Title Page
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Battle of the Crewz - Swamp Scoresheet
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Conducted on
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Prepared by
Preparation
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Participant's name
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Store name and/or number
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Did the participant follow the 20/20 hand wash rule &/or glove rule?
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Was the participant in proper, neat uniform?
Working the Station
Front Swamp Procedures
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Note item made (i.e. coney, cc tots, bkft burr)
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Were all items properly assembled?
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Were all items proportioned properly?
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Were all items packaged properly and neatly?
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Note item made (i.e. coney, cc tots, bkft burr)
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Were all items properly assembled?
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Were all items proportioned properly?
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Were all items packaged properly and neatly?
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Note item made (i.e. coney, cc tots, bkft burr)
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Were all items properly assembled?
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Were all items proportioned properly?
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Were all items packaged properly and neatly?
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Note item made (i.e. coney, cc tots, bkft burr)
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Were all items properly assembled?
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Were all items proportioned properly?
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Were all items packaged properly and neatly?
BACK SWAMP PROCEDURES
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Note item made (OR, Tots, MOZZ, CD, Chedr)
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Were items placed in the correct fryer?
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Were the correct timers set?
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Were all fried items agitated approx 30 secs after dropping?
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Were all fried items drained for 10 secs before dumping?
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Were proper holding times observed? Proper use of holding cabinet?
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Were final products packaged properly?
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Were final products proportioned properly?
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Note item made (OR, Tots, MOZZ, CD, Chedr)
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Were items placed in the correct fryer?
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Were the correct timers set?
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Were all fried items agitated approx 30 secs after dropping?
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Were all fried items drained for 10 secs before dumping?
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Were proper holding times observed? Proper use of holding cabinet?
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Were final products packaged properly?
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Were final products proportioned properly?
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Note item made (OR, Tots, MOZZ, CD, Chedr)
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Were items placed in the correct fryer?
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Were the correct timers set?
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Were all fried items agitated approx 30 secs after dropping?
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Were all fried items drained for 10 secs before dumping?
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Were proper holding times observed? Proper use of holding cabinet?
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Were final products packaged properly?
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Were final products proportioned properly?
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Note item made (OR, Tots, MOZZ, CD, Chedr)
-
Were items placed in the correct fryer?
-
Were the correct timers set?
-
Were all fried items agitated approx 30 secs after dropping?
-
Were all fried items drained for 10 secs before dumping?
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Were proper holding times observed? Proper use of holding cabinet?
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Were final products packaged properly?
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Were final products proportioned properly?
Teamwork
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Did the participant communicate to the rest of the kitchen?
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Was the swamp person focused on the order monitor?
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Did the swamp person help any other stations expedite service?
General
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Did the swamp person use the correct tongs?
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Did the swamp person keep their station properly clean?
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Did the swamp person skim the fryers?
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Did the swamp person avoid cross contamination?
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Did swamp person show an overall sense of urgency?
Quiz Questions
If participant answers correctly, mark YES, otherwise mark NO.
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What is the cook time for a 6" coney? 12 MINUTES
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What is the cook time for french fries? 2 1/2 MINUTES
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What is the minimum temperature of a cooked hot dog? 165 DEGREES
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What is the hold time for chili? 6 HOURS
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Can chili be held overnight if it was cooked 2 hours prior to close? YES
