Yeast Roll Dough Bakery...Duchess Dough Machine Half-Size Sheet Pans & Baking Paper Pastry Brush...

Prep & Safety Tips: Always wash your hands before

beginning any work. Always sanitize all work surfaces and

utensils. Always make sure equipment

temperatures are set correctly. Always gather the tools, first, and the

ingredients, second. Always follow the recipes. Always follow cooking times. Always chill, store, or serve food

immediately, after recipe completion Always store COLD FOODS at 40

degrees or below. Always store HOT FOODS at 140

degrees or above.

Ingredients:{1} 25# Bag of High Gluten Flour2 Quarts of High Gluten Flour1-1/2 Quarts of Liquid Margarine4 Quarts of Sugar5 Quarts of Warm Water {90-95 degrees}1 Block of Gold Yeast

Tools:60 Quart MixerHalf-Size Sheet Pans & Baking PaperPastry BrushSauce PanDough CutterWire WhipMeasuring DevicePrep GlovesThermometerPan SprayDay Dot System

Procedure: Attach dough hook to 60 Quart Mixer Add all ingredients, into the mixing bowl, in

the order they appear above Set the mixer speed to #1 and the timer for

20 minutes Spray the stainless steel prep table

generously with pan spray {prevents sticking} When timer gets to 40 seconds, stop the

machine Open the guard and spray the dough and

sides of the bowl thoroughly with the panspray

Close the guard and start the machine;spraying pan spray through the guard, in aback to front motion

When the timer goes off, open the guard andremove the dough hook and place the bulkbatch of dough on the prep table

Allow the dough to set for approximately 10minutes before processing

Yeast Roll Dough Bakery

Yield: 24 pans x 12 rolls = 288 rollsShelf Life: 36 hours refrigerated and20 minutes baked

Yield: 24 pans x 12 rolls = 288 rollsShelf Life: 36 hours refrigerated and20 minutes baked

Ingredients:48 Lbs Bulk Yeast DoughDivide: 8 Balls and each Weigh 6 LbsLiquid MargarinePan Spray

Tools:Convection Oven @ 325 DegreesOven MittensDuchess Dough MachineHalf-Size Sheet Pans & Baking PaperPastry BrushSauce PanDough CutterWire WhipMeasuring DeviceServing UtensilsPrep GlovesThermometerDay Dot System

Procedure: Process dough into a ‘rectangle’ shape and

cut {6 pound portions} proper yield should be8 portions that weigh 6 pounds

Roll the portions into balls by kneading theedges under with your hands ; until each is atight ball

Spray the top of each ball and place on sheetpans to rise for approximately 15 minutes

Spray the Duchess cutter pan and place ballinto pan upside down

Press down starting in the middle to theoutside {release air} and spray top of dough

Place pan in cutter and pull arm down Push arm up and remove the cutter pan Flip the cutter pan over and the cut rolls are

ready to pan on the baking pans lined withbaking paper

Cuts 36 rolls per pan Place 12 rolls per pan 3 x 4 Should yield 24 baking pans

Yeast Roll Dough Cutter BakeryYield: 24 pans x 12 rolls = 288 rollsPortions: 8 dough balls per batchShelf Life: 36 hours refrigerated and20 minutes on display

Proofing: Proof rolls, in proofer: 90-100 degrees, 85%-

90% humidity and proof approximately 15minutes

Baking: Place the proofed rolls in the convection

oven @ 325 degrees and bake forapproximately 8-10 minutes rolls should be alight golden brown in color

Remove the rolls from the oven and lightlybutter the tops

Place the baking pan, of freshly baked rolls,in the display, with serving tongs to serve

Hold baked rolls in proofer/warmer,@ 120 degrees, for approximately 30minutes

Yield: 24 pans x 12 rolls = 288 rollsPortions: 8 dough balls per batchShelf Life: 36 hours refrigerated and20 minutes on display








degrees or above.

Ingredients:5 lb Box of Cornbread Mix3 Quarts of Buttermilk1 Cup of Liquid Margarine1-1/3 Cup of Liquid Eggs1 Cup of Sour Cream2 Cups of Sugar

Tools:Convection Oven @ 325 DegreesOven MittensLarge SS Mixing Bowl12x18x9 Mixing Container with Lid9” Round Baking PanMeasuring DeviceWire WhipServing UtensilsPan SprayPrep GlovesDay Dot System

Preparation:Add to large mixing bowl add the followingingredients: 3 Quarts of Buttermilk 1 Cup of Liquid Margarine 1-1/3 Cup of Liquid Eggs 1 Cup of Sour Cream 2 Cups of Sugar

Work these ingredients in thoroughly andthen add the 5 lb Box of Cornbread Mix Spray the 9” baking pans Only fill pans half-full with the mix Bake at 325 degrees Bake for approximately 20-25 minutes Place cooled corn bread into skillet

and cut into 12 slices Serve with a spatula

Corn Bread BakeryYield: 7 pansPortions: 12 slicesShelf Life: 24 hours refrigerated and 20 minutesbaked








degrees or above.

Ingredients:Banana Pudding {6/10#}Fresh Bananas1 Bag of Vanilla WafersWhip Topping {Bag}

Tools:4 Pewter BowlsStorage container w/ Lid {12x18x9}Paring KnifeRubber SpatulaCan OpenerCello-wrapPrep GlovesDay Dot System

Procedure: {4 Pewter Bowls} Place 4 pewter bowls side by side and

open {2} #10 cans of banana pudding Divide the pudding, evenly, between the

4 pewter bowls {scrape the cans with aspatula to maximize yield}

Slice 4 bananas into each bowl or a totalof 16 bananas {slices should beapproximately ¼” thick}

Open another {#10} can of pudding anddivide it, evenly, between the 4 bowls

Arrange 20-24 vanilla wafers, in circularpatterns, around the top of the pudding

Place a dollop of whipped toppingbetween each wafers {added eye-appeal}

Only top two bowls at a time Cover the other bowls with cello-wrap and

refrigerate, until needed Serve the banana pudding with a serving

spoon

Banana Pudding BakeryYield: 4 Pewter BowlsShelf Life: 48 hours








degrees or above.

Ingredients:[3] #10 Banana Pudding12 Large Fresh Bananas1 Bag of Vanilla WafersBag Cool Whipped Topping

Tools:12x18x9 Container and LidParing KnifeRubber SpatulaCan OpenerCello-wrapPrep GlovesDay Dot System

Procedure: Open 3 cans of Banana Pudding and

place into mixing bowl Place the Banana Pudding into 12x18 x9

container Cut the 16 bananas into the mixture

about ¼” thick Mix the freshly sliced Bananas into the

mixture using a spatula. Place Banana Mixture into a bowl or pan Score with whole vanilla wafers and place

whip topping rosettes between the wafersfor eye-appeal

Serve with spoon

Banana Pudding Cold Bar Bakery

Icing: Ice the cakes with Buttercreme Icing

Cutting:Use a container of hot water, sharp

knife and towel to cut the cake

Portions and Plating:Cut into 16 slicesFollow Cake Cutting ChartPlace he cake slices on plates for

service

Ingredients:One Pound Cake MixSarah Lee, Betty Crocker, Duncan HinesCarrot-Coconut-Chocolate-VarietiesEggsOilWater

Tools:Mixing Bowl or MixerSpatula9” Baking PanBundt Cake PanPrep GlovesDay Dot System

Procedure: Make the cake batter by following the

recipe on the box Cake Mix-Eggs-Oil-Water Spray the cake pan with pan spray

Pan Fills: 13x9 pan fill with all the cake batter Two 8” round pans fill half-full each Two 9” round pans fill half-full each Bundt Pan fill with all the cake batter Cupcake Pan fill the wells half-full each

Bake at 325 degrees13x9 pan 34-38 minutes8” round pans 34-38 minutes9” round pans 29-33 minutesBundt Pan 39-43 minutesCupcake pan 19-23 minutes

Homemade Cakes BakeryYield: I CakePortion: 16 slicesShelf Life: 12 hours








degrees or above.

