Essay About S Pan And Patty Turner

Jollibee Burgers
Jollibee Burgers
BURGERS
Gold Standard: most desirable or best attributes of a product that is highly acceptable to the customer.
TEMP: served hot 130 °¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ F
TEXTURE: Bun soft and spongy not dry and soggy, Patty tender and juicy not dry, Cheese moist not hard and crumbly, Tomato firm and juicy
DONENESS/TASTE: Patty fully cooked, no burnt taste, bun without distinct fermented flavor, no off taste on any ingredients.
APPEARANCE: Ingredients are complete and properly portioned, packaging used is standard with no defect and neatly packed.
Tools & Utensils
Patty:
Patty turner, griddle scraper, patty searer, long tray, flat (Hamburger) tong
Buns:
Bun tray, bun spatula
Sliced Cheese:
Plastic container 417, 1/6×4 s/s pan w/ cover, 8×11.5 pan
Mayonnaise:
1/9×4 pan w/ cover, ice cream scooper 22 (champ) #28 (TLC)
Mushroom slices:
1/9×4 pan w/ cover, vegetable tong
Cream cheese:
1/6×4 s/s pan, ice cream scooper #24
Lettuce & tomato:
1/6×4 oan w/ cover, 1/6×6 pan(ice), drain tray, CW 60B (1/6 slice), vegetable tong
Bkup: 1/2×4 clear w/ cover, Ѕ drain tray, vanadium knife, chopping board
Recta file, bastard Ѕ”, recta file holder, stockpot 20 cm (sanitizing)
Catsup:
Catsup dispenser red, pitcher plastic w/ cover
Others:
Measuring pitcher (sanitizing), wire whisk,