PREP MANUAL: DESSERTS

CONTENTS
1. Brownie
2. Strawberry Coulis
RECIPE: BROWNIE PREP
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Euro Butter 18 fl.oz melted measuring cup
White Sugar 6 cup measuring cup
Vanilla Extract 6 tsp measuring spoon
Eggs 9 ea room temperature
Flour 3 cup measuring cup
Cocoa Powder 3 cup measuring cup
Sea Salt 3 tsp baleine measuring spoon
Chocolate Chips 18 oz semi-sweet scale

PROCEDURE

1 *CONVECTION OVEN* Pre-heat oven to 10 *CONVECTION OVEN* Place brownies in

325°F.
a. *RATIONAL OVEN* Pre-heat oven by
selecting “brownie prep”. Once oven
beeps it is pre-heated.
2 Melt butter and 6oz of chocolate chips
together in microwave for 30 seconds.
3 Combine melted butter/chocolate chip
mixture and sugar in a stainless steel mixing
bowl and mix using a hand mixer.
4 Crack eggs into separate container. Add eggs
one at a time while whipping. Then add
vanilla and salt.
5 Sift flour and cocoa powder into stainless
steel mixing bowl and combine. Slowly add
sifted flour and cocoa powder to mixture
while whipping.
6 Scape sides of bowl and mix with hand mixer.
7 Fold in remaining chocolate chips with
spatula.
8 Line rational pan with parchment paper.
Generously spray with pan spray.
9 Add brownie mix to pan and evenly spread
out in pan. If using batter that was pre-made
from the cooler, allow batter to come to
room temperature before adding to the pans.
This should help prevent sticking.
oven with fan speed set to low, and set timer
for 30 minutes.
a. *RATIONAL OVEN* Place brownies in
oven, ensure “brownie prep” is on the
screen and allow to cook. Once oven
beeps brownies are done..
11 Check brownies using a skewer by sticking it
into the brownie at a couple of different
points (if you go into a chocolate chip it may
come out wet). If it comes out clean, the
brownies are done. If not, place back in oven
for 5 more minutes and check again.
12 Once brownies are done, remove from oven.
Allow brownies to cool at room temperature
for 15 minutes.
13 After 15 minutes, remove brownie from pan
and place on a baking tray. Place baking tray
into walk-in cooler to cool completely.
14 Once cooled completely, trim ends off of
brownies and discard. Cut brownies into 16
portions. Cut once down the length of the
brownie, and seven times down the width.
You will be left with 16 skinny rectangles.
15 Cut each brownie portion into triangles by
cutting from corner to corner. Wrap two
triangle pieces of brownie together, day dot
and refrigerate.
YIELD: 16 Portions
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – DESSERTS – BROWNIE PREP
 KEY QUALITY AND FOOD HANDLING POINTS:
1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
RECIPE: STRAWBERRY COULIS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Strawberries 1 kg frozen scale
White Sugar 150 g scale
Water 6 fl.oz measuring cup
Lime Juice 2 tsp measuring spoon

PROCEDURE
1 Place frozen strawberries in handle pot over
medium–high heat. Cook strawberries down
until they begin to release some of their
moisture.
5 Transfer to a cambro and place immediately
into an ice bath to cool.
6 Once cooled, lid, label and refrigerate.

2 Add sugar and water and cook to a simmer

until strawberries are completely heated and
soft. Do not over reduce or coulis will be too
thick.

3 Once simmering, remove from heat, add lime

juice, and puree using a hand blender.

4 Pour coulis through a fine mesh strainer and

press it through using a spatula. This removes
any seeds and ensures it’s completely
smooth.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1.5L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – DESSERTS – STRAWBERRY COULIS
PREP MANUAL: MEATS & SEAFOOD
CONTENTS
1. 3oz Chicken Portion
2. 4oz Shrimp Portion
3. Bacon
4. Bang Bang Shrimp Portion
5. Buttermilk Chicken Tenders
6. Chicken Breasts
7. Chicken Wings
8. Crab Cake
9.Crispy Prosciutto
10.Roast Beef Portions
11.Rolled Enchilada Portion
12.Shrimp Skewer
13.Spicy Tuna Portion
14.Thai Chicken Portions
RECIPE: 3.5oz SHRIMP PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Shrimp 1 bag 41/50, thawed

PROCEDURE
1 Using fully thawed shrimp, open the bag and
place into a solid container to ensure that any
excess water is caught.
2 Portion shrimp into 8fl.oz portion cups at
3.5oz each.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Thawing
6. GRP – PPH – Shelf Life Management

YIELD: 9 Portions
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – 3.5oz SHRIMP PORTION
RECIPE: 3oz CHICKEN PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Random Breasts 5 kg thawed scale
Salt & Pepper 1 Tbsp prepped measuring spoon

PROCEDURE
1 Pre-heat oven to 375°F.
5 Once fully cooked, rough chop chicken into
2 Place parchment paper on 2 separate baking ½” – ¾” cubes.
sheets; lay breast out evenly.
6 Transfer chopped chicken to walk in to cool.
3 Gently season chicken with salt & pepper.
7 Once completely cooled, portion chicken at
4 Place chicken in oven for 20 – 25 minutes or 3oz into portion bags or portion cups.
until the internal temperature of 165°F is
reached. 8 Label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
9. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
10. GRP – PPH – Thawing
11. GRP – PPH – Shelf Life Management

YIELD: 37 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – 3oz CHICKEN PORTIONS
RECIPE: 3oz CHICKEN PORTION - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Random Breasts 5 kg thawed scale
Salt & Pepper 1 Tbsp prepped measuring spoon

PROCEDURE
1 Pre-heat oven by selecting “chicken prep”. 5 Once fully cooked, rough chop chicken into
Once oven beeps it is pre-heated. ½” – ¾” cubes.

2 Place parchment paper on 2 separate baking 6 Transfer chopped chicken to walk in to cool.
sheets.
7 Once completely cooled, portion chicken at
3 Gently season chicken with salt & pepper. 3oz into portion bags or portion cups.

4 Place probe in thickest piece of chicken 8 Label and refrigerate.

being sure the probe sits horizontal. Place in
oven and ensure “chicken prep” is on the
screen and allow to cook. Once oven beeps
chicken is done.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
9. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
10. GRP – PPH – Thawing
11. GRP – PPH – Shelf Life Management

YIELD: 41 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – 3OZ CHICKEN PORTIONS - RATIONAL
RECIPE: BACON - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bacon 1 kg approx. 34 pieces scale
Ground Black Pepper 2 Tbsp measuring spoon

PROCEDURE
1 Pre-heat oven by selecting “bacon prep”. 5 Remove bacon from the oven when and set
Once oven beeps it is pre-heated. tray on an angle allowing grease to drain
away from the bacon. Let sit for at least 5
2 Line 2 baking sheets with parchment paper minutes.
and pepper sheets lightly.
6 Reserve bacon fat in a portion cup. Once
3 Tray bacon ensuring product is not cooled, lid, label and refrigerate.
overlapping or it will stick together. Lightly
pepper top of bacon. 7 Place paper towel in the bottom of a 1/3rd
pan insert. This will soak up any excess grease
4 Place bacon into the oven, ensure “bacon left on the bacon.
prep” is on the screen and allow to cook.
Once oven beeps bacon should be done. If 8 Lid, label and refrigerate.
necessary, add 1 or 2 more minutes to the
cook time by selecting “+1min” or “+2min”
and adding to the display where the bacon
was.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Thawing
9. GRP – PPH – Shelf Life Management

YIELD: 2 Trays – 34 Pieces

SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – BACON
RECIPE: BACON
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bacon 1 kg approx. 34 pieces scale
Ground Black Pepper 2 Tbsp measuring spoon

PROCEDURE
1 Pre-heat oven to 375°F. 5 Remove bacon from the oven when and set
tray on an angle allowing grease to drain
2 Line baking sheet with parchment paper and away from the bacon. Let sit for at least 5
pepper sheet lightly. minutes.

3 Tray bacon ensuring product is not
overlapping or it will stick together. Lightly
pepper top of bacon.
4 Set a timer for 20 minutes and check at 10
minutes to ensure even cooking. Beware of
oven calibration and hot spots.
6 Reserve bacon fat in a portion cup. Once
cooled, lid, label and refrigerate.
7 Place paper towel in the bottom of a 1/3rd
pan insert. This will soak up any excess grease
left on the bacon.
8 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Thawing
9. GRP – PPH – Shelf Life Management

YIELD: 1 Tray – 34 Pieces

SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – BACON
RECIPE: BANG BANG SHRIMP PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Shrimp 1 bag 41/50, thawed

PROCEDURE
1 Using fully thawed shrimp, open the bag and
place into a solid container to ensure that any
excess water is caught.
2 Portion shrimp into 16fl.oz portion cups at
7oz each.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Thawing
6. GRP – PPH – Shelf Life Management

YIELD: 4.5 Portions

SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – BANG BANG SHRIMP PORTION
RECIPE: BUTTERMILK CHICKEN TENDERS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chicken Tenders 1.75 kg 20 tenders, thawed scale
Buttermilk 8 fl.oz measuring cup

PROCEDURE
1 Place fully thawed chicken tenders in a
cambro. Any tender weighing less than 1oz
cannot be used. These small pieces can be
used for chicken portions.
2 Fill cambro with buttermilk and mix using
tongs or gloved hands. Toss tenders in
buttermilk to ensure all tenders are coated
thoroughly.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading’s, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Thawing
7. GRP – PPH – Shelf Life Management

YIELD: 20 per
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – BUTTERMILK CHICKEN TENDERS
RECIPE: CHICKEN BREASTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
5oz Chicken Breasts 4 kg 1cs, thawed scale

PROCEDURE
1 Using fully thawed chicken breasts, clean all
excess fat, tendons and skin from edge of
breasts.
2 Using a filet knife butterfly each chicken
breast by beginning the cut at the breastbone
and working your way out.
3 The colder the chicken breasts are when
cutting, the cleaner the cut will be.
4 When butterflying, any poor cuts or damaged
breasts are to be used for other prep.
5 Place breasts into a 1/3rd pan insert, lying flat.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Thawing
5. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1/3rd Pan Insert

SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – CHICKEN BREASTS
RECIPE: CHICKEN WINGS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Split Chicken Wings 18 kg 1cs, thawed scale

PROCEDURE
1 Chicken wings must be thawed.
2 Portion wings to 1 pound in a 16fl.oz portion
cup. Make sure each portion has at least 8
pieces of chicken.
3 Check for pour quality wings, feathers,
broken pieces or wing tips and remove them.
4 Ensure an even distribution of wings and
drumsticks.
5 Lid, date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Thawing
6. GRP – PPH – Shelf Life Management
YIELD: 38 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – CHICKEN WINGS
RECIPE: CRISPY PROSCIUTTO
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Prosciutto 750 g scale

PROCEDURE
1 Remove prosciutto from packaging and stack
on cutting board. Cut once down the length
of the prosciutto and then cut into ¾” strips.

2 Pull apart the prosciutto slightly to help it not

stick together in the deep fryer.

3 Place prosciutto in fryer basket and deep fry

for 2 minutes, lifting basket and stirring
constantly with tongs. Be sure to break up
any pieces that have stuck together.

4 Remove from deep fryer and drain

thoroughly. Lay prosciutto on paper towel
lined tray to cool at room temperature (max
30 minutes).

5 Once cooled, place in a portion cup and lid,

label and refrigerate or portion at 0.5oz in
2fl.oz portion cup.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 11.5oz
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – CRISPY PROSCIUTTO
RECIPE: ROAST BEEF PORTIONS - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Beef Roast 6 kg 1 whole roast, thawed scale
Sea Salt 2 Tbsp measuring spoon
Ground Black Pepper 2 Tbsp measuring spoon

PROCEDURE

1 Pre-heat oven by selecting “roast beef 6 Once oven beeps roast is cooked. Roast will
prep”. Once oven beeps it is pre-heated. continue to “age” in oven until it is removed.

2 Remove the thawed roast from its plastic 7 Allow roast to completely cool before slicing.
wrap inside a bus tub to prevent blood from Do not slice while roast is hot. This may take
contaminating your work area. a few hours.

