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Sameh Ahmed

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DAY:
DATE:
AM MANAGER:
MID MANAGER:
PM MANAGER:
Station:Window

Item

SENSITIVITY
Portion
SHELF LIFE
Shift
SOUP; BAKED POTATO
Open
Lunch
Dinner
SOUP; BAKED POTATO
Offwhite color with diced potatoes evident; creamy, chunky texture; pronounced potato flavor with taste of pepper and onions
Bowl
2 days,refrigrated,2 hours at 75 c
SOUP; ONION (SCRATCH)
Rich dark brown color; flavor of beef and onion with hint of sherry
Bowl
2 days,refrigrated,2 hours at 75 c
SOUP; BROCCOLI CHEESE
Creamy with pieces of broccoli florets; tan with greenish cast; bright green florets. Broccoli flavor overridden by taste of cheese. Not a THICK soup
Bowl
2 days,refrigrated,2 hours at 75 c
SOUP; MINESTRONE
Rich, hearty tomato broth with vegetables evident
Bowl
2 days,refrigrated,2 hours at 75 c
SOUP; TOMATO BASIL
Tomato soup should have pieces of tomato evident, as well as basil. The soup should be creamy and have an evident flavor of tomato and basil
Bowl
2 days,refrigrated,2 hours at 75 c
SOUP; STEAK AND VEGETABLES
Rich, dark broth with very evident chunks of steak and vegetables
Bowl
2 days,refrigrated,2 hours at 75 c
Mushroom soup
pale white color with mushroom evident,light creamy texture,taste of mushrooms,chicken and hint of pepper
10 oz. ladle
2 days,refrigrated, 2 hours at 75 c
Chef vegetables
all vegetable correct cut in size,fresh,bright colors,not mushy evenly mixed
220 gm
2 days
Buffalo Wing Hot Sauce
Spicy, hot with buttery flavor; reddishorange color. Sauce may be held on the line for 2 hours. Hot at 75°C
1 or 3 oz vol
3 days refrigerated or 2 hours at 74°C
Marinara Sauce
rich red color with visible flecks of onion and spices,small chunks of tomato evident.thick consistency,taste of ,no scrtomato,herbs and garlic
2 oz. ladle
4 days, refrigerated
SAUCE, ROASTED MUSHROOM
Smooth sauce consistency, dark chocolate brown color with mushroom quarters and chopped herbs visible
1½ oz. vol
4 Days. 2 hours
Sautéed Mushrooms
1/8" (3mm) slices sautéed in margarine; tender; light in color; held in perforated insert
As Needed
30 minutes
Shredded Cheeses
Colby, Jack, Swiss, and Mozzarella cheeses must be dry to the touch and shredded 3/16”
As Needed
2 DAYS
Bacon slice
Light brown and slightly crisp; cooked thoroughly, but still pliable; drained; stored on parchment paper in a perforated hotel pan; at room temp not refrigerate
EACH
per shift
Croutons for soup
Golden brown color; not soggy or stale; room temperature
EACH
2 DAYS
BARBECUE SAUCE
Thick; brown red in color; smoky, sweet and sour ketchup flavor
7 Days / 2 hours
7 Days / 2 hours at 74°C
COUNTRY GRAVY
Creamy sauce, no lumps; off white color
3 Days / 2 hours
3 Days / 2 hours at 74°C
Queso Cheese Sauce
Smooth fluid consistency. Avoid scorching; used double boiler
2Days / 2 hours
2 Days
CHILI FILLING
Dark Red Color with vegetables and ground beef. Roasted beef taste with chili CHILI FILLING 2 day 75 gm and red pepper spice as underlying flavors
75 gm
2 Days
Cheedar Mashed Potatoes
Creamy texture with small lumps; pieces of skin visible; slight cheesy flavor; 12 oz. portion is split into two 6 oz. portions
8 oz.vol
2 Days
Corn Cobs, Grilled New Orleans
Grill marks evident; well seasoned; corn bright yellow
EACH
1 Day
SAUCE, CAJUN CREAM
Sauce should be hot with a bright orange color
45 ml
2 Days
Station:BROIL
Item
SENSITIVITY
