2004-05EME Recipe 2 - Salad Prep

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2004-05EME Recipe 2 - Salad Prep Powered By Docstoc
					RECIPE MANUAL

2005
ITEM: Coleslaw YIELD, PORTION: 32 YIELD, BATCH: 5 ½ lb. (2.5 kg) SHELFLIFE: 6 shifts DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Shredded Green Cabbage – washed, peeled, shredded 2. Shredded Carrots – washed, peeled, shredded 3. Coleslaw Dressing – cold, fresh

WT. 4 lbs. (1.8 kg) 1 lb. (480 g)

VOL.

EA.

2 cups (470 ml)

1. Wash bulk cabbage thoroughly and shred into 1” (.3 cm) strands. Add to a large lexan container. 2. Wash carrots thoroughly. Peel and shred into 1/8” (3 cm) strands. Mix with the cabbage. 3. Add coleslaw dressing and thoroughly mix using rubber gloves. 4. Transfer coleslaw to appropriate storage containers. 5. Label, date, initial, rotate, time and shelf life

Note:

Coleslaw should be prepared in the morning and allowed to marinate for a minimum of 2 hours prior to service.

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RECIPE MANUAL

2005
ITEM: Iceberg Lettuce for Garden YIELD, PORTION: 48 YIELD, BATCH: As Needed SHELFLIFE: Fresh Daily DATE REVISED: 2005

1. 2. 3. 4. 5.

INGREDIENTS, SPECIFICATIONS Iceberg Lettuce – cold, fresh Water – cold, 40F/4.4C Ice Salt – granulated Vinegar – white

WT.

VOL.

EA. 6 ½ sink

2 gallons (7.2 l) ½ cup (120 ml) ½ cup (120 ml)

1. Close drain; add 2 gallons (7.2 l) of ice and fill sink half full with water. 2. Add salt and vinegar to the water and swirl until salt has dissolved thoroughly. 3. When water temperature has reached 40F/4.4C, remove all unmelted ice with a strainer. 4. Remove dark green, burned or scarred outer leaves from each head. Then remove the core by gently hitting the exposed core on the palm of your hand and twist. 5. Submerge heads in water, core side down, and agitate in an up and down motion to remove dirt from the core end. 6. Let heads soak for 5 minutes. 7. Remove heads from water and place in a lexan with drain tray, core side down, and allow to drain. 8. Once drained, cut the head through the core into quarters using a chef’s knife. 9. Remove the inner 1 ½ “to 2 “(4 to 5 cm) of the lettuce (heart) and reserve for salad mix. 10. Line the bottom of a 6” (15 cm) 1/3 pan with waxed paper and place lettuce quarters in rows of 1 x 2 on top of it. 11. Cover layer with wax paper and repeat the lettuce layer 2 times. 12. Cover pan, Label, date, initial, rotate, time and shelf life, and store under refrigeration.

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RECIPE MANUAL

2005

ITEM: Oriental Salad Mix YIELD, PORTION: 12 – 8 oz. (240 g); 24 – 4 oz. (120 g); 48 – 2 oz. (60 g) YIELD, BATCH: 6 ½ lbs. (3 kg) SHELFLIFE: 4 shifts DATE REVISED: 2005 INGREDIENTS, SPECIFICATIONS Green Cabbage – shredded, cold, fresh Red Cabbage – shredded, cold, fresh Carrots – shredded, cold, fresh Romaine – cold, washed 3/8” (1 cm) sliced strips WT. 2 lb. (.9 kg) 1 lb. (480 g) 1 lb. (480 g) 2 ½ lb. (1.1 kg) VOL. EA.

1. 2. 3. 4.

