ENTREE...ENTREE Confidential Page E-4 9/11/2006 CHICKEN, BAKED EQUIPMENT: YIELD: SHELF LIFE: FULL SIZE SS PAN 2” 128 PCS. 48 HRS. RAW 1-1/2 INCH PASTRY BRUSH (792 OZ) 30 MINS COOKED

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Confidential Page E-1 9/11/2006

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BEEF, LIVER EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS.ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: BEEF LIVER (4 OZ) 12 PIECES WSC GOLD DUST® SPRINKLE LIBERALLY ONIONS, JULIENNED 4 CUPS

PROCEDURES: 1. COOK LIVER TO WELL DONE ON GRILL. SEASONING LIBERALLY WITH

SEASONING. PLACE IN A HALF SIZE STAINLESS STELL PAN 2. GRILL ONIONS ON FLAT TOP GRILL 3. PLACE ONIONS OVER LIVER AND PLACE ON FOOD BAR. NOTE: THIS ITEM IS A HIGH MAINTENANCE ITEM THAT MUST HAVE ITS

TEMPERATURE CHECKED ON A REGULAR BASIS TO ENSURE 160+ DEGREES. ALSO, NEVER SERVE IF NOT WELL DONE.

COST = $0.084 PER OUNCE

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CATFISH, FRIED EQUIPMENT: YIELD: SHELF LIFE: FRYER 12 PCS PER BATCH 30 MINS ON HOT BAR HALF SIZE SS PAN 2” (66 OZ) HALF SIZE WIRE GRATE INGREDIENTS: WEIGHT OR MEASURES: CATFISH FILETS 3 – 5 OZ EACH CORNMEAL, YELLOW AS NEEDED NOTE: CATFISH IS STORED IN A PERFORATED PAN WITH A SECOND SOLID

BOTTOM PAN UNDERNEATH. TEMPERATURE MUST REMAIN BETWEEN 34-38 DEGREES AND WET WHILE WAITING TO BE COOKED.

PROCEDURES: 1. PLACE 12 STRIPS IN A PAN. 2. PLACE STRIPS IN CORNMEAL BREADING, BEING SURE TO COAT EVENLY. 3. PUT BREADED STRIPS IN FRY BASKET AND LOWER INTO 350 DEGREE OIL. COOK

3-5 MINUTES. 4. LIFT BASKET AND DRAIN EXCESS OIL BRIEFLY. 5. PLACE IN HALF SIZE SS PAN 2” WITH WIRE GRATE. 6. PLACE ON FOOD BAR. NOTE: COOK ONLY AS NEEDED USING PURE VEGETABLE OR PEANUT OIL. COST = $0.205 PER OUNCE

BREADING MIX FOR CATFISH: INGREDIENTS: WEIGHT OR MEASURES: CORNMEAL (S.R.) 10 LBS FLOUR (S.R.) 3 CUPS

PROCEDURES: 1. PLACE INGREDIENTS INTO A 6 GALLON CONTAINER AND HAND MIX. 2. BE SURE THAT THE MIXTURE IS MIXED WELL. COST = $0.016 PER OUNCE

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CHICKEN, BAKED EQUIPMENT: YIELD: SHELF LIFE: FULL SIZE SS PAN 2” 128 PCS. 48 HRS. RAW 1-1/2 INCH PASTRY BRUSH (792 OZ) 30 MINS COOKED INGREDIENTS: WEIGHT OR MEASURES: CHICKEN, CUT UP 8 WAY 1 CASE (APPROX. 128 PCS) KRAFT ITALIAN DRESSING (LIGHT) 1/2 GAL MCCORMICK ROTISSERIE SEASONING 2 CUPS

PROCEDURES: 1. BLEND TOGETHER AND POUR OVER 45 POUNDS DRAINED 8-PIECE CHICKEN. 2. TURN CHICKEN OVER IN THE MIXTURE, COATING ALL PIECES WELL. 3. PLACE IN 10X20 – 2” PAN, SKIN SIDE UP. 4. BAKE IN PREHEATED 350 DEGREE OVEN FOR 45-50 MINUTES UNTIL INTERNAL

TEMPERATURE OF CHICKEN IS 165 DEGREES OR GREATER. 5. STRAIN EXCESS JUICE FROM PAN. 6. PLACE ON FOOD BAR OR STORE IN HOLDING CABINET. NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT

MUST BE MONITORED CONSTANTLY TO ENSURE QUALITY IS MAINTAINED.

NOTE: CHICKEN WINGS ARE USED FOR HOT WINGS ON THE FOOD BAR. COST = $0.065 PER OUNCE

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CHICKEN LIVERS

EQUIPMENT: YIELD: SHELF LIFE: 5 GAL LEXAN ONE 5 GAL 48 HOURS COLANDER (640 OZ) 1/2 SIZE SS PAN INGREDIENTS: WEIGHT OR MEASURES: FRESH CHICKEN LIVERS 40 LBS WS CHICKEN BREADING 1 GALLON OR AS NEEDED

PROCEDURES: 1. WASH RAW CHICKEN LIVERS WITH COLD WATER. DRAIN IN COLANDER. PLACE

IN 5 GALLON LEXAN. 2. ROLL CHICKEN LIVERS IN BREADING, BEING SURE TO COAT THE ENTIRE PIECES. 3. SHAKE OFF EXCESS BREADING AND PLACE ON BAKING SHEET. LET BREADED

CHICKEN LIVERS SIT 5 MINUTES BEFORE FRYING. 4. FRY AT 350 DEGREES UNTIL INTERNAL TEMPERATURE REACHES 165 DEGREES OR

GREATER. CHECK INTERNAL TEMPERATURE WITH A CLEAN AND SANITIZED POCKET THEMOMETER.

TO SERVE: 1. SERVE IN 2” 1/2 SIZE METAL SS PAN WITH SCREEN ON BOTTOM WITH TONGS. NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT


NOTE: BREADING MUST BE DISGARDED AT THE END OF DAY. COST = $0.034 PER OUNCE

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CHICKEN, GRILLED BBQ EQUIPMENT: YIELD: SHELF LIFE: HALF SIZE SS PAN 4” 1 FULL SIZE SS PAN 48 HRS RAW PASTERY BRUSH (12) 4-5 OZ BREAST 20 MINS COOKED TONGS (84 OZ) SAUCE CONTAINER INGREDIENTS: WEIGHT OR MEASURES: CHICKEN BREASTS, BONELESS 12 EACH GOLD DUST® AS NEEDED CHEDDAR CHEESE, GRATED 12 OZ. SCALLONS DICED (OPTIONAL) 12 OZ. BBQ SAUCE, HICKORY SMOKED AS NEEDED

PROCEDURES: 1. PLACE RAW CHICKEN BREAST ON GRILL. 2. SEASON LIBERALLY WITH SEASONING AND COOK AS USUAL UNTIL BREAST HAS

AN INTERNAL TEMPERATURE OF 165 DEGREES. 3. REMOVE BREAST FROM GRILL AND PLACE IN FULL SIZE SS PAN, SKIN SIDE UP

(DO NOT STACK). 4. BRUSH LIBERALLY WITH BBQ SAUCE. 5. TOP EACH BREAST WITH 1 OZ. CHEDDAR CHEESE AND 1 OZ. SCALLIONS. 6. PLACE ON FOOD BAR. NOTE; CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT



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CHICKEN, GRILLED HONEY DIJON EQUIPMENT: YIELD: SHELF LIFE: GRILL (15) 4-5 OZ PCS 30 MINS ON HOT BAR 1-1/2 INCH PASTRY BRUSH (86 OZ) INGREDIENTS: WEIGHT OR MEASURES: CHICKEN BREASTS, BONELESS 15 PCS HONEY DIJON DRESSING AS NEEDED GOLD DUST® SPRINKLE LIBERALLY

PROCEDURES: 1. PLACE THE CHICKEN ON THE GRILL. SEASON AND COOK AS USUAL UNTIL

INTERNAL TEMPERATURE IS 165 DEGREES OR GREATER. 2. HEAT HONEY DIJON DRESSING TO A MAINTAINED TEMPERATURE OF 145

DEGREES. 3. BRUSH EACH BREAST WITH 145 DEGREE HONEY DIJON DRESSING BEFORE

REMOVING FROM GRILL. 4. PLACE ON FOOD BAR OR STORE IN HOLDING CABINET. NOTE: CHECKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT



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CHICKEN, HOT WINGS EQUIPMENT: YIELD: SHELF LIFE: MIXING CONTAINER (1) 4” DEEP 1/2 SIZE 30 MINS HALF SIZE SS PAN 2” PAN – APPROX. 40 WINGS (88 OZ) INGREDI ENTS: WEIGHT OR MEASURES: JUMBO CHICKEN WINGS 5 LBS (40 PCS) HOT WING SAUCE (FRANK’S ORIGINAL) 1 CUP

PROCEDURES: 1. FRY CHICKEN WINGS FOR APPROXIMATELY 13 MINUTES IN 350 DEGREE FRYER

UNTIL INTERNAL TEMPATURE IS 165 DEGREES OR GREATER. SHAKE EXCESS OIL FROM WINGS.

