Applebees Qatar New Menu 2023 Dec 15, 2023 Q-4

2023
Applebee’s Manual
QATAR MENU
Q-4
November
2023
© 2023 Applebee’s ME 2023 Recipe Manual Page | 1

2023
Applebee’s Manual
NEW INVENTORY ITEMS
NEW SKU PRODUCT VENDOR UOM RATE/QR

1 SHIMEJI MUSHROOMS (BROWN) FRESH WFC KG 52.00
2 KING OYSTER MUSHROOMS FRESH WFC KG 59.50
3 FENNEL SEEDS DRY FFC KG 22.00
4 PINE NUTS DRY FFC KG 300.00
5 RED BERRY MONIN MONIN FFC/AMJ LITER 50.73
6 PHILEDELPHIA CHEESE DRY FFC 1.65 KG 60.00
7 BISCUITS CRUMBS (LOTUS) DRY FFC 750 G 27.00
8 ICING SUGAR DRY FFC 500 G 08.50
9 WHITE CHOCOLATE - NESTLE DRY FFC 38 G 05.50
10 SPICY SAUSAGE CHORIZO(BEEF) CHILLED FFC 400 G 06.00
11 VANILLA ESSENCE CHOCOLATE DRY FFC LITER 41.75
12 ORZO PASTA -PANZANI DRY FFC 400 G 03.00
13 AVOCADO FRESH FRESH WFC KG 26.50
14 SESAME SEEDS BLACK DRY FFC 500 G 08.00
15 LINGUINI WHEAT NOODLES DRY FFC 500 G 10.00
16 ROCKET LETTUCE FRESH WFC KG 70.00
17 POMEGRANATE FRESH WFC KG 13.50
18 RED CABBAGE FRESH WFC KG 06.20
19 SUNFLOWER SEEDS DRY FFC KG 51.00
20 ROASTED SESAMI DRESSING JAPANESE DRY FFC LITER N/A
21 FETA CHEESE CHILLED FFC 200 G 13.50
22 LOTUS PASTE CHILLED FFC 400 G 19.50
23 PROFITEROLES (Under process) BAKE MART
24 MERINGUES

2023
Applebee’s Manual
Table of Contents
1. New Preps
Soba Noodles Cooking ............................................................................................. 06

Cabbage Mix ............................................................................................................07
Fresh Avocado Chunks .............................................................................................. 08
Fire Cracker Sauce .................................................................................................... 09
Lime Olive Oil Dressing ............................................................................................. 10
Orzo Mix ................................................................................................................. 11
American Yellow Cheese Sauce ................................................................................. 12
Cream reduction ....................................................................................................... 13
Basil Pesto ............................................................................................................... 14
Mushrooms Duxelles –Paste ............................................................................................... 15
Mushrooms Slicing And Prepping ...................................................................................... 16
White Chocolate Cheesecake Mix........................................................................................17
Lotus Taco Shells ................................................................................................................. 18
2. New Plate Presentation
Asian Soba Noodle Salad .......................................................................................... 20

Fire Cracker Honey Salmon Bowl ............................................................................... 21
Steak And Chorizo Double Cheese Sizzler .................................................................. 22
Wild Mushrooms Alfredo Pesto Sauce ........................................................................ 23
Sweet Celebration Platter ......................................................................................... 24

2023
Applebee’s Manual
MANAGER ROLLOUT
Applebee’s Restaurant
Review Handout Rollout Materials
Training Material Updates
1. Recipes
2. Chart Package
In The Kitchen:
Prep the following food items:
Stock the Line with New Product
Prep List
Sr. Product Shelf Par Prep Group
Life
01 Soba Noodles 4 Shifts
02 Fresh Avocado Chunks 4 Hours
03 Cabbage Mix 4 Shifts
04 Orzo Mix 4 Shifts
05 Fire Cracker Sauce 06 Shifts
06 Lime Olive Oil Dressing Fresh Daily
07 American Yellow Cheese Sauce 10 Shifts
08 Cream Reduction Sauce 06 Shifts
09 Mushrooms Duxelles 4 Shifts
10 Mushrooms Slicing & Prepping 4 Shifts
11 Basil Pesto Sauce 6 Shifts
12 White Chocolate Cheese Cake Mix 06 Shifts
13 Lotus Taco Shells 06 Shifts
Applebee’s Restaurant
Review Handout Rollout Material straining Material Updates
1. Plate Presentation & Recipe Manuals
2. Photo Spec Cards
In the Dining Room:

