Yeast Roll Dough Bakery...Duchess Dough Machine Half-Size Sheet Pans & Baking Paper Pastry Brush...
Transcript of Yeast Roll Dough Bakery...Duchess Dough Machine Half-Size Sheet Pans & Baking Paper Pastry Brush...
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:{1} 25# Bag of High Gluten Flour2 Quarts of High Gluten Flour1-1/2 Quarts of Liquid Margarine4 Quarts of Sugar5 Quarts of Warm Water {90-95 degrees}1 Block of Gold Yeast
Tools:60 Quart MixerHalf-Size Sheet Pans & Baking PaperPastry BrushSauce PanDough CutterWire WhipMeasuring DevicePrep GlovesThermometerPan SprayDay Dot System
Procedure: Attach dough hook to 60 Quart Mixer Add all ingredients, into the mixing bowl, in
the order they appear above Set the mixer speed to #1 and the timer for
20 minutes Spray the stainless steel prep table
generously with pan spray {prevents sticking} When timer gets to 40 seconds, stop the
machine Open the guard and spray the dough and
sides of the bowl thoroughly with the panspray
Close the guard and start the machine;spraying pan spray through the guard, in aback to front motion
When the timer goes off, open the guard andremove the dough hook and place the bulkbatch of dough on the prep table
Allow the dough to set for approximately 10minutes before processing
Yeast Roll Dough Bakery
Yield: 24 pans x 12 rolls = 288 rollsShelf Life: 36 hours refrigerated and20 minutes baked
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Yield: 24 pans x 12 rolls = 288 rollsShelf Life: 36 hours refrigerated and20 minutes baked
Ingredients:48 Lbs Bulk Yeast DoughDivide: 8 Balls and each Weigh 6 LbsLiquid MargarinePan Spray
Tools:Convection Oven @ 325 DegreesOven MittensDuchess Dough MachineHalf-Size Sheet Pans & Baking PaperPastry BrushSauce PanDough CutterWire WhipMeasuring DeviceServing UtensilsPrep GlovesThermometerDay Dot System
Procedure: Process dough into a ‘rectangle’ shape and
cut {6 pound portions} proper yield should be8 portions that weigh 6 pounds
Roll the portions into balls by kneading theedges under with your hands ; until each is atight ball
Spray the top of each ball and place on sheetpans to rise for approximately 15 minutes
Spray the Duchess cutter pan and place ballinto pan upside down
Press down starting in the middle to theoutside {release air} and spray top of dough
Place pan in cutter and pull arm down Push arm up and remove the cutter pan Flip the cutter pan over and the cut rolls are
ready to pan on the baking pans lined withbaking paper
Cuts 36 rolls per pan Place 12 rolls per pan 3 x 4 Should yield 24 baking pans
Yeast Roll Dough Cutter BakeryYield: 24 pans x 12 rolls = 288 rollsPortions: 8 dough balls per batchShelf Life: 36 hours refrigerated and20 minutes on display
Proofing: Proof rolls, in proofer: 90-100 degrees, 85%-
90% humidity and proof approximately 15minutes
Baking: Place the proofed rolls in the convection
oven @ 325 degrees and bake forapproximately 8-10 minutes rolls should be alight golden brown in color
Remove the rolls from the oven and lightlybutter the tops
Place the baking pan, of freshly baked rolls,in the display, with serving tongs to serve
Hold baked rolls in proofer/warmer,@ 120 degrees, for approximately 30minutes
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Yield: 24 pans x 12 rolls = 288 rollsPortions: 8 dough balls per batchShelf Life: 36 hours refrigerated and20 minutes on display
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:5 lb Box of Cornbread Mix3 Quarts of Buttermilk1 Cup of Liquid Margarine1-1/3 Cup of Liquid Eggs1 Cup of Sour Cream2 Cups of Sugar
Tools:Convection Oven @ 325 DegreesOven MittensLarge SS Mixing Bowl12x18x9 Mixing Container with Lid9” Round Baking PanMeasuring DeviceWire WhipServing UtensilsPan SprayPrep GlovesDay Dot System
Preparation:Add to large mixing bowl add the followingingredients: 3 Quarts of Buttermilk 1 Cup of Liquid Margarine 1-1/3 Cup of Liquid Eggs 1 Cup of Sour Cream 2 Cups of Sugar
Work these ingredients in thoroughly andthen add the 5 lb Box of Cornbread Mix Spray the 9” baking pans Only fill pans half-full with the mix Bake at 325 degrees Bake for approximately 20-25 minutes Place cooled corn bread into skillet
and cut into 12 slices Serve with a spatula
Corn Bread BakeryYield: 7 pansPortions: 12 slicesShelf Life: 24 hours refrigerated and 20 minutesbaked
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Banana Pudding {6/10#}Fresh Bananas1 Bag of Vanilla WafersWhip Topping {Bag}
Tools:4 Pewter BowlsStorage container w/ Lid {12x18x9}Paring KnifeRubber SpatulaCan OpenerCello-wrapPrep GlovesDay Dot System
Procedure: {4 Pewter Bowls} Place 4 pewter bowls side by side and
open {2} #10 cans of banana pudding Divide the pudding, evenly, between the
4 pewter bowls {scrape the cans with aspatula to maximize yield}
Slice 4 bananas into each bowl or a totalof 16 bananas {slices should beapproximately ¼” thick}
Open another {#10} can of pudding anddivide it, evenly, between the 4 bowls
Arrange 20-24 vanilla wafers, in circularpatterns, around the top of the pudding
Place a dollop of whipped toppingbetween each wafers {added eye-appeal}
Only top two bowls at a time Cover the other bowls with cello-wrap and
refrigerate, until needed Serve the banana pudding with a serving
spoon
Banana Pudding BakeryYield: 4 Pewter BowlsShelf Life: 48 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:[3] #10 Banana Pudding12 Large Fresh Bananas1 Bag of Vanilla WafersBag Cool Whipped Topping
Tools:12x18x9 Container and LidParing KnifeRubber SpatulaCan OpenerCello-wrapPrep GlovesDay Dot System
Procedure: Open 3 cans of Banana Pudding and
place into mixing bowl Place the Banana Pudding into 12x18 x9
container Cut the 16 bananas into the mixture
about ¼” thick Mix the freshly sliced Bananas into the
mixture using a spatula. Place Banana Mixture into a bowl or pan Score with whole vanilla wafers and place
whip topping rosettes between the wafersfor eye-appeal
Serve with spoon
Banana Pudding Cold Bar Bakery
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Icing: Ice the cakes with Buttercreme Icing
Cutting:Use a container of hot water, sharp
knife and towel to cut the cake
Portions and Plating:Cut into 16 slicesFollow Cake Cutting ChartPlace he cake slices on plates for
service
Ingredients:One Pound Cake MixSarah Lee, Betty Crocker, Duncan HinesCarrot-Coconut-Chocolate-VarietiesEggsOilWater
Tools:Mixing Bowl or MixerSpatula9” Baking PanBundt Cake PanPrep GlovesDay Dot System
Procedure: Make the cake batter by following the
recipe on the box Cake Mix-Eggs-Oil-Water Spray the cake pan with pan spray
Pan Fills: 13x9 pan fill with all the cake batter Two 8” round pans fill half-full each Two 9” round pans fill half-full each Bundt Pan fill with all the cake batter Cupcake Pan fill the wells half-full each
Bake at 325 degrees13x9 pan 34-38 minutes8” round pans 34-38 minutes9” round pans 29-33 minutesBundt Pan 39-43 minutesCupcake pan 19-23 minutes
Homemade Cakes BakeryYield: I CakePortion: 16 slicesShelf Life: 12 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Layer Cakes, 9” Round{Carrot-Coconut-Chocolate}
Tools:Container of Hot WaterSharp KnifeClean Dry TowelBakery PaperCake StandPie SpatulaSheet PanCake BoxPrep GlovesDay Dot System
Procedure: Remove frozen cake from freezer and allow
to break at room temperature forapproximately 10 minutes
Remove the cake from the carton {box}andleave the cake on its’ cardboard plate forcutting and serving
