Grilled Products

Question 1

Probe requirements

Answer 1

Must be above 70 degrees and below 78 and cooked for minimum cook time

Question 2

Visual standard

Answer 2

Clear or yellow juices
No red meat

Question 3

Assuring quality and safety

Answer 3

Beef patties must be transferred directly to freezer on delivery within 30 mins
Check for signs of temperature abuse throughout the day

Question 4

How to tell if beef is poor quality

Answer 4

Red areas
Ice crystals
Looks dry
Sticking together

Question 5

What to do if meat undercooks

Answer 5

Check frozen patty
Check auto levelling
Accurate placement
Check grill settings

Question 6

DFS procedure

Answer 6

When cooking quarter and promo beef, both must be checked in all platens of the grill
Both must pass visual and food safety checks

Question 7

Grill procedure

Answer 7

Must be turned off once every 24hr to perform auto levelling
Ensure grills do not have carbon build up and are cleaned correctly ever night
Product recognition must be set to auto
Ensure they are calibrated correctly

Question 8

Grill side freezers

Answer 8

-18 to -23 degrees with a 45 min downtime

Question 9

Uhc

Answer 9

Temp 75 degrees
Warm up time 25mins
Hold time 15mins

Question 10

Raw products found in the chiller and it’s temp
Cheese slices
Shredded lettuce
Fresh onions
Mac sauce
Red onion

Question 11

Freezer temperature

Answer 11

-18 to -23 degrees

Question 12

Raw product procedures

Answer 12

Keep opened products covered
Use ‘use first’ tape
Keep condiments covered with lids
Containers must be cleaned before and after use
Do not re-chill tempered products
Label with a ready at date