2. POUR HOT SAUCE OVER CHICKEN, AS NEEDED. 3. REMOVE WINGS WITH TONGS, SHAKE OFF EXCESS SAUCE AND PLACE IN HALF

SIZE SS PAN. 4. PLACE ON FOOD BAR. NOTE: THIS ITEM CANNOT BE STORED IN HOLDING CABINET. ALLOW 15

MINUTES FOR BATCH PREPARATION. COST = $0.073 PER OUNCE

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CHICKEN, MARINADE FOR FRIED

EQUIPMENT: YIELD: SHELF LIFE: 5 GALLON LEXAN 1 GAL 48 HOURS GALLON MEASURE CUP MEASURE WIRE WHISK INGREDIENTS: WEIGHT OR MEASURES: ICED WATER 1 GAL BLEND PAK CHICKEN MARINADE 1/2 CUP 8 WAY CUT CHICKEN 30 LBS PROCEDURES: 1. IN A CLEAN GALLON MEASURE, FILL HALF WAY WITH ICE AND FILL THE REST

WITH COLD WATER. THEN ADD TO LEXAN PAN. 2. MIX WATER AND BLEND PAK SEASONING WITH A WIRE WHISK UNTIL

COMPLETELY DISSOLVED. 3. ADD CHICKEN AND MARINADE FOR 12 HOURS.

REMINDERS:

1. CHICKEN AND MARINADE MUST STAY COLD. 2. WHEN IT IS REMOVED FROM THE COOLER AND AS THE TEMPERATURE

CHANGES, PLACE MORE ICE INTO THE LEXAN TO KEEP IT COLD. THIS WILL ENSURE THAT THE WATER IS AT 40 DEGREES OR LOWER, ESSENTIAL TO CONTROLLING BACTERIA GROWTH.

3. PLAN AHEAD WITH MARINADED CHICKEN. RECOVERY TAKES 12 HOURS. NOTE: CHICKEN NEEDS TO MARINADE AT LEAST 12 HOURS BEFORE USING. IT

IS AT ITS BEST WHEN MARINADED 24 HOURS. NOTE: RAW TEMPERATURE IS 40 DEGREES OR LOWER. COST = $0.095 PER OUNCE

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CHICKEN, PROCEDURE FOR BREADING AND FRYING

EQUIPMENT: YIELD: SHELF LIFE: CLEAN MIXING CONTAINER 32 PCS 1 HOUR (COOKED) PLASTIC LEXAN (192 OZ) MUST BE SIFTED FRYER ON AN ONGOING SHEET PAN BASES POCKET THEMOMETER INGREDIENTS: WEIGHT OR MEASURES: WS CHICKEN BREADING 25 LBS 8-WAY CUT CHICKEN (MARINADED) 32 PCS NOTE: CHICKEN BREADING MUST BE KEPT ON ICE TO ENSURE PROPER TEMPERATURE.

PROCEDURES: 5. REMOVE RAW CHICKEN FROM MARINADE. DRAIN CHICKEN. 6. ROLL CHICKEN IN BREADING, BEING SURE TO COAT THE ENTIRE PIECE. 7. SHAKE OFF EXCESS BREADING AND PLACE ON BAKING SHEET SKIN SIDE UP (DO

NOT STACK). LET BREADED CHICKEN SIT 5 MINUTES BEFORE FRYING. 8. FRY AT 350 DEGREES UNTIL INTERNAL TEMPERATURE REACHES 165 DEGREES OR

GREATER. CHECK INTERNAL TEMPERATURE WITH A CLEAN AND SANITIZED POCKET THEMOMETER.

NOTE: DROP THIGHS AND BREAST SKIN SIDE DOWN INTO FRYER. THIS

ELIMATES BUBBLING OF THE SKIN. NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT


NOTE: BREADING MUST BE DISGARDED AT THE END OF DAY. COST = $0.095 PER OUNCE

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CHICKEN, SMOTHERED

WITH BBQ, HAM AND CHEDDAR CHEESE EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL OR STEAM KETTLE 6 PIECES 30 MINUTES CHAR GRILL/WOOD GRILL (APPROX. 60 OZ) ON HOT BAR HALF SIZE SS PAN 1” INGREDIENTS: WEIGHT OR MEASURES: RANDOM CHICKEN BREAST (3-5 OZ) 6 EACH GOLD DUST® AS NEEDED SLICED PIT HAM 6 SLICES BBQ SAUCE 6 OZ CHEDDAR CHEESE, SLICED 6 SLICES

PROCEDURES: 1. GRILL 6 CHICKEN BREAST UNTIL DONE 2. BRUSH EACH PIECE WITH BBQ SAUCE 3. CARVE 2 OZ. SLICES OF HAM AND PLACE ONE SLICE ON TOP EACH BREAST 4. PLACE ONE SLICE CHEDDAR CHEESE ON TOP OF EACH BREAST. CONTINUE TO

COOK UNTIL CHEESE IS MELTED.

TO SERVE:

1. PLACE CHICKEN IN A 1” DEEP SS PAN AND SERVE ON HOT BAR . NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT



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CHICKEN, SMOTHERED WITH PROVOLONE CHEESE AND PEPPERS, ONIONS & MUSHROOMS

EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL OR STEAM KETTLE 12 PIECES 30 MINUTES CHAR GRILL/WOOD GRILL (APPROX. 112 OZ) ON HOT BAR FULL SIZE SS PAN 1” SALAMANDER OR OVEN 2X2 SPATULA INGREDIENTS: WEIGHT OR MEASURES: CHICKEN BREAST (3-5 OZ.) 12 EACH GOLD DUST® AS NEEDED ONIONS, JULIENNE 1/4”, 1-1/2” LONG 1 LB. GREEN PEPPERS, JULIENNE 1 LB. MUSHROOMS, SLICED 1 LB. MARGARINE OR PAN & GRILL 4 OZ. PROVOLONE CHEESE (1 OZ.) 12 SLICES

PROCEDURES:

1. SAUTÉ ONIONS, PEPPERS, AND MUSHROOMS IN MARGARINE ON A FLAT GRILL. 2. GRILL CHICKEN BREAST, SEASONING LIBERALLY WITH GOLD DUST®.. 3. PLACE CHICKEN BREAST ON 1” FULL SIZE SS PAN WITH APPROXIMATELY 3

OUNCES OF SAUTEED VEGETABLE MIXTURE PER BREAST. 4. PLACE ONE SLICE OF PROVOLONE CHEESE ON EACH CHICKEN BREAST. 5. PLACE 1” SS PAN IN SALAMANDER OR OVEN UNTIL CHEESE MELTS. 6. WHEN CHEESE BEGINS TO MELT, REMOVE CHICKEN BREAST FROM GRILL.

TO SERVE:

1. SERVE ON BUFFET LINE WITH 2X2 SPATULA. 2. THIS ITEM IS COOKED AS NEEDED AND IS HELD AT 160 DEGREES. NEVER

HAVE MORE THAN A PAN BACK UP. NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT



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CHICKEN, TENDERS

EQUIPMENT: YIELD: SHELF LIFE: 5 GAL LEXAN 5 GAL 48 HOURS GALLON MEASURE (480 OZ) CUP MEASURE 16” WIRE WHISK INGREDIENTS: WEIGHT OR MEASURES: JUMBO CHICKEN TENDERS 30 LBS WATER 1 GALLON LAWRY’S SEASONING 1/2 CUP

PROCEDURES: 1. PLACE 30 LBS OF CHICKEN TENDERS INTO A 5 GALLON LEXAN PAN, MIX

WATER AND SEASONING TOGETHER POUR INGREDIENTS OVER CHICKEN TENDERS MARINATE FOR APPROXIMATELY 24 HOURS.

2. REMOVE CHICKEN TENDERS FROM MAJORITY OF MARINATE BY DUMPING CONTENDS OF THE LEXAN INTO A COLANDER.

3. ONCE THE CHICKEN TENDERS HAVE DRAINED PLACE ON BREADING TABLE FOR BREADING.

4. ROLL CHICKEN IN BREADING. SHAKE OFF EXCESS BREADING AND PLACE ON BAKING SHEET. (DO NOT STACK.) LET BREADED CHICKEN SIT 5 MINUTES BEFORE FRYING.

5. DEEP FRY UNTIL INTERNAL TEMPERATURE OF CHICKEN IS 165 DEGREES OR GREATER AND BREADING IS GOLDEN BROWN.


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CHICKEN, TERRIYAKI “MARTI GRAS” EQUIPMENT: YIELD: SHELF LIFE: CUP MEASURE APPROX 5 GAL APPROX. 48 HOURS 2/6 GALLON LEXAN 45 LBS COOKS KNIFE CUTTING BOARD INGREDIENTS: WEIGHT OR MEASURES: THIGH MEAT, CUT 40 LBS. CAJUN SEASONING 1 CUP KIKOMAN TERIYAKI GLAZE 1 – 5 LB. JUG

PROCEDURES: 1. CUT THIGH MEAT INTO SMALL STRIPS. (5-6 PCS PER THIGH) 2. PLACE CHICKEN IN A 5 GALLON LEXAN PAN. 3. POUR CAJUN SEASONING ONTO THE CHICKEN, THEN ADD GLAZE OVER TOP.

MIX THOROUGHLY. 4. MEASURE ONE GALLON OF PREPARED THIGH MEAT. PLACE ON FLAT TOP

GRILL. COOK UNTIL INTERNAL TEMPERATURE IS 165 DEGREES OR HIGHER. 5. WHEN PRODUCT BEGINS TO CARMELIZE, PULL FROM GRILL AND PLACE ON

FOOD BAR. NOTE: CHICKEN MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT

MUST BE MONITORED CONSISTENTLY TO INSURE QUALITY IS MAINTAINED.


