31070947
Description
Flashcards by Sarah Jones, updated more than 1 year ago
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Created by Sarah Jones
over 3 years ago
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| Question | Answer |
| Grill Scraper - Used to clean the grill of burger debris by scraping the sharp edge along the flat top. Always make sure the blade is not chipped as this will damage our grill and make the scraper very dangerous to use | |
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Image:
Grill+ (binary/octet-stream)
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Chrome Top Grill - Used to cook the patties on |
| Burger spatulas- Used to transfer patties or flip patties | |
| Burger Smasher - Used to smash our beef balls into a patty | |
| Flat Top Lid - Used to let an ingredient cook faster by trapping in the heat | |
| Shallow Hotel Pan - Used to store the beef balls underneath the grill or in the walk-in fridge | |
| Shallow Hotel Pan with Perforated Tray - Used to store chicken underneath the grill or in the walk-in fridge | |
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Image:
Timer (binary/octet-stream)
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Chicken Timer - Used to time cooking of chicken |
| RED Meat Tongs - Used to handle raw meat. There should always be two red tongs on-line at all times for both handling raw chicken and raw beef. Red Tongs should never touch cooked meat. | |
| BLUE Meat Tongs - Used to handle cooked meat. Never pick up raw meat using blue tongs. | |
| Meat thermometer - Used to take temperatures of our meat to ensure our food is cooked thoroughly. There will be two meat thermometers in your store: a black thermometer meant for beef and a red thermometer meant for chicken | |
| Meat Mallet - Used to pound chicken to get all our chickens the same thickness for consistent chicken cooking | |
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Image:
Fryer (binary/octet-stream)
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Chicken Fryer- Set at 350°F. Used to cook our chicken |
| Beyond Beef Burger Smash - Used to smash beyond beef patties. CANNOT be used on regular burger patties | |
| Beyond Meat Pan - This may vary from store to store as some locations cook Beyond patties on a pan on the grill rather than a separate burner. This pan should never have meat in it as it's purpose is to avoid cross-contamination |
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