Production Schedule
3/10/2011
General manager: David Hernandez
Production manager AM (9-11): Kristyna Haddad
Production manager PM (11-1): Zainab Al-Salman
Production employee (9-1): Nick Frary
Production employee (9-1): Mary Felts
Production employee (11-3): Bosola Etuk
Business manager AM (9:45-12): Zaelin Brown
Business manager PM (12-close): Lauren Adelson
BOB (9-1): Hui Hui Lee
BOB (11-3): Cassy Tucker
Bus person (9-1): Craig Olson
Bus person (11-3): Lesley Ogle
Marketing manager: Lindsey Meyers
Time Employee Instructions HACCP
Evening before DH -Check inventory ensuring that all necessary items Wash hands with warm, soapy
(General manager) have been purchased for the following day. water for at least 20 seconds.
-cube potatoes and chop onions for soup.
8:00 am DH -Turn on all lights and dishwasher, and radio Wash hands with warm, soapy
(general manager) -Display CS signs and menus. water for at least 20 seconds.
-Unlock soda machine and all cabinetry.
-Display recipes and production schedule.
-Check voicemail
-Set out chip rack
- open doors at 10:00 am
9:00 am KH - Sanitize all kitchen/galley work areas Wash hands with warm, soapy
(am production - Set up production stations with utensils and water for at least 20 seconds.
manager) equipment
- Record refrigerator temperatures every four Keep refrigerator temps at or
hours below 41 F.
- Prepare soup
- Make sure soup is is ready to serve by 11:00
NF/MF -Prepare 12 muffins, 2 pans of brownies, turkey Wash hands with warm, soapy
(production employee) centrals, place on tray and take to BOB or take to water for at least 20 seconds.
merchandiser. Continue making brownies as
needed. Place turkey and cheese back
- After open, prepare reuben sandwiches. in refrigerator immediately
- Keep count of turkey centrals after use.
- Label all items placed in merchandiser
- Help with soup if necessary
HL -Make sanitizer solution in the bucket under the Wash hands with warm, soapy
(BOB) sink. Sanitize all counter tops. water for at least 20 seconds.
-Set up all equipment for the bar area: smoothie
station, coffee flavor rack, condiments, soup to go
containers
- Make tea
- Make coffee ten minutes before open
-
CO - Clean and bus all dirty tables. Wash hands with warm, soapy
(bus person) - Wash and sanitize dishes in commercial water for at least 20 seconds.
dishwasher.
9:45 am ZB -Make sure register is zeroed out and ready for Do not handle any food
(am business manager) use.
-Use handout from lab packet and count and
record money in the drawer.
-run customer transactions
- offer comment card to guests
10:00 am Central station is open for business
11:00 am BE -help prepare turkey centrals, brownies, and Wash hands with warm, soapy
(production employee) Reuben sandwiches water for at least 20 seconds.
CT - Take customer orders, make smoothies, make Wash hands with warm, soapy
(BOB) coffee drinks, serve soup water for at least 20 seconds.
- monitor soup temp(above 170F), add water as Soup temp has to be between
needed. 170 – 180 degrees F.
LO - Clean and bus all dirty tables. Wash hands with warm, soapy
(bus person) - Wash and sanitize dishes in commercial water for at least 20 seconds.
dishwasher.
KH -You may leave when the pm production manager
(am production arrives
manager) Thank you!
ZA - Record refrigerator temperatures every four Wash hands with warm, soapy
(pm production hours water for at least 20 seconds.
manager) - help make turkey centrals, brownies, and reuben
sandwiches
12:00 pm ZB -you may leave when pm business manager arrives
(am business manager) Thank you!
LA -run customer transactions Do not handle any food
(pm business manager) - offer comment card to guests
1:00 pm NF -clean your area and check with production
(Production employee) manager before leaving.
MF
(production employee) Thanks you!
HL
(BOB)
ZA
(pm production
manager)
2:00 pm Central station closed
DH -Bring in signs and close doors, give business
(general manager) manager food cost sheet, make records of all extra
food products and preserve leftovers as needed.
-Prepare final report.
BE -sanitize all kitchen surfaces, label and put away
(production employee) leftovers
-check with production manager before leaving
LA -Sell leftovers at food cost.
(business manager) -Count money and record it on handout
-print two sales recipes from register
-have Dr. Waters check and sign report
-make cope of report, give one to Dr. Waters and
put one in money bag
-take report and money to bursar’s office in NUC
and bring recipe back to Dr. Waters
CT -Put away all equipment, sanitize countertops,
(BOB) scour sink.
-Clean BOB refrigerator, wipe out merchandiser
with sanitizer solution, clean steam jacket kettle.
