Wet Grill Station Learner s Guide 2010 IHOP IP, LLC
Wet Grill Station Module Introduction Wet grill station responsibilities: Opening and closing the wet grill station. Preparing and plating products (e.g., omelettes, French toast, meats, hash browns and crepes) prepared at the wet grill station according to recipes and SOP. 2
Wet Grill Station Equipment General equipment guidelines Clean equipment helps prevent fires, crosscontamination, and build up of debris, condensation and mold. Preventive maintenance extends equipment life. Grill 350 F. Clean thoroughly to prevent transfer of flavors and to keep grill functioning properly. Scrape food debris regularly. Clean per manufacturer s instructions. Empty grease traps often. Reach-in Refrigerator 33-41 F. Clean and sanitize all surfaces inside and out including gaskets and shelving. Discuss the following with your Certified Trainer: Reach-in Freezer 0-10 F. Defrost regularly. Clean and sanitize all surfaces inside and out including gaskets and shelving. Steam Table Food products to be held at a minimum of 140 F. Drain and clean daily. Clean and sanitize all surfaces inside and out. Do not use to heat or reheat food products. Microwave Varies by wattage. Clean according to manufacturer s instructions. Keep free of debris & splatter build up. Clean equipment helps to prevent crosscontamination, build-up and fires. WHAT CAN HAPPEN TO FOOD PRODUCTS IF EQUIPMENT TEMPERATURES ARE SET TOO HIGH OR TOO LOW? WHY IT IS IMPORTANT TO KEEP ALL OF OUR EQUIPMENT CLEAN AND IN GOOD REPAIR? 3
Wet Grill Station Tools Utensils Spatulas Ladles Scoops Tongs Shakers Cook knives Laminates 4 Plating Guides Hash Brown & Bacon Doneness Steak Doneness Microwave Chart Utensils Critical Temperatures Shelf Life Charts Labeling Requirements for Prepped Product Handwashing SOP Information Line Recipes Prep Recipes IHOP N Go Program Guide (packaging chart) Equipment Manual Discuss the following with your Certified Trainer: Hash Brown Doneness Chart Regular Crispy Cook Time: 5-6 minutes on each side Cook Time: 7-8 minutes on each side Core Menu Shelf Life Chart Frozen Foods Frozen Meats, Poultry, & Fish Product Frozen Refrigerated u/o 1 U 1 week/o 6 days Chicken Breast 3 months days/o 3 days year Chicken Breast Strips U 4 9 Chicken, Mediterranean months U 4 days Chicken Strips, Breaded 9 months U 3 days/o 1 day Country Fried Steak 1 year use frozen frozen Gravy, Sausage 1 year use Ham, Bone-in 4 months U 1 week 9 6 U 3 weeks/o 1 week months Ham, Diced oz. week/o 3 days Hamburger Patties, 6 months U 1 Hamburger Patties, Kids 6 months use frozen Philly Meat 6 months use frozen Pot Roast 6 months use frozen Sausage Links 9 months U 6 days/o 3 days Smoked Sausage 8 months U 6 days/o 2 days Steak Strips 6 months 1 U 1 week/o 6 days U 3 days/o 2 days year Steak Tips 3 days Turkey Bacon 1 year U T-Bone Steak 6 months 1 U 5 days/o 2 days U 3 days Tilapia year 1 year U 4 days/o 3 days Frozen Vegetable & Fruits Product Frozen Refrigerated u/o days Corn, Buttered 1½ year U 3 3 days French Fries 1 year U frozen IQF Blue Berries 1 year use Onion Rings, Battered 1 year use frozen Potatoes, Hash Browns 1 year use frozen 1 U 3 days/o 2 days 1 year Red Skin Potatoes Sun Dried Tomato Pesto year use frozen 1 1 month/o 1 week 1 year Strawberries in Glaze U 1 year days/o 3 days year Tomatoes, Oven Roasted U 4 U 2 months/o 1 week Refrigerated Total Time includes Open Refrigerated Time Shelf Stability information available on insideihop website u = unopened o = open WHY IS IT IMPORTANT TO USE THE CORRECT UTENSILS WHEN PREPARING OUR FOOD PRODUCTS? WHY HAS A DEDICATED HASH BROWN LAMINATE HAS BEEN PROVIDED? HOW ARE THE SHELF LIFE CHARTS USED AND WHY IS USING THEM IMPORTANT? Frozen Dairy Product Frozen Refrigerated u/o 1 days/o 3 days 1 year Mega Mozzarella Sticks U 5 New York Cheesecake Pieces year use frozen 3 days/o 1 day 1 year Vanilla Ice Cream U 6 months U use frozen Frozen Desserts Product Frozen Refrigerated Banana Caramel Cheesecake 9 months 3 days Frozen Juices Product Frozen Refrigerated Juice Grapefruit 1 year 4 days Juice, Orange 6 months 4 days 6 months 4 days Frozen Soup, Sauce & Other Product Frozen Refrigerated u/o 1 year Hollandaise Sauce 1 year Cheese U 4 days/o 3 days 1 U 6 days/o 5 days Sauce 6 days/o 5 days year Macaroni & Cheese U 6 months use frozen Frozen Bread Product Frozen Ambient Kids Hamburger Buns 6 months use frozen Romano Parmesan Bun use by date 3 days Romano Parmesan 6 months Roll 3 days Stuffed French 6 months Toast Triangle 3 days 6 months 24 hours = Potentially Hazardous Food: Foods that require time/ temperature control if outside refrigerated temperature (higher than 41 F). * Foods held above 41 F must be documented on time/temperature log. FOR ALL PRODUCTS: OPEN date must be within the Manufacturers Product USE BY DATE Suggest posting near Walk-In Freezer July 2009 2009 IHOP IP, LLC