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HAMBURGERS

EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS.ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: 80/20 HAMBURGER PATTIES APPROX (5OZ) 6 PIECES WSC GOLD DUST® SPRINKLE LIBERALLY SLICED AMERICAN CHEESE (OPTIONAL) 6 PIECES

PROCEDURES: 1. PLACE HAMBURGER PATTIES ON GRILL AND SEASON LIBERALLY WITH GOLD

DUST®. 2. COOK UNTIL WELL DONE (INTERNAL TEMPERATURE REACHES 165 DEGREES). 3. TOP EACH PATTY WITH ONE SLICE OF CHEESE (OPTIONAL). 4. PLACE IN PAN AND PUT ON FOOD BAR. NOTE: THIS ITEM IS A HIGH MAINTENANCE ITEM THAT MUST HAVE ITS



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HAM CARVING EQUIPMENT: YIELD: SHELF LIFE: ROTISSERIE (2) HALF HAMS 30 MINS. WIRE WHISK (192 OZ) MIXING CONTAINER 1½ INCH PASTRY BRUSH CARVING KNIFE/FORK INGREDIENTS: WEIGHT OR MEASURES: HAM. HICKORY SMOKED 12 LBS. AVG.

FOR OPTIONAL GLAZE: HONEY 3 QTS. BROWN SUGAR, LIGHT 1 LB. BOX WATER, HOT 3 CUPS

PROCEDURES: 1. STARTING WITH HOT WATER. DISSOLVE BROWN SUGAR, HONEY, AND

SEASONING IN MIXING CONTAINER. SET ASIDE TO USE AS GLAZE FOR BASTING HAM. (OPTIONAL)

2. CUT HAM IN HALF-LENGTH WISE. 3. PLACE HAM HALVES INTO A FULL SIZE HOTEL PAN AND ADD 1 QUART WATER.. 4. WRAP PAN WITH FOIL. 5. BAKE AT 350 DEGREES FOR 1 HOUR. 6. REMOVE FROM OVEN AND HOLD IN WARMING CABINET. MAINTAIN INTERNAL

TEMPERATURE OF 145 DEGREES. 7. REMOVE AS NEEDED AND CARVE. OPTION: BASTE HAM WITH GLAZE ON CARVING BLOCK. NOTE: COOK HAMS AS NEEDED. WATCH HOLDING TIME. COST = $0.070 PER OUNCE

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HOT DOG EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS.ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: HOT DOG (2 OZ) 12 PIECES

PROCEDURES: 1. COOK HOT DOGS ON FLAT TOP GRILL. UNTIL INTERNAL TEMPERATURE REACHES

165 DEGREES. 2. PLACE IN PAN AND PUT ON FOOD BAR. NOTE: THIS ITEM IS A HIGH MAINTENANCE ITEM THAT MUST HAVE ITS

TEMPERATURE CHECKED ON A REGULAR BASIS TO ENSURE 160+ DEGREES.


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FISH, FRIED EQUIPMENT: YIELD: SHELF LIFE: FRYER (12) 2-4 OZ PCS APPROX. 48 HOURS (48 OZ) 30 MINUTES – COOKED INGREDIENTS: WEIGHT OR MEASURES: POLLOCK FILETS 12 EACH AUTRY’S FISH BREADING

PROCEDURES: 1. REMOVE POLLOCK FILETS FROM FREEZER. LAY FROZEN FILETS OUT ON

SHEET PANS WITH PAN RACK INSERTS TO THAW. DO NOT RINSE WITH WATER.

2. BREAD FRIED FISH IN BREADING AND PLACING BACK ON SHEET PAN. LET SIT FOR 5 MINUTES BEFORE FRYING

3. FRY AT 350 DEGREES UNTIL GOLDEN BROWN, APPROXIMATELY 4 MINUTES.

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MEATBALLS AND GRAVY

EQUIPMENT: YIELD: SHELF LIFE: LARGE STOCK POT APPROX 8 GAL 24-36 HRS COLD KITCHEN SPOON (1024 OZ) 1 HR. HOT WIRE WHISK (8) HALF SIZE AMBER PANS 4” (8) AMBER LIDS INGREDIENTS: WEIGHT OR MEASURES: FROZEN MEATBALLS 20 LBS GRAVY MIX 4 – 1 LB. BAGS BOILING WATER 5 GALS

PROCEDURES: 1. USE WIRE WHISK TO BLEND 4 BAGS GRAVY MIX INTO 5 GALLONS OF

BOILING WATER AND PLACE ON THE STOVE UNTIL GRAVY BEGINS TO THICKEN.

2. ONCE THE GRAVY MIX THICKENS, ADD FROZEN 20 LBS. OF 1 OZ. MEATBALLS.

3. SIMMER ON STOVE UNTIL INTERNAL TEMPERATURE OF MEATBALL REACHES 165 DEGREES.

4. DIVIDE THE MEATBALLS AND GRVY INTO HALF SIZE AMBER PANS. 5. COVER PANS WITH AMBER LIDS. LABEL, DATE, AND REFRIGERATE. NOTE: WHEN PREPARING SMALLER BATCHES, THE GRAVY MIX RECIPE IS 5

QUARTS OF BOILING WATER FOR EACH 1 LB. BAG OF GRAVY MIX.

TO SERVE: 1. WHEN READY TO SERVE, REMOVE PAN FROM REFRIGERATOR AND HEAT IN

MICROWAVE ON HIGH FOR 10-15 MINUTES UNTIL 165 DEGREES. STIR EVERY 5 MINUTES WHEN HEATING IN MICROWAVE.

2. PLACE ON FOOD BAR OR STORE IN HOLDING CABINET. COST = $0.114 PER OUNCE

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MEATLOAF EQUIPMENT: YIELD: SHELF LIFE: MIXING CONTAINER 5 – 3 LB LOAVES APPROX. 48 HOURS FULL SIZE SS PAN – 2” (240 OZ) FULL SIZE SCREEN INSERT BAKER’S PAPER INGREDIENTS: WEIGHT OR MEASURES: 81/19 FINE GROUND BEEF 10 LBS. EGGS 1 DOZEN MILK 4 CUPS WSC GOLD DUST® SEASONING 1/2 CUP BREAD CRUMBS 4 CUPS DICED ONIONS 2 CUPS ITALIAN SEASONING 3 TBSP BLACK PEPPER 1 TBSP

GLAZE FOR MEATLOAF INGREDIENTS: WEIGHT OR MEASURES: KETCHUP (1) #10 CAN PURE HONEY 4 LBS BROWN SUGAR 2 LBS

PROCEDURES: 1. BLEND EGGS, MILK, BREAD CRUMBS AND SPICES, ADD ONIONS AND MEAT MIX

THOROUGHLY 2. SEPARATE INTO 5 PORTIONS AND PLACE INTO LOAVES 3. DATE, COVER, LABEL AND REFRIGERATE 4. PLACE PORTION MEAT LOAF ON BAKER’S PAPER THEN PLACE ONTO A FULL SIZE

SCREEN IN A 2” HOTEL PAN. 5. COOK AT 350 DEGREES FOR ONE HOUR AND 15 MINUTES 6. PULL FROM OVEN AND REMOVE FROM 2” PAN PLACE ON ½ SIZE ONE INCH PAN

COVER WITH GLAZE 7. RETURN TO OVEN FOR 10 MINUTES REMOVE FROM OVEN CUT LOAF INTO

APPROXIMATELY 10 PIECES COST = $0.113 PER OUNCE

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ORIENTAL STIR FRY EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL (1) HALF SIZE PAN APPROX. 48 HOURS 2” HALF SIZE PAN (234 OZ) INGREDIENTS: WEIGHT OR MEASURES: DICED CHICKEN THIGH MEAT 2 QTS. PEPPER AND ONION MIX 1 QT. BROCCOLI FLORETS 1 GAL STIR FRY SAUCE (MINORS) 1/2 CUP SEZUAN (MINORS) 1/2 CUP PAN AND GRILL PREP 3 OZ WSC GOLD DUST® SEASONING 1 OZ ALL MEASUREMENTS ARE IN VOLUME.

PROCEDURES: 1. PLACE DICED CHICKEN THIGH MEAT ON A 350 DEGREE FLAT GRILL. POUR A 1

OZ. LADLE FULL OF PAN AND GRILL PREP OVER THE CHICKEN. 2. STIR-FRY THE CHICKEN UNTIL 50% COOKED. ADD PEPPERS, ONIONS, AND

BROCCOLI. ADD A 2 OZ. LADLE FULL OF PAN AND GRILL PREP OVER THE CHICKEN AND VEGETABLES.

3. CONTINUE TO STIR-FRY CHICKEN AND VETABLES UNTIL INTERNAL TEMPERATURE OF CHICKEN REACHES 165 DEGREES OR GREATER. USE A CLEAN AND SANITIZED THEMOMETER TO VERIFY TEMPERATURES.

4. ONCE CHICKEN IS COMPLETELY COOKED, ADD 2 CUPS OF SEZUAN SAUCE AND 1/2 CUP OF STIR-FRY SAUCE. CONTINUE TO STIR-FRY AND BLEND PRODUCT.

