BATCH RECIPES - East Side Mario`s

Transcription

BATCH RECIPES
Produce
B – BRUSCHETTA MIX.............................................................................................................................................3
B – BUTTON MUSHROOMS, ROASTED .....................................................................................................................4
B – CARAMELIZED ONIONS ...................................................................................................................................5
B – GARLIC, RAW PUREED ....................................................................................................................................6
B – GARLIC, ROASTED ..........................................................................................................................................7
B- GREEN AND RED PEPPERS, ROASTED .................................................................................................................8
B – GRAPE TOMATO, ROASTED .............................................................................................................................9
B – MUSHROOMS, STUFFED..................................................................................................................................10
B – PRIMAVERA VEGETABLE.................................................................................................................................11
B - SALAD MIX ....................................................................................................................................................12
B – VEGETABLE ENTRÉE, (BROCCOLI & CHOICE) .................................................................................................13
B – ZUCCHINI, GRILLED .......................................................................................................................................14
Meats, Seafood & Poultry
B – BACON PIECES FOR CAESAR .........................................................................................................................15
B – BACON WRAPPED SCALLOP SKEWERS ...........................................................................................................16
B – CALAMARI ...................................................................................................................................................17
B – CHICKEN PARMIGIANA .................................................................................................................................18
B – CHICKEN SCALOPPINI, 4OZ. ..........................................................................................................................19
B – CHICKEN SKEWERS ........................................................................................................................................20
B – MEATBALLS ...................................................................................................................................................21
B – PULLED PORK ................................................................................................................................................22
B - SAUSAGE COINS, ROASTED............................................................................................................................23
Soups, Sauces & Dressings
B – BEEF GRAVY .................................................................................................................................................24
B – BLUSH SAUCE ................................................................................................................................................25
B – CHICKEN STOCK ...........................................................................................................................................26
B – FISH BATTER ...................................................................................................................................................27
B – ITALIAN WEDDING SOUP................................................................................................................................28
B – PESTO ALFREDO SAUCE .................................................................................................................................29
B- PESTO MAYONNAISE.......................................................................................................................................30
B – RED PEPPER MAYONNAISE ............................................................................................................................31
B – ROASTED GARLIC & TOMATO SOUP ..............................................................................................................32
B – SUNDRIED TOMATO VINAIGRETTE ...................................................................................................................33
Dry & Misc.
B – CINNAMON SUGAR ......................................................................................................................................34
B – CROSTINI ......................................................................................................................................................35
B – PASTA COOKING & HANDLING .....................................................................................................................36
B – PASTA COOKING & HANDLING (GLUTEN FREE) ..............................................................................................37
B – SEASONED FLOUR .........................................................................................................................................38
EAST SIDE MARIO’S  CONFIDENTIAL OPERATIONS MANUAL © PRIME RESTAURANTS INC. CORE MENU 2014
PRODUCE
2
B – BRUSCHETTA MIX YIELD: 90 oz. wt.
INGREDIENT
SHELF LIFE: 1 DAY PIZZA/SALAD
MEASURE
B – Roma Tomatoes, ripe, diced
5 lbs.
Salt
5 tbsp.
10 oz. vol.
Fresh Basil, Julienne
10 oz. vol.
B – Garlic, raw pureed
3 oz. vol.
Black Pepper
1 ¼ tsp.
PROCEDURE:
1. Place tomato pieces into a colander and toss with salt and strain off
liquid. This will take 15 minutes.
2. Transfer tomatoes to a plastic container & season with pepper, fresh
basil, olive oil, and garlic.
3. Place a drip tray in a plastic insert & add Bruschetta.
4. Place in clean container, wrap, label, date and store in cooler at
4°C or 40°F (CCP).
NOTE: Left over bruschetta from previous day should be used in sauté or
fryer/grill. Product must be used that day.
B – BRUSCHETTA MIX
Olive Oil Blend
2 DAYS – LINE
KQI 
Well drained and thoroughly mixed
MENU ITEMS 
Feta bruschetta, Tettrazini, Firecracker, Nacho’s, Bruschetta pizza, Baked penne
bolognese, Baked penne alfredo, Vegetarian pizza, Mariboli
EAST SIDE MARIO’S  CONFIDENTIAL OPERATIONS MANUAL © PRIME RESTAURANTS INC.
CORE MENU 2013  2014
3
B – BUTTON MUSHROOMS, ROASTED
YIELD: Approx. 280 pieces
INGREDIENT
SHELF LIFE: 2 DAYS
MEASURE
5 lbs.
