TXDQ Product Preps for January 2018 Supplementredspoontx2.com/thepaper/Product-Preps.pdf · Decemer 2017 TXDQ Product Preps for January 2018 Te Paper DQ81_0301B_ttb ˜˚˚˛ ˛˝˙ˆ˛

TXDQ Product Preps for January 2018 The PaperDecember 2017

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All DQ and Orange Julius trademarks owned or licensed by Am. D.Q. Corp. © 2018. All TDQOC trademarks owned by Texas Dairy Queen Operators’ Council Corp. © 2018. © 2018 Great Lakes Dairy Queen Owners Marketing Group, L.L.C., All Rights Reserved.

Texas Dairy Queen

17-TDQ-0008

DQ81_0301B_ttb.indd

17” X 25.625”

15.5” X 24.125”

17.5” X 26.125”

B – TRANSLITE

DQ81_0301B_ttb.indd 1 11/27/17 3:49 PM

Price does not include Royal Blizzard® Treats.

One Hungr-Buster® with fries and a drink. One mini Blizzard®. One sweet deal.

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Texas Dairy Queen

17-TDQ-0008

DQ81_0601B_tbmd.indd

17” X 25.625”

15.5” X 24.125”

17.5” X 26.125”

B – TRANSLITE

DQ81_0601B_tbmd.indd 1 11/22/17 11:33 AM

TXDQProduct Preps

for January 2018

Supplement

Price does not include Royal Blizzard® Treats.

One Hungr-Buster® with fries and a drink. One mini Blizzard®. One sweet deal.

DQ81

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1B_tb

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Texas Dairy Queen

17-TDQ-0008

DQ81_0601B_tbmd.indd

17” X 25.625”

15.5” X 24.125”

17.5” X 26.125”

B – TRANSLITE

DQ81_0601B_tbmd.indd 1 11/22/17 11:33 AM

TCF Products Rev. 6/11 Buns Advance Preparation

BUNS ADVANCE PREPARATION BUNS When buns are delivered, check for uniform golden brown color, freshness, proper size, and shape. Characteristics of a Fresh Bun

1. Soft but resilient 2. Smooth

3. Does not crack during the toasting process

To check for proper size bun, measure the diameter of the cut-side of the heel. White buns are either 4” or 5” in diameter. The buns must be free of flour problems (spots or clumps) and have smooth crowns. Check all dates to make sure buns are fresh. All buns received should be “fresh” with today’s date or code. Have your bread supplier explain codes. There should be no more than two dates or codes in the store at one time. It is important to rotate buns to ensure “first in, first out.” Your goal should be to have no more buns on hand than what is necessary to get through lunch the next day. Specification 4” white bun 5” white bun Packaging Buns are received into the store in a pillow pack or bagged per dozen. Storage Store buns at room temperature and keep wrapped at all times to prevent drying out. Toasting TCF Cooking Platform Stores: Quality sandwiches depend, to a large degree, on properly coating bun heel and crown with bun oil and toasting. A bun that is toasted evenly prevents moist condiments from saturating the bun and causing a soggy sandwich. Therefore, always toast the heel and crown after evenly coating with butter flavored oil.

TCF Products Rev. 6/11 Buns Advance Preparation

Texas Boost Stores: Texas Boost stores do not use bun oil when toasting buns. Buns are prepared ahead of time and held for the day’s use. Please check with you manager on the procedures.

HOT DOG BUNS 5 3/4" white hot dog bun for 6” 10:1 hot dog 10” white hot dog bun for 10” 6:1 hot dog Packaging Buns are received into the store in a pillow pack or bagged per dozen. Storage Store hot dog buns at room temperature and keep wrapped at all times to prevent drying out. Steaming Warmer Drawer Preheat Warmer to 150°F to 155°F Place Clean, Damp Towel in Warmer Drawer Set Trivet or Wire Grate in Warmer Drawer Place Hot Dog Buns in Warmer Drawer

1. Preheat warmer drawer for approximately 1 hour. Set warmer drawer temperature to ensure product is held at an internal holding temperature of 150°F to 155°F.

2. Place a clean, damp towel in the bottom of the warmer drawer. The damp, sanitized towel will provide a moist environment in the drawer and prevent the hot dog buns from drying out. Periodically moisten the towel throughout the day and replace it with a clean, sanitized towel when necessary.

3. Set trivet or wire grate in the warmer drawer.

4. Place the desired amount of bagged hot dog buns into the warmer drawer.

TEXAS COUNTRY FOODS BEEF PATTIEADVANCE PREPARATION

COOKING BEEF PATTIES

Correct product preparation procedures should be followed to properly cook the TCF beefpatties. The TCF beef patties should be fully cooked to ensure there is no risk of foodpoisoning from any pathogenic bacteria, especially E. Coli 0157:H7. A fully cooked TCFbeef pattie will have the following characteristics:

Internal temperature of cooked beef pattie shall be a minimum of 160ºF to165ºF (71.1ºC to 73.9ºC).

