Recipe Box Cafe Project

CAFÉ CANTINA

Homemade'Guacamole'Served'with'

'Baked'Corn'Tortilla'Chips'''

Ropa'Vieja''

Oven'Baked'Plantains'with'Dark'Chocolate'

Menu

CAFÉ CANTINA

Homemade'Guacamole'Served'with''Baked'Corn'Tortilla'Chips''

Homemade'guacamole'infused'with'red'onion,'fresh'cilantro,'jalapeno,'fresh'lime'juice,'and'a'pinch'of'sea'salt.'

Served'with'baked'and'lightly'salted'corn'tortilla'chips,'sprinkled'with'cumin'and'smoked'paprika."

Ropa'Vieja'Ropa'Vieja'might'mean'“Old'Clothes,”'but'it'certainly'

doesn’t'taste'like'old'clothes!'It'received'its'names'because'the'dish'resembles'torn'rags'or'clothes.'This'Cuban'favorite'

is'a'fragrant,'colorful'dish'of'shredded'beef'in'a'sauce'of'tomatoes'and'bell'peppers'is'served'over'a'bed'of'brown'

rice.''Oven'Baked'Plantains'with'Dark'Chocolate'

Ripe,'caramelized'plantains,'baked'in'a'touch'of'coconut'oil.'Served'with'a'sprinkle'of'cinnamon'and'a'delicious'

chocolate'drizzle.'

Menu

CAFÉ CANTINA

Homemade'Guacamole'Served'wit'Baked'Corn'Tortilla'Chips'The'Avocadoes'provide'monounsaturated'fats,'which'assist'with'lowering'LDL'Cholesterol.'The'Red'onions'provide'phytochemicals'

that'provide'longKterm'health'benefits.'Cilantro'contains'vitamins'C,'A'and'K."The"tomatoes"contain"lycopene,"which"has"

been"found"to"have"antioxidant"benefits."The"baked"corn"tortilla"chips"contain"phosphorus.""

Ropa'Vieja'The'Beef'contributes'to'your'daily'protein'food'intake'and'iron,'which'is'important'for'the'production'of'healthy'red'blood'cells.'The'green'peppers'provide'a'rich'source'of'Vitamin'C,'along'with'essential'minerals'such'as'iron,'potassium,'magnesium'and'zinc.'

The'Brown'Rice'is'a'whole'grain,'high'in'magnesium,'which'is'good'for'the'heart.'Magnesium'also'is'an''important'mineral'for'

regulating'blood'pressure'and'offsetting'sodium.'''Oven'Baked'Plantains'with'Dark'Chocolate'

The'Plantains'are'starchy,'low'in'sugar'and'are'a'good'source'of'potassium'and'fiber.'Plantains'also'contain'a'significant'amount'of'vitamin'A'and'C'compared'to'bananas.'The'touch'of'coconut'oil'

can'improve'blood'cholesterol'levels'and'may'lower'your'risk'of'heart'disease.'The'Dark'chocolate'is'rich'in'antioxidants.'

Nutritional Benefits

!

9!!

Recipe&Information&Formal!Name:! Baked&Tortilla&Chips&

Prep!Time:! 15!minutes!!

Preparation&Information&Preparation!Date:! February,!4th,!2016!

Yield:! 1!Portions:! ~8!C!9!Chips!(One!tortilla)!

! !!Description& Prep&Technique& Quantity& UOM&Corn!Tortillas!Olive!Oil!

! 2.1!0.25!

EACH!TSP!

Ground!Cumin! ! 0.25! TSP!Smoked!Paprika! ! 0.25! TSP!Salt! ! 0.023! TSP!Black!Pepper! ! 0.03! TSP!!Equipment&Needed:& Parchment!Paper!Sharp!Knife! Oven!Sheet!Pan! Pastry!Brush!!Step#& Preparation&

1. Preheat!the!oven!to!350°!F.!

2. With!a!pastry!brush!paint!a!very!light!coating!of!oil!on!one!side!of!each!tortilla.!

3. Stack!the!tortillas!greased!side!up!in!an!even!pile.!With!a!sharp!knife!cut!the!stack!in!half,!

then!into!quarters!and!finally!into!eighths.!

4. In!a!small!bowl,!combine!the!remaining!ingredients.!

5. Lay!the!cut!tortillas!flat!on!a!parchmentClined!sheet!pan.!

6. Sprinkle!the!seasoning!onto!the!tortillas.!Then!toast!the!chips!in!the!oven!for!10!minutes!or!

until!crisp.!

7. Take!the!tortilla!chips!out!of!the!oven!and!serve!immediately!or!let!cool!and!place!into!a!

container!until!ready!to!serve.&

!

9!

!

Recipe&Information&Formal!Name:! Baked&Tortilla&Chips&

Prep!Time:! 15!minutes!

!


Yield:! 100!

Portions:! ~8!Chips!(One!tortilla)!

! !

!

Description& Prep&Technique& Quantity& UOM&Corn!Tortillas!

!

Olive!Oil!

! 150!

!

0.52!

EACH!

(~13%Dozen)%CUP!

Ground!Cumin! ! 0.52! CUP!

Smoked!Paprika! ! 0.52! CUP!

Salt! ! 2.3! TSP!

Black!Pepper! ! 1! TBSP!

!

Equipment&Needed:& Parchment!Paper!

Sharp!Knife! Oven!

Sheet!Pan! Pastry!Brush!

!

Step#& Preparation&1. Preheat!the!oven!to!350°!F.!

2. With!a!pastry!brush!paint!a!very!light!coating!of!oil!on!one!side!of!each!tortilla.!

3. Stack!the!tortillas!greased!side!up!in!an!even!pile.!With!a!sharp!knife!cut!the!stack!in!half,!

then!into!quarters!and!finally!into!eighths.!

4. In!a!small!bowl,!combine!the!remaining!ingredients.!

5. Lay!the!cut!tortillas!flat!on!a!parchment\lined!sheet!pan.!

6. Sprinkle!the!seasoning!onto!the!tortillas.!Then!toast!the!chips!in!the!oven!for!10!minutes!or!

until!crisp.!

7. Take!the!tortilla!chips!out!of!the!oven!and!serve!immediately!or!let!cool!and!place!into!a!

container!until!ready!to!serve.&

!

9!!

Recipe&Information&Formal!Name:! Guacamole&

Prep!Time:! 30!minutes!!Preparation&Information&

Preparation!Date:! February,!4th,!2016!Yield:! 1!

Portions:! ~2/3!of!a!cup!!Description& Prep&Technique& Quantity& UOM&Avocado!Limes!

!Juiced!

0.5!0.1!

