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

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