Skills Evaluation Checklist (Burger/Sandwich)

Pantry
RV RV RV RV RV RV
Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)

II. TOASTING BUNS

A. Set Toaster Time and Temperature
430°F for 20 sec Platen height: 3"
Max: 12 buns (3.5" Buns)
Max: 9 buns (Kaiser Buns and Mix of Buns)
C. Pull Handle to Activate Timer
Cover buns with greaseproof liner
D. Push Handle Back When Buzzer Sounds
E. Insert Heels
Heels cut side down
F. Insert Spatula to Remove Heels

III. ASSEMBLE BURGERS AND SANDWICHES

A. Sanitation and Preparation
Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/set point, quality, quantity)
B. Prepare Mayonnaise
HT: 12 hours or EOD in Mayo Gun / 12 hours in Red body, Red Nozzle
C. Prepare Pepper Mayonnaise
HT: 12 hours or EOD in Clear Body, Yellow Nozzle Dispenser
D. Prepare Pre-cut Lettuce
HT: 12 hours or EOD in Food pan

E. Assemble Chicken Burger

1. 3.5" Bun Crown - 1 pc
2. Mayonnaise - using Mayo Gun Dispenser, add 10 grams (1 click)
3. Pre-cut Lettuce - using pincher tongs, add 5 g on top of Mayonnaise
4. Cooked 'Chicken Patty - using tongs, place 1 pc on top of pre-cut Lettuce
5. 3.5" Bun Heel - 1 pc

F. Assemble Jr.Original Sandwich

1. 3.5" Bun Crown - 1 pc
2. Pepper Mayo - using clear body,green noozle dispenser, dispense 10g
In circular motion leaving 5mm from sides
3. Pre-cut Lettuce - using pincher tongs, add 5g on top of Mayonnaise
4. Cooked Chik'n Fillet OR - using tongs, place 1pc on top of pre-cut Lettuce
5. 3.5" Bun Heel - 1 pc

G. Assemble Jr.Zinger Sandwich

1. 3.5" Bun Crown - 1 pc
2. Mayonnaise - using Mayo Gun Dispenser, add 10 grams (1 click)
3. Pre-cut Lettuce - using pincher tongs, add 5g on top of Mayonnaise
4. Cooked Jr.zinger fillet - using tongs, place 1pc on top of pre-cut Lettuce
5. 3.5" Bun Heel - 1 pc

H. Assemble Zinger Sandwich

1. Kaiser Bun Crown - 1 pc
2. Mayonnaise - using Mayo Gun Dispenser, add 20 grams (2 click)
3. Pre-cut Lettuce - using pincher tongs, add 10g on top of Mayonnaise
4. Cooked Zinger Fillet - using tongs, place 1 pc on top of pre-cut Lettuce
5. Kaiser Bun Heel - 1 pc

Coaching Tips :
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 Skills Evaluation Checklist (Flavor Shots)
Pantry
RV RV RV RV RV RV

Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)

II. Prepare Mushroom Gravy

Holding Time: 4 hours in UHC

III. Prepare Cooked Rice

Holding Time: Bulk 4 hours at UHC, 2 hours in Rice Warmer
Holding Time: Prepacked 4 hours in Heated Drawer and 2 hours at HCW

IV. Prepare Shots

Holding Time: 30 minutes in UHC

V. Assemble Flavor Shots Meal

1. Rice - using rice scooper (cup), place 1 scoop (140g) on the lower left portion of
the platter OR Prepacked Rice - using rice scooper, place 1 scoop (140g) on the
lower left portion of the platter
2. Fun Shots - using tongs, add 5-6 pcs on the right portion of the platter
3. Mushroom Gravy - Using 60cc laddle, place one scoop (55g)on top of the Fun
Shots
Holding Time: Pre-Assembled 15 mins
Holding Time: Assembled 10 mins

Coaching Tips :
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 Skills Evaluation Checklist (California Maki Twister)
Pantry
RV RV RV RV RV RV

Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)

II. Thaw Tortilla Bread

Thawing time: 12 hours at Room Temperature
HT: 24 hours (including Thawing Time)

III. Warm Tortilla Bread

On rack over bun pan in UHC:
Single layer - 45 mins
Double stacked - 1.5 hr
Max: 4 bags can be heated per rack over bun pan

IV. Prepare Japanese Mayo

HT:12 hours or EOD-Using weighing scale, weigh the required Japanese
Mayo in s/s food pan.
For ½ Batch: Use ⅙ Food Pan w/ 4” Depth
For 1 Batch : Use ⅙ Food Pan w/ 6” Depth

V. Prepare Mango Bits

Draining Time; 5 mins
HT: 12 hours or EOD in 1/6 s/s food pan with plastic drain tray
Max: 2 packs in 1/6 s/s food pan in Chiller

VI. Prepare Cucumber

HT: 12 hours or EOD in 1/6 s/s food pan in Chiller

VII. Prepare Shots

HT: 30 minutes in UHC

VIII. Prepare Mango Cucumber salad

Placed fully drained mango bits and diced cucumber into the measured
Japaness mayo
Mix evenly with a stainlessspoon and cover with lidor cling wrap
Hold in chiller for 24 hours

IX. Assemble Cali Maki Twister

A. Warmed Tortilla - Using hand shield, place on clean & sanitized Big Blue Chopping
Board.

B. Mango Cucumber salad - Using scooper #14 add 1 scoop (approx. 65g) on half portion
of Tortiall Bread about 1" allowance from the left side edge and upper side edge and 2.5"
allowance from the bottom side edge.

C. Fun Shots - Using tongsor shots scooper, add 4 pcs on top of Mango
Cucumber salad
D. Fold the left side edge of Tortilla Bread over in half.

E. Gently pull back top half of the Tortilla Bread to hold the filling while holding the right
side of bread.

F. Fold the bottom side of Tortilla Bread to form a neat square, approximately 5-6cm
towards the center.
G. Using both hands, tightly roll the twister until all the tortilla is rolled up.
Holding Time: Assembled 10 mins
 Skills Evaluation Checklist (California Maki Twister)
Pantry

Coaching Tips :
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 Skills Evaluation Checklist (Spaghetti and Creamy Pasta)
Pantry
RV RV RV RV RV RV

Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)

II. Prepack Noodles

Weigh and pre pack the spaghetti noodles using hand with disposable plastic glove.
Weight per pack is 110 grams.
Discard time in chiller is after 24 hours. Holding time starts after cooking the noodles.

III. Prepare Grated Cheese

HT: 8 hours in Spaghetti Station Chiller

IV. Prepare Spaghetti Sauce

HT: 4 hours in Spaghetti Station

V. Blanch Spaghetti Noodles

Blanching Time: 10 sec at 160°F

VI. Assemble Spaghetti / Creamy

A. Spaghetti Noodles - blanch 110g and place on big square platter
B. Spaghetti or Creamy Sauce -Using 90cc ladle, add 80g on top of
Spaghetti Noodles
C. Grated Cheese - Using Dining spoon level only, add 10 grams on top of Spaghetti Sauce
or Creamy Sauce
Holding Time: Assembled 15 mins