EACH!EACH!

Kosher!Salt! ! 0.01! TBSP!Jalapeno! Finely!diced! 0.1! EACH!Red!Onion! Finely!diced! 0.02! CUP!Plum!Tomato! Chopped! 0.1! EACH!Cilantro! Chopped! 0.056! OZ!!Equipment&Needed:& Large!bowl!Potato!Masher! Plastic!Wrap!Chef’s!Knife! Serving!bowls!!Step#& Preparation&

1. Place the Avocados, Lime Juice, and salt into a bowl. Mash with a potato masher until smooth.&

2. Add jalapeno, onion, tomato and cilantro into the bowl. Mix thoroughly.&

3. Cover with 2 layers of plastic wrap and refrigerate until ready to serve. Spoon the guacamole

into serving bowls.&

!

9!!

Recipe&Information&Formal!Name:! Guacamole&

Prep!Time:! 30!minutes!

!


Yield:! 100!Portions:! ~2/3!of!a!cup!

!Description& Prep&Technique& Quantity& UOM&Avocado!Limes!

!Juiced!

50!12!

EACH!EACH!

Kosher!Salt! ! 1.07! TBSP!Jalapeno! Finely!diced! 8! EACH!Red!Onion! Finely!diced! 2! CUP!Plum!Tomato! Chopped! 12! EACH!Cilantro! Chopped! 5.6! OZ!!

(2#bunches)#!

Equipment&Needed:& Large!bowl!

Potato!Masher! Plastic!Wrap!Chef’s!Knife! Serving!bowls!

!Step#& Preparation&

1. Place the Avocados, Lime Juice, and salt into a bowl. Mash with a potato masher until smooth.&

2. Add jalapeno, onion, tomato and cilantro into the bowl. Mix thoroughly.&

3. Cover with 2 layers of plastic wrap and refrigerate until ready to serve. Spoon the guacamole

into serving bowls.&

!

9!!

Recipe&Information&Formal!Name:! Ropa&Vieja&


Preparation!Date:! February,!4th,!2016!Yield:! 1!!!

Portions:! 8!oz!!Description& Prep&Technique& Quantity& UOM&Chuck!Roast!!Achiote/Annatto!Powder!Yellow!Onion!Garlic!!

Whole,!lightly!seasoned!with!salt!and!pepper!!Peeled,!julienned!Minced!!!

4.0!!0.1!0.1!!0.1!

Oz!!Tsp!Each!Each!

Olive!Oil! ! 0.1! Fl!Oz!Carrot! Peeled,!julienned! 0.1! Each!! ! ! !! ! ! !Green!Bell!Pepper! Seeded,!chopped! 0.12! Each!Chopped!Green!Chilies!(4!oz!can)! Drained! 1.2! Oz!Plum!Tomatoes!(28!oz!can)! Drained,!chopped! 2.8! Oz!Tomato!Paste! ! 0.2! Tbs!Brown!Rice!Water!

Raw! 0.25! Cups!

!Equipment&Needed:& !Dutch!Oven! !Spatula!or!Spoon! !!Step#& Preparation&1. Season!Chuck!Roast!with!salt!and!pepper.!Place!in!a!large!Dutch!oven!with!achiote!powder,!

onion,!and!garlic!cloves.!Add!water!to!cover.!Heat!to!boil,!reduce!heat,!cover,!and!simmer!until!meat!is!tender,!about!2Y!2!½!hours.!Remove!from!heat,!let!stand!until!cool!enough!to!handle.!Reserve!liquid.!Pull!meat!along!the!grain!into!long,!ropy!strands.!

2. Heat!olive!oil!in!a!large!skillet!over!medium!heat.!Add!carrot!and!bell!pepper.!Cook!until!soft!about!5!minutes.!Add!green!chilies,!chopped!tomatoes,!and!tomato!paste.!

3. Stir!in!2!cups!of!reserved!cooking!liquid!from!meat.!Cover,!and!simmer!for!15!minutes.!Uncover,!raise!heat!to!mediumYhigh.!Cook!until!sauce!has!thickened,!about!5!minutes.!Pour!over!beef.!

4. Serve!beef!over!cooked!brown!rice.!(Make!rice,!according!to!package!instructions,!while!sauce!is!being!prepared)!!

!

9!!

Recipe&Information&Formal!Name:! Ropa&Vieja&


Preparation!Date:! February,!4th,!2016!Yield:! 100!!!

Portions:! 8!oz!!Description& Prep&Technique& Quantity& UOM&Chuck!Roast! Whole,!lightly!seasoned!with!

salt!and!pepper.!25! lbs!

! ! ! !Achiote/Annatto!Powder! ! 4! Tbsp!Yellow!Onion! Peeled,!julienned! 6! Each!Garlic!Cloves!Olive!Oil!Carrot!

Minced!!Peeled,!julienned!

15!10!10!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Each!Fl!Oz!Each!

Green!Bell!Pepper! Seeded,!julienned! 12! Each!Chopped!Green!Chilies!(4!oz!can)! Drained! 120! Oz!(30!cans)!Plum!Tomatoes!(28!oz!can)! Drained,!chopped! 280! Oz!(10!cans)!Tomato!Paste! ! 1.25! Cups!Brown!Rice! Raw! 25! Cups!Water!!Equipment&Needed:& !Dutch!Oven! !Spatula!or!Spoon! !!Step#& Preparation&1. Season!Chuck!Roast!with!salt!and!pepper.!Place!in!a!large!Dutch!oven!with!achiote!powder,!

onion,!and!garlic!cloves.!Add!water!to!cover.!Heat!to!boil,!reduce!heat,!cover,!and!simmer!until!meat!is!tender,!about!2Y!2!½!hours.!Remove!from!heat,!let!stand!until!cool!enough!to!handle.!Reserve!liquid.!Pull!meat!along!the!grain!into!long,!ropy!strands.!

2. Heat!olive!oil!in!a!large!skillet!over!medium!heat.!Add!carrot!and!bell!pepper.!Cook!until!soft!about!5!minutes.!Add!green!chilies,!chopped!tomatoes,!and!tomato!paste.!

3. Stir!in!2!cups!of!reserved!cooking!liquid!from!meat.!Cover,!and!simmer!for!15!minutes.!Uncover,!raise!heat!to!mediumYhigh.!Cook!until!sauce!has!thickened,!about!5!minutes.!Pour!over!beef.!