Setup Food Show Tables

2023
Applebee’s Manual
In The Kitchen:
Prepare the following food items:
Product Group 1 Group 2

1.Asian Soba Noodles Salad
2.Fire Cracker Honey Salmon Bowl
3.Steak And Chorizo Double Cheese Sizzler
4.Wild Mushrooms Alfredo Pesto Sauce
5.Sweet Celebration Platter
♙dd the following to the kitchen utensils
Sr. Utensils Name Specifications

01 Cup Cake Baking Tray Muffing Tray(3 Inches
deep)
02 Japanese Mandolin Slicer Fine Blade – Strip Blade
1/8’’
03 Stainless steel Molding Set Pastry Cutter - 4 inches

2023
Applebee’s Manual
Soba Wheat Pasta Cooking
SHELFLIFE: 4 Shifts Ingredients

YIELD : 6 – 6 oz. 1. Pasta (Whole Wheat Thin ) – dry 1 lb.
1 lb. dry pasta = approx. 2 lbs. 2. Water – tap 1 gal. per lb. of
cooked pasta uncooked pasta
3. Salt – granulated
water
Instructions
1. Prepare an ice bath. (SOP)
2. Place water into a large stockpot, add salt and bring to a rolling boil.
3. Place required amount of pasta directly into the rapidly boiling water. Stir until the pasta begins to soften and the
water has returned to a boil.
4. Cook pasta al dente (firm, not overcooked).
– Stir every 30 sec. to ensure even cooking.
– After 4 min., test the pasta by breaking a strand in half and taking a bite. It should be firm and almost chewy to
the bite, but not crunchy. Wash hands.
5. When done immediately remove the pot from the heat and drain the pasta into a colander.
6. Cool immediately with ice water bath to shock (stop cooking) the pasta.
7. After the pasta is 41°F or below, (approx. 1 min.) pull the colander from the ice bath and drain well.
– Do not leave in water too long.
– DO NOT OIL THE PASTA.
8. Portion immediately into 5 & 1 oz. portions to prevent sticking.
9. Apply LDIRTS . Store under refrigeration (41°F or below) until needed for service.

2023
Applebee’s Manual
Cabbage Mix
Shelf Life: 04 Shifts INGREDIENTS
Yield: X = 24 Oz Shredded White Cabbage 1/8’’ 8 Oz W
Servings: 12 x 2 Oz Shredded Red Cabbage 1/8’’ 8 Oz W
Shredded Carrots 1/8’ 8 Oz W
Instructions:
1. Refer to whole vegetables and fruits washing procedure clean & sanitize both the cabbages,
carrots.
2. Shred the cabbages using mandolin slicer in to 1/8’’ and spread on a cleaned sheet tray with a liner
and store in the refrigerator until cabbage dry.
3. Peel the carrots and cut in to 3’’ long pcs.
4. Shred the carrot using the mandolin slicer in to 1/8’’ strips
5. Add to the cabbage mix and mix thoroughly, LDIRTS & store under 41 ‘f below
2. Shred cabbage 3. Peel carrots cut into 3’’ Long 4. Shred using mandolin slicer 5. Add into Cabbage mix.

2023
Applebee’s Manual
Avocado Handling & Pre Cut, Fresh

SHELFLIFE: 4 Hours Ingredients
YIELD : Each 1 Avocado Fresh Ea.
2 Lemon Wedge 2 Wedges
Instructions
Test For Ripeness prior to use on line. Avocados

should be stored at room temperature to ripen, once
ripe transfer them to the refrigerator to slow the
ripening process and prior to use:
1. Place the avocado in the palm of your hand.

