Day 175 - 18 Oct 95 - Page 32


     
     1        the grill time to recover from the heat that they have
     2        given up.
     3
     4   Q.   Just pause.  Let me try and describe in my own words and
     5        see if I have it right.  When you start, for instance --
     6        because everything has to have a beginning -- you put, say,
     7        eight on; when you turn those over, you put another eight
     8        on; when you take the first eight off, you put another
     9        eight off and turn the second eight over; and then you keep
    10        going like that?
    11        A.  That is right.
    12
    13   Q.   Is that what you mean?
    14        A.  Yes.  You should be laying meat every time you have
    15        finished turning the previous set.
    16
    17   Q.   What you are saying is that that meant there was a certain
    18        amount of undercooking and a certain amount of overcooking?
    19        A.  No, I am not saying that that procedure in itself was
    20        flawed.  What I am saying is that that involves
    21        synchronisation of three people doing different jobs: one
    22        person to toast the buns, another person cooking the meat,
    23        and another person to dress, as they call it, the buns, to
    24        put the condiments on and anything else that went inside
    25        them.  The turn lay requires quite accurate timing of each
    26        job.  If one person gets out of synch or gets behind, then
    27        all the meat on the grill will start coming off at the
    28        wrong time; all the synchronisation will be lost.  That is
    29        where overcooking can occur.  Also, people -----
    30
    31   Q.   Just pause.  (Pause)  You were going to say something else?
    32        A.  I was just going to say, not only would someone be
    33        doing that, but the person on the actual grill would also
    34        have to clean the grill, wipe the equipment down, get the
    35        next lot of meat ready, put the onions on it and salt it,
    36        and also they had to sear it to the grill.  But if they did
    37        not know how to use the grill properly, they could put it
    38        on slightly in the wrong places, and then the grill would
    39        not be reheating properly.
    40
    41   Q.   How does the undercooking come about?  I understand the
    42        overcooking if something is left on too long, but what are
    43        you saying about the undercooking?
    44        A.  Well, the first way it can come about is when someone
    45        sears the meat they might not press it down properly; so
    46        when it is turned, the first side is undercooked.
    47
    48   Q.   Yes.
    49        A.  The second way it can occur is if people do not place
    50        the meat -- there are little tiny arrows on the grill to 
    51        indicate where the burners are underneath, and if the meat 
    52        is not lined up fairly well over those, they are not going 
    53        to be getting the right amount of heat either side.
    54
    55   Q.   That is just another way of saying if the patty is put on a
    56        part of the grill which it should not be on, and is a
    57        cooler part of the grill; is that right?
    58        A.  I am not sure what you mean.  In relation to what
    59        I said before?
    60

Prev Next Index