4. Serve!beef!over!cooked!brown!rice.!(Make!rice,!according!to!package!instructions,!while!sauce!is!being!prepared)!

9""

Recipe&Information&Formal"Name:" Oven&Baked&Sweet&Plantains&with&Dark&Chocolate&Drizzle&

Prep"Time:" 15"minutes""Preparation&Information&

Preparation"Date:" February,"4th,"2016"Yield:" 1"

Portions:" ¾"of"a"banana,"approximately"5"–"6"slices""Description& Prep&Technique& Quantity& UOM&Very"ripe"Plantains"Coconut"Oil"

Sliced,"0.5"in"thick""

0.75"1.5"

EACH"TSP"

Dark"Chocolate"Chips" " 1" TBSP"Unsalted"Butter" " 0.25" TSP"Cinnamon" " 0.1" TSP""Equipment&Needed:& Sheet"Pan"Chef’s"Knife" Parchment"paper"Large"bowl" Tongs"Sauce"pan" ""Step#& Preparation&1. Preheat"the"oven"to"400º"Fahrenheit."

2. Place"the"plantain"slices"in"a"bowl,"add"the"oil,"and"toss"them"gently"to"coat"them."

3. Arrange"the"plantain"slices"on"a"parchmentZlined"baking"sheet"and"place"on"the"middle"rack"of"

the"oven"once"it's"heated."

4. Cook"for"15"minutes"then"carefully"flip"the"plantains"with"a"pair"of"tongs."

5. Cook"for"an"additional"10"minutes,"or"until"you're"happy"with"the"level"of"caramelization"on"both"

sides."

6. To"prepare"the"chocolate"drizzle,"in"a"saucepan,"add"the"butter"until"melted."

7. Add"the"chocolate"slowly,"stirring"constantly"until"completely"melted."

8."Transfer"plantains"to"a"serving"dish,"sprinkle"with"cinnamon"and"drizzle"with"chocolate.""

9""

Recipe&Information&Formal"Name:" Oven&Baked&Sweet&Plantains&with&Dark&Chocolate&Drizzle&

Prep"Time:" 15"minutes""Preparation&Information&

Preparation"Date:" February,"4th,"2016"Yield:" 100"

Portions:" ¾"of"a"banana,"approximately"5"–"6"slices"" "

"Description& Prep&Technique& Quantity& UOM&Very"ripe"Plantains"Coconut"Oil"

Sliced,"0.5"in"thick""

75"3.125"

EACH"CUPS"

Dark"Chocolate"Chips" " 6.25" CUPS"Unsalted"Butter" " 0.5"+"1" CUP,"TBSP"Cinnamon" " 0.5"+"1" CUP,"TBSP""Equipment&Needed:& Sheet"Pan"Chef’s"Knife" Parchment"paper"Large"bowl" Tongs"Sauce"pan" ""Step#& Preparation&1. Preheat"the"oven"to"400º"Fahrenheit."

2. Place"the"plantain"slices"in"a"bowl,"add"the"oil,"and"toss"them"gently"to"coat"them."

3. Arrange"the"plantain"slices"on"a"parchment[lined"baking"sheet"and"place"on"the"middle"rack"of"

the"oven"once"it's"heated."

4. Cook"for"15"minutes"then"carefully"flip"the"plantains"with"a"pair"of"tongs."

5. Cook"for"an"additional"10"minutes,"or"until"you're"happy"with"the"level"of"caramelization"on"both"

sides."

6. To"prepare"the"chocolate"drizzle,"in"a"saucepan,"add"the"butter"until"melted."

7. Add"the"chocolate"slowly,"stirring"constantly"until"completely"melted."

8.."Transfer"plantains"to"a"serving"dish,"sprinkle"with"cinnamon"and"drizzle"with"chocolate.""

MARKET'PRODUCT'SPECIFICATION

Produce AvocadoType SprungVariety Hass

GENERAL'APPEARANCE'CRITERIA

Color Dark1green1to1purplish1black1skin;1creamy1yellow1flesh1grading1to1bright1green1at1skin;1not>11discolored

Visual'Appearance Skin1with1pebbly1texture1and1bright1bloom,1uniform1distribution1of1nodules;1no1foreign1matter.1With1need1for1stickers1with1PLU1and1produce/variety1name1bar1code1when1available,1per1requirementsFirm1Flesh,1softening1slightly1at1stem1end;1moderately1think1skin1which1peels1easilyOval1to1round1oval,1slightly1pear1shaped.1Length/width1ratio1not>1/5/1

Size In1preLordered1size1range1only1per1requirementsMaturity All1fruit1with1dry1matter1content1>121%1and1<135%

MAJOR'DEFECTS

Insects With1evidence1of1live1insectsDiseases with1soft1brownLblack1damage1to1skin1and1into1flesh,1stem1end1rot,1bacterial1soft1rotPhysical/Pest'Damage with1hard1lumps1in1flesh1under1skinTemperature'Injury with1darkening/bronzing1of1skin1and/or1flesh1discoloration

MINOR'DEFECTS

Insects With1>1101attached1scale1insectsPhysical/Pest'Damage with1hail1mark1>111sq.1cm,1must1be1healed,1not1>1Skin1thicknessSkin'Marks/Blemishes with1superficial1scattered1light1rub1marks1affecting1>121sq.1cm1of1total1areaTemperature'Injury with1sunburn1>11sq1cmPhysiological'Disorder with1red1brown1netting,1ridging,1wrinkling1>125%1visual1surface

CONSIGNMENT'CRITERIA

Tolerance'Per'ConsignmentTotal1minor1defects1within1allowance1limit1to1be1<121defects1per1item.1Total1minor1affects1outside1limit1must1not1exceed110%1of1consignment.1Total1Major1defers1must1not1exceed12%1of1consignment.1Combined1total1not1to1exceed110%

Packaging'&'Labeling Packaging1manufactured1from1new1food1grade1materials1or1sanities1returnable1crates.1Labelling1must1meet1current1legislative1requirements.1Labelling1to1identify1grower's1names/brand.

Shelf'Life Produce1must1provide1not1less1than1141days1clear1shelf1life1from1date1of1receive

Receival'Conditions Compliance1with1Quarantine1treatments1for1interstate1consignment.1Refrigerated1van1with1air1bag1suspension.1Temp16L91degrees1Celsius1

Chemical'&'Containment'Residues

All1chemicals1used1pre/postharvest1must1be1registered1and1approved1for1use1in1accordance1with1the1requirements1of1the1APVMA1regulatory1system.

