Grill To Serve Cards

Chili Moco, Mini  To Serve Card 2019  Updated 7/11/19 by JK  CHILI MOCO, MINI     Fast Food      Restaurant    Prime Patty (4 oz)  1 piece  Prime Patty (4 oz)    1 piece  Chili     1 scoop  Chili   1 scoop    (Original, No Bean, Vegetarian)  1 scoop  (Original, No Bean, Vegetarian)    1 scoop  Rice   1 each  1 each  Egg (Customer’s Preference)   1 spray  Rice   1 spray  PAM   1 scoop  Egg​ (Customer’s Preference) 1 scoop    PAM   Macaroni Salad   Equipment  2 - #10 Scooper (Ivory)  Metal Spatula  12” Tongs (RR Only)    3 fl oz Ladle  7” Egg Pan  Broiler Spatula (RR Only)  Procedure  1. (FF) Make sure that the grill is set at 350 °F.  2. Place a prime patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 2 minutes on each side, 4 minutes total.  (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. After flipping the patty begin cooking the egg to the customer’s preference.   5. Spray 1 spray of PAM into the 7” egg pan. Ensure that the pan is evenly coated to avoid eggs sticking to  the pan. Scrambled eggs can be cooked on a clean section of the grill.  6. While everything is cooking, use the #10 scooper (ivory) to portion out 1 scoop of rice.   (FF) Place into the 16 oz black tray and flatten the rice so it covers ¾ of the bottom of the tray.  (RR) Place rice into a soup bowl and flatten the rice.   7. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad on a corner of the tray.  8. Transfer the cooked patty onto the bed of rice using the metal spatula.    8. Use a 3 fl oz ladle to evenly portion 1 scoop of chili over the cooked patty and rice.  9. Gently slide the eggs on top of everything.  10. (RR) ​Waithelp: P​ lace the soup bowl onto a 9” plate before serving to the customer.    

Chili Moco, Regular  To Serve Card 2019  Updated 7/11/19 by JK  CHILI MOCO, REGULAR     Fast Food    Restaurant    Hamburger Steak Patty (7 oz)  1 piece  Hamburger Steak Patty (7 oz)  1 piece  Chili   2 scoops  Chili   2 scoops      (Original, No Bean, Vegetarian)  2 scoops  (Original, No Bean, Vegetarian)  2 scoops  2 each  2 each  Rice   2 sprays  Rice   2 sprays  Eggs (Customer’s Preference)  1 scoop  Eggs (Customer’s Preference)    PAM  PAM  Macaroni Salad    Equipment  2 - #10 Scooper (Ivory)  Metal Spatula  Broiler Spatula (RR Only)    3 fl oz Ladle  7” Egg Pan  12” Tongs (RR Only)    Procedure  1. (FF) Make sure that the grill is set to 350°F.   2. Place 1 hamburger steak patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 4 minutes on each side, 8 minutes total.   (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. After flipping the patty begin cooking the eggs to the customer’s preference.   5. Spray 2 sprays of PAM into the 7” egg pan. Ensure that the pan is evenly coated to avoid eggs sticking  to the pan. Scrambled eggs can be cooked on a clean section of the grill.  5. While everything is cooking, use the #10 scooper (ivory) to portion out 2 scoops of rice.   (FF) Place into the Zip Pac tray and flatten the rice so it covers ¾ of the bottom of the tray.  (RR) Place rice into a saimin bowl and flatten the rice.   6. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad on a corner of the tray.  7. When the patty is done, use the metal spatula to place it on top of the rice.    8. Use the 3 fl oz ladle to evenly portion 2 scoops of chili over the cooked patty and rice.  9. Gently slide the eggs on top of everything.  10. (RR) ​Waithelp:​ ​Place the saimin bowl onto a 9” plate before serving to the customer.    

CLUBHOUSE SANDWICH  Clubhouse Sandwich     To Serve Card 2019      Updated 7/11/19 by JK      Fast Food    Restaurant     Bread    3 slices  Bread    3 slices  Mayonnaise  2 squeezes  Mayonnaise  2 squeezes  (FIFO Portion Pal ½ oz ring, blue)  (FIFO Portion Pal ½ oz ring, blue)  Round Bacon   This is a placeholder  Round Bacon   This is a placeholder  Turkey  Turkey  Lettuce   2 pieces  Lettuce   2 pieces  Tomato Slices   6 slices  Tomato Slices   6 slices  2 pieces  Pickle    2 pieces  2 pieces  2 pieces  1 piece  Equipment  7” Tongs  Metal Spatula  10” Serrated Knife  FIFO Portion Pal ½ oz Ring, Blue  9” Tongs  Grill Scraper  Cutting Board, White    Procedure  1. Gather 3 slices of white bread. Place it in the toaster.  2. While the bread is being toasted, gather two pieces of round bacon and place it on a clean section of the grill  and cook for 45 seconds on each side, 1½ minutes.  3. Gather the 2 pieces of lettuce and place on a clean section of the cutting board.    4. Place the 6 slices of turkey on the first piece of lettuce. Place 2 slices of tomato on the second piece of lettuce.  5. When the bacon is done cooking place both pieces on top of the tomatoes.  6. When the bread is done toasting lay it in a vertical row on a clean section of the white cutting board.  7. Portion out the mayonnaise using the FIFO Portion Pal (½ oz ring, blue) by squeezing one portion on 2 slices of  toast. Do not put mayo on the third slice of toast.  8. On the first piece of toast with mayonnaise, place the lettuce/turkey. Turkey should be on the top.  9. On the second piece of toast with mayonnaise, place the lettuce/tomatoes/bacon. Bacon should be on top.  10. Stack the toast with the lettuce/tomatoes/bacon on top of the bread with the lettuce/turkey.  11. Close the sandwich with the last piece of plain toast on the top.  12. Gather 4 toothpick frills and place one each in the 12, 3, 6 & 9 o’clock positions. Press the toothpicks so that it  goes all the way through the sandwich.  13. Use a gloved hand and a 10” serrated knife to slice on the diagonal from corner to corner. Slice a second time  on the opposite corner to make an ‘X’ so that you get 4 triangular pieces.  14. Lay 2 of the triangular pieces of the club sandwich on the crust and combine them by pushing them together  and sliding the toothpick in more. Repeat this process for the other 2 triangular pieces.  15. (FF) Place the pieces in a Zip Pac tray.  (RR) Neatly arrange the pieces onto an entreé plate and place a pickle next to the sandwich. Serve with  customer’s choice of combo (french fries, onion rings, soup, tossed greens, potato salad, or mac salad). 

