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Make-Up Table
Quick Reference
| Quality Serving Temperatures | |
| Prepped produce | 34°F – 41°F |
| Meats | 150ºF to 160ºF |
| Eggs | 150ºF to 160ºF |
| Grits/Gravy | 150ºF to 160ºF |
| Buns/Biscuits/Pancakes | 120ºF |
| QA Standards | |
| Prepped produce | Cold, Crisp, Fresh |
| Meats/Eggs | Hot, Fresh, Within QA |
| Grits/Gravy | Hot, Thick, Lump free |
Tools Needed
| Breakfast | Lunch |
| Full size 2” deep pan with wire grate | Lids for warming pans (as applicable) |
| ½ size 6”deep pans | Warming pans |
| 3 ounce ladle | 1/6 size 4” deep pans for make-up table |
| 6 ounce ladle | 7 ¾” condiment spatulas |
| Biscuit splitter | Long handled teaspoons |
| Red & yellow tongs | 12” space bars |
| #8 disher | Sharpie marker |
| Red, yellow & blue tongs | Warming pans |
| Full size 2” deep pan with wire grate | Lids for warming pans (as applicable) |
| Sharpie marker | Squeeze bottles |
| 1/6 size 6” deep pans for steam well |
Work Safe
- Wash hands before starting work and after handling anything that is not food related to prevent contamination and health hazards
- Keep prepped produce and condiments chilled to 34°F – 41°F
- Always wear single-use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
- All hot products must maintain a minimum temperature of 135ºF for food safety
- Uncooked meat and dairy products must be stored away from produce and condiments
- Wash hands thoroughly after handling raw meats. Never handle other food products when handling raw meats as this will cause cross-contamination.
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Receiving and Storage
- Bacon is delivered frozen, but upon receipt should be placed in the walk-in cooler and held at 34° – 41°F. After receiving, bacon should be held in the cooler for a minimum of 24 hours to allow it to thaw
- Lettuce, Tomatoes are delivered and stored at 34°F – 41°F. Store produce away from any dairy or meat products.
- Mayonnaise is delivered and stored at room temperature (50°F – 70°). Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F.
- Hamburger patties are delivered and stored at 0°F +/- 10°F
- Cheese is delivered and stored at 34°F – 41°F
- Whole onions are delivered and stored at room temperature (50°F – 70°F) until prepped. Bags of onions should be hung up at least 6 inches off the floor.
- Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F.
- Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F
Lunch Makeup Table Setup
- Prepare sanitizing solution in a bucket for towels. Keep towels in sanitizing solution when not in use.
| INGREDIENT | FILL LEVEL | TOOL FOR PORTIONING |
| Condiment Pans | ||
| Mayonnaise | ||
| 1/6 size 4” deep pan | 2/3 full | 7 ¾” spatula |
| Ketchup | ||
| 1/6 size 4” deep pan | 2/3 full | Long-handled teaspoon |
| Secret Sauce | ||
| 1/6 size 4” deep pan | 2/3 full | Long-handled teaspoon |
| Mustard | ||
| 1/6 size 4” deep pan | 1/2 full | 7 ¾” spatula |
| Squeeze Bottles | ||
| Liquid Margarine | 24 oz squeeze bottle full | |
| Produce Pans | ||
| Shredded Lettuce | ||
| 1/6 size 4” deep pan | Full | Gloved fingers |
| Pickles | ||
| 1/6 size 4” deep pan | Full | Gloved fingers |
| Ringed Onions | ||
| 1/6 size 4” deep pan | Full | Gloved fingers |
| Diced Onions | ||
| 1/6 size 4” deep pan | 2/3 full | Gloved fingers |
| Cheese Slices | ||
| 1/6 size 4” deep pan | 1-hour supply | Gloved fingers |
| Sliced Tomatoes | ||
| 1/6 size 4” deep pan | 2 layers | Gloved fingers |
Makeup Table Layout
6 x 5 Lunch Layout
Product Holding Cabinet Setup (Duke Warmer)
- Turn on the product holding cabinet
- Place lids in slots within the holding cabinet (Slotted lid for breaded products) (No lid for Bacon)
- Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
- When loading products, slide the pans into the appropriate slots. Ensure that the pans pass under the “Bump” on the lids. This will lock the pans in place and not allow heat to escape from the products.
