Dipping Sauces
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