3 Rub all sides with salt & pepper.
4 Place roast on wire rack, fat cap facing up.
Place rack on shallow hotel pan and put
probe in the thickest piece of roast being
sure the probe sits horizontal.
5 Place roast in oven, it will need to cook
overnight to ensure proper tenderness.
8 Trim the fat cap off before slicing. Once
trimmed, shave thin against the grain of the
meat, using the meat slicer. Roast should be
shaved as thin as possible, while keeping
whole slices intact.
9 Portion sliced beef into 5oz portions in 8fl.oz
portion cups or portion bags.
10 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements 7. GRP – PPH – Product Rotation
2. CCP – TP – Cooking & Reheating 8. GRP – PPH – Preparation – Slicing, Cutting &
3. CCP – TM - Chilling Assembly of RTE Items
4. GRP – S&H – Sanitation Management 9. GRP – PPH – Storage – Refrigerated, Frozen &
5. GRP – TM – Temperature Taking Ambient
6. GRP – P&E – Equipment – Selection & 10. GRP – PPH – Thawing
Maintenance 11. GRP – PPH – Shelf Life Management
YIELD: 26 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – CAB ROAST
RECIPE: ROAST BEEF PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Beef Roast 6 kg 1 whole roast, thawed scale
Sea Salt 2 Tbsp measuring spoon
Ground Black Pepper 2 Tbsp measuring spoon

PROCEDURE

1 Pre-heat oven to 325°F.

7 Allow roast to completely cool before slicing.
2 Remove the thawed roast from its plastic Do not slice while roast is hot. This may take
wrap inside a bus tub to prevent blood from a few hours.
contaminating your work area.
8 Trim the fat cap off before slicing. Once
3 Rub all sides with salt & pepper. trimmed, shave thin against the grain of the
meat, using the meat slicer. Roast should be
4 Sear entire roast on flattop for about 5 shaved as thin as possible, while keeping
minutes each side to seal in juices for whole slices intact.
roasting.
9 Portion sliced beef into 5oz portions in 8fl.oz
5 Place roast in full size hotel pan 6” deep. portion cups or portion bags.
Ensure the fat cap is facing up.
10 Date and refrigerate
6 Cover with tinfoil and place in oven for 2 – 3
hours or until an internal temperature of
130°F-135°F is reached. Temperature should
be taken at the upper and lower sides of the
roast. Never temp just the center of the
roast

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements 7. GRP – PPH – Product Rotation
2. CCP – TP – Cooking & Reheating 8. GRP – PPH – Preparation – Slicing, Cutting &
3. CCP – TM - Chilling Assembly of RTE Items
4. GRP – S&H – Sanitation Management 9. GRP – PPH – Storage – Refrigerated, Frozen &
5. GRP – TM – Temperature Taking Ambient
6. GRP – P&E – Equipment – Selection & 10. GRP – PPH – Thawing
Maintenance 11. GRP – PPH – Shelf Life Management
YIELD: 26 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – CAB ROAST
RECIPE: ROLLED ENCHILADA PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
3oz Chicken Portions 840 g 10 portions, ¼” diced scale
Red Onions 100 g ¼” diced scale
Black Beans 350 g rinsed & drained scale
Kernel Corn 300 g thawed & drained scale
Garlic Butter 2.5 fl.oz prepped measuring cup
Cajun Spice 2.5 fl.oz prepped measuring cup
Margarita Chili Sauce 5 fl.oz prepped measuring cup
12” Tomato Tortillas 10 ea

PROCEDURE
1 In a handle pot over medium-high heat add
garlic butter, diced onions, cooked chicken,
black beans, and corn. Sauté for 5 minutes,
until onions are softened, and chicken is hot
stirring periodically.
2 Add cajun spice to pot and cook for 1-2 more
minutes stirring constantly.
3 Add margarita chili sauce, stir and remove
from heat.
4 Transfer mixture to a parchment lined baking
sheet, and place in walk-in to cool.
5 Once cooled, place tortilla on scale and add
150g of enchilada mix. Roll tortilla leaving
ends open. Tortilla should be about 1.5”
thick. Repeat this process with all tortillas.
6 Wrap each rolled tortilla in plastic wrap.
7 Label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 10 per
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – ROLLED ENCHILADA PORTION
RECIPE: SHRIMP SKEWER
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Shrimp 8 each 41/50, thawed
Bamboo Skewer 1 each 10” skewer

PROCEDURE
1 Using fully thawed shrimp, open the bag and
place into a perforated bus tub to drain off
any water.
2 Take a bamboo skewer, use the pointed end
to pierce through the front part of the
shrimp. Go completely through and pierce
just above the back of the tail.
3 Slide the shrimp all the way down the
bamboo skewer to leave a 1” gap at the end.
continue until all 8 shrimp are on the skewer.
4 Each shrimp should be barely touching each
other, you should be able to see the skewer
between each shrimp and should evenly
spread across the skewer.
5 Once all shrimp are on, there should be a 1”
gap on both ends of the bamboo skewer.
6 Place shrimp skewer into 1/3rd pan insert.
7 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Thawing
6. GRP – PPH – Shelf Life Management

YIELD: 1 Skewer
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD –SHRIMP SKEWER
RECIPE: SPICY TUNA PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Tuna Loin 454 g tempered scale
Chili Garlic Sauce 1 Tbsp measuring spoon
Sesame Oil 7 tsp measuring spoon
Green Onion 0.5 oz thin cut on bias scale
Togarashi 0.5 tsp measuring spoon

PROCEDURE
1 Remove tuna from packaging and place on
cutting board. Tuna should be slightly frozen
(tempered) still to ensure clean cuts.
2 Begin by slicing tuna into strips – 1/8” wide all
the way down the width of the block. Then
slice tuna 1/8” thick down the width of the
loin. The finished product should be 1/8”
diced tuna. (see manager for proper
technique)
3 Place chopped tuna into a stainless steel
mixing bowl, add the rest of your ingredients
and mix together thoroughly.
4 Portion tuna at 2.5oz into 3.25fl.oz portion
cups.
5 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. TUNA MUST BE USED WITHIN 18 HOURS OF PREPARATION AND STORED AS COLD AS POSSIBLE.
DISCARD ANY TUNA PORTIONS AT THE END OF THE NIGHT.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Thawing
8. GRP – PPH – Shelf Life Management

YIELD: 6 Portions
SHELF LIFE: 1 DAY
STATE & MAIN – PREP MANUAL – MEATS & SEAFOOD – TUNA TARTARE
RECIPE: THAI CHICKEN PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chicken Breast 6 ea butterflied
Thai Marinade 12 fl.oz measuring cup

PROCEDURE
1 Whisk marinade thoroughly to ensure all the
ingredients are fully incorporated.

2 Add chicken breasts to a stainless steel mixing

bowl.

3 Pour marinade over chicken, mixing, ensure

each chicken breast is thoroughly coated in
the marinade.

4 Transfer to an insert.

5 Lid, label and refrigerate

KEY QUALITY AND FOOD HANDLING POINTS:

1. ALLOW CHICKEN TO MARINATE FOR A MINIMUM OF 4 HOURS PRIOR TO USE.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Preparation – Breading’s, Stuffing, Marinating, etc.
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 6 Portions
SHELF LIFE: 3 DAYS
ORIGINAL JOE’S – PREP MANUAL – SAUCES – MEDITERRANEAN CHICKEN PORTION
PREP MANUAL: PRODUCE
CONTENTS
1. Blanched Asparagus Portion
2. Broccoli Portion
3. Broccolini Portion
4. Brussels Sprouts Portion
5. Calamari Veg Portion
6. Dragon Boats
7. Garlic Mushroom
8. Lettuce Wrap Veg
9. Napa Cabbage
10. Pacific Rim Veg
11. Pea Shots
12. Pickled Carrots
13. Pickled Cucumber
14. Romaine Boats
15. Romaine Hearts
16. Shredded Lettuce
17. Slaw Veg
18. Tossed Salad Mix
19. Yam Chips
20. Vegetable Prep Specification
RECIPE: BLANCHED ASPARAGUS PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Asparagus 5 lbs roots removed scale
Salt 1 Tbsp measuring spoon

PROCEDURE
1 Take a large stock pot, fill it 2/3 full with
water and place on stove top over high heat.

2 Add salt to water and bring to a boil.

3 Remove roots from asparagus with a knife.

4 As soon as the water boils, drop in the

asparagus. Set a timer for 1.5 minutes.

5 As soon as time is up, remove the asparagus

from the boiling water and shock immediately
in ICE WATER to stop the cooking process.
This step is essential to maintaining the
crunch of this product.

6 Once the asparagus is shocked, cooled and

drained, portion it at 4oz into portion bags.

7 Date and refrigerate.

YIELD: 16 Portions
SHELF LIFE: 2 DAYS
FRANWORKS – PREP MANUAL – PRODUCE – BLANCHED ASPARAGUS
RECIPE: BROCCOLI PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Broccoli 3 oz florets scale

PROCEDURE
1 In a 16fl.oz portion cup or portion bag,
portion broccoli florets at 3oz a portion.
2 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. BIG PIECES OF BROCCOLI MUST BE CUT INTO BITE SIZED PIECES.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
6. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1 Per
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – BROCCOLI PORTIONS
RECIPE: BROCCOLINI PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Broccolini 1 case 2 x 3lbs each
Sea Salt 1 Tbsp baleine measuring spoon

PROCEDURE
1 Take a large stock pot, fill it 2/3 full with
water and place on stove top over high heat.
2 Add sea salt to water and bring to a boil.
3 As soon as the water boils, drop in the
broccolini and set a timer for 1 minute.
4 It is VITAL this product is only blanched for
one minute, otherwise it will become soft and
over cooked. We want it bright and crunchy!
5 As soon as one minute is up, remove the
broccolini from the boiling water and shock
immediately in ICE WATER to stop the
cooking process. This step is essential to
maintaining the crunch of the product.
6 Once the broccolini is shocked, cooled and
drained, portion it at 3oz, into portion bags.
7 Fold each bag closed, date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 32 Portions
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – BROCCOLINI PORITONS
RECIPE: BRUSSELS SPROUTS PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Brussels Sprouts 7 oz fresh scale
Bacon 1 oz prepped, rough chopped scale
Red Pepper 1 oz 1/8” julienne scale

PROCEDURE
1. For whole brussels sprouts:
a. Cut each brussels sprout in half top to
bottom, cutting through the core.

2. For pre-cut brussels sprouts:

a. Ensure sprouts are properly trimmed,
trim of any excessive core, or brown
pieces.

3. Rough chop prepped bacon and julienne red

pepper.

4. Portion into a portion bag or 16fl.oz portion

cup.

5. Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – BRUSSELS SPROUTS PORTION
RECIPE: CALAMARI VEG PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Red Pepper 1 oz 1/8” julienne scale
Red Onion 0.5 oz slivered scale
Jalapeno 1 oz sliced scale
Buttermilk 1 fl.oz measuring cup

PROCEDURE
1 In an 8fl.oz portion cup, portion from top to
bottom: jalapeno, red peppers and red onion.
2 Pour buttermilk over veggies.
3 You can make as little or as many portions as
you need.
4 Lid, date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management
YIELD: 1 Per
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – CALAMARI VEG PORTION
RECIPE: DRAGON BOATS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Romaine Hearts 1 heart whole leaves

PROCEDURE
1 Cut 2 – 3 inches from the end of the romaine
heart where the core is (where the leafy
greens meet the spine).
2 Be sure to remove any brown or rusty leaves.
3 Rinse romaine leaves in cold water to remove
any dirt, insects, etc. Be very thorough.
4 Wrap romaine boats in groups of 6 with wet
paper towel. Stack wrapped romaine boats in
bus tub.
5 Lid, label refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 2 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – ROMAIN BOATS
RECIPE: GARLIC MUSHROOMS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mushrooms 2 lb large scale
Garlic Butter 3.25 fl.oz softened measuring cup
Steak Spice 1 Tbsp prepped measuring spoon

PROCEDURE
1 Select large mushrooms and run under cold
water, gently scrubbing clean if necessary. Pat
dry with clean paper towels.

2 In a large stainless steel bowl, mix

mushrooms and garlic butter together.
Ensure mushrooms are evenly covered in
garlic butter.

3 Sprinkle 1 Tbsp of steak spice evenly over

mushrooms, crushing up salt flakes between
fingers.

4 Store in a cambro.

5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 2 Lbs.
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – GRILLED MUSHROOMS
RECIPE: DRAGON BOAT VEG
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Red Onion Slivers 5 oz 1/8” on the bias scale
Matchstick Carrots 10 oz scale
Mushrooms 10 oz 1/4” sliced scale
Red Pepper 10 oz 1/4” diced scale
Green Cabbage 10 oz shredded scale

PROCEDURE
1 Prepare all vegetables according to
specification and toss thoroughly in a
stainless steel mixing bowl.
2 Portion mixed vegetables at 4.5oz into
portion bags.
3 Ensure even distribution of all vegetables.
4 Place portions in an insert, label and
refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 10 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – LETTUCE WRAP VEG
RECIPE: NAPA CABBAGE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Napa Cabbage 1 Head ¼” strips

PROCEDURE
1 Cut cabbage in half and remove the bottom
core from both sides.

