Podcast
Questions and Answers
What is the temperature of custard exiting the machine?
What is the temperature of custard exiting the machine?
18-21°
What is the temperature danger zone?
What is the temperature danger zone?
41-135°
How long will burgers with onions or mushrooms cook on the second side?
How long will burgers with onions or mushrooms cook on the second side?
45 sec
Never stack more than 8 bags of fries on top of each other.
Never stack more than 8 bags of fries on top of each other.
What is the purpose of grill surface rotation?
What is the purpose of grill surface rotation?
An alert is triggered when guests give a rating of '1'.
An alert is triggered when guests give a rating of '1'.
Bone-in chicken should be breaded and held in the cooler for at least 15-20 minutes before cooking and no longer than 4 hours.
Bone-in chicken should be breaded and held in the cooler for at least 15-20 minutes before cooking and no longer than 4 hours.
What is the holding temperature range for hot foods?
What is the holding temperature range for hot foods?
What are the portion sizes for a 1, 2, and 3 scoop custard?
What are the portion sizes for a 1, 2, and 3 scoop custard?
When should the shift readiness checklist be completed by the manager on duty?
When should the shift readiness checklist be completed by the manager on duty?
How much vanilla is added to a 2.5-gallon bag of white custard for the shake machine?
How much vanilla is added to a 2.5-gallon bag of white custard for the shake machine?
What are the service time goals?
What are the service time goals?
What does 'overrun' refer to in custard?
What does 'overrun' refer to in custard?
What is the toast time for a bun to go through the bun toaster?
What is the toast time for a bun to go through the bun toaster?
How much milk is added to a 2.5-gallon bag of custard for the shake machine?
How much milk is added to a 2.5-gallon bag of custard for the shake machine?
What is the maximum amount of fries that should be cooked in a basket at once?
What is the maximum amount of fries that should be cooked in a basket at once?
Pints in the retail freezer are good for how many days?
Pints in the retail freezer are good for how many days?
What is the hold time for fries?
What is the hold time for fries?
Custard held in the dipping cabinet should never be served to guests after how many hours?
Custard held in the dipping cabinet should never be served to guests after how many hours?
At what thickness should a meat puck be seared using the grill weight and spatula?
At what thickness should a meat puck be seared using the grill weight and spatula?
How much does a small order of fries weigh?
How much does a small order of fries weigh?
What is the weight of a regular order of fries?
What is the weight of a regular order of fries?
What is the weight of a large order of fries?
What is the weight of a large order of fries?
What are Culver's standard operation hours?
What are Culver's standard operation hours?
Custard buckets for the dipping cabinet should be cleaned, dried, and pre-chilled in the freezer prior to using.
Custard buckets for the dipping cabinet should be cleaned, dried, and pre-chilled in the freezer prior to using.
What is the internal temperature of a cooked burger?
What is the internal temperature of a cooked burger?
For initial heating, soups should cook to what temperature and for how long?
For initial heating, soups should cook to what temperature and for how long?
How often should the Culver's food safety audit be completed?
How often should the Culver's food safety audit be completed?
What number scoop is used for scooping custard?
What number scoop is used for scooping custard?
In what order should the condiments for the works be put on the bun?
In what order should the condiments for the works be put on the bun?
Custard contains how much butterfat?
Custard contains how much butterfat?
A one scoop sundae should be made in how big of a dish?
A one scoop sundae should be made in how big of a dish?
When did Culver's first successful franchise open?
When did Culver's first successful franchise open?
Culver's opened their 400th restaurant in 2009.
Culver's opened their 400th restaurant in 2009.
On July 18, 1984, Culver's opened their first restaurant in Sauk City, WI on the site of a formerly closed...?
On July 18, 1984, Culver's opened their first restaurant in Sauk City, WI on the site of a formerly closed...?
Flashcards
Custard Exit Temperature
Custard Exit Temperature
Custard should leave the machine at this temperature range.