FRIED NOODLES PLATTER  Fried Noodles Platter  To Serve Card 2019  Updated 7/11/19 by JK                                              Fast Food      Fried Noodles    4 portions  Fried Noodle Meat Mix    8 scoops  Shredded Cabbage   8 ounces  PAM  8 sprays  Fried Noodle Sauce 8 scoops  Green Onions ½ ounce  Equipment  1 fl oz Ladle  #24 Scooper (Red)  Digital Scale    Metal Spatula  7” Tongs  Procedure  1. Make sure the grill is set at 350°F.    2. Spray a clean section of the grill with 8 sprays of PAM.   3. Use the #24 scooper (red) to portion out 8 scoops of the fried noodle meat mix on the grill over  the PAM.  4. Use the digital scale to weigh out 8 ounces of shredded cabbage and place it on top of the  meat mix and grill for 1 minute.  5. Add 4 portions of fried noodles on top.   6. Ladle 8 scoops of fried noodle sauce using the 1 fl oz ladle on to the noodles. Mix all  ingredients together well and cook for 1 minute.  7. Neatly arrange the noodles inside a Pupu Platter when done. Use the 7” tongs to garnish with  ⅛ ounce of green onions. 

FRIED NOODLES, MINI  Fried Noodles, Mini     To Serve Card 2019  Updated 7/11/19 by JK  Fast Food    Restaurant      Fried Noodles   ½ portion  Fried Noodles ½ portion  Shredded Cabbage  1 ounce  Shredded Cabbage  1 ounce  Fried Noodle Meat Mix¹  1 scoop  Fried Noodle Meat Mix¹  1 scoop  Fried Noodle Sauce   1 scoop  Fried Noodle Sauce   1 scoop  Green Onions    ⅛ ounce  Green Onions    ⅛ ounce  PAM   1 spray  PAM   1 spray  Equipment  Metal Spatula  7” Tongs  Digital Scale    1 fl oz Ladle  #24 Scooper (Red)  Procedure  1. Make sure that the grill is set to 350°F.  2. Spray a clean section of the grill with 1 spray of PAM.   3. Use the #24 scooper (red) to portion out 1 scoop of the fried noodle meat mix on the grill over the  PAM.  4. Use the digital scale to weigh out 1 ounce of shredded cabbage and place it on top of the meat mix  and grill for 1 minute.   5. Add ½ portion of fried noodles on top.   6. Ladle 1 scoop of fried noodle sauce using the 1 fl oz ladle evenly over the noodles. Cook for 1 minute.  7. (FF) Place the noodles in a 16 oz black tray.  (RR) Place the noodles on a 9” plate.   9. (FF) Use the 7” tongs to garnish with ⅛ ounce of green onions.  (RR) ​Waithelp​: Use the 7” tongs to garnish with ⅛ ounce of green onions.     ¹see prep recipe for Fried Noodles Meat Mix

FRIED NOODLES, REGULAR  Fried Noodles, Regular    To Serve Card 2019  Updated 7/11/19 by JK    Fast Food    Restaurant      Fried Noodles   1 portion  Fried Noodles 1 portion  Shredded Cabbage    2 ounces  Shredded Cabbage    2 ounces  Fried Noodle Meat Mix¹  2 scoops  Fried Noodle Meat Mix¹  2 scoops  Fried Noodle Sauce   2 scoops  Fried Noodle Sauce   2 scoops  Green Onions    ⅛ ounce  Green Onions    ⅛ ounce  PAM  2 sprays  PAM  2 sprays    Equipment  Metal Spatula  7” Tongs  Digital Scale    1 fl oz Ladle  #24 Scooper (Red)  Procedure  1. Make sure that the grill is set to 350°F.  2. Spray a clean section of the grill with 2 sprays of PAM.​    3. Use the #24 scooper (red) to portion out 2 scoops of the fried noodle meat mix on the grill over the  PAM.  4. Use the digital scale to weigh out 2 ounces of shredded cabbage and place it on top of the meat mix  and grill for 1 minute.  5. Place the fried noodles on top of the mix.    6. Ladle 2 scoops of fried noodle sauce with the 1 fl oz ladle evenly over the noodles. Cook for 1 minute.  7. (FF) Place the noodles on a Zip Pac tray.  (RR) Place the noodles on an entrée plate.   9. (FF) Us​ e the 7” tongs to garnish with ⅛ ounce of green onions.  (RR) ​Waithelp​: Use the 7” tongs to garnish with ⅛ ounce of green onions.     ¹see prep recipe for Fried Noodle Meat Mix

GRILLED CHEESE SANDWICH  Grilled Cheese Sandwich    To Serve Card 2019  Updated 7/11/19 by JK    Fast Food       Restaurant    Bread 2 slices  Bread   2 slices  Smart Balance Butter   ½ ounce  Smart Balance Butter   ½ ounce  American Cheese   2 slices  American Cheese  2 slices    Pickle    1 piece    Equipment  Metal Spatula  Sandwich Spreader  10” Serrated Knife  Cutting Board, White    Procedure  1. Make sure that the grill is set at 350°F.    2. Use the sandwich spreader to portion out ¼ ounce of Smart Balance Butter on 2 pieces of bread.  3. Place the bread butter side down onto a clean section of the grill.  4. Place 1 slice of American cheese down in the middle of each slice of bread.  5. Cook for 2½ minutes.  6. Use a clean metal spatula carefully close the sandwich so that the crusts line up.  7. Transfer to a white cutting board.  8. Use a gloved hand and a 10” serrated knife and slice the sandwich on the diagonal from corner to  corner.   9. (FF) Transfer it to a sandwich wrapper and wrap. Place into a sandwich bag and mark off the  appropriate box.  (RR) Neatly arrange on the entreé plate, place a pickle down next to the sandwich and serve with  customer’s choice of combo (french fries, onion rings, soup, tossed greens, potato salad, or mac  salad).   

