Line Check

  • 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

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