To open a cut potato to expose the pulp
The fleshy "meat" inside a baked potato
The transmission of illness by food, more commonly referred to as "food poisoning"
The phrase that describes the goal of how the restaurant should look all day
The transfer of harmful micro-organisms from one item of food to another by means of a nonfood contact surface or directly from raw food to a cooked one
Also called "bumping" the easy movement from one position to another to take care of guest service
The temperature range between 41F and 135F, within which most bacteria grow and reproduce
A prepared salad consisting of red and green apple chunks, cranberries, blue cheese crumbles and topped with grilled chicken
This chicken is cooked to a light brown color with sporadic brown highlights
This sandwich is made with dill tarter sauce, pickles and lettuce
This is a rich mixture of ground beef, 2 types of beans and mixed vegetables with a special seasoning
Made with a tea bag, not brewed
The enclosure area between the two doors through which guests enter our restaurants
Thick like shake you can eat with a spoon
2 fresh 1/4lb patties served on a toasted premium bun with 2 slices of cheese and choice of condiments
Frosty mix left in the machine at the end of the business day
The period of time after a product is cooked or prepared for final serving until it must be discarded
Also called "hustle" quick response by managers and crew to take care of guest service