Dipping Sauces: Difference between revisions
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== Tools Needed == | |||
* Electric Mixer | |||
* Wire whisk accessory | |||
* Cut resistant glove | |||
* 13 1/2" rubber spatula | |||
* Measuring cup | |||
* Serrated knife | |||
== Health & Safety == | |||
== Mixer Set Up == | |||
* 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 | |||
* 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 |
Revision as of 09:28, 30 August 2024
Quick Reference
Product | Receiving | Storing | Once Opened / Prepped | Quality Serving | Hold Time |
---|---|---|---|---|---|
Dipping Sauces | Cooler | 34°F - 41°F | 4 days | ||
Honey Mustard Base | Dry Storage | Dry Storage | |||
Mayonnaise | Dry | Dry | Cooler | 34°F - 41°F | |
Ranch Dressing Pack | Dry Storage | Dry Storage | |||
Buttermilk | Cooler | Cooler | |||
BBQ Sauce | Dry Storage | Dry Storage | |||
Honey Sauce | Dry Storage | Dry Storage | |||
Bulliards Hot Sauce | Dry Storage | Dry Storage | |||
Garlic Tabasco | Dry Storage | Dry Storage | |||
Liquid Margarine | Cooler | Cooler | |||
Comeback Base | Dry Storage | Dry Storage | |||
Sugar | Dry | Dry |
Tools Needed
- Electric Mixer
- Wire whisk accessory
- Cut resistant glove
- 13 1/2" rubber spatula
- Measuring cup
- Serrated knife
Health & Safety
Mixer Set Up
- 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
- 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