5. PLACE COMPLETED PRODUCT INTO A CLEAN AND SANTIZED 2” DEEP HALF PAN. IMMEDIATELY PLACE ON HOT BAR.


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PANINI

EQUIPMENT: YIELD: SHELF LIFE: PANINI GRILL 1 SANDWICH 30 MINUTES ON PASTRY BRUSH CARVING STATION KNIFE INGRIEDIENTS: WEIGHTS OR MEASURES: RICH’S 5/8 SLICED ITALIAN PANINI BREAD 2 SLICES SLICED HAM OR GRILLED CHICKEN BREAST 3 OUNCES CUT INTO STRIPS TOMATOES, FRESH DICED 1 OUNCE ONIONS, GRILLED AND JULIENNE 1 OUNCE (SEASONED WITH GOLD DUST®) SLICED PROVOLONE CHEESE 2 SLICES ITALIAN SEASONING AS NEEDED LIQUID MARGARINE AS NEEDED

PROCEDURES:

1. ASSEMBLE SANDWICH WITH HAM OR CHICKEN, GRILLED ONIONS, DICED TOMATOES.

2. SPRINKLE LIGHTLY WITH ITALIAN SEASONING, THEN PLACE 2 SLICES OF CHEESE AND BREAD SLICE ON TOP.

3. DRIZZLE LIQUID MARGARINE ONTO PANINI GRILL, PLACE PANINI SANDWICH ONTO GRILL, BRUSH TOP WITH LIQUID MARGARINE.

4. LOWER TOP OF GRILL ONTO SANDWICH AND COOK FOR 3 MINUTES. 5. CUT PANINI SANDWICH IN HALF AND SERVE ON CARVING STATION. COST = $0.098 PER OUNCE

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POLISH SAUSAGE EQUIPMENT: YIELD: SHELF LIFE: 5 GAL STORAGE CONTAINER 11 LBS. COOLER 36 HRS COOLER FLAT TOP GRILL 1 GAL. COOKED 30 MINS COOK (142 OZ) INGREDIENTS: WEIGHT OR MEASURES: HILLSHIRE FARMS POLISH SAUSAGE, 3/4” SLICES 1” AND 1-1/2” CUT ON A BIAS CUT 1 GAL. PAN & GRILL 1/4 CUP PEPPER & ONIONS, ½” JULIENNE CUT (50/50 RATIO) 1-1/2 CUPS WSC GOLD DUST® SEASONING SPRINKLE

PROCEDURES: 1. PLACE SAUSAGE ON THE GRILL. 2. POUR PAN & GRILL OIL OVER THE SAUSAGE. 3. SEASON WITH WSC GOLD DUST® SEASONING, ADD ONIONS AND PEPPERS. 4. REMOVE FROM GRILL AND PLACE INTO HALF SIZE SS PAN. PLACE ON FOOD

BAR WITH WIRE SCREEN AT BOTTOM OF PAN. 5. PRODUCT MUST BE AT LEAST 155 DEGREES. 6. THIS IS A COOK TO NEED ITEM AND SHOULD NEVER BE COOKED AHEAD. NOTE: TO PREP SAUSAGE, CUT THE SAUSAGE INTO ¾” PIECES AND STORE IN

THE COOLER IN A STORAGE CONTAINER. COST = $0.108 PER OUNCE

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POLLOCK, BAKED EQUIPMENT: YIELD: SHELF LIFE: 1” METAL HOTEL PAN 10 PIECES APPROX. 48 HOURS INGREDIENTS: WEIGHT OR MEASURES: POLLOCK (2-4 OZ.) 10 PEICES LIQUID MARGARINE (GOLDEN GRIDDLE) 2 OZ LEMON PEPPER 2 OZ PARSLEY 1 OZ

PROCEDURES: 1. THAW POLLOCK. 2. PLACE 10 PIECES OF POLLOCK ON BUTTERED SHEET PAN. 3. SEASON WITH LEMON PEPPER. 4. BAKE FOR 15 MINUTES AT 350 DEGREES.

TO SERVE: 1. TAKE COOKED POLLOCK AND TRANSFER TO A CLEAN PAN. 2. POUR BUTTERY JUICE FROM COOKED PAN OVER POLLOCK. 3. LIGHTLY SPRINKLE PARSLEY OVER POLLOCK. COST = $0.075 PER OUNCE

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PORK CHOPS, GRILLED EQUIPMENT: YIELD: SHELF LIFE: S.S. TONGS 15 PCS 30 MINS. (75 OZ) INGREDIENTS: WEIGHT OR MEASURES: END TO END PORK CHOPS 15 PORK CHOPS WSC GOLD DUST® SEASONING AS NEEDED

PROCEDURES: 1. THAW 24 HOURS IN ADVANCE. 2. REMOVE AMOUNT NEEDED (I.E. 15 CHOPS). 3. PLACE ON A CLEAN AND OILED GRILL TIGHTLY TOGETHER. 4. SHAKE THE SEASONING OVER THE CHOPS. 5. COOK THE CHOPS 50% ON THE FIRST SIDE. THEN TURN AND FINISH COOKING ON

THE OTHER SIDE. 6. BE SURE TO CHECK FOR DONENESS AT THE BONE BEFORE REMOVING FROM

HEAT. 7. PI.ACE ON FOOD BAR OR STORE IN HOLDING CABINET. 8. THIS ITEM MUST BE 155 DEGREES IN TEMPERATURE. 9. ALSO THE BACK UP PAR MUST BE DECIDED BY THE MANAGEMENT. NOTE: THIS PRODUCT HAS A SHORT HOLD TIME AND SHOULD BE MONITORED

OFTEN. COST = $0.105 PER OUNCE

ENTREE


PORK LOIN, “CARVED”

EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: PORK LOIN (APPROX. 12-14 LBS) 1 LOIN WSC GOLD DUST® 1/4 CUP BLACK PEPPER 1/8 CUP PAN & GRILL PREP 4 OZ

PROCEDURES: 1. COAT RAW PORK LOIN WITH GOLD DUST® AND BLACK PEPPER LIBERALLY. 2. SIER SEASONING ON PORK LOIN BY USING FLAT GRILL. 3. SLOW COOK IN ALTO SHAM UNTIL MEDIUM (INTERNAL TEMPERATURE

APPROXIMATLY 140 DEGREES). 4. PLACE ON CARVING BLOCK AND CARVE AS NEEDED.


ENTREE


PORK LOIN, “GRILLED”

EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: SLICED PORK LOIN (3/8” THICK APPROX 5 OZ EACH) 12 PIECES WSC GOLD DUST® SPRINKLE LIBERALLY

PROCEDURES: 1. COOK PORK SLICES ON GRILL UNTIL INTERNAL TEMPERATURE REACHES 165

DEGREES. 2. SEASON LIBERALLY WITH GOLD DUST®. 3. PLACE IN PAN AND PUT ON FOOD BAR.

MARINATION PROCEDURES:

1. SLICE PORK LOIN INTO 5/8” SLICES. 2. MARINADE IN WSC BEEF MARINADE FOR 15 MINUTES AND DRAIN. 3. PACK INTO A 5-GALLON LEXAN. COST = $0.117 PER OUNCE

ENTREE


PORK, PULLED EQUIPMENT: YIELD: SHELF LIFE: ALTO SHAM APPROX. 6 GAL 48 HOURS SLOW COOK OVEN (848 OZ) 2 ROASTING PANS 6/1 GAL 4” DEEP AMBER PANS INGREDIENTS: WEIGHT OR MEASUREMENT: BONE-IN PORK BUTT (FROZEN) APPROX. 60 LB WSC GOLD DUST® 1 CUP WSC BBQ SAUCE AS NEEDED (APPROX. 2 CUPS PER GAL)

PROCEDURES: 6. PLACE FROZEN PORK BUTTS IN ROASTING PAN. FAT SIDE UP. 7. COAT WITH REQUIRED WSC GOLD DUST® 8. COOK IN ALTO SHAM FOR 11 HOURS AT 350 DEGREES. 9. USE UTENSILS TO BREAK APART (PULL) PORK BUTTS, REMOVE BONE. 10. PLACE IN ONE GALLON HALF SIZE FOUR INCH DEEP RUBBERMAID AMBER PAN.

COOL, DATE, LABEL, REFRIDGERATE.

TO SERVE: 1. PLACE ONE PULLED PORK INTO 2 INCH HALF SIZE METAL PAN. COVER WITH

PLASTIC, STEAM UNTIL REACHES 165 DEGREES. 2. POUR TWO CUPS OF 140 DEGREE BBQ SAUCE OVER PORK AND SERVE.


ENTREE


PORK ROAST EQUIPMENT: YIELD: SHELF LIFE: SLOW ROAST OVENS 8-10 LBS. EA. CUT 24-36 HRS SLICER APPROX. 15-20 SLICES 24 HRS COOKED FULL SIZE SS PAN 1” 30 MINS MAX - BARS GRILL PASTRY BRUSH INGREDIENTS: WEIGHT OR MEASURES: BOSTON BUTT PORK ROAST (THAWED) 10-12 LBS. WSC ALL PURPOSE SEASONING ¼ CUP BBQ SAUCE 1 GAL.

PROCEDURES:

1. ROAST PREP: UNWRAP THE ROAST AND COAT WITH THE WSC SEASONING. 2. PLACE INTO THE SLOW ROAST OVEN AT 250 DEGREES FOR AT LEAST 8 HOURS.

