The Teriyaki Bull Manual

Opening Duties ...........................................................................1-7Stocking the Equipment ..................................................................... 1-2Turning on the Equipment .....................................................................2Stocking the Food ....................................................................................3Preparing the Food ............................................................................. 4-7 Preparing Rice ....................................................................................4 Preparing Chicken ..............................................................................5 Preparing Lo Mein ..............................................................................6 Preparing Bowls.............................................................................. 6-7Hourly Duties .................................................................................8Closing Duties ................................................................................9Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.4

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for the Teriyaki Bull is as follows.

5 gray handled scoops from the Sliced drawers 3 metal 1/3 pans with lids from the back room2 deep round pans with lids from the back room2 regular-sized dividers from under the Sliced pizza counter2 rice scoops from the Sliced drawers2 4 oz. ladles from the back room1 deep hotel pan with a hinged-lid from the back room1 set of tongs from the Sliced drawers1 large rice scoop from the back room1 deep square stove pan from the back room1 pitcher1 sanitizer bucket with sanitizer1 handful of bar towels

Hot Wells 1 & 2: There are two Hot Wells in the Teriyaki Bull area and both should be filled 1/3 of the way with water. Hot Well 1 will hold your lo mein noodles and Hot Well 2 will hold the containers of teriyaki and orange chicken. The following instructions will help you stock the equipment for Hot Wells 1 & 2.• Hot Well 1 should have one deep hotel pan with a hinged-lid and one set of tongs

by it.• Hot Well 2 should be divided into three sections. Place two regular-sized

dividers horizontally into Hot Well 2 then place a metal 1/3 pan with lid into each of the three sections. Set one gray handled scoop by each of the Hot Well 2 pans.

Rice Warmers: There are two rice warmers in the Teriyaki Bull area. Each warmer should have an inner pan and a rice scoop next to them. If there is not an inner pan, they will be in the back room. Use the large rice scoop to scoop rice from the cooker to the warmer.

Rice Cookers: There are two rice cookers in the Teriyaki Bull area. Each cooker should have an inner pan. If there is not an inner pan, they should be in the back room. You will use the large rice scoop to scoop rice from the cooker to the warmer.

Sauce Warmer: There’s a sauce warmer next to the microwaves in the Teriyaki Bull area. Fill the sauce warmer with at least an inch worth of water then place a deep round pan and lid into each section of the warmer and place two 4 oz. ladles next to the sauce warmer.

Drop-in cooler: The drop-in cooler will hold the mixed veggies and chopped green onions. Place a gray handled scoop next to the drop-in cooler.

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Stove: Place the deep square stove pan onto the table next to the stove. This pan will be used to cook lo mein.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Teriyaki Bull equipment so that you may safely begin cooking.

Hot Wells 1 & 2: The switches for Hot Wells 1 & 2 are right underneath the Hot Wells. Fill each Hot Well 1/3 of the way with water then turn the switch to “High.” After the Hot Wells have warmed up, turn them down to “8.” Always make sure that the water drain (the knob in the cupboard beneath the drop-in cooler) is fully closed before filling the Hot Wells with water.

Rice Cookers: The rice cookers have two switches. The switch on the left is the ignition and the one on the right releases the gas. • Press down the both switches at the same time. If that doesn’t work, press the right switch down first (the gas) and keep pressing the left switch (ignition) down until the fire starts.

• Hold down both switches for 5 seconds after the flame has ignited.

Rice Warmers: Plug in the rice warmers to turn them on.

Sauce Warmer: The sauce warmer will be used to keep your teriyaki and orange sauces warm (the back pan will be orange sauce and the front pan will be teriyaki sauce). The following instructions will help you turn on the sauce warmer.• Fill each section of the sauce warmer with an inch worth of water. • Place the deep round metal pans with lids into each section of the burner. • Turn the switches to “High.”• After the sauces have reached 145 degrees, turn them down to “4.”