Juices from the pattie should appear clear on the surface of the pattie with notraces of pink.

Center of beef pattie is gray or brown with no pinkness.

To check doneness of beef pattie, use the following procedure:

1. Check equipment to ensure proper cooking temperature and cook times are set.

2. Cook beef pattie for proper cook time.

3. Observe visual signs of doneness, such as clear juices (no pink color) andgray/brown center.

4. Check internal temperature of beef pattie using handheld digital food servicethermometer with an all-purpose needle tip thermocouple temperature probe. Takeinternal temperature by inserting tip of thermometer into center of beef pattieimmediately after cooking. Be sure tip of thermometer does not go through beefpattie. Check temperature also one inch from edge of burger. If cupping isobserved, the patty may not be fully cooked. Double check the temperature of thecenter of the pattie.

HANDLING

Beef patties, like any other raw meat, may contain pathogens, including the E. Coli0157:H7 bacteria strain. E. Coli 0157:H7 is a bacterium that, when ingested, maycause illness characterized by:

Severe abdominal cramps followed by watery diarrhea that often becomesbloody.

Vomiting and nausea which are occasionally accompanied by a low-gradefever.

Inflammation can occur when bacterium attaches to the colon wall.

A possible complication of this illness is Hemolytic Uremic Syndrome (HUS), a urinary tract

TCF Products Rev. 12/14Beef Pattie Advance Prep

infection. Symptoms of HUS are acute abdominal cramps, bloody diarrhea, low grade fever,and kidney failure, especially in children and the elderly. In adults HUS may progress toThrombotic Thrombacytopenic Purpura (TTP), a central nervous system disease. Both HUSand TTP can lead to death.

The Texas Country Foods beef patties are manufactured in a meat processing plantapproved by TDQOC. This plant is USDA inspected and follow TDQOC’s standards andoperational guideline. Each manufacturer is required to have an established Hazard analysisof Critical Control Points (HACCP) program to ensure the TCF patties are produced in aclean, safe environment. TCF beef patties are tested microbiologically and must meetTDQOC standards. These patties must test negative for E. Coli 0157:H7 bacteria. Eventhough these precautions are taken, they can never ensure a totally pathogenic-free productsince no heating step occurs until the pattie is properly cooked. Because of this, it isimportant the beef patties are properly handled to prevent any possible risk of bacterialcontamination.

Since the E. Coli 0157:H7 bacteria are destroyed by heat, any potential threat to health canbe eliminated by cooking foods to the recommended temperature and by following goodhandling practices. Other pathogens that may be present are: Salmonella, Listeria andCampylobacter jejuni. It is the restaurant’s management responsibility to ensure that thepathogen kill step occurs by thoroughly cooking the pattie to a minimum internal temperatureof 160ºF to 165ºF (71.1ºC to 73.9ºC).

It is EXTREMEMLY IMPORTANT that raw beef, its juices, or utensils used for preparing andcooking beef patties are not allowed to contaminate cooked or fresh food. Raw beef shouldbe separated from foods that will not be heated to 160ºF to 165ºF (71.1ºC to 73.9ºC). Storebeef patties frozen, never thawed. Always use tongs to load raw beef patties onto thebroiler or grill. Always sanitize hands, counters, holding containers, etc., following contactwith raw beef. This will prevent cross-contamination of the raw beef patties to other foods. Itis especially important for the person responsible for preparing and serving the products to beaware of the proper handling procedures.

Check with your state and/or local health departments regarding specific regulations as itrelates to storage, preparation, cooking internal temperature or serving of beef products.

TCF Products Rev. 12/14Beef Pattie Advance Prep

FLAT GRILL COOKING PROCEDURES

Note: Grill Temperatures: Flat Grill 350ºF (176.7ºC). Higher flatgrill temperatures will tend to dry the pattie and cause it to pullapart. Lower temperatures will require a longer cooking time.The temperature of the flat grill should be checked periodicallywith a grill thermometer.

Place Patties in SpotMerchandiser

Place Patties on Grill

Turn Pattie When DarkRed Juices AppearNote: (Salting andpeppering is nowrequired)

NOTE: Treat the pattie gently when turning it. Properhandling is very important with the TCF pattie due to itsshape. Do not puncture or depress the pattie with spatula.This will cause the beef pattie to become dry, tough, andtasteless.

Salt andPepper

Remove Pattie andPlace on Sandwich

Holding Time

NOTE: When cooking the patties, be certain the darkpattie juices come to the surface before flipping the secondtime; otherwise the pattie will be undercooked.

TCF Products Rev. 12/14Beef Pattie Advance Procedures

1. Place patties in spot merchandiser to ensure beef pattiesare at 0ºF to 10ºF (-17.8ºC to -12.2ºC).

2. Place frozen pattie on flat grill. Cook until outside edgeturns light brown and the surface becomes thawed andturns pink. (Carefully flip pattie with flat metal spatula (tongsand pronged spatulas are not recommended for use whencooking TCF patties).