Coaching Tips :
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 Skills Evaluation Checklist (Ala King Rice Bowl)
Pantry
RV RV RV RV RV RV
Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/set point, quality, quantity)
II. Prepare Cooked Rice
HT, Bulk: 4 hours at UHC, 2 hours in Rice Warmer
HT, Prepacked: 4 hours in Heated Drawer and 2 hours at HCW
III. Prepare Cooked Chick'n Fillet OR
HT: 1 hr in UHC / HCW
IV. Prepare Buttered Corn
Draining Time: 1 min
Using ¼ measuring cup, measure 1 scoop (55g) of liquid butter
Combined ingredients in a stainless food pan
Mix using stainless spoon then cover with lid
Allow to heat up in UHC for 15 mins.
HT: 4 hrs in Spaghetti Station/UHC
V. Prepare Ala King Sauce
HT: 4 hours in Spaghetti Station
VI. Prepare Parsley Flakes
HT: 12 hours or EOD at Room Temperature
VII. Assemble Ala King Rice Bowl
A. Cooked Rice - Using Scooper #4, Add 1 scoop (200g) on big bowl
B. Chicken Fillet OR - Using tongs, place 2 pcs of Chicken Fillet on top of rice in
overlapping position at the left side portion of the bowl.
C. Buttered Corn - Using Scooper #24, place 1 scoop (approx 30g) on the lower
right portion of the bowl.
D. Ala King Sauce - Using 60cc ladle, add 1 scoop (60g) in circular motion on top
of the overlapped Chicken Fillet and Buttered corn.

E. Parley Flakes - Using shaker, add 3 shakes (0.1g) on top of the Ala King Sauce

Holding Time: Pre-Assembled 30 mins

Holding Time: Assembled 10 mins

Coaching Tips :
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 Skills Evaluation Checklist (Sisig Rice Bowl)
Pantry
RV RV RV RV RV RV
Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)
II. Bread Hot Shots with skin
Min: 5-6pcs, Max: 1 pack (70 pcs)
III. Cook Hot Shots with skin
1. In 4 Heads HP (Gas) with Set points: 4:15 (Pre-alarm-3:15) at 360°F
Min: 1/2 pack / Max: 2 packs (Max: 1 pack per basket)
2. In Open Fryer (Gas) with Set points: 4:15 (Pre-alarm-3:15) at 360°F
Min: 1/2 pack / Max: 2 packs (Max: 1 pack per basket)
3. In Split/Tri-Vat (Gas) with Set points: 4:45 (Pre-alarm-3:45) at 360°F
Min: 50-60 g (5-6 pcs) / Max: 1 pack
4. In Split/Tri-Vat (Electric) with Set points: 4:30 (Pre-alarm-3:15) at 360°F
Min: 50-60 g (5-6 pcs) / Max: 1 pack
HT: 30 minutes in UHC
IV. Cook Rice
HT: 4 hours (Bulk-Rice Warmer) / 4 hours (Bulk-Inset in
UHC) / 2 hours (Pre-packed in HCW)
V. Prepare Chicken Sisig Rice
HT: 4 hours in UHC
VI. Prepare Chicken Sisig Sauce
Heating Time: 15 minutes
HT: 4 hours or EOD at UHC
VII. Prepare Onion Leeks
Slice diagonally with thickness 4-6mm
HT: 12 hours EOD in Chiller
VIII Prepare Boiled Egg
Maximum in Pasta Blancher: 6 pieces / Maximum in Dip Basket: 12 pieces
Cooking Time: 7 minutes
HT: 12 hours EOD in Chiller
IX. Prepare Mayonnaise
Dispenser: Red Body and Red Nozzle Dispenser
HT: 12 hours EOD in Chiller
X. Cook Chicken skin
1. In 4 Heads HP (Gas) with Set points: 3:00 at 350°F
Min: 1/2 pack (75 grams), Max: 6 packs (900 grams)
2. In Split/Tri-Vat (Gas) with Set points: 3:00 at 350°F
Min: 1/2 pack (75 grams), Max: 3 packs (450 grams pcs)
XI. Prepare Chicken skin
HT: 24 hours of EOD in Spaghetti/Burger Station
XII. Assemble Sisig Rice Bowl
1. Chicken Sisig Rice - using Scooper #4, put 200 grams (1 scoop) into
the round bowl.
2. Hot Shots - using shots scooper (40-50g), place 1 scoop-level in the
middle portion of the Chicken Sisig Rice
3. Chicken Sisig Sauce - using 40cc ladle, add 1 scoop (45 grams) on top
of Hot Shots and Chicken Sisig Rice in circular motion.
4. Chicken Skin bits - using Dining spoon, add 2 scoop (5 grams) on top
of Hot Shots and Chicken Sisig Sauce.
5. Mayonnaise - using Red Body Red Nozzle Dispenser, drizzle 8 strokes
(approx 20 grams) on top of Hot Shots and Chicken Skin Bits
6. Onion Leeks - using pincher tongs, add 1 pinch (approx. 0.5 grams) in
the middle of the bowl on top of Mayonnaise
7. Boiled Egg - using Dining spoon, place 2pcs (half boiled egg) on lower
right portion of the round bowl.
HT: 10 minutes in HCW
XIII. Product Description: KFC Hot Shots with Chicken Sisig Rice, Chicken
Sisig Sauce, Chicken Skin, Mayonnaise, Boiled Egg and Onion Leeks.
 Skills Evaluation Checklist (Sisig Rice Bowl)
Pantry