1. Remove outer leaves and any bruised scarred leaves from heads of romaine. Place whole trimmed heads of romaine into a chilled water bath. Holding heads from core end, agitate heads with an up and down motion in water until heads are clean (approx. 15 seconds). Shake heads to remove excess water and stand core-end up in a lexan container to allow water to drain. 2. Weigh out green cabbage, red cabbage and shredded carrots and place into lexan container. 3. Place drained, cleaned heads of romaine onto a cutting board. Holding the head by the core and using a sharp French knife, begin cutting down the entire head from the leafy end in 3/8” to 1/2” (1 cm to 1.25 cm) thick slices. Continue cutting romaine in this fashion until you are within 2” (5 cm) of the base of the core. Romaine should look like long, thin strands. Weigh out required amount of romaine and add to the lexan with the cabbage and carrots. 4. Gently toss all ingredients in lexan until evenly mixed. 5. Portion into correct size: 8 oz. (240 g), 4 oz. (120 g), 2 oz. (60 g). 6. Store under refrigeration until needed for service. 7. Label, date, initial, rotate, time and shelf life Note:  When portioning Oriental Salad Mix, discard the very end of the batch if they are mostly fine small pieces instead of long shreds and strands.

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RECIPE MANUAL

2005
ITEM: Romaine Prepping Procedure YIELD, PORTION: N/A YIELD, BATCH: As Needed SHELFLIFE: 4 shifts DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Romaine Lettuce – cold, fresh, green, 3/8" (1 cm) sliced strips 2. Salt – granulated 3. Vinegar – white 4. Water – cold 5. Ice

WT. 12 heads

VOL.

EA.

½ cup (120 ml) ½ cup (120 ml) ½ sink 4 gallons (14.4 l)

1. Fill prep sink ½ full of cold water and add ice. Add more ice if necessary to achieve 40°F/ 4.4C water. Check temperature of water with pocket thermometer. 2. Add vinegar and salt. Swirl water until salt has dissolved thoroughly. 3. When water has reached 40°F/4.4C, remove any unmelted ice. 4. Remove the dark green, burn, or scarred outer leaves from each head. Place the whole trimmed heads of romaine into the chilled water bath. Holding heads from core end, agitate heads with an up and down motion in water until heads are cleaned (approx. 15 seconds). Shake heads to remove excess water. 5. Remove and allow to drain in a perforated lexan, core end up until excess moisture has drained. 6. Place the drained romaine heads on a cutting board and cut the core off 1” (2.5 cm) above the core. Chop lettuce into 3/8” (1 cm) strips. Portion into 4 oz. (120 g) by weight into a plastic bag. 7. Label, date, initial, rotate, time and shelf life, and store under refrigeration.

NOTE: Portion appropriate 4 oz. (120 g) bags for regular salad versions.

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RECIPE MANUAL

2005
ITEM: Salad Mix YIELD, PORTION: 12 lbs (5.4 kg) YIELD, BATCH: As Needed SHELFLIFE: 3 shifts DATE REVISED: 2005

1. 2. 3. 4. 5.

INGREDIENTS, SPECIFICATIONS Iceberg Lettuce – cold, fresh, pre-chopped Romaine – cold, fresh Spinach – cold, fresh, washed Shredded Cabbage – red, 1/8" (3 cm) shred, cold, fresh Shredded Carrots – 1/8" x 1" (3 cm x 2.5 cm), cold, fresh

WT. 5 lbs. (2.25 kg) 6 lbs. (2.7 kg) 4 oz. (120 g) 6 oz. (180 g) 8 oz. (240 g)

VOL.

EA.

1. In a large lexan add the following ingredients: 2. Iceberg Lettuce: Be sure that the squares are 1 ½" x 1 ½" (4 cm x 4 cm) squares. Add to the salad mix. 3. Romaine: Follow the Romaine prepping procedure. Remove the dark green, burned, or scarred outer leaves from each head. Then using the 8" (20 cm) chef knife, cut the core off 1" (2.5 cm) above the core. Chop lettuce into 3/8” (1 cm) strands. Add to salad mix. 4. Spinach: Remove the dark green, burned, or scarred outer leaves. Pick the stems of the spinach off the leaf at the base of the leaf, leaving no stem. Tear the spinach into 1 ½” x 1 ½” (4 cm x 4 cm) squares. Add to Salad Mix. 5. Shredded Red Cabbage: Place the shredded red cabbage into the salad mix. 6. Carrots: Add shredded carrots to Salad Mix. 7. Gently mix all ingredients in Salad Mix to get a good mixture of ingredients. Store in proper container in walk-in. Label, date, initial, rotate, time and shelf life 8. Portioning Size Regular Salads 4 oz (120 g) Large Salads 8 oz (240 g) Taco Salads 6 oz (180 g)

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RECIPE MANUAL

2005
ITEM: Shredded Cabbage Prepping Procedure YIELD, PORTION: N/A YIELD, BATCH: As Needed SHELFLIFE: 4 shifts DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Red or White Cabbage – fresh, cold

WT.

