Comeback Sauce: Difference between revisions
no edit summary
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Comeback Base |Dry Storage |Dry Storage | | | |- |Sugar |Dry Storage |Dry Storage | | | |- |Comeback Sauce | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Recipe: |1 pouch of comeback base |- | |2 oz. (by volume) sugar |}") |
No edit summary |
||
| Line 36: | Line 36: | ||
|2 oz. (by volume) sugar | |2 oz. (by volume) sugar | ||
|} | |} | ||
== Preparing Comeback Sauce == | |||
* Portion 1 pouch of comeback base into a 16-quart mixing bowl | |||
* Use a 13 ½” spatula to scrape all comeback base from the pouch | |||
* Measure 2 ounces of sugar and pour over the comeback base | |||
* Using a wire whisk, mix the ingredients together thoroughly for approximately 30 seconds | |||
* Pour the contents into a 1-gallon portioning pitcher | |||
* Use a 13 ½ rubber spatula to ensure all comeback is removed from the 16-quart mixing bowl | |||
* Allow comeback sauce to sit for 1 hour '''PRIOR''' to portioning | |||
* Prepared COMEBACK can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F | |||
== Cupping Sauces == | |||
* The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10) | |||
* EXAMPLE: Day prepared + 3 additional days = Discard Date | |||
* Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD) | |||
* Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces) | |||
* Cover each cup with a soufflé cup lid and store in a white lug | |||
* Place a dissolvable label on the outside of the white lug | |||
* Write the discard date and time on the dissolvable label | |||
* Place the white lug in the walk-in cooler | |||
* ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE | |||
* ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST | |||
* IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY | |||
* The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F | |||
* Discard any individual servings of sauce remaining at the end of day on the expiration date | |||