3. Cook pattie until dark red juices appear on surface .Flippattie, salt / pepper: this now a required process. (checkwith you restaurant manager on policy of when tosalt/pepper) and continue cooking until clear meat juicesappear on surface. Internal temperature must be 160ºFto 165ºF (71.1ºC to 73.9ºC). Refer to #4 for blendinformation.

4. Salt / Pepper: Salt/Pepper mixture is a combination of saltand pepper in a ratio of 32/1. To prepare mixture, mix 2cups of salts to 1 tablespoon of pepper. Place in salt/peppershaker. (An approved pre-blended seasoning mix forpatties is available thru your Distributor.)

5. Place heel of bun on beef pattie, remove from grill andslightly tilt it to allow excess pattie juices to run off. Place oncondimented bun crown or place beef pattie in properholding unit.

1. Maximum holding time for beef patties is 15 minutes.

NOTE: If the pattie sticks to the grill when you try toremove it, do not force it. This will tend to pull the pattieapart. Let it cook a few more seconds and the pattie will liftoff the grill easily.NOTE: Turn patties only twice.NOTE: Cook times will vary depending upon thecharacteristics of the flat grill and the size of the pattie.

CHAINBROILER COOKING PROCEDURES

Place Beef Patties inSpot Merchandiser

Preheat Broiler

IMPORTANT: Beef patties should reach a minimuminternal temperature of 160ºF to 165ºF (71.1ºC to 73.9ºC).

Place Patties on Belt

NOTE: Setting the beef patties ahead on the chain maycause the patties to be undercooked.NOTE: Use the center areas of the pattie belt as much aspossible. These areas give the most even heat pattern.The sides of the pattie belt may be slightly colder, causinglonger cooking times and possibly undercooked patties.

Check InternalTemperature

Remove from BroilerCatch Pan – Salt andPepper Pattie

TCF Products Rev. 12/14Beef Pattie Advance Procedures

1. Place beef patties in spot merchandiser to ensure that beefpatties are at 0ºF to 10ºF (-17.8ºC to -12.2ºC).

2. Preheat broiler to proper temperature and adjust chainspeed to ensure the proper cooking of the TCF beef patties.(approximate dwell time is 2 ½ minutes)

3. Place frozen beef patties on left side of the pattie belt,working the rows from left to right. As the belt movesforward, another row of patties may be added. Place thepatties on the top edge of the belt.

4. Periodically, throughout the day, check doneness of beefpatties. Make sure internal temperature reaches a minimumof 160ºF to 165ºF (71.1ºC to 73.9ºC) and there is nopinkness in center of pattie.

5. Remove beef patties immediately from broiler catch pan,salt and pepper patties (check with you restaurantmanager or policy on salt/pepper) and place oncondimented bun crown, cover with bun heel or place beefpattie in proper holding unit.

Salt andPepper

Holding

TCF Products Rev. 12/14Beef Pattie Advance Procedures / Chain Broiler

1. Salt / Pepper: Salt/Pepper mixture is a combination of saltand pepper in a ratio of 32/1. To prepare mixture, mix 2cups of salts to 1 tablespoon of pepper. Place in salt/peppershaker. (An approved pre-blended seasoning mix forpatties is available thru your Distributor.)

1. Maximum holding time for beef patties is 15 minutes.

“TCF” Product Rev 6/17Hungr-Buster®

HUNGR-BUSTER®

Preparation Procedures

Ingredients Amount Serving Weight

4:1 Beef Pattie 1 3 oz.

5” Bun 1 4 oz.

Mustard 1/3 oz. 1/3 oz.

Lettuce 1 oz. 1 oz.

Tomato 2 slices 1 oz.

Pickle 3 slices 3/8 oz.

Red* Onion (*known as purple onion) 3 to 4 rings 1/2 oz.

Finished Weight-Minimum Allowable 10 1/5 oz.

1. Evenly coat the heel and crown of the bun with approvedbun oil. Place bun in toaster until toasted golden brown.

2. Place toasted bun crown and heel on sandwich wrap onpreparation table.

3. Apply 1/3 oz. mustard evenly over the entire bun crown.

Toast Bun

Place Bun Crown and Heel

Apply Mustard

Wash hands prior to preparing food. Refer to the handwashing poster at the hand sink for full instructions.

NOTE: Read TCF Beef Pattie Advance Preparation, salting & peppering of pattie is required.

PREPARATION


4. Place 1 oz. of shredded lettuce on top of mustard. Checkweight/portion of lettuce on a regular basis to ensureconsistent portioning.

5. Place two (2) tomato slices on top of lettuce. Place evenlyto provide coverage.

6. Place three (3) pickle slices on top of tomatoes. Placeevenly to provide coverage.

7. Place 1/2 oz. (3 to 4 rings) of onion rings on top of pickles.

8. Place one (1) beef pattie on top of onions.

Add Tomatoes

Add Pickles

Add Beef Pattie

Add Red Onions

Add Lettuce


9. Cut two (2) strips of bacon in half. Place the four (4) halfstrips of bacon evenly on beef pattie to provide coverage.

