Strawberry Biscuit Sundae Test

Quick Reference

Product	Receiving	Storage	Thaw Time	Quality Serving Temp	Hold Time
Ice Cream	Freezer	Freezer		32°F – 34°F	Prepared to Order
Strawberries	Freezer	Cooler	36 hours	32°F – 34°F	Once opened 4 days in cooler
Biscuit	Dry Storage	Dry Storage		120°F	EOD

Receiving and Storing

Strawberries are received and stored in the walk-in freezerat 0°F or lower. Thaw strawberries in the walk-in cooler at atemperature of 41°F or lower 36 hours before use.​

Thawing​

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 anddiscard date.​

Example: ​

Pull Date: 3/19​

Ready Date: 3/21​

Discard Date: 3/24 

Tools Needed

• 2 oz ladle biscuit splitter​
• 1/6 size, 4” deep pan ice scream scoop​
• Slotted lid 1/3 6 ” deep pan 

Worksafe

Never thaw food at room temperature. Food must bethawed in the walk-in cooler at 34°F – 41°F.​

Pre-Setting Strawberry Sundae​

• Determine the number of strawberry biscuit sundaesyou need to prep.​
  • Example 1 biscuit = 2 sundaes​
• Recommended: Prep 4-6 strawberry sundaes atone 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 ozparfait cup.​
• Label the bottom of the cup with a 6-hour hold time.​
  • Example: If the current time is 2:00 PM, mark thediscard 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 1/4-size, 4-inch deep pan with a slotted lid intothe ice bath, ensuring the pan is fully surrounded by ice​
• Add strawberries to the pan, filling no more than ½ full​
• Place a 2 oz ladle in the pan​
• Label the lid with a dissolvable label indicating the next 4-hour pan change time​
• Keep strawberries fully chilled in ice at all times at 41°F orbelow​
• Maintain product at or below ½ full; topping off is allowedduring use​
• Discard strawberries if temperature exceeds 41°F​
• Every 4 hours, remove the pan and ladle, wash, rinse, andsanitize both, then transfer strawberries into a clean,sanitized pan, refill ice as needed, and relabel for the next4-hour change​
• At the end of the day, discard all strawberries held at thestation (do not return to cooler)​
• Wash, rinse, and sanitize all pans and utensils​

Strawberry Shortcake Biscuit Sundae​

• Remove the lid from the 8 oz parfait cup.​
• Using the 2 oz ladle place strawberries on top ofthe biscuit pieces.​
• Using the ice cream scoop one serving ofstrawberry ice cream 3oz and place it on top of thestrawberries.​
• Place the lid back on the cup.​

Serving Instructions​

Dine-In: Place the strawberry sundae on a tray.​

To-Go: Place the strawberry sundae in a 6 lb bag withnapkins and fork.​