Hamburger  To Serve Card 2019  Updated 7/11/19 by JK  HAMBURGER    Fast Food    Prime Patty (4 oz)  1 piece  Large Hamburger Bun   1 piece  1000 Island Dressing   1 squeeze  (FIFO Portion Pal ½ oz Ring, Blue)      Metal Spatula  FIFO Portion Pal ½ oz Ring, Blue  Procedure  1. Make sure that the grill is set to 300°F and 350°F.    2. Place a prime patty on a clean section of the grill.  3. Cook the patty for 2 minutes each side, 4 minutes total. Flip using a clean metal spatula.  4. While the patty is cooking place a large hamburger bun on a clean section of the grill (300°F) and  toast the bun for 1 minute to minimize the juices from soaking through.  5. When the bun is done toasting place it on a sandwich wrapper.  6. Use the FIFO Portion Pal ½ oz ring, blue to portion out 1 squeeze of 1000 Island Dressing onto the bun.  7. Place the cooked hamburger on the bottom side of the bun. Place the top side of the bun on top.  8. Wrap the burger and place into a sandwich bag. Mark the appropriate box on the sandwich bag.   

Hamburger Steak, Mini  To Serve Card 2019  Updated 7/11/19 by JK  HAMBURGER STEAK, MINI     Fast Food      Restaurant       Prime Patty (4 oz)    1 piece  Prime Patty (4 oz)    1 piece  Brown Gravy  1 scoop  Brown Gravy  1 scoop  Rice  1 scoop  Rice   1 scoop  Round Onions  1 ounce  Round Onions  1 ounce  PAM  1 spray  PAM  1 spray  Macaroni Salad    1 scoop  Hot Vegetables 1 scoop  Equipment  2 - #10 Scooper (Ivory)  Metal Spatula   Broiler Spatula (RR Only)  2 fl oz Perforated Spoodle (RR Only)  3 fl oz Ladle     12” Tongs (RR Only)    Procedure  1. (FF) Make sure that the grill is set at 350 °F.  2. Place a prime patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 2 minutes on each side, 4 minutes total.  (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. When the patty is almost done, begin grilling the onions. Cook the round onions for 2 minutes.  5. When the patty is done:  (FF) Place the patty on the bottom half of the 16 oz black tray.   (RR) Place the patty on the bottom half of the 9” plate.  6. Place the cooked round onions on top of the patty.    7. Portion out 1 scoop of rice with the #10 scooper (ivory)  (FF) Place into the top left of the 16 oz black tray   (RR) Place on the top half of the 9 “ plate.   8. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad. Place to the right of the rice.  (RR) Use the perforated spoodle to portion out hot vegetables. Place to the right of the rice.  9. Use the 3 fl oz ladle to evenly portion 1 scoop of brown gravy over the cooked patty and onions.   

Hamburger Steak, Regular  To Serve Card 2019  Updated 7/11/19 by JK  HAMBURGER STEAK, REGULAR     Fast Food    Restaurant    Hamburger Steak Patty (7 oz)  1 piece  Hamburger Steak Patty (7 oz)  1 piece  Brown Gravy    2 scoops  Brown Gravy    2 scoops  Rice    2 scoops  Rice    2 scoops  Round Onions  2 ounces  Round Onions  2 ounces  PAM  1 spray  PAM  1 spray  Macaroni Salad  1 scoop  Hot Vegetables  2 scoops  Equipment  2 - #10 Scooper (Ivory)  Metal Spatula   Broiler Spatula (RR Only)  2 fl oz Perforated Spoodle (RR Only)  3 fl oz Ladle    12” Tongs (RR Only)    Procedure  1. (FF) Make sure that the grill is set to 350°F.   2. Place 1 hamburger steak patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 4 minutes on each side, 8 minutes total.   (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. When the patty is almost done, begin grilling the onions. Cook the round onions for 2 minutes.  5. When the patty is done:  (FF) Place the patty on the bottom section of the regular take out tray.  (RR) Place the patty on the bottom half of the entrée plate.    6. Place the cooked round onions on top of the patty.  7. Portion out 2 scoops of rice with the #10 scooper (ivory)  (FF) Place into the top left of the take out tray   (RR) Place on the top half of the entrée plate.  8. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad. Place to the right of the rice.  (RR) Use the perforated spoodle to portion out hot vegetables. Place to the right of the rice.  9. ​Use the 3 fl oz ladle to evenly portion 2 scoops of brown gravy over the cooked patty and the onions.