Garlic spread
8 oz. wt.
1.
2.
3.
4.
5.
6.
7.
Wash mushrooms, drain.
Place on a baking sheet with pan liner.
Place garlic spread in the microwave to melt.
Add melted garlic spread to mushrooms and mix.
Place in oven at 375F for 8 minutes.
Cool to room temperature for 20 minutes.
Place in clean container, wrap, label, date and store in cooler at 4°C or
40°F (CCP).
KQI  Garlic spread melted prior to mixing with mushrooms, evenly cooked
MENU ITEMS  Linguine Amatriciana, Tettrazini, Hell’s Kitchen Chicken, Side Mushrooms
CORE MENU 2013  2014
B – BUTTON MUSHROOMS, ROASTED
Button mushrooms
PROCEDURE:
4
B – CARAMELIZED ONIONS
YIELD: 8 oz. wt.
INGREDIENT
Margarine
SHELF LIFE: 3 DAYS
MEASURE
1 oz. wt.
PROCEDURE:
1. In a sauté pan, melt margarine.
2. Add onions to pan and stir to coat onions with margarine.
3. Cook onions until light brown in colour, stir every few minutes to
prevent onions from burning. Total cooking time – 20 min.
4. Spread evenly on sheet tray & cool in walk-in to below 4C.
4°C or 40°F (CCP).
1 lb.
Red onions, diced
KQI  Onions light brown colour, no burnt black pcs.
MENU ITEMS  Calamari Al Diavolo, Gourmet Veg Pizza
CORE MENU 2013  2014
B – CARAMELIZED ONIONS
Cooking onions, ½” x ½” dice
5
B – GARLIC, RAW PUREED
YIELD: 24 OZ. WT.
INGREDIENT
SHELF LIFE: 7 DAYS REFRIGERATED
MEASURE
1 lb.
Hi lo canola oil “A”
8 oz. vol.
H lo canola oil “B”
4 oz. vol.
1. Add garlic cloves and oil “A” to food processor. Puree until
smooth.
2. Place in container top with oil “B”.
4°C or 40°F (CCP).
B – GARLIC, RAW PUREED
Garlic, peeled
PROCEDURE:
KQI  Smooth texture with no discolouration.
MENU ITEMS  Linguine chicken tettrazini, shrimp & scallop spaghettini, B – Bruschetta mix
CORE MENU 2013  2014
6
B – GARLIC, ROASTED
YIELD: 44 oz. wt.
INGREDIENT
Garlic, peeled
SHELF LIFE: 7 DAYS
PROCEDURE:
MEASURE
1. Place ingredients in a full pan 4 inches deep and cover with foil
and place in oven for 1 hour.
2. Remove & cool at room temperature.
3. Remove garlic from oil, place in robo-coupe & blend to a puree.
Add 8 oz. vol of the oil while the garlic purees.
4°C or 40°F (CCP).
3 lbs.
NOTE: Reserve the extra oil in a plastic container in the refrigerator. Use
the oil for the next time you prep roasted garlic.
2 ltr.
KQI  Well blended, nutty flavour, light brown colour
MENU ITEMS  Amatriciana, Scallop Carb, Firecracker, Philly Steak, Steak & Mush Ravioli
B – GARLIC, ROASTED
Hi lo canola oil
CORE MENU 2013  2014
7
B- GREEN AND RED PEPPERS, ROASTED
YIELD: 36 OZ. WT.
INGREDIENT
B – Peppers, red & green, 1” x 1” dice
SHELF LIFE: 2 Days
MEASURE
3 lbs.
PROCEDURE:
1.
2.
3.
4.
5.
6.
Toss peppers with oil and salt & pepper.
Spread peppers evenly on a baking sheet.
Place in oven for 12 minutes or until skins on peppers begin to blister.
Cool at room temperature for 20 minutes.
Place peppers with liquid in an insert.
Wrap, label, date and store in cooler at 4°C or 40°F (CCP).
NOTE: Pepper ratio = 2 parts green to 1 part red
1 oz. vol.
B - Salt & pepper
1 tsp.
B – PEPPER MIX, ROASTED
Hi lo canola oil
KQI  Light roasted colour on pepper
MENU ITEMS  Sausage & Pepper Penne, Calamari Diavolo, Mediterranean Salad
CORE MENU 2013  2014
8
B – GRAPE TOMATO, ROASTED
YIELD: 34 each
INGREDIENT
SHELF LIFE: 2 DAYS
MEASURE
1 pint or 34 each
Olive oil blend
½ oz. vol.
