salmon - A B C D 1 STANDARD RECIPE "PRODUCTION"...

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STANDARD RECIPE "PRODUCTION" FORM NOTE: YELLOW HIGHLIGHTED AREAS ARE REQUIRED INPUT AREAS Page # of # 's: Recipe Name: Date: Service location: ====> if applicable Recipe Category: Optional Recipe #: 0 Recipe Source/Reference: Direct Labour Requirements: Portion Size/Weight/Volume described => 0 0.00 100 Recipe Units Described All Recipe Units used MUST be stated in METRIC Auto calculated labour cost: 0.00 Product/Ingredient specified: R.U. R.U. used IMPORTANT NOTE: DO NOT COPY FROM ONE CELL TO ANOTHER ON ANY PAGE: (provide detailed product description) used in # weight/volume/size FORMULAS WILL NOT WORK IN THE COSTING PAGE 1 0.00 Method of preparation - Start typing below - 2 0.00 length of sentence must fit between borders (inside frame) Start typing below Wild Salmon 800.00 g Cut into 4 inch slices (width) Brush Lemon Marinade 30.00 ml Soak in water Knife 0.00 1/2 lemon juice, 1/2 cup olive oil, 1/2 dry white wine. Seasoned. 6 0.00 7 0.00 8 0.00 9 0.00 10 0.00 11 0.00 12 0.00 13 0.00 14 0.00 15 0.00 16 0.00 17 0.00 18 0.00 19 0.00 20 0.00 21 0.00 Additional Recipe(s) used: used in # weight/volume/size 1 0.00 2 0.00 3 0.00 830.00 <= Total weight of ingredients divided by yield portions: Accurate only if same type of units were used =>
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salmon - A B C D 1 STANDARD RECIPE &quot;PRODUCTION&quot;...

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