THIS PRODUCT NEEDS TO BE THAWED OUT BEFORE PREPPING. 3. USUALLY THESE ARE COOKED IN BATCHES OF 8 TO 10 OR MORE. 4. AFTER THE COOKING TIME IS DONE, CUT THE ROAST IN THE MIDDLE AND

CHECK FOR DONENESS. 5. THE ROAST WILL HAVE A VERY LITTLE TOUCH OF PINK COLOR AND NO BLOOD

COMING FROM IT. 6. IF THE ROAST IS NOT TO THIS STAGE, THEN TURN THE TEMPERATURE UP TO 300

DEGREES AND COOK FOR 1 HOUR PERIODS UNTIL DONE. 7. WHEN ROAST IS DONE, THE REMOVE FROM OVEN AND PLACE ON SHEET PAN.

NOW PLACE ONTO A CART IN THE COOLER IN ORDER TO CHILL. 8. WHEN THE ROAST HAS CHILLED AND IS FIRM, TAKE IT OUT TO CUT. 9. CUT ALL PORK INTO ¾” CUBES. 10. ALL THE UNDESIRABLE PIECES GO TO THE LINE COOK TO USE IN THE STIR FRY. 11. WRAP THE PAN AND PLACE IT INTO COOLER AFTER LABELING AND DATING IT.

TO SERVE: 1. TAKE THE SLICED ROAST AND PLACE THE PIECES ONTO THE GRILL AND COOK

FOR ABOUT 3 MINS. LIGHTLY SEASON IT WITH THE WSC SEASONING AND TURN. 2. COOK THIS SIDE FOR ABOUT 3 MORE MINS. OR UNTIL 165 DEGREES. 3. COAT EACH CUBE HEAVILY WITH BBQ SAUCE JUST BEFORE REMOVING IT

FROM THE GRILL. 4. LAYER THE PIECES ONTO THE FULL SIZE SS PAN 1” AND PLACE ON FOOD BAAR

OR STORE IN HOLDING CABINET. THIS PRODUCT CAN BE HELD IN A HOLDING CABINET FOR ABOUT 15 MINUTES, MUCH LONGER WILL SACRIFICE FLAVOR AND QUALITY.


ENTREE


QUESADILLA, GRILLED 12” EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL (1) 12” QUESADILLA APPROX. 48 HOURS (48 OZ) INGREDIENTS WEIGHT OR MEASURES: FLOUR TORTILLAS 2 – 12” DICED CHICKEN OF BEEF 2 CUPS SHREDDED CHEDDAR CHEESE 2 CUPS DICED ONIONS 1/2 CUP PAN AND GRILL PREP 2 OZ ALL MEASUREMENTS ARE DONE VOLUME.

PROCEDURES: 1. PLACE 2 CUPS OF GRILLED CHICKEN OR BEEF AND 1/2 CUP OF ONIONS AND 1/2

CUP OF TOMATOES ON 350 DEGREE FLAT GRILL SURFACE. 2. LADEL 1 OZ. OF PAN AND GRILL OVER INGREDIENTS AND SAUTE’ UNTIL

CHICKEN IS 165 DEGREES OR GREATER. 3. AT SAME TIME, PLACE BOTH TORTILLAS ON THE FLAT GRILL AND BEGIN TO

BROWN. 4. BROWN ONE SIDE, THEN TURN OVER TO BROWN THE OTHER. 5. ONCE YOU TURN OVER THE FLOUR TORTILLA YOU WILL THEN NEED TO

PLACE 2 CUPS OF SHREDDED CHEESE ON BOTH SIDES AND WAIT UNTIL IT MELTS.

6. ONCE THE CHEESE HAS MELTED, PLACE THE SAUTÉED INGREDIENTS ON ONE SIDE OF THE FLOUR TORTILLA.

7. TURN THE OTHER TORTILLA ON THE TOP AND SERVE. CUT INTO APPROXIMATE 8 TO 10 PIECES.


ENTREE


RIBS, BBQ EQUIPMENT: YIELD: SHELF LIFE: ALTO-SHAM 2 RACKS OF RIBS APPROX. 48 HOURS HALF SIZE SHEET PAN (96 OZ) 5 GALLON LEXON PAN INGREDIENTS: WEIGHT OR MEASURES: PORK RIBS 2 RACKS (APPROX. 6 LBS) RIB SEASONING 1/2 CUP (PER RACK OF RIBS BBQ SAUCE AS NEEDED WSC GOLD DUST® SEASONING AS NEEDED

PROCEDURES: 1. THAW RIBS (PLACE 2 SLABS ON 1/2 SIZE SHEETPAN). 2. RUB RIBS WITH RIB SEASONING. 3. PUT RIBS INTO ALTO-SHAM FOR 3 HOURS AT 350 DEGREES SET HOLD

TEMPERTURE AT 145 DEGREES. (DO NOT COVER) 4. REMOVE RIBS LET COOL 5. CUT RIBS INTO 1 BONE SECTIONS PLACE INTO 5GALLON LEXON PAN. 6. PLACE RIBS ON GRILL SEASON WITH GOLD DUST ONLY TURN ONCE COOK TO

INTERNAL TEMPERTURE OF 165 DEGREES. 7. BRUSH RIBS WITH BBQ SAUCE READY TO SERVE COST = $0.077 PER OUNCE

ENTREE


RIBS, BBQ (CONVECTION OVEN) EQUIPMENT: YIELD: SHELF LIFE: CONVECTION OVEN 2 RACKS OF RIBS APPROX. 48 HOURS FULL SIZE 2” DEEP HOTEL PAN (96 OZ) 5 GALLON LEXON PAN INGREDIENTS: WEIGHT OR MEASURES: PORK RIBS 2 RACKS OF RIBS (APPROX. 6 LBS) RIB SEASONING 1/2 CUP (PER RACK OF RIBS) BBQ SAUCE AS NEEDED WSC GOLD DUST® SEASONING AS NEEDED

PROCEDURES:

1. THAW RIBS 2. RUB RIBS WITH RIB SEASONING. 3. PLACE 2 SLABS IN FULL SIZE 2-INCH DEEP HOTEL PAN. COVER WITH WATER.

WRAP WITH PLASTIC WRAP. THEN COVER WITH ALUMINUM FOIL. 4. PUT RIBS INTO CONVECTION OVEN FOR 2 HOURS AT 350 DEGREES. 5. REMOVE RIBS. LET COOL (RIBS SHOULD BE REMOVED AND PLACED ON FULL

SIZE SHEET PAN FOR RAPID COOLING.) 6. CUT RIBS INTO 1 BONE SECTIONS PLACE INTO 5-GALLON LEXON PAN. 7. PLACE RIBS ON GRILL SEASON WITH GOLD DUST® ONLY TURN ONCE COOK

TO INTERNAL TEMPERTURE OF 165 DEGREES. 8. BRUSH RIBS WITH BBQ SAUCE READY TO SERVE


ENTREE


RIBLETS, BBQ (CONVECTION OVEN) EQUIPMENT: YIELD: SHELF LIFE: CONVECTION OVEN 3 FULL SIZE APPROX. 48 HOURS FULL SIZE 2” DEEP HOTEL PAN HOTEL PANS 5 GALLON LEXON PAN (480 OZ) INGREDIENTS: WEIGHT OR MEASURES: PORK RIBLETS 30 LB CASE RIB SEASONING 3 CUPS BBQ SAUCE AS NEEDED GOLD DUST AS NEEDED

PROCEDURES:

1. THAW RIBLETS. 2. STACK RIBLETS BEHIND ONE ANOTHER (DO NOT STACK ON TOP OF EACH

OTHER) IN FULL SIZE 2-INCH DEEP HOTEL PAN. RUB RIBLETS WITH (1) CUP RIB SEASONING..COVER WITH WATER. WRAP WITH PLASTIC WRAP. THEN COVER WITH ALUMINUM FOIL.

3. PUT RIBS INTO CONVECTION OVEN FOR 2 HOURS AT 350 DEGREES. 4. REMOVE RIBS. LET COOL (RIBS SHOULD BE REMOVED AND PLACED ON FULL

SIZE SHEET PAN FOR RAPID COOLING.) 5. CUT RIBS INTO 1 BONE SECTIONS PLACE INTO 5-GALLON LEXON PAN. 6. PLACE RIBS ON GRILL SEASON WITH GOLD DUST® ONLY TURN ONCE COOK

TO INTERNAL TEMPERTURE OF 165 DEGREES. 7. BRUSH RIBS WITH BBQ SAUCE READY TO SERVE


ENTREE


RIBS, SEASONING

EQUIPMENT: YIELD: SHELF LIFE: STORAGE CONTAINER 14 LBS APPROX. 48 HOURS CUP MEASURE (224 OZ) INGREDIENTS: WEIGHT OR MEASURES: BROWN SUGAR (LIGHT) 12 LBS ONION SALT 1½ CUPS GRANULATED GARLIC 2 CUPS

PROCEDURES:

1. MIX ALL INGREDIENTS THOROUGHLY IN THE STORAGE CONTAINER. 2. COVER, LABEL, DATE, AND REFRIGERATE. NOTE: THIS SEASONING IS USED FOR BBQ RIBS PREPARATION. COST = $0.046 PER OUNCE

ENTREE


ROAST, POT EQUIPMENT: YIELD: SHELF LIFE APPROX. 60 LBS. APPROX. 48 HOURS (960 OZ) INGREDIENTS: WEIGHT OR MEASURES: SHOULDER CLOD APPROX. 80 LBS (CASE) WSC GOLD DUST® SEASONING 2 CUPS

