Onions Make Me Cry
The block size of Cheddar and Jack cheese.
(3 measurements)
3.5"x3.5"x3.5"
Corn should not be cooked past this temperature.
180 degrees
The first cut of Ribeye is always this steak.
NY Strip
LPB is drizzled on the Salmon by this person.
Expo/MIW
This size scoop is used for portioning HCB.
(color and number)
Purple #40 scoop
When making dressing, blue cheese crumbles are added after this step.
After the mayo and buttermilk mixture is mixed.
Cream gravy should not be cooked past this temperature.
190 degrees
The thickness, length, and width of a 16oz Ribeye.
1-1.25" x 8-8.5" x 3-4.5"
A single pork chop is plated on this plate with this amount of sauce.
Small oval, and 3oz of Peppercorn
Chicken breasts need to be placed this side down when marinating.
Skin side down (shiny/good side)
Caesar dressing must sit for this long.
Overnight
After preheating the brazier, bacon bits should be cooked at this heat level.
(setting for the stove burner)
Medium heat
The thickness of a beef tip.
1/2" (+/- 1/4")
The amount of AuJus poured on Prime AND placed on the side.
1oz poured, 2oz on side
The amount of quarts of marinade in KVeg, KMeat, and Mar Chx Breast.
1, 2, 3
The sugar, oil, and vinegar is mixed for this long when making Honey French
3 minutes
After rice as been added to the wet base and cooked for 20 minutes, you remove from the stove and set aside (covered) for this many minutes.
15 minutes
The thickness, length, and width of an 8oz NY Strip
1.25-1.5" x 4-4.5" x 3-3.5"
Combo app is plated in these positions, when SKINS are included.
(clock reference) (don't forget sauces)
Skins=6, others=10 or 2, respective sauces=11&1
These pans are required for 10# when marinating chicken tenders in meat room, draining chicken tenders in meat room, and holding chicken tenders on fry.
4" hotel pan, perforated lexan, and 6" half pan
15 minutes
After cooked potatoes have been drained, you add the following ingredient(s) when mashing the potatoes.
Only butter
The dimensions of a CFS after pounded out.
(3 measurements)
.25" x 5-5.5" x 7.5-8.5"
Burger entrée is plated in these positions using a clock reference.
(burger, fries, pickle)
Burger=6, Fries=2, Pickle=10
Prime rib must rest at this many degrees for this amount of time.
130 degrees for 112 minutes