ongrill Verification Process Verifying General Knowledge Continued Verifying General Knowledge Verifying Equipment Knowledge

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Verification Process There are three components to the verification; knowledge, equipment and procedures Knowledge: This portion verifies that the crew member has a general understanding of the

1 Verification Process There are three components to the verification; knowledge, equipment and procedures Knowledge: This portion verifies that the crew member has a general understanding of the process. Equipment: This portion verifies that the crew member can correctly identify, explain and demonstrate how to use all of the tools and equipment required. Procedures: This portion verifies that the crew member can demonstrate the procedures correctly. Verifying General Knowledge Crew member answers each of the questions listed below. Place a checkmark beside each correct response given. Why is important to wear gloves when handling frozen beef patties and shelled eggs? Identify two things that would characterize temperatureabused meat patties. What is the maximum run size of patties per platen that you can cook for 10:1, 4:1 and 3:1 beef patties? Why is it important to remove products immediately when the cooking cycle ends? How often should the grill be scraped and squeegeed? What is carbon build up? Why is it important to only use spatula blades that are sharp? What spatula is used to remove Grilled Chicken from the Grill? Why are trays containing Grilled Chicken portions placed on a lower shelf in the UHC? What products require the application of clarified butter during the cooking process? What are the gold standard characteristics of a properly cooked egg? What is the maximum run size of eggs per cooking surface that you can cook for shelled eggs? Verifying General Knowledge Continued Crew member answers each of the questions listed below. Place a checkmark beside each correct response given. What tool is used to break egg yolks? with Assistance Verifying Equipment Knowledge Crew member identifies, explains and demonstrates how to use the equipment and tools listed below. Place a checkmark beside each section when the crew member has successfully completed all activities for each piece of equipment. 3 Platen/ 2 Platen Grill identify: control panel & start/stop buttons demo: raise platen and place in standby mode demo: select a grill setting Grill Prep Tools identify: grill tool organizer identify: coloured heat resistance gloves identify: yellow scalloped tongs identify: stainless steel measuring cup & clarified butter bottle Grill Cook Tools identify: 10:1, spatula, 4:1 spatula, white hutzler spatula, seasoning dispenser and holder, UHC tray identify: grilled chicken ring and cover, white handled spatula and UHC tray insert identify: bacon tray with wire rack identify: measuring cup for portioning vegetables Grill Cleaning Tools identify: scraper & squeegee identify: grill cloths & bar towel buckets identify: dirty UHC tray bus box explain: when to scrape & squeegee the grill Freezer and Refrigerated Units identify: secondary storage location for frozen and refrigerated products 1

2 Verifying Equipment Knowledge Crew member identifies, explains and demonstrates how to use the equipment and tools listed below. Place a checkmark beside each section when the crew member has successfully completed all activities for each piece of equipment. Freezer and Refrigerated Units identify: secondary storage location for frozen and refrigerated products Dual Zone Egg Cooker and Station identify: dual zone egg cooker and dedicated egg cooker station identify: egg cooker control panels and cooking surfaces Egg Tools identify: yolk breaker and measuring cup identify: UHC tray, white hutzler spatula and white slotted egg spatula Egg Cooker Clean Tools identify: blue bristle brush and egg scraper identify: grill cloths, bar towels and buckets with Assistance Procedure Instructions Crew member demonstrates each of the steps listed below. Crew member must have an opportunity to practice each of the steps before being verified. Correct Patty Placement Close Grill and Start Timer Remove and Discard Gloves Season Meat and Retrieve Cooking Tools Place and Stack Correctly in UHC Tray with Assistance Post-Cook for 10:1 Beef Patties demonstrated how to clean and maintain their station. Clean Grill Tools with Assistance Final verification requires the crew member to complete a full process both correctly and unassisted. Place a checkmark beside each step once the crew member has performed the procedure correctly. Results are to be recorded in the spaces provided. Cooking 10:1 Beef Patties beef and how to cook beef patties. Retrieve Patties with gloves 2

3 Cooking 4:1 Beef Patties beef and how to cook beef patties. Retrieve Patties with gloves Correct Patty Placement Close Grill and Start Timer Remove and Discard Gloves Season Meat and Retrieve Cooking Tools Place and Stack Correctly in UHC Tray with Assistance Cooking 3:1 Beef Patties beef and how to cook beef patties. Retrieve Patties with gloves Correct Patty Placement Close Grill and Start Timer Remove and Discard Gloves Season Meat and Retrieve Cooking Tools Place and Stack Correctly in UHC Tray with Assistance Post-Cook for 4:1 Beef Patties demonstrated how to clean and maintain their station. Clean Grill Tools with Assistance Post-Cook for 3:1 Beef Patties demonstrated how to clean and maintain their station. with Assistance 3

4 Cooking Grilled Chicken grilled chicken and how to cook grilled chicken portions. and Place Ring Apply Clarified Butter Retrieve Frozen Chicken using Yellow Tongs Place Chicken Portions Cover, Add Warm Water and Start Timer When Timer Sounds, Turn and Re-Start Timer with Insert and Water Place Correctly in UHC Tray Squeegee Grill Surface Wipe Grill with Assistance Cooking Strip Bacon demonstrated how to prepare the grill station and cook Strip Bacon. Cooking Strip Bacon Continued Discard & Gather Tools Remove & Place Apply & Place Scrape & Squeegee Grill Surface Wipe Grill Close Grill with Assistance Cooking Canadian Bacon demonstrated how to prepare the grill station and cook Canadian Bacon. Check Stock Retrieve Canadian Bacon Lay Canadian Bacon Turn Canadian Bacon Remove & Place in UHC Tray Place in UHC & Set Timer with Assistance & Retrieve Bacon Place Bacon Strips Close Grill & Start Prepare Baking Tray with Wire Rack Retrieve Cooking Tools Remove Bacon 4

5 Cooking Sausage Patties demonstrated how to prepare the grill station and cook Sausage patties. Retrieve Sausage Lay Sausage Patties Close Grill & Start Retrieve Cooking Tools Remove Patties Place in UHC Place in UHC Scrape & Squeegee Grill Surface Wipe Grill Close Grill with Assistance Cooking Caramelized Onions demonstrated how to prepare the grill station and cook caramelized onions. Check Refrigerated Stock Retrieve Measuring Cup, Slivered Onions and Measure Return Cambro Bin to Secondary Storage Location and Apply Clarified Butter Place Product and Spread Apply Clarified Butter Close Grill and Start Retrieve Cooking Tools Place in UHC Tray Transfer to UHC Cabinet and activate timer CYT (if applicable)-transfer to Stainless Steel container and apply secondary shelf life timer. with Assistance 5

6 Cooking Eggs using the Dual Zone Egg Cooker with Split Lid. demonstrated how to cook eggs using the Dual Zone Egg Cooker with Split Lid. Check Stock Prepare & Spray Put on Gloves Crack Eggs Remove Gloves Break Yolks Close Lid & Add Water Push Timer & Prepare UHC Tray Remove Eggs Place in UHC & Start Timer Clean Cooker & Close Lid with Assistance Crew Trainer Crew Person Manager Date 6

Caesar Angus Thickburger Implementation Guide

Caesar Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: December 10, 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com