- Press the timer button that corresponds with the pan, for top pan and for bottom pan
- When the timer button is pressed the light next to it will turn green
- A green light will mean the product is within its Q.A. time and is ready to use
- Linked pans will not have a light, but the timer will count down as normal
- Only use products from pans with a green light
- When the timer button is pressed, the time will automatically begin counting down
- When the time has counted down to within the time it takes to cook more product, the display timer will alternate between the name of the product and the holding time remaining
- When the time has expired, the light will flash green prior to going out, and a buzzer will sound
- Press the timer button and then empty the contents of the pan into the waste pan
- Empty warming pans or pans with expired product should never be in the holding cabinet
- Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
- During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
Holding Cabinet Layout (Duke Warmer)
Frontline View Day Part 1 Breakfast
| Solid Lid | Solid Lid | Slotted Lid | Slotted Lid | Slotted Lid | Slotted Lid | Solid Lid | Solid Lid |
| Sausage | Sausage | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Breakfast Steak | Breakfast Steak | Scrambled Eggs | Scrambled Eggs |
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Sausage | Ham | Folded Eggs | Folded Eggs | SEC Breakfast Wraps | BEC Breakfast Wraps | Smoked Sausage | Smoked Sausage |
| 60 minutes | 30 minutes | 30 minutes | 30 minutes | 6 hours | 6 hours | 60 minutes | 60 minutes |
Drive-Thru View Day Part 1 Breakfast
| Solid Lid | Solid Lid | Slotted Lid | Slotted Lid | Slotted Lid | Slotted Lid | Solid Lid | Solid Lid |
| Scrambled Eggs | Scrambled Eggs | Breakfast Steak | Breakfast Steak | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Sausage | Sausage |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Smoked Sausage | Smoked Sausage | BEC Breakfast Wraps | SEC Breakfast Wraps | Folded Eggs | Folded Eggs | Ham | Sausage |
| 60 minutes | 60 minutes | 6 hours | 6 hours | 30 minutes | 30 minutes | 30 minutes | 60 minutes |
Frontline View Day Part 2 Changeover
| Solid Lid | Solid Lid | Slotted Lid | Slotted Lid | Slotted Lid | Slotted Lid | Solid Lid | Solid Lid |
| Sausage | Sausage | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Breakfast Steak | Breakfast Steak | Scrambled Eggs | Scrambled Eggs |
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Meat Patties | Meat Patties | Folded Eggs | Folded Eggs | Grilled Chicken | Grilled Chicken | Ham | Smoked Sausage |
| 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 60 minutes |
Drive-Thru View Day Part 2 Changeover
| Solid Lid | Solid Lid | Slotted Lid | Slotted Lid | Slotted Lid | Slotted Lid | Solid Lid | Solid Lid |
| Scrambled Eggs | Scrambled Eggs | Breakfast Steak | Breakfast Steak | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Sausage | Sausage |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Smoked Sausage | Ham | Grilled Chicken | Grilled Chicken | Folded Eggs | Folded Eggs | Meat Patties | Meat Patties |
| 60 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes |
Frontline View Day Part 3 Lunch/Dinner
| Solid Lid | Solid Lid | ||||||
| Meat Patties (Low Vol) | Meat Patties (Low Vol) | LTO | LTO | LTO | LTO | ||
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | ||
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | ||||
| Meat Patties (High Vol) | Meat Patties (Very High Vol) | Grilled Chicken | Grilled Chicken | LTO | LTO | LTO | LTO |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes |
Drive-Thru View Day Part 3 Lunch/Dinner
| Solid Lid | Solid Lid | ||||||
| LTO | LTO | LTO | LTO | Meat Patties (Low Vol) | Meat Patties (Low Vol) | ||
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | ||
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | ||||
| LTO | LTO | LTO | LTO | Grilled Chicken | Grilled Chicken | Meat Patties (Very High Vol) | Meat Patties (High Vol) |
| 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |
PRODUCT HOLDING CABINET SET UP (HS2 Unit)
- Turn on the product holding cabinet
- Place lids in slots within the holding cabinet (No lid for breaded products or Bacon)
- Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
- When loading products, slide the pans into the appropriate slots. Ensure that the pans pass under the “Bump” on the lids. This will lock the pans in place and not allow heat to escape from the products.