Cut the cake into 24 slices, using a sharpknife and follow the cake cutting diagramover the prep table
Dip the knife into the hot water and wipe withclean towel after each slice to prevent tearingup the cake and the icing
Leave the cake on the cake board Place the cake on a cake stand to display Portion the cake slices on plates for service Store cakes, under refrigeration, in their
original box or place on a sheet pan andcover with baking paper
Frozen Cakes BakeryYield: 1 cake yields 24 slicesShelf Life: 24 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients #1:24 oz of Cake Mix1-1/4 Cup of Milk
Ingredients #2:16 oz Topping Mix3 Cups of Hot Water {190 degrees}
Tools:Convection Oven @ 325 DegreesHalf-Size SS 2” PansMixing BowlWire WhipRubber SpatulaPan SprayPrep GlovesDay Dot System
Procedure:Cake: Add the {1} 24 oz bag of cake mix to the mixing
bowl and add 1-1/4 cup of milk and blend thesetwo ingredients thoroughly together, using a wirewhip
Spray the stainless steel pan with pan spray Pour the cake batter into the half size stainless
steel 2” panTopping: Add the {1} 16 oz bag of topping mix to the
mixing bowl and add 3 cups of hot water {190degrees} and blend these two ingredientsthoroughly together, using a wire whip
Pour the topping mix over the cake mix in thestainless steel pan and allow to settle for a fewminutes
Baking: Place the pan into pre-heated a convection oven
@ 325 degrees and bake for approximately 35-40 minutes or when a toothpick, inserted in thecenter of the cake, comes out ‘dry’
Place the pudding cake in a hot well, with aserving spoon, to serve
Pudding Cakes BakeryYield: {1} pudding cakeShelf Life: 24 hours
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Procedure (continued): Divide the glaze, evenly, between the {4}
pans {pour the glaze on top of the cakebatter and allow the mixture to settle}
Baking: Place the cake into a pre-heated
convection oven @ 325 degrees andbake for approximately 35-40 minutesor when a toothpick, inserted into thecenter of the cake, comes out ‘dry’
Lightly sprinkle powder sugar on top ofthe cake and dribble chocolate syrupover the top of the cake
Place the volcano cake, in a hot well,with a buffet spoon, to serve
Ingredients #1:{1} 5 lb Box of Brownie Mix2 oz of Baking Powder1 Quart of Cold WaterIngredients #2:{4} 1 lb Boxes of Brown Sugar4 oz of Cocoa Powder {unsweetened}2 Quart of Hot WaterPowder SugarChocolate SyrupTools:Convection Oven @ 325 DegreesOven MittensS-S Mixing BowlHalf Size SS 2” Deep PansPan SprayMeasuring DeviceWire WhipRubber SpatulaPrep GlovesDay Dot System
Procedure: Add the 1 box of brownie mix to the
mixing bowl and add 2 oz of bakingpowder and blend these two ingredientsthoroughly together using a wire whip
Pour the 1 quart of cold water into themixing bowl and blend the ingredientstogether, until the batter is smooth andhas no lumps
Spray pans with pan spray Divide the cake batter, evenly, between
the {4} half size stainless steel 2” pansGlaze: Empty the 4 lbs of brown sugar into the
mixing bowl and add the 4 oz of cocoapowder and blend these two ingredientsthoroughly together, using a wire whip
Pour the 2 quarts of hot water into themixing bowl and blend the ingredientstogether, until they dissolve
Volcano Cake BakeryYield: {4} Volcano CakesShelf Life: 24 hours
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Yield: {1} 18x26x3 storage containerPortions: 96 or 8x12 cutsShelf Life: 24 hours
Procedure (continued): Remove paddle from the mixer and scrape
the paddle off {increase yield} Set 4 full-size sheet pans on the prep table
and place 6 graham cracker pie shells oneach sheet pan {total of 24 pie shells}
Add 1 ‘handful’ of pie filling to each pie shell{24 pie shells with 1 handful of pie filling}
Using a chef knife, rake across the pie andlevel the pie filling and put the excess fillingback into the mixing bowl
Repeat the above step until all the pie shellsare filled and level with pie filling {there is apossibility that more pie shells might beneeded, if there is filling leftover}
Place the sheet pans of peanut pies into thebakery cooler and allow to rest forapproximately 30 minutes
Place into a pewter pie server, or on a platefor service
Store back-up peanut butter pies in pierefrigerator or bakery cooler
Ingredients:{2} 1 lb Boxes of Powder Sugar{1} 3 lb Block of Cream Cheese{1} 5 lb Tub of Peanut Butter {Creamy}{6} 1 lb Tubs of Cool Whip[12] Graham Cracker Pie Shells{1} 24 oz Bottle of Hershey’s Syrup
Tools:60 Quart Mixer & Paddle {Chilled}{4} Full-Size Sheet Pans {Baking}Pewter Pie ServerChef KnifeRubber SpatulaPie SpatulaBakery KnifePrep GlovesDay Dot System
Procedure: Attach the ‘chilled’ mixing bowl and paddle to
the 60 quart mixer Add the 2 boxes of powdered sugar into the
mixing bowl and add the 3 lb block of creamcheese
Set the mixing speed to #1 and when theingredients get ‘chunky’ increase the speedto #3
Once the ingredients appear ‘slightly creamy’increase the speed to #4 and when theingredients are ‘creamy’ and have no ‘lumps’stop the mixer
Add the 5 lb jar of peanut butter, using arubber spatula
Set the mixer speed to #2 and when thepeanut butter and cream cheese mixture arefully blended stop the mixer
Add the [6} 1 lb tubs of cool whip and set themixer speed to #2 for a couple minutes andincrease the speed to #3 and let whip for 50minutes
Peanut Butter Pie BakeryYield: 12 piesPortions: 8 slicesShelf Life: 36 hours
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Procedure (continued): Remove paddle from the mixer and scrape
the paddle off {pie filling mix} Set 4 full-size sheet pans on the prep table
and place 6 Oreo pie shells on each sheetpan {total of 15 pie shells}
Add 1 ‘handful’ of pie filling to each pie shell{24 pie shells with 1 handful of pie filling}
Using a chef knife, rake across the pie andlevel the pie filling and put the excess fillingback into the mixing bowl
Repeat the above step until all the pie shellsare filled and level with pie filling {there is apossibility that more pie shells might beneeded, if there is filling leftover}
Place the sheet pans of Oreo pies into thebakery cooler and allow to rest forapproximately 30 minutes
Place in a pewter pie server or on a plate forservice
Store back-up Oreo pies in pie refrigerator orbakery cooler
Ingredients:{2} 1 lb Boxes of Powder Sugar{1} 3 lb Block of Cream Cheese{6} 1 lb Tubs of Cool Whip[8] Quarts of Oreo Cookie Crumbs[15] Oreo Pie Shells / or[15] Graham Cracker Pie Shells*
Tools:60 Quart Mixer & Paddle {Chilled}{4} Full-Size Sheet Pans {Baking}Pewter Pie ServerChef KnifeRubber SpatulaPie SpatulaBakery KnifePrep GlovesDay Dot System
Procedure: Attach the ‘chilled’ mixing bowl and paddle to
the 60 quart mixer Add the 2 boxes of powdered sugar into
mixing bowl and add the 3 lb block of creamcheese
Set the mixing speed to #1 and when theingredients get ‘chunky’ increase the speedto #3
Once the ingredients appear ‘slightly creamy’increase the speed to #4 and when theingredients are ‘creamy’ and have no ‘lumps’stop the mixer
Add the [6} 1 lb tubs of cool whip and set themixer speed to #2 for 30 minutes
If after the 30 minutes the mixture is still‘thick’, whip an additional 15 minutes on #2speed
When the mixture is ‘creamy’ stop the mixerand add the 8 cups of Oreo Cookie Crumbsand set the mixer speed on #2 for a couple ofminutes to allow the Oreo crumbs to blendinto the mixture {look gray-white with blackspecks}
