Hot Cook Need-to-Know Study Guide

Transcription

1 Use this to study for the Hot Cook Quiz. Your quiz will cover the information below; however, since Golden Corral never stops striving to improve and is constantly updating and changing, you should also check the most current recipes for any possible updates to these specs. General Food is kept out of the temperature Danger Zone ( F) All Co-workers wash hands every 20 minutes in warm, soapy water for 20 seconds. Flat grills and fryers calibrated to 350 F. Fryer timers always used and calibrated. At closing, wells filled with water to touch bottom of display pans. Water must be 180 F-190 F at opening to maintain product temperature. All fried foods drained for seconds. Hot foods maintained at 150 F in food warmer and on buffet. Shelf life of all soups and gravies is 4 hours. Products immediately replenished so that hot bar foods, carving station, and steaks are never unavailable for longer than 3 minutes with goal of 1 minute. If necessary, fill an empty space with another item, but all 10 TO WIN and promotional items must be available within 5 min, and all other required menu items must be available within 15 min. In company restaurants, all fried foods except Fried Chicken are served in 1¼" deep pans. In company restaurants, pans deeper than 4" are never used on the bar for serving. In company restaurants, shallow pans are used at opening, slowdown, and closing to help maintain food temperature and quality. For recipe measurements, 1 crock is to the beveled edge and 1 full crock is to the top of the crock. Buffet labels are required for all hot bar products except lemon wedges. In company restaurants, two-thirds size pans are used for meat items only, except Fried Chicken. Always use half-size 2 ½ deep pans for Fried Chicken. Potatoes baked at 450 F or 325 F until soft (about 1 to 1.5 hours) Baked Potatoes may be held in food warmers or on the buffet for a maximum of 2 hours. 3-minute holding time for fried products (5 minutes for Fried Chicken) on Cook s shelf. Fried items may not be held in the food warmer. Soup temperature maintained at 160 F. Heat lamps required over fried foods (except honey buns and donuts) and Carving Station. Leftover meat stripped from the bone and prepped the same day the meat was cooked. 48-hour shelf life held covered in the cooler. All buffet products are put in clean pans after the lunch rush, before the dinner rush, and after the dinner rush. Utensils are changed a minimum of 4 times/day. Soiled or food-caked utensils are changed immediately. For the messiest products, change out the utensil EVERY TIME you change out a pan. These are: Macaroni & Cheese, Mashed Potatoes, Cheese Sauce, Soups, Gravies, Scrambled Eggs, and Enchiladas. Rev Page 1 of 5

2 Rotisserie Chicken Shelf life of prepped, whole, raw rotisserie chickens covered in cooler is 24 hrs. (either spitted or held in food storage boxes). The internal breast and thigh temperature of cooked Rotisserie chicken must be 170 F. Whole, uncut Rotisserie Chicken can be held covered in the food warmer for up to 60 minutes. Shelf life of cut Rotisserie Chicken on the buffet is 30 minutes. In company restaurants, Rotisserie Chicken is served with plastic dome covering pan. Rotisserie Chicken and BBQ Chicken Leg Quarters are served in a single layer in the pan, never stacked. Bourbon St. Chicken Only raw chicken thigh meat (1"x1" pieces) is used to prepare Bourbon St. Chicken, not leftover, pulled chicken. Thawed chicken thigh meat for Bourbon Street has a 24-hour shelf life prior to marinating. All other thawed chicken has a 48-hour shelf life. 2.5 lbs. or 1 crock of Bourbon St. Chicken cooked at a time. Bourbon St. Chicken is cooked on a flat grill or in a wok, not in a skillet. Cook times are 12 minutes on grill or 6-8 minutes in Wok. Marinated Bourbon St. Chicken is sprinkled lightly with Bourbon St. Seasoning at time of cooking. Cooked chicken is topped with hot Teriyaki Sauce just before serving. Shelf life of cooked Bourbon Street Chicken is 1 hour. Fried Chicken Fried Chicken breading sifted and water changed in dipping bucket after every case of chicken. All breadings discarded every 4 hours and at end of day. Same breading never used for different meat products. All breadings and batters covered when not in use. Tuck wings after breading. 5-minute shelf life for raw, breaded chicken. For Fried Chicken set timer for 14 min., then drop breaded chicken pieces in this order: thighs, legs, breasts, wings. Serve all pieces of Fried Chicken together in one well. Use the large Fried Chicken label. For Fried Chicken, additional legs, wings and/or thighs may be added to 8-piece cut chicken, as long as all pieces are available. Wings must be marinated in-house. A separate pan of fried chicken legs or wings may be served in addition to the pan of Fried Chicken. Pot Roast Each Pot Roast is 2 lbs. sliced chuck clod. Pot Roast cooked 11 hours at 300 F and held for 2 hours at 165 F in cook-and-hold oven. Rev Page 2 of 5