B – Salt & pepper
¼ tsp.
1. In a stainless steel bowl, toss together all ingredients.
2. Place on a baking sheet with pan liner and roast in oven for
approx. 4 minutes or until skins are blistered.
3. Cool to room temperature.
4. Place in clean container, wrap, label, date and store in cooler
at 4°C or 40°F (CCP).
KQI 
LIGHT BROWN COLOURING
MENU ITEMS 
SHRIMP & SCALLOP SPAGHETTINI,
B – GRAPE TOMATO, ROASTED
Grape tomatoes, wash &
stemmed
PROCEDURE:
CORE MENU 2013  2014
9
B – MUSHROOMS, STUFFED
YIELD: 8 ORDERS
INGREDIENT
SHELF LIFE: 3 DAYS
MEASURE
1 ½ lbs. – 48 caps
Garlic spread “A”
4 oz. wt.
Spinach & artichoke dip
20 oz. wt.
Garlic spread “B”
4 oz. wt.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Wash mushrooms in cold water and drain well.
Melt garlic spread “A” and toss caps.
Place on baking sheet cap side up.
Roast in oven for 15 min., cool at room temperature for 15 min.
Place ½ oz. wt. of garlic spread “B” in holes of each escargot dish.
Place cooled mushrooms in escargot dish & place on digital scale.
Tare the scale & top with 2.5 oz. wt. stuffing, per serving.
Use a tooth pick to ensure wrapping does not squish stuffing.
Wrap, day dot and store in cooler at 4°C or 40°F (CCP).
NOTE: Mushrooms, prior to roasting have a cap size of - 1 ¾” and
2 ½”
KQI 
Cooked cap size is minimum of 1 ¼”, stuffing not flattened
MENU ITEMS 
Stuffed Mushrooms
CORE MENU 2013  2014
B – MUSHROOMS, STUFFED
Mushrooms #1, caps
PROCEDURE:
10
B – PRIMAVERA VEGETABLE
YIELD: 81 oz. wt. = 27 portions
INGREDIENT
MEASURE
16 oz. wt. = 1 lb.
Carrots, peeled
16 oz. wt. = 1 lb.
Red pepper
11 oz. wt.
Green pepper
22 oz. wt.
Cooking onion, peeled
16 oz. wt. = 1lb.
PROCEDURE:
1. Clean all vegetables.
2. Cut zucchini in half lengthwise and slice on the bias 1/8”.
3. Cut carrots into 2” length pieces. Slice lengthwise, to a 1/8”
thickness. Cut into a julienne match stick 2” long.
4. Julienne peppers as per batch recipe.
5. Slice onion in half vertically, remove root and slice lengthwise into
1/8” pieces.
6. Place all vegetables in a container and mix.
7. Portion to 3 oz. wt.
4°C or 40°F (CCP).
NOTE: When zucchini is larger than a 2” circumference, cut the
zucchini in quarters prior to cutting on a 1/8” bias.
KQI 
All vegetables must be fresh, rigid, good colour
MENU ITEMS  Basa, Primavera
CORE MENU 2013  2014
B – PRIMAVERA VEGETABLES
Green zucchini
SHELF LIFE: 2 DAYS
11
B - SALAD MIX
YIELD: 5 lbs.
INGREDIENT
SHELF LIFE: 1 DAY
MEASURE
PROCEDURE:
1. Place iceberg lettuce in bus tubs.
2. Toss with bagged shredded cabbage & carrots.
3. Store in salad cooler at 4°C or 40°F (CCP).
Separated salad mix
5 lbs. wt. = 1 bag
KQI 
Crisp, cold, light to medium green in colour, no spoilage or browning. No large clumps of
lettuce. Even distribution of carrots and cabbage.
B – SALAD MIX
NOTE: Just before lunch and dinner rush, make up a couple of bus tubs of
mix breaking up any large pieces.
CORE MENU 2013  2014
12
B – VEGETABLE ENTRÉE, (BROCCOLI & CHOICE)
YIELD: 1 x 4 oz. wt. portion
INGREDIENT
MEASURE
As needed = 3 oz.
wt. per portion
Table salt 1 tbsp. per 6 litre
Table salt 1 tbsp. per
6 litre
Choice of Veg:
B - Green & red peppers, julienne
B - Green & red peppers, roasted
As needed = 1 oz.
wt. per portion
Olive oil blend
1/4 oz. vol.
B - Salt & pepper
¼ tsp.
