Line Set Prep Guide...Pre-Cooking Procedure Ver 2.0 Shelf Life: 5 Days Yield: 1 reg. or 2 pizzetta...

These documents are property of Famoso Inc. and may not be reproduced without proper written authorization

Conversions

VOLUME

ml ¼ t ½ t t Tb fl oz ¼ Cup

½ Cup

¼ t 1.25

½ t 2.5 2

t 5 4 2

Tb 15 12 6 3

fl oz 30 24 12 6 2

¼ Cup 60 48 24 12 4 2

½ Cup 120 96 48 24 8 4 2

Cup 240 192 96 48 16 8 4 2

WEIGHTg oz lb

oz 28

lb 454 16

kg 1000 35 2.2

g Gram

kg Kilogram

oz Ounce

lb Pound

ml Milliliter

t Teaspoon

Tb Tablespoon

fl oz Fluid Ounce

These documents are property of Famoso Inc. and

may not be reproduced without proper written

authorization


Table of ContentsPrep Item

ArugulaCherry TomatoesCilantroGluten Smart CrustsGorgonzola Grana Padano Green OnionItalian SausageProsciutto CrispsProsciutto Wrapped Mozzarella BallsRoasted Cherry TomatoesRoasted GarlicRoasted MushroomsSandwich DoughSun Dried TomatoVegan Cheese (Daiya)Vine Ripen TomatoesWing Roasting / PortioningZucchini Baton

Miscellaneous Prep

Oil & Vinegar Mix

Pepperoncini

Sliced Anchovies

Sliced Prawns

Chili Oil – House Made

Roll Ups

Herb Oil

These documents are property of Famoso Inc. and

may not be reproduced without proper written

authorization


Arugula Ver. 1.1

Key Notes: -Make sure to tare/”zero” the scale with a portion bag on it -Do not roll the portion too tight as you may bruise the leaves -14g is equal to 0.5oz (see “Conversions”)

Method: 1. Using scale, weigh out 14g of Arugula 2. Place weighed out portion into a portion bag 3. DAY DOT each portion put into an insert and place in cooler

Shelf Life: 3 Days Yield: 64 Portions Est. Time 30 sec / port

Ingredient ListQuantity Unit Product

1 Case Arugula

Equipment ListScale

Portion Bags

Table of Contents


Arugula Ver. 1.1

1

2

Table of Contents


Cherry Tomatoes Ver. 1.1

Key Notes: -Cherry Tomatoes that are green on the inside are not good to serve -Soft, wrinkly Tomatoes are not good to serve

Method: 1. Remove stem 2. Slice in half, top to bottom 3. Place Tomato halves into inserts 4. Wrap, day dot, and place in cooler

Shelf Life: 4 Days Yield: 5 x 1/9 Inserts Est. Time 8 min.


1 Box Cherry Tomatoes

Equipment ListCutting Board

Chef, Bread, or Paring Knife

Table of Contents


Cherry Tomatoes Ver. 1.1

1 2

4

Table of Contents


Cilantro Ver. 1.1

Key Notes: -If it is too finely chopped the leaves will bruise

Method: 1. Tear or cut off the majority of the stem 2. Chop Cilantro into a coarse chop (dime sized pieces) a little stem is

acceptable 3. Wrap, day dot, and place in cooler

Shelf Life: 3 Days Yield: 1 x 1/9 Insert Est. Time 5 min..


1 Bunch Cilantro


Chef Knife

Table of Contents


Cilantro Ver. 1.2

1

2 b.

2 a.

Table of Contents


Gluten Smart Crust Pressing / Rolling Pre-Cooking Procedure Ver 2.0

Shelf Life: 5 Days Yield: 1 reg. or 2 pizzetta Est. Time 15 mins.


Par Ball Gluten Smart Dough

Equipment ListGluten Smart Peel

Rolling Pin

6’ Stainless Steel Bowl (GFD)

Saran Wrap / Day Dot

11

Key Notes: - Always prepare the gluten smart dough on a ‘gluten smart peel’ stored next to the allergy peels. - Ensure the dough is cooked all the way through; but do not over cook the crust, you want a similar colour to the

sandwich bread, not darker.