PROCEDURES: 1. CUT SHOULDER CLOD INTO 2 INCH THICK SLICES. 2. PLACE MEAT INTO ROASTING PAN,PACK PAN TIGHT 3. SEASON MEAT WITH GOLD DUST HEAVILY. 4. COVER WITH PLASTIC WRAP AND FOIL. 5. COOK IN ALTO-SHAM FOR 6 HOURS AT 350 DEGREES SET HOLD TEMPERTURE

AT 145 DEGREES.OR IN A CONVECTION OVEN FOR 3.5 HOURS AT 350 DEGREES COST = $0.054 PER OUNCE

ENTREE


ROAST, POT (VEGETABLES)

EQUIPMENT: YIELD: SHELF LIFE: (704 OZ) APPROX. 48 HOURS INGREDIENTS WEIGHT OR MEASUREMENTS: RAW WHOLE BABY CARROTS 20 LBS CELERY 12 BUNCHES YELLOW JUMBO ONIONS, JULLIAN STYLE) 6 EACH WATER AS NEEDED

PROCEDURES: 1. WASH 20 LBS WHOLE BABY CARROTS. PLACE IN STOCK POT. 2. WASH 12 BUNCHES OF WHOLE CELERY. DICE CELERY INTO APPROXIMATELY

1” X 1” 3. REMOVE OUTER SKIN AND ENDS OF YELLOW ONIONS. DICED INTO 1”X1” AND

PLACE INTO STOCK POT WITH OTHER INGREDIENTS. 4. FILL STOCK POT WITH ENOUGH WATER TO COVER VEGETABLES. BRING TO

BOIL UNTIL TENDER (DO NOT OVER COOK.) 5. REMOVE FROM STOVE AND PORTION INTO HALF SIZE 4” DEEP AMBER PAN.

COOL, LABEL, AND DATE, AND REFRIDERAGE.

TO SERVE: 1. PLACE IN MICROWAVE AND BRING INSIDE TEMPERATURE TO 155 DEGREE

TEMPERATURE. ADD TO POT ROAST AS NEEDED. 2. SERVE. COST = $0.033 PER OUNCE

ENTREE


ROAST, POT (POTATOES) EQUIPMENT: YIELD: SHELF LIFE: 800 OZ APPROX. 48 HOURS INGREDIENTS: WEIGHT OR MEASUREMENT: WHOLE RED B POTATOES 50 LB WATER AS NEEDED

PROCEDURES: 1. WASH WHOLE RED B POTATOES. 2. USING ROBOT COUPE BLADE R-270, 1/4 INCH THICKNESS PROCESS 50 LB OF

POTATOES INTO SLICES. (OPTIONAL: CUT POTATOES INTO QUARTERS.) 3. PLACE IN STOCK POT, COVER WITH WATER. BOIL UNTIL ALANDANTE. 4. REMOVE FROM STOVE AND PLACE IN HALF SIZE 4” AMBER PANS. COOL,

DATE, AND REFRIDGERATE.

TO SERVE: 1. PLACE ONE PAN OF SLICED RED POTATOES IN MICROWAVE AND HEAT UNTIL

INTERNAL TEMPERATURE IS 155 DEGREES. 2. ADD TO POT ROAST AS NEEDED. COST = $0.024 PER OUNCE

ENTREE


ROAST TOP ROUND EQUIPMENT: YIELD: SHELF LIFE: SLOW ROAST OVEN 18-20 LBS. 36 HRS. (288-320 OZ) INGREDIENTS: WEIGHT OR MEASURES: TOP ROUND ROAST 18-22 LBS WSC GOLD DUST® SEASONING 1/2 CUP BLACK PEPPER 1/2 CUP

PROCEDURES: 1. REMOVE ROAST FROM PACKING AND RINSE WITH COLD WATER. 2. TRIM EXCESS FAT WITH A PREP KNIFE. PLACE TOP ROUND (FAT SIDE UP) IN A

ROASTING PAN. SPRINKLE HEAVILY WITH GOLD DUST® SEASONING AND BLACK PEPPER. RUB SEASONING INTO MEAT.

3. PLACE ROAST INTO 325 DEGREE ALTO SHAM. COOK FOR 3 HOURS UNTIL INTERNAL TEMPERATURE IS 120 DEGREES. HOLDING TEMPERATURE IS 140 DEGREES. USE A CLEAN AND SANITIZED POCKET THEMOMETER TO MEASURE INTERNAL TEMPERATURE.

4. REHEAT PROCEDURE: PLACE CHILLED ROAST INTO OVEN AND HEAT AT 250 DEGREES FOR 1 HOUR PER 10 POUNDS OF ROAST, OR UNTIL TEMPERATURE EXCEEDS 140 DEGREES.

NOTE: INTERNAL TEMPERATURE MUST BE A MINIMUM OF 140 DEGREES. COST = $0.115 PER OUNCE

ENTREE


SALMON

EQUIPMENT: YIELD: SHELF LIFE: 1 INCH METAL HOTEL PAN (1) FULL SS PAN APPROX. 48 HOURS INGREDIENTS: WEIGHT OR MEASURES: SALMON 2 PEICES LIQUID MARGARINE AS NEEDED WSC GOLD DUST® SEASONING AS NEEDED PARSLEY AS NEEDED

PROCEDURES: 5. THAW SALMON. 6. PLACE 2 LARGE PIECES OF SALMON ON BUTTERED SHEETPAN. 7. SEASON WITH GOLD DUST. 8. BAKE FOR 15 MINUTES AT 350 DEGREES.

TO SERVE: 4. TAKE COOKED SALMON AND TRANSFER TO A CLEAN PAN. 5. POUR BUTTERY JUICE FROM COOKED PAN OVER SALMON. 6. LIGHTLY SPRINKLE PARSLEY OVER SALMON. COST = $0.202 PER OUNCE

ENTREE


SHRIMP ALFREDO EQUIPMENT: YIELD: SHELF LIFE: 20 QT. STOCK POT 5 LBS 30 MINS. ON HOT BAR W/ PERFERATED INSERT. INGREDIENTS: WEIGHT OR MEASURES: PENNE PASTA (COOKED) 3 QTS 110/130 PUD SHRIMP (RAW) 2 CUPS OLD BAY SEASONING 1 CUP WHITE VINEGAR 1 QT WATER 3 GALLONS LIQUID MARGARINE W/ GARLIC MIX 1/4 CUP ALFREDO SAUCE 4 CUPS PARSLEY 1/2 CUP

PROCEDURES:

1. THAW SHRIMP IN COOLER FOR 48 HOURS 2. ADD OLD BAY AND VINEGAR TO WATER AND BRING TO A BOIL 3. PLACE SHRIMP INTO PERFERATED INSERT AND DIP INTO BOILING WATER FOR 3

MINS OR UNTILL SHRIMP TURNS PINK IN COLOR. 4. REMOVE SHRIMP FROM WATER, DRAIN, AND PLACE INTO SERVING PAN. 5. HEAT NOODLES IN BOILING WATER TILL HOT,DRAIN AND PLACE INTO THE

SAME SERVING PAN AS THE SHRIMP. 6. ADD LIQUID MARGARINE WITH GARLIC AND “HEATED” ALFREDO SAUCE, MIX

AND SERVE ON HOT BAR IMMEDIATELY, WITH PARSLEY GARNISHMENT.

LIQUID MARGARINE WITH GARLIC MIX. INGREDIENTS: WEIGHT OR MEASURE: LIQUID MARGARINE 1 QT GRANULATED GARLIC 1/2 CUP PARSLEY 1/2CUP COST = $0.101 PER OUNCE

ENTREE


SHRIMP, BUTTERFLY EQUIPMENT: YIELD: SHELF LIFE: FRYER 3 LBS 30 MINS ON HOT BAR INGREDIENTS: WEIGHT OR MEASURES: WS BUTTERFLY SHRIMP 3 LB BAG

PROCEDURES: 1. REMOVE SHRIMP FROM BAG AND PLACE IN FRYER BASKET. 2. SHAKE BASKET OVER A WASTE PAN TO REMOVE EXCESS BREADING. 3. PLACE BASKET IN DEEP FRYER AND FRY AT 350 DEGREES FOR 3-1/2 MINUTES. 4. SERVE ON HOT BAR IMMEDIATELY. COST = $0.129 PER OUNCE

ENTREE


SHRIMP, CALABASH

EQUIPMENT: YIELD: SHELF LIFE: COLANDER 23 PORTIONS 48 HRS OZ. SCALE (80 OZ) PORTION CUPS (5 OZ) (1) 12 GALLON LEXAN (I) SS. 2 GALLON SOUP POT INGREDIENTS: WEIGHT OR MEASURES: SHRIMP (PEELED & DEVEINED 110-130 CT.) 1 – 5 LB. BOX ALTREY SEAFOOD BREADING AS NEEDED MILK 1 GAL.

PROCEDURES: 1. OPEN SHRIMP, POUR INTO COLANDER, RINSE, AND DRAIN. 2. PLACE PORTION CUP ON OZ. SCALE AND PORTION OUT 3-1/2 OZ. OF

SHRIMP. 3. PLACE PORTIONED SHRIMP IN LEXAN. 4. COVER, LABEL, DATE, AND REFRIGERATE.