Wet Grill Station Readiness 5 Ensure equipment is on and operating at correct temperatures. Safety/Sanitation Follow correct hand washing procedures. Follow correct sanitizer solution setup and procedures (ensure correct concentration and use). Ensure temperatures are monitored and maintained. NOTE: Ensure all products that are to be held in the steam table are heated or reheated to a internal temperature of 165 F for a minimum of 15 seconds prior to placing them in the steam table. Items should be heated or reheated using the stove-top burners or the microwave; never use the steam table to heat or reheat food products. Food and food preparation products stocked and stored properly. Ensure all products are properly labeled and are within shelf life. Ensure all foods are rotated correctly (FIFO) and stored according to proper hierarchy. All products should be wrapped or covered. Utensils properly placed. See Utensil Laminate for guidance. Discuss the following with your Certified Trainer: WHY IS IT IMPORTANT TO ALWAYS FOLLOW ALL SAFETY AND SANITATION GUIDELINES? WHY IS IT IMPORTANT TO PROPERLY LABEL ALL FOOD PRODUCTS? WHY SHOULD YOU NEVER USE THE STEAM TABLE TO HEAT OR REHEAT FOOD PRODUCTS?
Menu and Recipe Training You will now learn how to prepare and plate items cooked on the wet grill using the following: Menu Recipes and laminates Training videos Certified Trainer demonstration Practice Review It is crucial to prepare items according to the recipe and any special guest instructions: Discuss the following with your Certified Trainer: This is one of the biggest contributions to controlling food costs. Finished items must match the published nutritional information for the protection of our guests. Many special guest requests are made due to allergies or other health or medical reasons. With Simple & Fit menu items, our guests can be confident that eating at IHOP remains an option for them even if they are watching what they eat. WHY IS IT IMPORTANT TO ALWAYS FOLLOW RECIPES AND SOP INFORMATION WHEN PREPARING FOOD? HOW DO YOU DETERMINE WHEN YOU SHOULD BEGIN THE PREPARATION OF WET GRILL ITEMS BOTH WHEN THERE IS A WHEEL COOK AND WHEN THERE IS NOT? HOW DOES PLATING PRESENTATION IMPACT GUEST SERVICE? 6
Speed of Service Cook Times Follow the cook time standards to ensure we provide the guests with what they want and need. Every guest. Every time! Breakfast 7 minutes Lunch 8 minutes Dinner 12 minutes 7
Wet Grill Management During busy periods, it is especially important to: Use every available inch of cooking space. Stage the next products and ingredients needed by setting them nearby while waiting for open grill space. Immediately drop the next item to be cooked as soon as space becomes available on the grill. NOTE: Images are for reference only. Grill management set-up and product placement may vary in your restaurant. DRY GRILL Discuss the following with your Certified Trainer: B R E A D S Bacon Hold Rack Large Meats Omelettes, Crepes, French Toast Finishing Bacon Sausage Sandwich Meats Hash Browns EGG STATION WHAT DOES THE TERM GRILL MANAGEMENT MEAN AND HOW DOES IT APPLY TO THE WET GRILL? WHAT ARE THE BENEFITS OF PROPERLY MANAGING THE WET GRILL? HOW DOES STAGING THE NEXT PRODUCTS AND INGREDIENTS TO BE COOKED HELP WITH THE SPEED OF PREPARATION? 8
Station Sidework During your shift you have many cleaning and maintenance responsibilities. Clean as you go Daily sidework Deep cleaning sidework 9 Discuss the following with your Certified Trainer: WHAT ARE THE BENEFITS OF CLEAN AS YOU GO? LIST AT LEAST TWO REASONS THAT DAILY AND DEEP CLEANING SIDEWORK ARE IMPORTANT TO THE OPERATION.
Wet Grill Station Key Points Follow all safety and sanitation procedures. Proper set up of station helps ensure success. Prepare menu items according to recipes and SOP. Manage grill to ensure speed of service. Deliver picture perfect food at proper temperatures. Practice clean as you go and complete end of shift sidework and deep cleaning assignments. 10
Wet Grill Station Quiz 1. What is the correct temperature setting for the wet grill? 2. How do you ensure that hamburgers and chicken breasts are ready and safe to plate and serve? 3. Describe the proper cooking and holding procedures for hash browns. 4. Describe the basic cooking procedures used in preparing omelettes. 5. Describe the basic cooking procedures used in preparing French toast. 6. Describe the basic cooking procedures used in preparing crepes. 7. Describe the proper blanching and finishing procedures for bacon. Explain why following these procedures are critical. 8. Describe the basic cooking procedures used in preparing pork sausage links. 9. What is the minimum temperature at which all items on the steam table must be held? 10. Why is it so important to follow the recipes and any special guest request instructions exactly? 11