Food'Safety'Requirements Produce1is1to1be1grown1and1packed1under1a1HACCP1based1food1safety1program1that1is1subject1to1an1annual1thirdLparty1audit

Sensory'Shape


Meat Beef

Cut Chuck)Roast

Intended'Use Main)Dish

Exact'Name Ropa)Vieja

U.S.'Grade'(or'equivalent) Grade)A

Product'Size 2);)2.5)pound)roast)(20)lbs)total)

Product'Yield 100,)3.2)ounce)portions

Size'of'Container 10)Chuck)Roasts

Type'of'packaging'material Air)tight,)vacuum)wrapped

Preservation'Method Refrigerator


Produce PLANTAIN

Type Ripened


Color With0receival0color0stage03.50Summer0(010NovemberC310March),0stage04.00Winter0(010AprilC310October);0uniform0

colour0within0cartons.

Visual'Appearance Ripened,0dark0in0color.

Firm,0not0soft;0no0foreign0smells0or0tastes.

Slightly0arched,0with0blunted0butt0end0and0intact,0undamaged0necks.0None0with0double0pulps0or0'sausage

Size Finger0length0:0measurement0is0over0curvature,0pulp0to0pulp,0across0the0back0of0the0plantain0minimum0200mm.0

Clusters0C030to070fingers0(ideal050to090fingers).

Maturity Finger0maturity0thickness:0measured0at0right0angles0to0the0curve0of0the0fruit0at0a0point0one0third0from0its0flowering0

end.0Girth;0320C0420mm

MAJOR'DEFECTS

Insects With0obvious0live0insects0or0other0pests.

Diseases With0fungal0diseases0or0soft0rots0eg.0Anthracnose,0black0end0rot,0crown0rot.

With0splits,0holes,0deep0bruises0or0cuts0through0the0peel0into0the0pulp.

Damage0with0severed0/0broken0necks.

With0excessive0scattered0brown0spots/flecks0(senescent0spotting).

With0dull,0greyish,0or0blackened0peel,0or0brown0underCpeel0discolouration0(chilling0injury).

With0dark,0waterCsoaked0areas0(freezing0injury).

Temperature'Injury With0translucent0pitting0or0blackening0of0skin,0or0translucent0cores0in0fruit0(heat0damage).

MINOR'DEFECTS

Dry0brown0scab0(insect0damage);0or0with0scars0(due0to0hail,0bird0damage)0affecting0areas0>20sq0cm0(per0cluster)

With0reddishCbrown0patches0(Banana0rust)0affecting0areas0>20sq0cm0(per0cluster).

Skin'Marks/Blemishes Superficial0bruises0(<1mm0deep),0abrasion0or0rub0damage0(tan/brown/black)0affecting0>40sq0cm0(per0cluster).

Physiological'Disorders With0reddishCbrown0discoloration0>40sq0cm0(maturity0bronzing)0(per0cluster).


Tolerance'Per'ConsignmentTotal0minor0defects0(within0allowance0limit)0to0be0<020defects0per0item0Total0minor0defects0(outside0allowance0limit)0

must0not0exceed010%0of0consignment.0Total0major0defects0must0not0exceed020%0of0consignment.0Combined0Total0

not0to0exceed010%.

Packaging'&'Labeling

Packaging0manufactured0from0new0food0grade0materials0or0sanitised0returnable0crates.0All0labelling0must0meet0the0

current0legislative0requirements.0Labelling0to0identify0grower’s0name/brand0(plus0growers0name/code0if0via0a0

packhouse),0address,0contents,0class,0size0and0minimum0net0weight.0Produce0to0identify0'Packed0On'0date0(eg.0Pkd0

DD/MM/YY)0and0Country0of0Origin0on0outer0container.

Shelf'Life Produce0must0provide0not0less0than0140days0clear0shelf0life0from0date0of0receival.

Receival'Conditions Stacked0onto0a0stabilized0pallet0as0preCordered.0Refrigerated0van0with0air0bag0suspension,0unless0otherwise0

approved.0Temperature0550C059°F0(Ideal014°C)0for0Receival.


All0chemicals0used0pre/postharvest0must0be0registered0and0approved0for0use.0Residues,0Contaminants0and0Heavy0

Metals0to0comply0with0the0Food0Standards0Code.

Food'Safety'RequirementsProduce0is0to0be0grown0and0packed0under0a0HACCP0based0food0safety0program0that0is0subject0to0an0annual0thirdC

party0audit.0A0copy0of0current0certification0to0be0forwarded0to0receiver.0Produce0that0meets0the0above0specifications0

but0is0not0grown0under0a0HACCP0based0food0safety0program0must0not0be0labelled0Class01.

Physical/Pest'Damage

Skin'Marks/Blemishes

Sensory'Shape



Produce ONIONType RedVariety Various


Color Red.skin.and.white,.semi6translucent.flesh..Pale.green.tinge.allowable.in.new.season.onions.only.Visual'Appearance Well6formed.shape.with.smooth.double.layer.of.papery.skin.covering.the.overlapping.concentric.layers.of.flesh.Sensory Firm,.crisp.texture;.sharp.flavor,.not.too.pungent..Free.from.foreign.and.'off'smells.or.tastes.Shape Squat.to.rounded.squat.Size Loose.:.60.6.75.mm.Picklers.Loose.&.1kg.PP.:.35.6.45.mmMaturity Prepacked.weight.requirement.must.be.>.10.%.above.the.declared.net.weight.per.retail.unit.

Well.cured,.dormant,.with.tight.necks.

MAJOR'DEFECTS

Insects With.evidence.of.live.insects.Diseases Fungal.or.bacterial.rots.(black.mold,.mildew,.bulb/neck.rot,.white.rot)

Unhealed.cuts,.holes.or.splits.that.break.the.dry.outer.layers.With.soft,.spongy.or.deeply.sunken.areas.due.to.severe.bruising.With.prominent.greening.or.blotchy.coloration.With.water.soaked.areas.in.the.flesh,.mostly.affecting.the.2nd.and.3rd.fleshy.scales.(translucent.scale).With.loose,.fleshy.scales.(puffiness).or.visible.sprouting.(excess.maturity).With.deep.growth.cracks.penetrating.through.the.dry.outer.layers.

Temperature'Injury With.soft,.water.soaked.outer.fleshy.scales.(freezing.injury).

MINOR'DEFECTS

Diseases With.superficial.mold,.eg..Scattered,.dry.black.spots.affecting.>10%.of.visible.surface.or.outer.layers,.no.major.mould.growth.(furry.appearance.due.to.visible.mycelium).With.healed,.shallow.(<2mm.deep).scratches/wounds/pest.damage.>5mm.long.or.affecting.>0.5sq.cm.With.excessive.peeling.or.cracking.of.papery.scales.exposing.>2sq.cm.of.white.fleshy.scales.With.superficial.(<2mm.deep).bruises.or.flattened.areas.>2sq.cm.