LOCAL FAVORITES PLATTER  Local Favorites Platter  To Serve Card 2019  Updated 6/12/19 by ma    Fast Food        Breaded Hoki  3 pieces  2 pieces  Chicken Katsu¹   3 pieces  Franks   8 ounces  Portuguese Sausage 8 pieces  2 pieces  Teriyaki Beef²   4 pieces  Shredded Cabbage  2 packets  Teri Glaze  4 squeezes  3 packets  Lemon Wedges     Katsu Sauce    Tartar Sauce  Equipment  7” Tongs  Digital Timer  8” Chef’s Knife Brown Handle  12” Tongs  Digital Scale  Brown Cutting Board  Fryer Basket  Grill Scraper  FIFO Portion Pal (¼ oz Red Ring)  Metal Spatula  Procedure  1. Make sure that the grill and fryer are set at 350 °F.  2. Begin by frying the Chicken Katsu in the oil for 4 minutes. Then cook the Hoki for 3½ minutes or at an internal  temperature of 165 °F.  3. Next cook Portuguese Sausage on the grill for 45 seconds on each side, 1½ minutes total.  4. Cook the teri beef on the grill for 45 seconds on each side, 1½ minutes total.    5. After flipping the Teri Beef, when it is almost done cooking, portion out the Teri Glaze onto each piece of Teri Beef.   6. Flip the Teri Beef over again and cook the glaze onto the beef for 5 seconds.   7. Flip once more, and cook for another 5 seconds.   8. On a clean brown cutting board, slice the Hot Dogs into 4 pieces each and grill (on grill) for 1 minute.  9. While everything is cooking, portion out the shredded cabbage onto the pupu platter using the 7” tongs.   10. When the Hoki and Chicken Katsu are done cooking, lift out of the oil. ​Let the oil drain for 1 minute​.  11. Transfer the Chicken Katsu to a clean brown cutting board and slice into ½” strips using the 8” chef’s knife with  brown handle.  12. Transfer the Hoki on to the brown cutting board and slice in half at an angle using the 8” chef’s knife with brown  handle.  13. Transfer the teri beef onto another brown cutting board and slice in half using the 8” chef’s knife with brown handle.  Neatly arrange the teri beef pieces in the middle of the pupu platter.  14. Place the meat as follows: sliced, Hot Dogs above the teri beef; Portuguese Sausage below the Teri Beef; Chicken  Katsu to the right of the Teri Beef; and Hoki to the left of the Teri Beef.  15. Place the lemon wedges between the Hot Dogs and Hoki pieces.  Chicken Katsu¹-See Chicken Katsu Recipe  Teriyaki Beef²-See Teri Beef Recipe 

Loco Moco, Mini  To Serve Card 2019  Updated 7/11/19 by JK  LOCO MOCO, MINI     Fast Food    Restaurant    Prime Patty (4 oz)    1 piece  Prime Patty (4 oz)    1 piece  Brown Gravy    1 scoop  Brown Gravy    1 scoop  Rice    1 scoop  Rice    1 scoop  Eggs (Customer’s Preference)  1 each  Eggs (Customer’s Preference)  1 each  PAM   1 spray  PAM   1 spray  Macaroni Salad  1 scoop        Equipment  2 - #10 Scooper (Ivory)  Metal Spatula  12” Tongs (RR Only)    3 fl oz Ladle   7” Egg Pan  Broiler Spatula (RR Only)  Procedure  1. (FF) Make sure that the grill is set at 350 °F.  2. Place a prime patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 2 minutes on each side, 4 minutes total.  (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. When the patty is ¾ of the way done, begin cooking the egg.  5. Spray PAM into the 7” egg pan. Ensure that the pan is evenly coated to avoid eggs sticking to the pan.  Scrambled eggs can be cooked on a clean section of the grill.  6. While everything is cooking, use the #10 scooper (ivory) to portion out 1 scoop of rice.   (FF) Place into the 16 oz black tray and flatten the rice to cover the bottom of the tray.  (RR) Place into a large soup bowl and flatten the rice.    7. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad onto a corner of the tray.  8. When the patty is done place it on top of the rice.    9. Use the 3 fl oz ladle to evenly portion 1 scoop of brown gravy over the cooked patty and rice.  10. Gently slide the eggs on top of everything.  11. (RR) W​ aithelp:​ Place the soup bowl onto a 9” plate before serving to customer.   

Loco Moco, Regular  To Serve Card 2019  Updated 7/11/19 by JK  LOCO MOCO, REGULAR     Fast Food    Restaurant    Hamburger Steak Patty (7 oz)  1 piece  Hamburger Steak Patty (7 oz)  1 piece  Brown Gravy    2 scoops  Brown Gravy    2 scoops  Rice    2 scoops  Rice    2 scoops  Eggs (Customer’s Preference)  2 each  Eggs (Customer’s Preference)  2 each  PAM   2 sprays  PAM   2 sprays  Macaroni Salad  1 scoop    1 scoop  Equipment  2 - #10 Scooper (Ivory)  Metal Spatula  12” Tongs (RR Only)    3 fl oz Ladle   7” Egg Pan  Broiler Spatula (RR Only)  Procedure  1. (FF) Make sure that the grill is set to 350°F.   2. Place 1 hamburger steak patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 4 minutes on each side, 8 minutes total.   (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. When the patty is ¾ of the way done, begin cooking the eggs.  5. Spray PAM into the egg pan. Ensure that the pan is evenly coated to avoid eggs sticking to the pan.  Scrambled eggs can be cooked on a clean section of the grill.  6. While everything is cooking, use the #10 scooper (ivory)portion out 2 scoops of rice.  (FF) Place into the Zip Pac tray and flatten the rice to cover the bottom of the tray.  (RR) Place into saimin bowl and flatten the rice.  7. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad onto a corner of the tray.  8. When the patty is done place it on top of the rice.    9. Use the 3 fl oz ladle to portion out 2 ladles of brown gravy over the cooked patty and rice.   10. Gently slide the eggs on top of everything.  11. (RR) ​Waithelp:​ Place the saimin bowl onto a 9” plate before serving to the customer.      