10. Place one (1) slice of cheese on beef pattie. If bacon isadded, cheese is placed on top of bacon.

11. Place heel of bun on beef pattie (or optional cheese).

12. Place sandwich, crown side down, on wrap. Fold bottomcorner of wrap up over heel of bun. Take the left and rightcorners and fold in and turn sandwich over onto remainingcorner to complete wrapping process and mark accordingly.

1. One (1) sandwich wrap, one (1) large napkin

2. One (1) sandwich wrap, one (1) large napkin, one (1) 8#bag

Add Cheese (Optional)

Add Bacon (Optional)

Add Heel

Wrap

PACKAGING

Dining Room

Carryout

HUNGR-BUSTER®

1/3 oz. Mustard

1 oz. Lettuce

2 Tomato Slices

3 Pickle Slices

1/2 oz. Red Onion (3 to 4 rings)

1/4 lb. Beef Pattie

4 Bacon Half Slices-Optional

1 Cheese Slice-Optional Sandwich Only:

Dine-In Take-Out

Combo Meal: Sandwich WrapLined Basketor Lined TrayLarge Napkin

Sandwich WrapLarge Napkin#8 Bag

Sandwich Wrap Large Napkin

Sandwich Wrap Large Napkin #8 Bag

Combo Meals are served with regular (5oz.) fries and a 32 oz. drink unless upgraded to TexaSize®.

TexaSize Combo Meals are served with TexaSize (7oz.) fries and a 44 oz. drink.

® Reg.U.S.Pat.&TM Off.Tx.D.Q.Council . Rev 2011

Circle “HB” on the sandwich wrap

5’’ Crown Buttered & Toasted (TX Boost - Toasted Only)

5” Heel Buttered & Toasted(TX Boost - Toasted Only)

FRIES

Preparation Procedures

Ingredients Amount Serving WeightPortion Size Fries Frozen Portion Fries Cooked

Kids’ Fry/TCF $5BL 4.55 oz. 3 1/2 oz.Regular 7.15 oz. 5 oz.TexaSize® 9.1 oz. 7 oz.

P

A

C

Wash hands prior to preparing food. Refer to the handwashing poster at the hand sink for full instructions.

REPARATION

1. Keep fries frozen until ready to use. Fill basket half fullor less with frozen fries. (Filling basket more than halffull will cause the shortening temperature to drop andresult in improper cooking.) Carefully lower basket into

fryer. Lower only one basket at a time.

Fill Basket

2. Periodically agitate the fry basket during cooking toprevent fries from sticking together.

gitate Basket

3. Cook fries approximately 2:45 minutes. Cook time will

vary depending on your equipment.

ook Time

R

“TCF” Product Rev 6/17Fries

4. Remove fries from the shortening immediately.Shake excess shortening off vigorously (approximately10 seconds). Immediately dump fries into a heated frydump stand (the temperature of the heating holdingbin should be 150ºF to 160ºF). Do not hang basket ofcooked fries over the shortening.

emove from Basket

5. Using a shaker, evenly apply salt over fries (4 gramsper 1/2 basket or fries) moving quickly from front toback of the fry dump stand. Using fry scoop, mix thefries to evenly distribute the salt. Gently pick up a

Salt and Distribute

P

scoopful of fries and let them fall out of the scoop.Repeat 2 to 3 times.

Note: To ensure proper adherence, apply salt to friesimmediately after dumping into fry dump stand. Foroptimum quality, use fry salt. Adjust salt amount whenpreparing less than 1/2 basket full of fries. Never salt friesover fryer, as salt is an enemy of the shortening. Using aclean towel, periodically wipe out excess salt building-up infry dump stand and on fry scoop.

“TCF” ProducFries

6. Hold cup in one hand; using fry scoop, fill cup withfries. Insert funnel end of fry scoop into opening of frycup. Allow cup to fill while slowly moving fry scoopupward.

NOTE: MAXIMUM holding time for fries in the fry dumpstand is 5 minutes. After this time they should beDISCARDED and noted on the Waste Control Sheet. It isimportant that the fries be rotated to insure that the “firstin” is the “first out.” It is necessary to analyze yourbusiness for “peak” and “slow” times to assure you are notcooking too far ahead.