2 Split each in half again down the middle

lengthwise.

3 Slice cabbage into ¼” strips. Remove any

brown parts and discard.

4 Rinse cabbage and drain into a perforated bus

bin. Use salad spinner to completely dry
cabbage.

5 Place in cambro or bus tub.

6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management
YIELD: 7.14LB
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – NAPA CABBAGE
RECIPE: PACIFIC RIM VEG
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Red Peppers 0.5 oz 1/4” julienned and halved scale
Carrots 1 oz 1/8” sliced, half-moon cut scale
Broccoli 2 oz bite sized florets scale

PROCEDURE
1 Prepare vegetables as specified.
2 Place veg in a plastic portion cup or bag.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – PACIFIC RIM VEG
RECIPE: PEA SHOTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Peas 1 oz frozen scale
Truffle Oil 2 tsp measuring spoon

PROCEDURE
1 Weigh peas in a 2fl.oz portion cup.

2 Measure truffle oil into cup of peas.

3 Lid, day dot, and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. Carefully measure truffle oil so it is not over/under portioned. It is a very strong flavor that can
easily be too much or too little.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
6. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1 Per
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – PEA SHOTS
RECIPE: PICKLED CARROTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Apple Cider Vinegar 700 g scale
Rice Vinegar 300 g scale
White Sugar 150 g scale
Sea Salt 5 tsp baleine measuring spoon
Cumin 1/4 tsp measuring spoon
Coriander 1 tsp ground measuring spoon
Matchstick Carrots 1.5 lbs scale

PROCEDURE
1 Combine all ingredients except carrots in a
cambro and whisk until sugar is dissolved.

2 Add carrots to cambro and using whisk

ensure they are submerged.

3 Lid, label and refrigerate.

4 Carrots must soak for a minimum of 8 hours

before using.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
5. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1.5LB
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – PICKLED CARROTS
RECIPE: PICKLED CUCUMBER
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Cucumbers 1.5 Lbs scale
Hot Water 16 fl.oz measuring cup
Rice Vinegar 16 fl.oz measuring cup
Sea Salt 4 tsp baleine measuring spoon
Honey 10 fl.oz measuring cup

PROCEDURE
1 Combine water, rice vinegar, salt, and honey
in cambro. Whisk together to dissolve all salt.
2 Slice cucumber on the mandoline on the
thinnest setting, 1st gauge. Do not cut on an
angle. Slices should be round.
3 Place cucumbers in cambro with pickling
liquid.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CUCUMBERS MUST SOAK FOR A MINIMUM OF 8 HOURS BEFORE USING.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 2L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – PICKLED CUCUMBER
RECIPE: DRAGON BOATS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Romaine Hearts 1 heart whole leaves

PROCEDURE
1 Cut 2 – 3 inches from the end of the romaine
heart where the core is (where the leafy
greens meet the spine).
2 Be sure to remove any brown or rusty leaves.
3 Rinse romaine leaves in cold water to remove
any dirt, insects, etc. Be very thorough.
4 Wrap romaine boats in groups of 6 with wet
paper towel. Stack wrapped romaine boats in
bus tub.
5 Lid, label refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 2 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – ROMAIN BOATS
RECIPE: ROMAINE HEARTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Romaine Hearts 12 hearts 1” x 1” squares

PROCEDURE
1 Cut romaine into 1” x 1” pieces (see manager
for technique). Ensure all cores are properly
trimmed and removed.
2 Place in a 5” perforated bus bin or salad
spinner.
3 Rinse romaine in cold water to remove any
dirt, insect, etc. Be very thorough.
4 Place perforated bin inside a large grey bus
bin in order to drain excess water.
5 Lid, label refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1 Bin
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – ROMAIN HEARTS
RECIPE: SHREDDED LETTUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Iceberg Lettuce 2 heads
Cold Water 2 L measuring cup

PROCEDURE
1 Remove cores from the heads of lettuce.
2 Slice each head of lettuce in half and lay flat
on cutting board.
3 Carefully slice each head of lettuce
lengthwise into thin strips using a mandolin
or slicer on the thinnest gauge possible. . This
needs to be very thinly shaved!
4 Transfer the sliced lettuce into a cambro and
add cold water, ensuring lettuce is completely
covered.
5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management
YIELD: 3L
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – SHREDDED LETTUCE
RECIPE: SLAW VEG
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Green Cabbage 16 oz shredded scale
Green Onion 1 oz finely chopped scale
Parsley 0.5 oz finely chopped scale

PROCEDURE
1 For full head of cabbage: 4 Place in a stainless steel mixing bowl and mix
a. Cut cabbage in half, split each half again thoroughly.
down the middle lengthwise. Remove
the bottom core from each piece of
5 Once mixed, transfer to a cambro and lid,
cabbage and discard. Remove any
label and refrigerate.
brown parts and discard.
b. Shave cabbage on mandolin on the first
gauge or thinnest setting. Place shaved
cabbage on cutting board and rough
chop so no pieces are longer than 2”.

2 For pre shredded cabbage:

a. Place shredded cabbage on cutting
board and rough chop so no pieces are
longer than 2”.

3 Finely chop parsley and green onion. Be sure

to use all of the green onion including the
white parts.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management
YIELD: 17.5oz
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – SLAW VEG
RECIPE: TOSSED SALAD MIX
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Spring Mix 1.5 lb 1 bag scale
Romaine Hearts 1.5 lb scale
Spinach 0.5 lb scale

PROCEDURE
1 Cut romaine into 1” x 1” pieces (see manager
for technique). Ensure all cores are properly
trimmed and removed.
2 Place in a 5” perforated bus bin or salad
spinner.
3 Rinse romaine in cold water to remove any
dirt, insects, etc. Be very thorough.
4 Place all the above ingredients into a bus bin.
5 Toss thoroughly to ensure all of the
ingredients are well mixed and evenly
distributed.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1 Bin
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE -TOSSED SALAD MIX
RECIPE: YAM CHIPS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Yams 1 lb scale
Sea Salt 0.5 tsp baleine measuring spoon

PROCEDURE
1 Set temperature on fryer to 300°F and skim 5 Transfer yam chips to a fryer basket and drain
out any debris that may be floating in oil. It is off any excess oil. Place chips in a stainless
best to do this first thing in the morning, in steel mixing bowl and season with sea salt.
the cleanest oil possible. 6 Allow yam chips to cool to room temperature
2 Place mandolin flat on surface of cutting by spreading them out onto a paper towel
board. Do not hold end up with one hand. lined baking sheet.
This will allow you to apply even pressure. Set 7 Transfer to a cambro.
mandolin to the thinnest setting. 8 Lid, label and store.
3 Begin to slice yams, providing even, firm
pressure while doing so. Yams should be
complete slices and an even thickness across.
4 Separate slices of yams and place in deep
fryer one at a time with basket removed.
Cook for 1 minute, stirring constantly using a
spider. This will prevent the chips from
sticking together. Chips should start to
brown around the edges and in the center.
Chips are cooked when there is little to no
bubbling coming from the center of the chips.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
8. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
9. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
10. GRP – PPH – Shelf Life Management

YIELD: 6oz
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – YAM CHIPS
RECIPE: VEGETABLE PREP SPECIFICATIONS
INGREDIENT SPECIFICATION MANDOLINE SHELF LIFE
Burger Tomato 1/4” sliced & cored 2nd gauge 2 DAYS
Carrot Sticks 4” length, 1/2” width 3 DAYS
Celery Sticks 4” length, 1/2” width 3 DAYS
Cucumbers Matchstick 1/4” width, 2” length 2nd gauge, thick dicer blade 2 DAYS
Mushrooms 1/8” sliced 3 DAYS
Slivered Red Onions 1/8” slivered 1st gauge 2 DAYS
Diced Roma Tomatoes 1/4” diced 2 DAYS
Radishes 1/16” sliced 1st gauge 1 DAY
Green Onions 1/8” chopped, 45° angle 1 DAY
Sliced Roma Tomatoes 1/4” sliced 2nd gauge 1 DAY
Shredded Green Cabbage 1st gauge 3 DAYS
Slivered White Onions 1/8” slivered 1st gauge 2 DAYS

When using the mandoline, the gauges are set from thinnest to thickest.
1st gauge being the thinnest setting.
When mandoline is not being used, make sure it is being stored in safe mode – gauge all the way
closed.
Always use the guard with the mandoline.
Always ensure you are getting full yield from each vegetable. For example, using tomato end and onion
centers for dicing.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

STATE & MAIN – PREP MANUAL – PRODUCE – VEGETABLE PREP SPECIFICATIONS

PREP MANUAL: SAUCES
1. Bacon Ketchup
2. Beer Cheese Sauce
3. Bleu Cheese Balsamic
Vinaigrette
4. Burger Sauce
5. Butter Chicken Sauce
6. Buttermilk Bleu Cheese
Dressing
7. Chili Garlic Oil
8. Chipotle Paste
9. Chipotle Sauce
10. Dill Dip
11. Enchilada Sauce
12. Fire Roasted Salsa
13. Garlic Aioli
14. Guacamole
15. Hoisin Peanut Sauce
16. Honey Dijon Vinaigrette
17. Horseradish Mayo
18. Lettuce Wrap Shots
19. Lime Crema
20. Maple Butter
21. Margarita Chili Sauce
22. Oil & Vinegar
23. Pacific Rim Stock
24. Pico De Gallo
25. Poke Sauce
26. Red Sauce
27. Red Wine Vinaigrette
28. Sesame Sauce
29. Slaw Dressing
30. Spiced Yogurt Sauce
31. Spinach & Artichoke Dip
32. Sriracha Aioli
33. Steak Sauce
34. Sweet Chili Soy Sauce
35. Tartar Sauce
36. Thai Dressing
37. Thai Marinade
RECIPE: BACON KETCHUP
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Ketchup 2.84 L measuring cup
Bacon Drippings 8 fl.oz measuring cup
Crumbled Bacon 8 oz fine chop scale

PROCEDURE
1 Bacon should be chopped into very fine
pieces, adding only a slight texture to the
finished product. Almost minced.
2 Mix all ingredients in a stainless steel mixing
bowl.
3 If bacon drippings have been refrigerated, or
have solidified, then warm them in the
microwave until back to liquid form.
4 Transfer to a cambro.
5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 3.25L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – BACON KETCHUP
RECIPE: BEER CHEESE SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Butter 250 g scale
Flour 200 g scale
Minced Garlic 25 g scale
Cheddar Cheese 250 g shredded scale
Mozzarella Cheese 250 g shredded scale
Red Ale 12 fl.oz draught measuring cup
Milk 2 L 2% measuring cup
Sea Salt 2 tsp baleine measuring spoon
Worcestershire Sauce 0.5 tsp measuring spoon
Econo-Blend Parmesan 250 g scale
Tabasco 0.5 tsp measuring spoon
Yellow Mustard 8 fl.oz measuring cup

PROCEDURE
1 Melt butter in handle pot over medium heat.
Add garlic.
2 Slowly add flour, while continuously whisking,
to pot to create the roux.
3 Cook for 4 minutes or until a slight color
change. Add beer while continuously mixing.
Turn heat to low.
4 Add milk while stirring. Whisk until no lumps
and increase heat to medium.
5 Add yellow mustard. Keep whisking
periodically to ensure it doesn’t burn.
6 When the mixture starts to simmer
(approximately 5 minutes), add cheddar,
mozza, econo-parm, Worcestershire, tabasco
and sea salt.
7 Bring mixture back up to a simmer.
8 Once simmering, transfer mixture into a
cambro.
9 Portion 8fl.oz into 16fl.oz portion cups while
still warm and runny.
10 Place portion cups onto a baking sheet and
place in cooler to fully cool.
11 Once cooled, lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management
YIELD: 14 Portions
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – BEER CHEESE SAUCE
RECIPE: BLEU CHEESE BALSAMIC VIN.
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Water 8 fl.oz measuring cup
Balsamic Vinegar 8 fl.oz measuring cup
White Sugar 1 tsp measuring spoon
Lemon Juice 2 fl.oz measuring cup
Sea Salt 1 tsp baleine measuring spoon
Ground Black Pepper 1 Tbsp measuring spoon
Dijon Mustard 0.5 fl.oz grainy measuring spoon
Dry Mustard 1 tsp measuring spoon
Minced Garlic 0.5 fl.oz 1 Tbsp measuring spoon
Worcestershire Sauce 0.5 fl.oz 1 Tbsp measuring spoon
Canola Oil 2.5 cup measuring cup
Buttermilk Bleu Cheese Dr. 8 fl.oz prepped measuring cup

