Southern Rock ISM'S Flashcards
What is the ism about spuds
they must be cooked at 400 degrees for 1 hour with 15 minute rotations
What is the hub spec for spuds
cook them at 425 degrees for 1 hour with thirty minute rotations
Why do we cook the spuds the way that we do
for better quality and comes out fluffy, fresh, and not burnt
what is a note/reminder about spuds
Mark ovens with 0, 15, thirty, and 45 to ensure proper rotations
What is the ism about bacon
cook 4 sleeves of bacon per tray and bacon is placed on top of cheese on spuds
what is the hub spec for bacon
5 sleeves of bacon per tray and bacon is placed under cheese on all spuds
Why we do it for the bacon
evenly cooked perfect bacon. no burnt or undercooked pieces & looks appealing, guests see the bacon and it gets crispier
note/reminder about bacon
cook in the bottom oven at three hundred twenty five degrees
how many club crackers are there
86
What is the ism about crackers
saltines at condiment station (dine in) and expo (to go)
What is the hub spec for crackers
none
why we do it for crackers
It saves money without club crackers on every plate
what is the ism about kids cookies
for dine in placed on plate, unwrapped for to go wrapped in cling wrap
what is the hub spec about kids cookies
to go kids’ cookie placed in a cookie bag
why we do it: kids cookies
kids cookie is too small for cookie bag and saves on cookie bags
notes/ reminder about kids cookies
do not put label on kids’ cookie
what is the ism about wrapping
clubs are boxed (unless not on wheat) 12 inch sandwiches are wrapped
what is the hub spec about wrapping
clubs and 12 inch sandwiches are boxed
why we do it: wrapping
packaging costs decrease when using paper instead of boxes
what is the ism about croutons
they are baked at three hundred 25 degrees for 5 mins in the bottom oven
what is the hub spec about croutons
they are used straight from the bag
why we do it: croutons
infuses flavors and treats perfectly crunchy croutons
what is the ism about silverware
placement of prongs/ends of the utensils will be placed under the food
what is the hub spec about silverware
none
why we do it: silverware
to prevent the handles we touched from sliding into the guests food
what is the standard avocado prep
must be pre cut, half avocado cut into 8 strips, placed in deli paper and sprinkled with salt and pepper
why it matters: avocado prep
perfectly cut avocado is more appealing to guests and its makes it look awesome
standard pickles
ask every guest if they want one; dine in pickles held in brine, to go pickles; drained, bagged, then wrapped in sandwich paper
why it matters; pickles
guest love our pickles, we cant forget to give them one, keeping in brine keeps fresh
kids toastie; standard
all kids sandwiches come on sliced wheat bread and cut diagonally
why it matters; kids toasties
to ensure consistency
to go salad dressings: standard
all dressings must be placed in the salad container
why it matters: to go salad dressing
to ensure guests get their dressing