Method: 1. Collect your prepared gluten smart dough, equipment and a small bowl of gluten free flour. 2. Always wipe down and sanitize your work surface before you begin. 3. Dust your gluten smart peel with a thin layer of gluten smart flour. 4. Un-wrap the gluten smart dough and place it in a bowl of gluten free flour lightly covering the

ball so it wont stick to the peel or rolling pin. 5. Place gluten friendly dough ball in the center of the peel and using the rolling pin roll out the

dough to the largest ring on the peel. For Pizzetta cut a 10oz ball in half and roll out to pizzetta size.

6. Before cooking always brush the tiles before placing the gluten smart dough into the oven. 7. Cook the dough at least two rotations per side. We are looking for a light golden brown (slightly

lighter than the sandwich breads). Temperature of the oven will determine how many rotations are needed for the dough to cook so if you find it needs 3 rotations per side then do so. During the cooking process the dough will puff up like a balloon.

8. After both sides of the dough have been cooked remove it from the oven, place on a clean-sanitized surface and let cool for 30 mins. As the dough cools it will also deflate. Let this happen naturally and DO NOT PRESS this to flatten it.

9. The end result will look much like a cooked pita bread. 10. Once the crust has cooled down wrap in saran wrap covering all edges and day dot. 11. Place crusts in a pizza box and store in the freezer until needed. 12. Reference Gluten Smart Dough Manual for storage techniques.

Table of Contents


Gluten Smart Crust Pressing/Rolling/Pre-Cooking.Ver 2.0

1. 3 b.

4.

5 c.

3 a.

5 a.

7 b.

12

5 b.

7 a.

7 c. 7 d. 7 e.

Table of Contents


Gluten Smart Crust Pre-Cooking Ver 2.0

7 f. 8.

9.

7 g .

13

10. 11 a.

11 b.

Table of Contents


Gorgonzola Ver 3.0

Key Notes: -If the Gorgonzola is wet, smells more pungent than usual, and its veins are discolored (i.e. grey or brown), show your manager as it is probably spoiled.

Method: 1. Open bag of Gorgonzola Crumble. 2. Portion into 7 x 1/9 inserts. 3. Day dot, wrap and store in walk-in cooler @ 4°C

Shelf Life: 5 Days Yield: 7 x 1/9 inserts Est. Time 5 min.


1 bag 2 kg Gorgonzola

Equipment List7 x 1/9 insert

Table of Contents

2.1. 3.


Grana Podano Ver. 1.2

Key Notes: -Make sure that you do not peel the rind & serve it to our guests -This is an expensive cheese. Make sure that you minimize wastage!

Method: 1. Using a knife, carefully remove the wrapping and place block on

cutting board 2. Cheese the Cheese block into 3 pieces (as shown in photo 2) no

wider than the peeler you use. Grana Pando pieces should be no smaller then a nickel.

3. Wrap each individual block of Cheese with Saran Wrap and place in cooler

4. Using peeler, run the blade along the top of the Cheese firmly, creating a curled shaving

5. Save all irregular pieces to be used for Pastas.

Note: If you use enough Grana Podano you can slice it on your meat slicer. Adjust setting to the same thickness as your peeler.

Shelf Life: 30 Days Yield: 1kg = 4 x 1/9 insert Est. Time 5 min.


1 Kg Grana Podano

Equipment ListCarrot/Potato Peeler

Chef Knife

Cutting Board

Table of Contents


Grana Podano

Ver. 1.1

2 2.a

4 5

Table of Contents


Green Onions Sliced Ver 1.0

Key Notes: - Make sure you trim green onions, and brown or deteriorated stems as it will accelerate the deterioration of

the cut green onions and shorten the shelf life of the green onions. - HACCP/CCP – store in cooler at 4°c.

Method: 1. Collect green onions, cutting board, knife and inserts. 2. Clean any brown stems, or membrane from the green onions before trimming. 3. Trim top of green onions (approx. 1”) 4. Slice green onions to approx. ¼” pieces. 5. Store in 3 x 1/9 inserts, cover and date. 6. Store in fridge at 4°C.

