Final answer:
Steaks should typically be temped at least once to ensure proper doneness before being placed in To Go containers, but refer to specific restaurant protocols for the exact number of times.
Step-by-step explanation:
The question relates to food safety and restaurant procedures, specifically regarding the preparation of To Go Steaks. To ensure food quality and safety, steaks should be temped to check their internal temperature according to the restaurant's guidelines and food safety regulations. Although the exact number of times steaks should be temped may vary based on company policy, generally speaking, it is a good practice to temp steaks at least once before packaging to ensure they have reached the appropriate level of doneness for the customer. This optimizes both the safety and satisfaction associated with the meal. However, it's important to refer to the restaurant's specific protocol or food safety guidelines for a definitive answer.
To Go Steaks are temped two times before they are closed in the To Go container.
The purpose of temping the steaks is to ensure they are cooked to the desired level of doneness.
First, the steaks are temped on the grill to determine their approximate internal temperature. Then, they are temped again after resting for a few minutes to allow the temperature to equalize throughout the steak.