2. Gently squeeze without applying your fingertips as
this can cause bruising.
3. If the avocado yields to firm gentle pressure you
know it's ripe and ready to refrigerate. If the avocado
does not yield to gentle pressure it is considered still
"firm" and will be ripe in a couple of days. If the avocado
feels mushy or very soft to the touch it may be very ripe
to overripe.
Once ready for use, avocados can be pre-cut and

held for 1 hour for high volume:
1. Follow the correct produce washing procedures (Whole Fruits, Vegetables and Mushrooms).
2. Place cold (41 °F or below) avocado on a clean and sanitized cutting board~ Avocados hold up better once refrigerated
3. Cut avocado in half lengthwise and separate the two halves. Remove pit by using a spoon
4. For CHUNKS, make two cuts lengthwise and then two more crosswise making 9 avocado chunks. Repeat with other
half
5. Using a spoon core in to a portionable container squeeze with a wedges of lemon and close the lid tightly
6. Apply LDIRTS, store under refrigeration (41F or below) until needed for service

2023
Applebee’s Manual
Firecracker Sauce
Shelf Life: 6 shifts INGREDIENTS
Yield: X = 34 Oz Thai Sweet Chili Sauce (Kimball) 18 Oz V
Servings: 17 x 2 Oz Lime Juice 4 Oz V
Sesame Oil 1 Oz V
Honey 11 Oz V
Instructions:
1 In A Mixing bowl whisk all the ingredients together, adding the honey at the last
2 LDIRTS and store in a refrigerator below 41’F.

2023
Applebee’s Manual
Lime Olive Oil Dressing

Shelf Life: Fresh Daily INGREDIENTS
Yield: X = 8 Oz Olive Oil 4 oz
Servings: 8 x 1 Oz
Lime Juice 4 oz
Salt, fine 1 TSP
Pepper, crushed ½ TSP
Instructions:
1. Add lime juice and salt in a mixing bowl mix it until totally incorporate
2. Add olive oil & pepper ,mix until there is no lumps
3. LDIRTS and store in a refrigerator under 41’F
NOTE: If Needed Can Store in Squeeze bottle, shake before use.

2023
Applebee’s Manual
Orzo Mix - Pasta

Yield: X = 10 portions 1 oz Fl
LBA
Servings: 10 Oz Capsicum Red, diced 6 Oz W
Capsicum Green, diced 6 Oz W
Onion, diced 6 Oz W
Mushrooms, diced. 6 Oz W
Garlic, fine chopped 1 TBLS
Parsley finely chopped. 1 TBLS
Chipotle Lime Seasoning 1 TBLS
Orzo, cooked 4.8 LBS
 All veg diced to ¼ inch
Instructions:
1. Cook Orzo pasta in salted water for 1 minute less than as instructed by the brand on the
packet. Orzo will double in weight once cooked.
To get 2.2 kg cooked you will need 1.1 kg raw
2. After cooking – don’t’ rinse with cold water. Rather spread out on sheet pan with wax paper &
cool rapidly in the chiller 10 minutes approx.
3. Sauté diced vegetables + garlic on flat top with LBA and seasoning + parsley (add
parsley after cooking). Caramelize vegetables before cooling in the chiller.
4. Once pasta and vegetables are chilled to 41’F below portion both in to portion bags
Per portion: Ratio is 2 Oz vegetables Mix + 8 Oz Orzo pasta.
5. Apply LDIRTS and store under 41’f below.

2023
Applebee’s Manual
American Yellow Cheese Sauce

Yield: X = 3.4kgs
American Yellow Cheese slices 3.3 Kg (W)
Servings: 40 X 3 Oz (Used for Burgers)
Milk 2L
Variation: PREFERED
Canned Yellow Cheese 3.3 Kg (W)

Milk 1L
Instructions:
1. Melt both ingredients together, cover with wax paper to prevent skin forming on sauce
2. Use cheese sauce warm when preparing Mac & Cheese Cakes
3. Apply LDIRTS and store in refrigerator under 41’F

2023
Applebee’s Manual
Cream Reduction
Yield: X = 1 Liter after reducing Salad Oil ½ Oz
Servings: 17 X 2 Oz
Onion, fine dice 6 oz
Garlic, fine chopped 2 oz
Fennel, seeds 1 TSP
Cooking Cream 2L
Yield: 1L after reducing
Sauce pot & rubber spatula
 Low heat reduction, stir often – can burn easily

 If any ingredients stick to the bottom & brown Or If you
see brown spots, you need to probably check with head
chef and discard – start over.
Instructions:
1. Sauté onions, garlic & fennel seeds, translucent and soft – no color
2. Add Cream & reduce by half.
3. Blend smooth & following chilling procedures.
4. Apply LDIRTS and store under 41’F Below.

