ZLC - Zaxby`s

Transcription

ZLC - Zaxby`s

S
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101
Vo l. 2 : coo k & f in is h
What is
ZAX
A BY
B ’S
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101
?
The Zaxby’s 101 training program is designed
to focus on Zaxby’s standards and basic
restaurant procedures. The accompanying
books are broken down by stations or areas,
related tasks, and products. Volume 2 covers
cooking and finishing Zaxby’s food.
To help you track training efforts, printable
resources are available in the ZLC Library
“Zax 101” tab. The Observation Checklists
All-in-One document is for recording team
members’ proficiency with performing station/
area tasks. The Check Your Knowledge Allin-One document combines all of the Volume
2 Check Your Knowledge activities into one
convenient resource.
In addition to the printable resources, Zaxby’s 101 Tests are available in the ZLC. The tests are included in
development plans to test team members’ knowledge of the training content and current system standards.
Here is an overview of the current version of Zaxby’s 101, Vol. 2 Cook & Finish for 4Q 2015:
Station / Area
Wing Station
Task Section
Product
Page
Test After?
Cooking & Saucing Bone-in Wings
Bone-in Wings
A1
√
Cooking & Saucing Boneless Wings
Boneless Wings
A9
√
Fillet Station
Cooking Breast Fillets
Breast Fillets
B1
√
Breader Station
Breading & Frying Tenders
Tenders
C1
√
Fry Station
Cooking Sides & Zappetizers
Crinkle Fries
D1
Spicy Fried Mushrooms
D5
Onion Rings
D9
Tater Chips
D13
Fried White Cheddar Bites
D17
Flat Top Station
Sandwich/Salad
Station
4Q15
Cooking Breads & Bacon
Finishing Breads & Proteins
®
√
√
Texas Toast
E1
Grilled Cheese
E7
Thawed Breads
E11
Bacon
E17
Texas Toast & Grilled Cheese
F1
Bacon
F5
Hard-boiled Eggs
F9
√
Breast Fillets
F13
√
Fingerz
F19
√
√
√
How Does Zaxby’s 101 Work?
The Zaxby’s 101 program is designed to let you customize the training experience to suit your needs. You can use the
materials from beginning to end, or you can pull out any topic to train a certain station/area or task.
For example, if you want a new team member to learn about cooking breads, you can provide the section of Zaxby’s
101 Volume 1 that contains all the information on how to cook breads. Or, if the new team member needs to know as
much as possible about all of the Breads topics covered in Zaxby’s 101, you can provide the complete set of materials.
Once a team member has completed a topic, the manager in charge of training should observe the team member
perform the learned tasks. In order for the team member to successfully finish a certain topic, he or she should be
observed three times doing a particular task. After completing the observations, the team member will be prompted in
the training materials to go to the ZLC and take the appropriate test.
How Do You Apply Zaxby’s 101?
A step-by-step example on how to learn all there is about cooking Zaxby’s breads at the Flat Top Station:
1. Give the Zaxby’s 101 information to your team member. If needed, explain the training process.
2. Instruct the team member to review the first topic in the Cooking Breads & Bacon section: Texas Toast.
a. Allow 10-20 minutes per topic (time varies based on the length of the individual topics).
b. Give the team member a writing pad and pen to take notes if desired. (It is easier to remember things that are
written down, such as temperatures and shelf life.)
c. You might also want to give the team member time to check out where items are stored/prepped/cooked/held.
(Specifics depend on the topic content.) In this example, you might ask the team member to check:
i. where Texas Toast bread is cooked,
ii. where cooked Texas Toast is held.
3. Ask if the team member has additional questions regarding the information provided. If yes, answer the questions.
4. Instruct the team member to complete the Check Your Knowledge activity at the end of the topic. (NOTE: Each
activity is also in the Check Your Knowledge All-in-One document in the ZLC Library “Zax 101” tab).
5. Check the answers. If everything is correct, move on to the next step.
a. If you see incorrect answers, instruct the team member to review the topic again and redo the Check Your
Knowledge activity.
6. Instruct the team member to observe how to cook and hold Texas Toast. (Make sure the person the team member
is observing is well trained and knows the standards.)
7. Ask the team member to verbally explain to you how to cook and hold Texas Toast.
a. This should be done at the appropriate station, just before you are ready to observe the team member.
b. Ensure the team member knows the procedure sequence, as well as times and temperatures.
8. Observe the team member cooking and holding Texas Toast. Print and use the Texas Toast Cooking Observation
Checklist to record progress notes. (NOTE: The checklist is only available in the Observation Checklists All-in-One
document in the ZLC Library “Zax 101” tab.)
a. When performed correctly, record the date of observation and initial.
b. Once you observe the team member performing all procedures correctly, the team member should be ready to
handle these tasks going forward. However, we recommend observing the team member twice more to be sure.
c. We also recommended spacing out the observations over a week to be sure the team member retained the
learned information. For example, the first observation could be on Day 1, the second observation on Day 3,
and the third observation on Day 6.
9. After successfully completing the observation for cooking Texas Toast, the team member is ready to work through
the next topic in the section: Grilled Cheese. You will repeat steps 2-8 for each subsequent topic.
10. After completing each topic in the Cooking Breads & Bacon section, the team member should go to the ZLC and
take the corresponding test—and then repeat for the remaining topics in the section.
11. Passing the test for the final topic concludes the learning of a particular section.
4Q15
The Importance of
HAND WASHING, CLEANING, AND SANITIZING
Cleanliness is a fundamental aspect of food safety. It is important that you clean and sanitize your hands and all food
preparation surfaces and equipment, both before and after use.
Zaxby’s 101 utilizes various training icons to help call your attention to key points; however, two icons refer to
cleanliness.
The
icon indicates that you must wash your hands before proceeding to the next step.
The
icon indicates that you must clean and sanitize your work area and equipment before proceeding.
Though you have washed your hands thousands of times before, it is essential that you learn how to wash your
hands properly for safe food handling. Rinsing your hands with water removes visible debris, but it does not remove
dangerous bacteria. The proper procedure for washing and sanitizing your hands is as follows:
• Only wash your hands at dedicated hand washing sinks.
• Thoroughly wet hands and lower forearms with running water (at least 100°F).
• Apply a liberal amount of liquid soap.
• Rub hands together to create lather for a minimum of 20 seconds.
• Ensure thorough cleaning of fingernails, under fingernails, the area between fingers, and lower forearms.
• Rinse hands and forearms thoroughly.
• Dry hands and forearms with disposable paper towels.
• Dispose of paper towels in waste container.
• Apply a liberal amount of gel sanitizer to all surfaces of clean hands and lower forearms. Allow sanitizer
gel to dry completely before touching any food product.
Cleaning and sanitizing are two different procedures. A surface must be cleaned before it can be sanitized. Sanitizing
a dirty surface will have little effect because food or other types of soil can hinder a sanitizer’s ability to kill bacteria.
• Cleaning removes food and other types of soil from a surface.
• Sanitizing reduces the number of microorganisms on a clean surface.
All food contact surfaces and equipment must be properly washed, rinsed, and sanitized:
• After use or between uses of different food products.
• Whenever a surface becomes contaminated.
• At intervals required by ZFI, when in constant use.
Keep the material safety data sheets (MSDS) for all cleaning products and the sanitizer solution in an area that is
accessible to team members. Strictly adhere to the manufacturer’s instructions and governmental compliance for
your state.
For more information about hand washing, cleaning, and sanitizing, please consult with your trainer or manager.
UNIFORMS
The images in Zaxby’s 101 may feature outdated uniforms or other apparel. However, in stores, all managers and
team members should always dress appropriately per Zaxby’s current uniform requirements and standards. For more
information, please refer to the "Uniforms and Grooming" section of the current Administrative Operations (AdminOps)
Manual in the ZLC.
4Q15
Training Icons
Zaxby’s 101 utilizes training icons throughout the materials to instruct, remind or give direction
to users. Familiarize yourself with the training icons below before you begin using Zaxby’s 101.
When you see:
It means:
Wash your hands
Clean and sanitize work area
and equipment
Continued on the next page
End of procedure
Go online to ZLC
FIFO - First In, First Out
Prep
Cook
Hold
Temperature
4Q15
ZAXBY’S 1 01
Vo l. 2: cook & fin ish
WING
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❶ Bone-in Wings
❷ Boneless Wings
4Q15
© 2010 Zaxby’s Franchising, Inc.
ZAXBY’S 1 01
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Cooking & Saucing:
❶ Bone-in Wings
❷ Boneless Wings
4Q15
Bone-in
Wings
Cooking & Saucing...
ZAXBY’S 101
In this section...
Wing Station overview
How to pre-cook fresh
and frozen bone-in wings
Where and how to hold
pre-cooked bone-in wings
How to finish cook bone-in wings
How to sauce bone-in wings
What you need to know about
bone-in wings...
• Bone-in wings are pre-cooked and held before and during shifts.
• Pre-cooked bone-in wings are reconstituted and finish cooked
before they are sauced (25 maximum per bucket) and served.
o Discard pre-cooked wings if the internal temperature falls
below 140°F at any time.
o Discard all pre-cooked wings at closing. Never hold them overnight.
• Pre-cook time is the same for fresh and frozen bone-in wings:
approximately 10 minutes (10:00)—or until the internal
temperature reaches 185°F for 15 seconds.
o Hot hold times (pre-cooked and unsauced):
– 2 hours maximum in wing hot holding cabinet –OR–
– 15 minutes maximum under heat lamp
• Finish cook time is approximately 1 minute 15 seconds (1:15)—or
until the internal temperature reaches 165°F for 15 seconds.
• Try to serve an equal number of drums and flats (1:1 ratio).
4Q15
BONE-IN WINGS: COOKING & SAUCING
BONE-IN WINGS COOKING & HOLDING OVERVIEW
• Pre-cook time is 10 minutes, or until internal temperature reaches 185ºF for 15 seconds.
• Hold pre-cooked bone-in wings in wing hot holding cabinet for 2 hours maximum.
–OR–
During high volume times only—hold under heat lamp for 15 minutes maximum.
• Finish cook time is 1 minute 15 seconds, or until internal temperature reaches 165ºF for
15 seconds.
• Sauce and serve immediately—do not hold sauced wings.
Wing Station Layout
Wing hot holding cabinet
Working surface
Sauce dispensing system
W-fryers & W-hood
WING
HOT HOLDING
ULD
CABINET SHO
º
BE 175 F
- Heat lamp
- Labeled wing sauce buckets with lids
- 1 bucket for plain (unsauced) wings
- Stainless steel full pans
Pre-cook wings fryer (W2)
(W1)
Finish cook wings fryer
- Tan handled tongs (Wing Station
dedicated) for pre-cooked wings only
PRE-COOKING BONE-IN WINGS: PART 1
Items Needed for Parts 1 & 2
• Pre-heated wing pre-cook fryer (W2) and fryer baskets
• Pre-heated wing hot holding cabinet and heat lamp
Fryers should be
set at 350°F
• Non-latex disposable food-safe gloves
• Tan handled tongs (Wing Station dedicated)
• Tan cutting board
• Stainless steel full pans
• White protein-dedicated pan (if cooking less
than half a bag of frozen bone-in wings)
• Calibrated food thermometer or thermocouple
PRE-COOK 0
:0
TIME IS 10 ND FOR
A
H
S
FOR FRE
NE-IN
O
FROZEN B
WINGS
• Grease pencil
• Clean towel and quat sanitizer
• Bag of frozen bone-in wings (5 lb.)
• Wing draining kit of drained fresh bone-in wings
A2 | ZAXBY’S 101
4Q15
1. Wash hands and put on gloves.
2. Lift empty W2-fryer baskets and secure on supports.
3. Bring 1 wing draining kit from the walk-in cooler to the dish room, and leave lid to be washed.
4. Take wing draining kit to the wing pre-cook fryer, and rest the draining kit on the lip of the fryer.
5. Use gloved hand to disperse 45–50
drained wings evenly into each fryer
basket.
• Do not fill baskets more than half full.
• Do not pour wings into baskets.
6. Discard gloves and wash hands.
7. If draining kit still contains wings, cover it with a clean
protein-dedicated lid and place it in the walk-in cooler.
–OR–
If draining kit is empty, pour purge into mop sink and
place kit in the dish room.
8. Wipe lip of fryer with clean towel and sanitizer solution.
9. Wash hands and put on gloves before proceeding to
Part 2.