Shelf Life: 3 Days Yield: 3 x 1/9 Insert Est. Time 8 min.


1 2 lbs/pck Clean Green Onions

19

Equipment ListChefs Knife

Cutting Board

3 x 1/9 Inserts

3. 4. 5.

Table of Contents


Italian Sausage Ver 2.3

Key Notes: -MAKE SURE you sanitize any and all surfaces that the RAW Sausage touches! -If you do not put Pan Spray on your roasting pans, the Sausage will stick and tear when you try to flip them; thereby ruining the product’s presentation -DON’T FULLY COOK IT when roasting, the slight pinkness in step 6 is desirable because it will result in a juicier product. It will be cooked fully as a topping on a pizza when it is in the oven.

Method: 1. Thaw Sausage by putting in cooler for an entire day or leaving under cold,

running water until thawed. 2. Spray roasting pan/s with Pan Spray and cover roasting pan with Italian

Sausage. 3. Cook in oven for a few rotations until the top turns light brown 4. Remove and tear apart into 1” Chunks, exposing the uncooked sausage. You

can use 2 Forks or a Dough Scraper for this just make sure that you don’t cut them to small.

5. Place back into oven for a few more rotations until the top turns a light brown.

6. Remove and repeat step 4 until a Slight Pinkish Hue is all that is left to the cooked sausage. This is now complete.

7. Cool Sausage in cooler. 8. Put in inserts, wrap, day dot, and place in cooler.

Shelf Life: 3 Days Yield: 4 x 1/6 Inserts Est. Time 20 min. (cool 20 min.)


1 Tube Italian Sausage

Equipment ListLarge Roasting Pans

Tongs

2 Forks or Dough Scrape

Table of Contents


Italian Sausage Ver 2.3

2.

4.

3.

5.

6 a. 6 b.

8 a. 8 b.

Table of Contents


Prosciutto Crisps Ver. 1.1

Key Notes: -Do not overlap Prosciutto as this will prevent the Prosciutto from cooking properly where it overlaps -Pan Spray is not necessary for this item as the Prosciutto’s natural oil will act as a lubricant -The Prosciutto will cool down quicker if put on a Pizza Plate; this will also allow you to reuse the roasting pan for more Prosciutto will it cools

Method: 1. Lay Prosciutto flat on roasting pan 2. Place pan in oven (do not raise deck) 3. Let rotate twice and remove 4. Flip each piece and replace in oven for 2 more rotations 5. Remove pan and let cool at room temperature 6. Cut each slice individually into nickel-sized pieces

Shelf Life: 5 Days Yield: 1 x 1/9 Insert Est. Time 10 min. (cool 10 min.)


1 Pack Prosciutto

Equipment ListLarge Roasting Pan

Tongs

Chef Knife

Cutting Board

Table of Contents


Prosciutto Crisps Ver. 1.1

1 2

5

43

6

Table of Contents


Prosciutto Wrapped Mozzarella Balls Ver. 2.1

Key Notes: -28g is equal to 1oz (see “Conversions”) -You may find it’s faster to ball several weighed out portions of Cheese first and then wrap all of them at once -Do not let the Cheese sit on the counter/cutting board too long without wrapping it as it will begin to sweat and lose its structure

Method:

1. Grab a whole ball of Fior di Latte from a bucket 2. Using a purple scoop, scoop 1 oz (28g) balls of fior 3. Remove 1 slice of Prosciutto and wrap around ball of Cheese 4. Place into an insert, wrap, day dot, and place in cooler 5. You will have some excess cheese left in the ball. By hand form

excess cheese into 1 oz (28g) balls 6. Repeat steps 3 & 4 for hand formed balls

Shelf Life: 3 Days Yield: 1 Ball Est. Time 30 sec / Ball


28 g Fior di Latte

1 Slice Prosciutto

Equipment ListPurple Scoop

Scale

Table of Contents


Prosciutto Wrapped Mozzarella Balls Ver. 2.1

1 2

3 3.a

Table of Contents


Method: 1. Collect all ingredients and equipment. 2. Place the tomatoes into the metal hotel pan and toss with extra virgin olive oil. 3. Place the pan in the oven and cook for 4 minutes, shake half way through. 4. The skins should blister, darken and split when the tomatoes are ready. The flesh should be quite

tender. 5. Place the hot insert of tomatoes on the cooling rack in the walk in to cool. 6. Once completely cooled, place the tomatoes & juices in to the 1/9 inserts. 7. Cover, label & day dot. 8. Store in fridge at 4°c.