2023
Applebee’s Manual

Yield: X = 13 Oz Basil, leaves – no stalks 3 Oz (W)
Servings: 1 Tbsp. X 26
Pine nuts, toasted 2 Oz (W)
Parmesan cheese 1.5 Oz (W)
Olive Oil 10 Oz (V)
Salt 1 TSP
Pepper 1 TSP
 Mix
 Shelf Life 4 shifts.
Instructions:
1. Clean and sanitize the basil leaves as per Applebee’s Standard and specifications
2. Remove the stem of the basil, use only the leave (make sure dry leaves after sanitized)
3. Add on a blender and blend all ingredients together , until smooth but with very little chunks
4. Apply LDIRTS and store under 41 ‘F

2023
Applebee’s Manual
Mushroom Duxelles / Paste

Yield: X = 4 – 5 Oz
Mushroom, white button 8 oz
Servings: 2 X 2 Oz
LBA 1 oz
BFS 3 shakes
Yield: 4-5 oz
Mushrooms will lose water & become ½ of

raw weight.
Mushrooms should be finely diced, the smaller the better
Instructions:
1. After cleaning of the mushrooms diced and blend mushrooms fine using a food processor,
chopper.
2. In A fry pan Sauté mushrooms with LBA and season with BFS
3. Make sure no water or moist remain in the mushroom mixer
4. Vent in a cooler and Apply LDIRTS

2023
Applebee’s Manual
Mushroom Slicing & Prepping

Yield: X = A/N
Mushroom, King Oyster 1 Pkt.
As needed
Shimeji Mushrooms
Mushrooms should be washed sanitize and dry
Instructions:
1 Following the correct washing procedure of cleaning the vegetable and fruits wash and sanitize
both the mushrooms.
2 Placing on green cutting board, Cut the oyster mushrooms in to 1 CM long slices
3 Place the shimeji on green cutting board and cut half inches from the core making sure all the
mushrooms will become individualized. or using hands pull the mushrooms in to individualized
Cutting Size for King Oyster Mushrooms: Shimeji Brown Mushrooms

2023
Applebee’s Manual
White Chocolate Cheese Cake Mix

Yield: X = 43 Oz
Servings: 21 X 2 Oz 23 Oz (W)
Philadelphia
5 Oz ( W)
Icing Sugar
Vanilla, essence 2 TSP
Chocolate, white, melted 10 Oz (W)
Whipped Cream, fresh 8.25 Oz ( V)
Mixing Bowl
 Be quick to add the melted chocolate, 2-person job
Instructions:
1. Start by whipping the cream in the mixer with whisk attachment until cream is at soft peak stage.
Remove from the bowl and set aside for a short while
2. In the same bowl (no need to clean) add the cream cheese, vanilla, and sugar. Mix well for 2 min
3. Over a double boiler system melt the chocolate. Water should not be boiling fast.
4. Fold the whipped cream into the cream cheese mix, then add the melted chocolate.
5. Place in a piping bag and store in the chiller

2023
Applebee’s Manual
Lotus Taco Shells

Yield: X = Ea
Flour Tortilla, large 1 Packet
5 Oz
Lotus Biscuits
Butter, melted. 1.5 Oz