Pre-cooking Frozen Bone-in Wings
2. Lift empty W2-fryer baskets and secure on supports.
3. Bring 1 bag (5 lb.) of frozen wings from walk-in freezer to Wing Station.
4. Place the bag on the lip of fryer, and open the bag.
• Do not place the bag on the wing saucing table.
5. Pour a maximum of half a bag (2.5 lb.) evenly into
each fryer basket. Discard empty bag.
Pre-cook frozen bone-in
wings from a frozen sta
te
only—do not thaw.
6. If cooking less than a full bag, secure the bag top and place bag in a protein-dedicated pan.
W
Plant Code
Use By Date
Prep Date
Prep Time
Initials
4Q15
7. Cover with lid and label the pan. Discard gloves.
8. Store covered and labeled pan in bottom of walk-in freezer with
other frozen proteins for a maximum of 24 hours (1 day). Observe FIFO.
9. Wash hands and put on gloves before proceeding to Part 2.
ZAXBY’S 101 | A3
Pre-cooking Fresh Bone-in Wings
PRE-COOKING BONE-IN WINGS: PART 2
Note: Part 2 of the pre-cooking process is the same for fresh and frozen bone-in wings.
1. Slowly lower fryer baskets of bone-in wings into hot oil.
2. Use your knuckle to activate the
timer for 10 minutes (10:00).
3. Lift baskets every 2 minutes and
carefully shake them to prevent the
wings from sticking together.
• Shake minute marks: 8:00, 6:00,
4:00, and 2:00
4. When finished pre-cooking, lift
baskets and drain for 15 seconds.
Test for doneness.
Checking for Doneness
• To test wings for doneness, you need a calibrated food thermometer or a thermocouple.
1. While draining the pre-cooked wings, use tan handled tongs to remove 1 pre-cooked wing from
the fryer basket and hold the wing over the Wing Station table.
2. Use a thermometer to test each batch of pre-cooked wings for doneness (185ºF for 15 seconds).
3. Remove thermometer probe after testing.
• If pre-cooked wing is not done, place the wing back into the same
fryer basket and submerge the basket into the hot oil. Reactivate
timer with knuckle, and cook in 30 second increments until done.
• If pre-cooked wing is done, transfer batch of wings into stainless
steel full pan and place them in hot holding.
• Wash and sanitize the thermometer probe and smallwares before
reusing them.
A4 | ZAXBY’S 101
4Q15
1. Use a grease pencil to write the prep time on narrow side of pan.
2. Insert labeled pan of pre-cooked wings into
hot holding cabinet, with the labeled side facing
the front of the cabinet. Observe FIFO.
MAXIMUMES:
HOLD TIM CABINET:
ING
HOT HOLD
2 HRS
P:
HEAT LAM
IN
15 M
FINISH COOKING & SAUCING BONE-IN WINGS
Finish Cooking Bone-in Wings
• To test wings for doneness, you need a calibrated food thermometer or a thermocouple.
1. When ready to finish cook wings, wash hands and put
on gloves.
2. Lift fryer baskets from hot oil and secure on supports.
3. Count out the number of pre-cooked wings.
• Maintain a 1 drum to 1 flat ratio (1:1).
4. Place pre-cooked wings into fryer baskets.
5. Submerge fryer baskets into hot oil, and use knuckle
to activate the timer for 1 minute 15 seconds (1:15).
itize hands
Discard gloves. Wash and san
gloves.
immediately; then put on new
6. Wipe timer with clean towel and sanitizer solution.
7. When finished cooking, lift baskets and drain wings
for 15 seconds.
4Q15
ZAXBY’S 101 | A5
HOLDING PRE-COOKED BONE-IN WINGS
8. While draining finish cooked wings, use tan handled tongs to remove
a wing and place it onto a tan cutting board.
9. Use a thermometer to test each batch
of wings for doneness (165ºF for 15
seconds).
10. Transfer a maximum of 25 cooked
bone-in wings into each appropriate
sauce bucket.
Saucing Bone-in Wings
Sauce a maximum of
25 bone-in wings in
one bucket at a time.
• To sauce bone-in wings, you need labeled
sauce buckets with lids and tongs.
1. Dispense just enough sauce to lightly coat the wings.
2. Cover the sauce bucket with its labeled lid.
3. Grasp the sauce bucket and lid firmly with
both hands, and invert the bucket over and
back two times.
4. Gently swirl the sauce bucket in a circular
motion once clockwise.
5. Place the bucket of sauced wings at the
BOH Expo Station for immediate use and
alert the Expeditor.
• Always use tongs to transfer sauced wings
from sauce buckets to plating. Never pour
wings from the bucket onto plating.
CHECK YOUR KNOWLEDGE
Questions concerning cooking and saucing bone-in wings.
1. The wing hot holding cabinet temperature should be ___________°F.
2. The wing fryer temperature should be ___________°F.
3. How long can pre-cooked bone-in wings hold under the heat lamp?
_________________________________________________________________________________________
4. How long can pre-cooked bone-in wings hold in the wing hot holding cabinet?
_________________________________________________________________________________________
A6 | ZAXBY’S 101
4Q15
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
6. When pre-cooking bone-in wings, you should ________________________ the baskets every
_________ minutes to prevent the wings from sticking together.
7. Explain how to sauce finish cooked bone-in wings, including the maximum amount per bucket.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
8. What is the maximum number of cooked bone-in wings that can be sauced in a bucket at one
time?
_______________________________________________________________________________________
9. How many bone-in wings do you pre-cook per fryer basket?
Fresh: __________________
Frozen: _________________
10. The finish cook time for bone-in wings is _________ minutes _________ seconds. At the end of
the cook time, wings should drain for _________ seconds. They should reach and hold an internal
temperature of _________°F for _________ seconds.
11. You finish pre-cooking bone-in wings at 11:30 a.m. With what information
do you label the pan, before placing the wings into the wing hot holding
cabinet?
____________________________________________________________________
To print the Bone-in Wings Cooking & Saucing Observation Checklist
and/or to take the Cooking & Saucing Bone-in Wings Test, go to
http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | A7
5. Explain how you determine when bone-in wings are properly pre-cooked.
Cooking & Saucing...
Boneless
Wings
ZAXBY’S 101
In this section...
How to cook frozen
boneless wings
cooked boneless wings
How to reconstitute boneless wings
How to sauce boneless wings
boneless wings...
• Cook 5 portioned bags maximum (or 25 boneless wings)
per fryer basket.
• Cook time is 5 minutes 15 seconds (5:15)—or until the
internal temperature reaches 165°F for 15 seconds.
o Cook from a frozen state only.
• Hot hold times (unsauced):
o 15 minutes maximum under heat lamp or in hot holding area
–OR–
o 30 minutes maximum in hot holding cabinet
– Boneless wings held in the hot holding cabinet must be
reconstituted for 30 seconds (0:30) before serving.
o Discard boneless wings if the internal temperature falls
• Split orders of bone-in wings and boneless wings are not allowed.
• Sauce a maximum of 25 boneless wings per bucket.
4Q15
BONELESS WINGS: COOKING & SAUCING
BONELESS WINGS COOKING & HOLDING OVERVIEW
• Cook time is 5 minutes 15 seconds (5:15) in any F-fryer, or until internal temperature reaches
165ºF for 15 seconds. Avoid cooking boneless wings in same fryer vat with fries, if possible.
• Fryer temperature should be set at 350°F.
• Do not use the mini-fryer baskets to cook boneless wings.
• Empty the contents of 5 portioned bags maximum (or 25 boneless wings) into fryer basket.
• To test boneless wings for doneness, you need a calibrated pocket thermometer or
a thermocouple.
• Hold time: 15 minutes maximum either under a heat lamp or in centerline hot holding area
–OR–
30 minutes maximum in hot holding cabinet
• Reconstitution time if held in holding in hot holding cabinet: 30 seconds
• Sauce and serve immediately—do not hold sauced boneless wings.
• For information about the Wing Station layout, see the Cooking Bone-in Wings topic in Vol. 2.
COOKING BONELESS WINGS
Items Needed
• Pre-heated F-fryer and fryer baskets
• Tan handled tongs
Cook boneless wings
from a frozen state
only—do not thaw.
• Protein-dedicated transfer pan (optional)
• Two 1/4 pans, 4” deep, with false bottom inserts
(if holding under heat lamp or in centerline hot holding area)
–OR–
Stainless steel half pan, 2 1/2” deep, with plastic high temperature
amber lid (if holding in hot holding cabinet)
AVOID
COOKING WINGS
S
BONELES AT
V
E
IN SAM
AS FRIES
• Grease pencil
• Prepped frozen boneless wings in waxed bags (5 wings per bag)
–OR–
Prepped pans of frozen boneless wings for bulk cooking (25 wings per pan or 205 box)
Cooking Boneless Wings
2. Lift empty F-fryer basket and secure on supports.
3. Bring portioned boneless wings in waxed bags (or boneless wings
prepped for bulk cooking) from the walk-in freezer to the Wing Station.
4. Gently empty a maximum of 5 portioned bags (or 25 frozen
boneless wings) into each fryer basket.
A10 | ZAXBY’S 101
4Q15
6. Discard empty bags or 205 boxes as appropriate and/or place empty
pan and lid in dish room for cleaning.
7. At the 4:45 minute mark on the timer,
shake the submerged fryer basket to
prevent the wings from sticking together.
8. When finished cooking, lift the fryer
basket and drain the boneless wings for
15 seconds. Test for doneness.
• To test boneless wings for doneness, you
need a calibrated food thermometer or a
thermocouple.
s in
Do not cut boneless wing or
e
tur
ra
pe
tem
eck
half to ch
ss.
ne
ne
do
for
ct
pe
ins
visually
1. While draining the boneless wings, use tan handled tongs to remove 1 boneless wing and place
it onto a tan cutting board.
2. Insert a thermometer probe across the grain of the boneless wing to test for doneness
(165ºF for 15 seconds).
• If boneless wing is not done, place the wing back into the same fryer basket and submerge
the basket into the hot oil. Reactivate timer and cook in 30 second increments until done.
• If boneless wing is done, transfer wings from the fryer basket into a 1/4 pan with
false bottom insert and serve them immediately, or place them in hot holding.
• Wash and sanitize the thermometer probe and smallwares before reusing them.
HOLDING BONELESS WINGS
• Boneless wings must hold at or above 140°F.
• Boneless wings can be held under a heat lamp, in the
centerline hot holding area, or the in hot holding cabinet.
• Never sauce boneless wings before hot holding.
DISCARD HEN
WINGS WM HOLD
MAXIMU E
TIMES ARD
REACHE
• Never place sauced boneless wings into hot holding.
Heat Lamp -OR- Centerline Hot Holding Area
1. Transfer a maximum of 25 cooked boneless wings to a 1/4 pan with false bottom inserts.
2. Place the 1/4 pan of boneless wings under a heat lamp –OR– in the centerline hot holding area
for 15 minutes maximum.
wings
Do not reconstitute boneless
lamp
that were held under a heat
or in the hot holding area.
4Q15
ZAXBY’S 101 | A11
5. Submerge fryer basket into the hot oil, and use your knuckle to
activate the timer for 5 minutes 15 seconds (5:15).
Hot Holding Cabinet
1. Transfer a maximum of 50 cooked boneless wings
into a 2 1/2” deep stainless steel half pan.
3. Write the hot holding expiration time on the
narrow side of the half pan.
4. Cover the pan with plastic high temperature amber lid.
5. Insert covered and labeled pan into hot holding cabinet. Place above bone-in wings and below
buns, with labeled side facing the front of cabinet.
• Hold for 30 minutes maximum before reconstituting.
Reconstituting Boneless Wings
Always reconstitute boneless
wings after holding in
the hot holding cabinet.
2. Use tan handled tongs to remove desired number of
boneless wings from the hot holding cabinet and place
them into a protein-dedicated transfer pan.
USE ANY R THE
O
F-FRYER H COOK)
IS
W1 (FIN
FRYER
3. Transfer a maximum of 25 cooked boneless wings
from the transfer pan to each raised fryer basket.
4. Submerge the fryer basket into hot oil for 30 seconds.
• Do not shake the basket.
5. Lift the fryer basket and drain boneless wings for 15 seconds.
6. After draining, use tan handled tongs to place a maximum of
25 reconstituted boneless wings into the appropriately labeled sauce bucket.
• If saucing the entire basket of boneless wings in the same flavor, they may be
poured from the corner of the fry basket into the appropriate sauce bucket.
SAUCING BONELESS WINGS
• To sauce boneless wings, you need labeled
sauce buckets with lids and tongs.
