BISTRO STANDARD RECIPES.docx

BISTRO STANDARD RECIPES.docx - CORN CHIPS SPINACH DIP...

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CORN CHIPS & SPINACH DIP; BISTRO 2018 MENU # 3 APPETIZER # OF PORTIONS 60 45 40 30 20 RATIO 1 0.75 0.67 0.5 0.333 INGREDIENT Count Unit Count Unit Count Unit Count Unit Count Unit CORN CHIPS 8400 grams 6300 grams 5628 grams 4200 grams 2797.2 grams FRESH SPINACH 1760 grams 1320 grams 1179.2 grams 880 grams 586.08 grams RED PEPPERS 836 grams 627 grams 560.12 grams 418 grams 278.38 8 grams SOUR CREAM 1000 mls 750 mls 670 mls 500 mls 333 mls CREAM CHEESE 3352 grams 2514 grams 2245.84 grams 1676 grams 1116.2 2 grams SALT 20 grams 15 grams 13.4 grams 10 grams 6.66 grams GROUND BLACK PEPPER 14 grams 10.5 grams 9.38 grams 7 grams 4.662 grams OLD CHEDDAR CHEESE 2300 grams 1500 grams 1340 grams 1000 grams 666 grams RECIPE DIRECTIONS; Gather all ingredients before starting work on recipe. # 1 Blanch spinach (stems included) for 1 minute in boiling water, remove from water & cool in fridge, remove & drain liquid from spinach # 2 Chop peppers & drained spinach to medium fine dice. Mix cream cheese & sour cream, in mixer (# 4 speed) until soft and creamy # 3 Remove cream cheese / sour cream mixture from mixer. Place in large stainless bowl. Add peppers, spinach, salt & pepper, MIX ALL # 4 Fold in 800 gr grated cheddar cheese into (60) mixture using rubber spatula, place 135 mls per portion, into fluted oval ramekins for service # 5 Add 25 gr grated cheddar to top each portion and refrigerate for service. (Measure topping amount for each & use remainder for mixture) # 6 Place corn chips into deep (uncovered) ½ insert in steam table BEFORE service. Use approx. 70 gr chips to surround dip on plate (see picture)
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NOTE; bake pre portioned dips at 350⁰ F for 7 minutes and place in holding oven for service. RECIPE YIELD IS 4 LITRES (140 ozs) CLASSIC TOSSED SALAD; BISTRO MENUS # 2 & 3 SALAD # OF PORTIONS 60 45 40 30 20 RATIO 1 0.75 0.67 0.5 0.333 INGREDIENT Count Unit Amount Unit Amount Unit Amount Unit Amount Unit ICEBERG LETTUCE 8 HEAD 6 HEAD 5.36 HEAD 4 HEAD 2.664 HEAD TOMATOES (8 WEDGES) 30 EACH 22.5 EACH 20.1 EACH 15 EACH 9.99 EACH RED CABBAGE 2 HEAD 1.5 HEAD 1.34 HEAD 1 HEAD 0.666 HEAD ENGLISH CUCUMBER 10 EACH 7.5 EACH 6.7 EACH 5 EACH 3.33 EACH CARROT 8 LBS 6 LBS 5.36 LBS 4 LBS 2.664 LBS CELERY 4 BUNCH 3 BUNCH 2.68 BUNCH 2 BUNCH 1.332 BUNCH BALSAMIC VINAIGRETTE 4000 mls 3000 mls 2680 mls 2000 mls 1332 mls RANCH DRESSING 4000 mls 3000 mls 2680 mls 2000 mls 1332 mls RECIPE DIRECTIONS; Gather all ingredients before starting work on recipe. # 1 Cut iceberg lettuce (see instructor for details) wash, drain (use salad spinner) and store in container (put in salad table) for service. # 2 Wash and cut tomatoes into 8 wedges each, be sure to remove stem first (see instructor) store in container (put in salad table) for service. # 3 Chop red cabbage in food processor (see instructor) store in container (put in salad table) for service. # 4 Slice English cucumber, shred carrots, fine dice celery… place each in separate container & (put in salad table) for service. # 5 Place dressings in salad table for service, place 2 oz. ladle in each. For service.. Combine ingredients as instructed beforehand.
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EGG PLANT PARMIGIANA; BISTRO MENU # 1 VEGETARIAN OPTION # OF PORTIONS 60 45 40 30 20 RATIO 1 0.75 0.67 0.5 0.333 INGREDIENT Count Unit Amount Unit Amount Unit Amount Unit Amount Unit EGGPLANT 15 each 11.25 each 10.05 each 7.5 each 4.995 each PARMESAN 60 oz 45 oz 40.2 oz 30
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