PREPARATION OF LETTUCE.

To prepare the lettuce, prepare 1 sachet of vegi wash in 38 liters of cold water with
a temperature of 65 to 85 degrees.

Product Storage (Cuts in the Product

(Whole Lettuce) restaurant) Retention
Refrigeration Refrigeration Ambient
Chamber 34°F Chamber 34°F to Temperature
to 40°F (1°C to 40°F (1°C to 4°C) 2 70°F to 85°F
4°C) DAYS HOLD (18°C to
29°C) PCC 4
hours
The size of this should be 2.5 cm by 2.5

Inspect the lettuce. It should be fresh and crisp. Remove the outer leaves from the lettuce until the find
lettuce is clean and firm.
► Quality steps
1. Inspect the lettuce, It should be fresh and crisp, Remove the outer leaves from the lettuce until you find
clean, firm lettuce
Cut the stem
2.
1. Put on approved disposable plastic gloves on both hands, then cut-proof gloves on both hands, then put
on approved disposable plastic gloves over the cut-resistant gloves.
2. Place lettuce on cutting board, using knife, cut 1/4 in (0.6 cm) off stem end and discard
Wash the lettuces
Warning: DO NOT remove the entire center of the lettuce before washing it
3.
1. Place the lettuces in the Vegi Wash solution, Make sure the lettuces are completely submerged. DO
NOT overfill the sink with lettuce and soak the lettuce for 5 minutes.
4.
2. Remove the lettuces from the solution and rinse under cold running water and allow to drain.
Remove excess water
1. Shake each lettuce well but carefully. Place the lettuces, center edge down, on a clean, sanitized
surface and allow to drain.
5. remove the center
1. Tap the end of the center onto a clean, sanitized surface. Use your thumb and index finger to remove
the center by pulling it out.
1. Lettuce knife method
 1. Place lettuce, center side down, on a clean, sanitized surface
1. Remove excess water from cutting surface before cutting lettuce
2. Using a clean, sanitized lettuce knife, cut the lettuce in half.
3. Be sure to wear cut-resistant gloves when chopping lettuce.
4. Put on approved disposable plastic gloves over cut-resistant gloves.
5. Place one lettuce cut in half down on the cutting surface. Using a lettuce knife, make a cut in half.
6. Rotate 90°Then make 3 cuts lengthwise to obtain 1-in. pieces. You may need to make more cuts on
larger heads of lettuce
PREPARATION OF LETTUCE.............................................................................................................................................................................................................2
TOMATO PREPARATION..................................................................................................................................................................................................................................5
Cucumber......................................................................................................................................................................................................................................................9
Carrot...........................................................................................................................................................................................................................................................9

. ..... .....
► Notice: DO NOT mix new lettuce with old lettuce
• If you remove them from the refrigeration chamber, mark the discard time from the preparation table 4
hours on a label and place it in the container. Place containers in condiment bin or under prep table
TOMATO PREPARATION.
► To prepare the tomato, prepare one sachet of vegi wash per 38 liters of water with a temperature of 65
to 85 degrees, submerge the tomatoes for 5 minutes. Then rinse with running, Refrigeration chamber 34°F to 40°F
cold, drinking water . Remove the center completely with the help of the corer. (1°C to 4°C)
► Put on cut-resistant gloves on both hands. Use approved, clean and Sliced tomatoes
sanitized cut-resistant gloves. Put on approved disposable plastic gloves over Product retention
cut-resistant gloves. Ambient temperature
70°F to 85°F
► Attach the clean and sanitized cutter to the table. For the best quality
yed (18°C to 29°C)
tomato rcuujuj, make sure the cutter blade is sharp. If it takes too much ------di Retention time 4 hours
effort to cut the tomato, substitute the
blades immediately Hold the cutter handle
Carefully place the tomatoes against the blade, with the
center side down. smell and size of tomatoes
t.um A imo acceptable: 2.75 in
Ta (7 cm) ——-8 v A Ad mo
Ta acceptable: 2.25 in (5.7 cm)
Remove the tomato
Discard the top and bottom slice
Place the tomatoes facing up in a clean, sanitized container with a rack.
Only one tomato at a time; DO NOT stack them
About 12 tomatoes per container (1/2 size container)
Maximum: 8 tomatoes per container (1/3 size container).
Slices or cored tomato cannot be stored in any refrigeration unit. The tomato
slices should be at room temperature to ensure they do not lose their freshness or stick
together.
Transfer and retention
Mark the discard label on the prep table with the discard time and place it in the
container 4 hours, Complete this step using a pen/pencil Fill the condiment container
with the necessary amount
Place lids on remaining containers and store at room temperature until needed
► Quality steps