Mint Sprig 1 ea


Instructions:
1. With pastry cutters or a round mold of 4 inches, cut the tortilla into round shapes.
2. In a food processor, blitz the lotus biscuits into a fine crumble, leaving no large pieces. Fine
texture
3. Prepare the oven at 250˚F – Drying in this method could take 25 minutes.
4. Brush the cut tortillas with butter using a brush, quickly dip the tortilla with butter into the
lotus crumble coating well and even
5. Shape the coated tortilla into a taco shape by placing into the gaps on the underside of a muffin
tray
6. Bake in the preset oven for 15 – 20 min, until dry & crispy.
7. Store in an air tight container in the dry store for up to 3 days.
Plating Steps:
1. Place ½ TBLS of lotus paste on board, using back of spoon. This will act as a grip for the taco to
be placed on top
2. Press cream cheese filling into taco shell, filling evenly
3. Place taco filled on top of lotus paste
4. Add mango & passion fruit for garnish
5. Mint if available

2023
Applebee’s Manual
Asian Soba Noodle Salad
INGREDIENTS
Soba noodles, cook chill portion Rocket 5 OZ W

Rocket leaves, Baby 1.5 W
Spinach leaves, baby 1.5 W
Cabbage mix 2 Oz W
Avocado, cubes (1 x 1 inch) 2 Oz V
Pomegranate seeds, fresh 2 TBSP
Sunflower seeds, toasted 1 TBSP
Roasted sesame dressing 4 Oz FL
Feta cheese, cubes (1cm x 1cm) 1 Oz V
American Pasta Bowl – Pasta Bowl Gray
Garnish: Soba noodles, deep fried 1 Oz W
 Cut Avocado last minute.

 Small ware: Japanese Mandolin Slicer
 Use small tongs to mix and plate salad
Instructions:
1. Fry the balance 1 Oz of noodle in a fryer for 45 seconds and set aside in a strainer for draining
the oil
2. Add the following into a mixing bowl:
- Soba noodles
- Rocket leaves
- Spinach leaves
- Cabbage mix
3. Add dressing to above ingredients and mix gently.
4. Add Avocado and one more quick mix.
5. Plate salad in pyramid shape, building the layers.
6. Garnish with sunflower seeds and cubes feta cheese and pomegranate seeds
7. Add fried noodles on top.
Note: Do not use fry baskets to fry the noodle. Cook in the fry vat directly.
Manage not to break the cooked pcs

2023
Applebee’s Manual
Firecracker Honey Salmon Bowl
INGREDIENTS
Salmon Fillet 7 Oz
BFS 4 Shakes
LBA 1 oz
Orzo Pasta Mix (10 oz) 1 portion
Firecracker Sauce (side) 2 Oz Fl
Firecracker Sauce for Basting 1 Oz

(add on the grill)
Flour, dusting of Salmon 1 oz
Spinach, baby 1.5 oz W

Tomatoes, cherry 2 oz V
Cucumber, cubes ½ inch 2 oz V
Avocado, cubes 1 inch 2 oz V
Lime Olive oil dressing 1 oz V
Sesame Seeds mixed. 3 Shakes

(black & white seeds + shaker)
Large Gray Plate – American Bowl
 Orzo, also known as risoni, is a form of short-

cut pasta, shaped like a large grain of rice.
Instructions:
1. Salmon: Season Salmon with 4 shakes BFS
2. Dust salmon with a light flour coating before placing on the flat top grill.
3. Cook until light golden brown on all 4 sides temp check 145°F
4. Before removing Salmon coat on the flat top with 1 oz Firecracker Sauce from all the sides.
5. Re-heat portioned Orzo pasta in microwave for 2 -3 minutes till its reached 165 ‘F
6. Place orzo in bowl filling halve the bowl from 6 o’clock to 12 o’clock
7. For the salad place the baby spinach in a mixing bowl with cucumbers and tomatoes
8. Add 1 oz dressing to the salad ingredients, toss and plate in the other half of the
bowl. Positioning tomatoes and cucumber on top of spinach Add avocado &
sprinkle sesame seeds
 Salmon dust with light flour – coating Place in the flat top with LBA

Applebee’s Manual 2023
Steak and Chorizo Double Cheese Sizzler
INGREDIENTS
Rib-Eye Steak Ea
BFS 3 Shakes per side
Potatoes, cubes 3 Oz
KSP 1 Shake
Spicy Sausage Chorizo - cut 1/2'inch 2 Oz
Capsicum Red, julienne 2 Oz
Onion, white, julienne 2 Oz
Mushrooms, sliced 2 Oz
LBA 1/2 Fl oz
BFS 3 Shake
Broccoli - steamed 3 Oz
Hot Skillet / Large Ramekin & Small Round
American Yellow Cheese Sauce 3 Oz

