Meats/ chicken Flashcards
Sausage temp
Between 69-74 degrees
Getting meat off the grill- who does it?
Small meat- 10:1 & sausage (CREW)
Big meat- 4:1 & 3:1 (manager)
Sausage cook time- starting point
51 seconds
Removal times for meat
18 seconds
What patties get tempted with food safety?
All corner patties
If you lay 8 it would be- 1,4,5,8
If you lay 6 it would be- 1,3,4,6
How do you stack sausage?
In stacks of 4
what is REC
R- raw product
E- equipment
C- crew issues
What tools are used for eggs-
Yellow Tweezers – used for raw eggs
White Hutzler – used for cooked eggs
Egg temp
Above 71 degrees
Egg start cook time
150 seconds
Temp of grill for eggs
129 degrees
Removal time for eggs
30 seconds
What is yielded egg?
When the egg is cut in half and does not run
Timer for eggs
2 hours with a secondary timer brought out chilled
-4 hours back in walk-in fridge with secondary timer
What is the temperature range for meat?
69-77.9 degrees
Patties temp range rule
3 out of 4 must hit between the range of 69-77.9 degrees
Beef cook time starting points
10: 1 - 41 Seconds
4: 1 - 114 Seconds
3: 1 Angus – 190 seconds
Cook time starting points (Taylor Next-Gen only):
4:1 - 124 Seconds 10:1 – 41 Seconds
What is the stack amount for 10:1?
1
Grilled chicken Max and min run size
Max 6
Min 2
Grilled chicken starting cook time
365 seconds
Temperature of grilled chicken
74 degrees
Grilled chicken water amount
120mL
Grilled chicken removal time
15 seconds
If something doesn’t meet- how much in seconds should you increase?
5 second increments