Stove: You will use the stove to cook lo mein. Follow the instructions below for starting the stove.• Slightly turn the knob of the back right burner.• Use a lighter to ignite the flame (the lighter should be on the magnetic strip

above the drop-in cooler).• After the flame has been ignited, turn the burner up to Medium.• Slightly turn the knob of the front right burner.• Use a lighter to ignite the flame.• After the flame has been ignited, you can turn the burner up to Medium.

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Grab n’ Go Warmer: There are two switches on the Grab n’ Go warmer; switch both of them on.

Drop-In Cooler: The switch for the drop-in cooler is in the cupboard beneath the drop-in cooler. It’s at the very back, by the wall, and it’s shaped like a light switch.

STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Teriyaki Bull area and where those items can be found or placed.

2 containers of teriyaki sauce from the Teriyaki Bull sauce storage2 containers of orange sauce from the Teriyaki Bull sauce storage 1 plastic 1/3 pan of chopped green onions from fridge 11 deep metal 1/6 pan of mushrooms from fridge 21 deep metal 1/6 pan of carrots from fridge 11 large plastic container of linguine / lo mein noodles1 square plastic container of mixed veggies from fridges 1 & 21 box (2 bags) of tempura chicken from the freezer1 large plastic container of teriyaki chicken from the In B’tween fridge or fridge 11 large container of lo mein sauce from the In B’tween fridge1 large container of sweet and spicy sauce from the In B’tween fridge

Hot Wells 1 & 2: Place one deep hotel pan of lo mein into Hot Well 1 then place the hinged-lid on top of it. In Hot Well 2, fill the top 1/3 pan with orange chicken and the bottom two 1/3 pans of Hot Well 2 with teriyaki chicken (See “Preparing the Food” for preparing teriyaki and orange chicken).

Drop-In Cooler: The following instructions will help you stock the drop-in cooler.• Place one square plastic container of mixed veggies onto the far left side of the

drop-in cooler. This blend of mixed veggies includes zucchini (from fridge 2), carrots (from fridge 1), green peppers (from fridge 1), red peppers (from fridge 1), and broccoli (from fridge 1). Always check the In B’tween fridge for this container of mixed veggies before preparing one.

• Place one plastic 1/3 pan of chopped green onions into the far right section of the drop-in cooler. Always check the In B’tween fridge for this container of mixed chopped green onions before preparing one.

Stove: Place one deep 1/6 pan of carrots, one deep 1/6 pan of mushrooms, and one large plastic container of lo mein noodles on the table next to the stove. These items will be used to make lo mein (See “Preparing the Food”).

Sliced Freezer: Place one box (2 bags) of tempura chicken into the Sliced freezer.

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In B’tween Fridge: The Teriyaki Bull uses the far right section of the In B’tween fridge. If there isn’t any teriyaki chicken in the In B’tween fridge when you start the day, grab one large plastic container of teriyaki chicken from fridge 1 and put it in the In B’tween fridge to use throughout the day. There should also be one large container of lo mein sauce and one large container of sweet and spicy sauce in the In B’tween fridge. If there isn’t, you will need to make some (See the “Food Recipe” section of “Appendix B”).

Sauce Storage: The Teriyaki Bull sauce storage is right under the rice warmers. This sauce storage will have containers of orange sauce, teriyaki sauce, and general tso’s sauce (general tso’s sauce will be used as a side sauce). After you have opened a sauce and filled up the sauce warmer, place any extra sauce into the top right corner of the In B’tween fridge.

PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare rice, chicken, rice bowls and lo mein for the Teriyaki Bull.

