Jollibee Burgers

BURGERS

Gold Standard: most desirable or best attributes of a product that is highly acceptable to the customer.

TEMP: served hot 130 °¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ F

TEXTURE: Bun soft and spongy not dry and soggy, Patty tender and juicy not dry, Cheese moist not hard and crumbly, Tomato firm and juicy

DONENESS/TASTE: Patty fully cooked, no burnt taste, bun without distinct fermented flavor, no off taste on any ingredients.

APPEARANCE: Ingredients are complete and properly portioned, packaging used is standard with no defect and neatly packed.

Tools & Utensils

Patty:

Patty turner, griddle scraper, patty searer, long tray, flat (Hamburger) tong

Buns:

Bun tray, bun spatula

Sliced Cheese:

Plastic container 417, 1/6x4 s/s pan w/ cover, 8x11.5 pan

Mayonnaise:

1/9x4 pan w/ cover, ice cream scooper 22 (champ) #28 (TLC)

Mushroom slices:

1/9x4 pan w/ cover, vegetable tong

Cream cheese:

1/6x4 s/s pan, ice cream scooper #24

Lettuce & tomato:

1/6x4 oan w/ cover, 1/6x6 pan(ice), drain tray, CW 60B (1/6 slice), vegetable tong

Bkup: 1/2x4 clear w/ cover, Ѕ drain tray, vanadium knife, chopping board

Recta file, bastard Ѕ”, recta file holder, stockpot 20 cm (sanitizing)

Catsup:

Catsup dispenser red, pitcher plastic w/ cover

Others:

Measuring pitcher (sanitizing), wire whisk,