Secret Sauce: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" !Product !Storage !Quality Serving !Hold Time |- |Prepared Secret Sauce |Cooler |34°F - 41°F |7 days |} {| class="wikitable" !Recipe: |160 ounces (5 quarts) ketchup |- | |40 ounces mustard |- | |8 ounces pickle juice |- | |8 ounces cold water |} QA Standard: Sauce should be thoroughly blended with no color swirls present. == Tools Needed == * 13 ½” rubber spatula * Wire whisk * 8-quart cambro with lid * Measuring cup...") |
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* Measuring cup | * Measuring cup | ||
* Mixing Bowl | * Mixing Bowl | ||
== Health and Safety == | |||
* WASH HANDS BEFORE STARTING WORK AND AFTER HANDLING ANYTHING NOT FOOD RELATED | |||
* WEAR SINGLE USE GLOVES WHEN PREPARING OR HANDLING READY TO EAT FOOD. NO BARE HAND CONTACT WITH READY TO EAT FOOD | |||
* Wash, Rinse, Sanitize All Utensils & Surfaces | |||
* Every 4 Hours | |||
== Receiving and Storing == | |||
* Ketchup, Mustard & Pickles are delivered and stored in the dry storage area (50°F – 70°) | |||
== Preparing Secret Sauce (Full Recipe) == | |||
* Measure and add the following ingredients into a mixing bowl: 160 ounces (5-Quarts) of ketchup, 40 ounces of mustard, 8 ounces of pickle juice, and 8 ounces of water | |||
* To portion pickle juice, cut open a fresh packet of pickles. Pour 8 ounces of pickle juice from the packet into a measuring cup. Place the pickles in a covered 1/6 size 4-inch-deep pan and store them in the walk-in cooler for backup. This will prevent cross-contamination. | |||
* Using a wire whisk, mix the ingredients thoroughly | |||
* Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container while mixing | |||
* Continue mixing with the wire whisk until all ingredients are thoroughly blended | |||
* Pour the blended secret sauce into an 8-quart container. Place a lid on the 8-quart cambro container. | |||
* Secret Sauce can be held for 7 days | |||
* Place a dissolvable label on the lid of the 8-quart container | |||
* Mark the product name and the expiration date for the secret sauce (add 6 days to date prepared) on the dissolvable label | |||
* Store in the walk-in cooler at a temperature of 34°F - 41°F | |||
* Discard any secret sauce remaining at closing time on the expiration date | |||
** EXAMPLE: Day prepared + 6 additional days = Discard Date | |||
** Prepared on 30th + 31st, 1st, 2nd, 3rd, 4th, 5th = Discard on the 5th (EOD) | |||
== Preparing Secret Sauce (Half Recipe) == | |||
* Measure and add the following ingredients into a mixing bowl: 80 ounces of ketchup (2.5 quarts), 20 ounces of mustard, 4 ounces of pickle juice, and 4 ounces of water | |||
* To portion pickle juice, cut open a fresh packet of pickles. Pour 4 ounces of pickle juice from the packet into a measuring cup. Place the pickles in a covered 1/6 size 4-inch-deep pan and store them in the walk-in cooler for backup. This will prevent cross-contamination. | |||
* Using a wire whisk, mix the ingredients thoroughly for approximately | |||
* Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container while mixing | |||
* Continue mixing with the wire whisk until all ingredients are thoroughly blended | |||
* Pour the blended secret sauce into an 8-quart container. Place a lid on the 8-quart cambro container. | |||
* Secret Sauce can be held for 7 days | |||
* Place a dissolvable label on the lid of the 8-quart container | |||
* Mark the product name and the expiration date for secret sauce (add 6 days to date prepared) on the dissolvable label | |||
* Store in the walk-in cooler at a temperature of 34°F - 41°F | |||
* Discard any secret sauce remaining at closing time on the expiration date | |||