Shelf Life:3 Days


1 Kg Cherry Tomatoes

1 Floz Extra Virgin Olive

Equipment ListMetal Hotel Pan

2 x 1/9 Inserts

Yield: 1 ltr Store in 2 x 1/9 insert.

Est. Prep/Cook Time: 10 mins.

Key Notes: - Be sure to give the pan a shake mid way through cooking to ensure even color and blistering. - Ensure that the tomatoes are cooled completely prior to storing to avoid the danger zone. - HACCP/CCP – store in cooler at 4°c.

Roasted Cherry Tomatoes Ver 1.0 (Only at Certain Locations)

27

3 b.

3 a.

5.

1.

6.

2.

Table of Contents

These documents are property of Famoso Inc. and may not be reproduced without proper written authorization 28


Roasted Garlic Ver. 1.1

Key Notes: -When weighing out the Garlic, make sure to tare your scale with the insert on it (i.e. “zero” it) -The Olive Oil should completely cover the Garlic -Make sure to discard any and all black that may be on the Roasted Garlic as burnt Garlic is very bitter; if you burn it, you should taste it so you understand why you don’t serve this to our guests

Method: 1. Weigh out 300g of Garlic into a metal 1/6 insert 2. Pour 250ml of Olive Oil over cloves. 3. Put insert in oven and roast until light brown in colour (approx. 6-8

minutes) 4. Make sure to monitor closely as the timing may vary due to the

temperature of the oven 5. Drain oil completely and let cool 6. Chop roasted cloves until almost mush 7. Put in an insert, wrap, day dot and place in cooler

Shelf Life: 5 Days Yield: 1 x 1/9 Insert Est. Time 10 min. (cool 20

min.)Ingredient ListQuantity Unit Product

300 g Garlic

250 ml Extra Virgin Olive Oil

Equipment ListMetal 1/6 Insert

Measuring Cup

Chef Knife

Cutting Board

Tongs

Scale

Table of Contents


Roasted Garlic Ver. 1.1

1 2

2.a 3.a

1.a

3

3.b

Table of Contents


Roasted Mushrooms Ver 2.2

Key Notes: - Do not cook until dark – these will overcook in the oven when on a pizza. - Cooking time will vary according to the oven’s temperature. It is a good idea to roast the Mushrooms in the

morning as a lower temperature will be optimal. - Hot mushrooms wont need longer than 2 minutes to drain the juices. Don’t leave them longer or they will

continue to cook. - When cooling anything you want to lay it flat to expose as much surface area as possible quacking the

process.

Method: 1. Place mushrooms into 6” deep hotel pan or 2 x 2” deep hotel pans. 2. Measure out minced garlic and herb oil. 3. Drizzle herb oil and minced garlic over top of Mushrooms. 4. Bake mushrooms in the oven for aprox. 20 min. checking them at least 4 times during

their bake cycle. 5. When checking use tongs mix the top cooked layer down to the bottom exposing

uncooked mushrooms, repeat this step with every check. 6. Cook until mushroom are golden brown, do not over cook them as they will cook again

when topped on a pizza. 7. Once cooked, strain immediately for only 2 min. NOT LONGER. If longer the

mushrooms will continue to cook. 8. Transfer mushrooms to a flat surface like a dough tray or large baking sheet and place in

the walk-in to cool for 20 min. 9. Once cooled place mushrooms into inserts, day dot, wrap and place in cooler.

