HAND CUT STEAKS
The sear time for steaks?
What is 1 minute per side.
The QI for Ranch dressing
What is white in color, Zesty, buttermilk, onion and garlic flavor
The amount of days our Rib procedure takes.
What is 3
The color of bacon in green beans.
What is red brick color
The minimum amount of time between washing your hands
What is every hour
The temperature of the flat top
What is 400 degrees
The spec for Caesar Greens
What is 1" x 2" to 3" ribbons
Temperature of bacon grease to dip ribs
What is 100 degrees
The weight of potatoes needed for a 1X of mashed potatoes
What is 10 lbs
The time you should change out sanitizer buckets
What is every 2 hours
The amount of bone exposure on the Bone In Ribeye
What is 2 inches
The weight of an individual Rattlesnake Bite.
What is .85 oz.
The temperature of the oven for the 4 hour rib cooking procedure
What is 250 degrees
The amount of time yeast, sugar and water should sit in the mixing bowl
What is 5 minutes
The amount of time you have to col food to 40 degrees.
What is 4 hours
The times chicken should be jaccarded (per lobe)
What is 6 (12 times per side)
The spec size of Jack Cheese.
What is 1/16" x 3/16" x 2" to 3" shreds
The amount of scores per slab
What is 6-8 times diagonally in each direction plus 3 times from end to end. (15-19 times total)
The final size of cooked bread
What is 3" x 3" x 2"
The shelf life of Salad Mix
What is 2 days
The spec for a 12 oz Ribeye
What is 3" to 4 1/2" by 7" to 7 1/2", 1 1/4" to 1 1/2" thick
The diameter of a Cactus Blossom
What is 4" to 4 1/2"
The temperature of ribs when coming out of the oven
What is 190 - 200 degrees
The Quality Identifier for brown gravy
What is caramel color, smooth, thin consistency, like warm honey. Robust beef flavor followed by onion, garlic, pepper
The prime rib cutting board should be sanitized
What is after every use