Oreo Cookie Pie BakeryYield: 15 piesPortion: 8 slicesShelf Life: 36 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:3 Bags of Chocolate Pudding Mix1-1/2 Gallons of 2% Milk10 Pie Shells1 Bag of Whip Topping
Tools:Convection Oven @ 325 Degrees{2} Full-Size Sheet Pan {Baking}Pewter Pie ServerPie SpatulaMixing BowlWire WhipPrep GlovesDay Dot System
Procedure: Place 5 raw pie shells each on two full-size
sheet pan {bake the raw pie shells beforemaking the chocolate mix}
Bake the pie shells in a pre-heatedconvection oven @ 325 degrees forapproximately 15-20 minutes {shells need tohave a light golden brown color}
Remove the sheet pans, from the oven, andplace on the prep table to cool
Pour 1-1/2 gallons of milk into a mixing bowland add the 3 bags of chocolate pudding mix
Thoroughly mix the two ingredients togetherand divide the mix, evenly, between the 10baked pie shells make sure they are cool
Place the two sheet pans, with the filled pieshells, into the bakery cooler, and allow themto rest for approximately 30 minutes
Place the chocolate pie, in a pewter pieserver, or on a plate for service
Store back-up pies in the pie refrigerator orbakery cooler
Chocolate Pudding Pie BakeryYield: 10 piesPortions: 8 slicesShelf Life: 36 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:1 Bag of Cheese Cake Mix¾ Gallons of 2% Milk{1} 6 Pack of Graham Cracker Crust PieShells
Tools:Frost Top RefrigerationMixing BowlWire WhipRubber SpatulaFull-Size Sheet Pan {Baking}Pewter Pie ServerPie SpatulaCan Opener4 Quart Containers w/ LidsPrep GlovesDay Dot System
Procedure: Place the 6 graham cracker crust pie
shells on the full-size sheet pan Pour the ¾ gallons of milk into the mixing
bowl and add the bag of cheese cake mix{mix thoroughly, using a wire whip, untilsmooth}
Immediately divide the cheese cake fillinginto the 6 pie shells {this step must bedone quickly or the mix will congeal andmake portioning difficult}
Place the cheese cakes into the coolerand let rest for 20-30 minutes
Cut into 8 slices per cheese cake and adda dollop of cherry pie filling
Place in a pewter pie server or on a platefor service
Add the cherry pie filling only whenmaking a cheese cake for the display
Store back-up cheese cakes in pierefrigerator or bakery cooler
Cheese Cake BakeryYield: 6 Cheese CakesPortion: 8 slices per pieShelf Life: 48 hours Open #10 can of cherry pie filling and
store in 4 quart container with lid {scrapethe #10 cans with a rubber spatula toincrease yield}
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Assorted Cream & Meringue Pies:Boston Cream, Coconut Cream, CoconutMeringue, Chocolate Mint, LemonMeringue, Pecan, Pumpkin, etcReceived frozen…..prep frozen
Tools:Frost Top RefrigerationContainer of Hot WaterFull-Size Sheet PansSharp KnifeClean Dry TowelPewter Pie ServerPie SpatulaPrep GlovesDay Dot System
Procedure: Remove the frozen pies from the
freezer [only bring out a few at the timeto cut}
Cut the pies, from a frozen state,into12 slices, using a sharp knife, hotwater and dry towel and follow the piecutting diagram over the prep table
Put the cut pies into the pie cooler If the pie cooler is full, they can be
placed in the bakery cooler, on sheetpans
Place the cut pies into a pewter pieservers, or on a plate for service
Frozen Pies BakeryYield: 1 piePortion: 12 slicesShelf Life: 48 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Sugar Free Apple…6-46ozSugar Free Cherry..6-46ozReceived frozen….bake frozen
Tools:Convection Oven @ 325 DegreesOven MittensFrost Top RefrigerationBaking PanBakery KnifePewter Pie ServerPie SpatulaPrep GlovesDay Dot System
Procedure: Remove the frozen pies from the case and
take them out of their box {allow to set out for10 minutes}
Score the portion cuts {12 slices}, on thedough, using a sharp knife, before baking inthe oven
Leave the pies in their aluminum pan andplace them on a baking pan
Place in a pre-heated convection oven andbake @ 325 degrees for approximately 60-70minutes
Cool the baked pies in the cooler for a fewhours before finishing the cutting processComplete the cutting process, using a sharpknife, hot water and clean towel and followthe pie cutting chart over the prep table
Place the cut pie into a pewter pie server, oron a plate for service
Sugar-Free Apple & Cherry Pies Bakery
Bakery
Yield: 1 piePortion: 12 slicesShelf Life: 48 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Cobblers {Blackberry, Peach & Cherry}{4/6lb per Case}Received frozen…bake frozen
Tools:Convection Oven @ 325 DegreesOven MittensHalf-Size S-S 2” PansBakery KnifeBuffet SpoonPrep GlovesDay Dot System
Procedure: Remove case of frozen cobbler from the
freezer and remove the cobblers from thecase
Spray stainless steel 2” pans using panspray
Remove the cobbler from the aluminumtray and place it into the half-sizestainless steel 2” pan
Place the pan into a pre-heatedconvection oven and bake at 325 degrees
Bake for approximately 1 hour and 10minutes or 70 minutes
Place the baked cobbler in the pre-heatedhot well with a buffet spoon and serve
Store back-up cobblers in the foodwarmer @ 120 degrees
Cobblers BakeryYield: 1 cobblerShelf Life: 3 hours
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Procedure (continued): When the marshmallows have melted,
turn the gas burner off {important step} Open the bag of Rice Crispy’ and pour
them into the pan with the meltedmarshmallows
Fold the mixture together, using a spatula Use pan spray and thoroughly spray the
inside of the storage container {18x26x5} Scrape the mixture from the pan into the
storage container, using a rubber spatula{very sticky}
Put prep gloves on your hands and spraythe gloves with pan spray
Using you hands, push the crispy mixfrom the center to the outer edges of thestorage container, until the crispy mix isevenly distributed, in the container
Cover, Date, Rotate & Store at roomtemperature for approximately 3 hoursbefore cutting into portions
Ingredients:{1} Bag of Rice Crispy {27 oz Bag}{4} 1 lb Bags of Mini Marshmallows{1} 1 lb Block of Margarine
Tools:Gas StoveOven Mittens24 Quart Braising Pan18x26x3 Storage Container and LidPan SprayRubber SpatulaServing PlatterServing TongsPrep KnifePrep GlovesDay Dot System
Procedure: Place the 24 quart braising pan on the
gas stove and turn the gas burner ‘on’high heat
Add the {1} 1 lb block of margarine to thepan and cut into smaller pieces {will helpto melt faster}
When the margarine is almost melted,add the {4} 1 lb bags of marshmallows, tothe pan, and the reduce the heat to ‘low’
Coat the marshmallows thoroughly withthe margarine, in the pan, using a spatulaand increase the heat back to ‘high’
Do not leave the pan unattended at thispoint or you will scorch/burn the product
Constantly fold the marshmallows as theyare melting with the spatula {importantstep}
When the marshmallows are almostmelted, reduce the heat to ‘low’, and cookuntil the marshmallows are completelymelted
Rice Crispy Treats BakeryYield: {1} 18x26x3 storage containerPortions: 96 or 8x12 cutsShelf Life: 24 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Yellow Sheet CakeStrawberry GlazeBag Whip Topping
Tools:Frost Top RefrigerationCarving Knife3oz LadleCutting Board & Damp TowelRubber Spatula12oz Serving BowlsPie SpatulaPrep GlovesDay Dot System
Procedure: Remove a yellow sheet cake from the freezer
and remove the wrapping Cut each full sheet cake into 30 pieces Place one slice into the 12oz bowl Ladle over the cake 3oz Strawberry Glaze Top with large whipped topping rosette Place on the frost unit for service Add strawberry glaze and whip topping when
