Day 125 - 12 May 95 - Page 06
1 have been adjusted based on changes in equipment, the type
2 of equipment that we have, gas versus electric, the cooking
3 characteristics of a particular product that we are using.
4 Over time we may see the benefit of increasing the cooking
5 time or lessening it for a better flavour profile, so
6 adjustments are made from time to time for good reasons --
7 health, quality, you know, taste reasons.
8
9 Q. Do you remember any particular occasions when the
10 temperature has been changed or the length of time of
11 cooking?
12 A. We changed the cooking time on 10-1 patties and 4-1
13 patties when we went to two-sided cooking. Because both
14 sides of the meat are being cooked at the same time, it was
15 not necessary to cook the patty as long as if it were on a
16 single-sided surface.
17
18 Q. Was the temperature changed at that time as well?
19 A. Yes, it was.
20
21 Q. Presumably, there would have been an increase in
22 temperature if you are having a decrease in cooking time?
23 A. I am not, you know, immediately -----
24
25 MR. JUSTICE BELL: Can you remember, because if you have the
26 heat coming from both sides, it might not follow that an
27 increase in temperature is necessary, it might even be
28 less; do you know yourself?
29 A. No, I am not immediately conversant on that. I do not
30 work with the grills on a day-to-day basis now, so I do not
31 -- I would rather you direct that question to one of our
32 Operations experts.
33
34 MS. STEEL: Do you know anyone who is coming from the States who
35 is an Operations expert?
36 A. I beg your pardon?
37
38 Q. Should we ask someone like Mr. Stein?
39 A. We have a hole host of Operations experts here in
40 England. I am sure most of our Store Managers are
41 immediately conversant on what temperatures would be for
42 grills, for the fry vats and other pieces of equipment
43 within the store. It is necessary for them to be
44 knowledgeable of that so they can calibrate those pieces of
45 equipment.
46
47 Q. But the equipment used over here may be slightly different
48 to that used in America?
49 A. There may be variations depending upon the source of
50 power, whether electric or gas, but I would say for the
51 most part the temperature would be the same. In some
52 extreme cases, some pieces of equipment are operated with
53 propane gas -- very rare cases -- and so that would also
54 necessitate an adjustment in temperature. I think the
55 questions you are asking me, the fact we have an Operations
56 Training manual is important because it provides people in
57 the restaurant with a reference, a means of reference.
58
59 So, even though I have, you know, worked, I work in a
60 restaurant from time to time, I may not be immediately
