MIT

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Author:
Mattyj1388
ID:
278333
Filename:
MIT
Updated:
2014-09-04 18:09:15
Tags:
fry patty
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Description:
General information on food preparation and policies
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  1. How long it should take One employee to prep a box of lettuce? How long after preparation does it last?
    • 30 minutes or less to prep.
    • 4 Shifts
  2. How long it should take One employee to prep a box of tomato's? How long after preparation does it last?
    • 15 minutes or less to prep.
    • 4 Shifts
  3. How long it should take One employee to prep a bay of onions? How long after preparation does it last?
    • 60 minutes or less to prep.
    • 4 Shifts
  4. How long it should take One employee to prep a bag of potato's? How long after preparation does it last?
    • 5 minutes or less to prep.
    • 3 Shifts.
  5. How long it should take One employee to prep a box of bacon? How long after preparation does it last?
    • 30 minutes or less to prep.
    • 3 Shifts.
  6. How long it should take One employee to prep a box of hot dogs? How long after preparation does it last?
    • 20 minutes or less to prep.
    • 3 Shifts
  7. How long it should take two employees to prep a box of Meat? How long after preparation does it last?
    • 10 minutes or less to prep.
    • 3 Shifts.
  8. How long it should take One employee to prep a sixth pan of green pepper/jalapeno? How long after preparation does it last?
    • 15 minutes or less to prep.
    • 4 Shifts
  9. What temperature does cold food need to be stored in?
    33-41oF
  10. Hot food should be kept at or above what temperature after it is cooked?
    140oF
  11. Describe the "Pre-Cook" descriptions.
    • Under -will snap when performing the mush test, have shine to it.
    • Perfect- Dull, Soft and Limp, will have slight resistance, soft interior, and stays with in the skin.
    • Over - Tougher (thicker) skin, no resistance in the "mush" test.
  12. Describe the "Final-Cook" descriptions.
    • Under - Will still have a raw taste to it.
    • Perfect- Will melt in your mouth, firm outside & mash potato inside.
    • Over- will have a slightly burnt taste, tougher skin and may have a slightly hollow inside.
  13. Describe a perfectly cooked patty.
    • 1. Well done
    • 2. Juicy
    • 3. Glistening
  14. Patty 1st section:
    • 1. Patty placement in 1st section of grill.
    • 2. Changing gloves after raw meat.
    • 3. Correct first flip: single motion using bottom section of the spatula.
  15. Patty 2nd section:
    • 1. Evening out the patty (leveling)
    • 2. Seperating, (moving to proper place.
    • 3. Flip when a significant amount of blood begines to rise.
  16. Patty 3rd section:
    • 1. Flipping accuracy.
    • 2. Checking the meat: cut into deepest part to see no pink.
    • 3. Final Product.
    •     a. Well done
    •     b. Juicy
    •     c. Glistening
  17. Cooking Hot Dogs:
    • 1. Proper placement in the top of 3rd section of grill.
    • 2. Glove Change observed after touching cold dog meat.
    • 3. Final product.
  18. Where did Five Guys start? Who are they?
    • Arlington, VA
    • The 5 are
    • Jim
    • Matt
    • Chad
    • Ben
    • Tyler
  19. How long do Steritech Audits take?
    About two hours
  20. Essay: What is the proper technique for cooking burgers?
    Place the patty on the grill (in the 1st section). Separate the patty from the grill. Wait for the edges of the patty to turn gray. When the edges turn gray, flip the patty and even it out (with the leveler) with the patty press one time only. Separate the patty from the grill. Wait for blood to rise to the top, when you see a good amount of blood, flip the patty. Continue doing this until you see clear juice. When you see the clear juice, the patty is done.
  21. Essay: What is the proper technique for cooking fries?
    Pre-cook the fries until they change color slightly (approximately two and a half minutes). Let the fries sit on the rack or above the oil until they appear dull, soft and limp (at least two and a half minutes). Drop the fries into the oil until they begin to float (approximately two and a half to three minutes). The color of the fries is not an indicator as it will vary with the type of fries we are using as well as with the age of the oil.
  22. What are the ranges for Audits?
    • Low - Risk - 100-96
    • Medium-low Risk (ML) - 95-90
    • Medium-high Risk (MH) - 89-85
    • High - Risk (HR) - 84 or lower (and/or 3+ critical)
  23. What is the concentration of Sanitizer solution allowed?
    150 - 400 ppm
  24. What is the temperature for the potatos soaking in the sinks?
    About 55o but lower than 70o
  25. How much salt/Cajun go on fries?
    even coat/ generous portion
  26. How long it should take One employee to prep a box of Cheese? How long after preparation does it last?
    • 30 minutes or less to prep.
    • 4 Shifts.
  27. How long it should take One employee to prep a box of Pickles? How long after preparation does it last?
    • 5 minutes or less per jar.
    • 10 shifts.
  28. How long it should take One employee to prep a box of Mayonnaise? How long after preparation does it last?
    • under 5 minutes
    • 7 days

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