1. Kids’ Fry/$5BL- Kids’ Fry/$5BL fry carton, 1 packetketchup, and one (1) large napkin.

Regular- Regular fry cup, 2 packets ketchup, and one (1)large napkin. 8# bag

TexaSize®-TexaSize® fry cup, 3 packets ketchup, and one(1) large napkin. 8# bag

Dining Room

C

Place in Fry Cup

ACKAGING

t Rev 6/17

2. Kids’ Fry/$5BL- Kids’ Fry/$5BL fry carton, 1 packetketchup, and one (1) large napkin.

Regular- Regular fry cup, 2 packets ketchup, and one (1)large napkin. 8# bag

TexaSize®-TexaSize® fry cup, 3 packets ketchup, and one(1) large napkin. 8# bag

arryout

“TCF” Product Rev 6/17Fries

Kids’ Fry/$5BL Fry Regular TexaSize®

FP 300.0 June 2017 A.1. Bacon Cheeseburger Preparation Procedures 1

A.1.® Bacon CheeseburgerA grilled 6:1 hamburger patty on a toasted plain top bun with A.1. sandwich spread, thick cut Applewood smoked bacon, Swiss cheese and caramelized onions.

Ingredients • Plain top bun• 6:1 hamburger patty• Swiss cheese• A.1. sandwich spread• Bacon• Caramelized onions

Packaging • Lined basket or sandwich wrap• Take-out bag

Tools • Tongs• Squeeze bottle• Black spoon• Cambro pan

Equipment • Char grill, flat grill or chainbroiler• Dual heated holding unit• Boosting oven• Toaster

Preparation • Program boost oven - If using the individual portion method for heating caramelized onions you will need to program your boost oven for a new code 91. In addition, code 90 is used for bulk heating half a pouch of caramelized onions.

• 6:1 hamburger patty cooked to 165°F (74°C)• Hamburger patty held in dual heated holding unit at a minimum temperature

of 140°F (60°C) for up to 20 minutes• Plain top bun toasted• Caramelized onions heated in boosting oven• RECOMMENDED METHOD: Caramelized onions may be pre-portioned into the

souffle cup and held at refrigerated temperatures. The pre-portioned onions are then boosted to order.

• Caramelized onions may be bulk boosted and held in dual heated holding unit at a minimum temperature of 140°F (60°C) for up to 4 hours.

NOTE: Use this procedure only during very high volume periods. The smallest batch that may be heated is half a pouch or approximately the amount for 25 sandwiches.

Shelf Life • A.1. Sandwich Spread• Unopened, Room Temperature: 5 months• Opened, Refrigerated: 1 month• Opened, Refrigerated: 3 days in prep area

• Caramelized Onions• Unopened, Frozen: 12 months• Thaw overnight in refrigerator• Unopened, Refrigerated: 14 days• Opened, Refrigerated: 5 days

2 A.1. Bacon Cheeseburger Preparation Procedures FP 300.0 June 2017

A.1.® Bacon Cheeseburger

Ingredients and Measurements

Ingredients Serving Weight

Plain Top Bun (Toasted) 1 each 2 wt. oz. 57 g

A.1. Sandwich Spread 1/2 wt. oz. 14 g

Thick Cut Applewood Smoked Bacon 2 half strips 3/8 wt. oz. 11 g

Swiss Cheese 1 slice 1/2 wt. oz. 14 g

Caramelized Onions 1 black spoon 1/2 wt. oz. 14 g

6:1 Hamburger Patty* 1 each 2 wt. oz. 57 g

Finished Weight 5 7/8 wt. oz. 167 g

*Approximate weight after cooking

Product Preparation

Wash Hands Wash your hands with warm water and soap for at least 20 seconds before preparing food. Proper hand washing and minimizing bare hand contact with ready-to-eat foods is one of the most important ways to ensure food safety. Refer to the hand washing poster at the hand sink for full instructions.


Advanced Preparation - Caramelized Onions

There are three methods for heating and holding the caramelized onions. You can choose the method that will work best based on the volume in your restaurant. Thaw in refrigerator overnight before using.

Method 1 - Pre-portioned single servings - RECOMMENDED

The caramelized onions can be pre-portioned into souffle cups and held refrigerated.

Transfer Onions 1. Transfer one pouch of thawed caramelized onions to a 1 qt. round Cambro® pan with lid.

1/2 wt. oz.

2. Portion 1 black spoon of caramelized onions into a souffle cup. Place cups into one-half size Cambro pan. Cups may be placed in layers. Use parchment paper between layers. One layer (12 cups) can be placed in a 2” deep 1/2 size pan, 2 layers can be placed in a 4” deep pan and up to 4 layers in a 6” pan. Cover pan with lid and store refrigerated until ready to heat.

NOTE: Amount in cup will not look like a big portion, Check weight periodically to ensure proper portioning.

Pre-portioned Shelf Life 3. Pre-portioned caramelized onions have a 5 day shelf life. Mark the container with date sticker. After 5 days discard any unused product and mark on the Waste Sheet.

Boost Heat To Order 4. When a A1 Bacon Cheeseburger is ordered, take one pre-portioned cup from the Cambro pan.

NEW BOOST CODE!!

If using this method you should program your boost oven for code 91 before proceeding.

Programming is available on the HUB.

