Dressings
Ranch( QI, Yield and shelf life)
-Creamy white color with visible
-smooth light texture
-zesty buttermilk & onion flavor with a hint of garlic
shelf life: 5 days
Yield: 1x= 5 1/2 gallons
Creamy Horseradish( QI, Yield and shelf life)
-light tan color with visible mustard seeds
-medium consistency with grainy texture
-creole mustard flavor with a hint of lemon
shelf life= 5 days
yield: 1x=3 cups
Blossom Onions ( QI and shelf life)
-fresh appearance without onion skin or spoilage
-cold and crisp texture
-cut centered to the onion's core and cored within 1/2 of the root
-tapped for petal separation and stored petal side down in the ice
-shelf life: 4 days
why is it important to combine chili sauce and sweet relish first before adding the mayonnaise?
combining chili sauce and sweet relish first makes it easier to blend both ingredients with the thicker mayonnaise
why is it important to place chopped Caesar greens immediately into ice water?
This immediate ice bath shocks the romaine for crispness and improves the ability to reach their full shelf life
Tatar sauce( QI, Yield and shelf life)
-pale yellow color with visible dill
-medium consistency with a chunky texture
-dill and lemon flavor with a sweet zest from relish
-shelf life= 5 days
- 2x= 2 quarts
Cats Blossom Sauce ( QI, Yield and shelf life)
-salmon color with visible chili powder
-thick, heavy consistency with a slight grainy texture
-zesty with the flavor of ground chili and a slight bite from the cayenne
shelf life: 5 days
yield: 2x=2 gallons
Caesar greens ( QI, Yield and shelf life)
-dark and light green in color, no browning
-crisp, cold and dry
-1'' x 2'' -3'' ribbons loosely stored in a perforated lexan
shelf life: 2 days
yields: 24lbs
why are the blue cheese crumbles gently whisked in?
to prevent the blue cheese crumbles from breaking down while mixing.
why is it important to use the softer inside of parmesan cheese wheel for shredding and the outer edges for grating
The Softer parmesan cheese pieces will produce longer shreds without breaking. Parmesan pieces from the outer edge are more easily grated.
Honey Mustard( QI, Yield and shelf life)
-light yellow color with visible specks of papricka
-smooth creamy texture
-good mustard and honey flavor followed by a slight hint of apple
shelf life: 5 days
yield: 1x= 4 1/2 gallons
caesar( QI, Yield and shelf life)
-off white color with visible black pepper and parmesan cheese
-heavy creamy consistency with slight grainy texture
-zesty with good cheese, garlic flavor and a slight hint of anchovy
shelf life = 5 days
yields: 1x=4 1/2 gallons
Parsley( QI, Yield and shelf life)
-bright green fresh appearance
-dry and finely chopped
- clean taste of fresh parsley
-shelf life: 1 day
yields:approx. 1 cup
what happens if you use a china cap instead of a fine mesh strainer to drain the horseradish?
you will lose the maximum flavor and lessen the yield of the horseradish.
why is making Italian dressing with a stick mixer the preferred method?
the stick mixer makes emulsifying easier and helps with the separation of the product.
1000 island( QI, Yield and shelf life)
-pale salmon color with visible relish pieces
-medium consistency with a slight chunky texture
-tomato,green pepper, red pepper and onion flavor with a slight sweetness from the relish
-shelf life:5 days
-yield: 1x= 2 1/2 gallons
creole mustard( QI, Yield and shelf life)
-light tan color with visible mustard seeds
-medium consistency with grainy texture
-creole mustard flavor with a hint of lemon
shelf life: 5 days
yields:1x=5 1/4 cups
salad eggs( QI, Yield and shelf life)
-fresh color to egg whites and yolk; no graying on egg
-firm pieces
-fresh smell and taste
1/2'' x 1/2'' chop
shelf life: 2 days
yields: 3 lbs (4'' pan)
why can't I use the power stick mixer to prepare creole mustard?
using a power stick mixer will break down some of the ingredients in creole mustard and result in an undesirable texture
why is it important to allow rinsed parsley to dry naturally without placing a dry heat
applying a dry heat to chopped parsley creates an unappealing flavor and less-than-fresh appearance
Bleu cheese(QI, Yield and shelf life)
-white color with visible blue cheese pieces
-creamy dressing with a chunky texture from the blue cheese pieces
-strong blue cheese taste with sour cream, onion and garlic flavor
shelf life: 5 days
yield: 1x=3 gallons
italian( QI, Yield and shelf life)
-golden in color with visible herbs
-medium consistency, not separating
-zesty sweet honey flavor followed by flavors of oregano, basil and garlic
-shelf life: 5 days
-yields: 1x=13/4 gallons
salad mix( QI, Yield and shelf life)
-good mix of bright, fresh colors; no browning
-crisp, cold and dry
- 1'' x1'' chop
shelf life: 2 days
yield: 1x= 68 lbs
why is it necessary for the caesar dressing to sit overnight before being used?
the cheese flavor becomes more pronounced and all the other flavors marry together. Sitting overnight produces a far better product
why is it important to use a drain rate for chopping eggs?
its a faster method and it gives the product a hand-cut look.