Meat Sauce Spaghetti w/Garlic Bread, Mini  To Serve Card 2019  Updated 6/27/19 by JK  MEAT SAUCE SPAGHETTI W/GARLIC BREAD, MINI          Restaurant      Fast Food    5 ounces  Spaghetti Noodles  5 ounces  Spaghetti Noodles   2 scoops  Meat Sauce  2 scoops  Meat Sauce    1 piece  Garlic Bread  1 piece  Garlic Bread    Hot Vegetables    1 scoop  Equipment  2 fl oz Perforated Spoodle (RR Only)  12” Tongs  Digital Timer  Bread Press  Metal Spatula  3 fl oz Ladle  Digital Scale  Saimin Basket  Procedure  1. Make sure the saimin machine is at a rolling boil.   2. Make sure that the grill is set at 350 °F. Place the garlic bread on a clean section of the cooking  surface. Place the bread press on top. Cook for 40 seconds on each side. Flip the bread using the  metal spatula.   3. Use the 12” tongs to portion out 5 ounces of cold, pre-cooked spaghetti noodles.   Use a digital scale to ensure proper portioning of noodles.   Place the noodles in a saimin basket. Carefully place basket into boiling water.  4. Use the 12” tongs to gently loosen the noodles so that they reheat evenly.  5. Reheat the noodles for 10 seconds.   Lift the basket out of the water and gently shake off the excess water.  6. (FF) Place noodles into the 16 oz black tray.  (RR) Place noodles onto the bottom half of the 9” plate.  7. Portion out 2 scoops of meat sauce using the 3 fl oz ladle evenly onto the noodles.  8. (RR) Place the cooked piece of garlic bread onto the top left of the 9” plate.  Portion out 1 scoop of the hot vegetables. Place on the top right side of the plate.  (FF) Place the cooked piece of garlic bread in a natural craft bag.  

Meat Sauce Spaghetti w/Garlic Bread, Regular  To Serve Card 2019  Updated 6/27/19 by JK  MEAT SAUCE SPAGHETTI W/GARLIC BREAD, REGULAR     Fast Food      Restaurant    Spaghetti Noodles  8 ounces  Spaghetti Noodles  8 ounces  Meat Sauce    3 scoops  Meat Sauce   3 scoops  Garlic Bread  2 pieces  Garlic Bread    2 pieces  Equipment  Metal Spatula  12” Tongs  Digital Timer  Bread Press  3 fl oz Ladle  Digital Scale  Saimin Basket  Procedure  1. Make sure that the saimin machine is at a rolling boil.   2. Make sure that the grill is set at 350 °F. Place the garlic bread on a clean section of the cooking  surface. Place the bread press on top. Cook for 40 seconds on each side. Flip the bread using the  metal spatula.   3. Use the 12” tongs to portion out 8 ounces of cold, pre-cooked spaghetti noodles.  Use a digital scale to ensure proper portioning. ​ Place the noodles in a saimin basket and carefully  place basket into the boiling water.  4. Use the 12” tongs to gently loosen the noodles so that they reheat evenly.  5. Reheat the noodles for 10 seconds.   Lift the basket out of the water and gently shake off the excess water.  6. (FF) Place noodles in the larger section of the take out plate.  (RR) Place noodles on the entrée plate.  7. Portion out 3 scoops of meat sauce using the 3 fl oz ladle evenly onto the noodles.  8. (FF) Place the cooked pieces of garlic bread in the top section of the take out plate.  (RR) Place the cooked pieces of garlic bread onto a 9” plate.   

PRIME BURGER  Prime Burger    To Serve Card 2019  Updated 7/11/19 by JK    Fast Food    Restaurant  Prime Patty (4 oz)     1 piece  Prime Patty (4 oz) 1 piece  Large Hamburger Bun     1 piece  Large Hamburger Bun  1 piece  1000 Island Dressing   Lettuce (FIFO Portion Pal ½ oz Ring, Blue)  1 squeeze​This is a  Tomato Slice 1 piece  Lettuce   Round Onions 1 piece  Sliced Tomato   placeholder  Pickle 3 rings  Round Onions     1 piece  1 piece  1 piece  3 rings  Equipment  Metal Spatula  FIFO Portion Pal ½ oz ring, Blue (FF Only)  Broiler Spatula (RR Only)    7” Tongs  12” Tongs (RR Only)  Procedure  1. (FF) Make sure that the grill is set at 350 °F.  2. Place a prime patty onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook for 2 minutes on each side, 4 minutes total.  (FF) Flip using the metal spatula  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. While the patty is cooking place a large hamburger bun down onto a clean section of the grill (300°F) and  toast the bun for 1 minute.  5. When the bun is done toasting:   (FF) Place it on a sandwich wrapper.  (RR) Place it on a entreé plate.  6. (FF) Use the FIFO Portion Pal ½ oz ring, blue to portion out 1 squeeze of 1000 Island Dressing onto the bun.  7. On the top side of the bun place a piece of lettuce down first, then on top of the lettuce place a slice of  tomato, finally place 3 rings of round onions on top of the tomato.    8. (RR) Place a toothpick frill into the vegetables and bun to help keep them in place.   9. When the patty is done cooking, place it on the bottom half of the bun.  10. (FF) Using gloves, close the sandwich and wrap the burger in the wrapper. Place the wrapped burger in the  sandwich bag and mark off the appropriate box.   11. (RR) Neatly arrange the pieces onto an entreé plate and place a pickle next to the sandwich. Serve with  customer’s choice of combo (french fries, onion rings, soup, tossed greens, potato salad, or mac salad). 

Spam Musubi  To Serve Card 2019  Updated 7/11/19 by JK  SPAM MUSUBI    Fast Food      Rice    1 scoop  Teri Glaze 2 squeezes  (FIFO Portion Pal ¼ oz Ring, Red)    Spam This is a placeholder  Nori  1 piece  ⅓ sheet  Equipment  Metal Spatula  Musubi Mold  FIFO Portion Pal ¼ oz Ring, Red  #10 Scooper (Ivory)  Procedure  1. Make sure that the grill is set to 350°F.  2. Place a piece of spam onto a clean section of the grill.  3. Cook for 30 seconds each side, 1 minute total.  4. While the spam is cooking, use the #10 scooper (ivory) to portion out 1 scoop of rice into the  musubi mold.   5. Firmly press the rice into the mold and then remove mold.   6. Use the FIFO Portion Pal ¼ oz ring, red, to distribute 1 squeeze of teri glaze on the rice.  7. After flipping the spam, when it is almost done cooking portion out 1 squeeze of Teri Glaze on top  of the spam. Flip the spam over again and cook the glaze onto the spam for 5 seconds. Flip once  more, and cook for another 5 seconds. Then place the cooked and glazed spam on top of the  molded rice.   8. Place the middle of the nori onto the top of the spam.  9. Wrap the nori completely around both the rice and spam.    10. Wrap the spam musubi in the cellophane. 