Shelf Life: 3 Days Yield: 4 x 1/6 Inserts Est. Time 20 min. (cool 20

min.)Ingredient ListQuantity Unit Product

1 Box Mushrooms

240 ml Herb Oil

60 g Minced Garlic

Equipment ListLarge Roasting Pan

Tongs

Colander

Mixing Bowl

Tongs

Table of Contents


Roasted Mushrooms

Ver. 2.2

2 a. 2 b. 3 a.

Table of Contents

3 b. 5. 6.

7. 8. 9.


Sandwich Dough Stretch & Bake (5oz) Ver.2.0

Key Notes: -No crust is needed on Flatbread & Sandwich Dough -Be careful not to pinch the crust, this will prevent the Dough from properly inflating -When cutting the Dough, make sure your knife is parallel to the cutting board and not angled as there can be no holes in the crust of the Sandwich -The Dough will continue to cook slightly from the radiating heat in the sealed insert

Method: 1. Using your palm or the flats of your fingers, gently press a 5 oz Dough to

5.75” inch mark on pizza paddle. (New paddles stretch to the sandwich dough circle)

2. Place in oven & cook for a regular cooking cycle (the Dough should look just like the crust of a well cooked pizza)

3. Once the Dough is done, place the ballooned Dough on the cutting board 4. Cut through the middle of the ballooned Dough to make two halves (a top &

bottom) with a bread knife 5. Once all Dough are cooked and cut, line the bottom of a full insert with

paper towel and place Dough in the insert 6. Cover with lid and place in cool, dry area (not cooler)

Shelf Life: 1 Day Yield: 1 Dough


1 Each 5oz Dough

Equipment ListDough Scraper

Pizza Peels

Pizza Paddle

Bread Knife

Paper Towel

Table of Contents


Sandwich Dough Stretch & Bake (5oz) Ver. 2.0

2 a. 3 a.

3 b. 5.

6.

1 a. 1 b. 1 c.

2 b.

4.

Table of Contents


Sun Dried Tomatoes Ver 1.1

Shelf Life: 5 Days Yield: 400g Store in: 2 x 1/9

Est. Prep Time 10 mins.

Equipment ListScale

Rondel or Soup Pot

Strainer

2” Hotel Pan or Baking Sheet

2 x 1/9 inserts

Key Notes: -HACCP/CCP – store in cooler at 4°c.

Method: 1. Collect ingredients and equipment. 2. Weigh out 400g of Sundried Tomatoes(2 x 200g). 3. On a burner bring 2 L of water to a boil. (aprox 20 mins) 4. Blanch Sundried Tomatoes in boiling water for 5 min. 5. Strain tomatoes and place on a hotel pan or baking sheet. 6. Let Tomatoes cool in the walk-in for 10 mins. 7. Once cooled place Sundried Tomatoes into 2 x 1/9 insert. (200g/insert) 8. Wrap, Day Dot and store in cooler at 4°C.


400 g Sun Dried Tomatoes

2 L Water

1. 2 . 3. 4.

5. 6. 7. 8.

35

Table of Contents


Vegan Cheese (Daiya)

Ver. 1.1

Key Notes: -Frozen, Daiya has a shelf life of 60 days. Thawing only what you need to make your par will minimize wastage.

Method: 1. Remove from freezer and allow to thaw 2. Open bag and portion into inserts 3. Wrap, day dot, and place in cooler

Shelf Life: 5 Days Yield: 5 x 1/9 Inserts Est. Time 3 min.


1 Bag Vegan Cheese (Daiya)

Equipment ListNone Required

Table of Contents


Vegan Cheese (Daiya)

Ver. 1.1

1 1.a

2 3

Table of Contents


Vine Tomatoes Ver. 1.1

Key Notes: -End pieces can be used in Prosciutto Arugula Sandwiches (as long as all 4 pieces are not end pieces) so do not discard

Method: 1. Using tomato corer (star), remove the core from the Tomatoes 2. Place Tomato in the tamer top up (be careful of blades!) 3. Push gently through blades using guard 4. Put sliced Tomatoes in inserts 5. Wrap, day dot, and place in cooler

Shelf Life: 2 Days Yield: 1 x 1/9 Insert Est. Time 5 min.


