill.
SUPPLIES
Pink grill towels.
1/6-sized, 6-inch deep, stainless steel pan for sanitizer solution.
Full aluminum salt dredge.
Empty stainless steel pan for chili meat.
Chili meat ziplock plastic freezer bags.
Marking pen.
Scale to weigh meat.
Trash can.
Thermometer.
Grease buckets and liners.
Full-sized, 6-inch deep, stainless steel pans.
Full-sized, perforated, stainless steel, false bottoms.
1/2-sized solid, clear plastic lids.
Plastic wrap.
Colander.
1/3-sized, 6-inch deep, stainless steel pans.
1/3-sized, perforated, stainless steel, false bottoms.
1/3-sized solid, clear plastic lids.
1/2-sized (long), 6-inch deep, stainless steel pans.
1/4-sized, 6-inch deep, stainless steel pans.
1/4-sized, perforated, stainless steel, false bottoms.
1/4-sized solid, clear plastic lids.
Grill cleaning tools.
Red-handled serrated spatula.
Box knife.
Cut-resistant glove.
OVERVIEW
OVERVIEW
15
Advertisement
Table of Contents