PROCEDURE:
1. Bring pot with salted water to boil on stove.
2. Add broccoli pieces and cook until still firm (al dente), 4
minutes.
3. Remove from heat, and cool in an ice bath.
4. Once cool portion broccoli to 3 oz. wt. and add 1 oz. wt. of
veg of choice.
5. Place in clean container, wrap, label, date and store in
cooler at 4°C or 40°F (CCP).
NOTE: For high volume up to 5 portions of veg can be heated
simultaneously and held for up to 10 minutes.
KQI 
Al dente
MENU ITEMS  VEGETABLE ENTRÉE
CORE MENU 2013  2014
B –VEGETABLE ENTRÉE , (BROCCOLI & CHOICE)
Broccoli, trimmed
SHELF LIFE: 2 Days
13
B – ZUCCHINI, GRILLED
YIELD: 28 PCS. = 7 SANDWICHES
INGREDIENT
MEASURE
4 each
Olive oil blend
2 tbsp.
B- Salt & pepper
¼ tsp.
PROCEDURE:
1. Wash zucchini. Slice into ¼ “ disc on a 45˚ bias.
2. In a stainless steel bowl, toss together all ingredients.
3. Place on a clean pre-heated grill on a 45 degree angle. Cook for
1 minute on each side, rotating zucchini halfway through to create
diamond marks.
4. Remove from grill and transfer to a clean, dry pan and cool
immediately.
5. When cooled completely, cover, label, date, day dot and store at
4˚C or 40°F (CCP).
B – ZUCCHINI, GRILLED
Zucchini
SHELF LIFE: 2 DAYS
KQI 
Bright green colour, firm texture
MENU ITEMS  VEGGIE PANINI
CORE MENU 2013  2014
14
B – BACON PIECES FOR CAESAR
YIELD: 14.4 oz. wt.
INGREDIENT
SHELF LIFE: 6 DAYS
MEASURE
PROCEDURE:
1. Place in 2” perforated insert with a 4” insert underneath.
2. Place in pizza oven until bacon starts to crisp, stirring throughout
the cooking process.
3. Cool at room temperature.
4°C or 40°F (CCP).
1 lb.
KQI 
Crisp, Not Burnt, No Chunks of Fat
MENU ITEMS  CAESAR SALAD
B – BACON PIECES FOR CAESAR
Bacon pieces, thawed
CORE MENU 2013 2014
15
B – BACON WRAPPED SCALLOP SKEWERS
YIELD: 1 portion
INGREDIENT
SHELF LIFE: 3 DAYS
MEASURE
PROCEDURE:
1. Lay strips of bacon on a clean & sanitized blue cutting board.
2. Place scallops on its side and place at the bottom end of the bacon
3 each
30/40 scallops - thawed
3 each
6” Bamboo skewer - soaked
1 each
KQI  Scallops completely wrapped & centred on skewers. Moist, pleasant fresh aroma.
MENU ITEMS  Scallop Carbonara
CORE MENU 2013  2014
B – BACON WRAPPED SCALLOP SKEWERS
Par-cooked bacon, thawed
strip.
3. Roll away from yourself. Repeat with other two scallops.
4. Place all three wrapped scallops end to end and run skewer through
the middle of each scallop.
4°C or 40°F (CCP).
16
B – CALAMARI
YIELD: 1 X 10 oz. wt. portion
INGREDIENT
SHELF LIFE: 3 DAYS
MEASURE
PROCEDURE:
1.
2.
3.
4.
Calamari rings, thawed
10 oz. wt.
Buttermilk, cold
1 oz. vol. per portion
Portion thawed calamari in bag.
Add buttermilk to bag, twist bag to seal and secure.
Apply day dot to bag.
Wrap, label, date and store in cooler at 4°C or 40°F (CCP).
KQI 
Buttermilk present in portion
MENU ITEMS  CALAMARI
CORE MENU 2013  2014
B – CALAMARI
17
B – CHICKEN PARMIGIANA
YIELD: 15 ORDERS
INGREDIENT
SHELF LIFE: 2 DAYS
MEASURE
15 x 8 oz. wt
B - Seasoned flour
4 oz. wt.
Buttermilk
14 oz. vol.
Italian bread crumbs
20 oz. wt.
1. Remove excess fat from the breast with a chef’s knife and lightly score
chicken breast paralell the white tendon. Starting with the inside of the
breast facing up butterfly the chicken breast. Lightly flatten the chicken
breast with side of the chef’s knife. Repeat until all breasts for the day
have been sliced and flattened.