Sauce a maximum of
25 boneless wings in
one bucket at a time.
1. Dispense just enough sauce to lightly
coat the wings in the sauce bucket.
• The suggested amount of sauce is
approximately 1/2 oz. sauce for
every 5 boneless wings.
A12 | ZAXBY’S 101
4Q15
3. Grasp the sauce bucket and lid firmly with both hands, and invert the
bucket over and back two times.
4. Gently swirl the sauce bucket in a circular motion once clockwise.
5. Place the bucket of sauced boneless
wings at the BOH Expo Station for
immediate use and alert the Expeditor.
• Always use tongs to transfer sauced wings
from sauce bucket to plating. Never pour
wings from the bucket onto plating.
Questions concerning cooking and saucing boneless wings.
1. How long can cooked boneless wings hold?
Under the heat lamp or in the centerline hot holding area: __________________________________
In the hot holding cabinet: _______________________________________________
2. What is the cook time for boneless wings?
_________________________________________________________________________________________
3. When do you need to reconstitute boneless wings before serving?
_________________________________________________________________________________________
4. What is the cook time for reconstituting boneless wings?
_________________________________________________________________________________________
5. Explain how to sauce cooked boneless wings, including the maximum amount per bucket.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
To print the Boneless Wings Cooking & Saucing Observation
Checklist and/or to take the Cooking & Saucing Boneless Wings
Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | A13
2. Cover the sauce bucket with lid.
ZAXBY’S 1 01
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4Q15
ZAXBY’S 1 01
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4Q15
Breast
Fillets
Cooking...
ZAXBY’S 101
In this section...
Chef’s base cooler notes
How to cook breast fillets
How to check for doneness
cooked breast fillets
breast fillets...
• Standard grill press temperature should be 400°F.
• Cooked breast fillets should reach and hold an internal
temperature of 165°F for 15 seconds.
• Cook a maximum of 4 breast fillets at a time on the standard
grill press.
• Wash, rinse, and sanitize transfer pans every 4 hours.
• Maximum hold time is 60 minutes (1 hour).
o Discard all cooked breast fillets at closing. Never hold them
overnight.
• Use tan handled tongs only for cooked chicken.
• Use red handled tongs only for uncooked chicken.
o Never allow chicken purge to drip on surfaces.
4Q15
BREAST FILLETS: COOKING
CHEF’S BASE COOLER NOTES
• Covered full pans of prepped uncooked breast fillets are stored
in the chef’s base cooler when in use.
• The cooler drawer temperatures should be between 34º–38ºF.
• Prepped thawed breast fillets are ready for use immediately.
• Always follow FIFO rotation.
• Use red handled tongs to remove uncooked breast fillets.
• Handles should never come into contact with uncooked chicken
or chicken purge.
COOKING & HOLDING BREAST FILLETS
Items Needed
• Pre-heated grill press (setting 7 recommended)
• Pre-heated fillet holding bin set to 175ºF.
• Red handled tongs (for uncooked chicken)
• Tan handled tongs (for cooked chicken)
• Transfer pan dedicated for breast fillets
• Food release spray
• Prepped fresh or fully thawed breast fillets
2. Use grill press handle to lift the pre-heated grill press top, and lightly spray
the bottom surface with food release spray.
3. Use red handled tongs to remove 1 to 4 uncooked
breast fillets from the chef’s base cooler drawer, and
place them smooth sides up on the lightly sprayed
standard grill press.
• Position thicker ends of
fillets toward the center of
grill press for even cooking.
• Higher capacity grill press:
place 1 to 8 fillets.
4. Lightly spray the tops of
breast fillets with food release
spray.
B2 | ZAXBY’S 101
4Q15
6. Use your knuckle to activate the timer for 4 minutes (4:00).
• Higher capacity grill press: cook 3 minutes 30 seconds (3:30).
• To test breast fillets for doneness, you need a calibrated food thermometer or a
thermocouple.
1. When finished cooking, use tan handled tongs to remove 1 cooked breast
fillet from the grill press and put it into a transfer pan.
2. Use tan handled tongs to remove the breast fillet from the transfer pan,
and place it onto the tan cutting board.
3. Use thermometer to test breast fillets for doneness (165ºF for 15 seconds).
• If breast fillet is not done, place it back onto the grill press and close
grill press top. Reactivate timer with knuckle, and cook in 30 second
increments until done.
• If fillet is done, use tan handled tongs to remove the other fillets from
grill press and place them into the transfer pan. Close grill press top, and
place the fillets in hot holding.
• Wash and sanitize thermometer probe and smallwares
before reusing them.
Holding Breast Fillets
1. Use tan handled tongs to transfer the breast
fillets from the transfer pan to a pre-heated fillet
holding bin.
2. Use knuckle to activate the fillet holding bin
timer for 60 minutes (1 hour).
• Fillets must maintain an internal temperature
at or above 140ºF.
MAXIMUM IN FILLET
E
HOLD TIM IN IS
B
G
IN
HOLD
ES
T
U
60 MIN
4Q15
3. Discard gloves
and wash hands.
ll press
When not in use, lower the gri
t loss.
top to prevent excessive hea
ZAXBY’S 101 | B3
5. Use grill press handle to close the grill press top firmly onto lightly sprayed
breast fillets.
Questions concerning cooking breast fillets.
1. How many breast fillets can you cook at one time on the grill press?
Standard grill press: ____________________________________________________________________
Higher capacity grill press: ______________________________________________________________
2. What is the approximate cook time for breast fillets?
_________________________________________________________________________________________
3. What color tongs do you use to handle breast fillets?
Uncooked fillets: _______________________________________________________________________
Cooked fillets: _________________________________________________________________________
4. How often do you wash, rinse, sanitize, and air dry transfer pans?
_________________________________________________________________________________________
5. When in the process of cooking breast fillets do you need to use food release spray?
_________________________________________________________________________________________
_________________________________________________________________________________________
6. At closing, what do you do with leftover cooked breast fillets?
_________________________________________________________________________________________
7. What do you do if the internal temperature of a breast fillet holds at 165ºF for 10 seconds?
Check all that apply:
_____ Transfer the fillet to the fillet holding bin.
_____ Discard the fillet.
_____ Place the fillet back onto the grill press.
8. How long can cooked breast fillets be held in the fillet holding bin?
_________________________________________________________________________________________
To print the Breast Fillets Cooking Observation Checklist
and/or to take the Cooking Breast Fillets Test, go to
B4 | ZAXBY’S 101
4Q15
ZAXBY’S 1 01
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4Q15
ZAXBY’S 1 01
S
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4Q15
Cooking...
Breading
& Frying
Tenders
ZAXBY’S 101
In this section...
Breader & Fry Station
overview
How to bread tenders
How to cook breaded tenders
Chicken Fingerz™
tenders and Chicken Fingerz...
• Uncooked chicken breast tenderloins are called tenders. Breaded
and cooked tenders are called Chicken Fingerz.
• Store marinated tenders in the Breader Station cooler when in use.
• At closing, all tenders must be removed from the Breader Station
cooler and stored in the walk-in cooler.
• Spoiled tenders should be discarded. Signs of spoilage include:
change in tender color (such as deep pink or red), mushy or slimy
tenders, excessive air bubbles in marinade solution, or foul odors.
• Cook time is 3 minutes 30 seconds (3:30)—or until the internal
temperature reaches 165°F for 15 seconds.
o Cook a maximum of 25 tenders in each fryer basket.
• Hold time is 15 minutes in hot holding.
o Discard Chicken Fingerz if the internal temperature falls
• Clean and sanitize the breader tub every 4 hours.
4Q15
TENDERS: BREADING & FRYING
BREADER & FRY STATION OVERVIEW
• Tenders are always breaded and cooked from either a fresh (never frozen) or fully thawed state.
• Breader Station cooler holds prepped marinated tenders when in use.
• Cook time is 3 minutes 30 seconds, or until internal temperature reaches 165ºF for 15 seconds.
• Hold Chicken Fingerz in hot holding for 15 minutes maximum.
• Breader Station unit must remain plugged in and holding at the proper temperature overnight.
Breader & Fry Station Layout
• Breader table
• F fryers
• F hood
• Reach-in cooler (should hold between 34°-38°F)
• Protein-dedicated, labeled white bus tub
• Sifter
• Station-dedicated tray (for sifting)
• 2 refrigerated breader table metal 6” deep full pans
• Clean, labeled container of Zaxby’s Chicken Breader
with 64 oz. scoop and lid
– When in use, insert scoop in the breader with the
handle oriented up and out of the product.
Station Sanitation
Sanitize bus tub every 4 hours:
1. Discard all breader in the bus tub.
2. Remove the bus tub, sifter, and tray.
Clean and sanitize breader
bus tub every 4 hours.
3. Wash them in hot soapy water, rinse, and dip in sanitizer solution.
4. Let equipment air dry completely before re-use.
At the start of each shift:
Wash, rinse, sanitize and air dry the full pan containing uncooked tenders. This procedure
requires at least 2 protein-dedicated full pans—one for use, and one for backup.
C2 | ZAXBY’S 101
4Q15
Note: Sift breader after breading approximately 150 tenders (6 full fryer baskets of
tenders). Sift more frequently as needed to minimize particulates in breader.
2. Pour remaining breader from breader tub into the sifter on the tray.
3. Sift the breader back into the bus tub.
4. Discard lumps in the sifter.
5. Add one 64 oz. scoop of
fresh breader.
6. Wash hands and put on
gloves.
BREADING & FRYING TENDERS
Other Items Needed
• Pre-heated F1 and F2 fryers and fryer baskets
Fryers should be
set at 350°F
• Calibrated pocket thermometer or thermocouple
• Clean towel and quat sanitizer
• Prepped tenders (fresh marinated, fully thawed
pre-marinated, or fully thawed marinated)
Breading Tenders
2. Fill the white protein-dedicated bus tub with 3 full scoops
of breader from the breader bin.
3. Submerge F1 and F2 fryer baskets in hot oil.
4. Remove a container of tenders from Breader Station
reach-in cooler, and gently pour tenders into the refrigerated
metal full pan in the drop-in section of the breader table.
5. Take empty container and its lid to dish room for washing.
6. Discard gloves, wash hands, and put on new gloves.
7. Use gloved hands to transfer approximately 25 –OR– 50
tenders from the full pan into the breader bus tub.
• Do not drain marinade off of tenders when transferring.
The excess liquid is needed for proper breader adhesion.
4Q15
ZAXBY’S 101 | C3
Sifting Breader
8. Fold the tenders into the breader by gently scooping and rolling from the
bottom of the bus tub in order to turn over and thoroughly cover all tenders
with breader. Approximate fold time:
• 25 tenders = 10 seconds
• 50 tenders = 15 seconds
Note: Time permitting, allow the tenders to rest in the breader for
approximately 2–3 minutes, but for no more than 5 minutes maximum.
To ensure food safety standards,
tenders can only rest in breader
for 5 minutes maximum.
9. If necessary, discard gloves, wash hands, and put on new gloves.
10. Use one hand to grasp and lift 1 tender by its center, and gently
shake off excess breader.
• Do not squeeze tenders while holding them—this causes them
to clump together in the fryer.
11. Use a quick snapping motion of the wrist to toss the tender to the
opposing hand, so the length of the tender lands straight across the
width of the palm.
• The impact against the palm removes excess breader.
12. Repeat steps 10 and 11 until there are 5–8 tenders in the palm.
Frying Tenders
• To test chicken for doneness, you need a calibrated
pocket thermometer or a thermocouple.
Drop only 25 tenders in
each fryer basket—drop
them within 30 seconds.
• 50 tenders (25 tenders per fryer basket) = 1 full batch
1. Move gloved hand holding 5–8 breaded tenders over a submerged
fryer basket, with palm facing up and thumb pointing out.
• Position hand so the tenders are parallel to the length of the basket.
• Do not squeeze tenders—this causes them to clump in the fryer.
2. Rotate hand in a quick, smooth motion, so the little finger rolls up and
away from the fryer basket, and the thumb rolls down toward it.
• Drop tenders parallel to the length of the fryer basket.
• Position hand close to the oil to prevent excessive splashing.
• Alternate the positioning of each drop: front of basket, middle of
basket, back of basket.
3. Repeat steps 1 and 2 to drop 25 tenders per fryer basket.
4. Use your knuckle to activate the timer for 3 minutes 30 seconds (3:30).
C4 | ZAXBY’S 101
4Q15
B) If needed, repeat steps 7–9 in Breading Tenders section for an additional 25 –OR– 50 tenders.