Food Temperature Danger Zone
Food Temperature Danger Zone
Temperature range where bacteria multiply rapidly in food.
Hot Food Holding Temperature
Hot Food Holding Temperature
Temperature range for holding hot foods to prevent bacterial growth.
Burger Cook Time (w/ toppings)
Burger Cook Time (w/ toppings)
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Bone-in Chicken Cooler Time
Bone-in Chicken Cooler Time
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Soup Initial Heating Temp
Soup Initial Heating Temp
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Soup Heating Time
Soup Heating Time
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Drive-Thru Service Time Goal
Drive-Thru Service Time Goal
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In-House Service Time Goal
In-House Service Time Goal
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Shift Readiness Checklist
Shift Readiness Checklist
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Custard Overrun
Custard Overrun
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One Scoop Custard Portion
One Scoop Custard Portion
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Custard Dipping Cabinet Hold Time
Custard Dipping Cabinet Hold Time
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Culver's Food Safety Audit
Culver's Food Safety Audit
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Maximum Fries Bag Stack
Maximum Fries Bag Stack
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Fries Hold Time
Fries Hold Time
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Cooked Burgers Internal Temp
Cooked Burgers Internal Temp
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Grill Surface Rotation
Grill Surface Rotation
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Toast Time for Buns
Toast Time for Buns
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Custard Serving Utensil
Custard Serving Utensil
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First Culver's Franchise
First Culver's Franchise
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Culver's 400th Restaurant
Culver's 400th Restaurant
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Condiment Layering ('Works')
Condiment Layering ('Works')
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Vanilla in Shake Custard
Vanilla in Shake Custard
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Milk in Shake Custard
Milk in Shake Custard
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Study Notes
Key Temperature Guidelines
- Custard exits the machine at a temperature of 18-21°.
- The food temperature danger zone is between 41-135°.
- Hot foods should be held at a temperature range of 145-155°.
Cooking and Preparation Standards
- Burgers with onions or mushrooms require an additional 45 seconds to cook on the second side.
- Bone-in chicken must be breaded and held in the cooler for 15-20 minutes before cooking, and no longer than 4 hours.
- Initial heating of soups should reach 170° within 15 seconds.
Service and Time Management
- Service time goals are set at 4 minutes for drive-thru and 5 minutes for in-house orders.
- Shift readiness checklist is to be completed by the manager on duty during lunch and dinner.
Custard and Portioning Information
- Overrun, or the amount of air whipped into custard, is between 20-25%.
- Portion sizes for custard are 4.5-5 oz for a one scoop, 9-10 oz for a two scoop, and 11.5-12.5 oz for a three scoop.
- A one scoop sundae is served in an 8 oz dish.
Food Safety and Audit Procedures
- Custard held in the dipping cabinet should not be served after 2 hours.
- The Culvers food safety audit must be completed quarterly.
Fry and Burger Preparation
- Fries: Maximum stacking is limited to 8 bags, and they have a hold time of 6 minutes. A maximum of half a basket should be cooked at once.
- Small fries weigh 3 1/3 oz, regular fries weigh 5 1/4 oz, and large fries weigh 6 1/2 oz.
- Internal temperature for cooked burgers is 160°.
Other Important Practices
- Clean, dry, and pre-chill custard buckets in the freezer before use.
- Grill surface rotation aims to recover grill surface temperature.
- Toast time for buns in the toaster is 20 seconds.
- Use scoop number 24 for custard.
Historical Context
- Culvers' first successful franchise launched in 1990.
- The 400th restaurant opened in 2009.
- The first restaurant was opened on July 18, 1984, in Sauk City, WI, on a site previously occupied by A&W.
Condiment Arrangement
- For the "works," condiments should be layered as follows: ketchup, mustard, pickles, and onions.
Additional Ingredients Usage
- To prepare a 2.5-gallon bag of white custard for the shake machine, add 1 oz of vanilla and 5 cups of milk.
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