Ingredients:Layer Cakes, 9” Round{Carrot-Coconut-Chocolate}

Tools:Container of Hot WaterSharp KnifeClean Dry TowelBakery PaperCake StandPie SpatulaSheet PanCake BoxPrep GlovesDay Dot System

Procedure: Remove frozen cake from freezer and allow

to break at room temperature forapproximately 10 minutes

Remove the cake from the carton {box}andleave the cake on its’ cardboard plate forcutting and serving

Cut the cake into 24 slices, using a sharpknife and follow the cake cutting diagramover the prep table

Dip the knife into the hot water and wipe withclean towel after each slice to prevent tearingup the cake and the icing

Leave the cake on the cake board Place the cake on a cake stand to display Portion the cake slices on plates for service Store cakes, under refrigeration, in their

original box or place on a sheet pan andcover with baking paper

Frozen Cakes BakeryYield: 1 cake yields 24 slicesShelf Life: 24 hours








degrees or above.

Ingredients #1:24 oz of Cake Mix1-1/4 Cup of Milk

Ingredients #2:16 oz Topping Mix3 Cups of Hot Water {190 degrees}

Tools:Convection Oven @ 325 DegreesHalf-Size SS 2” PansMixing BowlWire WhipRubber SpatulaPan SprayPrep GlovesDay Dot System

Procedure:Cake: Add the {1} 24 oz bag of cake mix to the mixing

bowl and add 1-1/4 cup of milk and blend thesetwo ingredients thoroughly together, using a wirewhip

Spray the stainless steel pan with pan spray Pour the cake batter into the half size stainless

steel 2” panTopping: Add the {1} 16 oz bag of topping mix to the

mixing bowl and add 3 cups of hot water {190degrees} and blend these two ingredientsthoroughly together, using a wire whip

Pour the topping mix over the cake mix in thestainless steel pan and allow to settle for a fewminutes

Baking: Place the pan into pre-heated a convection oven

@ 325 degrees and bake for approximately 35-40 minutes or when a toothpick, inserted in thecenter of the cake, comes out ‘dry’

Place the pudding cake in a hot well, with aserving spoon, to serve

Pudding Cakes BakeryYield: {1} pudding cakeShelf Life: 24 hours

Procedure (continued): Divide the glaze, evenly, between the {4}

pans {pour the glaze on top of the cakebatter and allow the mixture to settle}

Baking: Place the cake into a pre-heated

convection oven @ 325 degrees andbake for approximately 35-40 minutesor when a toothpick, inserted into thecenter of the cake, comes out ‘dry’

Lightly sprinkle powder sugar on top ofthe cake and dribble chocolate syrupover the top of the cake

Place the volcano cake, in a hot well,with a buffet spoon, to serve

Ingredients #1:{1} 5 lb Box of Brownie Mix2 oz of Baking Powder1 Quart of Cold WaterIngredients #2:{4} 1 lb Boxes of Brown Sugar4 oz of Cocoa Powder {unsweetened}2 Quart of Hot WaterPowder SugarChocolate SyrupTools:Convection Oven @ 325 DegreesOven MittensS-S Mixing BowlHalf Size SS 2” Deep PansPan SprayMeasuring DeviceWire WhipRubber SpatulaPrep GlovesDay Dot System

Procedure: Add the 1 box of brownie mix to the

mixing bowl and add 2 oz of bakingpowder and blend these two ingredientsthoroughly together using a wire whip

Pour the 1 quart of cold water into themixing bowl and blend the ingredientstogether, until the batter is smooth andhas no lumps

Spray pans with pan spray Divide the cake batter, evenly, between

the {4} half size stainless steel 2” pansGlaze: Empty the 4 lbs of brown sugar into the

mixing bowl and add the 4 oz of cocoapowder and blend these two ingredientsthoroughly together, using a wire whip

Pour the 2 quarts of hot water into themixing bowl and blend the ingredientstogether, until they dissolve

Volcano Cake BakeryYield: {4} Volcano CakesShelf Life: 24 hours

Yield: {1} 18x26x3 storage containerPortions: 96 or 8x12 cutsShelf Life: 24 hours

Procedure (continued): Remove paddle from the mixer and scrape

the paddle off {increase yield} Set 4 full-size sheet pans on the prep table

and place 6 graham cracker pie shells oneach sheet pan {total of 24 pie shells}

Add 1 ‘handful’ of pie filling to each pie shell{24 pie shells with 1 handful of pie filling}

Using a chef knife, rake across the pie andlevel the pie filling and put the excess fillingback into the mixing bowl

Repeat the above step until all the pie shellsare filled and level with pie filling {there is apossibility that more pie shells might beneeded, if there is filling leftover}

Place the sheet pans of peanut pies into thebakery cooler and allow to rest forapproximately 30 minutes

Place into a pewter pie server, or on a platefor service

Store back-up peanut butter pies in pierefrigerator or bakery cooler

Ingredients:{2} 1 lb Boxes of Powder Sugar{1} 3 lb Block of Cream Cheese{1} 5 lb Tub of Peanut Butter {Creamy}{6} 1 lb Tubs of Cool Whip[12] Graham Cracker Pie Shells{1} 24 oz Bottle of Hershey’s Syrup

Tools:60 Quart Mixer & Paddle {Chilled}{4} Full-Size Sheet Pans {Baking}Pewter Pie ServerChef KnifeRubber SpatulaPie SpatulaBakery KnifePrep GlovesDay Dot System

Procedure: Attach the ‘chilled’ mixing bowl and paddle to

the 60 quart mixer Add the 2 boxes of powdered sugar into the

mixing bowl and add the 3 lb block of creamcheese

Set the mixing speed to #1 and when theingredients get ‘chunky’ increase the speedto #3

Once the ingredients appear ‘slightly creamy’increase the speed to #4 and when theingredients are ‘creamy’ and have no ‘lumps’stop the mixer

Add the 5 lb jar of peanut butter, using arubber spatula

Set the mixer speed to #2 and when thepeanut butter and cream cheese mixture arefully blended stop the mixer

Add the [6} 1 lb tubs of cool whip and set themixer speed to #2 for a couple minutes andincrease the speed to #3 and let whip for 50minutes

Peanut Butter Pie BakeryYield: 12 piesPortions: 8 slicesShelf Life: 36 hours

Procedure (continued): Remove paddle from the mixer and scrape

the paddle off {pie filling mix} Set 4 full-size sheet pans on the prep table

and place 6 Oreo pie shells on each sheetpan {total of 15 pie shells}

Add 1 ‘handful’ of pie filling to each pie shell{24 pie shells with 1 handful of pie filling}

Using a chef knife, rake across the pie andlevel the pie filling and put the excess fillingback into the mixing bowl

Repeat the above step until all the pie shellsare filled and level with pie filling {there is apossibility that more pie shells might beneeded, if there is filling leftover}

Place the sheet pans of Oreo pies into thebakery cooler and allow to rest forapproximately 30 minutes