PREPARING RICERice is one of the first things that you prepare. If you have any left over rice, it will be in the In B’tween fridge and you can prepare it by placing it into the steamer for 15 minutes. Cooking a fresh batch of rice is a little different. Follow the instructions below for cooking rice.• Ignite the rice cookers as described in the “Turning on the Equipment” section.• There should be two large containers of uncooked rice under the rice cookers, as

seen in the photo below. There should also be a scoop and a plastic container inside of one of the large rice containers. Use the scoop to fill the little plastic container with rice until the rice is level with the lip of the container.• Empty the little container of rice into the rice cooker.• There should be a hanging hose above the rice cookers. Use this hose to fill the rice cooker to the “40” line. Do not fill the rice cooker with water first,

it will throw off the consistency of the rice.• Place the lid on top of the rice cooker.• Let the rice cook for 30-45 minutes.• Remove the rice cooker lid.• Bring the inner pan of the empty rice warmer and set it next to the rice cooker.• Use the large rice scoop to scoop rice from the rice cooker to the rice warmer pan.• Place the full rice warmer pan back into the warmer and close the lid.

Always have 3 full warmers of rice, per day, unless a Manager says otherwise.

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PREPARING CHICKENThe following instructions will help you prepare teriyaki and orange chicken for the Teriyaki Bull area.

TERIYAKI CHICKENIf a Manager hasn’t prepared teriyaki chicken, you need to prepare it before you do anything else (See the recipe section of “Appendix B”). If you do have teriyaki chicken, in either the In B’tween fridge or fridge 1, the following instructions will help you prepare it.• Use a gray handled scoop to scoop the cooked teriyaki chicken into a square

plastic container.• Place a blue lid on top of the container.• Place the square container of teriyaki chicken into the microwave and press the

“0” button. This will cook the chicken for five minutes.• After the microwave has gone off, remove the square container of chicken.• Stir the chicken to mix the heat.• Place the blue lid back onto the container.• Place the square container of teriyaki chicken back into the microwave and press

the “6” button. This should cook the chicken for another minute and a half.• After the microwave has gone off, remove the square container of chicken.• Remove the blue lid and test the internal temperature of the chicken. There

should be a thermometer on top of the microwave. Make sure that all meat, especially chicken, has an internal temperature of 165 degrees. If it doesn’t, cook it longer.

• If the chicken is fully cooked, empty the square container of chicken into the bottom and middle 1/3 pans of Hot Well 2.

• Cover the 1/3 pans with a metal lid.• Keep the teriyaki chicken in the Hot Well until it needs to be used.• Stir it occasionally to evenly distribute heat and keep the chicken from burning.

ORANGE CHICKENCooking orange chicken is fairly simple. The following instructions will help you cook it thoroughly.• Grab one bag of tempura chicken from the Sliced freezer.• Pour half of the bag into one of the Taco Time fryer baskets.• Place the fryer basket into the fryer.• Press “4” on the fryer timer.• Put the extra half-bag of chicken back into the Sliced freezer.• When the fryer timer goes off, press “4” to shut it off.• Pull the fryer basket of chicken out of the fryer.• Check the chicken to make sure that it has an internal temperature of 165

degrees. If it is below 165 degrees put it back into the fryer, but keep an eye on it. You don’t want it to over cook.

• If the chicken is fully cooked, pour it into the upper 1/3 pan of hot well 2• Cover it with orange sauce, then place the metal lid on top of it.

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PREPARING LO MEINThe following instructions will help you prepare lo mein for the Teriyaki Bull area.• Turn on the far right burners of the stove as mentioned in the “Turning on the

Equipment” section.• Place the deep square oven pan onto the burners.• Pour the deep 1/6 pans of carrots and mushrooms into the deep square stove

pan.• Cover the veggies with oil to sauté them. The oil is on the shelf above the rice

warmers.• After the veggies are sautéed, pour the large container of lo mein noodles into

the pan.• Grab lo mein sauce from the In B’tween fridge and pour it into the pan.• Use the tongs to mix the lo mein sauce, noodles, and veggies.• Let the lo mein cook until warm.• Place the deep hotel pan from Hot Well 1 onto the table, next to the stove.• After the lo mein has cooked, turn off the oven.• Use the empty 1/6 carrot pan to scoop the lo mein out of the stove pan and into

the deep hotel pan.• After you have emptied the stove pan, move the deep hotel pan back to Hot Well

1 and place the lid and tongs on top of it.

