Food Preparation

Wear plastic gloves at all times while preparing food!

Soup and Chili

Make sure the unit is plugged in. Turn on both warmers to med/high. Put 1+1/4 cups of water into each well. Check refrigerator for metal containers of soup & chili. If there are containers in there, place them into the warmer. If not, open can of chili and spoon 1/2 can into one container, and put 1/2 bag of defrosted soup into the other container. It will take about 30 minutes for soup and chili to heat to serving temperature. When hot, turn temperature down to med. A serving is 8 oz., about 3/4 of soup bowl. Spoons are in the basket at the window counter. Soup crackers are in a box below soup warmer.

Potatoes

Pre-heat Rival oven (on the counter) to 375 degrees. Scrub, puncture, and place 2-3 potatoes in oven (oven rack must be on bottom or potatoes will scorch). Allow about 1 hour and 15 min to bake. When potatoes are cooked, reduce oven temperature to 180 degrees to keep warm). To serve, place potato in paper boat lined with wax paper, slice open and place margarine and sour cream in middle (included in price, but ask customer). Additional charge toppings are: grated cheese, salsa, or chili.

Note: If you sell out of potatoes and need to bake some more fast, put them in the microwave for 5 minutes on high, then bake for 30 minutes in the oven.

Smoothies

Fill blender with ice up to the 10 oz mark for each single smoothie. Add smoothie mix (in refrigerator, on the door) just up to ice (equal parts of ice and smoothie mix). Pulse/blend thoroughly and pour into clear 12 oz. cups. Serve with a straw.

Nachos

Place a large handful of tortilla chips in paper boat. Heat individual cheese sauce in microwave for 1 minute. Stir with wooden stick. Pour over chips or serve cheese on the side.

Condiments

From the fridge, get out the catsup, yellow mustard, spicy mustard, BBQ sauce, mayo packets, lettuce, tomato, onion and the flip-lid container of pickles, relish, peppers, etc. Make sure all the flip-lid containers are filled up. Check the lettuce, tomatoes & onion and re-fill as necessary. Add plastic spoons or forks to each of the open condiments. Fill two of the shallow clear plastic tubs halfway with ice from ice maker. Place the flip lid container into one of the tubs and the lettuce, tomatoes & onions into the other. Place the other bottled condiments onto one of the plastic trays, along with the square napkin dispenser. Place all these items outside on the counter nearest the snack shack door.

Hot Dogs/Polish/Hamburgers/Cheeseburgers/Boca Burgers/Chicken

Located in refrigerator. Make sure ample supply is in refrigerator from freezer. Hotdogs & polish should be defrosted. Hamburgers should be partially frozen. Place a stack on a paper plate in the fridge, or just put the bag in there. Chicken should be placed on the grill frozen. They are fully cooked. Put a bun into paper boat and hand over to the customer after they have paid. Tell the griller what to put on the grill. Customer will then wait near the grill to get their cooked meat. If buns are running low, take more out of freezer to thaw. Keep packages closed, and in clear bin below counter.

Hamburgers must register 162 degrees (on the grill) internally using digital thermometer. Thermometer must be wiped or rinsed with Clorox solution after every use. Fill a small container with Clorox/water solution and keep near BBQ.

Cup-a-Noodles/Coffee/Tea/Hot Chocolate

Cup-a-Noodles

Use hot water (red) button on the water dispenser. Fill noodle cup up to mark and let sit on counter for a few minutes.

Coffee

Don’t brew unless you get a request or it’s really cold. Then tell customer it will be a few minutes while you make a pot.

Tea

Pour a cup of hot water and tell customer to select tea from counter box.

Hot Chocolate

Empty packet into cup, add hot water from dispenser and stir. Ask customer if they want marshmallows.

French Fries

  1. With a DRY, CLEAN paper towel, wipe the inside and door of fryer. Make sure fryer is plugged in.
  2. Remove baskets (inside front panel) Add oil (in jug under counter) to the LOWER FILL LINE inside the well. Replace the baskets.
  3. Turn Fryer on (small switch on upper right (on the side). You will hear a “beep” and the fan will turn on. It will take 25 minutes for oil to heat to cooking temperature.
  4. Green light (on the side) will turn on when oil is ready for cooking.
  5. The oil temperature and cook time is already set (3.5 minutes).
  6. Open door and take baskets out. Fill with frozen French fries. Keep uncooked fries in the freezer until use.
  7. Put baskets back in fryer. Make sure the handles are correctly inserted into holder. They should be in the upright position.
  8. Push “Start” button (on the side). You will hear another “beep” and the baskets will automatically lower into the oil, then rise out of the oil when timer goes off.
  9. CAREFULLY take baskets out of fryer and dump cooked fries into to the right of machine. Add more frozen fries and return baskets to fryer.
  10. Lightly sprinkle cooked fries with salt and toss with metal scooper. Keep pan under heat lamps.

To Serve

Use a blue (1 lb, small) paper boat to fill. This is approximately an 8 oz. serving of fries (uncooked). See picture posted for portion control. For an extra charge, either nacho cheese or chili can be added on top of fries.

At End Of Shift

  1. Turn off power switch on the side. The fan will operate for 2 hours until fryer is cooled.
  2. Make sure there is no food debris in the oil or in baskets.
  3. Unplug fryer.
  4. Clean out French fry pan and make sure heat lamps are turned off.

Reminders

  • Non-perishable food storage is in the back cage. At the end of your shift, please make sure supplies are full in snack shack. Extra drinks are stored under the counter or in the back cage. Please refill the refrigerators as drinks get used, rotating older drinks to the front of the shelf.
  • When closing snack shack, discard any cooked food (if you overcooked a burger or hot dog, for example, or if you have leftover potatoes.) On weekdays, if there is at least ˝ the soup or chili left in the metal container, take out the insert and let cool. Fill one of the sinks with ice, and put the soup/chili container into the ice while you clean up. Cover with plastic wrap and place in refrigerator for next day. The soup/chili must then be used or discarded the next day

Page last modified on October 25, 2005, at 01:51 AM