Place in a pewter pie server or on a plate forservice

Store back-up Oreo pies in pie refrigerator orbakery cooler

Ingredients:{2} 1 lb Boxes of Powder Sugar{1} 3 lb Block of Cream Cheese{6} 1 lb Tubs of Cool Whip[8] Quarts of Oreo Cookie Crumbs[15] Oreo Pie Shells / or[15] Graham Cracker Pie Shells*

Tools:60 Quart Mixer & Paddle {Chilled}{4} Full-Size Sheet Pans {Baking}Pewter Pie ServerChef KnifeRubber SpatulaPie SpatulaBakery KnifePrep GlovesDay Dot System

Procedure: Attach the ‘chilled’ mixing bowl and paddle to

the 60 quart mixer Add the 2 boxes of powdered sugar into

mixing bowl and add the 3 lb block of creamcheese

Set the mixing speed to #1 and when theingredients get ‘chunky’ increase the speedto #3

Once the ingredients appear ‘slightly creamy’increase the speed to #4 and when theingredients are ‘creamy’ and have no ‘lumps’stop the mixer

Add the [6} 1 lb tubs of cool whip and set themixer speed to #2 for 30 minutes

If after the 30 minutes the mixture is still‘thick’, whip an additional 15 minutes on #2speed

When the mixture is ‘creamy’ stop the mixerand add the 8 cups of Oreo Cookie Crumbsand set the mixer speed on #2 for a couple ofminutes to allow the Oreo crumbs to blendinto the mixture {look gray-white with blackspecks}

Oreo Cookie Pie BakeryYield: 15 piesPortion: 8 slicesShelf Life: 36 hours








degrees or above.

8/08

Ingredients:3 Bags of Chocolate Pudding Mix1-1/2 Gallons of 2% Milk10 Pie Shells1 Bag of Whip Topping

Tools:Convection Oven @ 325 Degrees{2} Full-Size Sheet Pan {Baking}Pewter Pie ServerPie SpatulaMixing BowlWire WhipPrep GlovesDay Dot System

Procedure: Place 5 raw pie shells each on two full-size

sheet pan {bake the raw pie shells beforemaking the chocolate mix}

Bake the pie shells in a pre-heatedconvection oven @ 325 degrees forapproximately 15-20 minutes {shells need tohave a light golden brown color}

Remove the sheet pans, from the oven, andplace on the prep table to cool

Pour 1-1/2 gallons of milk into a mixing bowland add the 3 bags of chocolate pudding mix

Thoroughly mix the two ingredients togetherand divide the mix, evenly, between the 10baked pie shells make sure they are cool

Place the two sheet pans, with the filled pieshells, into the bakery cooler, and allow themto rest for approximately 30 minutes

Place the chocolate pie, in a pewter pieserver, or on a plate for service

Store back-up pies in the pie refrigerator orbakery cooler

Chocolate Pudding Pie BakeryYield: 10 piesPortions: 8 slicesShelf Life: 36 hours








degrees or above.

8/08

Ingredients:1 Bag of Cheese Cake Mix¾ Gallons of 2% Milk{1} 6 Pack of Graham Cracker Crust PieShells

Tools:Frost Top RefrigerationMixing BowlWire WhipRubber SpatulaFull-Size Sheet Pan {Baking}Pewter Pie ServerPie SpatulaCan Opener4 Quart Containers w/ LidsPrep GlovesDay Dot System

Procedure: Place the 6 graham cracker crust pie

shells on the full-size sheet pan Pour the ¾ gallons of milk into the mixing

bowl and add the bag of cheese cake mix{mix thoroughly, using a wire whip, untilsmooth}

Immediately divide the cheese cake fillinginto the 6 pie shells {this step must bedone quickly or the mix will congeal andmake portioning difficult}

Place the cheese cakes into the coolerand let rest for 20-30 minutes

Cut into 8 slices per cheese cake and adda dollop of cherry pie filling

Place in a pewter pie server or on a platefor service

Add the cherry pie filling only whenmaking a cheese cake for the display

Store back-up cheese cakes in pierefrigerator or bakery cooler

Cheese Cake BakeryYield: 6 Cheese CakesPortion: 8 slices per pieShelf Life: 48 hours Open #10 can of cherry pie filling and

store in 4 quart container with lid {scrapethe #10 cans with a rubber spatula toincrease yield}








degrees or above.

Ingredients:Assorted Cream & Meringue Pies:Boston Cream, Coconut Cream, CoconutMeringue, Chocolate Mint, LemonMeringue, Pecan, Pumpkin, etcReceived frozen…..prep frozen

Tools:Frost Top RefrigerationContainer of Hot WaterFull-Size Sheet PansSharp KnifeClean Dry TowelPewter Pie ServerPie SpatulaPrep GlovesDay Dot System

Procedure: Remove the frozen pies from the

freezer [only bring out a few at the timeto cut}

Cut the pies, from a frozen state,into12 slices, using a sharp knife, hotwater and dry towel and follow the piecutting diagram over the prep table

Put the cut pies into the pie cooler If the pie cooler is full, they can be

placed in the bakery cooler, on sheetpans

Place the cut pies into a pewter pieservers, or on a plate for service

Frozen Pies BakeryYield: 1 piePortion: 12 slicesShelf Life: 48 hours








degrees or above.

Ingredients:Sugar Free Apple…6-46ozSugar Free Cherry..6-46ozReceived frozen….bake frozen

Tools:Convection Oven @ 325 DegreesOven MittensFrost Top RefrigerationBaking PanBakery KnifePewter Pie ServerPie SpatulaPrep GlovesDay Dot System

Procedure: Remove the frozen pies from the case and

take them out of their box {allow to set out for10 minutes}

Score the portion cuts {12 slices}, on thedough, using a sharp knife, before baking inthe oven

Leave the pies in their aluminum pan andplace them on a baking pan

Place in a pre-heated convection oven andbake @ 325 degrees for approximately 60-70minutes

Cool the baked pies in the cooler for a fewhours before finishing the cutting processComplete the cutting process, using a sharpknife, hot water and clean towel and followthe pie cutting chart over the prep table

Place the cut pie into a pewter pie server, oron a plate for service

Sugar-Free Apple & Cherry Pies Bakery

Bakery

Yield: 1 piePortion: 12 slicesShelf Life: 48 hours








degrees or above.

Ingredients:Cobblers {Blackberry, Peach & Cherry}{4/6lb per Case}Received frozen…bake frozen

Tools:Convection Oven @ 325 DegreesOven MittensHalf-Size S-S 2” PansBakery KnifeBuffet SpoonPrep GlovesDay Dot System

Procedure: Remove case of frozen cobbler from the

freezer and remove the cobblers from thecase

Spray stainless steel 2” pans using panspray

Remove the cobbler from the aluminumtray and place it into the half-sizestainless steel 2” pan

Place the pan into a pre-heatedconvection oven and bake at 325 degrees

Bake for approximately 1 hour and 10minutes or 70 minutes

Place the baked cobbler in the pre-heatedhot well with a buffet spoon and serve

Store back-up cobblers in the foodwarmer @ 120 degrees

Cobblers BakeryYield: 1 cobblerShelf Life: 3 hours

Procedure (continued): When the marshmallows have melted,

turn the gas burner off {important step} Open the bag of Rice Crispy’ and pour

them into the pan with the meltedmarshmallows

Fold the mixture together, using a spatula Use pan spray and thoroughly spray the

inside of the storage container {18x26x5} Scrape the mixture from the pan into the

storage container, using a rubber spatula{very sticky}

Put prep gloves on your hands and spraythe gloves with pan spray

Using you hands, push the crispy mixfrom the center to the outer edges of thestorage container, until the crispy mix isevenly distributed, in the container