Skin'Marks/Blemishes With.skin.marks/blemish,.eg..dull6.grey6black.blotches.(water.staining).affecting.in.aggregate.>2sq.cm.

Physiological'Disorders With.>5%.misshapen.onions,.eg..Doubles,.(>1.distinct.bulb).or.bottlenecks.(thick.necks.with.moderately.developed.bulbs).


Tolerance'Per'ConsignmentTotal.minor.defects.(within.allowance.limit).to.be.<.2.defects.per.item.Total.minor.defects.(outside.allowance.limit).must.not.exceed.10%.of.consignment..Total.major.defects.must.not.exceed.2.%.of.consignment..Combined.Total.not.to.exceed.10%.


Packaging.manufactured.from.new.food.grade.materials.or.sanitized.returnable.crates..All.labelling.must.meet.the.current.legislative.requirements..Labelling.to.identify.grower’s.name/brand.(plus.growers.name/code.if.via.a.packhouse),.address,.contents,.class,.size.and.minimum.net.weight..Produce.to.identify.'Packed.On'.date.(eg..Pkd.DD/MM/YY).and.Country.of.Origin.on.outer.container.

Shelf'Life Produce.must.provide.not.less.than.14.days.clear.shelf.life.from.date.of.receival.

Receival'Conditions .Stacked.onto.a.stabilised.pallet.as.pre6ordered..Refrigerated.van.with.air.bag.suspension,.unless.otherwise.approved..Pulp.Temperature.50.6.68°F


All.chemicals.used.pre/postharvest.must.be.registered.and.approved.for.use..Residues,.Contaminants.and.Heavy.Metals.to.comply.with.the.Food.Standards.Code.

Food'Safety'RequirementsProduce.is.to.be.grown.and.packed.under.a.HACCP.based.food.safety.program.that.is.subject.to.an.annual.third6party.audit..A.copy.of.current.certification.to.be.forwarded.to.receiver..Produce.that.meets.the.above.specifications.but.is.not.grown.under.a.HACCP.based.food.safety.program.must.not.be.labelled.Class.1.

Physiological'Disorders




Produce TOMATOType TrussVariety Plum


Color With/receival/color/as/pre6ordered;/generally/>/3A/red/colour/(stage/465/on/QDPI/Chart);/uniform/within/carton;/none/with/surface/mottling/>/25%.

Visual'Appearance With/bright/bloom;/calyx/removed;/seeds/in/clear/reddish/gel;/no/foreign/matter.Thin,/smooth/skin;/firm,/juicy/flesh/with/mild/flavour;/no/foreign/smells/or/taste.Uniformly/round/to/round6slightly/squat;/nil/kidney,/egg/or/dumb6bell/shaped,/or/with/obvious/raised/ridges,/grossly/uneven/segments/or/otherwise/deformed.

Size Preferred/size/is/65/6/70/(medium)./All/other/sizes/only/by/request;/54/6/59mm/(small),/60/6/64mm/(small/medium),/71/6/76mm/(large)/in/diameter.

Maturity Firm,/vine/ripened/fruit/(no/gas/ripening/permitted),/not/excessively/green/(immature)/or/soft/and/dark/red.

MAJOR'DEFECTS

Insects With/obvious/live/insects/(eg/insect/larvae)With/fungal/or/bacterial/rots/(eg/bacterial/soft/rot,/Alternaria/rot,/grey/mould,/sour/rot).With/blotchy/or/mottled/appearance/due/to/viral/infection.With/cuts,/holes,/splits/or/insect/damage/that/breaks/the/skin.With/soft,/dark/areas/due/to/severe/bruising.With/softening/or/rot/developing/at/the/blossom/end/(calcium/deficiency).With/separation/of/flesh/from/inside/wall/>5mm/(hollow/cavity).With/grey/or/brown/areas/in/the/internal/flesh/(grey/wall///vascular/browning).With/circular/or/star/shaped/cracking/around/the/stem/attachment/or/blossom/scar.With/softened/flesh,/pitted/skin,/or/failure/to/develop/normal/color/(chilling/injury).With/soft/skin/or/wrinkled/appearance/(dehydration)With/bleached,/flattened/areas/on/the/fruit/skin/(sunburn).With/blotchy,/orange/toned/skin/(heat/damage).

MINOR'DEFECTS

With/minor/bruises/impact/damage/eg/skin/slightly/darkened/but/still/firm,/affecting/>2/sq/cm.With/healed,/superficial/insect/damage/affecting/>1/sq/cm.With/light,/scattered/blemish/eg/sand/marks,/rub/marks/affecting/>2/sq/cm.With/'zipper'/lines/>/half/the/fruit/length/and/>1/mm/width.With/brownish/marks/or/internal/grey/discoloration/affecting/in/aggregate/>1/sq/cm.With/irregular/brown/black/scars/at/blossom/end/affecting/>0.5sq/cm.With/healed/stem/end/cracks/>1cm/long/and/or/>2mm/width;/no/wounds.With/persistent/green/shoulders/affecting/>2/sq/cm.


Tolerance'Per'ConsignmentTotal/minor/defects/(within/allowance/limit)/to/be/</2/defects/per/item/Total/minor/defects/(outside/allowance/limit)/must/not/exceed/10%/of/consignment./Total/major/defects/must/not/exceed/2/%/of/consignment./Combined/Total/not/to/exceed/10%.


Packaging/manufactured/from/new/food/grade/materials/or/sanitized/returnable/crates./All/labelling/must/meet/the/current/legislative/requirements./Labelling/to/identify/grower’s/name/brand/(plus/growers/name/code/if/via/a/packhouse),/address,/contents,/class,/size/and/minimum/net/weight./Produce/to/identify/'Packed/On'/date/(eg./Pkd/DD/MM/YY)/and/Country/of/Origin/on/outer/container.

Shelf'Life Produce/must/provide/not/less/than/14/days/clear/shelf/life/from/date/of/receival.

Receival'Conditions Stacked/onto/a/stabilized/pallet/as/pre6ordered./Refrigerated/van/with/air/bag/suspension,/unless/otherwise/approved./Pulp/Temperature/53/6/59/°/F.


All/chemicals/used/pre/postharvest/must/be/registered/and/approved/for/use./Residues,/Contaminants/and/Heavy/Metals/to/comply/with/the/Food/Standards/Code.

Food'Safety'Requirements

Produce/is/to/be/grown/and/packed/under/a/HACCP/based/food/safety/program/that/is/subject/to/an/annual/third6party/audit./A/copy/of/current/certification/to/be/forwarded/to/receiver./Produce/that/meets/the/above/specifications/but/is/not/grown/under/a/HACCP/based/food/safety/program/must/not/be/labelled/Class/1.