 Cutting size Chorizo ½ “ inch angle cut
Instructions:
1. Grill rib-eye to customer preference on Char broiler. Add seasoning.
2. Fry potatoes according to SOP’s -golden brown not burnt seasoned KSP 1 shakes.
3. Sauté all veg except for broccoli.
4. Broccoli heated in Microwave 30 sec.
5. Sauté chorizo on flat top just to give color
Presentation:
6. Plate potato wedges at left side of the skillet, top with chorizo
7. Place the sautéed vegetables at right side of the sizzler (peppers, onion, and mushroom) in that order and
top with broccoli.
8. Shingle the steak on both the sides at 12 O’ Clock position, making sure steak touches the Skillet
9. Re-heat cheese sauce in microwave 30-45 seconds / if in hot holding no need to re-heat in
addition.
10. Serve with Cheese sauce on the side.
11. Sauce to be poured by server at the table.

INGREDIENTS
Pasta selected, chill portion Brown 8 Oz

Mushroom, sliced ½ cm Brown Shimeji 2 Oz
Mushroom separated 1 oz
King Oyster Mushroom, sliced ½inch 1 Oz
Burger Fry Seasoning 4 shakes
Alfredo Sauce * Cream 4 Oz
Cream Reduction 2 Oz
Mushroom Duxelles 2 Oz
Parmesan Cheese, grated 2 TBSP
Pesto Sauce, SQ (Squeeze bottle) 1 TBSP
Water in SQ (squeeze bottle) 1 full
Pasta Bowl Gray – American Bowl Basil , fresh sprigs 1 ea
 Mix Brown and Shimeji together for MEP

 Pasta selected includes Penne, Spaghetti, Fettuccini
 Add-ons of shrimp, chicken or steak
Instructions:
1. In a Clean place of the flat, sauté sliced & Shimeji mushrooms with BFS 2 shakes, until
golden brown
2. Start grilling King Oyster mushrooms on char grill, spray with oil & season 2 shakes BFS.grill from
both the sides until mushrooms become cooked and golden brown grill marks
3. In a pasta cambro add the selected pasta Alfredo sauce & cream reduction, cooked
mushroom, in that order and add water to thin if required.
4. Add Mushroom Duxelles and mix with a spatula till sauce pasta & duxelles well incorporated.
5. Cover the pasta and microwave for 1 Minute remove and mix well, return to cook for additional 30
Seconds or till pasta reached 165 ‘F.
6. Toss all ingredients together with 1 TBSP Parmesan cheese.
7. Serve in bowl & place grilled King Oyster mushrooms on top.
8. Sprinkle Parmesan
9. Make Pesto swirl & add fresh leaves.

Sweet Celebrations Platter

INGREDIENTS
Meringues, dried (white sugar cakes) 5 pc
Profiteroles, vanilla cream filling 2pc
Profiteroles, chocolate cream filling 1pc
Lotus, Paste (Jar) 2 X 1 TSP

White Chocolate Cheesecake mix (2 oz) Fill taco shell
Mango, diced ¼ inch 1Oz X 2
Passion fruit, pulp 1 TSP X 2
Strawberry puree –Squeeze bottle 1 TBSP

Strawberries-roughly chop fresh 1 TBSP
Blue berries, fresh 1 TBSP
Small Tray Board - Large Rectangular Plate Whipped Cream, can (ready to use)Icing
Sugar (for dusting)
 Keep Meringues & Lotus Taco shells in AIR THIGHT