2. Place seasoned flour, buttermilk and breadcrumbs into separate ½ pans.
3. Place the chicken into the seasoned flour & then the buttermilk.
4. Remove the chicken from the buttermilk, shaking off any excess milk.
Place into bread crumbs and firmly press down with the palm of your
hand.
5. Place on baking sheet with panliner. Maximum of two layers of parms on
a tray. Wrap with clear bag.
6. Wrap, label, date and store in cooler at 4°C or 40°F (CCP). 7. For service: transfer a maximum of 6 parms into a clean, dry 1/2 pan.
Label and date. Thoroughly sanitize station after use.
KQI 
Breaded chicken must be 5” x 7”, evenly coated & dry
MENU ITEMS  CHICKEN PARMIGIANA
CORE MENU 2013  2014
B – CHICKEN PARMIGANA
8 oz. Chicken Breast, butterflied
to 5”x 7”
PROCEDURE:
18
B – CHICKEN SCALOPPINI, 4OZ.
YIELD: 12 SCALOPPINI PORTIONS OR 24 GRILLED BREASTS
INGREDIENT
MEASURE
12 each
Hi Lo Canola oil
only for grill station
2 oz.vol.
PROCEDURE:
1. Butterfly chicken in half starting at the thickest part and working
your way through the breast.
2. Place 1 chicken breast(2 scaloppini) per bag and day dot. Store in
insert for use on line.
3. For grilling: Add oil to chicken and mix.
4°C or 40°F (CCP).
KQI 
Cut into 2 even pieces
MENU ITEMS 
Chicken Picatta, Hell’s Kitchen chicken, Chicken breasts for salad, sandwiches, wraps, and
grilled chicken add-ons to pasta & nachos
CORE MENU 2013  2014
B – CHICKEN SCALOPPINI, 4OZ.
Chicken Breast 8 oz. wt., thawed
SHELF LIFE: 3 DAYS
19
B – CHICKEN SKEWERS
YIELD: 8 SKEWERS = 4 PORTIONS
INGREDIENT
MEASURE
SHELF LIFE: 3 DAYS
PROCEDURE:
1. Slice chicken scaloppini in half lengthwise.
2. Run skewers through chicken lengthwise.
4°C or 40°F (CCP).
4 each
Skewers, soaked
8 each
KQI 
Even size & shape
MENU ITEMS 
Grilled Chicken & Caprese Salad
CORE MENU 2013  2014
B – CHICKEN SKEWERS
B – Chicken Scalopini, 4 oz.
20
B – MEATBALLS
YIELD: 40 MEATBALLS
INGREDIENT
Meatballs, thawed
SHELF LIFE: Max. 8 hours held hot
MEASURE
PROCEDURE:
1.
2.
3.
4.
5.
2.5 lb. (1/2 bag)
Place meatballs in a stainless steel ½ pan.
Add 1 cup of hot water to pan, cover pan with foil.
Place meatballs in oven for 20 minutes.
Heat until internal temperature of meatballs are165F CCP.
Store in steam table, cover with hot napolitana sauce. Store for
service above 140 F.
NOTE: heat only enough for meal period. Meatballs can only be held for
8 consective hours, then must discarded. Do not use the next day.
Water, hot
1 cup
Napolitana sauce, hot
8 oz. vol.
Can be made to order by placing 3 or 4 meatballs in a ceramic dish,
add 1 oz. vol. of water, cover & microwave until internal temp is 165 f
CCP. Toss with sauce to coat.
KQI  MEATBALLS HEATED THROUGH, EVEN COLOUR NO BURNT PIECES. COATED WITH SAUCE
MENU ITEMS  SPAGHETTINI MEATBALLS, BYOP ADD-ON
CORE MENU 2013  2014
B – MEATBALLS
21
B – PULLED PORK
YIELD: 60 oz. wt. = 15 portions
INGREDIENT
MEASURE
1 ¼ kg. package
BBQ sauce
12 oz. vol.
Hot wing sauce
4 oz. vol.
White vinegar
1 tsp.
PROCEDURE:
1. Open pulled pork package and empty into a stainless steel bowl.
2. Add BBQ sauce, wing sauce & vinegar. Mix thoroughly until
smooth.
3. Portion to 4 oz. wt. and place in portion bag with a day dot.
4°C or 40°F (CCP).
NOTE: To ensure shelf life of the product wear clean vinyl gloves
when mixing.
KQI  SAUCE AND MEAT EVENLY MIXED AND CLUMP FREE.