Diseases

Sensory'Shape


Skin'Marks/Blemishes


Temperature'Injury



KITCHEN(PRODUCTION(SCHEDULE(

! Sous!Chef:!Noelle!Cegielski!

First!Course:!Elana!

!First!Course:!Hannah!

!Entrée:!Valerie!

!Entrée:!Jenny!

Dessert:!Sherron!!

!Dessert:!Diana!

8:30!am! TEAM!MEETING!–!EXPLAIN!RECIPES!TO!EACH!TEAM!8:45!am! ! Prep!Kitchen,!get!equipment!ready,!make!sure!inventory!is!up!to!par.!!

9:00am! ! Wash!and!clean!tomatoes,!jalapeno,!and!cilantro!

Preheat!oven!to!350!degrees!

Preheat!oven!to!350!degrees!

! !!!!!!!!!!!!!!!!!Peel!and!cut!plantains,!measure!all!other!ingredients!for!recipe.!!!!!!Preheat!oven!to!400!degrees.!!!!!

Season!chuck!roast!with!salt!and!pepper,!place!in!dutch!oven!with!water,!onions,!and!garlic.!Slow!cook!for!2Z2.5!hours!!

9:15!am! Game!plan!! Beginning!prep!for!guacamole,!chop!onions,!tomatoes,!jalapeno,!and!cilantro.!

Prep!ingredients!for!sauce:!pepper,!carrots,!and!tomatoes.!

9:30!am! ! Juice!limes!for!guacamole.!Add!spices!and!all!other!ingredients!including!avocados.!Mix!together!and!cover/refrigerate!until!assembly!and!service.!

Brush!all!tortillas!with!olive!oil!and!cut!into!1/8.!

,!!!!!!!!!!!

Begin!to!cook!brown!rice!

9:45!am! !

10:00am! ! For!tortilla!chips!combine!all!seasonings!in!a!bowl.!Lay!tortillas!on!parchment!paper!lined!baking!sheet,!sprinkle!with!seasonings!and!bake!in!oven.!

10:30am! ! Once!chips!come!out!of!the!oven!place!on!the!side!to!cool!and!reserve!for!service.!

! Toss!plantains!in!oil,!lay!on!parchment!lined!baking!sheet!and!begin!baking.!

10:45am! ! Begin!to!cook!sauce.!Heat!oil!and!add!all!chopped!and!prepped!veggies.!Cook!for!about!5!minutes!and!then!add!canned!goods.!Bring!to!a!boil!and!let!simmer.!(You!may!later!add!liquid!from!the!beef!to!thin!out!sauce)!

!

11:00am! ! Begin!to!plate!guacamole!and!chips!for!service!

! !!

Begin!making!chocolate!sauce!for!plantains!

11:15am! ! ! Chuck!roast!should!be!done!around!this!time,!cool!until!you!can!handle!and!shred!Hold!at!135!until!service.!!

11:30am! ! Serve!Appetizer!

11:45am! ! ! Begin!to!plate!rice!and!then!top!with!shredded!beef!and!sauce!for!service.!

!!

12:00pm! ! ! Serve!Entre! Begin!to!plate!dessert!for!service!

12:15pm! ! ! !

12:30pm! ! Serve!Dessert!

12:45pm! ! !1:00pm! TABLEZCLEARING!BEGINS!SOON!(KITCHEN!WILL!BEGIN!CLEANING)! !1:15pm! EAT! !1:30pm!1:45pm! CLEAN!UP! !

2:00pm!!

!

DINING%ROOM%PRODUCTION%SCHEDULE%

! Beverage/Bus+! Rec/Host!

!

Server!#2!

!

Server!#3!

!

Server!#4!

!

Server!#5!

!

Expeditor/Host!

9:00am! Begin!Beverages! Fold!napkins!

Place!Table!Cloths!

Fold!napkins!

Place!Table!

Cloths!

Polish!

Silverware!

Polish!

Silverware!

Polish!

Silverware!

Assist!

servers/back!of!

house!where!

needed!

9:30am! Gather!Glassware! Gather!Service!

ware!

Gather!!

Service!ware!

Gather!

Service!ware!

Gather!

Service!ware!

Gather!

Service!ware!

!

10am! Set!up!Bev!Station! Place!

Napkins/Headcount!

Arrange!Tables,!set!tables!with!silverware!and!Service!Ware,!

place!one!menu!handout!and!centerpiece!at!each!table.!!

!

10:30am! Begin!Filling!Water!

glasses!

Set!up!Host!

Table/cash!box!

11am! TEAM!MEETING! TEAM!MEETING! TEAM!

MEETING!

TEAM!

MEETING!

TEAM!

MEETING!

TEAM!

MEETING!

Review!final!

reservations!and!

give!to!Sous!Chef!

11:15am! Check!Dining!room!

set!up/beverage!

station!

Set!up!Reception!

area/Final!

Headcount!

Check!Dining!room!for!set!up!accuracy/Ask!manager!for!help!

if!needed!

Check!in!guests!

11:30am! FIRST!COURSE!SERVED!

11:45am! Return!Cash!box/!

Assist!in!bussing!

tables/Expediting!

between!front!

and!back!of!

house!

12pm! ENTRÉE!SERVED!

12:15pm!

12:30pm! DESSERT!SERVED!

12:45pm!

1pm! CLEAR!TABLES!

Assist!

EAT!!

FINAL!CLEAN!UP!

1:15pm!

1:45pm!

!

TABLE&SET&UP&DIAGRAMS&

Ini$al'Set'up'

First'Course'

Entree'

Dessert'

Payroll'Budget'Estimated'Worksheet'

Week'of:'__February'4,'2015' ' ' ' ' ' Department:'__Front'of'House'

Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Katie'Schmidt_'

Name:'' Position' Rate'of'Pay' Scheduled'Hours'

Scheduled'Overtime'

Total'Earned'

Lisa% Server%1% $1/hour% 6hours% 0hours% $6.00%

Molly% 2% $1/hour% 6hours% 0hours% $6.00%Bryton% 3% $1/hour% 6hours% 0hours% $6.00%Erin% 4% $1/hour% 6hours% 0hours% $6.00%Suzanne% 5% $1/hour% 6hours% 0hours% $6.00%Andrea% Expeditor/host% $1/hour% 6hours% 0hours% $6.00%Andrew% Beverage% $1/hour% 6hours% 0hours% $6.00%Paulina% Beverage% $1/hour% 6hours% 0hours% $6.00%% % % % % %% % % % % %% % % % % %Total% % % % % $48.00%% % % % % %Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%