ONION PREPARATION.
Prepare the onions
Following the FIFO method, remove enough whole onions to last until the end
of the day FRESH
SLICES OF
ONCEBOLL FOR
► Check the quality of the onions THE BEST
► Before preparing the onions: Wash, rinse and sanitize your hands. Use Ambient
approved disposable plastic gloves temperature
► Court 70°F to 85°F
(18°C to
► Put approved disposable plastic gloves on both hands after 29°C) 8 hours
cut resistant gloves over plastic gloves Product Retention
(Sliced Onions)
► Put on approved disposable plastic gloves over cut-resistant gloves.
Chamber
► Cut ½ in (1.3 cm) off the end of the onion. Remove plastic gloves.
disposable and cut resistant gloves 34°F to 40°F
(1°C to 4°C)
► DO NOT remove inner plastic gloves.
2 DAYS OF
RETENTION
► Peel and rinse them
Peel the outer layers of skin and discard them
Notice: DO NOT use knife to remove skin from onions
Check the quality of the onions (appearance and size). The onions should look fresh and firm.
Rinse the onion in the sink under running drinking water, Shake the onion to remove excess water,
Cut the onion into slices on the grater 0.3cm thick
Separate rings into container, discard rings 1 in (2.5 cm) in diameter or less
Fill the pana to a Maximum: 1 in (2.5 cm) from the edge of the container
Transfer and retention
Place the appropriate disposal label on the container. 2 DAY RETENTION Cover the container with
a lid or plastic wrap suitable for food. Store in the refrigerator.
As necessary, follow the FIFO method to remove containers from the walk-in cooler or from under
the prep table
If you remove them from the refrigeration chamber, mark the time to discard them MatonatM cem

from the cutting table.

preparation on a label and place it in the container. Place containers in condiments or under prep
table 8 hours

deposit of
 Cucumber. Carrot.

It has a useful Its useful life It has a useful

life of 24 hours, time is 1 hour, life of 72 hours,
cutting the the cut must be at a
Cucumber is 1.5 cm. temperature of
0.3cm 34 to 40
degrees.
Salads.

1 Wash and sanitize your hands and put on approved In a container for salad
disposable gloves before starting to prepare the salads.
2. I will disinfect! preparation area using a cloth

Prepare all the ingredients and items necessary for

preparing the salad:
* Processed cabbage lettuce
• Grated carrot
• Chedar cheese 2 half flakes
• Cucumber two slices
• salad container
• Balance
• Tomato four slices (to serve)
Evenly distribute 5.5 oz of slaw
lettuce.

Place 0.5 oz of grated carrot on top

on the side but not near the edge of
the plate, place 2 half slices of cheese
on the other edge of the plate.

Place two cucumber slices in the

middle of the left wing side of the
carrot and set the expiration date for
24 hours.
Immediately place the base salads in
a refrigerator or auxiliary at a
temperature of 34 to 40°F.
 PREPARATION CAESAR SALAD
1. . /ese and I

In a salad container evenly

distribute 4.86 oz of cabbage Cut a King chicken fillet
lettuce with a thickness of
using a cloth 1.5cm (7u8 units)

Place 1.21 oz. around the

cabbage lettuce. of Lettuce
Señorita.
Place at
Get all the ii is and nsalada necessary that Cut the Emental cheese slices in
ready articles: half diagonally, distribute the 6
half slices of Emental cheese
along the edge of the salad.

3 emental cheese
salad container
1
Scale
Cover and set expiration date of 24 a
%ui
hours.
Immediately place the
base salads in refrigerator or a
auxiliary at a temperature of
34 to 40 ° F

RECIPE
Fill the Peg Salad Bowl to the
top.
lettuce

wipe the preparation area using a cloth

owes

on the lettuce.
Processed cabbage lettuce Place two cucumber slices on each
end, cover and set for 24 hours.
Chedar cheese % Immediately place the base salads in
Cucumber two a refrigerator or auxiliary at a
round) Tomato twojas (to serve) temperature of 34 to 40 o F.
round. Salad ada/small To serve, add two tomato slices to
Container Scale each end of the salad.

Served
Salads must serve Use a napkin, knife and fork to add the sauce of your
choice, salt and pepper.
......................