Discard gloves. Wash and sanitize han
ds
immediately; then put on new gloves.
6. Wipe timer with clean towel and sanitizer solution.
7. At the 2:30 minute mark on the timer, gently shake the fryer basket while submerged in oil.
8. At the 2:00 minute mark on the timer, gently shake the still submerged fryer basket again.
Briefly lift the fryer basket to ensure the tenders have separated.
9. When finished cooking, lift the fryer basket and drain the Chicken
Fingerz™ for 15 seconds. While draining, use a thermometer to test for
doneness (165ºF for 15 seconds).
• If Chicken Finger is not done, place the Finger back into the same
fryer basket and submerge the basket into the oil. Reactivate timer
with knuckle, and cook in 30 second increments until done.
• If Chicken Finger is done, transfer and hold the batch of Fingerz.
• Wash and sanitize thermometer probe before reusing it.
HOLDING CHICKEN FINGERZ
1. Transfer filled transfer pan of Chicken Fingerz to the Hot Holding
Station, and hold for a maximum of 15 minutes.
• Fingerz must remain at or above 140ºF.
2. Observe FIFO rotation.
A) Full pan method
• Pull Chicken Fingerz from the middle of the full pan to the edges.
• Empty new Chicken Fingerz from the transfer pan into the middle
of the full pan.
B) Half pan method
• When the front half pan is empty, use it as the next transfer pan.
• Slide the half pan from the back to the front.
• Place fresh half pan of Chicken Fingerz in the back.
, bread, and
During low volume periods, only transfer
s volume.
ines
cook as many tenders as needed for bus
4Q15
ZAXBY’S 101 | C5
5. A) If dropping a full batch (50 tenders), repeat steps 1–4 of the frying process.
Questions concerning breading and frying tenders.
1. The Breader Station reach-in cooler temperature range should be between __________° and
__________°F.
2. Explain how to use the sifter and the dedicated tray.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
3. After sifting the breader, add _________ scoop(s) of breader before you begin breading tenders.
4. Prior to frying, for approximately how long do you fold tenders in the breader?
25 tenders: ____________________________________________________________________________
50 tenders: ____________________________________________________________________________
5. What is the maximum amount of time tenders are allowed to sit in the breader?
_________________________________________________________________________________________
6. Explain how to remove excess breader from tenders.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
7. The fryer temperature should be set at ________°F.
8. The cook time for Chicken Fingerz™ is ________ minute(s) ________ seconds. At the ____________
minute mark, shake the submerged fryer basket; shake again at the _________ minute mark. When
finished cooking, drain the Fingerz for ________ seconds.
9. Chicken Fingerz should reach an internal temperature of ___________°F for ___________ seconds.
10. Refer to the picture at right and describe how to drop tenders.
Hand position: ___________________________________________
Drop direction: __________________________________________
Drop position: ___________________________________________
C6 | ZAXBY’S 101
4Q15
12. You should drop an entire basket of tenders within _________ seconds.
13. How often should you clean and sanitize the breader bus tub?
_______________________________________________________________________________________
14. What is the maximum amount of time Chicken Fingerz™ can hold in hot holding, and at what
temperature must they hold?
Time: _________________________________________________________________________________
Temp: ________________________________________________________________________________
15. Describe the appropriate holding process for Chicken Fingerz when using each method below.
1 full pan: _____________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
2 half pans: ____________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
To print the Tenders Breading & Frying Observation Checklist
and/or to take the Breading & Frying Tenders Test, go to
4Q15
ZAXBY’S 101 | C7
11. You can drop a maximum of _________ tenders into a single fryer basket at one time.
ZAXBY’S 1 01
FRY
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Cooking Sides & Zappetizers®
4Q15
ZAXBY’S 1 01
SI DES &
S
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®
Cooking:
❶ Crinkle Fries
❷ Spicy Fried Mushrooms
❸ Onion Rings
❹ Tater Chips
❺ Fried White Cheddar Bites
4Q15
Crinkle
Fries
Cooking...
ZAXBY’S 101
In this section...
How to cook frozen fries
Where and how to season
and hold cooked fries
Crinkle Fries...
• Primary storage: walk-in freezer (cases)
• Secondary storage: fry freezer (bulk bags), above the boneless
wings
o Store opened bulk bags in the fry freezer.
• Frozen shelf life: 12 months (1 year) from production date
(refer to Use By date)
• Cook time is 4 minutes 30 seconds (4:30).
• Hold time is 10 minutes maximum.
• Available unseasoned upon guest order only.
o Never submerge fries into hot oil to remove seasoning
—cook a fresh batch.
4Q15
CRINKLE FRIES: COOKING
Items Needed
• Pre-heated F-fryer and fryer baskets
COOK
ANY
FRIES IN
F-FRYER
• Transfer pan dedicated for Crinkle Fries
• Seasoning shaker of Zaxby’s French Fry Seasoning
• Frozen crinkle fries in original packaging
Cooking Crinkle Fries
2. Lift two empty F-fryer baskets and secure on supports.
3. Open 1 bulk bag of frozen fries and pour half of the fries into
each fryer basket.
During slow business periods, cook
only 1 fryer basket of fries at a time.
Fold the remaining half bag of fries,
and place it back into the fry freezer.
4. Lower the fryer baskets into the hot oil, and use your knuckle to
activate the timer for 4 minutes 30 seconds (4:30).
5. At the 4:00 minute mark, shake the submerged fryer baskets.
6. When finished cooking, lift the
fryer baskets and drain the fries
for 15 seconds.
To ensure proper fry se
asoning adhesion,
always apply fry season
ing
after draining cooked fri immediately
es—but do not
season fries over the fr
yers.
D2 | ZAXBY’S 101
4Q15
1. Empty drained fries into the dedicated transfer pan and take to
hot holding.
2. Observe FIFO rotation:
• Pull older fries to the edges of the holding pan.
• Empty new fries from transfer pan into the middle
of holding pan.
3. Generously season fries with Zaxby’s French Fry Seasoning.
• Do not season fries over the fryers, as this will compromise the
flavor and quality of other food products cooked in the same oil.
4. Hold seasoned fries for a maximum of 10 minutes in hot holding.
Questions concerning cooking Crinkle Fries.
1. Which fryers do you use to cook frozen fries?
_________________________________________________________________________________________
2. How many fryer baskets will one bulk bag of fries fill?
_________________________________________________________________________________________
3. The cook time for fries is ________ minute(s) ________ seconds. At the ________ minute mark,
shake the submerged fryer baskets. Drain cooked fries for ________ seconds.
4. Describe the appropriate seasoning and holding process for cooked fries.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
5. Cooked and seasoned fries can hold under a heat lamp for __________ minutes.
To print the Crinkle Fries Cooking Observation Checklist and/or
to take the Cooking Crinkle Fries, Spicy Fried Mushrooms & Onion
Rings Test, go to http://learning.zaxbys.com.
Note: Complete all of the topics before taking the test.
4Q15
ZAXBY’S 101 | D3
CRINKLE FRIES: COOKING
Seasoning & Holding Crinkle Fries
d
e
i
r
F
y
c
i
p
S
s
m
o
o
r
h
s
u
M
Cooking...
ZAXBY’S 101
In this section...
How to cook
frozen mushrooms
Spicy Fried Mushrooms...
• Prepped 6 oz. bags of frozen mushrooms are stored in
the fry freezer for a maximum of 48 hours (2 days).
• Zappetizer order = cook 1 portioned bag
o Cooked weight varies due to water content in mushrooms.
• Cook time is 1 minute 35 seconds (1:35).
• Spicy Fried Mushrooms are cooked to order—never held.
4Q15
SPICY FRIED MUSHROOMS: COOKING
Items Needed
• Pre-heated fryer and fryer baskets
COOK
OMS IN
MUSHRO
ND F4
THE F3 A
FRYERS
• Transfer pan
• Portioned waxed bags of frozen battered mushrooms
Cooking Spicy Fried Mushrooms
2. Lift empty fryer basket in fryer F3 or F4 and secure on supports.
3. Remove pre-portioned frozen mushrooms from fry freezer.
4. Empty contents of only 1 portioned bag at a time into the fryer
basket. Discard bag.
• For multiple orders, use multiple baskets.
5. Gently lower the fryer basket into the hot oil, and use your knuckle
to activate the timer for 1 minute 35 seconds (1:35).
6. Shake submerged fryer basket at the
1:00 minute mark.
7. When finished cooking, lift the fryer
basket and drain the mushrooms for
15 seconds.
• Cooked mushrooms should be golden
brown.
8. Empty the mushrooms into a transfer
pan, and take them to the BOH Expo
Station for immediate use, and alert the
Expeditor.
DISCARD S –
AG
WAXED B
DO NOT
RE-USE
D6 | ZAXBY’S 101
ms are
Spicy Fried Mushroo
ver held.
cooked to order—ne
4Q15
Questions concerning cooking Spicy Fried Mushrooms.
1. Which fryers do you use to cook frozen mushrooms?
_________________________________________________________________________________________
2. The cook time for mushrooms is ________ minute(s) ________ seconds. At the ________ minute
mark, shake the submerged fryer basket. When finished cooking, drain the mushrooms for ______
seconds.
3. After cooked mushrooms finish draining, what is the next step?
_________________________________________________________________________________________
To print the Spicy Fried Mushrooms Cooking Observation Checklist
and/or to take the Cooking Crinkle Fries, Spicy Fried Mushrooms &
Onion Rings Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | D7
SPICY FRIED MUSHROOMS: COOKING
Cooking...
Onion
Rings
ZAXBY’S 101
In this section...
How to cook frozen
onion rings
cooked onion rings
Onion Rings...
• Prepped bags of frozen onion rings are stored in the
fry freezer for a maximum of 48 hours (2 days).
• Side substitution = cook 1 portioned bag
o Yields 2.8 oz. cooked wt.
• Zappetizer = cook 2 portioned bags
o Yields 5.7 oz. total cooked wt.
4Q15
ONION RINGS: COOKING
Items Needed
• Transfer pan
• Portioned waxed bags of frozen battered onion rings
COOK
GS IN
ONION RIN F4
ND
THE F3 A
FRYERS
Cooking Onion Rings
3. Remove pre-portioned frozen onion rings from fry freezer.
4. Empty the contents of a maximum of 4 portioned bags into a fryer
basket. Discard bags.
• Zappetizer portion = 2 bags
• Side substitution portion = 1 bag
riods, you can
During busy business pe
from the bulk
cook onion rings directly lf of a bulk
ha
bag. Pour no more than
er basket.
fry
r
pe
.)
bag (1.5 lb. max
5. Lower the fryer basket into the hot oil, and use your knuckle to
activate the timer for 1 minute 35 seconds (1:35).
6. Shake submerged fryer basket at the 1:00 minute mark.
7. When finished cooking, lift fryer basket
and drain the mushrooms for 15 seconds.
• Cooked onion rings should be golden
brown.
DISCARD S –
AG
WAXED B
DO NOT
RE-USE
D10 | ZAXBY’S 101
8. Empty drained onion rings into a transfer
pan, and take them to the BOH Expo
Station for immediate use, or take to hot
holding.
4Q15
Note: During high volume periods when the incidence of onion rings substitutions is high,
you can hold cooked onion rings instead of transferring them for immediate use.
1. Place drained onion rings under a heat
lamp to hold for a maximum of 15 minutes.
3. When ready for use at the BOH Expo Station, the cooked onion
rings should be weighed before plating:
• Zappetizer portion = 5.7 oz. onion rings (cooked wt.)
• Side substitution portion = 2.8 oz. onion rings (cooked wt.)
Questions concerning cooking Onion Rings.
1. Which fryers do you use to cook frozen onion rings?
_________________________________________________________________________________________
2. How many portioned bags of onion rings do you need to cook?
Zappetizer portion: _____________________________________________________________________
Side substitution portion: ________________________________________________________________
3. Currently, it is 1:20 p.m. on November 21st. According to the prep label
shown at right, for how much longer can you cook and serve the onion rings?
_______________________________________________________________________
ONIONS
11/19/15
4:35 pm
EA
4. How much do cooked onion rings weigh?
5. The cook time for onion rings is ________ minute(s) ________ seconds. At the ___________ minute
mark, shake the submerged fryer basket. When finished cooking, drain the onion rings for ______
seconds.