TO COOK: 1. WHEN ORDER IS REQUESTED, PLACE ONE PORTION OF SHRIMP INTO

MILK TO MOISTEN. 2. PLACE SHRIMP INTO CHICKEN BREADER AND ROLL TO COAT EVENLY. 3. RETURN BREADED SHRIMP INTO MILK TO REMOISTEN, THEN REPEAT

STEP 2. 4. PLACE SHRIMP INTO FRYER AND COOK 3 MINUTES OR UNTIL GOLDEN

BROWN. 5. PLACE COOKED SHRIMP ON ENTRÉE ORDER AS REQUIRED. COST = $0.075 PER OUNCE

ENTREE


SHRIMP, COLD PEEL & EAT EQUIPMENT: YIELD: SHELF LIFE: 20 QT. STOCK POT 5 LBS 48 HOURS WITH PERFERATED INSERT 5 GAL LEXAN PAN INGREDIENTS: WEIGHT OR MEASURES: 51/60 COUNT HEADLESS SHRIMP (RAW) 5 LBS OLD BAY SEASONING 1 CUP PLUS 1/4 CUP WHITE VINEGAR 1 QT WATER 3 GALLONS

PROCEDURES: 1. THAW SHRIMP IN COOLER FOR 48 HOURS. 2. ADD OLD BAY AND VINEGAR TO WATER AND BRING TO A BOIL 3. PLACE SHRIMP INTO PERFERATED INSERT AND DIP INTO BOILING WATER

FOR 3 MINS OR UNTIL SHRIMP TURNS PINK IN COLOR. 4. REMOVE SHRIMP FROM WATER, DRAIN, AND PLACE INTO 5 GAL. LEXAN

PAN. 5. COVER SHRIMP WITH ICE TO COOL QUICKLY.

TO SERVE:

1. PLACE IN LARGE PEWTER BOWL AND TAKE TO COLD BAR


ENTREE


SHRIMP, POPCORN EQUIPMENT: YIELD: SHELF LIFE: FRYER 3 LBS 30 MINS ON HOT BAR INGREDIENTS: WEIGHT OR MEASURES: SPICEY “COUNTRY FRIED” 40-50 COUNT SHRIMP 3 LB BAG

PROCEDURES: 1. REMOVE SHRIMP FROM BAG AND PLACE IN FRYER BASKET. 2. SHAKE BASKET OVER A WASTE PAN TO REMOVE EXCESS BREADING 3. PLACE BASKET IN DEEP FRYER AND FRY AT 350 DEGREES FOR 2-1/2

MINUTES. 4. SERVE ON HOT BAR IMMEDIATELY COST = $0.117 PER OUNCE

ENTREE


SHRIMP SCAMPI EQUIPMENT: YIELD: SHELF LIFE: 20 QT. STOCK POT, 5 LBS 30 MINS. ON HOT BAR W/ PERFERATED INSERT 2” DEEP HALF SIZE SS PAN INGREDIENTS: WEIGHT OR MEASURES: 110/130 PUD SHRIMP (RAW) 5 LBS OLD BAY SEASONING 1 CUP WHITE VINEGAR 1 QT WATER 3 GALLONS LIQUID MARGARINE W/ GARLIC MIX 1 CUP PARSLEY, AS GARNISH 1/2 CUP

PROCEDURES:

1. THAW SHRIMP IN COOLER FOR 48 HOURS. 2. ADD OLD BAY AND VINEGAR TO WATER. BRING TO A BOIL. 3. PLACE SHRIMP INTO PERFERATED INSERT AND DIP INTO BOILING WATER

FOR 3 MINUTES OR UNTIL SHRIMP TURNS PINK IN COLOR. 4. REMOVE SHRIMP FROM WATER, DRAIN, AND PLACE INTO SERVING PAN.

TO SERVE:

1. ADD 1 CUP LIQUID MARGARINE WITH GARLIC MIX TO SHRIMP. 2. MIX AND SERVE IMMEDIATELY ON HOT BAR, WITH PARSLEY GARNISHMENT.

LIQUID MARGARINE WITH GARLIC MIX INGREDIENTS: WEIGHT OR MEASURE: LIQUID MARGARINE 1 QT GRANULATED GARLIC 1/2 CUP PARSLEY 1/2 CUP COST = $0.213 PER OUNCE

ENTREE


SHRIMP, SPICED EQUIPMENT: YIELD: SHELF LIFE: 20 QT. STOCK POT, 5 LBS 30 MINS. ON HOT BAR WITH PERFERATED INSERT INGREDIENTS: WEIGHT OR MEASURES: 51/60 COUNT HEADLESS SHRIMP (RAW) 5 LBS OLD BAY SEASONING 1 CUP PLUS 1/4 CUP WHITE VINEGAR 1 QT WATER 3 GALLONS

PROCEDURES: 1. THAW SHRIMP IN COOLER FOR 48 HOURS 2. ADD OLD BAY AND VINEGAR TO WATER AND BRING TO A BOIL 3. PLACE SHRIMP INTO PERFERATED INSERT AND DIP INTO BOILING WATER

FOR 3 MINS OR UNTILL SHRIMP TURNS PINK IN COLOR. 4. REMOVE SHRIMP FROM WATER, DRAIN, AND PLACE INTO SERVING PAN.

TO SERVE:

1. 2.

ADD 1/4 CUP OLD BAY TO SHRIMP MIX AND SERVE IMMEDIATELY ON HOT BAR


ENTREE


SIRLOIN, CHOP SMOTHERED EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL OR STEAM KETTLE 12 PIECES 30 MINUTES CHAR GRILL/WOOD GRILL (98 OZ) ON HOT BAR FULL SIZE SS PAN 1” INGREDIENTS: WEIGHT OR MEASURES: CHOPPED SIRLOINS (5.5 OZ.) 12 EACH WSC ALL PURPOSE SEASONING AS NEEDED ONIONS, DICED 4 CUPS PEPPERS, DICED 4 CUPS MUSHROOMS, SLICED 4 CUPS MARGARINE OR PREP 1/2 CUP PROVOLONE CHEESE 12 SLICES PAPRIKA AS NEEDED

PROCEDURES: 5. SAUTÉ ONIONS. PEPPERS AND MUSHROOMS IN MARGARINE ON A FLAT GRILL

OR IN A STEAM KETTLE. 6. GRILL CHOPPED SIRLOINS AS USUAL, SEASOINING LIBERALLY WITH

SEASONING. 7. COVER SIRLOINS WITH SAUTEED VEGETABLE MIXTURE WHEN NEARLY DONE. 8. PLACE ONE SLICE OF PROVOLONE CHEESE ON EACH CHOPED SIRLOIN. 9. WHEN CHEESE BEGINS TO MELT, REMOVE SIRLOINS FROM GRILL. 10. PLACE IN FULL SIZE SS PAN. 11. SPRINKLE LIGHTLY WIRTH PAPRIKA AND SERVE. 12. THIS ITEM IS COOKED AS NEEDED AND IS HELD AT 155 DEGREES. NEVER

HAVE MORE THAN A PAN BACK UP. COST = $0.100 PER OUNCE

ENTREE


STEAK, CHOPPED EQUIPMENT: YIELD: SHELF LIFE: FLAT, CHARCOAL OR WOOD GRILL 1 FULL SS PAN 30 MINS.ON FULL SIZE SS PAN 1” 12 EACH HOT BAR (71 OZ) INGREDIENTS: WEIGHT OR MEASURES: CHOPPED STEAKS 5-1/2 OZ. 12 EACH WSC GOLD DUST® SEASONING SPRINKLE LIBERALLY MUSHROOM GRAVY (OPTIONAL) 1 QT AU JUS 1 QT PEPPERS & ONIONS (COOKED) (OPTIONAL) 1 QT.

PROCEDURES: 1. COOK CHOPPED STEAKS TO MEDIUM WELL ON GRILL. SEASONING

LIBERALLY WITH SEASONING. 2. PLACE CHOPPED STEAK IN A FULL SIZE STAINLESS STELL PAN. 3. POUR 10 OZ. OF AUJUS OVER STEAKS ON PLACE ON FOOD BAR. OPTION: MUSHROOM GRAVY OR PEPPERS & ONIONS MAY BE SUBSTITUTED IN

PLACE OF AUJUS. NOTE: THIS ITEM IS A HIGH MAINTENANCE ITEM THAT MUST HAVE ITS



ENTREE


STEAK, SMOTHERED WITH PROVOLONE CHEESE AND PEPPERS, ONIONS & MUSHROOMS

EQUIPMENT: YIELD: SHELF LIFE: FLAT GRILL OR STEAM KETTLE 12 PIECES 30 MINUTES CHAR GRILL/WOOD GRILL (APPROX. 112 OZ) ON HOT BAR FULL SIZE SS PAN 1” SALAMANDER OR OVEN 2X2 SPATULA INGREDIENTS: WEIGHT OR MEASURES: SIRLOIN STEAK (3-5 OZ.) 12 EACH GOLD DUST® AS NEEDED ONIONS, JULIENNE 1/4”, 1-1/2” LONG 1 LB GREEN PEPPERS, JULIENNE 1 LB MUSHROOMS, SLICED 1 LB MARGARINE OR PAN & GRILL 4 OZ PROVOLONE CHEESE (1 OZ.) 12 SLICES

PROCEDURES:

1. SAUTÉ ONIONS, PEPPERS AND MUSHROOMS IN MARGARINE ON A FLAT GRILL OR IN A STEAM KETTLE.

2. GRILL SIRLOIN TO MEDIUM-MEDIUM WELL, SEASONING LIBERALLY WITH GOLD DUST®.

3. PLACE SIRLOIN ON 1” FULL SIZE SS PAN WITH APPROXIMATELY 3 OUNCES OF SAUTEED VEGETABLE MIXTURE PER BREAST.

4. PLACE ONE SLICE OF PROVOLONE CHEESE ON EACH SIRLOIN. 5. PLACE 1” SS PAN IN SALAMANDER OR OVEN UNTIL CHEESE MELTS. 6. WHEN CHEESE BEGINS TO MELT, REMOVE SIRLOIN FROM GRILL.