PROCEDURE
1 Place all ingredients, except for the canola oil
and buttermilk bleu cheese dressing into a
stainless steel mixing bowl.
2 While using the hand blender, slowly drizzle
in all the oil until its completely emulsified,
about 30 seconds.
3 Add the bleu cheese dressing and gently stir
in with a whisk or a spatula. This is done to
leave the chunks of bleu cheese intact.
4 Transfer to a cambro
5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.5L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – BLEU CHEESE BALSAMIC VIN
RECIPE: BURGER SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 2 L 8 cups measuring cup
Ketchup 16 fl.oz measuring cup
Yellow Mustard 4 fl.oz measuring cup
Dill Pickles 10 oz scale
Yellow Onion 10 oz scale
Sea Salt 2 tsp baleine measuring spoon
Ground Black Pepper 4 tsp measuring spoon
Cayenne Pepper 0.5 tsp measuring spoon

PROCEDURE
1 Finely dice yellow onion and dill pickles.
2 Combine all ingredients in a stainless steel
mixing bowl.
3 Blend sauce with a hand blender until
smooth. Be sure to blend all pieces of onion
and pickle.
4 Transfer sauce into a cambro.
5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 3.5L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – STATE SAUCE
 RECIPE: BUTTER CHICKEN SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Butter 4 oz scale
Curry Powder 2 Tbsp measuring spoon
Fennel Seed 4 tsp measuring spoon
Coriander 2.5 tsp measuring spoon
Cayenne Pepper 0.5 tsp measuring spoon
Chili Powder 3.5 tsp measuring spoon
Cumin 2.5 tsp measuring spoon
Garam Masala 4 tsp measuring spoon
Smoked Paprika 1 Tbsp measuring spoon
Minced Garlic 2 tsp measuring spoon
Yellow Onion 6 oz 1/8” diced scale
Ginger 1 tsp minced measuring spoon
Vegetable Soup Base 2 tsp liquid measuring spoon
Tomato Sauce 1 can 2.84L
Whipping Cream 20 fl.oz measuring cup
Sriracha 1 fl.oz measuring cup
Honey 4 fl.oz measuring cup
Cashew 4 oz scale
Canola Oil 2 fl.oz measuring cup
Water 6 fl.oz measuring cup

PROCEDURE
1 Add oil, ginger, garlic, onions and fennel seed to
a pot over medium-high heat.
2 Cook ingredients for 8 – 10 minutes, then add
remaining dried spices. Stir and cook for 2 more
minutes.
3 Add butter to pot and reduce to a medium heat.
4 Once butter has melted, add veg soup base,
tomato sauce, whipping cream and sriracha -
and bring to a simmer, stirring regularly.
5 Allow mixture to simmer on low heat for 15 –
20 minutes.
KEY QUALITY AND FOOD HANDLING POINTS:
1. CCP – TM – Temperature Control
Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6 While sauce is simmering place cashews in
robot-coupe and blend while slowly adding the
water to create a cashew paste.
7 After 20 minutes of simmering, add honey and
cashew paste and stir to incorporate.
8 Remove sauce from heat and using a hand
blender blend till smooth.
9 Transfer mixture to an appropriate cambro and
immediately place in an ice bath to cool.
10 Once cooled, lid, label and refrigerate.
6. GRP – P&E – Equipment – Selection &
Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen &
Ambient
9. GRP – PPH – Shelf Life Management
YIELD: 4L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – BUTTER CHICKEN SAUCE
RECIPE: BUTTERMILK BLEU CHEESE DRESSING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 7.5 cups measuring cup
Buttermilk 20 fl.oz measuring cup
Bleu Cheese 10 oz crumbled scale
Ground Black Pepper 7.5 tsp measuring spoon
Garlic Powder 7.5 tsp measuring spoon
White Vinegar 2 fl.oz measuring cup

PROCEDURE
1 In a mixing bowl add bleu cheese and white
vinegar, break down any large chunks of
cheese. Bleu cheese should be crumbled.
2 Add the remaining ingredients and whisk until
fully incorporated.
3 Transfer to a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 2.5L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – BUTTERMILK BLEU CHEESE DRESSING
RECIPE: CHILI GARLIC OIL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Canola Oil 1 L measuring cup
Minced Garlic 12 fl.oz measuring cup
Chili Flakes 5 fl.oz measuring cup
Cayenne Pepper 1.5 Tbsp measuring spoon
White Sugar 5 Tbsp measuring spoon
Sea Salt 2 Tbsp baleine measuring spoon
MSG 1 Tbsp measuring spoon

PROCEDURE
1 Place canola oil in a handle pot over medium
– high heat and bring to 180 °F. Do not leave
pot unattended.
2 Once oil is hot, add all ingredients carefully.
3 Bring heat back up to 165°F, stirring
constantly. Once temperature has been
reached, turn off heat.
4 Once the oil has a reddish color to it, it is
done. This will take 10 minutes.
5 Transfer to a cambro and place immediately
into an ice bath to cool.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 1.5L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – CHILI GARLIC OIL
RECIPE: CHIPOTLE PASTE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chipotle Peppers 1 can 7oz or 198 grams
Olive Canola Blend 2 fl.oz measuring cup
Water 1 fl.oz measuring cup

PROCEDURE
1 Open can and place contents into robot-
coupe.
2 Add water and olive canola blend.
3 Pulse mixture about 10 times for 2 seconds
per.
4 Scrape the sides of the bowl and repeat step
3.
5 Continue to blend until mixture is a smooth
consistency.
6 Place in an 8fl.oz plastic portion cup.
7 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 8fl.oz
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – CHIPOTLE PASTE
RECIPE: CHIPOTLE SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 1 L measuring cup
Plain Yogurt 1 L measuring cup
Cilantro 2.5 oz rough chop scale
Lemon Juice 2 Tbsp measuring spoon
Chipotle Paste 4 Tbsp prepped measuring spoon

PROCEDURE
1 Mix all ingredients in a stainless steel mixing
bowl thoroughly with a whisk.
2 Transfer into a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 2L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – CHIPOTLE SAUCE
RECIPE: DILL DIP
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 3 L measuring cup
Sour Cream 1 L measuring cup
Fresh Dill Weed 2 oz trimmed, no stems scales
Worcestershire Sauce 1.5 fl.oz measuring cup
Ground Black Pepper 1 fl.oz measuring cup
Garlic Powder 1 fl.oz measuring cup
Onion Powder 1.5 fl.oz measuring cup

PROCEDURE
1 Remove any large stems from dill. Smaller
stems can be chopped up. Chop dill finely so
that no clumps of dill weed are intact.
2 Mix all ingredients in a stainless steel mixing
bowl.
3 Transfer mixture into a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 4L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – DILL DIP
RECIPE: ENCHILADA SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Olive Canola Blend 5 fl.oz measuring cup
Yellow Onion 450 g fine dice scale
Minced Garlic 100 g scale
Tomato Sauce 1 can 2.84ml
Chili Powder 4 fl.oz measuring cup
Cayenne 1 Tbsp measuring spoon
Cumin 4 fl.oz measuring cup
Oregano 4 fl.oz dried measuring cup
Sea Salt 1 tsp baleine measuring spoon
Ground Black Pepper 1 fl.oz measuring cup
Water 4 cup measuring cup
White Vinegar 3 fl.oz measuring cup

PROCEDURE
1 Pre-heat oil in a handle pot over medium-high 4 Remove from heat and puree sauce with
heat and add finely diced onions. Sauté for 15 hand blender until smooth.
minutes, until onions are softened, stirring 5 Transfer mixture to a cambro, and place in an
periodically. Add garlic and sauté for 5 more ice bath to cool.
minutes. 6 Once cooled, lid, label and refrigerate.
2 Add dried spices (chili powder, cayenne,
cumin, oregano, salt, pepper) to pot, and
cook for 1-2 more minutes stirring constantly.
3 Add remaining ingredients; tomato sauce,
white vinegar and water. Bring to a simmer.
Simmer on low for 10 minutes.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 4.25L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – ENCHILADA SAUCE
RECIPE: FIRE ROASTED SALSA
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Fire Roasted Salsa 1 can
Cilantro 1 fl.oz rough chopped measuring cup
Cumin 0.5 tsp measuring spoon
Lime Juice 1 fl.oz measuring cup

PROCEDURE
1 Open the can of fire roasted salsa and check
for metal shavings.
2 Mix all ingredients in a large stainless steel
mixing bowl.
3 Transfer mixture into a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 3L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – FIRE ROASTED SALSA
RECIPE: GARLIC AIOLI
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 700 g scale
Minced Garlic 100 g scale
Lemon Juice 2 tsp measuring spoon
Sea Salt ½ tsp baleine measuring spoon
Ground Black Pepper ½ tsp measuring spoon
Tabasco Sauce 1 tsp measuring spoon
Buttermilk 6 fl.oz measuring cup

PROCEDURE

1 Mix all ingredients in a stainless steel mixing

bowl using a whisk.

2 Transfer mixture into a cambro.

3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 1.25L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – GARLIC AIOLI
RECIPE: HOISIN PEANUT SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Hoisin Sauce 26 fl.oz measuring cup
Peanut Butter 13 fl.oz measuring cup
Lime Juice 4 fl.oz measuring cup
Rice Vinegar 4 fl.oz measuring cup
Soy Sauce 8 fl.oz Kikkoman GF measuring cup

PROCEDURE
1 Place all ingredients in a stainless steel mixing
bowl.
2 Emulsify ingredients using a hand blender to
achieve a nice smooth texture.
3 Transfer to a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 2L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – HOISIN PEANUT SAUCE
RECIPE: HONEY DIJON VINAIGRETTE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Olive Canola Blend 1.5 L 6 cups measuring cup
Dijon Mustard 1.5 cups grainy measuring cup
Honey 1.5 cups measuring cup
Apple Cider Vinegar 2 cups measuring cup
Minced Garlic 2 Tbsp measuring spoon
Sea Salt 0.25 tsp baleine measuring spoon
Ground Black Pepper 1.5 Tbsp measuring spoon

PROCEDURE
1 Place all of the above ingredients, except oil,
into a large stainless still mixing bowl.
2 Using a hand blender, start to blend the
ingredients while slowly adding the oil, until
it’s completely emulsified.
3 Transfer the mixture to a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. IT IS IMPORTANT THIS DRESSING IS WELL SHAKEN OR WHISKED BEFORE BEING STOCKED ON LINE.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management
YIELD: 2.75L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – HONEY DIJON VINAIGRETTE
RECIPE: HORSERADISH MAYO
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 2 L 8 cups measuring cup
Horseradish 1 L 4 cups measuring cup
Ground Black Pepper 4 Tbsp 2fl.oz measuring spoon
Onion Powder 8 Tbsp 0.5 cups measuring spoon
Sea Salt 2 Tbsp 1fl.oz, baleine measuring spoon
Lemon Juice 2 Tbsp 1fl.oz measuring spoon

PROCEDURE
1 Mix all ingredients in a stainless steel mixing
bowl.
2 Transfer mixture into a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 3L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – HORSERADISH MAYO
RECIPE: LETTUCE WRAP SHOTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chili Garlic Sauce 1 tsp measuring spoon
Ginger 1 tsp minced fine measuring spoon
Canola Oil 1 Tbsp measuring spoon

PROCEDURE
1 Place all ingredients in a 2fl.oz black portion
cup.
2 Lid, date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – LETTUCE WRAP SHOTS
RECIPE: LIME CREMA
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 3 cups measuring cup
Sour Cream 3 cups measuring cup
Lime Juice 4 fl.oz measuring cup
Chili Powder 0.5 tsp measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.
2 Transfer to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.75L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – LIME CREMA
RECIPE: MAPLE BUTTER
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Euro Butter 8 oz melted scale
Maple Syrup 6 fl.oz measuring cup
Lemon Juice 1 fl.oz measuring cup

PROCEDURE
1 Melt butter in microwave in a portion cup.
Add maple syrup, and lemon juice and stir.