Strawberry Short Cake is needed for display
Strawberry Shortcake BakeryYield: 1 sheet cakePortions: 30 pieces or 5x6Shelf Life: 2 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:1 Box of Fudge Nut Crust Mix1 Box of Fudge Nut Filling Mix1 Quart of Cold Water
Tools:Convection Oven @ 325 DegreesSS Mixing BowlWire WhipFull-Size Sheet Pan {Baking}Baking PaperMeasuring DeviceRubber SpatulaPan SprayPrep KnifeServing PlatterServing TongsPrep GlovesDay Dot System
Procedure: Spray full-size sheet pan, heavily, with pan
spray {bottom and sides} and line the bottomof the pan with baking paper
Smooth out any air-bubbles under the bakingpaper and spray the top of the paper, evenly,with pan spray
Pour the fudge nut crust mix, evenly, over thebaking paper {do not press down and reserveapproximately ¼ of the bag for later use}
In the mixing bowl pour 1 quart of cold waterand add 1 bag of the fudge nut filling mix
Mix thoroughly, using a wire whip {the mixshould be smooth and have no lumps}
Pour the chocolate mix, into the center of thepan, and spread out, using a spatula, fromcenter to outer edge of the pan
Take the reserved crust mix and sprinkle itover the entire top of the chocolate filling
Bake @ 325 degrees for approximately 20-30 minutes, or until dough is done
Store back-up orchard bars in the cooler
Chocolate Fudge Nut Bars BakeryYield: 1 full-size sheet pan = 96 portionscut {12x8} or 2 half-size pans = 48portionsShelf Life: 48 hours
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Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:3lb Bag Blueberry Muffin3lb Bag Banana Nut Muffin3lb Bag Chocolate MuffinMuffin Batter is frozen…thaw underrefrigeration before using
Tools:Convection Oven @ 325 DegreesOven MittensMuffin PansPaper Baking CupsPan SprayMuffin Platter9” TongsPrep GlovesDay Dot System
Procedure: Place muffin pan on prep table and
spay wells with light coating of pansprayORInsert 12 paper Baking Cup Liners intothe muffin pan wells and spray theinside with a light coating of pan spray
Squeeze the muffin batter into theliners and fill each well approximatelyhalf-full
Place into pre-heated convection ovenand bake at 325 degrees
Bake for approximately 20 minutes Place baked muffins on a platter for
service with small tongs
Muffin BakeryYield: 12 MuffinsShelf Life: 2 Hours Baked
-
Procedures: 1oz Remove cookies from the freezer Place baking pan liners on the baking
pans and spray with pan spray Place 4 rows across the pan and 4 rows
down the pan or16 cookies per bakingpan
Place cookie pans in a pre-heatedconvection oven and bake them forapproximately 6-8 minutes
Allow the cookies to cool Place baked cookies on a display pan,
with tongs, to serve Back-up cookies are stored on baking
pans under the counter At closing, place cookie pans on a roll
rack, cover them with cello-wrap, andstore in the cooler
Ingredients:Gourmet Cookies Variety:M&M, Raisin Oatmeal, Chocolate Chip,Macadamia, Sugar, Turtle, etcReceived frozen….bake frozenWeight 1.33oz – 1.4ozWeight 1oz
Tools:Convection Oven @ 325 DegreesHalf-Size Baking PanBaking PaperFlat SpatulaPan SprayPrep GlovesDay Dot System
Procedures: 1.25oz-1.75oz Remove cookies from the freezer Place baking pan liners on the baking
pans and spray with pan spray Place 3 rows across the pan and 4 rows
down the pan or12 cookies per bakingpan
Place cookie pans in a pre-heatedconvection oven and bake them forapproximately 8-10 minutes
Allow the cookies to cool Place baked cookies on a display pan,
with tongs, to serve Back-up cookies are stored on baking
pans under the counter At closing, place cookie pans on a roll
rack, cover them with cello-wrap, andstore in the cooler
Cookies BakeryYield: 1 pan yields 12/16 cookiesPortion: 1.33oz-1.4oz / 1ozShelf Life: 12 hours
-
Procedures: 1oz Remove cookies from the freezer Place baking pan liners on the baking
pans and spray with pan spray Place 4 rows across the pan and 4 rows
down the pan or16 cookies per bakingpan
Place cookie pans in a pre-heatedconvection oven and bake them forapproximately 6-8 minutes
Allow the cookies to cool Place baked cookies on a display pan,
with tongs, to serve Back-up cookies are stored on baking
pans under the counter At closing, place cookie pans on a roll
rack, cover them with cello-wrap, andstore in the cooler
Ingredients:Gourmet Cookies Variety:M&M, Raisin Oatmeal, Chocolate Chip,Macadamia, Sugar, Turtle, etcReceived frozen….bake frozenWeight 1.33oz – 1.4ozWeight 1oz
Tools:Convection Oven @ 325 DegreesHalf-Size Baking PanBaking PaperFlat SpatulaPan SprayPrep GlovesDay Dot System
Procedures: 1.25oz-1.75oz Remove cookies from the freezer Place baking pan liners on the baking
pans and spray with pan spray Place 3 rows across the pan and 4 rows
down the pan or12 cookies per bakingpan
Place cookie pans in a pre-heatedconvection oven and bake them forapproximately 8-10 minutes
Allow the cookies to cool Place baked cookies on a display pan,
with tongs, to serve Back-up cookies are stored on baking
pans under the counter At closing, place cookie pans on a roll
rack, cover them with cello-wrap, andstore in the cooler
Cookies BakeryYield: 1 pan yields 12/16 cookiesPortion: 1.33oz-1.4oz / 1ozShelf Life: 12 hours
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:Packed 144/1.15oz,Chocolate-Vanilla-Red Velvet CupcakesVanilla Buttercreme IcingChocolate Buttercreme IcingIcing ColorsReceived frozen….thaw, ice and serve
Tools:Pastry BagHollow TipSpatulaServing TrayTongs
Procedure: Thaw cupcakes Fill pastry bag with Buttercreme Icing Make 3 rosettes on top of cupcake Place on serving platter with tongs to serve
Cup Cakes Bakery
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:{1} 5 lb Box of Brownie Mix1 Quart of Hot WaterChocolate Cake Icing
Tools:Convection Oven @ 325 DegreesOven Mittens{2} 9x13 Baking PansBaking PaperPan SprayMixing Bowl SSWire WhipRubber SpatulaBakery KnifeIcing KnifePrep GlovesDay Dot System
Procedure: Pour 1 quart of hot water into the mixing bowl Add the brownie mix into the hot water and mix
thoroughly using a wire whip {the mixture shouldbe smooth with no lumps}
Spray, generously, sides and bottoms, of thebaking pans, with pan spray
Line the pans with baking paper and spray thebaking paper with pan spray
Divide the brownie batter, evenly, between the 2baking pans
Bake in pre-heated convection oven @ 325degrees for approximately 20-25 minutes orwhen a toothpick, inserted into the center of thecake, comes out ‘dry’
Allow brownies to cool under refrigeration, beforecutting or applying chocolate icing
Invert the pan of brownies and remove the bakingpaper and apply the icing
Cut the brownies into 48 pieces Place on a serving platter with a pie spatula to
serve Frost and cut pans of brownies as needed Cover, Date, Rotate & Refrigerate
Frosted Brownies BakeryYield: {2} 9x13 pans of brownies1 pan = 48 pieces cut {6x8}Shelf Life: 36 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:{1 #10 Cans of Strawberry Glaze{1} 5 Lb Buckets Sliced Strawberries
Tools:12x18x9 Storage Container w/ Lid{2} 4 Quart Storage Container w/ LidsPrep SpoonRubber SpatulaCan OpenerPrep GlovesDay Dot System
Procedure: Thaw strawberries for 24 hours in cooler Open the 1 {#10} cans of glaze and
scrape into a container Always scrape the cans with a spatula to
maximize yield Empty the strawberries into the container