MENU ITEMS  FAT TONY BURGER, PULLED PORK SANDWICH & BYO PIZZA TOPPING
CORE MENU 2013  2014
B – PULLED PORK
Pulled pork, thawed
SHELF LIFE: 7 DAYS
22
B - SAUSAGE COINS, ROASTED
YIELD: 24 OZ. WT. = 8 DINNER PASTAS
INGREDIENT
MEASURE
PROCEDURE:
1.
2.
3.
4.
Place sausage coins on parchment lined large baking tray.
Pre-heat convection oven to 375˚F and place in oven for 4 minutes.
Remove from oven and cool.
Place in clean container, wrap, label, date and store in cooler at
4°C or 40°F (CCP).
24 oz. wt.
KQI 
Lightly browned with some crisp edges.
MENU ITEMS  Sausage & Pepper Penne & BYO Pasta
CORE MENU 2013  2014
B – SAUSAGE COINS, ROASTED
Sausage coins, thawed
SHELF LIFE: 6 DAYS
23
B – BEEF GRAVY
YIELD: 140 oz. vol.
INGREDIENT
SHELF LIFE: 5 DAYS
MEASURE
PROCEDURE:
1. Make as per package instructions.
2. Cool completely.
4°C or 40°F (CCP).
NOTE: Sauce can be hot for 4 hours, minimum 140°F CCP, if
volume requires. Must discard after 4 hours.
Beef gravy mix
1 Bag
KQI 
Evenly mixed, no lumps
MENU ITEMS 
Italian Poutine, Side Beef Gravy
CORE MENU 2013  2014
B – BEEF GRAVY
24
B – BLUSH SAUCE
YIELD: 392 oz. vol.
INGREDIENT
SHELF LIFE: 5 DAYS
MEASURE
PROCEDURE:
1. Mix ingredients.
4°C or 40°F (CCP).
Napolitana sauce
2 bags
Alfredo sauce, thawed
3 bags
KQI 
Sauce has an even colour throughout
MENU ITEMS 
Cheese Cappelletti, BYO pasta sauce, Linguine Chicken Amatriciana
CORE MENU 2013  2014
B – BLUSH SAUCE
25
B – CHICKEN STOCK
YIELD: 40 oz. vol.
INGREDIENT
SHELF LIFE: 5 DAYS
MEASURE
PROCEDURE:
1.
2.
3.
4.
5.
1 ¼ oz. wt.
Water, hot
40 oz. vol. = 5 cups
KQI 
Base is dissolved, yellow colour.
MENU ITEMS 
Chicken Picatta & Steak Mushroom Ravioli
CORE MENU 2013  2014
B – CHICKEN STOCK
Chicken base
Run the hot water tap until it is at its hottest.
Fill the measuring jug to 5 cups.
Add the chicken base and whisk together.
Cool properly.
Place in clean container, wrap, label, date and store in cooler at
4°C or 40°F (CCP).
26
B – FISH BATTER
YIELD: 50 OZ. VOL.
INGREDIENT
SHELF LIFE: 1 DAY
MEASURE
PROCEDURE:
1. Mix together batter & soda water (use a wire whip).
2. Must be used the same day.
4°C or 40°F (CCP).
2 lbs.
Soda water
4 ½ cups = 36 oz. vol.
KQI 
Evenly mixed
MENU ITEMS 
Fish and Chips
CORE MENU 2013  2014
B – FISH BATTER
Fish batter
27
B – ITALIAN WEDDING SOUP
YIELD: 126 oz. vol.
INGREDIENT
SHELF LIFE: 4 hours held hot
MEASURE
PROCEDURE:
1. Place concentrated soup in a large stockpot & add 1.8 litres of
cold water.
2. Place stockpot on stove on medium heat and heat until meatballs
are 165º F CCP. DO NOT BOIL, this will turn spinach brown.
3. Transfer to Bain Marie for service. Must be held above 155°F.
1 bag
Cold water
1.8 ltr.
NOTE: Soup must be held above 155°F. Can only be held for 4 hours.
Discard end of day.
KQI 
Medium-thin, clear not cloudy, spinach green
MENU ITEMS  Italian Wedding Soup
CORE MENU 2013  2014
B – ITALIAN WEDDING SOUP
Italian Wedding soup concentrate
28
B – PESTO ALFREDO SAUCE
YIELD: 12 oz. vol.
INGREDIENT
SHELF LIFE: 5 DAYS
MEASURE
PROCEDURE:
1. Mix to combine.
4°C or 40°F (CCP).
10 oz. vol.