2 Lid, label and refrigerate or store in squeeze

bottle for use on line.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 14fl.oz
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – MAPLE BUTTER
RECIPE: MARGARITA CHILI SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bar Lime Juice 1 L measuring cup
Chili Powder 3 Tbsp measuring spoon
Cajun Spice 3 Tbsp prepped measuring spoon
Balsamic Vinegar 3 fl.oz measuring cup

PROCEDURE
1 Mix all ingredients in a stainless steel mixing
bowl.
2 Once combined, transfer mixture into a
cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – MARGARITA CHILI SAUCE
RECIPE: OIL & VINEGAR
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Olive Canola Blend 0.5 L measuring cup
Balsamic Vinegar 0.75 L measuring cup

PROCEDURE
1 Measuring ingredients into plastic squeeze
bottle.
2 Label and date.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.25L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – OIL & VINEGAR
RECIPE: PACIFIC RIM SOUP STOCK
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Sesame Oil 2 fl.oz measuring cup
Canola Oil 4 fl.oz measuring cup
Yellow Onion 350 g 1/8” slivered scale
Minced Garlic 250 g scale
Chinese 5 Spice 1 Tbsp measuring spoon
Ground Black Pepper 2 Tbsp measuring spoon
Soy Sauce 8 fl.oz wings GF measuring cup
Rice Vinegar 4 fl.oz measuring cup
Water 9 L measuring cup
Chicken Stock 350 g liquid scale

PROCEDURE
1 Add sesame oil, canola oil, yellow onion, and
minced garlic to a large stock pot over
medium-high heat. Sauté for 10 minutes or
until onions are soft.
2 Add remaining ingredients and bring to a boil.
3 Reduce heat and let simmer for 15 minutes.
4 Remove from heat and place in an ice bath to
cool.
5 Once cooled, portion at 20fl.oz into 32fl.oz
plastic portion cups. Make sure to be
continuously whisking the stock while
portioning to ensure an even distribution of
particulates.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM - Chilling
4. GRP – S&H – Sanitation Management
5. GRP – TM – Temperature Taking
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management
YIELD: 10L or 15 Portions
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – PACIFIC RIM SOUP STOCK
RECIPE: PICO DE GALLO
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Roma Tomatoes 14 oz 1/4” diced scale
Yellow Onion 5 oz 1/4” diced scale
Jalapenos 1 oz finely chopped scale
Lime Juice 2.5 fl.oz measuring cup
Cilantro 1 oz rough chopped scale
Sea Salt 0.75 tsp baleine measuring spoon
Ground Black Pepper 0.25 tsp measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.
2 Transfer mixture to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management

YIELD: 1L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – PICO DE GALLO
RECIPE: POKE SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Sweet Chili Soy Sauce 500 g prepped scale
Sriracha 175 g scale
Soy Sauce 75 g Kikkoman GF scale
Sesame Oil 175 g scale
Togarashi 2.5 tsp measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.
2 Transfer to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – POKE SAUCE
RECIPE: RED SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Canola Olive Oil Blend 8 fl.oz measuring cup
Yellow Onion 400 g fine dice scale
Minced Garlic 175 g scale
Tomato Sauce 1 can 2.84L
Oregano 2 Tbsp measuring spoon
Bay Leaf 4 ea
White Sugar 1 tsp measuring spoon
Ground Black Pepper .5 tsp measuring spoon

PROCEDURE
1 Pre-heat oil in a handle pot over medium-high
heat and add finely diced onions. Sauté for 15
minutes, stirring periodically, until onions are
completely soft.
2 Add garlic and sauté for 5 more minutes.
3 Add remaining ingredients and bring to a
simmer. Simmer on low for 20 minutes.
4 Remove and discard bay leaves.
5 Using a hand blender, puree mixture until
smooth.
6 Transfer mixture to a cambro, and place in an
ice bath to cool.
7 Once cooled, lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. CCP – TM – Hot Holding
5. GRP – S&H – Sanitation Management
6. GRP – TM – Temperature Taking
7. GRP – P&E – Equipment – Selection & Maintenance
8. GRP – PPH – Product Rotation
9. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
10. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
11. GRP – PPH – Shelf Life Management
YIELD: 3.5L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – RED SAUCE
RECIPE: RED WINE VINAIGRETTE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Dijon Mustard 8 fl.oz grainy measuring cup
Honey 6 fl.oz measuring cup
Red Onion 0.5 lb minced scale
Red Wine Vinegar 1.5 L measuring cup
Canola Oil 2 L measuring cup
Lemon Juice 1 fl.oz measuring cup
Basil 2 fl.oz dried measuring cup
Parsley 4 fl.oz rough chopped measuring cup
Sea Salt 1 Tbsp baleine measuring spoon

PROCEDURE
1 Place all ingredients, except for the canola oil
into a stainless steel mixing bowl.
2 While using the hand blender on high, start to
blend the ingredients, while slowly drizzling in
the oil until it’s completely emulsified, about
1 minute.
3 Transfer mixture into a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 4.25L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – RED WINE VINAIGRETTE
RECIPE: SESAME SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Soy Sauce 375 g kikkoman GF scale
Olive Canola Blend 285 g scale
Tahini 75 g scale
Dry Mustard 2 tsp measuring spoon
Minced Garlic 20 g scale
Yellow Onion 150 g fine dice scale
Mayonnaise 350 g scale

PROCEDURE
1 Finely dice yellow onions.
2 Combine all ingredients in a stainless steel
mixing bowl.
3 Blend sauce with a hand blender until
smooth. Be sure to blend all pieces of onion.
4 Transfer sauce into a cambro.
5 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.25L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SESAME SAUCE
RECIPE: SLAW DRESSING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 1 L measuring cup
Sweet Relish 18 fl.oz Strubb’s measuring cup
Buttermilk 6 fl.oz measuring cup
Horseradish 4 fl.oz measuring cup
Dijon Mustard 2 fl.oz smooth measuring cup
Cider Vinegar 2 fl.oz measuring cup
White Sugar 2 fl.oz measuring cup
Ground Black Pepper 2 tsp measuring spoon
Sea Salt 2 tsp baleine measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.

2 Transfer to a cambro.

3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 2.25L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SLAW DRESSING
RECIPE: SPICED YOGURT SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 1.5 L measuring cup
Plain Yogurt 1.5 L measuring cup
Tabasco 1 tsp measuring cup
Smoked Paprika 1 tsp measuring spoon
Cayenne Pepper 4 tsp measuring spoon
Lemon Juice 3.25 fl.oz measuring spoon
Ranch Powder 1 pkg 28g package

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.
2 Transfer to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 3.5L
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SPICED YOGURT
RECIPE: SPINACH & ARTICHOKE DIP
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Butter 8 oz scale
Yellow Onion 3.5 oz minced scale
Minced Garlic 1 oz scale
Flour 8 oz scale
Chicken Soup Base 4 oz liquid scale
Water 1.25 L measuring cup
Whipping Cream 1 L measuring cup
Grana Padano 7 oz grated scale
Mozzarella 3.5 oz scale
Sea Salt 2.5 tsp baleine measuring spoon
Ground Black Pepper 1.5 tsp measuring spoon
Tabasco Sauce 2 tsp measuring spoon
Worcestershire Sauce 2 tsp measuring spoon
Spinach 2000 g 825 g thawed & drained scale
Artichokes 375 g drained & rough chop scale
Lemon Juice 4.5 fl.oz measuring cup
Sour Cream 8 fl.oz measuring cup

PROCEDURE
1 Melt butter over medium heat in a handle pot
and add onions and garlic. Saute for 10
minutes or until onions are fully cooked and
soft.
2 Slowly whisk in flour to avoid any lumps. Cook
flour for 5 minutes or until it is light golden
brown while stirring periodically.
3 Add chicken stock, water, cream, salt, pepper,
worcestershire, tabasco and bring to a
simmer.
4 Once simmering add cheeses and stir,
breaking up any lumps of cheese.
5 Using 2000 grams of fully thawed spinach,
squeeze out as much moisture as possible
using a potato ricer. Spinach should weigh no
more than 900 grams. If spinach weighs more
than that, do not add it to the dip as it will
ruin it. Squeeze it out again.
6 Add spinach and rough chopped artichokes to
pot and bring back to a simmer.
7 Remove from heat and stir in sour cream and
lemon juice. Puree using a hand blender. This
will break up any chunks of spinach and
artichokes and make the sauce smooth.
8 Place in walk-in to cool. Once cooled, portion
at 6oz (6fl.oz) into plastic portion cups and
lid, label and refrigerate.

YIELD: 4.5 L or 24 Portions

SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SPINACH & ARTICHOKE DIP
 KEY QUALITY AND FOOD HANDLING POINTS:
1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. CCP – TM – Hot Holding
5. GRP – S&H – Sanitation Management
6. GRP – TM – Temperature Taking
7. GRP – P&E – Equipment – Selection & Maintenance
8. GRP – PPH – Product Rotation
9. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
10. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
11. GRP – PPH – Shelf Life Management
RECIPE: SRIRACHA AIOLI
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mayonnaise 1 L measuring cup
Sriracha Hot Sauce 8 fl.oz measuring cup
Togarashi 1 tsp measuring spoon
Lime Juice 1 Tbsp measuring spoon

PROCEDURE
1 Mix all ingredients in a stainless steel mixing
bowl.
2 Transfer to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.25L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SRIRACHA AIOLI
RECIPE: STEAK SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Olive Canola Blend 16 fl.oz measuring cup
Balsamic Vinegar 16 fl.oz measuring cup
Worcestershire Sauce 1 fl.oz measuring cup

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl using a whisk.
2 Transfer sauce to a cambro or squeeze bottle.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 1L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – STEAK SAUCE
RECIPE: SWEET CHILI SOY SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Soy Sauce 16 fl.oz wing’s GF measuring cup
Thai Sweet & Spicy 16 fl.oz measuring cup
Rice Wine Vinegar 8 fl.oz measuring cup
Honey 4 fl.oz measuring cup
Chili Flakes 4 tsp measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl using a whisk.
2 Transfer to a cambro.
3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.25L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – SWEET CHILI SOY SAUCE
RECIPE: TARTAR SAUCE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Stuffed Green Olives 5 oz rough chop scale
Dill Pickles 8 oz rough chop scale
White Onion 12 oz rough chop scale
Mayonnaise 2.5 L measuring cup
Horseradish 8 fl.oz measuring cup
Dijon Mustard 4 fl.oz grainy measuring cup
Mustard 4 fl.oz yellow measuring cup
Dill Pickle Juice 4 fl.oz measuring cup
Worcestershire Sauce 2 Tbsp measuring spoon
Dill Weed 1 Tbsp fresh measuring spoon
Cayenne Pepper 1 tsp measuring spoon
Lemon Juice 5 fl.oz measuring cup

PROCEDURE
1 Place olives, pickles and white onion in robot-
coupe and pulse until chunky, not pureed.
2 Mix all remaining ingredients in a large
stainless steel mixing bowl along with the
blended mixture.
3 Transfer into a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 4L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – TARTAR SAUCE
RECIPE: THAI DRESSING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Lime Juice 8 fl.oz measuring cup
Chili Garlic Sauce 8 fl.oz measuring cup
Canola Oil 8 fl.oz measuring cup
Fish Sauce 4 fl.oz measuring cup
White Sugar 4 fl.oz measuring cup
Honey 2 fl.oz measuring cup
Minced Garlic 1 tsp measuring spoon
Sea Salt 0.5 tsp baleine measuring spoon

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl using a whisk.

2 Transfer to a cambro.

3 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 1L
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – THAI DRESSING
RECIPE: THAI MARINADE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Pureed Lemongrass 175 g scale
Chinese Soy Sauce 2 fl.oz Wings GF measuring cup
Fish Sauce 2 fl.oz measuring cup
Brown Sugar 4 fl.oz packed measuring cup
Minced Garlic 3 Tbsp measuring spoon
Lemon Juice 4 fl.oz measuring cup
Canola Oil 6 fl.oz measuring cup
Sriracha Hot Sauce 2 fl.oz measuring cup

PROCEDURE
1 Place all ingredients in a cambro and mix
thoroughly using a hand blender.