6. During high volume periods, cooked onion rings can hold under a heat lamp for _______ minutes.
To print the Onion Rings Cooking Observation Checklist and/or
to take the Cooking Crinkle Fries, Spicy Fried Mushrooms & Onion
Rings Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | D11
ONION RINGS: COOKING
Holding Onion Rings
Tater
Chips
Cooking...
ZAXBY’S 101
In this section...
How to cook frozen
tater chips
Where and how to season
and hold tater chips
Tater Chips...
• Prepped bags and/or 205 boxes of frozen tater chips are
stored in the fry freezer for a maximum of 48 hours (2 days).
• Side substitution = cook 1 portioned bag
o Yields 2.5 oz. cooked wt.
• Zappetizer = cook 1 portioned 205 box –OR– 2 portioned bags
o Yields 5 oz. total cooked wt.
• Available unseasoned upon guest order only.
o Never submerge tater chips into hot oil to remove
seasoning—cook a fresh batch.
4Q15
TATER CHIPS: COOKING
Items Needed
• Clear transfer pan dedicated for Tater Chips
(for immediate service)
• Transfer half pan (for hot holding)
COOK
IPS IN
TATER CH F4
ND
THE F3 A
FRYERS
• Seasoning shaker of Zaxby’s French Fry Seasoning
• Portioned 205 boxes or waxed bags of frozen tater chips
Cooking & Seasoning Tater Chips
3. Remove pre-portioned frozen tater chips from fry freezer.
4. Empty portioned tater chips into fryer basket. Discard bags/boxes.
• Zappetizer portion = one 205 box –OR– 2 bags
• Side substitution portion = 1 bag
Cook a maximum frozen weight of:
• 20 oz. per fryer basket
• 40 oz. per fryer vat
DISCARD
OR WAXED BOXES
BA
DO NOT RE GS -USE
5. Lower the fryer basket into the hot oil, and use your
knuckle to activate the timer for 2 minutes 45 seconds (2:45).
6. Shake the submerged fryer basket twice during cooking:
• Shake at the 1:45 minute mark, and
• Shake again at the 0:45 minute mark.
7. When finished cooking, lift the fryer basket and drain the tater
chips for 15 seconds.
• Cooked chips should be light-golden brown with a chewy texture.
8. Empty drained tater chips into the dedicated transfer half pan.
ing adhesion,
To ensure proper fry season
immediately
always apply fry seasoning
ps—do not
after draining cooked tater chi
ers.
season tater chips over the fry
D14 | ZAXBY’S 101
4Q15
• Do not season chips over the fryers, as this will compromise the
flavor and quality of other food products cooked in the same oil.
10. Take seasoned tater chips to the BOH Expo Station for immediate
use, or take to hot holding.
Holding Seasoned Tater Chips
Note: During high volume periods when the incidence of tater chips substitutions is high,
you can hold cooked and seasoned chips instead of transferring them for immediate use.
1. For hot holding, place seasoned tater chips under a heat lamp
for a maximum of 10 minutes.
3. When ready for use at the BOH Expo Station, the cooked and
seasoned tater chips should be weighed before plating:
• Zappetizer portion = 5 oz. tater chips (cooked wt.)
• Side substitution portion = 2.5 oz. tater chips (cooked wt.)
Questions concerning cooking Tater Chips.
1. Which fryers do you use to cook frozen tater chips?
_________________________________________________________________________________________
2. How many portioned bags of tater chips do you need to cook?
3. Currently, it is 1:20 p.m. on December 31st. According to the prep label
shown at right, for how much longer can you cook and serve the tater chips?
______________________________________________________________________
4Q15
TATER
CHIPS
12/30/15
2:25 pm
EA
ZAXBY’S 101 | D15
9. Generously season tater chips with Zaxby’s French Fry Seasoning,
and toss to distribute the seasoning.
4. How much do cooked tater chips weigh?
Side substitution portion: _______________________________________________________________
5. The cook time for tater chips is ________ minute(s) ________ seconds. At the ___________ minute
mark, shake the submerged fryer basket; shake again at the _______ minute mark. When finished
cooking, drain the tater chips for _______ seconds.
6. Describe the appropriate seasoning and holding process for cooked tater chips.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
7. Cooked and seasoned tater chips can hold under a heat lamp for __________ minutes.
To print the Tater Chips Cooking Observation Checklist and/or
to take the Cooking Tater Chips & Fried White Cheddar Bites Test,
go to http://learning.zaxbys.com.
Note: Complete both of the topics before taking the test.
D16 | ZAXBY’S 101
4Q15
e
t
i
h
W
d
e
i
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F
s
e
t
i
B
r
a
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Che
Cooking...
ZAXBY’S 101
In this section...
How to cook frozen
cheddar bites
cooked cheddar bites
Fried White Cheddar Bites...
• Prepped bags of frozen cheddar bites are stored in the
fry freezer for a maximum of 48 hours (2 days).
• Zappetizer = cook 1 portioned bag
o Yields 6 oz. cooked wt.
• Cook time is 3 minutes (3:00).
• Fried White Cheddar Bites are served with marinara sauce.
o Prepped 2 oz. cups of marinara sauce are held at the
BOH Expo Station with other shelf stable sauces for a
maximum of 48 hours (2 days).
o Bring refrigerated marinara sauce to room temperature
before serving. Never serve cold marinara sauce.
4Q15
FRIED WHITE CHEDDAR BITES: COOKING
Items Needed
COOK
R BITES IN
CHEDDA
ND F4
THE F3 A
FRYERS
• Transfer pan
• Portioned waxed bags of frozen battered cheddar bites
Cooking Fried White Cheddar Bites
3. Remove pre-portioned frozen cheddar bites from fry freezer.
4. Empty the contents of a maximum of 5 portioned bags into a fryer
basket. Discard bags.
• Zappetizer portion = 1 bag
During busy business periods, you can
cook cheddar bites directly from the
bulk bag. Pour no more than half of a
bulk bag (2 lb. max.) per fryer basket.
DISCARD GS –
A
WAXED B
DO NOT
RE-USE
5. Lower the fryer basket into the hot oil, and use your knuckle to
activate the timer for 3 minutes (3:00).
6. Shake submerged fryer basket at the 2:30 minute mark.
7. When finished cooking, lift the fryer basket and drain the cheddar
bites for 15 seconds.
8. Empty drained cheddar bites into
a transfer pan, and take them to the
BOH Expo Station for immediate use,
or transfer to hot holding.
D18 | ZAXBY’S 101
4Q15
Note: During high volume periods, you can hold cooked cheddar bites instead of
transferring them for immediate use.
hot holding
Remove black lid from
r bites.
bin when holding chedda
1. Empty drained cheddar bites in transfer pan into a
hot holding bin to hold for a maximum of 10 minutes.
• Do not hold cheddar bites under a heat lamp.
3. When ready for use, the cooked cheddar bites
should be weighed before plating:
• Zappetizer portion = 6 oz. cheddar bites (cooked wt.)
Questions concerning cooking Fried White Cheddar Bites.
1. Which fryers do you use to cook frozen cheddar bites?
_________________________________________________________________________________________
2. How many portioned bags do you need to cook a Zappetizer portion of cheddar bites?
_________________________________________________________________________________________
3. Cheddar bites cook for a total of ______ minute(s) ______ seconds. At the ______ minute mark,
shake the submerged fryer basket. When finished cooking, drain the cheddar bites for _________
seconds.
4. How much does a cooked Zappetizer portion of cheddar bites weigh?
_________________________________________________________________________________________
5. How long can cheddar bites hold in a hot holding bin during high volume periods?
_________________________________________________________________________________________
To print the Fried White Cheddar Bites Cooking Observation
Checklist and/or to take the Cooking Tater Chips & Fried White
Cheddar Bites Test, go to http://learning.zaxbys.com.
Note: Complete both of the topics before taking the test.
4Q15
ZAXBY’S 101 | D19
FRIED WHITE CHEDDAR BITES: COOKING
Holding Fried White Cheddar Bites
ZAXBY’S 1 01
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Cooking Breads & Bacon
4Q15
ZAXBY’S 1 01
B R EA D S
& BAC O N
Cooking:
❶ Texas Toast
❷ Grilled Cheese
❸ Thawed Breads
❹ Bacon
4Q15
Cooking...
Texas
Toast
ZAXBY’S 101
In this section...
Flat Top Station overview
How to prep margarine/garlic
How to cook fresh Texas Toast
bread
Where and how to hold cooked
Texas Toast
Texas Toast...
• Opened sleeves of fresh Texas Toast bread are stored near the flat top
grill in the kitchen for a maximum of 4 days after delivery.
• Texas Toast bread is brushed with margarine/garlic mixture on
1 side only, and then cooked on both sides.
o Available dry grilled upon guest order only—serve immediately.
• Cook time is 45 seconds (0:45) for each side.
What you need to know about margarine/garlic mixture…
• Primary storage, margarine: walk-in cooler near cheese/dairy products
• Secondary storage, margarine: chef’s base cooler
• Refrigerated shelf life, unopened margarine: 240 days (8 months—refer
to Use By date)
• Dry shelf life, bulk garlic salt: 180 days (6 months—refer to
Use By date)
• Keep margarine/garlic mixture between 140°–160°F in a pan
on the flat top. Discard at closing.
4Q15
TEXAS TOAST: COOKING
FLAT TOP STATION OVERVIEW
• The flat top grill is used to make margarine/garlic mixture, Texas Toast, Nibbler buns, brioche
buns, dry honey wheat toast, Real Grilled Cheese and Kiddie Cheese® sandwiches, and bacon.
• Standard flat top temperature should be 400°–450°F.
• Margarine/garlic mixture is kept between 140°–160°F in a dedicated pan on the flat top.
• Fresh Texas Toast bread and thawed breads are stored near the flat top when in use.
• The chef’s base cooler beneath the flat top holds margarine and pre-cooked bacon when in use.
Flat Top Station Layout
• Pre-heated flat top grill
• 1/6 stainless steel pan and holder dedicated for
margarine/garlic mixture with 3” pastry brush
• Heavy steak weight
• Light steak weight
• Metal spatula
• Chef’s base cooler
• Scraper
COOKING & HOLDING TEXAS TOAST
Other Items Needed
• Transfer pan dedicated for toast
• Tablespoon
• Garlic salt
• 3 blocks of margarine (1 lb. each)
To prevent fingerprints
from
forming on the bread,
fingertips
should only touch the cru
st.
• Fresh Texas Toast bread
Prepping Margarine/Garlic Mixture
2. Set up the margarine/garlic pan holder.
3. Remove 3 margarine blocks from cooler,
and place them into the dedicated pan.
Discard margarine wrappers.
4. Add 6 level tablespoons garlic salt (or 2
tablespoons per pound of margarine) to pan.
E2 | ZAXBY’S 101
4Q15
6. Insert 3” pastry brush into pan.
n
ne/garlic ofte
Mix margari
e mixture from .
to prevent th
atery
d becoming w
separating an
8. Allow margarine to melt completely.
Cooking Texas Toast with Margarine/Garlic Mixture
2. Remove desired number of Texas Toast bread
slices from the sleeve.
3. Use one hand to hold slice(s) of bread by the crust over the pan of
margarine/garlic mixture.
• Do not leave fingerprints on bread.
4. Use other hand and a 3” pastry brush to apply margarine/garlic
mixture to only 1 side of each bread slice.
• Use an up-and-down motion to cover the side completely.
5. Place bread slices margarine/garlic sides down on pre-heated flat top.
6. Cook for 45 seconds (0:45).
7. Use metal spatula to flip bread slices,
and cook an additional 45 seconds (0:45).
Holding Texas Toast with Margarine/Garlic Mixture
1. When finished cooking, use metal spatula
to transfer Texas Toast from flat top to hot
holding.
• Hold toast for a maximum of 5 minutes
in hot holding. Observe FIFO.
4Q15
ZAXBY’S 101 | E3
5. Set margarine/garlic pan into holder on flat top.
Cooking Dry Texas Toast
2. Remove up to 2 slices of Texas Toast bread slices from the sleeve.
3. Place the dry bread slices (without margarine/garlic) on the pre-heated
flat top.
4. Place a light steak weight on top of both bread slices.
6. Remove steak weight, and use metal spatula to flip both bread slices.
7. Replace the steak weight on top of
the flipped bread slices, and cook for an
additional 45 seconds (0:45).
8. When finished cooking, remove the steak
weight and use metal spatula to transfer
the Texas Toast from the flat top to the
Sandwich/Salad Station for immediate use.
Alert the Expeditor.
cooked
Dry Texas Toast is
.
to order—never held
9. Discard gloves
and wash hands.
