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Food safety > Meats/ chicken > Flashcards

Meats/ chicken Flashcards

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Gourmet Food flashcards
1
Q

Sausage temp

A

Between 69-74 degrees

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2
Q

Getting meat off the grill- who does it?

A

Small meat- 10:1 & sausage (CREW)

Big meat- 4:1 & 3:1 (manager)

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3
Q

Sausage cook time- starting point

A

51 seconds

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4
Q

Removal times for meat

A

18 seconds

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5
Q

What patties get tempted with food safety?

A

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

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6
Q

How do you stack sausage?

A

In stacks of 4

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7
Q

what is REC

A

R- raw product
E- equipment
C- crew issues

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8
Q

What tools are used for eggs-

A

Yellow Tweezers – used for raw eggs

White Hutzler – used for cooked eggs

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9
Q

Egg temp

A

Above 71 degrees

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10
Q

Egg start cook time

A

150 seconds

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11
Q

Temp of grill for eggs

A

129 degrees

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12
Q

Removal time for eggs

A

30 seconds

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13
Q

What is yielded egg?

A

When the egg is cut in half and does not run

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14
Q

Timer for eggs

A

2 hours with a secondary timer brought out chilled

-4 hours back in walk-in fridge with secondary timer

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15
Q

What is the temperature range for meat?

A

69-77.9 degrees

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16
Q

Patties temp range rule

A

3 out of 4 must hit between the range of 69-77.9 degrees

17
Q

Beef cook time starting points

A

10: 1 - 41 Seconds
4: 1 - 114 Seconds
3: 1 Angus – 190 seconds

18
Q

Cook time starting points (Taylor Next-Gen only):

A

4:1 - 124 Seconds 10:1 – 41 Seconds

19
Q

What is the stack amount for 10:1?

A

1

20
Q

Grilled chicken Max and min run size

A

Max 6

Min 2

21
Q

Grilled chicken starting cook time

A

365 seconds

22
Q

Temperature of grilled chicken

A

74 degrees

23
Q

Grilled chicken water amount

A

120mL

24
Q

Grilled chicken removal time

A

15 seconds

25
Q

If something doesn’t meet- how much in seconds should you increase?

A

5 second increments

Food safety (6 decks)

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