Dipping Sauces: Difference between revisions
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
|- style="text-align:center; background-color:#BFDA6F" | |- style="text-align:center; background-color:#BFDA6F" | ||
|'''Product''' | |||
|'''Receiving''' | |||
|'''Storing''' | |||
|'''Once Opened / Prepped''' | |||
|'''Quality Serving''' | |||
|'''Hold Time''' | |||
|- | |- | ||
|'''Dipping Sauces''' | |'''Dipping Sauces''' | ||
| Line 108: | Line 108: | ||
== Mixer Set Up == | == Mixer Set Up == | ||
* Turn mixer on | * [[File:Mixer 1.jpg|right]]Turn mixer on | ||
* Ensure speed is to set to 1- if not, adjust to 1 | * 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 | * 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 == | |||
* Place | * '''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 | |||