Grilled products

Question 1

What are the slice heights for each bun?

Answer 1

16mm except for bacon roll and legend buns which are 17mm

Question 2

What is the diameter for each bun

Answer 2

Regular- 95-98mm
Quarter-95-102mm
Mac-95-98mm
Bacon-160-165mm
Legend- 130-170mm

Question 3

What is the overall height for each bun?

Answer 3

Regular-38-44mm
Quarter- 41-48mm
Mac-57-64mm
Bacon-44mm
Legend-45mm

Question 4

What are the bakeout weights (12 buns) ?

Answer 4

Regular- 609-638g
Quarter- 708-732g
Mac- 879-907g
Bacon-792-924g
Legend-900-1200g

Question 5

What is the max run size for each meat?

Answer 5

10:1= 8 4:1= 6 3:1=4

Question 6

What is the removal times for each meat?

Answer 6

10:1= 18 seconds 4:1=13 seconds 3:1=10 seconds

Question 7

What is the minimum cook time for each meat for each grill?

Answer 7

10: 1= 42 seconds on clamshell but 47 seconds on garland grill
4: 1=112 on clamshell, 114 seconds on garland
3: 1= 112 o clamshell and 114 seconds on garland

Question 8

What is the cooking temperatures for each grill?

Answer 8

218° on the top platen and 177° on the bottom platen

Question 9

What should the temperatures of the side freezers be and how long do they take to freeze down?

Answer 9

-18° to -23° and 45 minutes

Question 10

what temperature are the toasters at, how long does it roughly take per cycle and what is the warm up time?

Answer 10

216° , 17 seconds per cycle and 45 minute warm up.

Question 11

What are the yields for tomato ketchup and mustard?

Answer 11

95-100 servings per litre for ketchup and 1167-2000 servings per litre for mustard

Question 12

What are the yields for reg onion and fresh onion?

Answer 12

reg onion 375-395 servings per packet and fresh onion is 136-141 servings per kg

Question 13

what is the lettuce yield for shredded lettuce and pickles?

Answer 13

lettuce is 31-35 servings per kg and pickles is 273-345 per kg

Question 14

what is the yield for big mac sauce?

Answer 14

36-38 servings per tube

Question 15

What goes into a big mac?

Answer 15

Sauce= 20ml
onion= 7g
lettuce= 28g
cheese= 1 slice
pickles= 2

Question 16

what goes into a quarter?

Answer 16

ketchup= 15ml
mustard=0.7ml
onion= 7g
pickle= 2
cheese= 2 slices

Question 17

what goes into a saver beef product

Answer 17

Ketchup= 10ml
mustard-= 0.7ml
onion= 3.5g
pickle= 1-2 
cheese= 0-2

Question 18

What is the stacking height for regular, mac and quarter buns?

Answer 18

Regular= 20 trays
Mac= 26 trays
Quarter= 20 trays

Question 19

What is the stacking height for regular and quarter meat?

Answer 19

Regular= 8 Quarter= 6

Question 20

What is the minimum shelf life on arrival at the store for regular, mac and quarter buns?

Answer 20

4 days

Question 21

What is the minimum shelf life on arrival at the store for regular and quarter meat?

Answer 21

regular= 45 days quarter= 45 days

Question 22

What is the minimum shelf life on arrival at the store for shredded lettuce, fresh onion and regular onion?

Answer 22

Lettuce= 4 days
Fresh onion= 5 days
Regular onion= 180 days

Question 23

What is the minimum shelf life on arrival at the store for bulk ketchup, mustard, pickles and big mac sauce?

Answer 23

Bulk ketchup= 90 days
Mustard= 60 days
pickles= 60 days
Big mac sauce= 60 days

Question 24

what is the minimum shelf life for salt and pepper mix on arrival at the store?

Answer 24

180 days

Question 25

what is the minimum shelf life for cheeses slice on arrival at the store?

Answer 25

70 days

Question 26

What are the 3 standards when it comes to grilled products?

Answer 26

Food safety standard, visual standards and the quality standard

Question 27

What is the food safety standard for grilled products?

Answer 27

All probed patties must be at or above 70° or above the minimum cook time

Question 28

What is the visual standard for grilled products?

Answer 28

None of the patties show signs of red/pink meat and juices are clear/ yellowish by the time the patty is placed on the sandwich/ tray and by the time of the destructive test

Question 29

What is the quality standard for grilled products?

Answer 29

At least one probed patty per run must be between 70°c and 78°c, provided all probed meat patties meat the food safety and visual standards.

Question 30

What is the secondary shelf life for cheese slices, lettuce, fresh onion and big mac sauce?

Answer 30

cheese slices= 24 hours including tempering
Lettuce= 2 hours ambient including tempering
onion= 2 hours ambient including tempering
big mac sauce= 48 hours including tempering

Question 31

How long foes cheese slices, lettuce, fresh onion and big mac sauce take to temper?

Answer 31

Cheese= 5 hours
lettuce= 1 hour
onion= 1 hour
big mac sauce= 5 hours

Question 32

Once in the grill side freezer, how long is the secondary shelf life of any meat that is stored in there?

Answer 32

2 hours