Portion
SHELF LIFE
Shift
Salt & Pepper Mix
Stored in clean, clearly labeled dredge can; well mixed; wash, dry and replace cans atthe end of every day
As Needed
1 week
BlackenedCajun Spices
No lumps; evenly blended; stored in clean, clearly labeled dredge can with extra largeholes; cleaned and rotated daily
As Needed
7 days
Burgers
Preportioned; fresh, red color; tightly covered with PVC. Do not cook from frozenstate; flatten edges by hand before cooking ; use wide spatula for cooking; seasonbefore cooking. Thaw on 1day par basis; keep refrigerated
7.5 oz. wt
48 hours,
Beetroot Burger
Shape burgers with burger press 6oz each
6 oz 2 oz. wt
TO Order
Chicken(chineese cut breast)
fresh not dried out ,stored in bulk in a draining insert,covered and day doteed ,refrigerated
168 gm
2 days thawed
Fajita Marinade
Dark color; well stirred; soy taste.Each portion is good for only one use
As Needed
2days
BUTTER, SAVORY HERB
Butter, bright green in color, evident herb specks throughout, with roasted garlic andcaramelized onion flavor
slice
90days frozen,3day thawed
Masion butter
rich onion flavor,greenish ,yellow with flecks of green onion
slice
90days frozen,3day thawed
CHICKEN, FAJITA MARINATED
Sweet and sour flavor; slightly salty
4 and 8 oz
2 days
Flap Steak; Fajita Marinated
Sweet, and sour flavor; slightly salty
4 and 8 oz. wt
2 days
BEEF; BRAISED BRISKET
Deep rich brown color, tender enough to cut with a spoon
1 oz
2 days
JACK DANIELS GLAZE
Dark syrupy liquid, slightly thicker than pancake syrup, with a spicy aftertaste
2 oz
4 days
RICE PILAF
evident pieces of vegetables evenly distributed; al dente (firm to the bite) texture; mildnutty flavor with hint black pepper.tty flavor with hint black pepper
170 gm
3 days
Spanish rice
Product rust red in color and moist in texture, slightly spicy flavor, undertone of chilipowder and cumin
240ml
3 days
powder and cumin
1 cup
RIBEYE Steak
Out of cryovac minimum of 1 hour. Fresh, red color; individually wrapped and daydotted
240 gm340 gm
2 days
New York Strip Steak
Out of cryovac minimum of 1 hour. Fresh, red color; individually wrapped and daydotted
200 gm 300
2 days,thawed
Oil, Vegetable
Clean bottle; change completely every 3 days
As Needed
3 days
BURGER BUN / KIDS BUN
fresh and day,dotted,store at room tempreature
1 each
4 days thawed
Salt
Stored in clean dredge cans; labeled; cleaned and rotated daily. (Completely discardonce a week)
1/8 tsp
1 week
Shredded Cheese
Mozzarella, Swiss, Jack, Colby, Pepper Jack and Parmesan; fresh and loose; free of lumps or foreign particles; no mold; keep refrigerated
As Needed
2 days
ONIONS; BALSAMIC
Onions MUST be served at room temperature 68° 74° F (20° 24°)Hold on line atroom temperature for up to 4 hours; consistency of finished product should be that of apricot jam
1 oz
7 days
SAUCE;HORSERADISH
White color with small pieces of horseradish and lemon zest. Small amount of heat and slightly acidic
1 tbs
3 days
Pepper Onion Medley
Peppers should be bright red and green color; not overcooked
8 oz wt
2 days
Fillet Mignon
After removing from cryovac, allow steaks to breathe for minimum of 1 hour. Fresh,red color; individually wrapped and day dotted
1 each 200gm
2 days
GREEN LEAF, HALVES
Crisp and fresh; no rust or brown spots; thoroughly washed and
1each
1 day
Burger set
fresh ;onion ,tomato andcrispy & pickles
1each
1 day
Guacamole