2 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 24fl.oz
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – THAI MARINADE
PREP MANUAL: STARCHES
1. Baked Chickpeas 25. Rice Forms
2. Basmati Rice 26. Rice Noodles
3. Brown Rice 27. Rigatoni Noodles
4. Brussels Sprouts Shot 28. Sesame Seeds
5. Cajun Spice 29. Soup Dumplings
6. Candied Almonds 30. Steak Spice
7. Cavatappi Noodles 31. Sticky Rice
8. Cheese Curd Portion 32. Sweet Potato Fries
9. Chicken Breading 33. Thai Noodles
10. Cream Cheese 34. Toasted Coconut
11. Croutons 35. Toasted Sesame Seeds
12. Dry Batter Mix 36. Toasted Walnuts
13. Enchilada Cheese Portion 37. Veggie Patty
14. Fish Batter 38. Wet Batter
15. Flatbread Dough
16. Fried Onion Garnish
17. Fry Salt
18. Garlic Mashed Potatoes
19. Macaroni Cheese Portion
20. Nachos
21. Onion Breading
22. Panko Topping
23. Pistachio Topping
24. Potato Crisps
RECIPE: BAKED CHICKPEAS - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chickpeas 1 can drained and rinsed
Fry Salt 2 Tbsp prepped measuring spoon
Olive/Canola Oil Blend 1.5 fl.oz measuring cup

PROCEDURE
1 Pre-heat oven by selecting “chickpea prep”.
Once oven beeps it is pre-heated. 5 Place tray in oven, ensure “chickpea prep” is
on the screen and allow to cook. Once oven
2 Drain, rinse thoroughly and set chickpeas beeps chickpeas are done.
aside to drip dry for 5-10 minutes. It’s
important the chickpeas are quite dry before 6 Once completely crisp and browned, remove
seasoning them. from oven and allow to cool on the baking
tray for at least on hour.
3 Transfer chickpeas into a large stainless steel
bowl, add oil blend, seasoning and toss until 7 Transfer into a cambro.
thoroughly coated and seasoned evenly.
4 Place seasoned chickpeas on a non- 8 Lid, label and store.
parchment lined baking sheet so heat is in
direct contact with them.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 1.5L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – BAKED CHICKPEAS
RECIPE: BAKED CHICKPEAS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chickpeas 1 can drained and rinsed
Fry Salt 2 Tbsp prepped measuring spoon
Olive/Canola Oil Blend 1.5 fl.oz measuring cup

PROCEDURE
1 Pre-heat oven to 400°F.
2 Drain, rinse thoroughly and set chickpeas
aside to drip dry for 5-10 minutes. It’s
important the chickpeas are quite dry before
seasoning them.
3 Transfer chickpeas into a large stainless steel
bowl, add oil blend, seasoning and toss until
thoroughly coated and seasoned evenly.
4 Place seasoned chickpeas on a non-
parchment lined baking sheet so heat is in
direct contact with them.
5 Place tray in oven for 40 minutes, or until
very crispy. When the tray is shaken, they
should sound like little pebbles on the tray. If
these are even slightly mushy, they are not
done and let them continue to cook.
6 Once completely crisp and browned, remove
from oven and allow to cool on the baking
tray for at least on hour.
7 Transfer into a cambro.
8 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 1.5L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – BAKED CHICKPEAS
RECIPE: BASMATI RICE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Basmati Rice 3.75 lb soaked & rinsed scale
Water 4 L measuring cup
Canola Oil 3.25 fl.oz measuring cup
Salt 1 Tbsp measuring spoon
Ground Black Pepper 1 Tbsp measuring spoon

PROCEDURE
1 Put rice into the metal bowl of the rice 8 Once cooked, transfer immediately to a
cooker. parchment lined baking tray, spread out
2 Place metal bowl in sink, under cold, running evenly for efficient cooling and place on rack
water. in the walk-in cooler.
3 Move the rice around with your hand 9 Once cooled, portion at 7oz into a portion
frequently to let all of the excess starch run bag or 16fl.oz plastic portion cup.
off and down the drain. 10 Lid, label and refrigerate.
4 Drain rice in a colander or strainer.
5 Place rice back into the bowl of the rice
cooker and add water, oil, salt and pepper.
6 Place the bowl into the rice cooker, cover and
turn the rice cooker on.
7 It is important that the lid remains on the rice
cooker until the unit turns itself off.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 22 Portions
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – BROWN RICE
RECIPE: BROWN RICE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Brown Rice 3.75 lb scale
Water 4 L measuring cup

PROCEDURE
1 Put rice into the metal bowl of the rice
cooker. Add water and stir.
2 Place lid on rice cooker, and turn rice cooker
on.
3 It is important that the lid remains on the rice
cooker until the unit turns itself off.
4 Once cooked, transfer immediately to a
parchment lined baking tray, spread out
evenly for efficient cooling and place on rack
in the walk-in cooler.
5 Once cooled, portion at 8oz into portion bags
or a 16fl.oz plastic portion cup.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 20 Portions
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – BROWN RICE
RECIPE: BRUSSELS SPROUTS SHOT
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Econo Parm 1 fl.oz measuring cup
Sea Salt 1/8 tsp baleine measuring spoon
Ground Black Pepper 1/8 tsp measuring spoon
Chili Flakes 1/8 tsp measuring spoon

PROCEDURE
1 Place ingredients in a 2fl.oz plastic portion
cup.
2 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – BRUSSELS SPROUTS SHOT
RECIPE: CAJUN SPICE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chili Powder 16 fl.oz measuring cup
Smoked Paprika 16 fl.oz measuring cup
Brown Sugar 12 fl.oz packed measuring cup
Ground Black Pepper 4 fl.oz measuring cup
Garlic Powder 8 fl.oz measuring cup
Cumin 4 fl.oz measuring cup

PROCEDURE
1 Place all ingredients in a stainless steel mixing
bowl and thoroughly mix.
2 Transfer mixture to a cambro.
3 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management
YIELD: 2L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CAJUN SPICE
RECIPE: CANDIED ALMONDS - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Slivered Almonds 8 oz scale
Butter 1.5 oz melted scale
White Sugar 2.5 Tbsp measuring spoon
Sea Salt 0.25 tsp baleine measuring spoon

PROCEDURE
1 Pre-heat oven by selecting “candied almond
prep”. Once oven beeps it is pre-heated. 5 Place tray in the oven, ensure “candied
almond prep” Is on the screen and allow to
2 Add melted butter, almonds, 2 Tbsp sugar cook. Once oven beeps almonds are cooked
and salt to a stainless steel mixing bowl and
mix thoroughly. 6 Remove from the oven and cool immediately.

3 Once almonds are fully coated in the butter 7 Place into a cambro or plastic portion cup.
and seasonings, place mixture on a lined
baking sheet. 8 Lid, label and store.

4 Add the remaining 0.5 Tbsp of sugar, evenly

distributing over top the entire almond
mixture.

KEY QUALITY AND FOOD HANDLING POINTS:

1. IT IS VERY IMPORTANT THE ALMONDS ARE COATED PROPERLY WITH THE BUTTER AND
SEASONINGS. BE SURE TO MIX WELL BEFORE AND DURING THEIR TIME IN THE OVEN.
2. CCP – TM – Temperature Control Requirements
3. CCP – TP – Cooking & Reheating
4. CCP – TM – Chilling
5. GRP – S&H – Sanitation Management
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 16fl.oz
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CANDIED ALMONDS
RECIPE: CANDIED ALMONDS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Slivered Almonds 8 oz scale
Butter 1.5 oz melted scale
White Sugar 2.5 Tbsp measuring spoon
Sea Salt 0.25 tsp baleine measuring spoon

PROCEDURE
1 Pre-heat oven to 450°F. 5 Place tray in oven for 5.5 minutes, stirring
once at 3 minutes. Make sure to watch this
2 Add melted butter, almonds, 2 Tbsp sugar item VERY closely as the butter can burn
and salt to a stainless steel mixing bowl and quickly.
mix thoroughly.
6 Remove from the oven and cool immediately.
3 Once almonds are fully coated in the butter
and seasonings, place mixture on a lined 7 Place into a cambro or plastic portion cup.
baking sheet.
8 Lid, label and store.
4 Add the remaining 0.5 Tbsp of sugar, evenly
distributing over top the entire almond
mixture.

KEY QUALITY AND FOOD HANDLING POINTS:

1. IT IS VERY IMPORTANT THE ALMONDS ARE COATED PROPERLY WITH THE BUTTER AND
SEASONINGS. BE SURE TO MIX WELL BEFORE AND DURING THEIR TIME IN THE OVEN.
2. CCP – TM – Temperature Control Requirements
3. CCP – TP – Cooking & Reheating
4. CCP – TM – Chilling
5. GRP – S&H – Sanitation Management
6. GRP – P&E – Equipment – Selection & Maintenance
7. GRP – PPH – Product Rotation
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management
YIELD: 16fl.oz
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CANDIED ALMONDS
RECIPE: CAVATAPPI NOODLES - RATIONAL

INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH

Cavatappi Noodles 2.5 lbs uncooked scale
Sea Salt 1 fl.oz baleine measuring cup
Olive Canola Blend 2 fl.oz measuring cup

PROCEDURE
1 Place noodles in a stainless steel half pan or 3 Once the pasta is done, immediately strain it
full size pan. Fill pan with water until water is and rinse with cold water to stop the cooking
1” above level of noodles. No noodles should process.
be uncovered.
4 Once cooled, oil your pasta immediately then
2 Pre-heat the oven for pasta prep by selecting portion into 16fl.oz portion cups or portion
“pasta prep” in the rational oven screen in bags at a weight of 7oz.
the “steam prep” section of the cooking
menu. When the oven beeps, place noodles 5 Lid, day dot and refrigerate.
in oven. Close the oven door and wait until
the oven beeps indicating that the noodles
are done cooking.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 12 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – RIGATONI NOODLES
RECIPE: CAVATAPPI NOODLES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Cavatappi 2.5 lbs uncooked scale
Sea Salt 1 fl.oz baleine measuring cup
Olive Canola Blend 2 fl.oz measuring cup

PROCEDURE
1 Fill a stock pot with water, place on stove and
bring to a boil.
2 Once water is boiling, add salt followed by
dried pasta and immediately give it a stir to
prevent it from sticking.
3 Turn heat to medium high, and cook pasta for
approximately 12 minutes, or until al dente.
Do not overcook.
4 Once the pasta is done, immediately strain it
and rinse with cold water to stop the cooking
process.
5 Once cooled, oil your pasta immediately then
portion into 16fl.oz portion cups or portion
bags at a weight of 7oz.
6 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 12 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CAVATAPPI NOODLES
RECIPE: CHEESE CURD PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Cheese Curds 1.5 oz scale

PROCEDURE
1 Portion curds at 1.5oz into an 8fl.oz portion
cup or portion bags.
2 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CHEESE CURD PORTIONS
RECIPE: CHICKEN BREADING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Flour 25 lbs ½ bag scale
Sea Salt 1.5 cups baleine measuring cup
Ground Black Pepper 1.5 cups measuring cup
Smoked Paprika 0.5 cup measuring cup
Garlic Powder 1 cup measuring cup
Onion Powder 1 cup measuring cup
Ground Sage 2 Tbsp measuring spoon
Cayenne Pepper 4 Tbsp measuring spoon

PROCEDURE
1 Add ingredients to a bus bin and mix
thoroughly.
2 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 25L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CHICKEN BREADING
RECIPE: CREAM CHEESE PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Cream Cheese 1 oz scale

PROCEDURE
1 Weigh 1oz of cream cheese and roll it into a
ball with your hands.
2 Take 2 sheets of patty paper and spray 1 side
of each with pan spray.
3 Place balled cream cheese in between
sprayed sides of patty paper and press down
on it with a side plate. Cream cheese should
be about 1/8” thick.
4 Using a dough cutter lightly score each cream
cheese portion into 8 equal pieces.
5 Stack cream cheese portions in a 1/6th pan
insert and wrap with plastic wrap.
6 Date and freeze.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CREAM CHEESE PORTIONS
RECIPE: CROUTONS – RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bread 2 lbs 3/4” cubes scale
Olive Canola Blend 6 fl.oz measuring cup
Sea Salt 0.5 tsp baleine measuring spoon
Ground Black Pepper 1 Tbsp measuring spoon
Thyme 1 Tbsp dried measuring spoon

PROCEDURE
1 Pre-heat oven by selecting “crouton prep”.
Once oven beeps it is pre-heated.
2 Place bread on cutting board. Use any extra
bread you may have on hand. Cut bread into
¾” cubes.
3 Spread cubes evenly over a parchment lined
baking sheet.
6 Place croutons in oven, ensure “croutons
prep” is on the screen and allow to cook.
Once oven beeps croutons are done.
7 Once completely toasted, allow croutons to
cool at room temperature, uncovered, for 2
hours. They need to be completely dried out
before use.

