Onions: Difference between revisions
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→Preparing Ringed Onions
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Hold Time !Serving Temp !Size Standard |- |Onions |Dry Storage |Whole Onions - Dry Storage - 6 inches off the floor |Prepped - EOD |34°F - 41°F |Whole Onion - 3-4 inch yellow onion |- | | |Prepped Onions - 34°F - 41°F - Cooler or make table | | |Ringed Onions - 3/16” thick and 1 1/2” - 3 1/2 “ in diameter |- | | | | | |Diced Onions - 1/4” cut |} Q.A. Standard: 3 - 4-inch yellow onions...") |
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* Take the number of onions needed for one day’s business to prep station | * Take the number of onions needed for one day’s business to prep station | ||
* Ensure you are wearing single use gloves under the mesh safety glove | * Ensure you are wearing single use gloves under the mesh safety glove | ||
* | * Put on the mesh safety glove for all steps requiring use of knife or slicer | ||
* Place a single use glove over the mesh safety glove | * Place a single use glove over the mesh safety glove | ||
* Place whole onions on the white cutting board, and use a serrated knife to cut approximately ¼” off each end of the onion | * Place whole onions on the white cutting board, and use a serrated knife to cut approximately ¼” off each end of the onion | ||