Questions concerning cooking Texas Toast.
1. The flat top temperature should be between _________° – _________°F.
2. The margarine/garlic mixture should be held between _________° – _________°F.
3. How many pounds of margarine is needed to prepare the margarine/garlic mixture?
_________________________________________________________________________________________
4. How many tablespoons of garlic salt is added per pound of margarine?
_________________________________________________________________________________________
5. Texas Toast bread is brushed with melted margarine/garlic mixture and cooked for __________
seconds on each side. It can hold for a maximum of _________ minutes.
E4 | ZAXBY’S 101
4Q15
Handle bread: __________________________________________________________________________
Brush bread: ___________________________________________________________________________
Place bread: ___________________________________________________________________________
Flip bread: _____________________________________________________________________________
Transfer and hold bread: ________________________________________________________________
7. Describe how to cook dry Texas Toast bread.
Handle bread: __________________________________________________________________________
Place bread: ____________________________________________________________________________
Cover bread: ___________________________________________________________________________
Remove: _______________________________________________________________________________
Flip bread: _____________________________________________________________________________
Cover bread: ___________________________________________________________________________
Transfer bread: _________________________________________________________________________
To print the Texas Toast Cooking Observation Checklist and/or
to take the Cooking Texas Toast & Grilled Cheese Test, go to
Note: Complete both topics before taking the test.
4Q15
ZAXBY’S 101 | E5
6. Describe how to cook Texas Toast bread brushed with melted margarine/garlic mixture.
Grilled
Cheese
Cooking...
ZAXBY’S 101
In this section...
How to cook a grilled
cheese sandwich
grilled cheese sandwiches...
• The process is the same for cooking Real Grilled Cheese
and Kiddie Cheese® sandwiches.
• Grilled cheese sandwiches are made with:
o 3 American cheese slices
o 2 Texas Toast slices
o Melted margarine/garlic mixture
– For information about the Flat Top Station or about
how to prepare the margarine/garlic mixture, see
the Cooking Texas Toast topic in Vol. 2.
• Cook time is a total of 2 minutes 15 seconds (2:15).
• Grilled cheese sandwiches are always cooked to order
on the flat top—never held.
4Q15
GRILLED CHEESE: COOKING
Items Needed
• 3” pastry brush
• Metal spatula
• Melted margarine/garlic mixture
• 2 Texas Toast bread slices (fresh)
• 3 American cheese slices
Cooking Grilled Cheese Sandwiches
To prevent fingerprints from
ips
forming on the bread, fingert
should only touch the crust.
2. Remove 2 Texas Toast bread slices from the
sleeve.
3. Use 3” pastry brush to apply margarine/garlic mixture to 1 side
only of each bread slice.
• Use an up-and-down motion to cover the sides completely.
4. Place bread slices onto the pre-heated flat top with margarine/
garlic sides down. Make sure the crowns are turned away from you.
5. Use pastry brush to apply
margarine/garlic mixture to the top
sides of the bread slices.
6. Cook bread for 45 seconds
(0:45).
7. Use metal spatula to flip the bread slice on the left, so its
uncooked side is facing down.
8. Place 3 American cheese slices
squarely onto the flipped bread
slice. Overlap the cheese, so it
covers the entire surface, but does
not hang over the edges.
9. Use metal spatula to place the cooked side of the right bread
slice on top of the cheese.
10. Continue cooking for an additional 45 seconds (0:45).
E8 | ZAXBY’S 101
4Q15
12. Cook an additional 45 seconds (0:45).
13. When the cheese is melted and the
bread is cooked, use metal spatula to
transfer the sandwich to the Sandwich/
Salad Station for immediate use.
Grilled cheese sandwiches are
cooked to order—never held.
Questions concerning cooking grilled cheese sandwiches.
1. List the tools and food products needed to make a grilled cheese sandwich.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
2. What is the total cook time for a grilled cheese sandwich?
_________________________________________________________________________________________
3. Explain when and how to place American cheese slices on the bread slice.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
4. After adding the cheese slices, which side of the other bread slice is put on top of the cheese?
Circle the correct answer:
A. Uncooked side
B. Cooked side
To print the Grilled Cheese Sandwiches Cooking Observation
Checklist and/or to take the Cooking Texas Toast & Grilled
Cheese Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | E9
GRILLED CHEESE: COOKING
11. Use metal spatula to flip the entire sandwich, so the remaining
uncooked side is facing down.
Thawed
Breads
Cooking...
ZAXBY’S 101
In this section...
How to cook thawed
honey wheat bread
How to cook thawed brioche buns
How to cook thawed Nibbler buns
Where and how to hold cooked
Nibbler buns
thawed breads...
• Thawed brioche buns and honey wheat bread are stored in dry storage
or near the flat top when in use for a maximum of 72 hours (3 days);
thawed Nibbler buns are stored similarly for 48 hours (2 days) maximum.
• Reseal bread sleeves after opening to keep bread fresh—never leave
opened. Discard stale bread.
• Cook times:
o Brioche buns: 20 seconds on each cut side, plus
15 seconds on bottom of heel
o Nibbler buns: 20 seconds on each cut side
o Honey wheat bread: 20 seconds on each side
• Brioche buns and honey wheat bread are cooked to order—never held.
• Nibbler buns hold time is 10 minutes if held under heat lamp only.
See optional holding procedure for high volume periods only.
• For information about the Flat Top Station or about how to prepare
the margarine/garlic mixture, see the Cooking Texas Toast topic
in Vol. 2.
4Q15
THAWED BREADS: COOKING
COOKING THAWED BREADS
Items Needed
• Light steak weight (for honey wheat bread only)
• Metal spatula
• 3” pastry brush (for brioche buns)
• 2” pastry brush (for Nibbler buns)
• Melted margarine/garlic mixture (for buns only)
• Thawed: honey wheat bread, brioche buns, Nibbler buns
Cooking Honey Wheat Bread
Honey wheat bread is
held.
cooked to order—never
2. Remove up to 2 honey wheat bread slices from the sleeve.
3. Place dry bread slices (without margarine/garlic) onto pre-heated
flat top.
4. Place a light steak weight on top of both bread slices.
6. Remove steak weight, and use metal spatula to flip both bread
slices.
7. Replace the steak weight on top of the flipped bread slices, and
cook for an additional 20 seconds (0:20).
8. When finished cooking, remove
steak weight and use metal spatula to
transfer the honey wheat bread to the
Sandwich/Salad Station for immediate
use. Alert the Expeditor.
E12 | ZAXBY’S 101
4Q15
Brioche buns are cooked
to order—never held.
2. Remove 1 brioche bun from the sleeve.
3. Use one hand to hold the bun’s crown (top half) over the pan
of margarine/garlic mixture.
4. Use other hand and a 3” pastry brush to apply margarine/garlic
mixture to cut side of bun’s crown.
• Use an up-and-down motion to cover the cut side completely.
5. Place bun’s crown onto pre-heated flat top with margarine/garlic
side down.
6. Repeat for cut side of the bun’s heel (bottom half).
8. Use metal spatula to flip the heel, so the margarine/garlic side
is facing up.
9. Use metal spatula to place the
bun’s crown on top of its heel, with
margarine/garlic sides together.
10. Continue cooking the stacked
bun for an additional 15 seconds
(0:15).
11. When finished cooking, use
metal spatula to transfer the
assembled bun to the Sandwich/
Salad Station for immediate use.
Alert the Expeditor.
4Q15
ZAXBY’S 101 | E13
Cooking Brioche Buns
Cooking Nibbler Buns
2. Remove 1 Nibbler bun from the sleeve.
3. Use one hand to hold the bun’s crown (top half) over the pan of
margarine/garlic mixture.
4. Use other hand and a 2” pastry
brush to apply margarine/garlic
mixture to cut side of bun’s crown.
• Use an up-and-down motion to
cover the cut side completely.
5. Place bun’s crown onto pre-heated
flat top with margarine/garlic side
down.
6. Repeat for cut side of the bun’s heel (bottom half).
8. When finished cooking, use metal spatula to transfer cooked buns
from the flat top to the Sandwich/Salad Station for immediate use, or
transfer to hot holding.
HOLDING NIBBLER BUNS
Items Needed
• Toast pan
• 2.5” deep amber full pan with amber lid (optional)
• Label and pen (optional)
E IF
HOLD TIM ER HEAT
D
HELD UN Y IS
L
N
LAMP O ES
T
10 MINU
MAX
Holding Nibbler Buns: Standard Method
1. If holding cooked Nibbler buns, use metal spatula to transfer buns
from flat top to a toast pan.
2. Place the pan of buns under a heat lamp to hold for a maximum of
10 minutes.
E14 | ZAXBY’S 101
4Q15
Note: Use this optional holding procedure during high volume periods only.
1. Use metal spatula to transfer a maximum of 23 cooked Nibbler
buns from the flat top to a 2.5” deep amber full pan in hot holding.
Cover with amber lid.
2. Label pan with a Use By time for a maximum of
30 minutes from the time the buns are placed into
the hot holding cabinet.
Use By:
Time
3. Place covered and labeled pan into hot holding
cabinet for a maximum of 30 minutes.
4. When ready for use, transfer buns from the hot holding cabinet to a
toast pan.
5. Place pan under a heat lamp to hold for a maximum of 5 minutes.
10 minutes
If serving Nibbler buns within
g cabinet
of cooking, skip the hot holdin
lamp.
and hold them under a heat
Questions concerning cooking thawed breads.
1. To cook honey wheat bread, place dry bread slices on the pre-heated flat top, and cover them
with a __________ steak weight. Cook for _________ seconds. Then, remove the steak weight, and
use a metal spatula to flip both bread slices. Replace the steak weight, and cook an additional
_________ seconds.
2. To cook brioche and Nibbler buns, first apply melted margarine/garlic mixture to the __________
of the bun, and place them on the pre-heated flat top __________ sides down. Cook for _________
seconds.
3. After cooking the cut sides of a brioche bun, use a metal spatula to flip the __________ of the
bun first. Then, place the __________ of the bun on top of the __________ with __________ sides
touching. Continue cooking the stacked bun for an additional _________ seconds.
4. What size pastry brush do you use to apply melted margarine/garlic mixture to buns?
Brioche: _______________________________________________________________________________
Nibbler: _______________________________________________________________________________
4Q15
ZAXBY’S 101 | E15
Holding Nibbler Buns: Optional Method
5. You just finished cooking honey wheat bread and brioche buns. What should you do next?
_________________________________________________________________________________________
_________________________________________________________________________________________
6. What do you use to transfer cooked Nibbler buns to the Hot Holding Station?
_________________________________________________________________________________________
7. When is it acceptable to hold cooked Nibbler buns in the hot holding cabinet?
_________________________________________________________________________________________
8. Explain the optional process for holding cooked Nibbler buns in the hot holding cabinet:
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
9. How long can you hold cooked Nibbler buns?
Under a heat lamp only: _________________________________________________________________
In the hot holding cabinet: _______________________________________________________________
Under a heat lamp after being held in the hot holding cabinet: _______________________________
To print the Thawed Breads Cooking Observation Checklist
and/or to take the Cooking Thawed Breads & Bacon Test, go to
E16 | ZAXBY’S 101
4Q15
Cooking...
n
o
c
a
B
ZAXBY’S 101
In this section...
How to cook bacon
cooked bacon
bacon...
• Prepped pre-cooked bacon slices are stored in the chef’s base
cooler for a maximum of 5 days.
• Bacon is cooked on the flat top.
o Flat top temperature should be 400°–450°F.
o For information about the Flat Top Station, see the
Cooking Texas Toast topic in Vol. 2.
• Cook time is 30 seconds (0:30).
o Bacon should reach 145°F.
o Cooked bacon should be crispy, but not brittle or scorched.
• Standard hot hold time is 60 minutes (1 hour) maximum.
o For centerline kitchens only, hold time is 30 minutes
maximum.
4Q15
BACON: COOKING
COOKING & HOLDING BACON
Items Needed
• Heavy steak weight
• Scraper
• Metal spatula
• Metal transfer pan dedicated for bacon
• Two 1/4 pans with false bottom inserts
(for centerline holding only)
• Clean towel and quat sanitizer solution
• Pre-cooked bacon slices
Cooking Bacon
2. Remove 4 bacon slices from chef's base cooler, and place them
side-by-side on the front portion of the pre-heated flat top, closest to
the grease trough. Do not overlap the slices.
ces maximum
Cook only 4 bacon sli
t at a time.
igh
under one steak we
3. Place heavy steak weight lengthwise on top of up to 4 bacon slices,
covering as much as possible.