VOL.

EA. 1

1. Remove all outer leaves from cabbage. Using a knife carefully remove the core. Wash cabbage thoroughly under cool water and allow to drain in perforated lexan. 2. Once drained, cut cabbage into quarters. 3. Insure that the shredding blade is properly inserted into Robo Coupe. Shred into 1/8" (.3 cm) slices in appropriate container. 4. Cover cabbage and store under refrigeration until needed for service. 5. Label, date, initial, rotate, time and shelf life

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RECIPE MANUAL

2005
ITEM: Shredded Carrots Prepping Procedure YIELD, PORTION: N/A YIELD, BATCH: As Needed SHELFLIFE: 4 shifts DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Carrots – fresh, cold

WT.

VOL.

EA. As Needed

1. Peel required amount of carrots and remove stem ½” (1.25 cm) below base. Wash carrots thoroughly in cool water. 2. Cut carrots in half lengthwise, and cut thicker carrots in half widthwise. 3. Insure that the shredding blade is properly inserted in the Robo Coupe. Shred Carrots into 1/8" (.3 cm) slices into appropriate container. 4. Cover carrots and store under refrigeration until needed for service. 5. Label, date, initial, rotate, time and shelf life

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RECIPE MANUAL

2005
ITEM: Shredded Lettuce Prepping Procedure YIELD, PORTION: As Needed YIELD, BATCH: N/A SHELFLIFE: Fresh Daily DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Iceberg Lettuce – fresh, cool, washed 1. Core and remove brown, burnt or scarred leaves.

WT.

VOL.

EA. As Needed

2. Use a knife or place on slicer and slice into 1/8" (.3 cm) slices. 3. Place in portion bag and squeeze airtight, not to break bag, and twist hard. 4. Store under refrigeration. Label, date, initial, and rotate, time and shelf life.

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RECIPE MANUAL

2005
ITEM: Spinach Prepping Procedure YIELD, PORTION: N/A YIELD, BATCH: As Needed SHELFLIFE: 4 shifts DATE REVISED: 2005

1. 2. 3. 4. 5.

INGREDIENTS, SPECIFICATIONS Spinach – cold, cleaned, not gritty Salt – granulated Vinegar – white Water – cold Ice

WT. 2 lbs. (.9 kg)

VOL. ½ cup (120 ml) ½ cup (120 ml) ½ sink 4 gallons (14.4 l)

EA.

1. Fill prep sink ½ full of cold water and add ice. Add more ice if necessary to achieve 40°F/ 4.4C water. Check temperature of water with pocket thermometer. 2. Add vinegar and salt. Swirl water until salt has dissolved thoroughly. 3. When water has reached 40°F/4.4C, remove any unmelted ice with a strainer. 4. Remove all but ½" (1.25 cm) of the stem. Place whole leaf into salad wash. 5. Gently swirl or agitate spinach. This will aid in removing any insecticides, bugs, or dirt. Taste one leaf for grit. Feel with mouth for sand or dirt left on leaf. If spinach is clean, proceed to step 6. If spinach is not clean, remove spinach from sink and repeat steps 1 through 5. 6. Remove and allow to drain until excess moisture has drained. Note: Do not drain sink first. 7. After spinach has drained, tear spinach by hand into 1 ½” x 1 ½” (4 cm x 4 cm). 8. Label, date, initial, rotate, time and shelf life, and store under refrigeration. Note:  If you are currently using cleaned and trimmed spinach, you need not follow steps 16. Make sure to remove excessive length stems.  DO NOT use a knife on the spinach because it will bruise the leaves and decrease the shelf life.

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