Cover, Date, Rotate & Store at roomtemperature for approximately 3 hoursbefore cutting into portions

Ingredients:{1} Bag of Rice Crispy {27 oz Bag}{4} 1 lb Bags of Mini Marshmallows{1} 1 lb Block of Margarine

Tools:Gas StoveOven Mittens24 Quart Braising Pan18x26x3 Storage Container and LidPan SprayRubber SpatulaServing PlatterServing TongsPrep KnifePrep GlovesDay Dot System

Procedure: Place the 24 quart braising pan on the

gas stove and turn the gas burner ‘on’high heat

Add the {1} 1 lb block of margarine to thepan and cut into smaller pieces {will helpto melt faster}

When the margarine is almost melted,add the {4} 1 lb bags of marshmallows, tothe pan, and the reduce the heat to ‘low’

Coat the marshmallows thoroughly withthe margarine, in the pan, using a spatulaand increase the heat back to ‘high’

Do not leave the pan unattended at thispoint or you will scorch/burn the product

Constantly fold the marshmallows as theyare melting with the spatula {importantstep}

When the marshmallows are almostmelted, reduce the heat to ‘low’, and cookuntil the marshmallows are completelymelted

Rice Crispy Treats BakeryYield: {1} 18x26x3 storage containerPortions: 96 or 8x12 cutsShelf Life: 24 hours








degrees or above.

Ingredients:Yellow Sheet CakeStrawberry GlazeBag Whip Topping

Tools:Frost Top RefrigerationCarving Knife3oz LadleCutting Board & Damp TowelRubber Spatula12oz Serving BowlsPie SpatulaPrep GlovesDay Dot System

Procedure: Remove a yellow sheet cake from the freezer

and remove the wrapping Cut each full sheet cake into 30 pieces Place one slice into the 12oz bowl Ladle over the cake 3oz Strawberry Glaze Top with large whipped topping rosette Place on the frost unit for service Add strawberry glaze and whip topping when

Strawberry Short Cake is needed for display

Strawberry Shortcake BakeryYield: 1 sheet cakePortions: 30 pieces or 5x6Shelf Life: 2 hours








degrees or above.

8/08

Ingredients:1 Box of Fudge Nut Crust Mix1 Box of Fudge Nut Filling Mix1 Quart of Cold Water

Tools:Convection Oven @ 325 DegreesSS Mixing BowlWire WhipFull-Size Sheet Pan {Baking}Baking PaperMeasuring DeviceRubber SpatulaPan SprayPrep KnifeServing PlatterServing TongsPrep GlovesDay Dot System

Procedure: Spray full-size sheet pan, heavily, with pan

spray {bottom and sides} and line the bottomof the pan with baking paper

Smooth out any air-bubbles under the bakingpaper and spray the top of the paper, evenly,with pan spray

Pour the fudge nut crust mix, evenly, over thebaking paper {do not press down and reserveapproximately ¼ of the bag for later use}

In the mixing bowl pour 1 quart of cold waterand add 1 bag of the fudge nut filling mix

Mix thoroughly, using a wire whip {the mixshould be smooth and have no lumps}

Pour the chocolate mix, into the center of thepan, and spread out, using a spatula, fromcenter to outer edge of the pan

Take the reserved crust mix and sprinkle itover the entire top of the chocolate filling

Bake @ 325 degrees for approximately 20-30 minutes, or until dough is done

Store back-up orchard bars in the cooler

Chocolate Fudge Nut Bars BakeryYield: 1 full-size sheet pan = 96 portionscut {12x8} or 2 half-size pans = 48portionsShelf Life: 48 hours








degrees or above.

8/08

Ingredients:3lb Bag Blueberry Muffin3lb Bag Banana Nut Muffin3lb Bag Chocolate MuffinMuffin Batter is frozen…thaw underrefrigeration before using

Tools:Convection Oven @ 325 DegreesOven MittensMuffin PansPaper Baking CupsPan SprayMuffin Platter9” TongsPrep GlovesDay Dot System

Procedure: Place muffin pan on prep table and

spay wells with light coating of pansprayORInsert 12 paper Baking Cup Liners intothe muffin pan wells and spray theinside with a light coating of pan spray

Squeeze the muffin batter into theliners and fill each well approximatelyhalf-full

Place into pre-heated convection ovenand bake at 325 degrees

Bake for approximately 20 minutes Place baked muffins on a platter for

service with small tongs

Muffin BakeryYield: 12 MuffinsShelf Life: 2 Hours Baked

Procedures: 1oz Remove cookies from the freezer Place baking pan liners on the baking

pans and spray with pan spray Place 4 rows across the pan and 4 rows

down the pan or16 cookies per bakingpan

Place cookie pans in a pre-heatedconvection oven and bake them forapproximately 6-8 minutes

Allow the cookies to cool Place baked cookies on a display pan,

with tongs, to serve Back-up cookies are stored on baking

pans under the counter At closing, place cookie pans on a roll

rack, cover them with cello-wrap, andstore in the cooler

Ingredients:Gourmet Cookies Variety:M&M, Raisin Oatmeal, Chocolate Chip,Macadamia, Sugar, Turtle, etcReceived frozen….bake frozenWeight 1.33oz – 1.4ozWeight 1oz

Tools:Convection Oven @ 325 DegreesHalf-Size Baking PanBaking PaperFlat SpatulaPan SprayPrep GlovesDay Dot System

Procedures: 1.25oz-1.75oz Remove cookies from the freezer Place baking pan liners on the baking








Cookies BakeryYield: 1 pan yields 12/16 cookiesPortion: 1.33oz-1.4oz / 1ozShelf Life: 12 hours

Procedures: 1oz Remove cookies from the freezer Place baking pan liners on the baking








Ingredients:Gourmet Cookies Variety:M&M, Raisin Oatmeal, Chocolate Chip,Macadamia, Sugar, Turtle, etcReceived frozen….bake frozenWeight 1.33oz – 1.4ozWeight 1oz

Tools:Convection Oven @ 325 DegreesHalf-Size Baking PanBaking PaperFlat SpatulaPan SprayPrep GlovesDay Dot System

Procedures: 1.25oz-1.75oz Remove cookies from the freezer Place baking pan liners on the baking








Cookies BakeryYield: 1 pan yields 12/16 cookiesPortion: 1.33oz-1.4oz / 1ozShelf Life: 12 hours








degrees or above.

Ingredients:Packed 144/1.15oz,Chocolate-Vanilla-Red Velvet CupcakesVanilla Buttercreme IcingChocolate Buttercreme IcingIcing ColorsReceived frozen….thaw, ice and serve

Tools:Pastry BagHollow TipSpatulaServing TrayTongs

Procedure: Thaw cupcakes Fill pastry bag with Buttercreme Icing Make 3 rosettes on top of cupcake Place on serving platter with tongs to serve

Cup Cakes Bakery








degrees or above.

Ingredients:{1} 5 lb Box of Brownie Mix1 Quart of Hot WaterChocolate Cake Icing

Tools:Convection Oven @ 325 DegreesOven Mittens{2} 9x13 Baking PansBaking PaperPan SprayMixing Bowl SSWire WhipRubber SpatulaBakery KnifeIcing KnifePrep GlovesDay Dot System

Procedure: Pour 1 quart of hot water into the mixing bowl Add the brownie mix into the hot water and mix

thoroughly using a wire whip {the mixture shouldbe smooth with no lumps}

Spray, generously, sides and bottoms, of thebaking pans, with pan spray

Line the pans with baking paper and spray thebaking paper with pan spray

Divide the brownie batter, evenly, between the 2baking pans

Bake in pre-heated convection oven @ 325degrees for approximately 20-25 minutes orwhen a toothpick, inserted into the center of thecake, comes out ‘dry’

Allow brownies to cool under refrigeration, beforecutting or applying chocolate icing

Invert the pan of brownies and remove the bakingpaper and apply the icing

Cut the brownies into 48 pieces Place on a serving platter with a pie spatula to

serve Frost and cut pans of brownies as needed Cover, Date, Rotate & Refrigerate

Frosted Brownies BakeryYield: {2} 9x13 pans of brownies1 pan = 48 pieces cut {6x8}Shelf Life: 36 hours








degrees or above.

