Line
Chicken and shrimp carbonara
3 scampi tenders, 9 shrimp, 10 pieces of roasted peppers, 2 #8 scoops carb, 6 oz Spag, finished hot by design pasta bowl
How many breadsticks on a tray?
How many trays can you have pre prepped?
14 breadsticks on a tray
4 trays can be pre prepped at a time
How many hours is allotted for DMO training?
How many hours is allotted for Line/production/backup training?
DMO: 14 hours
Line/Production/backup: 24 hours
What all goes into ICB and what lid goes on it in apps?
Romano 8 oz.
Parm 8 oz.
Parsley 4 oz.
Clear lid
How do you prepare a regular iced tea for a guest?
What does the refill go in?
Green glass, lemon wedge, tall iced tea spoon
Refilled in clear pitcher
5 Cheese Marinara re-heat procedure?
5 cheese Ziti line recipe start to finish?
In a saute pan for the meal period
8 oz Ziti
2#30 OG Cheese
10oz sauce
4 scoops Ziti topping brown and bubbly large casserole
Fagioli- What piece of equipment is Fagioli cooked in?
Do we drain the beans or not?
Do you drain the grease from the meat?
Tilt skillet
Yes
No
1. fill up mop bucket using solution of water and wash and walk
2.Sweep up debris
3. Deck brush 8x8 area. Dunk brush into mop bucket and deck brush area
4.Squeegee Solution to center of 8x8 area
5.Mop or shop vac excess water. Wring mop.
What is the Correct recipe for a Shrimp Fritto Misto pack?
18 Shrimp
5 oz peppers weighed
2 oz of batter mix
What is the yield on a 1 x Garlic Herb Sauce? How many bags of Scampi go into a 1x?
2 Gallons
2 Bags
Calamari correct UOM for 1 batch on counts
Calamari build start to finish on line
72oz
2- 3oz of breading
2 4oz of calamari
In mixing bowl, 1:15, spicy ranch and Marinara, lemon, medium casserole
What is the Shelf life on breadstick deliver when received from produce?
Cook procedure start to finish?
4 Days
oven 450 2 minutes flip 2 minutes
190-200
Buttered end to end garlic in every bite 15 minute timer
How long is day 1 for culinary training?
What is your food tasting for day 1 of training?
3 hours
Tour of Italy plus 1 soup
Procedure for making eggplant in production including the proper length on the guide knife? How Much OG Cheese on Dinner Eggplant?
.75
Wash Eggplant, Break the skin, eggplant slicer
Flour, Milk Wash,
Spicy Bread Crumbs
single layer on lined sheet tray, wrap with PVC label and day dot for day of prep.
4 oz.
What is our purpose?
To delight everyone we serve with our spirit of Italian generosity!
Tour of Italy line procedure start to finish
C-parm cooked for 2:15 2 oz mari 2oz OG cheese
Lasa lunch cut - 3 oz Meat sauce and 1 oz OG Cheese
5 oz fett 4 oz Alf
Tour platter brown and bubbly with Parsley
Explain how to build a salad for 4 with exact steps and ingredients?
Red Ring Bowl
Salad tongs open in bowl
Salad Mix 11.8 oz
4 eachTomatoes & Olives
Onions 2 fl. Oz
Dressing 4 fl. Oz.
Pepperoncini 2 ea,
Croutons 20 - 24 each
Explain how the bus cart is organized. What goes in each tub, and what else is needed on the cart.
Bottom tub- Trash and debris
Middle tub- Dirty dishes
Top tub- glasses, cylinders of silverware, Linens layed flat over glasses
Also needed: Hokey, Quat spray, trifold towels
Lasa build in production/cook time/hold time?
Cut procedures for 1/2 pan?
L & D line recipes?
Pam,2 dbl layers,cut, 4 #12 scoops of LM and Cheese, PVC, Aluminum foil, day dot and label.
45 minutes 165
4 Dinner or 8 lunch Middle, middle, middle
D 4 oz and 2 #30 L 3oz and 1#30
What items on the line get a drain pan?
Shrimp, scallops, and steak
Salmon - thaw procedure, shelf life, cooking procedure on line start to finish?
thaw out of cryovac
4 day shelf life
Season in pie pan Tuscan seasoning, flesh side down 3-4 minutes seared, flip cook skin side down covered to 145-155 remove skin, plate, drizzle of herb butter, 5 oz broccoli, brocc seasoning, and a lemon
Heating max for bags in tilt skillet, pasta cooker and kettle?
Heating and cooling procedure soups and sauces?
15 5 3
185 - 70 in 2 and 38 in 4
reheat up to 165 and store in crescor
What soups are made in only the tilt skillet?
When/ what soups can be made in the large stem kettle?
Fagioli and Zuppa are always made in the tilt skillet
A 1x Minestrone and 1x Gnocchi can be made in the large stem kettle. 2x or more Minestrone and Gnocchi need to be made in the tilt skillet.
Alfredo Sauce Recipe
1 Pound butter cut into 1-2 oz. pieces
1 Tbsp. Chopped Garlic
4 oz. white sauce base
1 pound parm
1/2 tsp salt
1/2 + 1/4 tsp pepper
2 qts Heavy Cream
8 oz. milk
What are our 4 steps of service?
1. Greet, make suggestions, take order
2.Deliver drinks/apps/SSS
3.Deliver Entrees and check back
4.Offer dessert and "PAYMINT"