with the glaze Mix the contents with a spatula making
sure not to “puree” the mixture gently, foldthe glaze and strawberries together
Divide the glaze between the {2} 4 quartcontainers
Cover, Date, Rotate & Refrigerate Make as needed to keep fresh and
maintain flavor profile
Strawberry Glaze BakeryYield: 2 Gallons of GlazeShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:30 Lbs Margarine Solids½ Gallon of Buttermilk
Tools:60 Quart Mixer and Paddle AttachmentRubber SpatulaMeasuring Device4” Amber Pans with Lids or4 Quart Containers with LidsPewter Bowl or Stainless Steel PansPan SprayServing UtensilsPrep GlovesDay Dot System
Procedure: Unwrap 30 blocks of margarine and place intothe mixing bowl Attach the mixer’s paddle and spray with panrelease Set mixer speed on #1 low speed and set thetimer for 5 minutes Pour only half the buttermilk into the mixingbowl Set mixer speed on #2 medium-high and setthe timer for 5 more minutes Pour the rest of buttermilk into the bowl Set mixer on {#3} and let whip forapproximately 50 minutes Remove the paddle and scrape with spatula Divide the whipped margarine between the 4”Amber pans or gallon containers Cover, Date, Rotate & Refrigerate Serve in a pewter bowl or stainless steel steelpan with spoon
Whip Margarine BakeryYield: 6 GallonsShelf Life: 36 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:12” Pizza Dough, Bonici {Self-Rising}4 oz of Pizza Sauce6.5 oz of Mozzarella Cheese22-24 Pieces of Sliced Pepperoni
Tools:Pizza Oven @ 450 DegreesPizza ScreenPizza PanPizza CutterProofing Rack4 oz LadleMeasuring DeviceServing UtensilPan SprayPrep GlovesDay Dot System
Procedure: Spray the pizza screen with pan spray Lightly, spray the top, of the dough, with pan
spray Place the self-rising dough on the pizza
screen {dough already roller dockered} Add 4 oz of pizza sauce into the center, of
the dough, and spread out from center to thedough’s edge, using the ladle
Cover the sauce, evenly, with 6.5 oz ofmozzarella cheese
Place into the pizza oven @ 450 degreesand bake approximately 12-1/2 minutes; thebottom crust is a light golden brown
Carefully, remove the pizza, from the oven,and transfer to a solid pizza pan
Using a pizza cutter, portion into 12 slices Place on the warmer plate, with a pizza
server, to serve If making a pepperoni pizza add 24 pieces, of
the pepperoni, in a circular fashion{ see thePizza Baking Chart}
Pizza BakeryYield: 12” PizzaPortion: 12 SlicesShelf Life: 30 minutes
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Grape Tomatoes
{12 Flats per Case}
Tools:
4 Quart Storage Containers w/ Lids
Colander
Prep Gloves
Day Dot System
Procedure:
Wash, rinse and air-dry the tomatoes Remove stems and leaves, if
applicable Divide the tomatoes into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Grape/Cherry Tomatoes Cold Bar PrepYield: {3} 4 Quart Containers
Shelf Life: 24 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Grapes {Red or Green}
Tools:
Prep sink
Colander
4 Quart Storage Container w/ Lid
Prep Gloves
Day Dot System
Procedure:
Fill the prep sink ½ full with cold water Place the colander into the water Remove the grapes from the stems, by
picking them off the stem Allow the grapes to fall into the
colander Agitate the grapes, in the water, with
your hands, to remove debris {useclean prep gloves}
Lift colander out of the water and allowthe grapes to drain
Place the grapes into a 4 quart storagecontainer
Cover, Date, Rotate & Refrigerate
Grapes Cold Bar PrepYield: {1} 4 Quart container
Shelf Life: 18 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Grapes {Green}
Tools:
Prep sink
Colander
4 Quart Storage Container w/ Lid
Prep Gloves
Day Dot SystemProcedure:
Fill the prep sink ½ full with cold water Place the colander into the water Remove the grapes from the stems, by
picking them off the stem Allow the grapes to fall into the
colander Agitate the grapes, in the water, with
your hands, to remove debris {useclean prep gloves}
Lift colander out of the water and allowthe grapes to drain
Place the grapes into a 4 quart storagecontainer
Cover, Date, Rotate & Refrigerate
Green GrapesYield: {1} 4 Quart container
Shelf Life: 18 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:strawberriesFlat Boxes 8.1 pounds
Tools:Prep sinkstrainer4 Quart Storage Container w / LidPrep GlovesDay Dot System
Procedure:• Fill the sink halfway with cold water• Place the strainer in the water• Remove the strawberries from thefloor in the cold water• Stir the strawberries, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain strawberries• Place the strawberries in a 4-quartcontainer storage• Cover, Date, rotate and refrigerate
StrawberriesYield: {1} container 4 QuartShelf life: 18 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:oranges
Tools:Prep sinkstrainer4 Quart Storage Container w / Lidwet towelssharp knifePrep GlovesDay Dot System
Procedure:• Place the oranges in cold water anduse a large colander• Stir the oranges, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut theoranges into 6-8 slices, depending onsize• Place the wedges in a storagecontainer 4/4• Cover, Date, rotate and refrigerate
OrangeYield: An OrangeShelf life: 18 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:apples
Tools:Prep sinkstrainer4 Quart Storage Container w / Lidwet towelssharp knifePrep GlovesDay Dot System
Procedure:• Place apples in cold water and use alarge colander• Stir the apples, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut applesdiced into sections for fruit salads andrecipes• Only when necessary prepare applesor become "brown"• Cover, Date, rotate and refrigerate
AppleYield AppleShelf life: 18 hours
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:apples
Tools:Prep sinkstrainer4 Quart Storage Container w / Lidwet towelssharp knifePrep GlovesDay Dot System
Procedure:• Place apples in cold water and use alarge colander• Stir the apples, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut applesdiced into sections for fruit salads andrecipes• Only when necessary prepare applesor become "brown"• Cover, Date, rotate and refrigerate
AppleYield AppleShelf life: 18 hours
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
Ingredients:apples
Tools:Prep sinkstrainer4 Quart Storage Container w / Lidwet towelssharp knifePrep GlovesDay Dot System
Procedure:• Place apples in cold water and use alarge colander• Stir the apples, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut applesdiced into sections for fruit salads andrecipes• Only when necessary prepare applesor become "brown"• Cover, Date, rotate and refrigerate
AppleYield AppleShelf life: 18 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Ham [Leftover or Fresh]
Tools:
Cutting Board & Damp Towel
Cook’s Knife
Amber 4” Pan w Lid
Prep Gloves
Day Dot System
Procedure:
Cut ham on cutting board with a damptowel underneath
Cut ham into ¼” x ¼” cubes Place into an Amber pan Cover, Date, Rotate & Refrigerate
Ham-Diced Cold Bar PrepYield: {1} Amber 4” Pan
Shelf Life: 48 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Ham [Leftover or Fresh]
Tools:
Cutting Board & Damp Towel
Cook’s Knife
Amber 4” Pan w Lid
Prep Gloves
Day Dot System
Procedure:
Cut chicken on cutting board with adamp towel underneath
Cut ham into ¼” x ¼” cubes Place into an Amber pan Cover, Date, Rotate & Refrigerate
Grilled Chicken-DicedCold Bar PrepYield: {1} Amber 4” Pan
Shelf Life: 48 hours
-
Prep & Safety Tips:
Always wash your hands beforebeginning any work.