Ingredients:{1 #10 Cans of Strawberry Glaze{1} 5 Lb Buckets Sliced Strawberries

Tools:12x18x9 Storage Container w/ Lid{2} 4 Quart Storage Container w/ LidsPrep SpoonRubber SpatulaCan OpenerPrep GlovesDay Dot System

Procedure: Thaw strawberries for 24 hours in cooler Open the 1 {#10} cans of glaze and

scrape into a container Always scrape the cans with a spatula to

maximize yield Empty the strawberries into the container

with the glaze Mix the contents with a spatula making

sure not to “puree” the mixture gently, foldthe glaze and strawberries together

Divide the glaze between the {2} 4 quartcontainers

Cover, Date, Rotate & Refrigerate Make as needed to keep fresh and

maintain flavor profile

Strawberry Glaze BakeryYield: 2 Gallons of GlazeShelf Life: 24 hours








degrees or above.

Ingredients:30 Lbs Margarine Solids½ Gallon of Buttermilk

Tools:60 Quart Mixer and Paddle AttachmentRubber SpatulaMeasuring Device4” Amber Pans with Lids or4 Quart Containers with LidsPewter Bowl or Stainless Steel PansPan SprayServing UtensilsPrep GlovesDay Dot System

Procedure: Unwrap 30 blocks of margarine and place intothe mixing bowl Attach the mixer’s paddle and spray with panrelease Set mixer speed on #1 low speed and set thetimer for 5 minutes Pour only half the buttermilk into the mixingbowl Set mixer speed on #2 medium-high and setthe timer for 5 more minutes Pour the rest of buttermilk into the bowl Set mixer on {#3} and let whip forapproximately 50 minutes Remove the paddle and scrape with spatula Divide the whipped margarine between the 4”Amber pans or gallon containers Cover, Date, Rotate & Refrigerate Serve in a pewter bowl or stainless steel steelpan with spoon

Whip Margarine BakeryYield: 6 GallonsShelf Life: 36 hours








degrees or above.

Ingredients:12” Pizza Dough, Bonici {Self-Rising}4 oz of Pizza Sauce6.5 oz of Mozzarella Cheese22-24 Pieces of Sliced Pepperoni

Tools:Pizza Oven @ 450 DegreesPizza ScreenPizza PanPizza CutterProofing Rack4 oz LadleMeasuring DeviceServing UtensilPan SprayPrep GlovesDay Dot System

Procedure: Spray the pizza screen with pan spray Lightly, spray the top, of the dough, with pan

spray Place the self-rising dough on the pizza

screen {dough already roller dockered} Add 4 oz of pizza sauce into the center, of

the dough, and spread out from center to thedough’s edge, using the ladle

Cover the sauce, evenly, with 6.5 oz ofmozzarella cheese

Place into the pizza oven @ 450 degreesand bake approximately 12-1/2 minutes; thebottom crust is a light golden brown

Carefully, remove the pizza, from the oven,and transfer to a solid pizza pan

Using a pizza cutter, portion into 12 slices Place on the warmer plate, with a pizza

server, to serve If making a pepperoni pizza add 24 pieces, of

the pepperoni, in a circular fashion{ see thePizza Baking Chart}

Pizza BakeryYield: 12” PizzaPortion: 12 SlicesShelf Life: 30 minutes

Prep & Safety Tips:

Always wash your hands beforebeginning any work.

Always sanitize all work surfaces andutensils.

Always make sure equipmenttemperatures are set correctly.

Always gather the tools, first, and theingredients, second.

Always follow the recipes. Always follow cooking times. Always chill, store, or serve food



degrees or above.

8/08

Ingredients:

Grape Tomatoes

{12 Flats per Case}

Tools:

4 Quart Storage Containers w/ Lids

Colander

Prep Gloves

Day Dot System

Procedure:

Wash, rinse and air-dry the tomatoes Remove stems and leaves, if

applicable Divide the tomatoes into 4 quart

storage containers Cover, Date, Rotate & Refrigerate

Grape/Cherry Tomatoes Cold Bar PrepYield: {3} 4 Quart Containers

Shelf Life: 24 hours

Prep & Safety Tips:








degrees or above.

8/08

Ingredients:

Grapes {Red or Green}

Tools:

Prep sink

Colander

4 Quart Storage Container w/ Lid

Prep Gloves

Day Dot System

Procedure:

Fill the prep sink ½ full with cold water Place the colander into the water Remove the grapes from the stems, by

picking them off the stem Allow the grapes to fall into the

colander Agitate the grapes, in the water, with

your hands, to remove debris {useclean prep gloves}

Lift colander out of the water and allowthe grapes to drain

Place the grapes into a 4 quart storagecontainer

Cover, Date, Rotate & Refrigerate

Grapes Cold Bar PrepYield: {1} 4 Quart container


Prep & Safety Tips:








degrees or above.

8/08

Ingredients:

Grapes {Green}

Tools:

Prep sink

Colander

4 Quart Storage Container w/ Lid

Prep Gloves

Day Dot SystemProcedure:

Fill the prep sink ½ full with cold water Place the colander into the water Remove the grapes from the stems, by

picking them off the stem Allow the grapes to fall into the

colander Agitate the grapes, in the water, with

your hands, to remove debris {useclean prep gloves}

Lift colander out of the water and allowthe grapes to drain

Place the grapes into a 4 quart storagecontainer


Green GrapesYield: {1} 4 Quart container


Prep & Safety Tips:








degrees or above.

Ingredients:strawberriesFlat Boxes 8.1 pounds

Tools:Prep sinkstrainer4 Quart Storage Container w / LidPrep GlovesDay Dot System

Procedure:• Fill the sink halfway with cold water• Place the strainer in the water• Remove the strawberries from thefloor in the cold water• Stir the strawberries, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain strawberries• Place the strawberries in a 4-quartcontainer storage• Cover, Date, rotate and refrigerate

StrawberriesYield: {1} container 4 QuartShelf life: 18 hours

Prep & Safety Tips:








degrees or above.

Ingredients:oranges

Tools:Prep sinkstrainer4 Quart Storage Container w / Lidwet towelssharp knifePrep GlovesDay Dot System

Procedure:• Place the oranges in cold water anduse a large colander• Stir the oranges, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut theoranges into 6-8 slices, depending onsize• Place the wedges in a storagecontainer 4/4• Cover, Date, rotate and refrigerate

OrangeYield: An OrangeShelf life: 18 hours

Prep & Safety Tips:








degrees or above.

Ingredients:apples


Procedure:• Place apples in cold water and use alarge colander• Stir the apples, water, hands, toremove debris using clean glovesPreparation• Raise water strainer and allow todrain grapes• Use a cutting board and cut applesdiced into sections for fruit salads andrecipes• Only when necessary prepare applesor become "brown"• Cover, Date, rotate and refrigerate

AppleYield AppleShelf life: 18 hours

Prep & Safety Tips:








degrees or above.

