Well Equipped
The temperature of the Ring fryer.
What is 350 degrees?
If a guest says he cannot eat wheat or cheese, the team member on Broiler should change these.
What are gloves?
Something you can get in Florida, OR the color of tongs we use to handle Fish.
What is Tan?
The letter that describes how we salt our fries.
What is a "W"?
The acceptable temperature range for cheese sauce on the line.
What is 160 to 170 degrees?
It's the first thing we adjust if a patty is not cooking properly
What is chain speed?
We should only have enough patties on the Broiler station for this amount of time.
What is 2 hours?
The pre-cooked weight of a Portillo's burger patty.
What is one third of a pound (or 5.33 ounces)?
The stickers we place of this item have a little clock on them.
What are cut tomatos?
The transfer of harmful bacteria to food from other foods or from cutting boards and utensils.
What is cross-contamination?
The dial that controls the chicken chain also controls the speed at which these go through
What are buns?
Oddly enough, this part of a fry will often be undercooked when the shortening is too hot.
What is the inside?
The substance in which Portillo's fries are cooked
What is Beef Tallow?
The letter of the alphabet that our Fry course suggests you use to hold a fry box
What is a "C"?
When we provide support, this is the person who we want to "keep making."
Who is the maker?
Sheets made of this keep buns from sticking.
What is Teflon?
This will activate if there is a grease fire in the Broiler area.
What is the Ansul system?
We should write this on any boxes of Fries that are held at room temperature.
What is the time?
We have these posted at each food station to show what comes on each sandwich.
What are Build Charts?
What happens after surgery OR the process of oil regaining temperature after a basket of fries is dropped into it.
What is Recovery?
The lifeline of Portillo's kitchen, abbreviated "KVS."
What is the Kitchen Video System?
Cook to order when you can...because according to our Fry Course, our fries stay hot less than this amount of time.
What is 5 minutes?
We should fill a portion of cheese sauce this far from the top of the cup.
What is 1/4"?
Now you're cookin'! There are 4 of these "heat providers" on the top and bottom sections of the broiler.
What are burner boxes?
In the Fry Course, it is called the "Fry-montra."
What is: "salt, mix, salt, mix..."