Chopped Steak Platter

Quick Reference

Chopped Steak Dinner	Three hamburger patties
	2 ounces chicken gravy
	Choice of 2 side items
	1 biscuit

Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment  No drippings should be around the edge of the plate

Tools Needed

• Red tongs
• 1 ounce ladle

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Hamburger patties must be time/temperature controlled for safety. Once cooked, it they must maintain a minimum internal temperature of 135°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
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Serving

• Using red tongs, place three cooked, hamburger patties in the large section of a 3-compartment plate or clamshell container
• Using a 1oz ladle portion 2 oz of chicken gravy over the hamburger patties
• Portion the customer’s choices of side items in the two smaller compartments
• Dine-in – Serve on a 3-compartment plate Place biscuit to the side of the hamburger patties Place on service tray with a fork and knife
• Dine-out – Serve in a 3-compartment clamshell container Place deli liner over food Place biscuit, napkins, and utensils (fork and knife) on top of deli liner, close the lid