$53.76%

EMPLOYEE'MEALS'Note:%could%be%added%to%or%subtracted%from%the%payroll%according%to%management%policy%% ' Estimated'

number'of'meals'

'Cost/Meal'

'Total'

% Total' 8% $0.25% $2.00%

TOTAL'(wages'&'meals)' % % % $55.76%

Estimated'Sales'for'Week' % % % $600%

Estimated'Payroll'(Labor)'Cost'percentage'for'week'

% % % 11.6%%

Payrol'(Labor)'Cost'Percentage'Goal'

% % % 10%%

%


Week'of:'__February'4,'2016____' ' ' ' ' Department:'Front'of'House'

Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Leah'Johnston'

Name' Position' Rate'of'Pay' Scheduled'Hours'

Scheduled'Overtime'

Total'Earned'

Lisa% Server%1% $1/hour% 6hours% 0hours% $6.00%Molly% 2% $1/hour% 6hours% 0hours% $6.00%Bryton% 3% $1/hour% 6hours% 0hours% $6.00%Erin% 4% $1/hour% 6hours% 0hours% $6.00%Suzanne% 5% $1/hour% 6hours% 0hours% $6.00%Andrea% Expeditor/host% $1/hour% 6hours% 0hours% $6.00%Andrew% Beverage% $1/hour% 6hours% 0hours% $6.00%Paulina% Beverage% $1/hour% 6hours% 0hours% $6.00%% % % % % %% % % % % %% % % % % %Total% % % % % $48.00%% % % % % %Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%

$53.76%


number'of'meals'

'Cost/Meal'

'Total'

% Total' 8% $0.25% $2.00%




% % % 11.6%%


% % % 10%%

%


Week'of:'__February'4,'2016___' ' ' ' ' Department:'__Back'of'House'

Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Noelle'Cigielski'

Name' Position' Rate'of'Pay' Scheduled'Hours'

Scheduled'Overtime'

Total'Earned'

Elana% First%Course%

$1/hour% 6hours% 0hours% $6.00%

Hannah% First%Course%

$1/hour% 6hours% 0hours% $6.00%

Valerie% Entrée% $1/hour% 6hours% 0hours% $6.00%Jenny% Entrée% $1/hour% 6hours% 0hours% $6.00%Sherron% Dessert% $1/hour% 6hours% 0hours% $6.00%Diana% Dessert% $1/hour% 6hours% 0hours% $6.00%Nicole% Dishroom% $1/hour% 6hours% 0hours% $6.00%Taylor% Dishroom% $1/hour% 6hours% 0hours% $6.00%% % % % % %% % % % % %% % % % % %% % % % % %Total% % % % % $48.00%% % % % % %Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%

$53.76%


number'of'meals'

'Cost/Meal'

'Total'

% Total' 8% $0.25% $2.00%




% % % 11.6%%


% % % 10%%

%

Recipe&Name:Baked&Tortilla&

Chips Author(s):&Leah,&Noelle,&Katie Portions: 100

Serving&Size:~8&Chips&(One&

tortilla) Prep&Time:&15&minutes Cook&Time: 10&minutes

Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&PortionGFS 714360 Corn&Tortillas,&Yellow& 150 EACH 0.18$&&&&&&&&&&&&& 26.55$&&&&&&&&&&&&&&&&&&&&&&&& 0.27$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS 645142 Olive&Oil,&Extra&Virgin 4.16 FL&OZ 0.17$&&&&&&&&&&&&& 0.69$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.01$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS 273945 Cumin,&Ground 0.52 CUP 5.43$&&&&&&&&&&&&& 2.82$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.03$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS 860430 Smoked&Paprika 0.52 CUP 7.56$&&&&&&&&&&&&& 3.93$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.04$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS 748590 Sea&Salt 0.383 OZ 0.38$&&&&&&&&&&&&& 0.14$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.00$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS 225037 Black&Pepper 0.5 OZ 0.79$&&&&&&&&&&&&& 0.39$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.00$&&&&&&&&&&&&&&&&&&&&&&&&&&

GFS

GFS

Food&Cost Selling&Price Markup CostPortionTotal

RECIPE&COST&INFORMATION

Recipe&Name: Guacamole Author(s):)Leah,)Noelle,)Katie Portions: 100

Serving&Size: ~2/3)cup Prep&Time:&30)minutes Cook&Time: 0)minutes

Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&PortionGFS 201383 Avocado 50 EACH 0.91$))))))))))))) 45.25$)))))))))))))))))))))))) 0.45$))))))))))))))))))))))))))GFS 570095 Lime 12 EACH 0.36$))))))))))))) 4.26$)))))))))))))))))))))))))) 0.04$))))))))))))))))))))))))))GFS 748590 Salt,)Sea 0.535 OZ 0.38$))))))))))))) 0.20$)))))))))))))))))))))))))) 0.00$))))))))))))))))))))))))))GFS 303186 Jalapeno 8 EACH 0.24$))))))))))))) 1.89$)))))))))))))))))))))))))) 0.02$))))))))))))))))))))))))))GFS 414951 Onion,)Red 2 CUP 0.61$))))))))))))) 1.22$)))))))))))))))))))))))))) 0.01$))))))))))))))))))))))))))GFS 462551 Tomato,)Roma,)Fresh 12 EACH 0.69$))))))))))))) 8.28$)))))))))))))))))))))))))) 0.08$))))))))))))))))))))))))))GFS 667511 Cilantro 2 BUNCHES 0.71$))))))))))))) 1.43$)))))))))))))))))))))))))) 0.01$))))))))))))))))))))))))))



Recipe&Name: Ropa%Vieja Author(s):%Leah,%Noelle,%Katie Portions: 100

Serving&Size: 8%ounces Prep&Time:%30%minutes Cook&Time: 2.5%hours

Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&PortionGFS 384130 Chuck%Roast 25 LBS 5.92$%%%%%%%%%%%%% 148.00$%%%%%%%%%%%%%%%%%%%%%% 1.48$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 198498 Carrot,%raw,%unpeeled 1 LB 38.56$%%%%%%%%%% 38.56$%%%%%%%%%%%%%%%%%%%%%%%% 0.39$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 645142 Olive%Oil,%Extra%Virgin 10 FL%OZ 0.17$%%%%%%%%%%%%% 1.67$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.02$%%%%%%%%%%%%%%%%%%%%%%%%%%