Ingredients:apples




Prep & Safety Tips:








degrees or above.

Ingredients:apples




Prep & Safety Tips:








degrees or above.

8/08

Ingredients:

Ham [Leftover or Fresh]

Tools:

Cutting Board & Damp Towel

Cook’s Knife

Amber 4” Pan w Lid

Prep Gloves

Day Dot System

Procedure:

Cut ham on cutting board with a damptowel underneath

Cut ham into ¼” x ¼” cubes Place into an Amber pan Cover, Date, Rotate & Refrigerate

Ham-Diced Cold Bar PrepYield: {1} Amber 4” Pan


Prep & Safety Tips:








degrees or above.

8/08

Ingredients:

Ham [Leftover or Fresh]

Tools:


Cook’s Knife

Amber 4” Pan w Lid

Prep Gloves

Day Dot System

Procedure:

Cut chicken on cutting board with adamp towel underneath

Cut ham into ¼” x ¼” cubes Place into an Amber pan Cover, Date, Rotate & Refrigerate

Grilled Chicken-DicedCold Bar PrepYield: {1} Amber 4” Pan


Prep & Safety Tips:








degrees or above.

8/08

Ingredients:

Whole Eggs {20 Lbs or 1 Bucket}

5 Cups of Mayonnaise

2 Cups Sweet Pickle Relish

4 oz Mustard

1 oz salt

Tools:

4 Quart Storage Containers w/ Lids

12x18x9 Storage Mixing / Container

Mixing Bowl SS

½ Amber 2” Deep

Pastry Bags {Plastic-Disposable}

Measuring Device


Rubber Spatula

Cook’s Knife

Prep Gloves

Day Dot System

Procedure:

Slice whole eggs in half Store yellow egg yolks in storage

container Store the egg whites in another storage

container Mash up the yellow egg yolk Add 2 cups of pickle relish Add 4 oz of mustard and 1 oz of salt Add 5 cups of mayonnaise {scrape out

the measuring cup} Blend all the ingredients thoroughly

together Place the prepared egg yolks into a

pastry bag {yield 3-1/2 plastic bags offilling}

Line a ½ size Amber pan with approx [24]egg whites

Fill the egg whites with the yellow eggmixture


Deviled Eggs Cold PrepYield: 12 Amber Pans w/ 24 Egg Halves& Yields 3-1/2 Bags of Egg Filling









degrees or above.

8/08

Ingredients:{4} 5lb Bags of Pre-Shredded Cabbage1 Cup of Cider Vinegar2 Cups of Sugar1 Gallon of Mayonnaise

Tools:18x26x9 Mixing / Storage ContainerStainless Mixing BowlRubber SpatulaWire WhipMeasuring Device4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System

Procedure: Into a mixing bowl, add the 1 cup of cider

vinegar and the 2 cups of sugar Dissolve the vinegar-sugar mixture, using

a wire whip Add the 1 gallon of mayonnaise to the

sugar/vinegar mixture Blend together thoroughly, using the wire

whip {scrape the mayonnaise jar toincrease yield}

Place the cabbage into a 18x26x9storage container

Add the mayonnaise-vinegar-sugarmixture {slaw dressing} to the cabbage

Mix thoroughly, with your hands, foldingthe slaw mixture together {use clean prepgloves}

Divide the prepared cole slaw mix into the4 quart storage containers


Cole Slaw Cold PrepYield: {5-6} 4 Quart ContainersShelf Life: 48 hours








degrees or above.

8/08

Serving Safe Food43. Always wash hands

before beginning any work.

Ingredients:{6} Cans of Tuna {66.5 oz}4 Cups of Diced Onions4 Cups of Diced Celery4 Cups of Sweet Pickle Relish1 Cup of sugar{1} 2 oz Ladle of APS1 Gallon of Mayonnaise

Tools:{4} 4 Quart Storage Containers w/ Lids18x26x5 Storage/Mixing Container2 Cup Measure2 Quart Measure {#2885 Rubbermaid}Rubber SpatulaPrep GlovesDay Dot System

Procedure: Place a 18x26x9 storage container on

top of the prep table Open the 6 cans of tuna and drain Place the tuna in to the mixing

container and add the followingingredients:

Add the 4 cups of diced onions Add the 4 cups of diced celery Add the 4 cups of pickle relish Add the 1 cup of sugar Add {1} 2 oz, even, ladle of APS Add 1 gallon of mayonnaise {add this

ingredient last} Mix all these ingredients thoroughly

together Divide the tuna salad between the (4}

4 quart storage containers Cover, Date, Rotate & Refrigerate

Tuna Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 48 hours








degrees or above.

8/08

Ingredients:{10}3 lb Bags of Thawed Crab Meat2.5 lbs of Diced Onions {Approximately ½ ofa Bag}2.5 lbs of Diced Celery {Approximately ½ ofa Bag}1-1/2 Cups of Granulated Sugar1 Gallon of MayonnaiseNote: Diced Celery & Onions {5 lb Bags}

Tools:Cooks KnifeMixing SpoonRubber SpatulaMeasuring Device18x26x9 Storage/Mixing ContainerCutting Board & Damp TowelCut Resistant Glove4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System

Procedure: Thaw the crab meat, in the walk-in

cooler, before making the salad {thawfor approximately 24 hours}

Remove the crab from the packageand place into 18x26x5 container

Pull the crab meat apart into ½ “x ½”pieces

Add the diced onions, diced celery andthe sugar

Add the mayonnaise last {scrape themayonnaise jar to increase yield}

Gently mix all the ingredients togetherthoroughly, by folding them together,using your hands {use clean prepgloves}

Divide the crab salad into 4 quartstorage containers


Crab Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 hours








degrees or above.

8/08

Ingredients:20lb Bags of Chicken2 oz WSC APS2.5 lbs of Diced Onions {Approximately ½ ofa Bag}2.5 lbs of Diced Celery {Approximately ½ ofa Bag}2 Cups of Granulated Sugar3/4 Gallon of Mayonnaise

Tools:12x18x9 Mixing/Storage Container4 Quart Containers w/ LidsCutting Board & Damp TowelCook’s KnifeMeasuring DeviceRubber SpatulaPrep SpoonPrep GlovesDay Dot System

Procedure: Using a cutting board with a damp

towel underneath and a cook’s knife,dice cooked chicken into 3/8” x 3/8”pieces {damp towel prevents the boardfrom sliding}

Place the cut pieces, of chicken, into a12x18x9 container

Add 1 oz of APS and ¾ cups of sugar Add the 5 cups of diced celery Add the 5 cups of diced onions Blend all these ingredients together Add the mayonnaise last and blend

thoroughly, into the mixture Divide the chicken salad into 4 quart


Chicken Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:4 Gallons of Cut Broccoli Florets1/2 Gallon of Ranch Dressing1 Quart of Sour Cream1 Cup of Granulated Sugar2 Cups of Real Bacon Bits3 Cups of Shredded Cheddar Cheese

Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsCutting Board & Damp TowelMixing Bowl SSWire WhipMeasuring DeviceCook’s KnifeRubber SpatulaPrep SpoonPrep GlovesDay Dot System

Procedure: Process {4} gallons of broccoli spears

{Broccoli Recipe} and place them intothe 18x26x9 mixing container

To a mixing bowl, add {1/2} gallon ofRanch Dressing, {1} quart of sourcream, {1/2} cup of sugar; thoroughlyblend them together with a wire whip

Pour the mixture over the broccoli, inthe container, and blend together withyour hands {use clean prep gloves}

Add the {1-1/2} cups of bacon bits andthe {3} cups of cheddar cheese andgently blend them in to the otheringredients

Divide the broccoli salad into 4 quartstorage containers


Broccoli Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours








degrees or above.