Chunky texture; bright green color with tomato and avocado pieces evident Store in plastic container; use plastic spoon, spatula or #16 scoop for portioning. Refrigerated; keep covered on the line
#20 or #30 scoop
1 Day
COLESLAW, CLASSIC PREP
Crisp cabbage visible carrots, purple cabbage and green onions
6 oz. wt
2 Days
Butter
Whole; room temperature for sautéing and blackening; refrigerated overnight
As Needed
1 day
Bacon slice
Light brown and slightly crisp; cooked thoroughly, but still pliable; drained; stored on parchment paper in a perforated hotel pan; at room temp not refrigerate
2 Slice
per shift
DIJONNAISE
Creamy with tangy mustard tones
1 tbsp
7 Days
CORN COBS, GRILLED ELOTE
Grill marks should be evident. well seasoned, be sure to not overcook
Portion
1Days
Tomato Chili Jam
Ingredients well blended, smooth bright Red in color
2tsb
1 Month
Spicy Mayonnaise
Fresh, well blended; pale pink in color;
1 Oz
7 days
Station:FRY
Item
SENSITIVITY
Portion
SHELF LIFE
Shift
Buffalo Wings
Portioned in PC bags;12 Pieces for Buffalo Wings appetizer ;for 3.cooked through out but not dry
8 or 12,
2 days
Cajun Flour
Light red; spice thoroughly mixed. Room temperature
As Needed
7days
CHICKEN WINGS,BONELESS;
Chicken fresh, not dried out or yellowing; well combined, no visible lumps
224 gm
1 week
Chicken
Stored in bulk in a draining insert, day dotted
Chicken Tender
Stored in bulk or preportioned, in a draining insert; day dotted
6 oz. wt
2 days
Chinese Cut Chicken
3/8" wide crosswise strips; 1216 pieces, 1”4” in length; preportioned and day dotted.Drain insert; refrigerated
4 oz. wt
2 days
Fried Mozzarella
1½" x 3½" slices evenly breaded; seasoning evident in bread crumbs; dry; well covered with breading; slight amounts of unevenness in size and appearance
6 pieces
2 days
Fries
Cook for 4½ minutes at 177°C; USE A TIMER. Check fryer temperature at the beginning of every shift. Clean filtered oil. Hot and moist inside; crisp outside; well seasoned; not limp or mushy; light golden in color on flat surface, slightly darker on seasoned; not limp or mushy; light golden in color on flat surface, slightly darker on the edges. Fry at request of Window person only
3,4 & 6 oz
5 days, 3 minutes, cooked
ELBOW AND CHEESE BITES, PREP (ME)
Firm texture; product should be able to be handled without falling apart; macaroni and cheese fused together; macaroni not falling off; shredded cheeses evident
1 portion
3 days
SALMON
Firm fresh (bounces back when lightly pressed), no off fishy odor
SALMON CITRUS GLAZED MARINADE
Salmon should be well coat with the marination
200 gm
2 dfay
Frizzled Onions
Red or yellow onions may be used. Onions golden brown
200 gm
2 days
Fry Batter
Well mixed, lumpfree batter; relatively thin; buttermilk consistency; seasonings evident. Stored and held refrigerated. Stir well if batter has separated
2 oz. wt
To Order
Tortilla corn strips
crispy; no oil evident. Room temperature
2 oz
1 days
CORN TORTILLA WHEEL
crispy; no oil evident. Room temperature
2 oz
1 days
Fry Salt
Lumpfree, clearly labeled at room temp
100 gm
1 days
Mushrooms
1" buttons; fresh and clean; white with closed tops; no long stems. Do not store covered
½, ½ or 1 tsp.90 gm
1 week 2 days
Papyrus Paper Plates
Use for all fry products for draining. Stored next to Fry Station for easy use. Change out at the beginning of each shift
As Needed
1 hour or until grease cannot be
Salt
Stored in a clean dredge can; labeled; cleaned and rotated daily. (Completely discard once a week.)