3 Pot Roast gravy made from pan gravy mixed with enough Brown Gravy to make 4 quarts. Mixture must be no more than ¾ pan gravy and must be at least ¼ freshly prepared Brown Gravy. If there are no pan drippings, it is acceptable to use an entire pitcher of straight brown gravy. In company restaurants, Pot Roast is served in a full-size pan with two, whole roasts on one side of pan with hot, fresh, steamed vegetables on other side, all covered with gravy. Shelf life of Pot Roast on buffet is 3 hours. Meatloaf Place wrapped meatloaves seam-side down on grate and cover. Shelf life of prepped, uncooked Meatloaf covered in cooler is 24 hrs. Meatloaf is topped with enough topping to cover the top of the Meatloaf. Meatloaf may be topped with either Meatloaf topping, brown gravy or mushroom gravy. Meatloaf is sliced lengthwise down the middle and then sliced 6 times across the width for a total of 14 equal pieces. Shelf life of cooked meatloaf is 2 hours. Pizza Pizza dough is thawed at room temperature for 30 minutes. Dough is docked to edge of crust, and pizza ring is used to create crust. 1 (4 oz.) ladle of sauce, 2 #8 scoops of cheese per pizza. 1 hour shelf life for raw, topped pizza on rack/cooler. Fresh pizza is cut into 8 equal slices. Baked, sliced pizza put on a clean, solid, round s.s. pan for serving. At least 2 varieties of pizza on display at all times during lunch and dinner hours (follow menu requirements). During slow periods, pizza can be half and half. If space allows and guest demand warrants, more than 2 varieties can be offered. Or for variety, all pizzas can be half and half. Shelf life of baked pizza no more than 30 min. on display. Vegetables One Tbsp. of vegetable seasoning in Asparagus, Green & Yellow Beans, Lima Beans, Brussels Sprouts, Fresh Steamed Cabbage, Baby Carrots, Cut Kernel Corn, Green Peas, Red Bliss Potatoes, Squash Medley, Steamed Squash, Stewed Tomatoes, Key West Vegetable Medley, and Steamed Zucchini. GC Bean Seasoning (Cured Pork with Vegetable Seasoning-Smoke Flavor) used in Green Beans, Southern Style Beans, Southern Style Cabbage, Green Bean Casserole, Turnip Greens, and Frozen Spinach. Steamed and sautéed Farm Fresh Vegetables must be grouped together in the wells under the Farm Fresh signage. Rev Page 3 of 5

4 To maintain the hot temperature of fresh steamed vegetables on the bar, a small amount of hot water (no more than 1 ) may be added to the serving pan. Shelf life of pinto beans, northern beans, and black-eyed peas is 4 hours (Low Country, Ranch, Machaca, Spicy Chipotle, and Southern). Shelf life of the following casseroles is 3 hours: Broccoli and Rice, Carrot Souffle, Cornbread Stuffing, Linguine with Lemon Herb Sauce, Macaroni & Cheese, Okra and Tomato Stew, Green Bean Casserole, Pasta Bake, Sweet Corn Pudding, Creamed Spinach. Shelf life of the following casseroles prepped ahead and held unbaked in the cooler is 48 hours: Broccoli n Rice, Carrot Souffle, Green Bean Casserole, Creamed Spinach, Sweet Potato Casserole, Sweet Corn Pudding, Vegetable and Rice Casserole, Down Home Southern Style Macaroni & Cheese. Mashed Potatoes Fresh Mashed Potatoes made from 12 lbs. of prepared, sliced potatoes mixed with seasoning pouch. Sliced potatoes are steamed for 30 minutes in a full-size perforated pan. For Mashed Potatoes, heat seasoning mixture in steamer to 165 F. Steamed potatoes are mixed for 2-3 minutes on high until all lumps are gone. Then mixed for 1 min on low after adding heated seasoning mixture. Mix on high for 1 additional minute until smooth. Shelf life of Mashed Potatoes is 1 hour. Breakfast Scrambled eggs are cooked in a 12 skillet, never directly on flat grill surface. Cook only one carton of eggs per skillet. Scrambled eggs are never held in the food warmer. Frozen Sausage Patties are cooked on the flat grill before being served in a pan. The following items repeated on both sides of the bar (except on weekdays in low volume restaurants): Scrambled Eggs, Bacon, Hash Browns, and Biscuits. Thawed sausage links are steamed for 10 min. in a perforated pan and then grilled at 350 F for 10 min. Hash Browns cooked until golden brown, crispy on both sides, and fully cooked. Shelf life of prepped hash browns is 2 days. One 5 pound bag of hash browns yields 3 crocks. Add 4 oz. Butter flavored Cooking Oil per crock. Use one crock of prepped hash browns when cooking on the grill or in a large skillet, use a half crock of prepped hash browns when cooking in a small skillet. Rev Page 4 of 5

5 Hospitality The Golden Rules of Hospitality o Always make Guests feel welcome. Greet Guests as they arrive in the dining room and while they are dining. Thank them as they leave. o Make a Connection. Make Guests feel appreciated and important. Acknowledge Guests as you move through the restaurant Make eye contact Be friendly and smile Engage in conversation o Help Guests. Be a good listener Ask Guests if they found what they are looking for Answer questions What the Guest Expects o Guests Feel Special and Important Greet Guests as they arrive Follow the 5ft. Rule Be friendly - smile and make eye contact Engage in conversation Thank Guests for visiting o Guests Are Offered Beverage Refills Know what Guests are drinking Offer a refill when glass is half full o Guests Experience Quality Food Abundance and variety Hot food hot and cold food cold Fresh, full pans o Guests Dine in a Clean Restaurant Bussed, clean tables Clean restrooms Clean bar areas and floors Rev Page 5 of 5