8/08

Ingredients:1 10 lb Box of Button Mushrooms4 Cups of Red Onions [Julienne]1/2 Gallon of Italian Dressing

Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsCutting Board & Damp TowelCook’s KnifeRubber SpatulaMeasuring DevicePrep GlovesDay Dot System

Procedure: Wash, drain and air-dry {1} case of

button mushroom and place them inthe 18x26x9 mixing container

Add {4} cups of sliced red onions{julienne} to the mushrooms and blendthem together

Add {2} quarts of Italian dressing andblend all thoroughly together

Divide the marinated mushroom saladinto 4 quart storage containers


Marinated Mushrooms Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours








degrees or above.

8/08

Ingredients:2 Flats of Grape/Cherry Tomatoes4 lbs of Crumbled Feta Cheese1/2 Cup of Fresh Chopped Basil3 Cups of Greek Salad Dressing

Tools:18x26x9 mixing / Storage Container4 Quart Storage Containers w/ LidsMixing Bowl SSWire WhipRubber SpatulaMeasuring DevicePrep GlovesDay Dot System

Procedure: Wash, drain and air-dry the tomatoes

and place them in a 18x26x9 mixingcontainer

In a mixing bowl, add the {3} cups ofGreek Salad Dressing, {4} lbs FetaCheese and {1/2} cup of chopped Basil

Blend all the ingredients thoroughlytogether, with a wire whip or spatula

Pour this mixture over the tomatoes, inthe mixing container, and gently blendthem together, using your hands {useclean prep gloves}

Divide the tomato & feta salad into 4quart storage containers


Tomato & Feta Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours








degrees or above.

8/08

Ingredients:3 Gallons Peeled & Sliced Cucumbers4 Cups of Cider Vinegar3 Red Onions {Julienne Sliced}2 Cups of Granulated Sugar

Tools:Vegetable Slicer {3/8” Slices}Mixing Bowl SSWire Whip4 Quart Storage Containers w/ Lids12x18x9 Mixing / Storage ContainerMeasuring DeviceCutting Board & Damp TowelCook’s KnifeRubber SpatulaVegetable PeelerPrep GlovesDay Dot System

Procedure: Peel, slice and measure {3} gallons of

cucumbers into a 12x18x9 mixingcontainer

Add 2 quarts of sliced red onions Add {4} quarts of cider vinegar and {1}

cup of sugar into a mixing bowl; blendthem in together

Add the vinegar-sugar mixture to thecucumbers and sliced red onions

Gently blend the mixture together Divide the cucumber salad into 4 quart


Cucumber Salad Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 Hours








degrees or above.

8/08

Ingredients:24 Heads of Iceberg Lettuce2 Heads of Red Cabbage8 Heads of Romaine LettuceWaterIce

Tools:Vegetable Slicer {lettuce cutter}ColanderWok Spatula6 Quart Storage Containers w/ LidsCooks KnifeCutting Board & Damp TowelCut Resistant GlovePrep GlovesLettuce DryerDay Dot System

Procedure: Fill one sanitized prep sink ½ full with

water and ice Check iceberg heads for bad spots and

remove, if applicable Cut whole heads in-half Place the halves into the lettuce cutter

and cut into 1 inch squares Cut Romaine lettuce lengthwise removing

stems Cut Romaine leaves into 1 inch squares Blend Romaine and Iceberg together in

the cold water Place Lettuce in colander to drain-off

excessive water Add & mix shredded red cabbage into the

lettuce mixture Spin dry the lettuce, using a lettuce dryer Divide the lettuce into 6 quart storage

containers Cover, Date, Rotate and Refrigerate

Salad Mix Cold PrepYield: {18-20} 6 Quart ContainersShelf Life: 36 hours








degrees or above.

8/08

Ingredients:Spring Mix{1 Bag}

Tools:6 Quart Storage Containers w/ LidsCook’s KnifePrep GlovesDay Dot System

Procedure: Place into {2} 6 quart storage container Cover, Date, Rotate & Refrigerate

Spring Mix Cold PrepYield: {2} 6 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:Romaine Lettuce{24 Heads per Case}

Tools:6 Quart Storage Containers w/ LidsLettuce DryerCutting Board & Damp TowelCook’s KnifePrep GlovesDay Dot System

Procedure: Wash and rinse {4} heads romaine

lettuce Remove the butt end and cut sections

to fit the lettuce cutter Cut romaine leaves into {1”} inch

squares and place into the cold water Place into a drain pan Put the cut lettuce into a lettuce dryer

and spin until dry Place the lettuce into 6 quart storage

container Cover, Date, Rotate and Refrigerate

Romaine Lettuce Cold PrepYield: {1} 6 Quart ContainerShelf Life: 24 Hours








degrees or above.

8/08

Ingredients:Fresh Cauliflower 12 ct. caseWeight: 20 Lbs.Water

Tools:Prep SinkCooks KnifeCutting Board & Damp TowelCut Resistant Glove4 Quart Storage Containers w/ LidsPrep GlovesDay Dot System

Procedure: Fill the prep sink ½ full with cold water Remove any outer leaves from the

heads of the cauliflower Thoroughly wash, rinse and allow the

heads to air-dry Place a damp towel under cutting

board {prevents the board from sliding} Cut the florets into 1 inch by 1 inch

pieces Divide the cut cauliflower into 4 quart


Cauliflower Cold PrepYield: {5} 4 Quart containersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:Grape Tomatoes{12 Flats per Case}

Tools:4 Quart Storage Containers w/ LidsColanderPrep GlovesDay Dot System

Procedure: Wash, rinse and air-dry the tomatoes Remove stems and leaves, if

applicable Divide the tomatoes into 4 quart


Grape/Cherry Tomatoes Cold PrepYield: {3} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:Cucumbers (40 lbs)

Tools:Prep SinkCook’s KnifeVegetable Slicer {3/8” Slices}Vegetable PeelerCutting Board & Damp TowelCut Resistant GlovePrep Gloves4 Quart Storage Containers w/ LidsDay Dot System

Procedure: Wash the cucumber in cold water and

allow to air- dry Use cook’s knife and remove both

ends of the cucumber {no more than¼” off each end}

Stripe the cucumber {4} times around,using a vegetable peeler

Using a vegetable slicer, slice into{3/8”} slices

Divide the sliced cucumbers into 4quart storage containers


Cucumbers Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours

Cucumbers Cold Prep








degrees or above.