containers ( 6 shifts )
 Strawberries marinated with icing sugar ( 2 shifts)
 White chocolate cheese place in squeeze bottle with big
holes
Instructions:
1. Start with placing Lotus paste on the left side of the serving board. This will keep taco shells upright
2. Pipe the white chocolate cheesecake into the taco. Filling the taco 70% - leave some space to
place diced mango on top & passion fruit pulp.
3. Stick taco onto lotus paste.
4. Next place 1 chocolate profiteroles on the right side of the board tray or plate in between 2 vanilla
profiteroles aligned on the board tray or plate.
5. Lastly build the Meringue tower:
 Pipe whipped cream in the center as a glue to the meringues.
 Place 4 mini meringues in a center of a tray board or rectangular plate.
 Pipe again Whipped cream in the center and place 1 more meringue on top.
 Place roughly chop strawberries and blue berries on top of the meringues.
 Add one more press of cream on top of berries.
 Place 5th mini meringue on the top of berries.
 Add strawberry monin syrup (squeeze bottle)
 Dust with powdered sugar

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2023

© 2023 Applebee’s ME 2023 Recipe Manual Page | 1

NEW INVENTORY ITEMS

NEW SKU PRODUCT VENDOR UOM RATE/QR

© 2023 Applebee’s ME 2023 Recipe Manual Page | 2

Soba Noodles Cooking ............................................................................................. 06

2. New Plate Presentation

Asian Soba Noodle Salad .......................................................................................... 20

© 2023 Applebee’s ME 2023 Recipe Manual Page | 3

In the Dining Room:

© 2023 Applebee’s ME 2023 Recipe Manual Page | 4

Prepare the following food items:

Product Group 1 Group 2

♙dd the following to the kitchen utensils

Sr. Utensils Name Specifications

© 2023 Applebee’s ME 2023 Recipe Manual Page | 5

Soba Wheat Pasta Cooking

SHELFLIFE: 4 Shifts Ingredients

© 2023 Applebee’s ME 2023 Recipe Manual Page | 6

© 2023 Applebee’s ME 2023 Recipe Manual Page | 7

Avocado Handling & Pre Cut, Fresh

Test For Ripeness prior to use on line. Avocados

1. Place the avocado in the palm of your hand.

Once ready for use, avocados can be pre-cut and

© 2023 Applebee’s ME 2023 Recipe Manual Page | 8

© 2023 Applebee’s ME 2023 Recipe Manual Page | 9

Lime Olive Oil Dressing

NOTE: If Needed Can Store in Squeeze bottle, shake before use.

© 2023 Applebee’s ME 2023 Recipe Manual Page | 10

Orzo Mix - Pasta

Chipotle Lime Seasoning 1 TBLS

Orzo, cooked 4.8 LBS

 All veg diced to ¼ inch

© 2023 Applebee’s ME 2023 Recipe Manual Page | 11

American Yellow Cheese Sauce

Canned Yellow Cheese 3.3 Kg (W)

© 2023 Applebee’s ME 2023 Recipe Manual Page | 12

Yield: 1L after reducing

Sauce pot & rubber spatula

 Low heat reduction, stir often – can burn easily

© 2023 Applebee’s ME 2023 Recipe Manual Page | 13

Shelf Life: 4 Shifts INGREDIENTS

© 2023 Applebee’s ME 2023 Recipe Manual Page | 14

Mushroom Duxelles / Paste

Mushrooms will lose water & become ½ of

Mushrooms should be finely diced, the smaller the better

© 2023 Applebee’s ME 2023 Recipe Manual Page | 15

Mushroom Slicing & Prepping

Mushrooms should be washed sanitize and dry

Cutting Size for King Oyster Mushrooms: Shimeji Brown Mushrooms

© 2023 Applebee’s ME 2023 Recipe Manual Page | 16

White Chocolate Cheese Cake Mix

 Be quick to add the melted chocolate, 2-person job

© 2023 Applebee’s ME 2023 Recipe Manual Page | 17

Lotus Taco Shells

Butter, melted. 1.5 Oz

© 2023 Applebee’s ME 2023 Recipe Manual Page | 18

Soba noodles, cook chill portion Rocket 5 OZ W

 Cut Avocado last minute.

© 2023 Applebee’s ME 2023 Recipe Manual Page | 19

Firecracker Honey Salmon Bowl

Orzo Pasta Mix (10 oz) 1 portion

Firecracker Sauce (side) 2 Oz Fl

Firecracker Sauce for Basting 1 Oz