Coaching Tips :
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 Skills Evaluation Checklist (Famous Bowl)
Pantry
RV RV RV RV RV RV
Name:
Store: Date:
Directions: Put an "X" on the items missed

I. Sanitation and Preparation

Hand hygiene (Proper handwashing procedure)
Equipment (Check for condition, temperature/set points, cleanliness)
Smallwares (condition, cleanliness/sanitation)
Product Components/Ingredients (UBD, storage/temperature, quality, quantity)

II. Cook Fun Shots

1. In 4 Heads HP (Gas) with Set points: 4:15 (Pre-alarm-3:15) at 360°F
Min: 1/2 pack / Max: 2 packs (Max: 1 pack per basket)
2. In Open Fryer (Gas) with Set points: 4:15 (Pre-alarm-3:15) at 360°F
Min: 1/2 pack / Max: 2 packs (Max: 1 pack per basket)
3. In Split/Tri-Vat (Gas) with Set points: 4:45 (Pre-alarm-3:45) at 360°F
Min: 60-70g / Max: 1 pack
4. In Split/Tri-Vat (Electric) with Set points: 4:30 (Pre-alarm-3:15) at 360°F
Min: 60-70g / Max: 1 pack
HT: 30 minutes in UHC

III. Prepare Mashed Potato

Ingredients 1 batch
Dehydrated Mashed Potato Mix 1 pack (638g)
Liquid Butter ½ Measuring Cup (110ml)
Evaporated Milk 1 can (154ml) Carnation
Boiling Water 2.0 liters

HT: 4 hours in UHC

IV. Prepare Buttered Corn
Ingredients 1 batch
Corned Kernel (Drained) 3 cans
Liquid Butter 55 grams (1 scoop)

HT: 4 hours, UHC

V. Prepare One-Step Gravy
Ingredients Half 1 batch 2 batches
One-step Gravy (Luzon) 1/2 pack 1 pack 2 packs
One-step Gravy (VisMin) 1 pack 2 pack 4 packs
Boiling Water 3 liters 6 liters 12 liters

HT: 4 hours, UHC

VI. Prepare Grated Cheese

HT : 8 hours, Food Pan, Chiller

VII. Assemble Famous Bowl

1. Mashed Potato - Using Scooper #8, add 1 scoop (approx.105
grams) of Mashed Potato on center of container
2. One-Step Gravy - Using 60 cc Ladle, add 1 scoop (approx. 60
grams) on top of Mashed Potato
3. Buttered corn - Using Scooper #24, add 1 scoop (approx. 30 grams)
on top of Gravy.
4. Grated Cheese - Top with 1 tablespoon level (5 g) of grated cheese
in scattering motion
5. Fun Shots - Using 9.5" tongs, add 3 pieces placing each piece
around the mashed potato
HT: 10 minutes

VIII. Product Description: KFC snack with all favorite sides, mashed
potato, gravy, shots, cheese and corn.
 Skills Evaluation Checklist (Famous Bowl)
Pantry

Coaching Tips :
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