5. Remove lid and place cup in boost oven. Up to 2 servings can be boosted at one time.

Boosting Oven Models: DQ22HS12, DQ22HSI, DQ22HS (big boosting oven) Boost code 91, quantity 1 or quantity 2

Boosting Oven Model: DQHDC21 (small boosting oven) Boost code 91, quantity 1 or Boost code 92, quantity 2


Method 2 - Heat full pouch - USE THIS METHOD ONLY IF YOU SELL 50 SANDWICHES WITHIN 4 HOURS

For higher volume locations, the onions can be bulk heated and held for up to 4 hours. Note that a full pouch yields approximately 50 sandwiches and a half pouch yields approximately 25 sandwiches.

Transfer Onions 1. Transfer one pouch of thawed caramelized onions to a 2”, one-half size Cambro® pan with lid.

APPROXIMATE YIELD - FULL POUCH:50 sandwichesHOLD TIME IS 4 HOURS!

2. Cover pan and place in boost oven.

Boosting Oven Models: DQ22HS12, DQ22HSI, DQ22HS (big boosting oven) Boost code 67, quantity 1

Boosting Oven Model: DQHDC21 (small boosting oven) Boost code 67

Transfer and Hold 3. Transfer heated caramelized onions to the dual heated holding unit. The heated caramelized onions can be held in a dual heated holding unit at a minimum temperature of 140°F (60°C) for up to 4 hours. After 4 hours discard any unused product and mark on the Waste Sheet.

Method 3 - Heat half pouch - USE THIS METHOD ONLY IF YOU SELL 25 SANDWICHES WITHIN 4 HOURS

Transfer Onions 1. Transfer half a pouch of thawed caramelized onions to a 2”, one-half size Cambro® pan with lid.

APPROXIMATE YIELD - HALF POUCH:25 sandwichesHOLD TIME IS 4 HOURS!

2. Cover pan and place in boost oven.

Boosting Oven Models: DQ22HS12, DQ22HSI, DQ22HS (big boosting oven) Boost code 90, quantity 1

Boosting Oven Model: DQHDC21 (small boosting oven) Boost code 90

Transfer and Hold 3. Transfer heated caramelized onions to the dual heated holding unit. The heated caramelized onions can be held in a dual heated holding unit at a minimum temperature of 140°F (60°C) for up to 4 hours. After 4 hours discard any unused product and mark on the Waste Sheet.


Sandwich Build

The A.1. Bacon Cheeseburger is made to order. It should not be made ahead and held in the pass-thru.

Place Bun 1. Place toasted bun on preparation table.

Add A.1. Sandwich Spread 2. Add 1/2 wt. oz. A.1. sandwich spread on crown of bun.

Add Bacon 3. Add 2 half slices bacon on top of the A.1. sandwich spread.

Add Swiss Cheese Slice 4. Place 1 slice swiss cheese on top of bacon.

Transfer and Cool 4. Transfer unheated portion of the pouch to a round Cambro® with lid and store refrigerated. Unheated opened caramelized onions can be held refrigerated for 5 days. Mark the container with the 5-day shelf life. After 5 days discard any unused product and mark on the Waste Sheet.


Add Caramelized Onions 5. Add 1 black spoon or empty a souffle cup of heated (if boosting to order) caramelized onions on top of the toasted bun heel. Use the back of the spoon to spread onions to the edge of the bun.

If using pre-portioned caramelized onions, boost heat onions first. See advanced preparation procedures for boost heating instructions.

Remove lid and place cup in boost oven. Up to 2 servings can be boosted at one time.

Boosting Oven Models: DQ22HS12, DQ22HSI, DQ22HS (big boosting oven) Boost code 91, quantity 1 or quantity 2

Boosting Oven Model: DQHDC21 (small boosting oven) Boost code 91, quantity 1 or Boost code 92, quantity 2

Place Burger Patty 6. Place one 6:1 hamburger patty on top of the caramelized onions.

Cover Condimented Crown with Heel Flip

7. Cover condimented crown with heel and carefully flip.

Package Sandwich 8. For dine-in combo meals place sandwich into lined 3-lb. food tray.

For take-out combo meals or sandwich only orders wrap sandwich by pulling up the two ends of the wrap to expose the Cheeseburger imprint. Overlap the wrap to form a double fold across top half of sandwich. Tuck ends together and fold under sandwich.

Mark “A1” on wrapped sandwich to designate “A.1. Bacon Cheeseburger”.


Boost

9. Place sandwich into boosting oven.

Boosting Oven Models: DQ22HS12, DQ22HSI, DQ22HS (big boosting oven)Push boost code 11 and appropriate quantity.

1 sandwich—boost code 11, quantity 1 2 sandwiches—boost code 11, quantity 2 3 sandwiches—boost code 11, quantity 34 sandwiches—boost code 11, quantity 4

Boosting Oven Model: DQHDC21 (small boosting oven)Push the appropriate boost code for the quantity of sandwiches you are boosting.

1 sandwich—boost code 11 2 sandwiches—boost code 12 3 sandwiches—boost code 134 sandwiches—boost code 14

Remove 10. Carefully remove sandwich from boosting oven.