PREPARING BOWLSThe following instructions will help you prepare the different bowls for the Teriyaki Bull area. Cover each finished bowl with a lid then place them into the Grab n’ Go warmer.

LO MEIN BOWL1 heaping bowl of lo mein1 pinch of chopped green onions

CHICKEN LO MEIN BOWL1 heaping bowl of lo mein1 gray handled scoop of teriyaki chicken1 pinch of chopped green onions

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TERIYAKI BOWL1 heaping bowl of rice1 gray handled scoop of teriyaki chicken1 4 oz. scoop of teriyaki sauce

SWEET AND SPICY BOWL1 heaping bowl of rice1 gray handled scoop of teriyaki chicken4 oz. of sweet and spicy sauce (by the sauce warmer)Heat in the microwave by pressing “5”

ORANGE CHICKEN BOWL1 heaping bowl of rice1 gray handled scoop of orange chicken1 pinch of chopped green onions1 4 oz. scoop of orange sauce

VEGETABLE BOWL1 heaping bowl of rice1 gray handled scoop of vegetables1 4 oz. scoop of teriyaki sauceHeat in the microwave by pressing “5”

RICE BOWL (ONLY MAKE IF REQUESTED)1 heaping bowl of rice1 4 oz. scoop of teriyaki sauce

All bowls have a 1 hour hold time, throw them away after that point.

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe what is included in the Teriyaki Bull Hourly Checklist.

Stock food and supplies (See pp.1-4).

Sanitize all areas: This includes the counters, Hot Wells, microwaves, warmers, fridges, sinks, walls, rice cookers, edges of the stove, and around the rice cookers.

Wash the rice cooker pans: Use the Scotsman Back Grill sink and dish soap to clean the rice cooker pans.

Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad.

Breakdown all cardboard boxes and take them to the recycle bin.

Sweep: Make sure that all areas of the floor, including the hard to reach spaces, are swept.

11:00am 12:30pm 1:30pm 2:30pmStock food and suppliesSanitize all areasWash the rice cooker pansEmpty and scrub the garbagesBreakdown cardboardSweep

All employees must complete and initial each task before they can clock-out for their shift.

See the next page for “Closing Duties.”

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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Teriyaki Bull area.

Stock everything: Any extra teriyaki chicken, veggies, green onions, sauces, and rice should be placed into fresh containers, covered, and then put into the In B’tween fridge. Any extra orange chicken or lo mein should be thrown away.

Sanitize all areas: This includes the counters, Hot Wells, microwaves, warmers, fridges, sinks, walls, rice cookers, edges of the stove, and around the rice cookers.

Turn off the Hot Wells, warmers, and drop-in coolers: Drain all water from the Hot Wells by twisting the knob underneath the drop-in cooler counterclockwise. The switch for the drop-in cooler is also under the drop-in cooler and it is hidden towards the back.

Take dirty dishes to the back room.

Sweep and mop: Make sure that all areas of the floor, including the hard to reach spaces, are swept and mopped.

Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad.

Breakdown all cardboard boxes and take them to the recycle bin.

Get checked off by a Manager.

Manager’s initialsStock everythingSanitize all areasTurn off the Hot Wells, warmers, and drop-in coolersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager

All of these items must be checked off by a Manager; you cannot sign yourself off.

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OPENING DUTIES CHECKLISTInitial here

Stock the equipment (See pp.1-2)Turn on the equipment (See p.2)Stock the food (See p.3)Prepare the food (See pp.4-7)

See the Teriyaki Bull manual for further details on opening.

HOURLY DUTIES CHECKLIST11:00am 12:30pm 1:30pm 2:30pm

Stock food and suppliesSanitize all areasWash the rice cooker pansEmpty and scrub the garbagesBreakdown cardboardSweep

All employees must complete and initial each task before they clock-out.

