Prep, Dough, & Sauces
Questions about Make side & Sand side preparation of food items
Always wash button mushrooms and lettuce in __________ degree water. Make sure ice is melted before adding product to the prep sink.
Use a __________ to drain water from button mushrooms. They should be drying for at least 20 minutes before placing in the __________.
We wash and cut Romaine and Iceberg lettuce to prepare our __________.
For every 3 heads of Iceberg lettuce that is cut you will need to cut __________ head(s) of Romaine.
When prepping __________ you must break out the __________ by hitting the head of lettuce on the table.
Iceberg preparation requires you to remove & discard any __________ & ___________ before starting the cutting process.
Romaine preparation requires you to tear off or remove any __________ on the ends of the Romaine leaves.
When you begin cutting Iceberg you will cut the whole head in __________ and lay flat, then cut strips that are approximately __________ inches wide.
After making your initial cut across the head of iceberg you will want to turn the head 90 degrees and make the same cuts, you want your cuts to resemble a __________ pattern.
When you begin cutting Romaine your initial cuts will be lengthwise, then turn 90 degrees and cut in the opposite direction, about __________ inch(es) apart.
When cutting these lettuces you can push them into the __________ water as you go, then stick your hand in the water and swish around vigorously to remove __________.
Make sure you store prepped lettuce mix in 12 QT buckets with __________, so the water can drain while stored in the walk-in.
Garlic bread for pastas should be cut straight across the loaf (loaf placed on cutting board at a 45 degree angle) into __________ inch thick slices, you should yield approximately __________ slices per loaf.
How many portions of Lasagna do we yield per pan?
You should add __________ to the sundried tomatoes and let hydrate overnight before use.
After washing tomatoes, you have to __________ the top and cut tomato in half __________.
Tomatoes should be diced using the ____________ dicer, it's the __________ of the dicers we use.
Always use a __________ when storing diced tomatoes in the walk-in or reach-in.
When dicing TOM, you will take the first completed bucket to the __________ table and take ____________ TOM to make side. We want to use the freshest product possible on salads.
Salami should be cut into __________ slices or __________knife cuts.
When prepping Mac-N-Chesse you should use a level __________ oz. spoodle.
When prepping Hideaway Red Sauce, you should let it simmer for __________ hour(s) and stir it __________.
The leftover '57 or Thin dough should be __________ only after we close. You must save trimmings until that time.
The Dutchess is another name for our __________.
When placing the Hand tossed dough on the dough pallet before going into the Dutchess, you must make sure that it is __________.
Always press down the __________ of HTOSS batch on the pallet before placing in the Dutchess. If you don't, it can give us some larger dough balls, which take weight away from others causing them to be too small & uneven in weight.
If the hand tossed dough balls aren't completely round you will need to form it with __________. Don't settle for irregular shaped dough balls.
After each batch of hand tossed dough you should __________, dough sitting out for long periods of time negatively affects the proofing process.
When sheeting '57 Thin dough it should hang over the side of the pan evenly, not to exceed __________ inch(es).
Always be aware of the 4 different bags of flour we carry. One of them is for making Fried Mushrooms and the other two are for dough, the '57 Thin crust dough is in a white bag with __________ writing and the Hand tossed flour is in a __________ bag with black writing.
Once we sheet the '57 Thin crust, we allow it to rest in the pan for __________ minutes before we trim off the edges.
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