Red, White and Blue Sundae

Quick Reference

Product	Receiving	Storage	Thaw Time	Cook Time	Once Opened/Prepped	Quality Serving	Hold Time
Blueberry Waffle Cone Ice Cream	Freezer	Freezer	N/A	N/A		32°F – 34°F	Prepared To Order
Strawberries	Cooler	Cooler	36 Hours	N/A	Use Same Day. Discard EOD	32°F – 34°F	Discard EOD
Biscuits	Dry Storage	Dry Storage	N/A	N/A	Store In Cup With Lid 6 Hours	120°F	6 Hours

Receiving and Storing

Strawberries are received and stored in the walk-in freezer at 0°F or lower.

Thawing

• Thaw strawberries in the walk-in cooler at a temperature of 41°F or lower 36 hours before use.
• Place frozen strawberries in cooler on top of a sheet pan. This will prevent any juices contaminating other products. Place a dissolvable label with pull date, ready date and discard date.
• Example thawed.
  • Pull Date: 3/19
  • Ready Date: 3/21 (36 hrs. from pull time)
  • Discard Date: 3/24 (4 days from ready time)

Tools

• 2 oz ladle
• Biscuit splitter
• Slotted lid
• 1/3 6″ deep pan
• Ice cream scoop
• 1/6 size, 4″ deep pan

Health & Safety

• WORKSAFE – EVERY 4 HOURS
• WASH HANDS: Wash hands before starting work and after handling anything not food related. If leaving workstation or changing tasks, wash hands & change gloves.
• ICE CREAM: 6°-10°F Cabinet, 0+/-10 °F Freezer. Item: Blueberry Waffle Cone Ice Cream.
• STRAWBERRIES: Hold Temp 34°F-41°F. Item: Strawberries.
• EVERY 4 HOURS: Wash, rinse, sanitize all utensils & surfaces.
• FOOD SAFETY IS EVERYONE’S RESPONSIBILITY. FOLLOW ALL WORKSAFE PROCEDURES.
• Never thaw food at room temperature. Food must be thawed in the walk-in cooler at 34°F-41°F.

Pre-Setting Red, White & Blue Biscuit Sundae

• Determine the number of strawberry biscuit sundaes you need to prep.
• 1 biscuit = 2 sundaes
• Recommended: Prep 4-6 strawberry sundaes at one time. (2-3 Biscuits)
• Cut biscuits in half.
• Take each half and tear into quarter-sized pieces.
• Place half of one biscuit (quartered pieces) into an 8 oz parfait cup.
• Label the bottom of the cup with a 6-hour hold time.
• Example: If the current time is 2:00 PM, mark the discard time as 8:00
• Place an 8 oz lid on the parfait cup.
• Store near the ice cream station

Strawberry Station Set-Up & Maintenance

• Place a 1/3-size, 6-inch pan filled with ice at the station.
• Insert a 1/6-size, 4-inch-deep pan with a slotted lid into the ice bath.
• Add strawberries no more than 1/2 full.
• Place a 2 oz ladle in the pan.
• Label with the next 4-hour pan change time.
• Keep strawberries at 41°F or below.
• Discard strawberries if temperature exceeds 41°F.
• At the end of the day, discard all strawberries held at the station (do not return to cooler)
• Wash, rinse, and sanitize all pans and utensils

Red, White, & Blue Biscuit Sundae

• Remove the lid from the 8 oz parfait cup.
• Strawberries and Ice Cream are always added at time of order.
• Check time on bottom of cup.
• Using the 2 oz ladle place strawberries on top of the biscuit pieces.
• Using the ice cream scoop, one serving of blueberry waffle cone ice cream
• Place the lid back on the cup.

Serving Instructions

• Dine-In: Place the sundae on a tray.
• To-Go: Place the sundae in a 6 lb bag with napkins and spoon.

Closing

• Discard any remaining prepped biscuit cups at end of day.
• Discard any remaining strawberries on line at end of day.