CLOSING DUTIES CHECKLISTManager’s initials

Stock everythingSanitize all areasTurn off the Hot Wells, warmers, and drop-in coolersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager

All of these items must be checked off by a Manager; you cannot sign yourself off.

Teriyaki Bull Daily Checklists

LO MEIN BOWL

1 heaping bowl of lo mein1 pinch of chopped green onions

CHICKEN LO MEIN BOWL

1 heaping bowl of lo mein1 gray handled scoop of teriyaki chicken1 pinch of chopped green onions

TERIYAKI BOWL

1 heaping bowl of rice1 gray handled scoop of teriyaki chicken1 4 oz. scoop of teriyaki sauce

SWEET AND SPICY BOWL

1 heaping bowl of rice1 gray handled scoop of teriyaki chicken4 oz. of sweet and spicy sauce (by the sauce warmer)Heat in the microwave by pressing “5”

ORANGE CHICKEN BOWL

1 heaping bowl of rice1 gray handled scoop of orange chicken1 pinch of chopped green onions1 4 oz. scoop of orange sauce

VEGETABLE BOWL

1 heaping bowl of rice1 gray handled scoop of vegetables1 4 oz. scoop of teriyaki sauceHeat in the microwave by pressing “5”

All bowls have a 1 hour hold time, throw them away after that point.

Only make a plain rice bowl, if it is requested.

Teriyaki Bull Food Preparation Guidelines

LO MEIN SAUCEMix the following ingredients in a 5 gallon bucket then label it and put it into the right side of the In B’tween fridge.• 2 gallons teriyaki sauce from the Teriyaki Bull sauce storage (under the rice warmers)• 1/2 gallon of chile garlic sauce• 1/2 gallon of orange sauce

SWEET AND SPICY SAUCEMix the following ingredients in a 5 gallon bucket then label it and put it into the right side of the In B’tween fridge. • 2 gallons of teriyaki sauce from the Teriyaki Bull sauce storage (under the rice warmers)• 6 cups of soy sauce• 8 cups of brown sugar• 1 cup of red pepper flakes

See “Cooking Teriyaki Chicken,” of “Appendix B.5,” to cook teriyaki chicken.

Teriyaki Bull Food Preparation Guidelines

COOKING TERIYAKI CHICKENAlways make sure that there isn’t any teriyaki chicken in the In B’tween fridge or fridge 1 before you start cooking teriyaki chicken. The following instructions will help you cook teriyaki chicken. • Take the raw chicken that is in the white bins out of fridge 1.• Take the chicken out of the plastic bags and drain any juices. Make sure that you are being safe and

sanitary in doing so. • Place the chicken into the steam kettle (in the back room). • Fill the steam kettle half full of water or until the chicken is barely covered with water.• Switch out your gloves and wash your hands.• Pour one bottle of Teriyaki Glaze (from the spice rack in the back room) into the kettle.• Turn on your kettle (see the image below for turning on the kettle) and let the chicken boil until the thickest

piece has an internal temperature of 165 degrees. It takes about 45 minutes to 1 hour.

• Grab one deep hotel pan and one deep hotel drain and set them on a cart next to the kettle.• After chicken has finished cooking, use a large white scoop to scoop out the chicken and pour it into the

hotel pan. This should help you separate the chicken from the juices. If there is too much juice, place the drained chicken onto a cutting board, drain the juices, and continue to empty the kettle. Never drain the juices into the drain. Take them to the disposable container.

• Use a knife to dice up all cooked chicken.• Place the fully cooked chicken into large plastic containers.• Take all dirty dishes to the dish area (including your sanitizer bucket).• Sanitize anything that may have come into contact with the chicken or the chicken juices. • Wash your hands even if you were wearing gloves.• Clean out the kettle with hot water and soap.• Empty the hot water and soap into the floor drain.

Teriyaki Bull Food Preparation Guidelines