Group A - Marinara Sauce: Difference between revisions
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(Created page with "== QUICK REFERENCE == == Tools Needed == * Can opener * 13 ½” rubber spatula * 1/4 size, 4-inch-deep microwavable pan with lid * 3/4 oz. ladle * 1/3 size, 6" deep pan * 1/3 size slotted lids == Health & Safety == == PREPARING MARINARA (reheat and from can) == * Use sanitized towel to wipe top of marinara can * Pour marinara into a 1/4 size 4” deep microwavable pan. Fill to first rim in amber pan. Overfilling will prevent marinara from reaching proper temp....") |
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== QUICK REFERENCE == | == QUICK REFERENCE == | ||
{| class="wikitable" | |||
!Product | |||
!Receiving | |||
!Storage | |||
!Cook Time | |||
!Duty Time | |||
!Internal Cook Temp | |||
!Quality Serving | |||
!Hold Time | |||
|- | |||
|Marinara | |||
|Dry Storage | |||
|Dry Storage | |||
|6 minutes | |||
|3 minutes | |||
|165°F | |||
|150°F - 160°F | |||
|Dry Storage- 6 months | |||
4 Days - Prepped | |||
2 Days - Once heated | |||
|} | |||
== Tools Needed == | == Tools Needed == | ||
* Can opener | * Can opener | ||
* 13 ½” rubber spatula | * 13 ½” rubber spatula | ||