Recipe Cards - Prep

Question 1

How much salt should be in an ice bath?

Answer 1

1 Tbsp of salt

Question 2

If you don’t have a clean sheet pan where should you set a box to prep from?

Answer 2

Cover the prep surface with plastic wrap then set it down on the wrapped surface.

Question 3

What is needed for cleaning your station?

Answer 3

Paper towels, 2 green buckets with towels (1 with detergent, 1 with hot water), a red bucket with a towel (sanitizer at 200-400 ppm), purrell and a sheet pan if you’re prepping from a box.

Question 4

What is the FACT for taco lettuce?

Answer 4

Flavor & Aroma - Sweet and slightly bitter
Appearance - Fresh 1/4” strips with no wilting
Color - Mix of light and dark green and yellow
Texture & Mouth Feel - Fresh with a crisp crunch

Question 5

What is the max number of 1/3 pans and 1/6 pans that can be in an ice bath at a time?

Answer 5

2 deep 1/3 pans or 4 deep 1/6 pans, never place shallow pans in an ice bath.

Question 6

What is the PPM for sanitizer solution?

Answer 6

200-400 PPM

Question 7

What is the PPM range for victory wash?

Answer 7

60-80 PPM

Question 8

What is the procedure for preparing an ice bath?

Answer 8

Fill a hotel pan halfway with ice
Slowly add cold water with a measuring cup until the water level is 1/2” below the top of the ice
Sprinkle 1 Tbsp salt over the ice-water mixture
Place pans in the hotel pan at an angle to ensure all 4 sides of the pan are touching the ice bath
Slowly add more ice and water to ensure ice bath comes up to the same level as the food in the submerged pans
Place the ice bath in the walk in on any shelf above raw food
Remove the food when the ice melts or when the food reaches temp

Question 9

What is the procedure for washing unprepped lettuce?

Answer 9

Clean your station
With long and short gloves on rinse one whole head of lettuce thoroughly all around and between leaves removing fully damaged or rotten leaves
Put rinsed lettuce upside down in a clean hotel pan (approximately 1/2 case per hotel pan)
Clean your station
Fill prep sink 3/4 full with victory wash solution ensuring 60-80 PPM
Wash, rinse and sanitize hands then long and short glove up
Place rinsed lettuce from hotel pan in prep sink
Agitate and keep lettuce submerged for at least 90 seconds then let it rest so sediment falls to the bottom of the prep sink
Place washed lettuce in a new, clean hotel pan
Cover with lid, label and refrigerate, or prepare lettuce according to the recipe card

Question 10

What is the process for cleaning your station?

Answer 10

Remove food debris with a paper towel, wash, rinse, sanitize (all with towels), spray with purrell, wait 60 seconds, sanitize towel again if BOH, paper towel if FOH.

Question 11

What is the proper ice to water ratio for an ice bath?

Answer 11

75% ice to 25% water

Question 12

What is the secondary shelf life (SSL) for washed unprepped lettuce?

Answer 12

16 hours with overnight hold

Question 13

What should be the first prep task of the day?

Answer 13

Washing lettuce

Question 14

What should you never use to remove lettuce from a sink?

Answer 14

Do not use a red basket to remove lettuce from a sink

Question 15

What temperature do cold items need to be at?

Answer 15

41 degrees fahrenheit or below

Question 16

What is the procedure for prepping taco lettuce?

Answer 16

Wash, rinse, and sanitize hands and glove up
Cut head in half lengthwise
Make width wise 1/4” cuts for each half, discard solid core
Place cut lettuce in new clean hotel pan
Fill prep sink 1/2 way with cut lettuce
Fill with cold water using a perforated pan with ice to cool the water as the sink fills
Agitate for 90 seconds then let rest for sediment to settle
Remove and set on drain board then drain prep sink
Repeat until water runs clear
Dry in electric spinner or manual spinner
Portion into deep 1/3 pans and cool to 41 degrees or below

Question 17

What is the procedure for prepping salad lettuce?

Answer 17

Wash, rinse, and sanitize hands and glove up
Cut head in half lengthwise
Make length wise cuts to get 1” strips
Rotate 90 degrees and cut into 1” pieces, discard the solid core
Place cut lettuce in new clean hotel pan
Fill prep sink 1/2 way with cut lettuce
Fill with cold water using a perforated pan with ice to cool the water as the sink fills
Agitate for 90 seconds then let rest for sediment to settle
Remove and set on drain board then drain prep sink
Repeat until water runs clear
Dry in electric spinner or manual spinner
Portion into deep 1/3 pans and cool to 41 degrees or below

Question 18

What is the FACT for supergreens salad blend?

Answer 18

Flavor & Aroma - Sweet and slightly bitter
Appearance - 1” romaine squares and individual baby kale and baby spinach leaves with no clumps
Color - A mix of light & dark green romaine with purple & black baby kale and green baby spinach
Texture & Mouth Feel - Crisp, crunchy romaine and tender baby kale and baby spinach leaves

Question 19

What is the FACT for salad lettuce?

Answer 19

Flavor & Aroma - Sweet and slightly bitter
Appearance - Fresh 1” squares with no wilting
Color - Mix of light and dark green and yellow
Texture & Mouth Feel - Fresh with a crisp crunch

Question 20

What is the SSL of taco lettuce and salad lettuce?

Answer 20

24 hours with overnight hold

Question 21

What is the procedure for prepping supergreens salad blend?

Answer 21

Hotel pan on a scale
Wash, rinse, sanitize, long gloves, gloves
Add 32 oz of salad lettuce
Tare scale
Add 8 oz of baby kale and baby spinach
Gently toss
Place in clean deep 1/3 pan
Cover with lid, label, and place in ice bath in the walk-in to rapidly cool

Question 22

What is the SSL for supergreens salad blend?

Answer 22

24 hours with overnight hold

Question 23

What is the procedure for limes (halves)?

Answer 23

Glove up
Using palm of your hand roll limes
Cut in half widthwise
Place in deep 1/6 pan
Store

Question 24

What is the SSL for limes?

Answer 24

16 hours no overnight hold

Question 25

What is the procedure for cutting lime wedges?

Answer 25

Glove up
Cut limes lengthwise
Lay flat and cut each half into 3 wedges
Cut a slit in each wedge
Place in deep 1/6 pan
Store

Question 26

What is the description for lime wedges?

Answer 26

Firm, green rind with a juicy pulp, cut into 6 wedges. Highly acidic with a tart taste.

Question 27

What is the description for lime halves?

Answer 27

Firm, green rind with a juicy pulp, cut into halves. Highly acidic with a tart taste.