4. Cook for 30 seconds. Do not flip the bacon slices.
• Cooked bacon should reach an internal temperature of 145ºF.
• Cooked bacon should be crispy, but not brittle or scorched.
5. When finished cooking, use metal spatula to remove bacon slices
from flat top, and place them into a dedicated transfer pan.
6. Take pan of bacon slices to the Sandwich/Salad Station for
immediate use, or transfer to hot holding.
Always scrape bacon grease from the
flat
top after cooking bacon. To protect the
quality and flavor profile of cooked brea
ds,
avoid placing breads in bacon grease.
E18 | ZAXBY’S 101
4Q15
Standard Holding Method
1. Transfer cooked bacon to a hot holding bin and hold for a maximum
of 60 minutes (1 hour).
2. Immediately remove residual bacon grease from the flat top, steak
weight, and metal spatula per standard procedures.
Centerline Holding Method (Alternate)
Note: The following procedure is only for pre-cooked bacon that has been heated on the
flat top per standard procedure, and it should only be used in centerline kitchens.
1. Remove one half pan (toast pan) from the centerline hot holding section.
2. Insert two 1/4 pans with false bottom inserts in place of the removed half pan.
3. Use one 1/4 pan for hot holding cooked bacon for a maximum of 30 minutes.
• Use the other 1/4 pan for hot holding Texas Toast.
4. Immediately remove residual bacon grease from the flat top, steak weight, and metal spatula per
standard procedures.
REMOVING/CLEANING BACON GREASE
1. Immediately after transferring cooked bacon, use a scraper to remove residual bacon grease
from the flat top surface. Pull the scraped grease toward you and into the grease trough.
2. Use a clean towel and sanitizer solution to wipe off grease on the steak weight.
3. Repeat to wipe off bacon grease on the spatula.
4Q15
ZAXBY’S 101 | E19
BACON: COOKING
Holding Bacon
BACON: COOKING
Questions concerning cooking bacon.
1. The flat top should be at a temperature setting between _______º – _______ºF.
2. The cook time for bacon is ________ seconds.
3. Cooked bacon should reach an internal temperature of _______ºF.
4. Which steak weight do you use for cooking bacon?
_________________________________________________________________________________________
5. A maximum of _______ bacon slices can be cooked under one __________________ steak weight.
6. How long can you hold cooked bacon in the hot holding bin?
Standard method: ______________________________________________________________________
Centerline method: _____________________________________________________________________
7. Explain when and how to remove/clean bacon grease from the flat top and smallwares.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
To print the Bacon Cooking Observation Checklist and/or
to take the Cooking Thawed Breads & Bacon Test, go to
E20 | ZAXBY’S 101
4Q15
ZAXBY’S 1 01
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SALAD
STATION
Finishing Breads & Proteins
4Q15
ZAXBY’S 1 01
&
S
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B R EA
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N
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Finishing:
❶ Texas Toast & Grilled Cheese
❷ Bacon
❸ Hard-boiled Eggs
❹ Breast Fillets
❺ Fingerz
4Q15
Finishing...
&
t
s
a
o
T
s
a
x
Te
e
s
e
e
h
C
d
e
l
l
i
r
G
ZAXBY’S 101
In this section...
Where and how to cut
cooked Texas Toast
Where and how to cut sandwiches
made with cooked Texas Toast
Where and how to cut cooked
grilled cheese sandwiches
What you need to know about finishing
Texas Toast and grilled cheese sandwiches...
• Texas Toast cooked with margarine/garlic mixture is held
at the Hot Holding Station for a maximum of 5 minutes.
o Dry Texas Toast is never held—serve immediately.
• Cooked Texas Toast is cut for Zalads®, Texas Toast Baskets,
Platterz, and assembled Zaxby’s Club and BLT Sandwiches.
o Texas Toast and assembled sandwiches are cut diagonally.
– Exception: The Kickin’ Chicken Sandwich is not cut.
o Other sandwiches can be made with Texas Toast—upon guest
order only.
• Texas Toast bread is used to make grilled cheese sandwiches.
After cooking, the sandwiches are cut.
o Real Grilled Cheese sandwiches are cut diagonally.
o Kiddie Cheese® sandwiches are cut from crown to heel.
• Texas Toast and all sandwiches are cut at the Sandwich/Salad
Station only—upon guest order only.
o Always cut toast and sandwiches on a white cutting board.
4Q15
TEXAS TOAST & GRILLED CHEESE: FINISHING
Items Needed
• Clean, sanitized workstation
• White cutting board
• Chef’s knife
• Cooked Texas Toast (dry or with margarine/garlic mixture)
UT
NEVER C NDWICHES
A
TOAST/S AT
L
ON THE F
TOP
• Assembled Zaxby’s Club or BLT Sandwich (or other sandwich)
• Cooked grilled cheese sandwich
Cutting Texas Toast & Sandwiches
2. Place one of the following items onto the white cutting board at the Sandwich/Salad Station:
• Desired number of cooked Texas Toast slices from the Hot Holding Station –OR–
• Cooked Texas Toast transferred directly from the flat top –OR–
• Assembled sandwich made with cooked Texas Toast
3. With margarine/garlic side facing up, use a chef’s knife to cut the
Texas Toast or assembled sandwich in half diagonally. (Either side can
face up for dry toast.)
4. Plate cut Texas Toast or assembled sandwich per standard
procedures. Take to BOH Expo Station for immediate use and alert the
Expeditor—never hold.
Cutting Grilled Cheese Sandwiches
2. Start with cooked grilled cheese sandwich transferred directly from
the flat top to the white cutting board at the Sandwich/Salad Station.
3. Use a chef’s knife to cut the sandwich in half:
• Cut a Real Grilled Cheese sandwich diagonally.
• Cut a Kiddie Cheese® sandwich from crown to heel.
4. Plate cut grilled cheese sandwich per standard procedures. Take to
BOH Expo Station for immediate use and alert the Expeditor—never
hold.
F2 | ZAXBY’S 101
4Q15
Questions concerning finishing Texas Toast and grilled cheese sandwiches.
1. What color cutting board do you use to cut cooked Texas Toast and all sandwiches?
_________________________________________________________________________________________
2. In what direction is Texas Toast cut for Zalads®, Texas Toast Baskets, and Platterz?
_________________________________________________________________________________________
3. In what direction are assembled Texas Toast sandwiches cut? (Exception: Kickin’ Chicken
Sandwich)
_________________________________________________________________________________________
4. Demonstrate on the images below how to properly cut each grilled cheese sandwich.
Real Grilled Cheese:
Kiddie Cheese®:
To print the Texas Toast & Grilled Cheese Finishing Observation
Checklist and/or to take the Finishing Texas Toast, Grilled Cheese,
Bacon & Hard-boiled Eggs Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | F3
TEXAS TOAST & GRILLED CHEESE: FINISHING
Finishing...
Bacon
ZAXBY’S 101
In this section...
How to cut cooked bacon
slices for Zalads®
How to cut cooked bacon
slices for sandwiches
finishing bacon...
• Cooked bacon slices are held in a standard hot holding bin
for a maximum of 60 minutes (1 hour).
o For centerline kitchens only, hold time is 30 minutes
maximum in centerline hot holding section.
• Cooked bacon slices are cut for Zalads®, Zalad Platterz,
and sandwiches.
o Bacon for Zalads/Platterz is cut into 1/4 – 1/2-inch pieces.
o Bacon for sandwiches is cut in half crosswise.
• Cooked bacon slices are cut at the Sandwich/Salad Station
only—upon guest order only.
o Always cut bacon on a tan cutting board.
4Q15
BACON: FINISHING
Items Needed
is
Cut bacon only when it
m.
ite
nu
needed for a me
• Chef's knife
• Items needed to assemble Zalad or sandwich
• Cooked bacon slices
Cutting Bacon
2. Remove desired number of cooked bacon slices from dedicated
transfer pan, hot holding bin, or centerline hot holding section (in
centerline kitchens only), and place slices side-by-side on tan cutting
board at the Sandwich/Salad Station.
• Bacon held in the hot holding bin has a maximum hold time of
60 minutes (1 hour).
• Bacon held in the centerline hot holding section has a maximum
hold time of 30 minutes.
3. Proceed to cut bacon slices for Zalads® or sandwiches as needed.
4. For Zalads:
A) Use a chef's knife to cut each
bacon slice in half lengthwise.
B) Cut halved bacon slices crosswise
into 1/4 – 1/2-inch pieces. Start with
one end and make crosswise cuts
all the way to the other end.
5. For sandwiches, use a chef's knife to
cut each bacon slice in half crosswise.
6. Per standard procedures, place cut
bacon slices on Zalad –OR– assemble
and plate sandwich. Take to BOH Expo
Station for immediate use and alert the
F6 | ZAXBY’S 101
4Q15
Questions concerning finishing bacon.
1. How long can cooked bacon slices remain in hot holding before being cut and served?
Standard method: ______________________________________________________________________
Centerline method: _____________________________________________________________________
2. Into approximately what size pieces should you cut bacon slices for Zalads®?
_________________________________________________________________________________________
3. Given the pictures below, indicate which bacon cutting procedure is correct (A or B).
For Zalads: _____________________________________________________________________________
For sandwiches: ________________________________________________________________________
A
B
To print the Bacon Finishing Observation Checklist and/or to take the
Finishing Texas Toast, Grilled Cheese, Bacon & Hard-boiled Eggs Test,
go to http://learning.zaxbys.com
4Q15
ZAXBY’S 101 | F7
BACON: FINISHING
Finishing...
d
e
l
i
o
b
d
r
Ha
Eggs
ZAXBY’S 101
In this section...
How to slice
hard-boiled eggs
finishing hard-boiled eggs...
• Prepped hard-boiled eggs are stored in the reach-in
cooler or refrigerated table for a maximum of 72 hours
(3 days).
• Sliced hard-boiled eggs are used to make the Cobb Zalad.
o Egg slices can be added to any other Zalad® or Zalad
Platter—upon guest order only.
• Hard-boiled eggs are sliced at the Sandwich/Salad Station
only—upon guest order only.
o Always use the dedicated egg slicer.
4Q15
HARD-BOILED EGGS: FINISHING
Items Needed
Slice hard-boiled eggs
upon guest order only.
• Egg slicer
• Items needed to assemble the Cobb Zalad
(or other Zalad)
• Prepped hard-boiled eggs
Slicing Hard-boiled Eggs
2. Remove 1 hard-boiled egg from the prepped pan in the reach-in
cooler or refrigerated table.
3. Hold the egg slicer in one hand, and lift the blade side of the slicer.
4. Place hard-boiled egg into the egg slicer vertically, with the egg
resting on its wide end.
5. Use thumb to firmly press down the blade side, slicing the hardboiled egg into 6 wedges.
6. Gently remove wedges to keep yolks
and egg whites together.
7. Place hard-boiled egg slices on Zalad
per standard procedures. Take to BOH
Expo Station for immediate use and
alert the Expeditor—never hold.
F10 | ZAXBY’S 101
4Q15
Questions concerning finishing hard-boiled eggs.
1. If hard-boiled eggs were prepped at 1:00 p.m. on December 7th,
when is the latest date and time you can slice and serve the eggs?
_____________________________________________________________
S
M
T
W
T
F
S
1
2
3
4
2. Explain how to place a hard-boiled egg into the egg slicer and
slice it.
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
_____________________________________________________________
26
27
28
29
30
31
_____________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
3. Which Zaxby's Zalad is made with hard-boiled egg slices?
_________________________________________________________________________________________
To print the Hard-boiled Eggs Finishing Observation Checklist
and/or to take the Finishing Texas Toast, Grilled Cheese, Bacon &
Hard-boiled Eggs Test, go to http://learning.zaxbys.com.
4Q15
ZAXBY’S 101 | F11
HARD-BOILED EGGS: FINISHING
Breast
Fillets
Finishing...
ZAXBY’S 101
In this section...
Storing blackening seasoning
Where and how to blacken
cooked breast fillets
Where and how to cut cooked
breast fillets for Zalads®
finishing breast fillets...
• Unopened or opened bulk containers of blackening seasoning are
stored in dry storage for 180 days (6 months—refer to Use By date).
• Hold blackening seasoning in seasoning shaker/dispenser for
24 hours (1 day).
o Store shaker/dispenser of held-over seasoning at room temperature.