-Clean espresso machine
LO -Wash and put away all dishes
(bus person) -Sanitize tables, chairs, and countertops in galley
kitchen
-Put towels and washcloths into wash machine
-check with manager before leaving
Thank you all!
Reuben Sandwich
Yield: 30
Ingredient Total Amount Amount Production Procedure CCP Action to be taken
/item
Rye bread 60 slices 2 slices Spread the dressing evenly on the
Thousand island 1 ¾ cup, 2Tbsp 1T bread slices. Top one piece of
Swiss cheese 1 lb, 14oz 2 slices(1oz) bread with a slice of Swiss cheese, CCP
Corned beef 5 lbs, 10oz 3oz corned beef, sauerkraut, and the Ensure meat and cheese is
Sauerkraut 7 ½ cups ¼ cup other slice of cheese. Top with the wrapped and refrigerated before
last piece of bread. and during service. If left out
longer than 4 hours, discard.
butter 1 cup, 7oz 1 tbsp Lightly butter the bread on the
outsides of the sandwich. In a pan
preheated over medium heat, grill
sandwiches until both sides are
golden brown. (5- 10mins)
Pickle spear 30 spears 1 spear Set on plate alongside sandwich
Equipment to be used: butter knives, measuring spoons, measuring cups, large pan, spatula, knife, cutting board
Set up for production: Drain sauerkraut. Sandwiches should be made all at one time, placed on a sheet pan in layers, and
refrigerated. Use wax paper to separate layers. After all sandwiches are made, cover the pan with plastic wrap.
Instructions for service: Cut sandwich in half. Place on plate or to-go container. Place pickle on plate.
Turkey Central Sandwich
Yield: 1 sandwich
Ingredients Amount Procedure CCP Action to be taken
Boars Head Nitrite-free 3 oz Meat should be sliced and wrapped in 3 oz CCP Keep meat wrapped and
Turkey breast portion and on a tray in the CS refrigerator refrigerated before and after
preparation. If left out more than
4 hrs, throw away.
Provolone Cheese 1 oz Cheese should be sliced at 1.5 and portioned
on a tray is CS refrigerator. Use 2 slices per
sandwich.
Basil Mayo 2 tsp Set up condiment bin and fill bottom with ice.
Tomato 2 slices Fill top bins with basil mayo, sliced tomatoes,
Mixed Baby Greens ¼ cup loosely baby greens and carrots.
packed
Sun dried Basil Tomato 2 slices Place both slices on cutting board. Place
Bread (Panera), regular dressing on sides and place meat, cheese,
slice tomato, and greens on one side. Close
Baby carrots 2 Cut sandwich in half and top with carrot on a
toothpick. Place in clear sandwich box with
label and time. Place in merchandiser.
Basil mayo
low fat miracle whip 1 cup Mix mayo and basil together and place in CCP Keep basil mayo cold
fresh basil ¼ cup condiment bin. 2 tsp per sandwich
chopped
Yield: 15 sandwiches
Equipment to be used: Cutting board, chef’s knife, mixing bowl, measuring cup, 1 tsp measuring spoon, condiment bin, toothpicks.
Set up for productions: Set up condiment bin, fill bin halfway with ice. Place basil mayo, tomatoes, baby greens, and baby carrots in
small bins and place in condiment bin.
Instruction on individual preparation: Make sandwiches four at a time. Each sandwich contains 3 oz of turkey breast (pre-
portioned), 1 oz (2 slices) of provolone cheese, 2 slices of tomato, generous portion of greens, basil mayo, and 2 slices of sun dried
tomato basil bread from Panera. Each half is garnished with a baby carrot.
Instruction for service: Cut each sandwich in half and put in/on proper container, label, and put in merchandiser. Put half
sandwiches on plate, cover with plastic, label, and put in merchandiser. To go – put in 8“ to go clear containers, label and put in
merchandiser.
FiberOne Blueberry muffins
Yield: 12
Ingredients Amount Procedure CCP Action to be taken
Muffin mix 1 pouch Prepare according to instructions on box. Do Wash hands for at least
Water ¾ cups not over mix. Batter should be lumpy. 20 seconds before
Eggs 2 Sprinkle tops with course baking sugar before handling food.
Vegetable oil 2 tbsp baking.
Course sugar
Equipment to be used: muffin pans, paper muffin liners, mixing bowl, rubber spatula
Instructions for service: Place muffins on a tray and take to BOB. Muffins should be kept under plastic lid until ordered.
Cream of Potato Soup
Yield: 20
Ingredients Amount Production procedure CC Action to be taken
P
cubed potatoes 25 medium In a large pot, cook potatoes and onions
russet potatoes in a large amount of boiling water for 15
chopped onion 2 ½ cups minutes or until tender.
chicken broth 1qt, 1pt, 1 ½ Drain.
cup Set aside 4 cups potato/onion mixture.