Spam Musubi Platter  To Serve Card 2019  Updated 7/9/19 by JK  SPAM MUSUBI PLATTER    Fast Food  12 pieces (full sized)  Spam Musubi¹ Equipment  10” Serrated Knife ​ (Upon request for half-sized musubi)  Cutting Board, White (​ Upon request for half-sized musubi)  Procedure  1. Follow Spam Musubi cooking procedures to complete this item. Cook and assemble 12 Spam  Musubis.  2. Upon request the customer may order the platter to be cut in half and wrapped separately  (additional charge).  3. If the customer request that the musubis be cut in half and wrapped, ​cut the musubis in half  with a serrated knife.​ Then wrap each half individually.  4. Neatly arrange the musubis in the pupu platter.  ¹s​ ee Spam Musubi cooking instructions 

Surf Pac, Regular  To Serve Card 2019  Updated 7/11/19 by JK  SURF PAC     Fast Food    Restaurant    Teriyaki Beef¹   2 pieces  Teriyaki Beef¹   2 pieces  Teri Glaze  2 squeezes  Teri Glaze  2 squeezes  (FIFO Portion Pal ¼ oz Ring, Red)  (FIFO Portion Pal ¼ oz Ring, Red)  Spam   This is a placeholder  Spam   This is a placeholder  Fried Chicken²   Fried Chicken²   Rice   1 piece  Rice   1 piece  Shredded Cabbage   2 pieces  Shredded Cabbage   2 pieces  3 scoops  3 scoops  ¾ ounce  ¾ ounce  Equipment  #10 Scooper (Ivory)  7” Tongs  Metal Spatula    FIFO Portion Pal ¼ oz Ring, Red  12” Tongs   Broiler Spatula (RR Only)  Procedure  1. Ensure that both the grill is set at 350°F.    2. Begin cooking the teri beef on a clean section of:  (FF) Grill  (RR) Broiler   3. Cook for 45 seconds on each side, 1 minute 30 seconds total.   (FF) Flip using a metal spatula or 12” tongs  (RR) Flip and rotate using a broiler spatula and 12” tongs  4. After flipping the teri beef, when it is almost done cooking portion out teri glaze onto each piece of teri beef. Flip the  teri beef over again and cook the glaze onto the beef for 5 seconds. Flip once more, and cook for another 5 seconds.  5. On another clean section of the grill cook the spam for 30 seconds on each side, 1 minute total. Flip the spam using  a clean metal spatula.  6. Use the #10 scooper (ivory) to portion out 3 scoops of rice.   (FF) Place into the Zip Pac tray and flatten the rice so it covers ¾ of the bottom of the tray.  (RR) Place onto an entrée plate and flatten the rice.   7. Use the 7” tongs to portion out the shredded cabbage.  (FF) With the long side of the tray facing you onto the bottom right hand corner.  (RR) Onto the lower part of the plate.  8. When all items are done cooking begin by having the shredded cabbage facing you.    Carefully place the meat from right to left, 2 slices of teri beef down first on top of the cabbage. Next place the spam  overlapping ⅔ of the teri beef slices. Then place the fried chicken pieces overlapping ⅔ of the spam. ¹see teri beef marinating instructions ²see fried chicken prep & cooking instructions

TERI BEEF BUN  Teri Beef Bun  To Serve Card 2019     Updated 7/11/19 by JK  Fast Food    Restaurant    2 pieces  2 pieces  Teriyaki Beef¹  1 piece  Teriyaki Beef¹  1 piece  2 squeezes  2 squeezes  Large Hamburger Bun     Large Hamburger Bun     1 squeeze  1 squeeze  Teri Glaze     Teri Glaze     1 piece  1 piece  (FIFO Portion Pal ¼ oz Ring, Red)  1 piece  (FIFO Portion Pal ¼ oz Ring, Red)  1 piece  ½ ounce  ½ ounce  Mayonnaise   1 spray  Mayonnaise   1 spray  1 piece  (FIFO Portion Pal ½ oz Ring, Blue) Lettuce   (FIFO Portion Pal ½ oz Ring, Blue)  Sliced Tomato   Lettuce   Round Onions  Sliced Tomato   PAM  Round Onions     PAM   Pickle    Equipment    7” Tongs  FIFO Portion Pal ¼ oz Ring, Red  Metal Spatula    12” Tongs  FIFO Portion Pal ½ oz Ring, Blue  Broiler Spatula (RR)  Procedure  1. Make sure that the grill is set to 300°F & 350°F.    2. Place the teri beef pieces onto a clean section  (FF) Grill  (RR) Broiler  3. Cook the teri beef for 45 seconds on each side, 1 minute 30 seconds total.  (FF) Flip using a metal spatula or 12” tongs.  (RR) Flip and rotate using the broiler spatula and 12” tongs.  4. While the teri beef is cooking, place a large hamburger bun on a clean section of the grill (300°F) and toast the bun for 1  minute.  5. Begin to grill the round onions on the grill for 2 minutes.  6. After flipping the teri beef, when it is almost done cooking portion out teri glaze onto each piece of teri beef. Flip the teri  beef over again and cook the glaze onto the beef for 5 seconds. Flip once more, and cook for another 5 seconds.   7. When the bun is done toasting:   (FF) Place it on a sandwich wrapper.  (RR) Place it on a entreé plate.  8. Portion out 1 squeeze of mayonnaise onto the bun using the FIFO Portion Pal ½ oz Ring, blue.   9. On the top side of the bun place a piece of lettuce down first and then on top of the lettuce place a slice of tomato.   10. (RR) Place a toothpick frill into the vegetables and bun to help keep them in place.   11. When the teri beef is done cooking, place it on the bottom half of the bun. Place the grilled round onions on top.  12. (FF) Carefully lift the top bun with the vegetables and close the sandwich. Wrap the sandwich in the wrapper. Place the  wrapped sandwich in the sandwich bag and mark off the appropriate box.  (RR) Neatly arrange the pieces onto an entreé plate and place a pickle next to the sandwich. Serve with customer’s choice  of combo (french fries, onion rings, soup, tossed greens, potato salad, or mac salad).  ¹see teri beef marinating instructions