Do not refrigerate. Clumps may form that inhibit the portion control
efficiency of the shaker/dispenser.
o Never add fresh seasoning to held-over seasoning in shaker/dispenser.
• If you touch uncooked chicken with your hand, do not touch the
seasoning shaker/dispenser.
• Wash, rinse, and sanitize dedicated blackening pans very 4 hours.
• Cooked breast fillets are blackened for The Blue Zalad (Blackened) and
Zaxby’s Cajun Club Sandwich. Fillets are cut for Zalads® and Zalad Platterz.
o Fillets can be blackened for other Zalads and sandwiches.
• Cooked breast fillets are blackened and/or cut at the Sandwich/Salad
Station only—upon guest order only.
o Always cut breast fillets on a tan cutting board.
4Q15
BREAST FILLETS: FINISHING
STORING BLACKENING SEASONING
Items Needed
•
•
•
•
•
Clean, sanitized workstation
Non-latex disposable food-safe gloves
Clean, sanitized 2 qt. container with lid
2 oz. scoop
Seasoning dispenser
–OR–
Portion control fillet seasoning shaker (on setting 10)
• Bulk bag of blackening seasoning
Prepping Blackening Seasoning
2. Bring bulk bag of blackening seasoning and smallwares to prep site.
3. Open bulk bag of seasoning, and pour it into the 2 qt. container.
Discard empty bag.
4. Use 2 oz. scoop to scoop up blackening seasoning in the container,
and fill the seasoning shaker/dispenser.
5. Cover shaker/dispenser with lid, and place it at the Sandwich/Salad
Station for service.
6. Cover 2 qt. container with lid, and label the container.
7. Place covered and labeled 2 qt. container in dry storage for a
maximum of 180 days (6 months).
BLACKENING
Prep Date
Prep Time
Initials
Held-over Blackening Seasoning
1. At closing, wash hands and put on gloves.
2. Empty the contents of the seasoning shaker/dispenser into
a clean, sanitized and completely dry shaker. Secure with lid.
3. Store the seasoning shaker/dispenser of held-over blackening
seasoning for up to 24 hours (1 day) at room temperature.
5. Wash, rinse, sanitize and air dry the
seasoning shaker/dispenser before
assembling and reusing.
F14 | ZAXBY’S 101
ackening seasoning
Storing held-over bl
re prevents the
at room temperatu
ing clumps.
seasoning from form
4Q15
Items Needed
Blacken cooked breast
fillets upon guest order
only.
• 1/6 pan dedicated for blackening cooked breast fillets
• Blackening seasoning, either in seasoning dispenser
–OR–
In portion control fillet seasoning shaker (on setting 10)
• Items needed to assemble sandwich or Zalad
e
Do not touch th
e
th
h
it
w
t
breast fille
r.
se
en
shaker or disp
• Cooked breast fillets
Seasoning Dispenser Method (Recommended)
2. Use tan handled tongs to remove 1 cooked breast fillet
from the fillet holding bin, and place it in into a 1/6 pan.
3. Hold the seasoning shaker perpendicular to the horizontal surface of the breast fillet.
4. In one upward motion, shake seasoning dispenser to loosen seasoning
inside of the dispenser.
5. While positioned over the center of the cooked fillet, depress portion
trigger once to dispense seasoning.
6. Use tan handled tongs to turn over the breast fillet in the pan.
7. Repeat steps 3–5 for the unseasoned side of the
breast fillet.
8. Per standard procedures, proceed to:
Assemble and plate the sandwich. Take to BOH
Expo Station for immediate use and alert the
Expeditor.
–OR–
Cut the blackened breast fillet for Zalad.
4Q15
ZAXBY’S 101 | F15
BLACKENING BREAST FILLETS
Seasoning Shaker Method (Alternate)
from the fillet holding bin, and place it in into a 1/6 pan.
3. Hold the seasoning shaker perpendicular to the top of the breast fillet.
4. Use 3 forceful, downward motions to shake the blackening seasoning
onto the breast fillet.
5. Use tan handled tongs to turn over the breast fillet
in the pan.
6. Repeat steps 3–4 for the unseasoned side of the
breast fillet.
Assemble and plate the sandwich. Take to BOH Expo
Station for immediate use and alert the Expeditor.
–OR–
Cut the blackened breast fillet for Zalad.
8. Discard gloves
and wash hands.
CUTTING BREAST FILLETS
Items Needed
Cut cooked breast fillets
• Transfer pan
• Chef’s knife
• Dough scraper
• Fillet fork (optional)
• Items needed to assemble Zalad
• Cooked breast fillets (grilled or blackened)
Cutting Breast Fillets for Zalads®
from the fillet holding bin, and place it in into a transfer pan.
F16 | ZAXBY’S 101
4Q15
4. Use tan handled tongs or fillet fork to hold the breast fillet in place on
the board.
5. Hold the chef’s knife at a 90º angle to the breast fillet.
6. Shave breast fillet crosswise into thin slices.
• Begin at the narrow end of the fillet.
• Make slices as thin as possible without tearing the chicken.
7. Cut the breast fillet slices completely in half lengthwise.
8. Use dough scraper to pick up cut breast
fillet slices, and place on Zalad per standard
procedures. Take to BOH Expo Station for
immediate use and alert the Expeditor—
never hold.
• Try to plate fillet slices on Zalads with grill
marks facing up.
9. Discard gloves
and wash hands.
Questions concerning finishing breast fillets.
1. How often do you wash, rinse and sanitize the 1/6 pan dedicated for blackening breast fillets?
_________________________________________________________________________________________
2. Opened bulk blackening seasoning has a dry shelf life of ___________________________________.
3. Can you add fresh blackening seasoning to held-over blackening seasoning?
_________________________________________________________________________________________
4. If using the Shaker Method of blackening breast fillets, what is the correct setting for the portion
control fillet seasoning shaker?
_________________________________________________________________________________________
5. How many times do you shake blackening seasoning onto each side of a breast fillet? (Shaker
Method)
_________________________________________________________________________________________
4Q15
ZAXBY’S 101 | F17
3. Use tan handled tongs to remove breast fillet from transfer pan, and
place it on tan cutting board.
6. If using the Dispenser Method of blackening breast fillets, how many times do you depress the
portion trigger to dispense blackening seasoning onto each side of a breast fillet?
_________________________________________________________________________________________
7. How many times total do you shake/dispense blackening seasoning onto a breast fillet?
Dispenser Method: ____________________________________________________________________
Shaker Method: _______________________________________________________________________
8. At closing, what do you do with leftover blackening seasoning? Check all that apply.
_____ Leave the seasoning in the shaker/dispenser.
_____ Empty the leftover seasoning into a clean, sanitized and dry shaker/dispenser.
_____ Place the shaker/dispenser of leftover seasoning in the walk-in cooler.
_____ Store the filled shaker/dispenser at room temperature overnight.
_____ Wash, rinse, sanitize and air dry the used shaker/dispenser.
9. When cutting breast fillets, at what angle do you hold the chef’s knife?
_________________________________________________________________________________________
10. Number the following statements about cutting breast fillets in the correct sequence (1–4).
_____ Cut the fillet slices in half lengthwise.
_____ Use a dough scraper to pick up the fillet slices.
_____ Use a chef’s knife to shave the fillet into thin slices.
_____ Hold the fillet in place with tan handled tongs or with a fillet fork.
To print the Breast Fillets Finishing Observation Checklist
and/or to take the Finishing Breast Fillets Test, go to
F18 | ZAXBY’S 101
4Q15
Finishing...
z
r
e
g
n
i
F
ZAXBY’S 101
In this section...
Chicken Fingerz™
Where and how to how to
sauce Buffalo Fingerz®
Buffalo Fingerz
finishing Fingerz...
• Breaded and cooked tenders are called Chicken Fingerz.
Sauced Chicken Fingerz are called Buffalo Fingerz.
• Chicken Fingerz are held at the Hot Holding Station for
a maximum of 15 minutes. Buffalo Fingerz are never held.
• Fingerz are cut for Zalads® and Zalad Platterz.
o Always sauce Buffalo Fingerz before cutting them.
• Sauce a maximum of 15 Chicken Fingerz at one time.
• Always use tongs to remove Buffalo Fingerz from sauce
buckets. Never pour them onto plating.
• Before cutting Buffalo Fingerz, place a logo liner or cookie
tray liner on the cutting board to contain the sauce.
• Fingerz are cut at the Sandwich/Salad Station only—upon
guest order only. Always cut Fingerz on a tan cutting board.
• Clean and sanitize sauce buckets, lids, and tongs
every 4 hours.
4Q15
FINGERZ: FINISHING
FINISHING FINGERZ
Items Needed
Sauce and cut Fingerz
• Transfer pan dedicated for Chicken Fingerz
• Tongs
• Chef’s knife
• Dough scraper
• For Buffalo Fingerz® only:
e buckets,
Clean and sanitize sauc
hours.
lids, and tongs every 4
– Logo liner (or cookie tray liner)
– Labeled sauce bucket with lid
– Tri-tip bottle of sauce with lid
• Items needed to assemble Zalad (if cutting Fingerz for Zalad)
• Chicken Fingerz
Cutting Chicken Fingerz™ for Zalads®
2. Use tongs to remove desired number of Chicken Fingerz from the
Hot Holding Station, and place them into a dedicated transfer pan.
3. Use tongs to remove Chicken Fingerz from
transfer pan, and place them onto a tan cutting
board at the Sandwich/Salad Station.
4. With Chicken Fingerz placed side-by-side on
the cutting board, use a chef’s knife to cut each
Finger in half lengthwise.
5. Push halved Chicken Fingerz together, and cut
crosswise 3 or 4 times.
6. Use dough scraper to plate cut Chicken Fingerz
on Zalad per standard procedures. Take to BOH
Expo Station for immediate use and alert the
F20 | ZAXBY’S 101
4Q15
2. Use tongs to remove desired number of Chicken Fingerz™ from the
Hot Holding Station, and place them into a dedicated transfer pan.
3. Place a maximum of 15 Chicken Fingerz into a sauce bucket.
4. Dispense just enough sauce to lightly
coat the Chicken Fingerz.
5. Cover sauce bucket with its labeled lid.
6. Grasp the sauce bucket and lid firmly with
both hands, and invert the bucket over and
back two times.
7. Gently swirl the sauce bucket in a circular
motion once clockwise.
8. Use tongs to remove Buffalo Fingerz from sauce bucket.
Never pour Buffalo Fingerz
from bucket onto plating—
always use tongs to transfer.
Plate the whole Buffalo Fingerz. Take to BOH Expo
Station for immediate use and alert the Expeditor.
–OR–
Cut the Buffalo Fingerz for Zalad.
Cutting Buffalo Fingerz for Zalads®
After saucing Buffalo Fingerz:
1. Place logo liner with printed side down (or cookie tray liner) on tan cutting board.
2. Use tongs to remove Buffalo Fingerz from
the sauce bucket, and place them side-byside onto the lined cutting board.
3. Use a chef’s knife to cut each Buffalo
Finger in half lengthwise.
4Q15
ZAXBY’S 101 | F21
FINGERZ: FINISHING
Saucing Buffalo Fingerz®
FINGERZ: FINISHING
4. Push halved Buffalo Fingerz together, and cut crosswise 3 or 4 times.
5. Use the dough scraper (or lift the liner by its edges), and plate cut
Buffalo Fingerz on Zalad per standard procedures. Take to BOH Expo
Station for immediate use and alert the Expeditor—never hold.
6. Discard liner and gloves. Wash hands.
Questions concerning finishing Chicken Fingerz™ and Buffalo Fingerz®.
1. What color cutting board do you use to cut Chicken Fingerz and Buffalo Fingerz?
_________________________________________________________________________________________
2. What is the maximum amount of Chicken Fingerz you can place in a sauce bucket at one time?
_________________________________________________________________________________________
3. To cut Chicken Fingerz or Buffalo Fingerz for a Zalad, use a chef’s knife to cut each of the Fingerz
in half ___________________. Then, push the Fingerz together and cut them ___________________
three to four times.
4. Describe how to sauce Buffalo Fingerz.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
5. How often should you clean and sanitize sauce buckets, lids, and tongs?
_________________________________________________________________________________________
6. If you need Buffalo Fingerz for a Zalad, do you sauce the Fingerz before or after cutting them?
_________________________________________________________________________________________
To print the Fingerz Finishing Observation Checklist
and/or to take the Finishing Fingerz Test, go to
F22 | ZAXBY’S 101
4Q15

ZLC - Zaxby`s

Transcription

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