Pesto sauce
2 oz. vol.
KQI 
Well mixed, no clumps of pesto sauce
MENU ITEMS 
Chicken & Bacon Pizza
CORE MENU 2013  2014
B – PESTO ALFREDO SAUCE
Alfredo sauce, thawed
29
B- PESTO MAYONNAISE
YIELD: 17 oz. vol.
INGREDIENT
SHELF LIFE: 14 DAYS
MEASURE
PROCEDURE:
1. Using a whisk, combine all ingredients in stainless steel bowl
and mix thoroughly.
4°C or 40°F (CCP).
16 oz. vol.
Pesto sauce
1 oz. vol.
KQI 
Well mixed, smooth
MENU ITEMS 
Mariboli Wrap, Provolone chicken panini, Veggie Panini
CORE MENU 2013  2014
B – PESTO MAYONNAISE
Mayonnaise
30
B – RED PEPPER MAYONNAISE
YIELD: 37 oz. vol. = 74 sandwiches
INGREDIENT
MEASURE
SHELF LIFE: 14 DAYS
PROCEDURE:
1. Using a whisk, combine all ingredients in stainless steel
bowl and mix thoroughly.
Mayonnaise
2. Place in clean container, wrap, label, date and store in cooler
at 4°C or 40°F (CCP).
1 litre
4 oz. vol.
B – Salt & pepper
1/8 tsp.
KQI 
Thoroughly mixed with no lumps of red pepper paste
MENU ITEMS  Pulled Pork Sandwich
CORE MENU 2013  2014
B – RED PEPPER MAYONNAISE
Red pepper base
31
B – ROASTED GARLIC & TOMATO SOUP
SHELF LIFE: 4 HOURS HELD HOT
YIELD: 16 X 8 oz. vol. portions
INGREDIENT
Old fashion tomato soup
MEASURE
1 bag
PROCEDURE:
NOTE: This product can be heated to order if volume levels dictate.
Hot tap water
2 oz. vol.
B – Garlic, roasted puree
6 tbsp.
KQI 
Hot, medium thick consistency.
CORE MENU 2013  2014
B – ROASTED GARLIC & TOMATO SOUP
1. Open bag and pour contents into pot.
2. Add hot water to the bag and swish to get all of the product
out.
3. Add roasted garlic puree & mix well with a whisk.
4. Heat soup on a stove, heat to 165˚F CCP.
5. Place in bain marie and hold at minimum 155˚F.
32
B – SUNDRIED TOMATO VINAIGRETTE
YIELD: 38 oz. vol. = 50 salads
INGREDIENT
SHELF LIFE: 7 DAYS
MEASURE
PROCEDURE:
1. Place sundried tomatoes in robo coupe puree for 2 minutes, until
finely choped.
2. Slowly add the balsamic vinaigrette to the tomatoes.
3. Ensure mixture is completely combined.
4°C or 40°F (CCP).
3 oz. vol.
Balsamic vinaigrette
1 ltr.
KQI 
No separation of dressing
MENU ITEMS  Mediterranean Salad
CORE MENU 2013  2014
B – SUNDRIED TOMATO VINAIGRETTE
Sundried tomatoes
33
B – CINNAMON SUGAR
YIELD: 18 oz. wt.
INGREDIENT
SHELF LIFE: 28 DAYS
MEASURE
PROCEDURE:
1. Mix sugar and cinnamon in a dry bowl. Any moisture will cauce
the mixture to clump.
2. Place into a dry s/s shaker.
3. Keep in a cool dry place.
12 oz. wt.
Cinnamon ground
6 oz. wt.
KQI 
No clumps, evenly mixed
MENU ITEMS 
Funnel Cakes & Budda Bingers
CORE MENU 2013  2014
B – CINNAMON SUGAR
White granulated sugar
34
B – CROSTINI
YIELD: 8 pcs.
INGREDIENT
SHELF LIFE: 2 DAYS
MEASURE
PROCEDURE:
1. Cut homeloaf on the bias into 10 pieces. Discard both end pieces.
2. coat one side of the Crostini with soft garlic butter.
3. Cover, date, label and store at room temperature.
Homeloaf, thawed
1 loaf
Garlic spread - soft
½ oz. wt.
KQI 
Garlic spread evenly all over
MENU ITEMS 
Stuffed Mushrooms, Grilled Chicken & Caprese Salad
CORE MENU 2013  2014
B – CROSTINI
35
B – PASTA COOKING & HANDLING
SHELF LIFE: 3 DAYS
PROCEDURE:
Table salt
12 oz. wt.