Add French Fries 11. For $5 Buck Lunch, add 4 wt. oz. French fries to food tray or for take-out place in fry carton.

Serve 12. For dine-in $5 Buck Lunch orders, place food tray with sandwich and fries on a lined serving tray or on servers tray if table service offered.

For eat-in sandwich only orders, the sandwich should be wrapped and placed on a plastic serving tray with tray liner. For take-out orders, place sandwich and fries with two napkins in appropriate bag. Place sandwich flat, never on edge.

For 1 sandwich, use a #4 bag.

For 2 - 4 sandwiches, use a #8 or #12 bag.


Dine-In Take-Out

Sandwich Only: Wrapped Wrapped$5 Buck Lunch: Lined Basket Wrapped

*$5 Buck Lunch served with regular fries unless upgraded or substituted.

© American Dairy Queen Corporation 2017DQ17Q2158M

A.1.® Bacon Cheeseburger < Toasted Plain Top Bun Crown

< A.1. Sandwich Spread [1/2 wt. oz.]

< 2 Half Slices Thick Cut Applewood Smoked Bacon

< 1 Slice Swiss Cheese

< 6:1 Hamburger Patty

< 1 Black Spoon Caramelized Onions

< Toasted Bun Heel

Correct Portioning of Caramelized Onions

Too little Just right Too much

Dine-In Take-Out

Sandwich Only: Wrapped Wrapped$5 Buck Lunch: Lined Basket Wrapped

*$5 Buck Lunch served with regular fries unless upgraded or substituted.

© American Dairy Queen Corporation 2017DQ17Q2158M

A.1.® Bacon Cheeseburger < Toasted Plain Top Bun Crown

< A.1. Sandwich Spread [1/2 wt. oz.]

< 2 Half Slices Thick Cut Applewood Smoked Bacon

< 1 Slice Swiss Cheese

< 6:1 Hamburger Patty

< 1 Black Spoon Caramelized Onions

< Toasted Bun Heel

Correct Portioning of Caramelized Onions

Too little Just right Too much

DQ81

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1B_tt

b


Texas Dairy Queen

17-TDQ-0008

DQ81_0301B_ttb.indd

17” X 25.625”

15.5” X 24.125”

17.5” X 26.125”

B – TRANSLITE

DQ81_0301B_ttb.indd 1 11/27/17 3:49 PM

FP300.0 August 2016 Triple Truffle Blizzard® Preparation Procedures 1

Triple Truffle Blizzard®

Ingredients and MeasurementsTriple Truffle

Ingredients Mini Small Medium LargeSoft Serve 6 wt. oz. 10 wt. oz. 13 wt. oz. 16 1/2 wt. oz.

Chocolate Topping 1/4 Pump1/3 wt. oz.

1/2 Pump5/8 wt. oz.

1/2 Pump5/8 wt. oz.

1 Pump1 1/4 wt. oz.

Peanut Butter, Caramel and Fudge Cup Mix

1 White Spoon5/8 wt. oz.

2 White Spoons1 1/4 wt. oz.



Printed Cup 1/4 wt. oz. 3/8 wt. oz. 1/2 wt. oz. 5/8 wt. oz.

Finished Weight 7 1/4 wt. oz. 12 1/4 wt. oz. 16 wt. oz. 20 7/8 wt. oz.

Blizzard® Preparation Tips• Wash hands frequently to prevent cross-contamination.• Set Blizzard® machine speed control to “100.”• Position spindle approximately 1” (2.5 cm) from the bottom of the cup. • Blend for approximately 10 seconds. The ingredients should be well mixed throughout the

soft serve.• Serve all Blizzard® Treats upside down with a long red spoon.• Clean the Blizzard® machine after making each Blizzard® to prevent cross contamination. • If using disposable collars, discard after making Blizzard®. Do not reuse.

New SKU Peanut butter, caramel and fudge cup mix

Shelf Life • Unopened - Frozen: 12 months • Opened, Refrigerated: 6 months • Opened, Refrigerated: 7 days in prep area

FP 300.0 November 2016 DQ® Cakes GB39a Oh Happy Day Edible Image® Directions

Approximate Final Weight of DecorationsOunce weight rounded to nearest 1/8 oz., actual gram weight given.

Ingredients 8” 10”Yellow AB 16650C

8 drops (.5 g) 10 drops (.6 g)

Blue Icing #2 3/4 wt. oz.(21.7 g)

7/8 wt. oz.(23.6 g)

Green Icing #2 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Orange Icing #2 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Red RTU Icing 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Bright Quins 1/2 black spoon1/8 wt. oz. (3.5 g)

1 black spoons1/4 wt. oz.

(7 g)

Directions: Use cake photo as a guide.1. Edible Image®- Remove backing and center Edible

Image® on top of cake.2. Airbrush – Airbrush the bottom half of the side

yellow.3. #48 tip – Pipe bottom blue triple puff border with

the teeth of the decorating tip facing towards the cake.