2 Each Vine Tomatoes

Equipment ListTomato Tamer

Cutting Board

Tomato Corer

Table of Contents


Vine Tomatoes Ver. 1.1

1 1.a

4

32

Table of Contents


Wing Roasting & Portioning Ver 2.0 (Only at Certain Locations)

Method: 1. Collect all equipment & ingredients 2. If wings are still frozen place them under cold running water until thawed. 3. Spray the hotel pan evenly with non stick aerosol pan spray place raw chicken wings 4. Place the wings in the hotel pan evenly ensuring that thy are not over crowded, no

more than 60 wings per hotel pan. 5. Cover the hotel pan tightly with two sheets of aluminum foil 6. Set a timer for 10 minutes, place the hotel pan in the oven at 330°C. – 350°C. 7. After the 10 minutes, pull the wings from the oven, carefully pull the foil back & check

the internal temperature of three of the largest wings using a probe thermometer. The internal temperature must be a minimum of 75°C. there should be no visible blood at this point

8. If the internal temp is less than 75°C. cover them back up with the foil, set a timer & roast for 3 more minutes. Repeat the temp check.

9. Once the wings have reached 75°c. uncover them completely & cool in the walk n fridge on the cooling rack to 4°C. to be portioned

Portioning: 10. Place 8 pieces of chicken wings in each bag making sure to have drum & wing pieces

mixed in. 11. Fold over the top of the bag to remove as much air as possible. 12. Day dot each individual bag, place them into 1/3 inserts, cover, label & day dot the

inserts. 13. Store in fridge at 4°c.

Shelf Life: 4 Days Yield: 10 – 11 portions Est Prep Time – 5min

Est Cook Time – 10min

Equipment ListMetal Hotel Pan

Aluminum Foil

Pan Spray

Scale

Portion Bags / Day Dots

Ingredient ListAmount Unit Product

1 bag 8/10 Chicken Wings

41

Key Notes: -HACCP/CCP – store in cooler at 4°c. - Fully sanitize all hands and surface area before and after handling raw chicken - All wings should be fully cooked prior to portioning to prevent food borne illness

Table of Contents


Wing Roasting & Portioning Ver 2.0 (Only at Certain Locations)

42

Key Notes: -HACCP/CCP – store in cooler at 4°c. - Fully sanitize all hands and surface area before and after handling raw chicken. - All wings should be fully cooked prior to portioning to prevent food borne illness.

3.

4. 6 a. 6 b.

7. 9. 10 a.

10 b. 11. 12.

2.1.

Table of Contents


Zucchini Baton Pistachio Pesto Primavera Ver 1.0

Shelf Life: 3 Days Yield: 192 sticks Store in: 2 x 1/9

Est. Cook Time: 3 mins. Est. Cooling Time: 7 mins.


Chefs Knife

2 x 1/9 inserts

3 Large flat roasting pans

Pan Spray

Tongs

1 x 1/3 insertMethod: 1. Collect ingredients and equipment . 2. Cut the ends off the zucchini, discard ends. 3. Cut the zucchini into 4 even pieces. 4. Turn the zucchini upright, and cut into four slices. 5. Take 2 of the slices, lay down and cut into 4 batons (sticks) 6. Repeat steps 2-5 until all 3 zucchini’s are cut. 7. Place into a 1/3 insert until you are ready to cook them. 8. Spread out the cut zucchini onto roasting pans. 9. Drizzle extra virgin olive oil over the zucchini. 10. Mix up the zucchini in oil before placing in oven. 11. Place in oven and let cook for 90 secs. Take zucchini out and turn over, cook for another 90s secs. 12. The zucchini should be slightly browned, and the texture should have a slight bite to it. 13. Take roasting pan out and let zucchini cool. This will take 5-10mins. 14. Once cool, place zucchini into 2 x 1/9 inserts, wrap, day dot and place in fridge. 15. Store in fridge at 4°C.


3 Pcs/180g

Zucchini


Key Notes: - “Baton” refers to a small stick. - HACCP/CCP – store in cooler at 4°c.

