Grill Line Info Flashcards
1
Q
Turning On Equipment
A
Grill: 15 mins before kitchen opens at med-high
Broiler: 15 mins before kitchen opens
Toaster: on standby, but turned to full when first order comes in
2
Q
Closing Station
A
- when told, turn off equipment
- inserts and cambros in cold table get switched out for new ones every night
- Stock new product (cover leftover with clingwrap)
- Complete and get closing checklist signed
3
Q
Load the Grill
A
Putting a high quantity of things in the grill during busy days
4
Q
Sanitizing Station
A
Use quat strips to test that the sanitizer is as strong as 200ppm
5
Q
Setting Up Steamer
A
- 1 or 2 inches of water
- Turn on to level 5
- Need to heat up beef (160) gravy (165) and cheese sauce (165) in microwave before going in steamer
- It can only hold for 2 hours
6
Q
Positions
A
Grill person: cooking all proteins
Plater: Toasting Buns and plating
