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, 1/6x4 s/s pan w/ cover, 8x11.5 pan
Mayonnaise:
1/9x4 pan w/ cover, ice cream scooper 22 (champ) #28 (TLC)
Mushroom slices:
1/9x4 pan w/ cover, vegetable tong
Cream cheese:
1/6x4 s/s pan, ice cream scooper #24
Lettuce & tomato:
1/6x4 oan w/ cover, 1/6x6 pan(ice), drain tray, CW 60B (1/6 slice), vegetable tong
Bkup: 1/2x4 clear w/ cover, ½ drain tray, vanadium knife, chopping board
Recta file, bastard ½", recta file holder, stockpot 20 cm (sanitizing)
Catsup:
Catsup dispenser red, pitcher plastic w/ cover
Others:
Measuring pitcher (sanitizing), wire whisk, aluminum tray, jollibee red tray, hot pan 2 ½ x ½ 100ppm container, stainless burger wheel SBD:
1/6x4 pan, plastic f5 container (parts traex), plastic s2 container (open pack sbd), plastic f3 container (sbd leftover), 1/6x4 pan (ice), spatula 1905 (L), 1901 (M), 1903 (S)
TRAEX Sauce Dispenser Assembly
1. Trigger on 2nd hole. Put trigger pin to hold
2. #3 octagonal (for portion) + octagonal pin (1st hole)
3. Diffuser + o ring(prevent underportioning) + cylinder (insert teeth unto housing channel)
4. + spring + pistol valve (top) assembly (flat spring goes under) + diffuser bar
Griddle (wolfe/ pistol)
(375+-10°F)
Upper parts:
Griddle plate (platen)
Cold zones: 1 inch top
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, 1/6x4 s/s pan w/ cover, 8x11.5 pan
Mayonnaise:
1/9x4 pan w/ cover, ice cream scooper 22 (champ) #28 (TLC)
Mushroom slices:
1/9x4 pan w/ cover, vegetable tong
Cream cheese:
1/6x4 s/s pan, ice cream scooper #24
Lettuce & tomato:
1/6x4 oan w/ cover, 1/6x6 pan(ice), drain tray, CW 60B (1/6 slice), vegetable tong
Bkup: 1/2x4 clear w/ cover, ½ drain tray, vanadium knife, chopping board
Recta file, bastard ½", recta file holder, stockpot 20 cm (sanitizing)
Catsup:
Catsup dispenser red, pitcher plastic w/ cover
Others:
Measuring pitcher (sanitizing), wire whisk, aluminum tray, jollibee red tray, hot pan 2 ½ x ½ 100ppm container, stainless burger wheel SBD:
1/6x4 pan, plastic f5 container (parts traex), plastic s2 container (open pack sbd), plastic f3 container (sbd leftover), 1/6x4 pan (ice), spatula 1905 (L), 1901 (M), 1903 (S)
TRAEX Sauce Dispenser Assembly
1. Trigger on 2nd hole. Put trigger pin to hold
2. #3 octagonal (for portion) + octagonal pin (1st hole)
3. Diffuser + o ring(prevent underportioning) + cylinder (insert teeth unto housing channel)
4. + spring + pistol valve (top) assembly (flat spring goes under) + diffuser bar
Griddle (wolfe/ pistol)
(375+-10°F)
Upper parts:
Griddle plate (platen)
Cold zones: 1 inch top