Table of Contents


2. 4.

9.

3.

5 b.

12.

8.

11.

13. 14 a. 14 b.

Zucchini Baton Pistachio Pesto Primavera Ver 1.0

5 a.

Table of Contents


Oil & Vinegar Mix Ver. 2.1

Key Notes: - Discard dressing if it starts to thicken. When settled, there should always be 1 part Balsamic Vinegar and 2 parts Extra Virgin Olive Oil -If you are using a 750ml squeeze bottle instead of a 1L bottle, change the recipe portions to 400ml Olive Oil and 200ml Balsamic Vinegar – make sure that there is some extra room at the top of the squeeze bottle so that the Oil & Vinegar can mix properly when shaken

Method: 1. Pour 200ml of Olive Oil into squeeze bottle 2. Pour 100ml of Balsamic Vinegar into same squeeze bottle 3. Secure lid and shake vigorously before use

Shelf Life: 3 Days Yield: 300 ml



100 ml Balsamic Vinegar

Equipment ListMeasuring Cup

1L Squeeze Bottle

Table of Contents


Oil & Vinegar Mix Ver. 2.1

1 2

3

Table of Contents


Pepperoncini Ver. 1.0

Method: 1. Drain Pepperoncini into 4 Soup To Go containers 2. Save Brine, split evenly among the 4 cont. Day Dot and Date * Continue for Add On Topping Speck 1. To Dice - gently pull stem from Pepper and Dice 2. Put diced Pepperoncini into an insert, wrap, day dot, and place in

cooler or cut to order

Shelf Life: 5 Days if cut 30 Days if not and in Juice

Yield: 4 x Soup To Cont. 1 Container = 1/9 insert


1 Bag Pepperoncini

Equipment List4 Soup To Go Containers

Chef Knife

Cutting Board

Table of Contents


Pepperoncini Ver. 1.1

1. 2.

1a. 1b.

1c. 2.

Table of Contents


Sliced Anchovies Ver. 1.1

Key Notes: -12 halves go on a single Pizza (6 for a Pizzetta); make sure to place them just as you would the Red Pepper in a pinwheel design

Method: 1. Remove Anchovies from tin 2. Place on cutting board and slice lengthwise 3. Place back in tin and wrap in saran wrap

Shelf Life: 7 Days Yield: 12 Slices


1 Tin Anchovies

Equipment ListChef Knife

Cutting Board

Saran Wrap

Table of Contents


Sliced Anchovies Ver. 1.1

1 1.b

2 2.b

1.a

2.a

3

Table of Contents


Sliced Prawns Ver. 1.1

Key Notes: - Hands, knife and work area must be sanitized after cutting. - Prawns must only be cut in Hot Kitchen.

Note: Cutting Raw Prawns In Hot Kitchen Only Method: 1. Remove tail from prawn. 2. Cut prawn in half from tip to tail. 3. Place cut prawns in a ramekin when passing to Toppings 2, wash hands and

sanitize cutting surface. 4. Toppings 2 will add Prawns to the pizza same as adding the basil, WASH

HANDS IMMEDIATELY AFTER, and sanitize work surface. Full Pizza - 4 Prawns cut in half = 8 pcs Half Pizza – 2 Prawns cut in half = 4 pcs

Shelf Life: To Order Yield: 4 – 8 Halves


2 or 4 Each Prawns

Equipment ListChef Knife

Cutting Board

1. 2a.

2b. 3.

Table of Contents


Chili Oil – House Made Ver. 1.1

Method: 1. Collect all ingredients and equipment. 2. Scale and measure all ingredients. 3. To make the spice sachet, take the coffee filter and place the whole black peppercorns, fennel seeds and star anise into the center

