Dipping Sauces: Difference between revisions

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Bfultz

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 == Quick Reference ==
 {| class="wikitable"
-!Product
+|- style="text-align:center; background-color:#BFDA6F"
-!Receiving
-!Storing
+|'''Product'''
-!Once Opened / Prepped
+|'''Receiving'''
-!Quality Serving
+|'''Storing'''
-!Hold Time
+|'''Once Opened / Prepped'''
+|'''Quality Serving'''
+|'''Hold Time'''
 |-
-|Dipping Sauces
+|'''Dipping Sauces'''
 |
 |
@@ Line 15: / Line 17: @@
 |4 days
 |-
-|Honey Mustard Base
+|'''Honey Mustard Base'''
 |Dry Storage
 |Dry Storage
@@ Line 22: / Line 24: @@
 |
 |-
-|Mayonnaise
+|'''Mayonnaise'''
 |Dry
 |Dry
@@ Line 29: / Line 31: @@
 |
 |-
-|Ranch Dressing Pack
+|'''Ranch Dressing Pack'''
 |Dry Storage
 |Dry Storage
@@ Line 36: / Line 38: @@
 |
 |-
-|Buttermilk
+|'''Buttermilk'''
 |Cooler
 |Cooler
@@ Line 43: / Line 45: @@
 |
 |-
-|BBQ Sauce
+|'''BBQ Sauce'''
 |Dry Storage
 |Dry Storage
@@ Line 50: / Line 52: @@
 |
 |-
-|Honey Sauce
+|'''Honey Sauce'''
 |Dry Storage
 |Dry Storage
@@ Line 57: / Line 59: @@
 |
 |-
-|Bulliards Hot Sauce
+|'''Bulliards Hot Sauce'''
 |Dry Storage
 |Dry Storage
@@ Line 64: / Line 66: @@
 |
 |-
-|Garlic Tabasco
+|'''Garlic Tabasco'''
 |Dry Storage
 |Dry Storage
@@ Line 71: / Line 73: @@
 |
 |-
-|Liquid Margarine
+|'''Liquid Margarine'''
 |Cooler
 |Cooler
@@ Line 78: / Line 80: @@
 |
 |-
-|Comeback Base
+|'''Comeback Base'''
 |Dry Storage
 |Dry Storage
@@ Line 85: / Line 87: @@
 |
 |-
-|Sugar
+|'''Sugar'''
 |Dry
 |Dry
@@ Line 92: / Line 94: @@
 |
 |}
+== Tools Needed ==
+* Electric Mixer
+* Wire whisk accessory
+* Cut resistant glove
+* 13 1/2" rubber spatula
+* Measuring cup
+* Serrated knife
+== Health & Safety ==
+== Mixer Set Up ==
+* [[File:Mixer 1.jpg|right]]Turn mixer on
+* Ensure speed is to set to 1- if not, adjust to 1
+* Ensure timer is set to 1:30- If not adjust to 1:30
+* [[File:Mixer cage.png|right]]Put guard on mixer- Align the arrows on the mixer with the arrow on the guard. Lift up to get it on track. Twist until it locks into place.
+* Attach wire whisk attachment for sauces Slide up, twist attachment and lower to lock into position
+* Place bowl onto mixer and securing by locking the sides
+== Mixing ==
+* Press start button on side
+* After the mixer has completed the first 1:30 cycle, adjust speed to 2
+* Start the mixing process for another 1:30
+* Once the mixing process is complete, cup up the sauce
+=== BBQ Sauce ===
+* QA Standard:  Creamy. Thick, rich consistency. Thoroughly blended.
+* ''Single Batch:'' '''       '''
+** 1-gallon BBQ sauce
+** 1 pouch honey sauce
+* ''Double Batch:'' '''     '''
+** 2-gallons BBQ sauce
+** 2 pouches honey sauce
+* Pour BBQ Sauce into mixing bowl
+* Pour honey sauce into the mixing bowl- Use spatula to remove all the honey sauce
+=== Buffalo Sauce ===
+* QA Standard:  Creamy. Thoroughly blended.
+* ''Single Batch:''
+** 1-gallon Bulliards Hot Sauce
+** 5 ounces garlic tabasco
+** 42 ounces liquid margarine
+* ''Double Batch:''
+** 2-gallons Bulliards Hot Sauce
+** 10 ounces garlic tabasco
+** 84 ounces liquid margarine
+* Pour hot sauce into mixing bowl
+* Measure and pour garlic tabasco into the mixing bowl
+* Measure and pour liquid margarine into the mixing bowl
+=== Comeback Sauce ===
+* QA Standard:  Creamy. Thick, rich consistency. Thoroughly blended.
+* ''Single Batch:''
+** 1 pouch of comeback base
+** 2 oz. (by volume) sugar
+* ''Double Batch:''
+** 2 pouches of comeback base
+** 4 oz. (by volume) sugar
+* Pour comeback base into mixing bowl- Use spatula to remove all the comeback sauce
+* Measure and pour sugar into the mixing bowl
+=== Honey Mustard ===
+* QA Standard:  Creamy. Thick, rich consistency. Thoroughly blended.
+* ''Single Batch:''
+** 1 pouch honey mustard
+** 1 pouch mayonnaise
+* ''Double Batch:''
+** 2 pouches honey mustard
+** 2 pouches mayonnaise
+* Pour honey mustard base into the mixing bowl- Use spatula to remove all the honey mustard
+* Pour mayonnaise into the mixing bowl- Use spatula to remove all the mayonnaise
+=== Ranch Dressing ===
+* QA Standard:  Creamy, white appearance. Thick, rich consistency. Thoroughly blended.
+* ''Single Batch:''
+** 64 ounces buttermilk
+** 1 packet ranch dressing mix
+** 1 pouch mayonnaise
+* ''Double Batch:''
+** 128 ounces buttermilk
+** 2 packets ranch dressing mix
+** 2 pouches mayonnaise
+* Measure buttermilk into a measuring cup and pour into mixing bowl
+* Pour ranch dressing mix into mixing bowl
+* Pour mayonnaise into mixing bowl- Use spatula to remove all the mayonnaise
+== Cupping Sauces ==
+* '''The discard date is 4 days from the prepared date (Example: if BBQ sauce was prepared on 7 -7, the discard date would be 7-10)'''
+** EXAMPLE: Day prepared + 3 additional days = Discard Date
+** Prepared on 7<sup>th</sup> + 8<sup>th</sup>, 9<sup>th</sup>, 10<sup>th</sup> = Discard on the 10<sup>th</sup> (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