Line
Chicken and shrimp carbonara
2 spays of oil,3 scampi tenders, 9 shrimp, 10 pieces of roasted peppers, 2 #8 scoops carb, 6 oz Spag, finished hot by design pasta bowl
When someone orders a chx alfredo with salad ToGo and large boat of dipping sauce how many breadsticks do they receive?
10
What is the minimum temp for Wash and Rinse cycles on the dish machine?
160-180
What all goes into ICB and what lid goes on it in apps?
Romano 8 oz.
Parm 8 oz.
Parsley 4 oz.
Clear lid
What is the measurement for a side of fries? What goes on Fries? What color lid?
5 oz. Salt. Tan Lid
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
How many hours is Server Training?
How Many hours is Line Training?
How Many hours is DMO Training?
Server 25 hours and 30 minutes
Line 24 hours
DMO 14 hours
What is the Correct recipe for a Shrimp Fritto Misto pack?
18 Shrimp
5 oz peppers weighed
2 oz of batter mix
Recipe for ToGo Pan Chicken Tort?
Recipe Effective 3/21/22
ASIAGO TORTELLONI WITH GRILLED CHICKEN CATERING PAN
1/2 pan & lid
GARNISH: parsley sprinkle
1) Grill chicken about 6 minutes to golden brown 165ºF, flipping every
2-3 minutes. Place chicken diagonally on protein cutter and cut.
2) Heat 64 tortelloni about 1 1/2 minutes to 165ºF.
3) Transfer pasta to pan and top with 8 oz OG cheese and 24 fl oz alfredo.
4) Top with 8 oz ziti topping and place in cheesemelter until lightly browned.
5) Top with 8 4.5 chicken and drizzle with 8 fl oz alfredo.
Calamari Batter amount of liquid in 1 batch
Calamari correct UOM for 1 batch on counts
Calamari build start to finish on line
12 oz of liquid batter
72oz
2- 3oz of breading
2 4oz of calamari
In mixing bowl, 1:15, spicy ranch and Marinara, lemon, medium casserole
correct ingredients and measurements for Jumbo Salad
30 oz Salad mix
4 oz red onion
6 tomatoes
4 olives
4 pepperoncini
8 oz of croutons in a soup container
1 bottle of dressing
1 bottle dressing
What all does the appetizer station need to cut lasa fritta properly?
How much of what sauce on top and bottom of lasa fritta?
How Many Minutes is Fritta fried? Frozen or thawed?
cutting mat, cutting board, cutting glove, serrated knife
2 oz Alfredo and 3 oz Meat Sauce
3 minutes thawed
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 the new Garnish standard for apps?
Parsley on Seafood
ICB on the rest
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
Does Individual Soup come with breadsticks?
Yes. 2
Ingredients and Build on the Sicilian Sunset
3/4 oz Monin Desert Pear Syrup
1/2 oz Pineapple Juice
4 oz Country style lemonade ( not from the gun)
1 1/4 oz New Amsterdam Vodka
Fill glass with ice
add ingredients to mixing tin using a jigger and measuring cup
fill mixing tin half way with ice
shake 10 seconds
Strain mixture over Ice
Garnish with a lemon wedge and fresh mint
How Many Gallons in a 4x Chicken and Gnocchi?
19 Gallons
How many shrimp, scallops, fett, and alf on seafood alfredo and shrimp alfredo?
Shrimp Alf- 16 shrimp
Seafood Alf- 9 shrimp and 15 scallops
Pasta and sauce 10 and 8
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
All the correct Ingredients for pasta/kale/spin in the soups?
Heating max for bags in tilt skillet, pasta cooker and kettle?
Heating and cooling procedure soups and sauces?
2.5, 3 oz, 20 fl oz, 20 fl oz, 26 fl oz
15 5 3
185 - 70 in 2 and 38 in 4
reheat up to 165 and store in crescor
What is the build and Recipe for the Strawberry Limoncello Margarita?
2 oz sour mix rocks
1 oz monin strawberry puree
3/4 oz caravella Limoncello
1 1/4 oz Mi Campo Blanco Tequila
Rim glass with orange sugar rimmer (sour mix undiluted not lime juice)
Fill glass with ice
add ingredients to mixin tin using a Jigger
Fill mixing tin with ice half full
Shake 10 seconds
Strain mixture over ice in glass
Garnish with lime wedge and strawberry
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
Steak cooking procedure recipe with temp ranges from Rare to Well?
Season with beef season in pie pan. cover if medium or above. Herb butter drizzle. 5 and 4 fett alf. RARE 100°F - 114°F Cool red center MEDIUM RARE 115°F - 129°F Warm red center, with a hint of pink MEDIUM 130°F - 149°F Warm pink center MEDIUM WELL 150°F - 164°F Some pink in center WELL 165°F - 175°F No pink, cooked all the way through