4 Slowly drizzle the olive/canola blend over the 8 Place the croutons in a cambro container to
bread. Be sure to distribute it evenly over the be stored until needed.
bread.
9 Lid, label and store.
5 Sprinkle the dry ingredients over bread
evenly. Gently mix seasoned bread mixture to
evenly distribute ingredients.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control
Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection &
Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen
& Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 1.75Lbs.
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CROUTONS
RECIPE: CROUTONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bread 2 lbs 3/4” cubes scale
Olive Canola Blend 6 fl.oz measuring cup
Sea Salt 0.5 tsp baleine measuring spoon
Ground Black Pepper 1 Tbsp measuring spoon
Thyme 1 Tbsp dried measuring spoon

PROCEDURE
1 Pre-heat oven to 325°F. 6 Place in oven. Set timer for 9 minutes. At 9
minutes, mix croutons on tray for even
2 Place bread on cutting board. Use any extra cooking. Set timer and cook for an additional
bread you may have on hand. Cut bread into 9 minutes or until all croutons are completely
¾” cubes. toasted and golden brown.

3 Spread cubes evenly over a parchment lined
baking sheet.
4 Slowly drizzle the olive/canola blend over the
bread. Be sure to distribute it evenly over the
bread.
5 Sprinkle the dry ingredients over bread
evenly. Gently mix seasoned bread mixture to
evenly distribute ingredients.
7 Once completely toasted, allow croutons to
cool at room temperature, uncovered, for 2
hours. They need to be completely dried out
before use.
8 Place the croutons in a cambro container to
be stored until needed.
9 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control
Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection &
Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen
& Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1.75Lbs.
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – CROUTONS
RECIPE: DRY BATTER MIX
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Corn Starch 4 cups measuring cup
Baking Powder 3 Tbsp measuring spoon

PROCEDURE
1 Combine ingredients in a stainless steel
mixing bowl.
2 Transfer mixture into a cambro.
3 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management
YIELD: 1L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – DRY BATTER MIX
RECIPE: ENCHILADA CHEESE PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Mozzarella Cheese 2.5 oz shredded scale
Cheddar Cheese 2.5 oz shredded scale

PROCEDURE
1 Weigh out the appropriate amount of each
cheese using a scale and place in portion bag.
5oz portions.
2 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – ENCHILADA CHEESE PORTIONS
RECIPE: FISH BATTER
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Blonde Lager 32 fl.oz draught measuring cup
Fish Batter 36 fl.oz 27oz measuring cup

PROCEDURE
1 Pour beer in a stainless steel mixing bowl.
Slowly add fish batter while mixing vigorously
with a whisk.
2 See manager regarding consistency.
3 Transfer mixture into a 1/3rd insert.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1.5L
SHELF LIFE: 1 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – FISH BATTER
RECIPE: FLATBREAD DOUGH
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Doughball 1 each
Pan Spray 1 tsp 1 quick spray
Semolina Flour 1 Tbsp measuring spoon

PROCEDURE
1 Pull desired number of dough balls and place
into a pan sprayed portion bag.
2 Place on baking sheet in the cooler overnight;
and up to two days.
3 Once the dough has been proofed, lightly
dust counter top with semolina flour to
prevent dough from sticking. Roll out dough
in an oval shape to fit the large rectangle
plate with the top and bottom edges; as well
as the left and right edges of the dough
should be touching the edges of the plate.
4 Make sure the dough is panned out evenly all
the way across.
5 Place dough between two sheets of
parchment paper, that have been lightly
dusted with semolina flour.
6 Place flatbreads in a ½ pan insert, tightly wrap
with plastic wrap, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – FLATBREAD DOUGH
RECIPE: FRIED ONION GARNISH
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
White Onion 1 lb 1/8” slivers scale
Milk 1 fl.oz 2% measuring cup
Onion Breading 1 L prepped measuring cup

PROCEDURE
1 Slice white onions into thin 1/8” slivers using
a mandolin.
2 Place sliced onions in a stainless steel mixing
bowl and add milk. Gently mix until all onions
are lightly coated. Drain off any excess milk.
3 Place onions into sifter and cover with onion
breading. Gently shake off all excess
breading into another stainless steel mixing
bowl. Repeat this process as many times as
necessary to get a nice even coating.
4 Place onion garnish in deep fryer basket and
cook for 4-5 minutes, or until crispy, golden
brown. Drain excess oil onto paper towels
and let cool at room temperature for 2 hours
before placing into a cambro container.
5 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 1L
SHELF LIFE: 1 DAY
STATE & MAIN – PREP MANUAL – STARCHES – FRIED ONION GARNISH
RECIPE: FRY SALT
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Seasoning Salt 2.5 lb scale
Garlic Powder 10 oz scale
Onion Powder 5 oz scale
Ground Black Pepper 5 oz scale
Dill Weed 2.5 oz dried scale
Cumin 3 Tbsp measuring spoon
Cayenne Pepper 3 Tbsp measuring spoon

PROCEDURE
1 Mix all ingredients together in a stainless
steel mixing bowl.
2 Transfer mixture to a cambro.
3 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 1.5L
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – FRY SALT
RECIPE: GARLIC MASHED POTATOES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Plain Mashed Potatoes 4 LB 1 bag, boiled in bag
Garlic Butter 4 fl.oz prepped measuring cup
Sea Salt 1/2 tsp baleine measuring spoon

PROCEDURE
1 Once mashed is completely heated
throughout, remove from pot and empty bag
into a stainless steel mixing bowl.
2 Add garlic butter and salt to bowl and mix
until butter is melted and fully incorporated
into mashed.
3 Place in 1/3 pan insert in hot well until ready
to serve.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 8 PORTIONS
SHELF LIFE: 1 DAY
STATE & MAIN – PREP MANUAL – STARCHES – GARLIC MASHED POTATOES
RECIPE: MACARONI CHEESE PORTION
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Cheddar Cheese 1.5 oz shredded scale
Cream Cheese 1 oz scale
Parmesan Cheese 0.5 oz shaved scale

PROCEDURE
1 Place all ingredients listed above into an
8fl.oz portion cup or portion bags.
2 Try and break the cream cheese into small
pieces, as it will melt down more quickly
when preparing the dish.
3 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 1 Portion
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – MACARONI CHEESE PORTION
RECIPE: NACHOS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Corn Tortillas Pre-Cut 1 lb frozen

PROCEDURE

1 Remove fry baskets from the fryers and skim

oil for any debris.
2 Place 2 large handfuls of the tortillas directly
into the oil and gently toss with a spider.
3 The cooking time is approximately 1 minute.
4 When removing nachos from deep fryer,
place into empty fry baskets to let excess oil
drain off.
5 Place in a paper towel lined container.
6 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 0.92LB
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – NACHOS
RECIPE: ONION BREADING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Bread Crumbs 1 L 4 cups measuring cup
Corn Starch 1 L 4 cups measuring cup
Flour 1 L 4cups measuring cup
Smoked Paprika 6 fl.oz 0.75 cups measuring cup
Montreal Steak Spice 2 fl.oz 0.25 cups measuring cup

PROCEDURE
1 Thoroughly mix all ingredients together in a
large grey bus bin.
2 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 3.25L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – ONION BREADING
RECIPE: PANKO TOPPING - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Panko Crumb 8 oz scale
Butter 5 oz scale
Ground Black Pepper 0.5 tsp measuring spoon
Econoblend Parm 2 oz scale
Smoked Paprika 0.5 Tbsp measuring spoon

PROCEDURE
1 Melt butter in microwave. 8 Lid, label and refrigerate.

2 Once butter is melted, combine all

ingredients in a stainless steel mixing bowl.

3 Pre-heat oven by clicking on “Panko” and

dragging it to the appropriate shelf. Wait for
oven to beep indicating that pre-heating is
done.

4 Spread out topping mixture between 2

rational pans sprayed with pan spray.

5 Place in oven and close door. Wait for oven to

beep indicating the Panko Topping is done.

6 Place in walk-in to cool.

7 Transfer to a cambro.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 32fl.oz
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – PANKO TOPPING - RATIONAL
RECIPE: PANKO TOPPING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Panko Crumb 8 oz scale
Butter 5 oz scale
Ground Black Pepper 0.5 tsp measuring spoon
Econoblend Parm 2 oz scale
Smoked Paprika 0.5 Tbsp measuring spoon

PROCEDURE
1 Melt butter in a frying pan. If doubling or
tripling this recipe, make sure to use a large
pan or handle pot instead.
2 Once butter is melted, add panko crumb to
pan and toast until color has changed to a
deep, golden brown.
3 It’s really important to keep a close eye on
this during the toasting process and make
sure to continually stir it to prevent burning.
4 Add black pepper, smoked paprika and
econo-parm. Mix thoroughly and remove
from heat.
5 Spread out topping mixture on a parchment
lined baking sheet and allow to cool.
6 Transfer into a cambro.
7 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 32fl.oz
SHELF LIFE: 5 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – PANKO TOPPING
RECIPE: PISTACHIO TOPPING
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Pistachios 150 g toasted scale
Panko Bread Crumb 50 g scale
Euro Butter 100 g softened scale
Sea Salt 5 g baleine scale
Parsley 8 g rough chop scale

PROCEDURE
1 Place pistachios on a pizza pan or roasting
pan and spread out to roast evenly. Roast in
the oven at 350°F for 5 minutes.

2 While pistachios are still warm add all

ingredients in bowl of robot-coupe and
puree. Scrape down sides of bowl and
continue to puree.

3 Place into a plastic portion cup and place in

walk-in to cool.

4 Once cooled, lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 300 G
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – PISTACHIO TOPPING
RECIPE: POTATO CRISPS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Potato Crisps 6 bags 1 case

PROCEDURE
1 Cut open bags of potato crisps into a large
grey bus bin.
2 Portion crisps at 10oz into a 3lb portion bag.
3 Carefully place portions back into original box
the crisps come in for storage.
4 Date, close box and freeze.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management

YIELD: 47 Portions
SHELF LIFE: 10 DAYS
FRANWORKS – PREP MANUAL – STARCHES – POTATO CRISPS
RECIPE: RICE FORMS PREP
INGREDIENT QUANTITY UNIT
Sticky Rice 1 recipe
PROCEDURE
1 Cook a full recipe of sticky rice, according to
the prep manual.
2 Immediately after the rice is finished, let it
rest in the rice cooker bowl on the counter
top, uncovered so that it begins to cool
enough for it to be handled.
3 After about 10 minutes, you need to start
forming the rice portions. It is vital that this
happens when the rice is still warm, so that
the forms stick together and will not fall apart
when fried. If your rice is not warm enough
when forming, the portions will not hold up.
4 Wear a double pair of latex gloves so that
your hands are protected from the warm rice.
Keep a cambro of water on hand so that you
can regularly wet your gloves which will
prevent the rice from sticking to our hands.
5 Spray both the mold, and the lid of the mold
with pan spray, and evenly fill with 6oz of
warm rice.
KEY QUALITY AND FOOD HANDLING POINTS:
1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
SPECIFICATION MEASURED WITH
cooked
6 Ensure rice has been spread evenly in the rice
mold and press. If rice hasn’t been spread
evenly in the mold the rice forms will not
pack properly.
7 Remove the forms from the mold, and place
them on a parchment lined baking sheet to
cool at room temperature.
8 Continue the process until you’ve formed the
entire recipe of sticky rice, and make sure
that you use pan spray in both the mold and
the lid each time you refill the mold.
9 Allow the rice portions to cool at room
temperature for approximately 30 minutes,
then portion into 5 pieces and wrap with
saran wrap.
10 Date each portion and refrigerate.
11 These portions should be made fresh each
morning, and discarded at the end of each
night.
12 Lid, label and store.
YIELD: 25 PORTIONS
SHELF LIFE: 1 DAY
STATE & MAIN – PREP MANUAL – STARCHES – RICE FORMS
RECIPE: RICE NOODLES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Pad Thai Noodles 1 pack
Canola Oil 1 fl.oz measuring cup

PROCEDURE
1 Place noodles in a stainless steel mixing bowl
and fill bowl with hot tap water. Be sure all
noodles are submerged.
2 Allow noodles to soak 25 minutes, stirring
periodically. Be sure to set a timer.
3 Remove noodles from water and drain. Shock
with cold water to stop the cooking process.
4 Toss noodles in canola oil to prevent them
from clumping and drying out.
5 Portion noodles to 6oz into portion bags.
6 Date and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 7 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – RICE NOODLES
RECIPE: RIGATIONI NOODLES - RATIONAL
RIGATONI NOODLES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Rigatoni Noodles 2.5 Kg scale
Canola Oil 2 fl.oz measuring cup
Sea Salt 1 Tbsp baleine measuring spoon

PROCEDURE
1 Place noodles in a stainless steel half pan or 3 Once the pasta is done, immediately strain it
full size pan. Fill pan with water until water is and rinse with cold water to stop the cooking
1” above level of noodles. No noodles should process.
be uncovered.
4 Once cooled, oil your pasta immediately then
2 Pre-heat the oven for pasta prep by selecting portion into 16fl.oz portion cups or portion
“pasta prep” in the rational oven screen in bags at a weight of 7oz.
the “steam prep” section of the cooking
menu. When the oven beeps, place noodles 5 Lid, day dot and refrigerate.
in oven. Close the oven door and wait until
the oven beeps indicating that the noodles
are done cooking.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management
YIELD: 12 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – RIGATONI NOODLES
RECIPE: RIGATONI NOODLES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Rigatoni 2.5 Kg scale
Canola Oil 2 fl.oz measuring cup
Sea Salt 1 Tbsp baleine measuring spoon

PROCEDURE
1 Fill a stock pot with water, place on stove and 5 Once cooled, oil your pasta immediately then
bring to a boil. portion into 16fl.oz portion cups or portion
bags at a weight of 7oz.
2 Once water is boiling, add salt and carefully
add pasta and immediately give it a stir to 6 Lid, day dot and refrigerate.
prevent it from sticking.