Always sanitize all work surfaces andutensils.
Always make sure equipmenttemperatures are set correctly.
Always gather the tools, first, and theingredients, second.
Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:
Whole Eggs {20 Lbs or 1 Bucket}
5 Cups of Mayonnaise
2 Cups Sweet Pickle Relish
4 oz Mustard
1 oz salt
Tools:
4 Quart Storage Containers w/ Lids
12x18x9 Storage Mixing / Container
Mixing Bowl SS
½ Amber 2” Deep
Pastry Bags {Plastic-Disposable}
Measuring Device
Cutting Board & Damp Towel
Rubber Spatula
Cook’s Knife
Prep Gloves
Day Dot System
Procedure:
Slice whole eggs in half Store yellow egg yolks in storage
container Store the egg whites in another storage
container Mash up the yellow egg yolk Add 2 cups of pickle relish Add 4 oz of mustard and 1 oz of salt Add 5 cups of mayonnaise {scrape out
the measuring cup} Blend all the ingredients thoroughly
together Place the prepared egg yolks into a
pastry bag {yield 3-1/2 plastic bags offilling}
Line a ½ size Amber pan with approx [24]egg whites
Fill the egg whites with the yellow eggmixture
Cover, Date, Rotate & Refrigerate
Deviled Eggs Cold PrepYield: 12 Amber Pans w/ 24 Egg Halves& Yields 3-1/2 Bags of Egg Filling
Shelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:{4} 5lb Bags of Pre-Shredded Cabbage1 Cup of Cider Vinegar2 Cups of Sugar1 Gallon of Mayonnaise
Tools:18x26x9 Mixing / Storage ContainerStainless Mixing BowlRubber SpatulaWire WhipMeasuring Device4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System
Procedure: Into a mixing bowl, add the 1 cup of cider
vinegar and the 2 cups of sugar Dissolve the vinegar-sugar mixture, using
a wire whip Add the 1 gallon of mayonnaise to the
sugar/vinegar mixture Blend together thoroughly, using the wire
whip {scrape the mayonnaise jar toincrease yield}
Place the cabbage into a 18x26x9storage container
Add the mayonnaise-vinegar-sugarmixture {slaw dressing} to the cabbage
Mix thoroughly, with your hands, foldingthe slaw mixture together {use clean prepgloves}
Divide the prepared cole slaw mix into the4 quart storage containers
Cover, Date, Rotate & Refrigerate
Cole Slaw Cold PrepYield: {5-6} 4 Quart ContainersShelf Life: 48 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Serving Safe Food43. Always wash hands
before beginning any work.
Ingredients:{6} Cans of Tuna {66.5 oz}4 Cups of Diced Onions4 Cups of Diced Celery4 Cups of Sweet Pickle Relish1 Cup of sugar{1} 2 oz Ladle of APS1 Gallon of Mayonnaise
Tools:{4} 4 Quart Storage Containers w/ Lids18x26x5 Storage/Mixing Container2 Cup Measure2 Quart Measure {#2885 Rubbermaid}Rubber SpatulaPrep GlovesDay Dot System
Procedure: Place a 18x26x9 storage container on
top of the prep table Open the 6 cans of tuna and drain Place the tuna in to the mixing
container and add the followingingredients:
Add the 4 cups of diced onions Add the 4 cups of diced celery Add the 4 cups of pickle relish Add the 1 cup of sugar Add {1} 2 oz, even, ladle of APS Add 1 gallon of mayonnaise {add this
ingredient last} Mix all these ingredients thoroughly
together Divide the tuna salad between the (4}
4 quart storage containers Cover, Date, Rotate & Refrigerate
Tuna Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 48 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:{10}3 lb Bags of Thawed Crab Meat2.5 lbs of Diced Onions {Approximately ½ ofa Bag}2.5 lbs of Diced Celery {Approximately ½ ofa Bag}1-1/2 Cups of Granulated Sugar1 Gallon of MayonnaiseNote: Diced Celery & Onions {5 lb Bags}
Tools:Cooks KnifeMixing SpoonRubber SpatulaMeasuring Device18x26x9 Storage/Mixing ContainerCutting Board & Damp TowelCut Resistant Glove4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System
Procedure: Thaw the crab meat, in the walk-in
cooler, before making the salad {thawfor approximately 24 hours}
Remove the crab from the packageand place into 18x26x5 container
Pull the crab meat apart into ½ “x ½”pieces
Add the diced onions, diced celery andthe sugar
Add the mayonnaise last {scrape themayonnaise jar to increase yield}
Gently mix all the ingredients togetherthoroughly, by folding them together,using your hands {use clean prepgloves}
Divide the crab salad into 4 quartstorage containers
Cover, Date, Rotate & Refrigerate
Crab Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:20lb Bags of Chicken2 oz WSC APS2.5 lbs of Diced Onions {Approximately ½ ofa Bag}2.5 lbs of Diced Celery {Approximately ½ ofa Bag}2 Cups of Granulated Sugar3/4 Gallon of Mayonnaise
Tools:12x18x9 Mixing/Storage Container4 Quart Containers w/ LidsCutting Board & Damp TowelCook’s KnifeMeasuring DeviceRubber SpatulaPrep SpoonPrep GlovesDay Dot System
Procedure: Using a cutting board with a damp
towel underneath and a cook’s knife,dice cooked chicken into 3/8” x 3/8”pieces {damp towel prevents the boardfrom sliding}
Place the cut pieces, of chicken, into a12x18x9 container
Add 1 oz of APS and ¾ cups of sugar Add the 5 cups of diced celery Add the 5 cups of diced onions Blend all these ingredients together Add the mayonnaise last and blend
thoroughly, into the mixture Divide the chicken salad into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Chicken Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:4 Gallons of Cut Broccoli Florets1/2 Gallon of Ranch Dressing1 Quart of Sour Cream1 Cup of Granulated Sugar2 Cups of Real Bacon Bits3 Cups of Shredded Cheddar Cheese
Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsCutting Board & Damp TowelMixing Bowl SSWire WhipMeasuring DeviceCook’s KnifeRubber SpatulaPrep SpoonPrep GlovesDay Dot System
Procedure: Process {4} gallons of broccoli spears
{Broccoli Recipe} and place them intothe 18x26x9 mixing container
To a mixing bowl, add {1/2} gallon ofRanch Dressing, {1} quart of sourcream, {1/2} cup of sugar; thoroughlyblend them together with a wire whip
Pour the mixture over the broccoli, inthe container, and blend together withyour hands {use clean prep gloves}
Add the {1-1/2} cups of bacon bits andthe {3} cups of cheddar cheese andgently blend them in to the otheringredients
Divide the broccoli salad into 4 quartstorage containers
Cover, Date, Rotate & Refrigerate
Broccoli Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:1 10 lb Box of Button Mushrooms4 Cups of Red Onions [Julienne]1/2 Gallon of Italian Dressing
Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsCutting Board & Damp TowelCook’s KnifeRubber SpatulaMeasuring DevicePrep GlovesDay Dot System
Procedure: Wash, drain and air-dry {1} case of
button mushroom and place them inthe 18x26x9 mixing container
Add {4} cups of sliced red onions{julienne} to the mushrooms and blendthem together
Add {2} quarts of Italian dressing andblend all thoroughly together
