5.0COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and estimated numbers of orders per load and per hour. When two temperatures are given, the first is to start the product, and the second to finish the product.
The following temperatures should be used:
| Temperature (EF) |
Simmering | 200 Maximum |
Sautéing | 225 - 275 |
Searing | 300 - 350 |
Frying | 325 - 375 |
Grilling | 350 - 450 |
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ITEM | PORTION | TEMP (F) | BATCH/HR | QTY | PORTIONS | QTY | PORTIONS | ||
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BREAKFAST FOODS |
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Bacon | 3 slices | 350 | 12 | 2 lbs. | 10 | 3 lbs. |
| 15 | |
Eggs |
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- | 1 egg | 225 | 5 | 50 eggs | 50 | 75 eggs |
| 75 | |
- | 1 egg | 225 | 8 | 50 eggs | 50 | 75 eggs |
| 75 | |
- Fried | 1 egg | 400 | 4 | 30 eggs | 30 | 45 eggs |
| 45 | |
- Poached | 1 egg | 225 | 5 | 36 eggs | 36 | 60 eggs |
| 60 | |
- Scrambled | 1 | 18 gal. | 720 | 28 gal. |
| 1100 | |||
French Toast | 3 slices | 450 | 7 | 35 slices | 12 | 50 slices |
| 17 | |
Regular | ½ cup | 250 | 2 | 20 lbs. | 500 | 40 lbs. (200 | 1000 | ||
Oatmeal |
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Pancakes | 2 each | 400 | 10 | 30 ea. | 15 | 50 ea. |
| 25 | |
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| FISH |
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Clams | 1 pt. | 400 | 10 | 10 qts. | 20 | 15 qts. |
| 30 | |
Fish Cakes | 2 - 3 oz. | 400 | 5 | 70 | - 3 oz. | 35 | 110 - 3 oz. | 55 | |
Haddock Fillet | 4 oz. | 400 | 4 | 60 | - 4 oz. | 60 | 90 - 4 oz. |
| 90 |
Halibut Steak | 5 oz. | 450 | 3 | 60 | - 4 oz. | 60 | 90 - 4 oz. |
| 90 |
Lobster | 1 - 1 lb. | 350 | 4 | 20 | - 1 lb. | 20 | 30 - 1 lb. |
| 30 |
Swordfish | 5 oz. | 450 | 3 | 50 | - 5 oz. | 50 | 75 - 5 oz. |
| 75 |
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