1/8 tsp
1 week
Salt & Pepper Mix
Stored in clean, clearly labeled dredge can; well mixed; wash, dry and replace cans at the end of every day
As Needed
1 week
SelfRising Flour for shrimp
No lumps; keep sifted at all times; stored refrigerated and covered
As Needed
7 days
SelfRising Flour
No lumps; keep sifted at all times; stored refrigerated and covered
As Needed
7 days
Shrimp (4050)
Butter flied; peeled, defined, tail on; portion in PC bags, day dot and cover with blue cice or bagged ice
As Needed 11 per order
2 days
BREAD CRUMBS SEASONED
THOROUGHLY BLENDED MIXTURE
As Needed
3 days
Broccoli blanched 3 4 cm
Bright green in color; no brown spots
2 days
Station:SAUTE
Item
SENSITIVITY
Portion
SHELF LIFE
Shift
BlackenedCajun Spices
No lumps; evenly blended; stored in clean, clearly labeled dredge can with extra large holes; cleaned and rotated daily
2 Tbs
7 days
Black Pepper, coarse ground
Dry fresh pepper aroma; very pungent flavor; store in a tightly covered container at room temperature
2 tsp
7 days
SAUCE lemon creamy
Light pale yellow color with creamy consistency. Savory flavor with slight acidic lemon taste
3 oz
2 days
Bacon Bits
Small pieces; slightly crispy; not greasy. PRECOOKED Opened product stored refrigerated upto 7 days. Unopened product may be stored refrigerated up to 6 months; online room temp. from oil. (Mixture should compress under light pressure in the palm of your hand.)
¼, ½, 1 tsp. Or
1 day
PARMESAN CHEESE CRUST
Loose mixture of breadcrumbs and parmesan with flakes of parsley. Slightly sticky from oil. (Mixture should compress under light pressure in the palm of your hand.)
50 gm
daily
Butter
Whole; room temperature for sautéing and blackening; refrigerated overnight. Pieces of spice evident; butter must simmer for 30 seconds to cook garlic. Discard
As Needed 1 oz vol., ½
1 day at room temp 3 days refrigerated
Butter, Garlic
when all the oil has been depleted and only chopped garlic
tsp., ½ Tbs
PER SHIFT
tex mex sauce
Dark Red Color with vegetables and ground beef. Roasted beef taste with chili and red pepper spice as underlying flavors
8 oz. vol
2 days
Heavy Cream
Keep refrigerated; rotate as needed. Pasteurized only, NEVER ultrapasteurized
8 oz. vol
2 days
caramelized onion
Held at 74°C 3mm or 1/8" slices; sautéed in margarine; light brown, limp and golden brown; sweet, nutty flavor
2 or 4 oz. vol. 1½ oz. vol
1 day,refrigerated
Cajun creamy sauce
Sauce should be hot with a bright orange color
1 oz
2 days
BASIL, FRESH JULIENNE
Fresh, bright, 1/8 1/16" (31.5 mm) strips, stems removed
1 tbsp
1 Day
Fettuccine, benne spaghetti elbow
Firm, al denté not mushy, lightly oiled, stored in a covered lexan or portioned in PCbags. for optional lunch items on the fettuccine and linguine)
10,7,5 oz 250,300 gm 7 oz
2 day
PARMESAN CHEESE SAUCE
Smooth creamy velvety texture, very cheesy and hint of spicy after taste, off white in color not over cooked
6 oz
2 days
CHEESE SAUCE NEW (ME)
Creamy cheese; no lumps; pale orange in color
8 oz
3 Days
Red pepper slice
fresh,crisp,bright red in color no brown spots rich red color with visible flecks of onion and spices,small chunks of
1 oz
1 day
Marinara Sauce
tomato evident.thick consistency,taste of ,no scrtomato,herbs and garlic
4 oz
4 days
Tortilla, Flour 15cm
Store in bulk in freezer; no cracks or splits; heat to order; store refrigerated unused portions well sealed
2 each
2 days
Sliced Mushrooms
Sliced 3mm or 1/8"; fresh; washed; white in color.Refrigerated