1.
2.
3.
4.
Cappelletti, frozen
4 min
Spaghettini
6 min
Fettuccine
7 min
Linguine
7 min
Penne
8 min
Bowtie
8 min
Fill spag mag with water and bring to a boil, add 12 oz. wt of salt.
Prepare an ice bath.
When water is at a full boil, attach basket to arm. Set timer and press start.
Place dry pasta in basket slowly, to a maximum of 5 lbs. (Add slowly so water
stays at rolling boil).
5. After being at a rapid boil for 30 seconds, use pasta fork to stir pasta.
6. At end of programmed cooking time, test several pieces of pasta for doneness.
If pasta is not "al dente” cook pasta for an additional minute. Test again. When
pasta is "al dente", transfer entire basket to ice bath.
7. To cool rapidly, stir for 30 seconds using the pasta fork.
8. Drain pasta completely while still in basket.
9. Transfer drained pasta to clean, dry Insert. Do not store more than 10 lbs of
pasta per insert.
10. Portion immediately and store in the refrigerator below 4°C or 40°F CCP. (use
water to separate, do not use oil)
NOTE:
 Pasta must be cooled in an ice bath quickly. Add more ice to water each
time to maintain the ice bath.
 The water must be at a full boil every time before dropping the pasta into
the water.
 Pasta water must be changed after cooking 25 lbs total of pasta to avoid
uneven cooking and starch filled water.
 Timing will vary – use times as guidelines & always test pasta to ensure it’s
al dente.
 Retain 1 x 1/6th 6” pan of pasta water for use in certain recipes and
general rehydration of pasta when needed. CORE MENU 2013  2014
B – PASTA COOKING & HANDLING
MEASURE
INGREDIENT
36
B – PASTA COOKING & HANDLING (GLUTEN FREE)
SHELF LIFE: 3 DAYS
MEASURE
Table salt
1 oz. wt.
Spaghettini
7 min
Penne
8 min
Olive oil blend
½ oz. vol./pkg.
PROCEDURE:
1. Fill designated pot with water, bring to a boil add 1 oz. wt. of salt. When water is at
full boil, add dry pasta to the pot and set timer.
2. Use designated pasta fork to stir pasta after being at a rapid boil for 30 seconds.
3. At end of programmed cooking time, test several pieces of pasta for doneness. If
pasta is not "al dente” cook pasta for an additional minute. Test again.
4. When pasta is "al dente", remove from stove and strain in a clean, sanitized china
cap or colander into prep sink. Rinse with cold tap water for 5 seconds to remove
extra starch.
5. Transfer to a baking sheet lined with a pan liner and apply oil with spray bottle.
Using a gloved hand gently ‘detangle’ pasta to coat evenly with oil.
6. Cool uncovered 4°C or 40°F CCP for half an hour. Do not store more than 3
package of pasta per full size baking sheet and do not store any directly above
the pasta while cooling.
7. When cooled to 4°C or 40°F CCP, gently ‘detangle’ again and portion. Rotate with
older product, as appropriate.
NOTE:
 When cooling pasta, designate a shelf in the fridge that has good air circulation,
and is away from prepared products that contain gluten.
 Portioning: spray with oil to separate if necessary. Water must not be used to
separate the pasta.
 The water must be at a full boil every time before dropping the pasta into the
water. Pasta water must be changed for each batch. This product releases a fair
bit of starch as it cooks so the water must be disposed of after each batch.  Timing of cooking pasta will vary based on local circumstances – use times as
guidelines and always cook pasta until al dente.
KQI  Refer to gluten free training aid for special handling instructions.
CORE MENU 2013  2014
B – PASTA COOKING & HANDLING (GLUTEN FREE)
INGREDIENT
37
B – SEASONED FLOUR
YIELD: 23 lbs.
INGREDIENT
SHELF LIFE: 14 DAYS
MEASURE
PROCEDURE:
1. Place flour in container. Add seasoning.
2. Mix evenly.
3. Transfer Seasoned Flour to clean, dry insert. Place lid on insert.
Label and rotate with older product, as appropriate.
½ bag = 22 lbs.
Seasoning mix
1 bag
KQI 
NO CLUMPS, EVENLY MIXED
MENU ITEMS 
Calzone, Kid’s & Lunch Pizza, Scaloppini, Calamari
CORE MENU 2013  2014
B – SEASONED FLOUR
Flour
38

BATCH RECIPES - East Side Mario`s

Transcription

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