In a food processor, combine remaining
vegetables and broth, and process about
1 minute or until smooth.
butter ¼ cup, 1 tbsp In large soup pan melt butter. Stir in
all-purpose flour ¼ cup, 1 tbsp flour, basil, salt, and black pepper.
dried basil 1 ¼ tsp Add milk all at once.
salt 1 ¼ tsp Cook and stir until slightly thickened and
black pepper 2 tsp bubbly.
milk 1 qt, 1 cup Continue to cook and stir 1 additional
minute beyond this point.
Combine processed vegetable mix, 4
cups of vegetables mix in reserve, and
heated milk mixture back into large pot.
Cook and stir until heated through.
cheddar cheese
Equipment to be used: large pot, knife, food processor, large measuring cups, large pan, large wooden spoon or spatula
Set up for production: cube potatoes and chop onions
Individual preparation instructions: Will be kept in soup station behind bar and kept at a temperature of 170-180 F. Serve in a 12 oz
bowl or an 8 oz cup. Top with 1 tbsp cheese. Serve with crackers and a soup spoon.
Cinnamon Swirl Cupcakes
Yield: 24
Ingredients Amount Production procedures CCP Action to be taken
Cake mix 4 bags Heat oven to 350 F.
Water 4 cup Beat cake mix, water, softened butter, and eggs in large
Softened butter 1 1/3 cups mixing bowl on low speed for 30 seconds, then on
Eggs 12 medium speed for 2 minutes, scraping bowl
occasionally.
Cinnamon swirl mix 4 bags Sprinkle cinnamon swirl mix evenly over batter in bowl.
Gently stir into batter 6 times (do not mix completely)
Pour into large muffin pans filling 2/3 way full.
Bake 15 -20 minutes until done as indicated by
toothpick test.
Cool completely before frosting
Cherries 24 After frosting, top with a cherry
Equipment to be used: electric mixer, measuring cups, large mixing bowl, rubber spatula, large muffin pan, cupcake paper liners
Instructions for individual preparation: After cooling, ice the cupcakes, top with a cherry, and set on a small clear plastic plate. Then
take to the merchandiser.
Buttercream Frosting
Ingredients Amount Production procedure CCP Action to be taken
Powdered sugar 2 lb Combine all ingredients in a mixing bowl and beat until
Salt ½ tsp smooth.
Milk ½ cup
Vanilla 2 tsp
Softened butter 2/3 cup
Equipment to be used: electric mixer, mixing bowl, rubber spatula, measuring spoons, measuring cups.
Mango Peach Smoothie
Yield: 1
Serving size: 16oz
Ingredients Amount Procedure
low fat yogurt 6 oz carton Combine all ingredients and combine
orange juice ½ cup together in blender. Blend until smooth.
banana ½ banana Pour into plastic cup, cover with lid, and
frozen cut peaches ½ cup serve with a straw.
frozen cut mangos ½ cup
ice 1 cup
Equipment to be used: measuring cups, blender, rubber spatula
Cleaning instructions for blender: After using, half fill blender bowl with water and place on blender motor, add 2 drops of dish
detergent. Run on low. Rinse and turn upside down to drain or replace on the machine for the next use.
Set up for production: Place bus tub on cabinet and partially fill with ice. Place ingredients in ice for use. Frozen fruit is in freezer at
north end of the CS room.
Triple Chocolate Chunk Brownies
Yield: 4 brownies, 4” x 4”
Ingredients Amount Procedure
Brownie mix 1 pouch Stir brownie mix, water, oil and eggs in bowl until well blended. Stir a minimum
Water 2 tbsp amount of times. Spread into 8” x 8” pan sprayed with grease (do not grease sides).
Vegetable oil ¼ cup Place pan into oven preheated to 350 F.
Eggs 2
Chopped pecans ½ cup/4 Sprinkle pecans on top of brownies (or on half, depending on need).
Bake 40-43 minutes or until toothpick inserted 2 inches from side of pan comes out almost
clean. Cut into 4 x 4 pieces.
Hersey’s chocolate syrup Swirl chocolate on plate in Z shape. Place each brownie on a plate. Lightly sift
powdered sugar on plain brownies, including plate.
Equipment to be used: Mixing bowl, 8” x 8” baking pan, large mixing spoon, and rubber spatula.
Special instructions: Make four pans of brownies for 10:00 a.m. (2 pans with nuts, 2 pans without). If we run low before 11:00 a.m.
make more.
Instruction for service: Make swirl of chocolate in Z shape on 6” clear plastic plate. Place large brownie on plate, may be plated
warm. Top the plain brownies lightly with sifted powdered sugar. Place on tray and take to BOB. Usually make 2-4 pans at a time, ½
with pecans and ½ with powdered sugar.