Teri Beef Plate, Mini  To Serve Card 2019  Updated 7/11/19 by JK  TERI BEEF PLATE, MINI     Fast Food    Restaurant    2 pieces  Teriyaki Beef¹    2 pieces  Teriyaki Beef¹    2 squeezes  Teri Glaze    2 squeezes  Teri Glaze    this is a placeholder  ¾ ounce  (Red ¼ oz FIFO Portion Pal)  this is a placeholder  (Red ¼ oz FIFO Portion Pal)  1 scoop  ¾ ounce  1 scoop  Shredded Cabbage    Shredded Cabbage    1 scoop  Rice    Rice    1 scoop  Macaroni Salad    Hot Vegetables      Equipment  7” Tongs  Metal Spatula   2 - #10 Scooper (Ivory)  Broiler Spatula (RR Only)  12” Tongs  FIFO Portion Pal ¼ oz Ring, Red  2 fl oz perforated spoodle (RR Only)    Procedure  1. (FF) Make sure the grill is set at 350°F.   2. Place pieces of teri beef onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook the teri beef for 45 seconds on each side, 1 minute 30 seconds total.  (FF) Flip using a metal spatula or 12” tongs  (RR) Flip and rotate using a broiler spatula and 12” tongs.  4. While the teri beef is cooking, use 7” tongs to portion out the shredded cabbage:   (FF) In the bottom half of a 16 oz black tray.   (RR) On the bottom half of a 9” plate .  5. After flipping the teri beef, when it is almost done cooking portion out teri glaze onto each piece of teri beef.  Flip the teri beef over again and cook the glaze onto the beef for 5 seconds. Flip once more, and cook for  another 5 seconds. Then place onto the bed of shredded cabbage.  6. To complete the plate, use the #10 scooper (ivory) to portion out 1 scoop of rice above the cooked teri beef on  the left side.   7. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad to the right of the rice.  (RR) Use the 2 fl oz perforated spoodle to portion out 1 scoop of hot vegetables to the right of the rice.  ¹see teri beef marinating instructions

Teri Beef Plate, Regular  To Serve Card 2019  Updated 8/15/19 by JK  TERI BEEF PLATE, REGULAR     Fast Food    Restaurant    Teriyaki Beef¹  3 pieces  Teriyaki Beef¹  3 pieces  Teri Glaze    3 squeezes  Teri Glaze    3 squeezes  (FIFO Portion Pal ¼ oz Ring, Red)    (FIFO Portion Pal ¼ oz Ring, Red)    Shredded Cabbage    1 ½ ounces  Shredded Cabbage    1 ½ ounces  Rice    2 scoops  Rice    2 scoops  Macaroni Salad    1 scoop  Hot Vegetables  2 scoops    Equipment  7” Tongs  Metal Spatula  2 - #10 Scooper (Ivory)  FIFO Portion Pal ¼ oz Ring, Red  12” Tongs    2 fl oz perforated Spoodle (RR Only)  Broiler Spatula (RR Only)  Procedure  1. (FF) Make sure the grill is set at 350°F.   2. Place pieces of teri beef onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook the teri beef for 45 seconds on each side, 1 minute 30 seconds total.  (FF) Flip using the metal spatula or 12” tongs  (RR) Flip and rotate using the broiler spatula and 12” tongs  4. While the teri beef is cooking, use 7” tongs to portion out the shredded cabbage:   (FF) Place in the larger side of a regular take out plate.  (RR) Place on the bottom half of the entrée plate.   5. After flipping the teri beef, when it is almost done cooking portion out teri glaze onto each piece of  teri beef. Flip the teri beef over again and cook the glaze onto the beef for 5 seconds. Flip once more,  and cook for another 5 seconds. Then place onto the bed of shredded cabbage.   6. To complete the plate, use the #10 scooper (ivory) to portion out 2 scoops of rice above the cooked  teri beef on the top left side.   7. (FF) Use the #10 scooper (ivory) to portion out 1 scoop of macaroni salad to the right of the rice.  (RR) Use the 2 fl oz perforated spoodle to portion out 2 scoops of hot vegetables to the right of the  rice.    ¹see teri beef marinating instructions

TOFU BURGER  Tofu Burger    To Serve Card 2019  Updated 7/11/19 by JK    Fast Food  1 piece   Restaurant  1 piece   Tofu Burger 1 piece  Tofu Burger 1 piece  Whole Wheat Bun 1 squeeze  Whole Wheat Bun 1 squeeze  Mayonnaise Mayonnaise (FIFO Portion Pal ½ oz Ring, Blue)  1 piece  (FIFO Portion Pal ½ oz Ring, Blue)  1 piece  Lettuce 1 piece  Lettuce 1 piece  Sliced Tomato 3 rings  Sliced Tomato 3 rings  Round Onions  Round Onions  1 piece  Equipment  Pickle 7” Tongs    Metal Spatula  FIFO Portion Pal ½ oz Ring, Blue  Procedure   1. Make sure that the grill is set to 300°F & 350°F.    2. Place the tofu burger onto a clean section of the grill.  3. Cook the tofu burger for 1½ minutes on each side, 3 minutes total. Flip using a clean metal spatula.  4. While the tofu burger is cooking place a whole wheat bun on a clean section of the grill (300°F) and  toast the bun for 1 minute to minimize the juices from soaking through.  5. When the whole wheat bun is done toasting:   (FF) Place it on a sandwich wrapper.  (RR) Place it on a entreé plate.  6. Use the FIFO Portion Pal ½ oz ring, blue to portion out 1 squeeze of mayonnaise onto the bun.  7. On the top bun place the lettuce down first, tomato next, and finally the round onions.   8. Place the tofu burger on the bottom bun.  9. (FF) Using gloves, close the sandwich and wrap the burger in the wrapper. Place the wrapped burger in  the sandwich bag and mark off the appropriate box.  (RR) Neatly arrange the pieces onto an entreé plate and place a pickle next to the sandwich. Serve  with customer’s choice of combo (french fries, onion rings, soup, tossed greens, potato salad, or mac  salad). 

