TOMATO CUTS

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TOMATO CUTS
Yield: 1 Tomato will yield approximately ½ cup diced tomatoes Tools Needed: Tomato Shark Cutting Board Chef’s Knife Slicer Ingredients:
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Bring all Tools and ingredients to one work station
  4. 2- Soak whole Tomatoes in ice water for 30 minutes before slicing to firm them up
  5. 3- Remove stem and spot end from all tomatoes using the tomato shark
  6. 4- Set slicer for ¼” slices or use Tomato King Slicer
  7. 5- Use slice tomatoes and cut into ¼”x ¼” pieces
  8. 6- For wedges cut into 6 equal wedges
  9. 7- Place diced tomatoes into drip pan set up and date
  10. Critical Points:
  11. 1- It is important to watch build levels closely to ensure fresh product

SALAD MIX

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SALAD MIX
Yield: 15 to 20 lbs. / Half Prep 7 to 10 lbs. Tools Needed: Gallon Measure Chef’s Knife Cutting Board
Servings
FULL PREP
Ingredients
Servings
FULL PREP
Ingredients
Instructions
  1. Shelf Life: Make Daily
  2. Procedure:
  3. 1- Wash and shred carrots and cabbage
  4. 2- Clean and sanitize prep sink
  5. 3- Fill prep sink ½ ways with water and add 3 gallons of ice
  6. 4- On a clean cutting board cut the iceberg and Leaf lettuce in ½, then in ½ again, cut each ½ into 2”
  7. squares.
  8. 5- Wash and cut romaine into 1” x 1 “square and add to salad mix
  9. 6- Add carrots and red cabbage
  10. 7- Agitate and lift salad mix from water with strainer and place in drip pan set up. Do not drain water from sink until all salad mix is removed because you will be putting dirt back into the leaves.
  11. Critical Points:
  12. 1- Always checks lettuce upon receipt for browning.
  13. 2- Never add fresheners or whiteners or other chemicals to salad

ROMAINE LETTUCE

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ROMAINE LETTUCE
Tools Needed: Pocket Thermometer Cutting Board Chef’s Knife Strainer
Servings
Servings
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Clean and sanitize a prep sink.
  4. 2- Close the drain and add 3 gallons of ice turn on water and fill ¾ full. Looking for 38 degrees
  5. 3- Remove any dark green, burned or scarred outer leaves from each head and discard
  6. 4- Place the head of Romaine lettuce on its side on a clean cutting board. Using a chef’s knife, cut the head into 1” strips from core end to leaf end.
  7. 5- Next, cut the Romaine lettuce into 1” strips, widthwise, to yield 1”x1” pieces. Slice the head until you reach the light-colored stem end (approximately 2 to 3” from core)
  8. 6- Submerge the Romaine lettuce in the ice water and agitate to wash it
  9. 7- When the lettuce is washed, lift it firm the sink using a strainer. Do not drain the water from the sink because you will be putting diet back on the leaves you just washed.
  10. 8- Place the Romaine lettuce in a large perforated container
  11. 9- Label and refrigerate immediately with plenty of air flow for products best shelf life

ONIONS PREP

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ONIONS PREP
Tools Needed: Paring Knife Chef’s knife Slicer
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Bring all equipment and ingredients to one work station
  4. 2- Using a paring knife or chef’s knife nip both ends off each onion, removing only the unusable portion
  5. 3- Peel off the outermost layer of onion and discard
  6. 4- Set the slicer on #7 for 1/4” rings for onion rings
  7. 5- Slice one onion at a time with flat side down
  8. 6- Separate the rings by placing the unbroken large rings (no smaller than 2” in diameter) in one container and the smaller broken into another.
  9. 7- Label and refrigerate
  10. 8- Use small broken red onions for diced onions for salad. (1/4” pieces)

MUSHROOMS PREP

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MUSHROOMS PREP
Yield: 19 Servings Tools Needed: Measuring Cup Wire Strainer Colander Ounce Scale Portion Bag
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Bring all ingredients and equipment to one work station
  4. 2- Clean and sanitize a prep sink
  5. 3- Fill sink with 5 gallons of cold water.
  6. 4- Place mushrooms in water and agitate to loosen dirt. Using a wire strainer, lift the mushrooms from the water and allow to drain thoroughly in a colander.
  7. 5- Remove as many portion bags as needed for portioning. Using a fork carefully puncture holes in bags for air flow.
  8. 6- Place 1 punctured bag on scale, weigh out 8 oz. mushrooms into it, twist bag closed.
  9. 7- Label and refrigerate
  10. Sliced Mushrooms
  11. On a clean cutting board, using a paring knife or chef’s knife, slice the mushrooms into ¼” slices.

