Recipe Cards - Prep Flashcards
How much salt should be in an ice bath?
1 Tbsp of salt
If you don’t have a clean sheet pan where should you set a box to prep from?
Cover the prep surface with plastic wrap then set it down on the wrapped surface.
What is needed for cleaning your station?
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.
What is the FACT for taco lettuce?
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
What is the max number of 1/3 pans and 1/6 pans that can be in an ice bath at a time?
2 deep 1/3 pans or 4 deep 1/6 pans, never place shallow pans in an ice bath.
What is the PPM for sanitizer solution?
200-400 PPM
What is the PPM range for victory wash?
60-80 PPM
What is the procedure for preparing an ice bath?
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
What is the procedure for washing unprepped lettuce?
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
What is the process for cleaning your station?
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.
What is the proper ice to water ratio for an ice bath?
75% ice to 25% water
What is the secondary shelf life (SSL) for washed unprepped lettuce?
16 hours with overnight hold
What should be the first prep task of the day?
Washing lettuce
What should you never use to remove lettuce from a sink?
Do not use a red basket to remove lettuce from a sink
What temperature do cold items need to be at?
41 degrees fahrenheit or below
What is the procedure for prepping taco lettuce?
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
What is the procedure for prepping salad lettuce?
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
What is the FACT for supergreens salad blend?
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
What is the FACT for salad lettuce?
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
What is the SSL of taco lettuce and salad lettuce?
24 hours with overnight hold
What is the procedure for prepping supergreens salad blend?
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
What is the SSL for supergreens salad blend?
24 hours with overnight hold
What is the procedure for limes (halves)?
Glove up Using palm of your hand roll limes Cut in half widthwise Place in deep 1/6 pan Store
What is the SSL for limes?
16 hours no overnight hold
What is the procedure for cutting lime wedges?
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
What is the description for lime wedges?
Firm, green rind with a juicy pulp, cut into 6 wedges. Highly acidic with a tart taste.
What is the description for lime halves?
Firm, green rind with a juicy pulp, cut into halves. Highly acidic with a tart taste.