ZIP PAC, MINI  Zip Pac, Mini     To Serve Card 2019  Updated 7/11/19 by JK  Fast Food    Restaurant    Teriyaki Beef¹   1 piece  Teriyaki Beef¹   1 piece  Teri Glaze  1 squeeze  Teri Glaze  1 squeeze  (FIFO Portion Pal ¼ oz Ring, Red)    (FIFO Portion Pal ¼ oz Ring, Red)    Fried Chicken²   1 piece  Fried Chicken²   1 piece  Rice   1 scoop  Rice   1 scoop  Shredded Cabbage  ¾ ounce  Shredded Cabbage  ¾ ounce  Furikake  ½ teaspoon  Furikake  ½ teaspoon  Takuan   1 piece  Takuan   1 piece  Equipment  #10 Scooper (Ivory)   7” Tongs  Metal Spatula    FIFO Portion Pal ¼ oz Ring, Red  9” Tongs  Broiler Spatula (RR Only)    12” Tongs    Procedure  1. (FF) Make sure that the grill is set at 350°F.    2. Place the teri beef onto a clean section of the:  (FF) Grill  (RR) Broiler  3. Cook the teri beef for 45 seconds on each side, 1 minute 30 seconds total.  (FF) Flip using a metal spatula or 12” tongs  (RR) Flip and rotate using a broiler spatula and 12” tongs.  4. After flipping the teri beef, when it is almost done cooking portion out teri glaze onto each piece of teri beef.  Flip the teri beef over again and cook the glaze onto the beef for 5 seconds. Flip once more, and cook for  another 5 seconds. Then place onto the bed of shredded cabbage.  5. Use the #10 scooper (ivory) to portion out 1 scoop of rice.   (FF) Place into a 16 oz black tray and flatten the rice so it covers ¾ of the bottom of the tray.   (RR) Onto a 9” plate and flatten the rice.  6. (FF) With the short side of the tray facing you portion out the shredded cabbage onto the bottom right hand  corner.   (RR) Portion out the shredded cabbage onto the lower part of the plate.  7. Evenly distribute ½ teaspoon furikake over the rice.   8. Place 1 piece of takuan onto the top left corner of the tray (FF)/plate (RR).  9. Place the teri beef down on top of the cabbage. Next place the fried chicken on top of the teri beef.  ¹see teri beef marinating instructions  ²see fried chicken prep & cooking instructions 

Z​ ip Pac, Regular  To Serve Card 2019  Updated 7/11/19 by JK  ZIP PAC, REGULAR           Fast Food    Restaurant    Teriyaki Beef¹  1 piece  Teriyaki Beef¹  1 piece  Teri Glaze   1 squeeze  Teri Glaze   1 squeeze  (FIFO Portion Pal ¼ oz Ring, Red)    (FIFO Portion Pal ¼ oz Ring, Red)    Spam  1 piece  Spam  1 piece  Hoki  1 piece  Hoki  1 piece  Fried Chicken²  1 piece  Fried Chicken²  3 scoops  Rice  3 scoops  Rice  ¾ ounce  Shredded Cabbage  ¾ ounce  Shredded Cabbage  1 teaspoon  Furikake  1 teaspoon  Furikake  1 piece  Takuan  1 piece  Takuan  1 ½ ounces  Tartar Sauce  1 packet  Tartar Sauce  1 piece  1½ ounces  Equipment  #10 Scooper (Ivory)  7” Tongs  Teaspoon  Grill Scraper  Broiler Spatula (RR Only)  Ramekin (RR Only)  FIFO Portion Pal, Red ¼ oz ring  12” Tongs  Digital Timer  Fryer Basket  Metal Spatula  Saucer (RR Only)  Procedure  1. Ensure that both the grill and fryer are both set at 350°F.    2. Place one piece of hoki into a fryer basket and carefully lower into the oil. Cook for 3½ minutes or until the internal  temperature reaches 165°F. When done carefully lift basket out. L​ et the oil drain for 15 seconds​.  3. Next, on the grill, begin cooking the teri beef on a clean section for 45 seconds on each side, 1 minute 30 seconds total.  Flip the teri beef using a clean metal spatula or 12” tongs. A​ fter flipping the teri beef and when it is almost done cooking,  portion out teri glaze on top. Flip the Teri Beef over again and cook the glaze onto the beef for 5 seconds. Flip once more,  and cook for another 5 seconds.   4. On another clean section of the grill, cook the spam for 30 seconds on each side, 1 minute total. Flip the spam using a  clean metal spatula.  5. While all of that is cooking, portion out 3 scoops of rice with a #10 scooper (ivory).  (FF) Place it into a Zip Pac tray. Flatten the rice so it covers ¾ of the bottom of the tray.  (RR) Place it on an entrée plate. Flatten the rice down so that it covers ¾ of the bottom of the plate.  6. (FF) With the short side of the tray facing you, portion out the shredded cabbage onto the bottom right hand corner.  (RR) Portion out the shredded cabbage onto the lower part of the plate.  7. Evenly distribute 1 teaspoon of furikake over the rice.   8. Place one piece of takuan onto the top left corner of the plate.  9. When all items are done cooking, begin by having the cabbage side of the plate face you.    Carefully place the meat from right to left, teri beef down first on top of the cabbage. Next, place the spam overlapping ⅔  of the teri beef. Then place the Hoki on two-thirds of the Spam. Finally, place a piece of fried chicken overlapping ⅔ of the  hoki.    ¹see teri beef marinating instructions  ²see fried chicken prep & cooking instructions