LEAF LETTUCE PREP

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LEAF LETTUCE PREP
Tools Needed: Pocket Thermometer Cutting Board Chef’s Knife Strainer
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Clean and sanitize a prep sink.
  4. 2- Close the drain and add 3 gallons of ice turn on water and fill ¾ full. Looking for 38 degrees
  5. 3- Remove any dark green, burned or scarred outer leaves from each head and discard
  6. 4- Place the head of lettuce on its side on a clean cutting board. Using a chef’s knife, remove the core by slicing off the bottom 2” of the head.
  7. 5- Submerge the lettuce in the ice water and agitate to wash it
  8. 6- When the lettuce is washed, lift it firm the sink using a strainer. Do not drain the water from the sink because you will be putting diet back on the leaves you just washed.
  9. 7- Place the lettuce in a large perforated container
  10. 8- Label and refrigerate immediately with plenty of air flow for products best shelf li

CUCUMBER PREP

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CUCUMBER PREP
Yield: 1 cucumber will yield approximately 20 each ¼” slices Tools Needed: Colander Chef’s Knife Cutting Board Storage Container
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Bring all ingredients and equipment listed above to one work station
  4. 2- Place the cucumbers in a colander and rinse with cold water
  5. 3- Nip the ends of the cucumbers removing only the unusable portion
  6. 4- Using a Chef’s knife or slicer, slice the cucumber into ¼” slices
  7. 5- Place the slices into a storage container and cover
  8. 6- Label and refrigerate

CARROT PREP

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CARROT PREP
Yield: 1 lb. of carrots will yield approximately 3 ½ cups shredded carrots or 40 carrot sticks. Tools Needed: Colander Chef’s Knife Cutting Board Vegetable Peeler Box Grater Storage Container Thermometer Ingredients: As Needed Carrots As Needed 38-degree water Shelf Life: Q.I.
Instructions
  1. Procedure:
  2. 1- Bring all ingredients and Tools above to a prep area
  3. 2- Using a vegetable peeler, completely peel carrot
  4. 3- Using a Chef’s knife, nip ends off carrot to remove only the non-edible portion
  5. 4- Place peeled carrots in a colander that has been set in prep sink and rinse with cold water
  6. TO PREP CARROT STICKS
  7. 1- Using a Chef’s knife cut the carrot in half from end to end
  8. 2- Cut each half into 3/8” strips.
  9. 3- Place carrot sticks in a storage container and fill with 38 degree water
  10. 4- Label and refrigerate

FIRE STICKS PREP

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FIRE STICKS
Yield: 10 orders Tools Needed: Cutting Board Chef’s Knife Plastic Wrap #40 Scoop Storage Container
Servings
order
Ingredients
Servings
order
Ingredients
Instructions
  1. Shelf Life: 3 Days
  2. Procedure:
  3. 1- Cook 20 oz. Chicken (Approx. 3 Chicken Breast) using the 4 Step cooking Method
  4. 2- Place cooked chicken into shallow pan and let cool
  5. 3- Once cooled dip in Extra Hot Sauce and cut into 1/4” pieces and place in mixing bowl
  6. 4- Add 16 oz. of Cheddar cheese, Diced Jalapenos, diced Tomatoes, cut corm and mix thoroughly
  7. 5- Place Tortilla on cutting board, cut in ½, then in ½ again
  8. 6- Place cut tortilla on cutting board with point facing toward you
  9. 7- Place 1.5 oz. of chicken mixture on tortilla about ½ way up tortilla
  10. 8- Roll the point over the Chicken as you gently pull towards you, packing the mixture
  11. 9- Fold the 2 sides into the tortilla and roll the rest of the way
  12. 10- To seal the product inside the tortilla use egg wash along the edge.
  13. 11- Place 4 filled tortillas on plastic wrap, seal, label, date and refrigerate
  14. Critical Points:
  15. 1- Always use clean cutting board
  16. 2- Wear gloves when prepping raw products
  17. 3- Be sure chicken has been cooled to at least room temperature before proceeding

JUICY LUCY SLIDERS

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JUICY LUCY SLIDERS
Yield: 96 orders Tools Needed: Cutting Board Chef’s Knife Plastic Wrap Scale Storage Container Mixing Bowl
Instructions
  1. shelf Life: Keep Frozen 30 Days
  2. Procedure:
  3. 1-In mixing bowl combine ground beef, ketchup, sriracha sauce, and fry salt. Mix well
  4. 2-Weigh out 2-1 oz. portions of ground beef mixture and form into a 2-2-inch patty
  5. 3-Cut cheese into quarters and place 2 quarters on top of 1 patty
  6. 4-Cover with the second patty and seal the edges
  7. 5-Wrap each Juicy Lucy in wrap and freeze until ready to use. Label and date
Recipe Notes

Critical Points:
1- Always use clean cutting board

2- Wear gloves when prepping raw products