PORTIONING SAUCES
Kitchen Training
PORTIONING SAUCES
Equipment Needed:
- Squeeze bottles
- Silver Shaker Bottles
- Plastic Shaker Bottles
- Metal Sixth Pan
Directions:
- Sauces & Garnishes put in Metal Sixth Pans Include the Following: Original Buffalo, Buffalo Stampede, Fire, Peanut, Peking, Korean, Nashville, Original BBQ, Melted Butter, Salt & Pepper Mix, Shredded Parmesan Cheese, Parmesan Cheese Mix, Parsley, Green Onions
- Pour the Appropriate sauce into the metal sixth pan
- Seasonings put into the Silver Shaker include the following: Salt & Pepper, Lemon Pepper, Salt
- Pour the Appropriate Seasonings into the metal shaker bottle
- Seasoning & Garnishes put into a plastic shaker bottle include the following: Louisiana Rub, Cali Rub, Malaysian Curry, Jamaican Jerk, Grounded Chili Flakes, White Sesame Seeds, Black and White Sesame Seeds
- Pour the appropriate Seasonings and Garnishes into a plastic shaker bottle
- Must cool down sauces using containers filled with ice (2 Hours)
- Sauces put into the plastic squeeze bottles include the following: BBQ Chipotle, Mango Habanero, Sriracha, Teriyaki, Dragon, Thai Chili, Saigon Street, Garlic Butter, Bleu Cheese