Divide the marinated mushroom saladinto 4 quart storage containers
Cover, Date, Rotate & Refrigerate
Marinated Mushrooms Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:2 Flats of Grape/Cherry Tomatoes4 lbs of Crumbled Feta Cheese1/2 Cup of Fresh Chopped Basil3 Cups of Greek Salad Dressing
Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsMixing Bowl SSWire WhipRubber SpatulaMeasuring DevicePrep GlovesDay Dot System
Procedure: Wash, drain and air-dry the tomatoes
and place them in a 18x26x9 mixingcontainer
In a mixing bowl, add the {3} cups ofGreek Salad Dressing, {4} lbs FetaCheese and {1/2} cup of chopped Basil
Blend all the ingredients thoroughlytogether, with a wire whip or spatula
Pour this mixture over the tomatoes, inthe mixing container, and gently blendthem together, using your hands {useclean prep gloves}
Divide the tomato & feta salad into 4quart storage containers
Cover, Date, Rotate & Refrigerate
Tomato & Feta Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:3 Gallons Peeled & Sliced Cucumbers4 Cups of Cider Vinegar3 Red Onions {Julienne Sliced}2 Cups of Granulated Sugar
Tools:Vegetable Slicer {3/8” Slices}Mixing Bowl SSWire Whip4 Quart Storage Containers w/ Lids12x18x9 Mixing / Storage ContainerMeasuring DeviceCutting Board & Damp TowelCook’s KnifeRubber SpatulaVegetable PeelerPrep GlovesDay Dot System
Procedure: Peel, slice and measure {3} gallons of
cucumbers into a 12x18x9 mixingcontainer
Add 2 quarts of sliced red onions Add {4} quarts of cider vinegar and {1}
cup of sugar into a mixing bowl; blendthem in together
Add the vinegar-sugar mixture to thecucumbers and sliced red onions
Gently blend the mixture together Divide the cucumber salad into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Cucumber Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:24 Heads of Iceberg Lettuce2 Heads of Red Cabbage8 Heads of Romaine LettuceWaterIce
Tools:Vegetable Slicer {lettuce cutter}ColanderWok Spatula6 Quart Storage Containers w/ LidsCooks KnifeCutting Board & Damp TowelCut Resistant GlovePrep GlovesLettuce DryerDay Dot System
Procedure: Fill one sanitized prep sink ½ full with
water and ice Check iceberg heads for bad spots and
remove, if applicable Cut whole heads in-half Place the halves into the lettuce cutter
and cut into 1 inch squares Cut Romaine lettuce lengthwise removing
stems Cut Romaine leaves into 1 inch squares Blend Romaine and Iceberg together in
the cold water Place Lettuce in colander to drain-off
excessive water Add & mix shredded red cabbage into the
lettuce mixture Spin dry the lettuce, using a lettuce dryer Divide the lettuce into 6 quart storage
containers Cover, Date, Rotate and Refrigerate
Salad Mix Cold PrepYield: {18-20} 6 Quart ContainersShelf Life: 36 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Spring Mix{1 Bag}
Tools:6 Quart Storage Containers w/ LidsCook’s KnifePrep GlovesDay Dot System
Procedure: Place into {2} 6 quart storage container Cover, Date, Rotate & Refrigerate
Spring Mix Cold PrepYield: {2} 6 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Romaine Lettuce{24 Heads per Case}
Tools:6 Quart Storage Containers w/ LidsLettuce DryerCutting Board & Damp TowelCook’s KnifePrep GlovesDay Dot System
Procedure: Wash and rinse {4} heads romaine
lettuce Remove the butt end and cut sections
to fit the lettuce cutter Cut romaine leaves into {1”} inch
squares and place into the cold water Place into a drain pan Put the cut lettuce into a lettuce dryer
and spin until dry Place the lettuce into 6 quart storage
container Cover, Date, Rotate and Refrigerate
Romaine Lettuce Cold PrepYield: {1} 6 Quart ContainerShelf Life: 24 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Fresh Cauliflower 12 ct. caseWeight: 20 Lbs.Water
Tools:Prep SinkCooks KnifeCutting Board & Damp TowelCut Resistant Glove4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System
Procedure: Fill the prep sink ½ full with cold water Remove any outer leaves from the
heads of the cauliflower Thoroughly wash, rinse and allow the
heads to air-dry Place a damp towel under cutting
board {prevents the board from sliding} Cut the florets into 1 inch by 1 inch
pieces Divide the cut cauliflower into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Cauliflower Cold PrepYield: {5} 4 Quart containersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Grape Tomatoes{12 Flats per Case}
Tools:4 Quart Storage Containers w/ LidsColanderPrep GlovesDay Dot System
Procedure: Wash, rinse and air-dry the tomatoes Remove stems and leaves, if
applicable Divide the tomatoes into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Grape/Cherry Tomatoes Cold PrepYield: {3} 4 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Cucumbers (40 lbs)
Tools:Prep SinkCook’s KnifeVegetable Slicer {3/8” Slices}Vegetable PeelerCutting Board & Damp TowelCut Resistant GlovePrep Gloves4 Quart Storage Containers w/ LidsDay Dot System
Procedure: Wash the cucumber in cold water and
allow to air- dry Use cook’s knife and remove both
ends of the cucumber {no more than¼” off each end}
Stripe the cucumber {4} times around,using a vegetable peeler
Using a vegetable slicer, slice into{3/8”} slices
Divide the sliced cucumbers into 4quart storage containers
Cover, Date, Rotate & Refrigerate
Cucumbers Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
Cucumbers Cold Prep
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Cucumbers (40 lbs)
Tools:Prep SinkCook’s KnifeVegetable Slicer {3/8” Slices}Vegetable PeelerCutting Board & Damp TowelCut Resistant GlovePrep Gloves4 Quart Storage Containers w/ LidsDay Dot System
Procedure: Wash the cucumber in cold water and
allow to air- dry Use cook’s knife and remove both
ends of the cucumber {no more than¼” off each end}
Stripe the cucumber {4} times around,using a vegetable peeler
Using a vegetable slicer, slice into{3/8”} slices
Divide the sliced cucumbers into 4quart storage containers
Cover, Date, Rotate & Refrigerate
Cucumbers Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Whole Red Onions
Tools:Slicer {set for 1/8” slices-#35}4 Quart Storage Containers w/ LidsCutting Board & Damp TowelCook’s KnifePrep GlovesDay Dot System
Procedure: Wash, rinse and air-dry 10 large purple
onions Cut both ends off and peel off the
onion’s outer skin Set slicer blade to yield 1/8” cuts {use
a ruler and measure from the platen tothe blade} {#35 dial setting}
Remove the inner hearts of the onions;use only the nice ring sections {usethe inner hearts for onions needed forother prep}
Divide the sliced purple onions into 4quart storage containers
Cover, Date, Rotate & Refrigerate