of the filter. 4. Pull some saran wrap out, about 1 foot, take the sheet of wrap and roll it up to make a tight strip-string. 5. Bring the sides of the filter up to the center and pinch, wrap the sachet tightly, tie in a knot and trim ends. Discard ends. 6. Place 3 ltr Extra Virgin Olive in into the rondel pot. 7. Place the smoked paprika, chili flakes, bay leaves and spice sachet into the pot. 8. With a whisk, gently stir ingredients, followed by lightly pressing down the spice sachet to get immerged into the oil. 9. Set temperature on induction at 210°c and set timer for 8 min. 10. Bring to a simmer then remove from heat. 11. Set the spicy oil aside to let cool and steep in it’s flavours for 60 mins. 12. Once the oil has cooled transfer it into a bottle or insert, make sure you keep the sachet in the oil. 13. Chili Oil must sit for 24 hours before use to allow flavours to develop. 14. Label, and day dot. 15. Store spicy oil in the fridge at 4°c

Shelf Life: 30 DaysYield: 3 ltr

Est.Prep Time: 6 min. Est.Cook Time: 8 min.

Est. Cooling/Steeping Time: 60 min.


3 L Extra Virgin Olive Oil

100 g Chili Flakes

20 g Star Anise

10 g Fennel Seeds

20 g Smoked Paprika

4 pcs Bay Leaf

5 g Whole Black Peppercorns

Equipment ListMeasuring Cup

Scale

Induction Burner

Coffee Filter

Saran Wrap

Rondel Cooking Pot

Jug or Insert

Timer

Squeeze Bottle

Key Notes: -Be careful not to tear the coffee filter as you want the 3 spices, black peppercorn, fennel seeds, and star anise not spill into the oil. - Be gentle when stirring ingredients in pot to not tear the coffee filter. - Let spicy oil sit at least 24 hrs. before using to develop more flavour. - Be careful not to bring the spicy oil to a boil, this will damage the spices and give off a bitter taste.

Table of Contents


Chili Oil – House Made Ver. 1.1

1. 3. 5 a.

5 b. 6. 8 a.

8 b. 10. 12 a.

12 b.

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Method: 1. Collect all products and equipment. 2. Lay out a kitchen towel on a cutting board, open up lengthways. 3. Cut kitchen towel in half. 4. Fold over the towel. 5. Turn towel and begin to “Roll Up” tight to make a cigar shape. 6. Take an elastic band and stretch over tightly. 7. Place 2 oz of water in a 1/9 insert. 8. Then place the 4 roll ups just on the inside of the 1/9. 9. Place “Roll Up’ kits in all stations. 10. When you need to clean-wipe a dirty plate, use the wet side of the towel. 11. If the towel becomes too dirty, un-wrap, wash under hot water, rince and re-roll wrap. 12. Discard after each shift.

Shelf Life: Per Shift


1 pc Kitchen Towel

55

Equipment List1/9 Insert

Cutting Board

Kitchen Knife

Elastic Bands

Yield: 1 Kitchen Towels equal 2 Roll Ups. Est. Prep Time 5 mins.

Key Notes: - These roll up are not only for our feature menus; these cleaning towels are part of every

service. - Keeping your hands clean in a kitchen when working for food can be hard in a pizzeria;

the roll ups are part of the last defense before food leaves the kitchen. - A clean and tidy plate = a very happy guest!

Roll Ups Cleaning Towels for Wiping Plates Ver 1.0

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Roll Ups Cleaning Towels for Wiping Plates Ver 1.0

2. 3. 4.

5 a. 5 b. 6 a.

6 b. 6 c. 7.

8. 10 a. 10 b.

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Herb Oil Ver 1.0

Key Notes: - Product does not need refrigeration.

Method: 1. Weigh out oregano. 2. Put oregano in a 750 ml squeeze bottle. 3. Fill with olive oil.

Shelf Life: 30 days Yield: 750ml Est. Time: 2 min.

Equipment ListScale

750 ml Squeeze Bottle

Ingredient ListAmount Unit Product


4 g Oregano

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1. 2. 3.

Line Set Prep Guide...Pre-Cooking Procedure Ver 2.0 Shelf Life: 5 Days Yield: 1 reg. or 2 pizzetta...

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Transcript of Line Set Prep Guide...Pre-Cooking Procedure Ver 2.0 Shelf Life: 5 Days Yield: 1 reg. or 2 pizzetta...