4. #3 tip – Pipe blue, green, orange, and red icing streamers around the outside edge of the cake.8” cake = 2 of each color, 1 ½” inches in length10” cake = 3 of each color, 2 ½” in length

5. Bright Quins - Sprinkle bright quins between the edge of the Edible Image® and the streamers.

Tips:#48 Triple puff border

#3 Streamers

Airbrush Colors:Yellow AB 16650C Side of cake

Icing Colors:Blue #2 Bottom border, streamers

Green #2 Streamers

Orange #2 Streamers

Red #1 Streamers

Decorations:Oh Happy Day Edible Image®

TWC: 6047743Lucks: 50671

Bright Quins TWC: 370853DecoPac: 9999

GB39a Oh Happy Day Edible Image® - AirbrushGENERIC BIRTHDAY

FP 300.0 January 2017 DQ® Cakes GB39b Oh Happy Day Edible Image® with Bright Quins- Icing Directions

Approximate Final Weight of DecorationsOunce weight rounded to nearest 1/8 oz., actual gram weight given.

Ingredients 8” 10”Yellow Icing #2 1/3 wt. oz. (9 g) 5/8 (17.7 g)

Blue Icing #2 3/4 wt. oz.(21.7 g)

7/8 wt. oz.(23.6 g)

Green Icing #2 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Orange Icing #2 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Red RTU Icing 1/8 wt. oz.(.4 g)

1/8 wt. oz.(.6 g)

Bright Quins 1/2 black spoon1/8 wt. oz.

(3.5 g)

1 black spoons1/4 wt. oz.

(7 g)

Directions: Use cake photo as a guide.1. Edible Image®- Remove backing and center Edible

Image® on top of cake.2. #48 tip – On the bottom side of the cake, pipe two

yellow bands of icing, one above the other, then smooth with a small off-set metal spatula.

3. #48 tip – Pipe bottom blue triple puff border with the teeth of the decorating tip facing towards the cake.

4. #3 tip – Pipe blue, green, orange, and red icing streamers around the outside edge of the cake.8” cake = 2 of each color, 1 ½” inches in length10” cake = 3 of each color, 2 ½” in length

5. Bright Quins - Sprinkle bright quins between the edge of the Edible Image® and the streamers.

Tips:#48 Triple puff border, band of

icing on side

#3 Streamers

Small off-set Spatula Band of icing on side

Icing Colors:Yellow #2 Side of cake

Blue #2 Bottom border, streamers

Green #2 Streamers

Orange #2 Streamers

Red #1 Streamers

Decorations:Oh Happy Day Edible Image®

TWC: 6047743Lucks: 50671

Bright Quins TWC: 370853DecoPac: 9999

GB39b Oh Happy Day Edible Image®with Bright Quins - IcingGENERIC BIRTHDAY

Super IC Preparation Procedures FP300.1 August 2017

Dairy Queen® Chocolate Syrup (Super IC)

Super IC is used for making chocolate soft serve mix in the store. One 48 oz. pouch of DQ® chocolate syrup (Super IC) is equal to 1/2 of a #10 can. You will use one pouch of Super IC per five gallon bag of soft serve mix.

Handling and StorageIngredient Storage Temperature Shelf Life

DQ Chocolate Syrup (Super IC)

Unopened: Room Temperature 1 Year

Opened (mixed with soft serve):

Refrigerated (in prep area) 5 Days

NOTE: Refrigerated temperatures are 33°F to 38°F (0.5°C to 3°C).

QualityDQ Chocolate Syrup (Super IC)

Super IC pouches is delivered to the store at room temperature and should be held in dry storage until use. Once Super IC is mixed with soft serve it should be kept refrigerated until used.

Product PreparationKnead Soft Serve Mix 1. Knead one bag of DQ soft serve mix so there is no separation.

Open Pouch 2. Cut corner of Super IC pouch.

Add Super IC

3. Remove cap from mix bag. Pour 1 pouch (48 oz.) of Super IC into the mix bag.

TIP: It is easiest to directly add Super IC to the mix bag. Using a funnel is not effective.

FP300.1 August 2017 Super IC Product Preparation Procedures 2

Mix

4. Place cap on mix bag. Vigorously knead the bag. It will take about 10 to 15 minutes of kneading the bag to fully incorporate the Super IC into the mix.

Flip the bag over often as the Super IC tends to settle onto the bottom of the bag.

Freeze 5. Freeze in a soft serve freezer the same way you would vanilla mix. You will need to knead the mix bag every 6-8 hours to prevent separation and ensure a consistent product.

Documents

TXDQ Product Preps for January 2018 Supplementredspoontx2.com/thepaper/Product-Preps.pdf · Decemer 2017 TXDQ Product Preps for January 2018 Te Paper DQ81_0301B_ttb ˜˚˚˛ ˛˝˙ˆ˛