45 ml
1 day
Salt & Pepper Mix
Stored in clean, clearly labeled dredge can; well mixed; wash, dry and replace cans at the end of every day
As Needed
1 week
GARLIC; FRESH; CHOPPED
Firm, plump bulbs with dry skin; avoid heads with soft or shriveled clovers
1 tbsp
2 Days
JALAPENOS; FRESH; DICED 3 MM)
Semicrisp texture; olive green in color
As Needed
2 Days
GRILLED PASTA VEGETABLES
Evident of grilled marks, all vegetables correct cut and size; fresh, bright colors; notmushy or overcooked; evenly mixed
PORTION
2 days
GRILLED PASTA VEGETABLES ( Diced 6 MM )
Evident of grilled marks, all vegetables correct cut and size; fresh, bright colors; notmushy or overcooked; evenly mixed
PORTION
2 days
Shrimp (4050)
Butter flied; peeled, defined, tail on; portion in PC bags, day dot and cover with blue ice or bagged ice
PORTION
2 days
Vegetable Oil
Clearly labeled in Store N’ Pour bottles
½ or 1 oz vol
3 days
Station:NACHO
Item
SENSITIVITY
Portion
SHELF LIFE
Shift
6” Flour Tortillas
Store in bulk in freezer; no cracks or splits; heat to order; store refrigerated unused portions well sealed at room temperature
4 each (per order)
2 Days, THAWED
Caesar Dressing
Very thick and creamy; tan with flecks of black pepper; slightly tart with very mild anchovy flavor. Store refrigerated
3 oz. Ladle 2 oz. Ladle
2 Days (on station)
Croutons for salade
Golden brown color; not soggy or stale; room temperature
4 oz. vol
2 Days
Guacamole
Chunky texture; bright green color with tomato and avocado pieces evident. Store in plastic container; use plastic spoon, spatula or #16 scoop for portioning. Refrigerated; keep covered on the line
#20 or #30
1 Day
Shredded RED CABBAGE
Sliced 3mm or 1/8"; fresh and crisp; no browning.Stored in PC bags 4C
1 CUP
1 Day
CHICKEN; DICED
Chicken should be moist and fully cooked
3 oz
2 days
CUCUMBER; DICED 1/2”(13 MM)
Peeled and seeded; no mushy spots; even ½” (13 mm) dice
1 oz vol
1 day
CHICKEN; YUCATAN;ROASTED
Chicken must marinate for a minimum of 2 hours to incorporate flavors
1 portion
2 days
Jalapeños, sliced
¼" preslice; 90% seeds removed; semicrisp texture; olive green in color; refrigerated
8 or 12 slices
2 Days
Pico de Gallo
Fresh, colorful relish of evenly blended red onions, tomatoes, jalapeños and cilantro; spicy flavor; chunky texture. Stored in draining insert and refrigerated
#20 or #30scoop
1 Day
Romaine Lettuce
1½" wide crosswise strips; fresh, moist, and crisp; no brown spots or rust; refrigerated
4 oz. wt. 7 oz. wt
1 Day
Shredded Cheeses (( Colby. Jack. Parmissan ))
Colby, Jack, Mozzarella, Pepper Jack and Fresh Parmesan. Free of lumps; dry to the touch. Stored in bulk. No mold; refrigerated
As Needed
2 Days
Shredded Lettuce
Sliced 3mm or 1/8"; fresh and crisp; no browning. Stored in PC bags and refrigerated
1 cup
1 Day
DRESSING; LIME CILANTRO
Cilantro, jalapeno, garlic finely minced; dressing mixed well
1 Tbs
5 days
AIOLI; SRIRACHA
Pink creamy color. Spicy and slightly acidic
1 oz vol
3 Days
Sour Cream
Stored in 1/9size plastic insert; in ice well
#16 scoop
2 Days
MESCLUN MIX
Crisp and fresh; no rust or brown spots; thoroughly rinsed
4 oz As Needed
1 day
Tomatoes
3/8" dice; no seeds; 1/6pan with a draining insert on station.¼" slice; stored in stacks on sheet trays.Wedges, 1/8of whole tomato, fully intact, draining insert.1/24thcut; draining insert; refrigerated
As Needed
4 Days1 Day
COLESLAW, CLASSIC PREP
Crisp cabbage visible carrots, purple cabbage and green onions
6 oz. wt
2 Days