3 Turn heat to medium high, and cook pasta for

approximately 8-10 minutes, or until al dente.
Do not overcook.

4 Once the pasta is done, immediately strain it

and rinse with cold water to stop the cooking
process.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 12 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – RIGATONI NOODLES
RECIPE: SESAME SEEDS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
White Sesame Seeds 16 fl.oz toasted measuring cup
Black Sesame Seeds 16 fl.oz measuring cup

PROCEDURE
1 Mix sesame seeds together in a stainless steel
mixing bowl.
2 Transfer to shaker.
3 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 1L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – SESAME SEEDS
RECIPE: SOUP DUMPLING PORTIONS - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Soup Dumplings 30 pieces frozen
Chili Garlic Oil 2 fl.oz prepped measuring cup

PROCEDURE
1 Line egg tray with plastic wrap and 5 Place trays of dumplings in walk-in cooler and
generously spray with pan spray. allow to cool for 2 hours.

2 Carefully place dumplings in slots seem side 6 Carefully place cooled dumplings in stainless
up. steel mixing bowl and add chili garlic oil.

7 Using a gloved hand, gently coat the

3 Place egg trays on baking sheet.
dumplings in oil.

4 Pre-heat oven for soup dumpling prep by

8 Once cooled, portion 6 dumplings into a
selecting “soup dumpling prep” in the
16fl.oz portion cup.
rational oven “steam prep” screen. When the
oven beeps, place tray of dumplings in oven.
9 Lid, day dot and refrigerate.
Close the oven door and wait until the oven
beeps indicating that the dumplings are done
cooking.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 5 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – SOUP DUMPLINGS - RATIONAL
RECIPE: SOUP DUMPLING PORTIONS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Soup Dumplings 24 pieces frozen
Chili Garlic Oil 1.5 fl.oz prepped measuring cup

PROCEDURE
1 Fill a deep hotel pan with 2” of water. Place
over saute burners and bring to a boil over
high heat.
2 Take a full size parchment paper and fold in
half and place inside a full size hotel pan.
Make sure parchment is only covering the
bottom of the pan and not the holes on the
side. Spray generously with pan spray.
5 Carefully place cooled dumplings in stainless
steel mixing bowl and add chili garlic oil.
6 Using a gloved hand, gently coat the
dumplings in chili oil and portion 6 dumplings
into a 16fl.oz portion cup.
7 Lid, day dot and refrigerate.

3 Place dumplings on parchment paper in rows

of 4 by 6. Insert perforated pan into hotel pan
with boiling water and place lid on top. Set
timer for 10 minutes.

4 After 10 minutes immediately remove

perforated pan and place in walk-in cooler to
cool for at least 30 minutes.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 4 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – SOUP DUMPLINGS V2
RECIPE: STEAK SPICE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Maldon Sea Salt 1000 g 1kg scale
Course Ground Black Pepper 500 g scale

PROCEDURE
1 Combine all ingredients in a stainless steel
mixing bowl.
2 Transfer spice to a cambro.
3 Lid, label and store.
a. Steak spice will need to be in an insert
on line. Do NOT place in shaker.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 96fl.oz
SHELF LIFE: 7 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – STEAK SPICE
RECIPE: STICKY RICE
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Sticky Rice 2.5 L 2kg measuring cup
Water 4 L measuring cup

PROCEDURE
1 Put rice into the metal bowl of the rice
cooker. Add water and stir.
2 Place lid on rice cooker, and turn rice cooker
on.
3 It is important that the lid remains on the rice
cooker until the unit turns itself off.
4 Once cooked, transfer immediately to a
parchment lined baking tray, spread out
evenly for efficient cooling and place on rack
in the walk-in cooler.
5 Once cooled, transfer to a cambro.
6 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 160oz
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – STICKY RICE
RECIPE: SWEET POTATO FRIES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Sweet Potato Fries 5 Bags 1cs

PROCEDURE
1 Cut open bags of sweet potato fries into a
large grey bus bin.
2 Portion fries at 7.5oz into portion bags.
3 Carefully place portions back into original box
the fries come in for storage.
4 Date and freeze.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
5. GRP – PPH – Shelf Life Management
YIELD: 31 Portions
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – SWEET POTATO FRIES
RECIPE: THAI NOODLES
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chow Mein Noodles 2 lbs thawed scale
Sesame Oil 2 Tbsp measuring spoon

PROCEDURE
1 Place a large pot of water on stove top and
bring to a boil.

2 Once boiling add thawed noodles and stir.

Boil noodles for 2 minutes. Be sure to set a
timer.

3 Strain cooked noodles and rinse under cold

water stirring and mixing until completely
cooled.

4 Drain noodles thoroughly and toss in sesame

oil.

5 Portion noodles at 3oz in plastic portion bags.

6 Day dot and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 20 Portions
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – SAUCES – THAI NOODLES
RECIPE: TOASTED COCONUT - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Coconut Flakes 1 L measuring cup

PROCEDURE
1 Pre-heat oven by dragging “Coconut” to the 6 Label and store.
corresponding shelf in the prep atmosphere
menu. Wait for oven to beep indicating that it
is ready.

2 Spread coconut out evenly between 2

rational pans, 0.5L per pan.

3 Place pans in rational and close door.

4 Remove from oven when oven beeps

indicating that the coconut is done. Allow to
cool at room temperature.

5 Once cooled, put toasted coconut into a

32fl.oz plastic portion cup.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1 L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – TOASTED COCONUT - RATIONAL
RECIPE: TOASTED COCONUT
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Coconut Flakes 1 L measuring cup

PROCEDURE
1 Place coconut in a sauté pan or handle pot.

2 Begin to toast coconut on a medium to

medium-high heat for 5-10 minutes or until
golden brown throughout. Toss and mix
frequently to ensure coconut toasts evenly.
Do not leave unattended.

3 Remove from heat once toasted and spread

evenly on a parchment lined baking sheet.
Allow to cool at room temperature.

4 Once cooled, put toasted coconut into a

32fl.oz plastic portion cup.

5 Label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 1 L
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – TOASTED COCONUT
RECIPE: TOASTED SESAME SEEDS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
White Sesame Seeds 1 container

PROCEDURE
1 Place white sesame seeds in a sauté pan or
handle pot.
2 Begin to toast white sesame seeds on a
medium to low heat for 5-10 minutes or until
golden brown throughout.
3 Remove from heat once toasted and let
sesame seeds completely cool.
4 Place cooled toasted sesame seeds into the
original container they came in.
5 Label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Preparation – Breading, Stuffing, Marinating, etc.
8. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
9. GRP – PPH – Shelf Life Management

YIELD: 1 Container
SHELF LIFE: 10 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – TOASTED SESAME SEEDS
RECIPE: TOASTED WALNUTS - RATIONAL
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Walnuts 16 fl.oz measuring cup

PROCEDURE
1 Pre-heat oven in the prep atmosphere by
dragging “Walnuts” down to the appropriate
shelf on the menu. Wait for oven to beep
indicating that pre-heating is done.

2 Place walnuts on a rational pan and place in

oven.

3 Once oven beeps indicating that walnuts are

done, remove from heat and allow walnuts to
cool at room temperature.

4 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 16fl.oz
SHELF LIFE: 1 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – TOASTED WALNUTS - RATIONAL
RECIPE: TOASTED WALNUTS
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Walnuts 16 fl.oz measuring cup

PROCEDURE
1 Place walnuts in a pan over medium heat. As
the pan starts to heat up, toss nuts around
being careful not to let them burn. If the pan
begins to smoke at all, remove from heat.
These will need to be watched very carefully
so they don’t burn.
2 Once toasted golden brown, remove from
heat and allow walnuts to cool at room
temperature.
3 Lid, label and store.

KEY QUALITY AND FOOD HANDLING POINTS:

1. CCP – TM – Temperature Control Requirements
2. CCP – TP – Cooking & Reheating
3. CCP – TM – Chilling
4. GRP – S&H – Sanitation Management
5. GRP – P&E – Equipment – Selection & Maintenance
6. GRP – PPH – Product Rotation
7. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
8. GRP – PPH – Shelf Life Management

YIELD: 16fl.oz
SHELF LIFE: 1 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – TOASTED WALNUTS
RECIPE: VEGGIE PATTY
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Chopped Mushroom 275 g rough chopped scale
Black Beans 1 can drained, rinsed (540ml)
Broccoli 100 g florets scale
Red Onion 100 g ¼” diced scale
Eggs 3 each
Panko 300 g scale
Minced Garlic 30 g scale
Soy Sauce 1 tsp wings GF measuring spoon
Econo Parm 40 g scale
Ground Black Pepper 0.5 tsp measuring spoon
Sea Salt 0.5 tsp baleine measuring spoon

PROCEDURE
1 Drain and rinse black beans thoroughly
under cold water.
2 Add beans, mushrooms, onions, broccoli and
garlic to robot-coupe. Put on lid and start
pulsing until fine consistency. Scrape down
edge of bowl and mix again. The mixture
must be uniform and blended together.
3 Transfer mixture to a stainless steel mixing
bowl.
4 Add salt, pepper and soy sauce to mixture.
5 Crack eggs into plastic portion cup and
ensure there are no shells or bad eggs.
6 Add eggs to stainless steel mixing bowl and
mix.
7 Add econoparm and panko to bowl and mix
thoroughly until all ingredients are well
bound and sticking together. Best to glove
hand and mix with hands.
8 Form mixture into 2.5oz balls. Lightly spray
8fl.oz portion cups with pan spray and place
balls into bottom of cups.
9 Gently press down mixture with bottom of
pan sprayed portion cup forming a thin
patty.
10 Lid, label and refrigerate for 4 hours before
using.

KEY QUALITY AND FOOD HANDLING POINTS:

1. GRP – S&H – Sanitation Management
2. GRP – P&E – Equipment – Selection & Maintenance
3. GRP – PPH – Product Rotation
4. GRP – PPH – Preparation – Slicing, Cutting & Assembly of RTE Items
5. GRP – PPH – Preparation – Washing, Peeling, Cutting of Produce Items
6. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
7. GRP – PPH – Shelf Life Management
YIELD: 18 patties
SHELF LIFE: 3 DAYS
STATE & MAIN – PREP MANUAL – PRODUCE – VEGGIE PATTY
RECIPE: WET BATTER MIX
INGREDIENT QUANTITY UNIT SPECIFICATION MEASURED WITH
Corn Starch 2 cups measuring cup
Baking Powder 2 tsp measuring spoon
Flour 2 cups measuring cup
Sea Salt 6 tsp baleine measuring spoon
Water 4 cups measuring cup

PROCEDURE
1 Combine dry ingredients in a stainless steel
mixing bowl.
2 Add water and whisk together until smooth.
3 Transfer mixture to a cambro.
4 Lid, label and refrigerate.

KEY QUALITY AND FOOD HANDLING POINTS:

1. WET BATTER WILL BE STORED IN A SQUEEZE BOTTLE ON LINE. BE SURE TO WHISK THOROUGHLY
BEFORE ADDING TO SQUEEZE BOTTLE.
2. GRP – S&H – Sanitation Management
3. GRP – P&E – Equipment – Selection & Maintenance
4. GRP – PPH – Product Rotation
5. GRP – PPH – Storage – Refrigerated, Frozen & Ambient
6. GRP – PPH – Shelf Life Management

YIELD: 2L
SHELF LIFE: 2 DAYS
STATE & MAIN – PREP MANUAL – STARCHES – WET BATTER MIX