Sliced Red Onions Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:Broccoli, FreshWater
Tools:4 Quart Storage Containers w/lidsCutting Board w/ Damp TowelCooks KnifeCut Resistant gloveDay Dot System
Procedure: Wash broccoli in the cold water and
allow to drain and air dry Remove excessive leaves from stalk Cut “quarter” size florets and leave “1”
stems Divide the cut broccoli into 4 quart
storage containers Cover, Date, Rotate & Refrigerate
Broccoli Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:{1} 10 lb Box of Zucchini{1} 10 lb Box of Yellow Squash10 Carrots Sliced
Tools:12x18x9 Storage Containers w/ LidCutting Board & Damp TowelCook’s KnifeVegetable Slicer {3/8” Slices}Measuring DevicePrep GlovesDay Dot System
Procedure: Wash, rinse and air- dry all vegetables
to be processed {zucchini, squash &carrots}
Cut the ends off all the vegetables{zucchini, squash & carrots}
Cut the zucchini & squash, using avegetable slicer, into 3/8” slices
Carrots must be cut by hand into 1/4”slices, using a cook’s knife {carrots willruin the blades if used on the vegetableslicer}
Mix all the sliced vegetables togetherto get an even blend
Divide the sliced and mixed vegetablesinto {2} 12x18x9 storage containers
Cover, Date, Rotate & Refrigerate
Zucchini-Squash-Carrots Cold PrepYield: {1} 12x18x9 ContainersShelf Life: 24 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:10 Quarts of Sliced Yellow Onions{Approximately 12 Yellow Onions}10 Quarts Green Peppers {Approximately12 Bell Peppers}
Tools:12x18x9 Storage Container w/ LidCutting Board & Damp TowelCook’s KnifeVegetable Slicer {3/8” Slices}Measuring DevicePrep GlovesDay Dot System
Procedure: Wash, rinse and air-dry all vegetables
to be processed {peppers & onions} Cut and peel onions and cut the
onions in half Cut the peppers in-half and remove
the core and seeds Place the onions on the vegetable
slicer to cut [julienne] slices and do thesame with the bell peppers
Mix the sliced onions and slicedpeppers together to get an even blend
Place the peppers & onions into a12x18x9 storage container
Cover, Date, Rotate & Refrigerate
Peppers & Onions Cold PrepYield: {1} 2x18x9 ContainerShelf Life: 24 Hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:6 Onions {Julienne Sliced}6 Bell Peppers (Julienne Sliced}¾ box of Sliced Mushrooms [7.5lbs]Liquid Margarine
Tools:Flat Grill, Stove Top or WokGrill Spatula, Wok Spatula or Prep SpoonCutting Board and Damp TowelCook’s KnifeVegetable SlicerStorage Container w/ Lid {12x18x9}Measuring DevicePrep GlovesDay Dot SystemThermometer
Procedure: Wash all the vegetable, drain, and allow
to air-dry Remove the ends and skin on the onions
and cut in-half to process Cut bell peppers in-half and remove core
and seed Mushrooms are ready to use {already
sliced} Using vegetable slicer, process the
onions and bell peppers {julienne slices} Combine the sliced peppers, sliced
onions and sliced mushrooms, into thestorage container, and blend themtogether
Cover, Date, Rotate & Refrigerate
Cook: Sautee on flat grill, wok, or stove top with
liquid margarine Prepare as needed {smothered chicken}
Peppers-Onions-Mushrooms Cold PrepYield: 1 Storage Container {12x18x9}Shelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:10 Yellow Onions10 Bell Peppers2 Fresh Pineapples6 CarrotsOnions & Peppers Cut into 1”x1” squaresCarrots sliced ¼” thickPineapple ¾ x” ¾”
Tools:12x18x9 Storage Container w/ LidCutting Board & Damp TowelVegetable Slicer [3/4”x 3/4” slicer]Cook’s KnifePrep GlovesDay Dot System
Procedure: Thoroughly wash, rinse and air- dry all
vegetables to be processed Cut the ends off all vegetables and
fruits Process onions and peppers into {1” x
1”} squares, through the vegetableslicer
Slice carrots into {1/4”} slices withcook’s knife
Slice pineapple into {¾” x ¾”} squares,using a cook’s knife
Combine all ingredients into a 12x18x9storage container and mix thoroughlytogether
Cover, Date, Rotate & Refrigerate
Sweet & Sour Vegetables Cold PrepYield: {1} 12x18x9 ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Serving Safe Food1. Always wash hands before
Ingredients:1 Gallon La Choy Sweet n Sour [Orange]½ Gallons of Spicy Plumb Sauce
Tools:6 Quart Container w/ LidRubber SpatulaWire WhipPrep GlovesDay Dot System
Procedure: Place a 6 quart storage container on
the prep table Pour ½ gallon of the plum sauce into
the container Pour 1 gallon of the orange sauce into
the container and mix the two together Pour the last jug of plum sauce into the
container and mix thoroughly again Cover, Date, Rotate & Refrigerate
Sweet & Sour Sauce Cold PrepYield: {1} 6 Quart ContainerShelf Life: 48 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:2 Gallons of Mayonnaise2 Gallons of Buttermilk4 Packs of Dry Ranch Dressing Mix
Tools:18x26x9 Storage/Mixing Container4 Quart Storage Containers w/ LidsLong Handle Wire WhipRubber SpatulaPrep GlovesDay Dot System
Procedure: Add mayonnaise and buttermilk into
18x26x5 mixing container andthoroughly mix them together {scrapethe mayonnaise jar to increase yield}
Add the Ranch packets, one at a time,and blend all the ingredients togetherthoroughly; until smooth in texture withno lumps
Divide the ranch dressing into 4 quartstorage containers
Cover, Date, Rotate & Refrigerate
Ranch Dressing Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:{1} #10 Can of Tomato Ketchup½ Gallon of Sweet Pickle Relish2 Gallons of Mayonnaise1 Cup of Sugar
Tools:12x18x9 Storage/Mixing Container4 Quart Storage Containers w/ LidsLong Handle Wire WhipMeasuring DeviceRubber SpatulaPrep SpoonPrep GlovesDay Dot System
Procedure: Add {1} #10 can of tomato ketchup
scrape into the 12x18x9 mixingcontainer {scrape the ketchup can toincrease yield}
Add the ½ gallon of pickle relish Add the sugar 1 cup of sugar Add the mayonnaise 2 gallons of
mayonnaise {scrape the mayonnaisejars to increase yield}
Mix all the ingredients togetherthoroughly; until smooth in texture withno lumps
Divide the 1,000 island dressing into4 quart storage containers
Cover, Date, Rotate & Refrigerate
1,000 Island Dressing Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours
-
Prep & Safety Tips: Always wash your hands before
beginning any work. Always sanitize all work surfaces and
utensils. Always make sure equipment
temperatures are set correctly. Always gather the tools, first, and the
ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food
immediately, after recipe completion Always store COLD FOODS at 40
degrees or below. Always store HOT FOODS at 140
degrees or above.
8/08
Ingredients:1 Gallon of Mayonnaise{1} 24oz Jar Grey Poupon Mustard5 Lb. Container of Honey
Tools:4 Quart Storage Container w/Lid12x18x9 Mixing ContainerS-S Mixing BowlLong Handle Wire