- Press the timer button that corresponds with the pan, for top pan and for bottom pan
- When the timer button is pressed the light next to it will turn green
- A green light will mean the product is within its Q.A. time and is ready to use
- Linked pans will not have a light, but the timer will count down as normal
- Only use products from pans with a green light
- When the timer button is pressed, the time will automatically begin counting down
- When the time has counted down to within the time it takes to cook more product, the display timer will alternate between the name of the product and the holding time remaining
- When the time has expired, the light will flash green prior to going out, and a buzzer will sound
- Press the timer button and then empty the contents of the pan into the waste pan
- Empty warming pans or pans with expired product should never be in the holding cabinet
- Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
- During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
Frontline View Day Part 1 Breakfast
| Solid Lid | Solid Lid | No Lid | No Lid | No Lid | No Lid | Solid Lid | Solid Lid |
| Sausage | Sausage | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Breakfast Steak | Breakfast Steak | Scrambled Eggs | Scrambled Eggs |
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Sausage | Ham | Folded Eggs | Folded Eggs | SEC Breakfast Wraps | BEC Breakfast Wraps | Smoked Sausage | Smoked Sausage |
| 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes | 60 minutes |
Drive-Thru View Day Part 1 Breakfast
| Solid Lid | Solid Lid | No Lid | No Lid | No Lid | No Lid | Solid Lid | Solid Lid |
| Scrambled Eggs | Scrambled Eggs | Breakfast Steak | Breakfast Steak | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Sausage | Sausage |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Smoked Sausage | Smoked Sausage | BEC Breakfast Wraps | SEC Breakfast Wraps | Folded Eggs | Folded Eggs | Ham | Sausage |
| 60 minutes | 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes |
Frontline View Day Part 2 Changeover
| Solid Lid | Solid Lid | No Lid | No Lid | No Lid | No Lid | Solid Lid | Solid Lid |
| Sausage | Sausage | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Breakfast Steak | Breakfast Steak | Scrambled Eggs | Scrambled Eggs |
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Meat Patties | Meat Patties | Folded Eggs | Folded Eggs | Grilled Chicken | Grilled Chicken | Ham | Smoked Sausage |
| 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 60 minutes |
Drive-Thru View Day Part 2 Changeover
| Solid Lid | Solid Lid | No Lid | No Lid | No Lid | No Lid | Solid Lid | Solid Lid |
| Scrambled Eggs | Scrambled Eggs | Breakfast Steak | Breakfast Steak | Breakfast Chicken Fillet | Breakfast Chicken Fillet | Sausage | Sausage |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes |
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid | Solid Lid |
| Smoked Sausage | Ham | Grilled Chicken | Grilled Chicken | Folded Eggs | Folded Eggs | Meat Patties | Meat Patties |
| 60 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes |
Frontline View Day Part 3 Lunch/Dinner
| Solid Lid | Solid Lid | ||||||
| Meat Patties (Low Vol) | Meat Patties (Low Vol) | LTO | LTO | LTO | LTO | ||
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 60 minutes | 60 minutes | ||
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | ||||
| Meat Patties (High Vol) | Meat Patties (Very High Vol) | Grilled Chicken | Grilled Chicken | LTO | LTO | LTO | LTO |
| 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | 30 minutes | 30 minutes |
Drive-Thru View Day Part 3 Lunch/Dinner
| Solid Lid | Solid Lid | ||||||
| LTO | LTO | LTO | LTO | Meat Patties (Low Vol) | Meat Patties (Low Vol) | ||
| 60 minutes | 60 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes | ||
| Solid Lid | Solid Lid | Solid Lid | Solid Lid | ||||
| LTO | LTO | LTO | LTO | Grilled Chicken | Grilled Chicken | Meat Patties (Very High Vol) | Meat Patties (High Vol) |
| 30 minutes | 30 minutes | 30 minutes | 30 minutes | 60 minutes | 60 minutes | 30 minutes | 30 minutes |