SHRIMP PREP

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SHRIMP PREP
Yield: 2lbs. Tools Needed: Drip Pan Setup Ice Bags Paring Knife Cutting Glove
Servings
LB
Ingredients
Servings
LB
Ingredients
Instructions
  1. Shelf Life: 2 Days
  2. Procedure:
  3. Remove as many 2 pound bags of Shrimp as needed for thaw. (Thaw only 2 lb. bags)
  4. Place the frozen block of shrimp in a drip pan setup and place in walk-in with label to thaw.
  5. Approximately 24 to 48 hours to thaw. Do not try to separate shrimp while frozen.
  6. After thawed place ice bag on top of shrimp
  7. To BUTTERFLY SHRIMP
  8. Using a paring knife, cut each shrimp down the vein channel, remove vein. Shrimp should lay flat.
  9. Critical Point:
  10. Thaw only 2 lb. boxes
  11. After thawed top with ice and label for 2-day shelf
  12. Do not try to separate while frozen, they will break
  13. Always use cutting glove

CHICKEN TENDERS

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CHICKEN TENDERS
Yield: Chicken Breast as Needed Tools Needed: Cutting Board Chef’s Knife
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: 3 Days
  2. Procedure:
  3. 1- Bring Ingredients and Tools to one work station
  4. 2- Using a Chef’s knife remove cut out membrane or any fatty sides
  5. 3- Cut Chicken breast at an angle into 1.5 oz. strips
  6. 4- Place chicken strips in appropriate size container
  7. 5- Place ice bag on top of chicken strips
  8. 6- Label, Date and refrigerate.

CHICKEN BREAST

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CHICKEN BREAST
Yield: Chicken Breast as Needed Tools Needed: Cutting Board Chef’s Knife Cutting glove
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: 3 days
  2. Procedure:
  3. 1. Bring ingredients and tools to one work station
  4. 2. Using a chef’s knife remove membrane and fatty skin
  5. 3. Cut chicken breast into 6oz. portions
  6. 4. Place extra chicken shavings into pan for use in fire sticks
  7. 5. Place ice bag on chicken
  8. 6. Label, date and refrigerate
  9. Critical Point:
  10. 1. Always use cutting glove
  11. 2. Do not discard chicken shavings
  12. 3. Sanitize cutting board after use

BONELESS WINGS

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BONELESS WINGS
Yield: Chicken Breast as Needed Tools Needed: Cutting Board Chef’s Knife Cutting glove Ingredients: Random chicken breast
Servings
Servings
Instructions
  1. Shelf Life: 3 days
  2. Procedure:
  3. 1. Bring ingredients and tools to one work station
  4. 2. Using a chef’s knife remove membrane and fatty skin
  5. 3. Cut chicken breast into ¾ oz. pieces
  6. 4. Place extra chicken shavings into pan for use in fire sticks
  7. 5. Place ice bag on chicken
  8. 6. Label, date and refrigerate

BACON

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BACON
Tools Needed: Save-a-Day Tongs Storage Container
Servings
Servings
Instructions
  1. Shelf Life: Raw 7 days
  2. Cooked 1 Days
  3. Frozen 1 Month
  4. Procedure:
  5. 1- Determine the amount of Bacon needed for 3 days usage
  6. 2- Place bacon on clean flat top grill
  7. 3- Cook bacon for approximately 9 minutes until crisp
  8. 4- Remove from grill with tongs and place in clean Save-a-Day container
  9. 5- Place in appropriate size container
  10. 6- Label and Refrigerate
  11. Critical Points:
  12. 1- Bacon slices must be hot when placed on items at point of sale
  13. 2- Cover container with lid or plastic wrap