TO SERVE:

1. SERVE ON BUFFET LINE WITH 2X2 SPATULA. 2. THIS ITEM IS COOKED AS NEEDED AND IS HELD AT 160 DEGREES. NEVER

HAVE MORE THAN A PAN BACK UP. COST = $0.113 PER OUNCE

ENTREE


STEAK, TIPS

EQUIPMENT: YIELD: SHELF LIFE: FLAT OR CHARCOAL GRILL 1 PAN 30 MINS.ON HOT BAR HALF SIZE SS PAN 2” DEEP INGREDIENTS: WEIGHT OR MEASURES: STEAKS TIPS 1/2 GALLON WSC GOLD DUST® SPRINKLE LIBERALLY PEPPERS AND ONIONS 1/2 GALLON MUSHROOM GRAVY (OPTIONAL)

PROCEDURES: 4. COOK STEAK TIPS TO MEDIUM WELL ON GRILL. SEASON LIBERALLY WITH GOLD

DUST®. 5. PLACE STEAK TIPS IN A HALF SIZE STAINLESS STEEL PAN. 6. PLACE PEPPERS AND ONIONS MIXTURE OVER STEAK TIPS, MIX AND PLACE ON

FOOD BAR. OPTION: MUSHROOM GRAVY MAY BE SUBSTITUTED IN PLACE OF PEPPERS

AND ONIONS. COST = $0.141 PER OUNCE

ENTREE


TILAPIA, BAKED

EQUIPMENT: YIELD: SHELF LIFE: 1 INCH METAL HOTEL PAN 9 PIECES APPROX. 48 HOURS 39 OZ INGREDIENTS: WEIGHT OR MEASURES: TILAPIA (3-5 OZ) 9 PIECES LIQUID MARGARINE W/ GARLIC MIX 2 OZ. LEMON PEPPER 2 OZ.

PROCEDURES:

1. THAW TILAPIA. 2 PLACE 9 PIECES OF TILAPIA ON BUTTERED SHEETPAN. 3. SEASON WITH LEMON PEPPER. 4. BAKE FOR 15 MINUTES AT 350 DEGREES.

TO SERVE: 1. TAKE COOKED POLLOCK AND TRANSFER TO A CLEAN PAN. 2. POUR BUTTERY JUICE FROM COOKED PAN OVER POLLOCK. 3. BRUSH LIQUID MARGARINE WITH GARLIC OVER TOP OF TILAPIA. 4. LIGHTLY SPRINKLE PARSLEY OVER TALAPIA.

LIQUID MARGARINE WITH GARLIC MIX. INGREDIENTS: WEIGHT OR MEASURE: LIQUID MARGARINE 1 QT GRANULATED GARLIC 1/2 CUP PARSLEY 1/2 CUP NOTE: LEMON PEPPER MAY BE SUBSTITUTED WITH ROTISSERIE, OLD BAY, OR

CAJUN SEASONING. COST = $0.138 PER OUNCE

ENTREE


TILAPIA, FRIED EQUIPMENT: YIELD: SHELF LIFE: FRYER 12 PIECES APPROX. 48 HOURS FULL SIZE SHEET PAN INGREDIENTS: WEIGHT OR MEASURES: TILAPIA FILETS (3-5 OZ) 12 PIECES AUTRY’S FISH BREADING AS NEEDED

PROCEDURES:

4. REMOVE TILAPIA FILETS FROM FREEZER. LAY FROZEN FILETS OUT ON SHEET PANS WITH PAN RACK INSERTS TO THAW FOR APPROXIMATELY 24 HOURS. DO NOT RINSE WITH WATER.

5. BREAD FISH IN AUTRY’S FISH BREADING AND PLACING BACK ON SHEET PAN. LET SIT FOR 5 MINUTES BEFORE FRYING.

6. FRY AT 350 DEGREES UNTIL GOLDEN BROWN, APPROXIMATELY 4-5 MINUTES.


ENTREE


TURKEY, BONELESS EQUIPMENT: YIELD SHELF LIFE: SLOW ROAST OVEN 8-10 LBS. 48 HOURS THAWED CARVING KNIFE 7-9 LBS 2 HRS COOKED CARVING STATION 30 MINS CUT CARVING FORK INGREDIENTS: WEIGHT OR MEASURES: TURKEY BREAST 8-10 LBS

PROCEDURES: 1. PLACE THE TURKEY BREASTS INTO THE SLOW ROAST OVENS IN THE

ORIGINAL WRAPPER. 2. MAKE SURE THAT THE BREASTS HAVE BEEN THAWED 24 HOURS IN ADVANCE. 3. TUN THE OVEN ON TO COOK AT 225 DEGREES. 4. SET TIMER DEPENDING ON REQUIRED COOKING TIME. 5. 10 BREASTS TAKE 8 HOURS TO COOK (CHECK OWNERS MANUAL FOR COOKING

TIME ON LESS WEIGHT). 6. SET THE HOLDING TEMPERATURE TO 140 DEGREES. WHEN TURKEY IS DONE

COOKING, IT WILL GO INTO THE HOLD CYCLE. 7. CHECK THE BREASTS IN THE MORNING TO SEE IF THEY ARE DONE. 8. IF NOT, ADD MORE COOKING TIME BY TURNING THE HEAT UP TO 300 DEGREES

FOR ONE HOUR. 9. WHEN THEY ARE FINISHED, TURN TO HOLD 140 DEGREES. 10. PLACE IN OVENS UNTIL THE SKIN IS GOLDEN BROWN. 11. PLACE ON THE CARVING STATION AND SLICE IN 1/5 INCH THICK SLICES,

BEING SURE TO SLICE IT AGAINST THE GRAIN. 12. THIS PRODUCT WILL ONLY HOLD 145 DEGREES OR SO FOR ABOUT 30 MINUTES 13. MAKE SURE THAT ONLY WHAT CAN BE USED IN A 15 MINUTE TIME PERIOD IS

BROUGHT OUT. 14. THIS IS A HIGH MAINTENANCE ITEM. NOTE: THIS ITEM IS A PRE-SEASONED ITEM. COST = $0.223 PER OUNCE

ENTREE


TURKEY, WHOLE BONE IN EQUIPMENT: YIELD: SHELF LIFE: CONVECTION OVEN 7 LBS 24 HRS CHILLED HALF SIZE SS PAN 2” (112 OZ) 1 HR. ON BAR HALF SIZE AMBER PANS 4” COOKING BAGS FULL SIZE SS PAN 4” INGREDIENTS: WEIGHT OR MEASURES: WHOLE TURKEY 12-14 LBS. AVG LIQUID MARGARINE 1 CUP WSC ALL PURPOSE SEASONING 1/4 CUP

PROCEDURES: 1. THAW THE TURKEYS OUT 24 HOURS IN ADVANCE. 2. REMOVE THE GIBLET PACK AND COAT THE TURKEY WITH THE LIQUID

MARGARINE AND HAND RUB THE SEASONING ONTO THE TURKEY, ENSURING THAT ALL AREAS ARE COVERED.

3. PLACE THE TURKEY IN A COOKING BAG AND SET INTO A SS DEEP FULL PAN. 4. PLACE INTO THE OVEN AT 225 DEGREES FOR 8 HOURS. 5. CHECK THE TURKEYS WHEN THE TIME IS UP AND MAKE SURE THERE IS NO

BLOOD AT THE BONE. 6. IF THE TURKEYS ARE NOT FINISHED AT THIS TIME, TURN THE HEAT UP TO 350

DEGREES AND COOK FOR ANOTHER HOUR. RECHECK THEM AGAIN. IF THEY ARE STILL NOT DONE, ADD ANOTHER HOUR UNTIL FINISHED.

7. WHEN TURKEYS ARE DONE, PLACE THE PANS ONTO A CART AND REFRIGERATE.

8. WHEN TURKEYS HAVE CHILLED, REMOVE FROM BAGS AND PULL THE MEAT OFF THE BONES IN MEDIUM SIZE PIECES.

9. PLACE INTO THE HALF SIZE AMBER HOT PANS 4”. 10. POUR GRAVY (SEE TURKEY GRAVY RECIPE) OVER THE MEAT UNTIL IT’S

COVERED. 11. COVER, LABEL, DATE, AND REFRIGERATE.

TO SERVE: 1. PLACE THE TURKEY INTO THE MICROWAVE AND HEAT UNTIL A MINIMUM OF

150 DEGREES. PLACE INTO THE HOLDING CABINET OR SERVE IMMEDIATELY. NEVER LET THE TURKEY STAY COVERED TOO LONG BECAUSE IT WILL SPOIL EASILY.

NOTE: POULTRY MUST BE HELD AT 160 DEGREES. THIS IS A PRODUCT THAT



Documents

ENTREE...ENTREE Confidential Page E-4 9/11/2006 CHICKEN, BAKED EQUIPMENT: YIELD: SHELF LIFE: FULL SIZE SS PAN 2” 128 PCS. 48 HRS. RAW 1-1/2 INCH PASTRY BRUSH (792 OZ) 30 MINS COOKED