AIOLI, ROASTED GARLIC
White creamy color with specks of lemon zest. Flavor is fresh and slightly acidic
45 ml
5 days
AVOCADO, DICED 1/2" (13 MM)
48 or 60 count. Ripe, no brown spots, firm not mushy
Per Shift
CORN, ROASTED, CUT OFF COB
Grill marks should be evident. well seasoned, be sure to not overcook
1 Day
ROASTED RED BELL PEPPE JULIENNE CUT
Crisp and fresh; no burn
PORTION
1 Day
Pineapple diced 10 mm
Fresh pineapple; no brown spots; golden yellow skin color preferred; do not use overripe or mushy fruit
30 GM
1 day
Strawberry, WEDGE, 4 CUTS
Bright Red in color; no brown spots
30 GM
1 day
WALNUTS, CRISPY GLAZED
Mahogany in color and consistent in size; sweet flavor; crunchy texture
20 GM
4Days
CilantroLime Crema Sauce
Fresh, well blended, visible flecks of garlic and cilantro
90 Ml
3 Days
Station:EXPO
Item
SENSITIVITY
Portion
SHELF LIFE
Shift
Bleu Cheese Dressing
Sharp, bleu cheese flavor; offwhite in color; thick in texture with apparent chunks of bleu cheese. Refrigerated
1½ oz. vol
3 days
cucumber Sticks
Crisp, pale green in color; no brown spots. Moist; 4” length;refrigerated and stored in water
5 or 4 each
2 days
Chopped Parsley
Parsley fresh and bright; stems removed; finely chopped 1/16”;well rung and dry; Refrigerated
As Needed
1 day
Green Onions
Green only; no brown or wilting; Refrigerated or ice well; sliced¼”
1 tbs
1 day
Honey Mustard Dressing
Creamy yellow color with mediumthick consistency; sweet/tart,spicy mustard flavor
1 oz. vol
2 weeks,refrigerated
Lemon/Lime Wedges
Fresh; 1/6th wedge of a 165count lemon; no curling of edges;no discoloration; refrigerated
2 each
1 day
Tartar sauce
thick and chunky white sauce with evident dill and bermudaonion,taste of dill ,pickles and onion
2 oz ,vol
7 days
SAUCE; HORSERADISH
White color with small pieces of horseradish and lemon zest
Small amount of heat and slightly acidic
2 oz ,vol
3 days
Parmesan, Shredded
compacted; store refrigerated
As Needed
1 week bulk 2 days line
Fresh Salsa
Bright red color with fresh cilantro evident; mediumfine consistency; slight taste of cilantro; hot aftertaste. Stored in plastic containers; refrigerated
1½ oz. vol
2 Days
KETCHUP; SPICE ROASTED
Dark Red color with a balanced sweet and acidic flavor. Slight heat at end of taste
1½ oz. vol
3 days
Dressing, BBQ
BBQ sauce flavor evident; slightly thick consistency; creamy. Refrigerate
2 oz. vol
3 Days
DRESSING; COUNTRY BUTTERMILK
Pale orange color; green onion visible; creamy consistency
2 oz. vol
3 Days
Mayonnaise
Fresh; stored in a plastic container and refrigerated
1 Tbs
1 Day
SOUR CREAM SAUCE
Store in a plastic squeeze bottle
1 oz vol
1 day
CITRUS GLAZED MARINADE
Marinade should have a sweet and sour flavor;
2 days
RICE COLOR MIX
Fresh and crisp not mushy
1 tbl
1 day
DRESSING; LIME CILANTRO
Cilantro, jalapeno, garlic finely minced; dressing mixed well
1 Tbs
5 days
AIOLI; SRIRACHA
Pink creamy color. Spicy and slightly acidic
1 oz vol
3 Days
Caesar Dressing
Very thick and creamy; tan with flecks of black pepper; slightly tart with very mild anchovy flavor. Store refrigerated
3 oz. Ladle 2 oz. Ladle
2 Days (on station)
AIOLI, ROASTED GARLIC
White creamy color with specks of lemon zest. Flavor is fresh and slightly acidic
45 ml
5 days
CilantroLime Crema Sauce.pdf
Fresh, well blended, visible flecks of garlic and cilantro
90 Ml
3 Days

Sheet

Line-Check-Form

Sameh Ahmed

Line-Check-Form

Use this Template

Print as PDF

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