Kitchen Training

PORTIONING SAUCES

Equipment Needed:
  • Squeeze bottles
  • Silver Shaker Bottles
  • Plastic Shaker Bottles
  • Metal Sixth Pan
Directions:
  1. 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
  2. Pour the Appropriate sauce into the metal sixth pan
  3. Seasonings put into the Silver Shaker include the following: Salt & Pepper, Lemon Pepper, Salt
  4. Pour the Appropriate Seasonings into the metal shaker bottle
  5. 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 
  6. Pour the appropriate Seasonings and Garnishes into a plastic shaker bottle
  7. Must cool down sauces using containers filled with ice (2 Hours)
  8. 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