Not%found%in%GFS Achiote/Annatto%Powder 4 TBSP V$%%%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 267929 Onion,%yellow,%medium 6 EACH 0.43$%%%%%%%%%%%%% 2.58$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.03$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 130731 Garlic%bulb 1 EACH 3.67$%%%%%%%%%%%%% 3.67$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.04$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 592315 Bell%Pepper,%Green 12 EACH 1.70$%%%%%%%%%%%%% 20.45$%%%%%%%%%%%%%%%%%%%%%%%% 0.20$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 131460 Chopped%green%chilies,%4%oz%can 120 OZ 0.19$%%%%%%%%%%%%% 22.44$%%%%%%%%%%%%%%%%%%%%%%%% 0.22$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 478262 Tomatoes,%plum,%whole,%28%oz%can 280 OZ 0.11$%%%%%%%%%%%%% 30.52$%%%%%%%%%%%%%%%%%%%%%%%% 0.31$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 150580 Tomato%Paste 10 OZ 0.00$%%%%%%%%%%%%% 0.02$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.00$%%%%%%%%%%%%%%%%%%%%%%%%%%GFS 516371 Rice,%brown 25 CUPS 0.27$%%%%%%%%%%%%% 6.80$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.07$%%%%%%%%%%%%%%%%%%%%%%%%%%GFSGFSGFSGFSGFSGFS



Recipe&Name:

Oven%Baked*Sweet*Plantains*with*Dark*Chocolate*Drizzle* Author(s):*Leah,*Noelle,*Katie Portions: 100

Serving&Size:¾*of*a*banana,*~5–6*slices Prep&Time:&15*minutes Cook&Time: 40*minutes

Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&PortionGFS 866161 Plantains,*very*ripe 75 EACH 0.51$************* 38.03$************************ 0.38$**************************

Not*found*in*GFS Oil,*Coconut 3.125 CUPS %$****************************Not*found*in*GFS Dark*Chocolate*Chips 6.25 CUPS %$****************************

GFS 299405 Butter,*Unsalted 1 POUND 3.86$************* 3.86$************************** 0.04$**************************GFS 224723 Cinnamon,*Ground 0.5625 CUPS 3.90$************* 2.20$************************** 0.02$**************************GFSGFS



Receiving Storage Handling

Tomatoes

!"Use"certified"suppliers.!"Check"for"damage"or"tampering"that"may"have"occurred"with"product"packaging."!"Ensure"produce"is"in"good"quality"condition."!"Transport"to"proper"storage"to"prevent"bacterial"growth."

!"Use"within"2!3"days"of"receipt"if"ripe."Unripened"should"be"used"within"5"days."!"Store"fruit"away"from"direct"sunlight"withthe"stem"scar"facing"up"to"reduce"softening"and"darkening"of"the"fruit.!"Store"at"room"temperature."Do"not"refrigerate.!"Properly"wrap,"label"and"date"any"product"removed"from"original"packaging.

!"Thoroughly"wash"produce"before"preparing."!"Use"gloves"when"preparing."!"To"prevent"cross!contamination,"prepare"in"away"from"raw"meat,"fish"or"egg"products.

Green4Peppers

!"Use"certified"suppliers.!"Check"for"damage"or"tampering"that"may"have"occurred"with"product"packaging."!"Ensure"produce"is"in"good"quality"condition."!"Transport"to"refrigerator"or"proper"storage"to"prevent"bacterial"growth."

!"Use"within"7"days"of"receipt."!"If"any"packaging"is"open,"use"within"3!5"days.!"Refrigerate"at"41!45"degrees"Fahrenheit"and"above"any"raw"meat"products."!"Keep"dry.!"Properly"wrap,"label"and"date"any"product"removed"from"original"packaging.

!"Thoroughly"wash"produce"before"preparing."!"Use"gloves"when"preparing."!"To"prevent"cross!contamination,"prepare"in"away"from"raw"meat,"fish"or"egg"products.

Red4Onions

!"Use"certified"suppliers.!"Check"for"damage"or"tampering"that"may"have"occurred"with"product"packaging."!"Onions"should"feel"firm"and"dry,"be"free"of"gray"or"black"mold,"and"should"not"have"any"visible"sprouting."Some"loose"skins"are"normal.!"Transport"to"refrigerator"or"proper"storage"to"prevent"bacterial"growth."

!"Storage"shelf!life"30!60"days."Store"onions"in"a"cool,"dry,"well!ventilated"area.!"Maintain"storage"temperature"of"45!55°F.!"Do"not"wrap"onions"in"plastic"or"store"in"plastic"bags."A"lack"of"air"circulation"will"reduce"shelf"life.!"Do"not"store"onions"with"potatoes"or"other"produce"items"that"release"moisture.!"Keep"onions"out"of"direct"sunlight"and"other"heat"sources.!"Cut"onions"will"keep"for"several"days"if"sealed"in"plastic"bags"or"containers"and"refrigerated.

!"Peel"onion"before"preparing.!"Use"gloves"when"preparing."!"To"prevent"cross!contamination,"prepare"in"away"from"raw"meat,"fish"or"egg"products.

Plantains

!"Use"certified"suppliers.!"Check"for"damage"or"tampering"that"may"have"occurred"with"product"packaging."!"Ensure"produce"is"in"good"quality"condition."!"Transport"to"refrigerator"or"proper"storage"to"prevent"bacterial"growth."

!"Use"ripe"plantains"immediately."Store"at"room"temperature.!"Plantains"can"be"refrigerated"at"41"degrees"or"below"for"several"days"to"slow"ripening.!"Store"above"any"raw"meat"products."!"Peeled"plantains"should"be"eaten"immediately"lest"they"discolor"due"to"exposure"to"the"air."!"Properly"wrap,"label"and"date"any"product"removed"from"original"packaging.

!"Allow"the"refrigerated"fruit"to"come"to"room"temperature"before"consuming"for"full"flavor."!"Use"gloves"when"preparing."!"To"prevent"cross!contamination,"prepare"in"away"from"raw"meat,"fish"or"egg"products.

Brown4Rice

!"Use"certified"suppliers.!"Check"for"damage"or"tampering"that"may"have"occurred"with"product"packaging."!"Ensure"produce"is"in"good"quality"condition."!"Transport"to"proper"storage"in"a"dry"environment"to"prevent"bacterial"growth."

!"Store"in"a"clean,"dry"and"well!ventilated"environment.!"Avoid"moisture."Place"above"any"liquid"or"moist"products."!"Keep"storage"area"clean"to"prevent"ingress"of"rodents"or"other"pests."!"Properly"wrap,"label"and"date"any"product"removed"from"original"packaging.

!"Rinse"with"cold"water"prior"and"drain"prior"to"cooking"to"remove"any"possible"contaminants."!"Prepare"according"to"package"instructions."

HAACP:4Product4Receiving,4Storage4&4Handling4Requirements

Recipe Box Cafe Project

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