8/08

Ingredients:Cucumbers (40 lbs)

Tools:Prep SinkCook’s KnifeVegetable Slicer {3/8” Slices}Vegetable PeelerCutting Board & Damp TowelCut Resistant GlovePrep Gloves4 Quart Storage Containers w/ LidsDay Dot System

Procedure: Wash the cucumber in cold water and

allow to air- dry Use cook’s knife and remove both

ends of the cucumber {no more than¼” off each end}

Stripe the cucumber {4} times around,using a vegetable peeler

Using a vegetable slicer, slice into{3/8”} slices

Divide the sliced cucumbers into 4quart storage containers


Cucumbers Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:Whole Red Onions

Tools:Slicer {set for 1/8” slices-#35}4 Quart Storage Containers w/ LidsCutting Board & Damp TowelCook’s KnifePrep GlovesDay Dot System

Procedure: Wash, rinse and air-dry 10 large purple

onions Cut both ends off and peel off the

onion’s outer skin Set slicer blade to yield 1/8” cuts {use

a ruler and measure from the platen tothe blade} {#35 dial setting}

Remove the inner hearts of the onions;use only the nice ring sections {usethe inner hearts for onions needed forother prep}

Divide the sliced purple onions into 4quart storage containers


Sliced Red Onions Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:Broccoli, FreshWater

Tools:4 Quart Storage Containers w/lidsCutting Board w/ Damp TowelCooks KnifeCut Resistant gloveDay Dot System

Procedure: Wash broccoli in the cold water and

allow to drain and air dry Remove excessive leaves from stalk Cut “quarter” size florets and leave “1”

stems Divide the cut broccoli into 4 quart


Broccoli Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:{1} 10 lb Box of Zucchini{1} 10 lb Box of Yellow Squash10 Carrots Sliced

Tools:12x18x9 Storage Containers w/ LidCutting Board & Damp TowelCook’s KnifeVegetable Slicer {3/8” Slices}Measuring DevicePrep GlovesDay Dot System

Procedure: Wash, rinse and air- dry all vegetables

to be processed {zucchini, squash &carrots}

Cut the ends off all the vegetables{zucchini, squash & carrots}

Cut the zucchini & squash, using avegetable slicer, into 3/8” slices

Carrots must be cut by hand into 1/4”slices, using a cook’s knife {carrots willruin the blades if used on the vegetableslicer}

Mix all the sliced vegetables togetherto get an even blend

Divide the sliced and mixed vegetablesinto {2} 12x18x9 storage containers


Zucchini-Squash-Carrots Cold PrepYield: {1} 12x18x9 ContainersShelf Life: 24 Hours








degrees or above.

8/08

Ingredients:10 Quarts of Sliced Yellow Onions{Approximately 12 Yellow Onions}10 Quarts Green Peppers {Approximately12 Bell Peppers}

Tools:12x18x9 Storage Container w/ LidCutting Board & Damp TowelCook’s KnifeVegetable Slicer {3/8” Slices}Measuring DevicePrep GlovesDay Dot System

Procedure: Wash, rinse and air-dry all vegetables

to be processed {peppers & onions} Cut and peel onions and cut the

onions in half Cut the peppers in-half and remove

the core and seeds Place the onions on the vegetable

slicer to cut [julienne] slices and do thesame with the bell peppers

Mix the sliced onions and slicedpeppers together to get an even blend

Place the peppers & onions into a12x18x9 storage container


Peppers & Onions Cold PrepYield: {1} 2x18x9 ContainerShelf Life: 24 Hours








degrees or above.

8/08

Ingredients:6 Onions {Julienne Sliced}6 Bell Peppers (Julienne Sliced}¾ box of Sliced Mushrooms [7.5lbs]Liquid Margarine

Tools:Flat Grill, Stove Top or WokGrill Spatula, Wok Spatula or Prep SpoonCutting Board and Damp TowelCook’s KnifeVegetable SlicerStorage Container w/ Lid {12x18x9}Measuring DevicePrep GlovesDay Dot SystemThermometer

Procedure: Wash all the vegetable, drain, and allow

to air-dry Remove the ends and skin on the onions

and cut in-half to process Cut bell peppers in-half and remove core

and seed Mushrooms are ready to use {already

sliced} Using vegetable slicer, process the

onions and bell peppers {julienne slices} Combine the sliced peppers, sliced

onions and sliced mushrooms, into thestorage container, and blend themtogether


Cook: Sautee on flat grill, wok, or stove top with

liquid margarine Prepare as needed {smothered chicken}

Peppers-Onions-Mushrooms Cold PrepYield: 1 Storage Container {12x18x9}Shelf Life: 24 hours








degrees or above.

8/08

Ingredients:10 Yellow Onions10 Bell Peppers2 Fresh Pineapples6 CarrotsOnions & Peppers Cut into 1”x1” squaresCarrots sliced ¼” thickPineapple ¾ x” ¾”

Tools:12x18x9 Storage Container w/ LidCutting Board & Damp TowelVegetable Slicer [3/4”x 3/4” slicer]Cook’s KnifePrep GlovesDay Dot System

Procedure: Thoroughly wash, rinse and air- dry all

vegetables to be processed Cut the ends off all vegetables and

fruits Process onions and peppers into {1” x

1”} squares, through the vegetableslicer

Slice carrots into {1/4”} slices withcook’s knife

Slice pineapple into {¾” x ¾”} squares,using a cook’s knife

Combine all ingredients into a 12x18x9storage container and mix thoroughlytogether


Sweet & Sour Vegetables Cold PrepYield: {1} 12x18x9 ContainersShelf Life: 24 hours








degrees or above.

8/08

Serving Safe Food1. Always wash hands before

Ingredients:1 Gallon La Choy Sweet n Sour [Orange]½ Gallons of Spicy Plumb Sauce

Tools:6 Quart Container w/ LidRubber SpatulaWire WhipPrep GlovesDay Dot System

Procedure: Place a 6 quart storage container on

the prep table Pour ½ gallon of the plum sauce into

the container Pour 1 gallon of the orange sauce into

the container and mix the two together Pour the last jug of plum sauce into the

container and mix thoroughly again Cover, Date, Rotate & Refrigerate

Sweet & Sour Sauce Cold PrepYield: {1} 6 Quart ContainerShelf Life: 48 hours








degrees or above.

8/08

Ingredients:2 Gallons of Mayonnaise2 Gallons of Buttermilk4 Packs of Dry Ranch Dressing Mix

Tools:18x26x9 Storage/Mixing Container4 Quart Storage Containers w/ LidsLong Handle Wire WhipRubber SpatulaPrep GlovesDay Dot System

Procedure: Add mayonnaise and buttermilk into

18x26x5 mixing container andthoroughly mix them together {scrapethe mayonnaise jar to increase yield}

Add the Ranch packets, one at a time,and blend all the ingredients togetherthoroughly; until smooth in texture withno lumps

Divide the ranch dressing into 4 quartstorage containers


Ranch Dressing Cold PrepYield: {4} 4 Quart ContainersShelf Life: 36 hours








degrees or above.

8/08

Ingredients:{1} #10 Can of Tomato Ketchup½ Gallon of Sweet Pickle Relish2 Gallons of Mayonnaise1 Cup of Sugar

Tools:12x18x9 Storage/Mixing Container4 Quart Storage Containers w/ LidsLong Handle Wire WhipMeasuring DeviceRubber SpatulaPrep SpoonPrep GlovesDay Dot System

Procedure: Add {1} #10 can of tomato ketchup

scrape into the 12x18x9 mixingcontainer {scrape the ketchup can toincrease yield}

Add the ½ gallon of pickle relish Add the sugar 1 cup of sugar Add the mayonnaise 2 gallons of

mayonnaise {scrape the mayonnaisejars to increase yield}

Mix all the ingredients togetherthoroughly; until smooth in texture withno lumps

Divide the 1,000 island dressing into4 quart storage containers


1,000 Island Dressing Cold PrepYield: {4} 4 Quart ContainersShelf Life: 24 hours








degrees or above.

8/08

Ingredients:1 Gallon of Mayonnaise{1} 24oz Jar Grey Poupon Mustard5 Lb. Container of Honey

Tools:4 Quart Storage Container w/Lid12x18x9 Mixing ContainerS-S Mixing BowlLong Handle Wire

Yeast Roll Dough Bakery...Duchess Dough Machine Half-Size Sheet Pans & Baking Paper Pastry Brush...

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Transcript of Yeast Roll Dough Bakery...Duchess Dough Machine Half-Size Sheet Pans & Baking Paper Pastry Brush...