ABCDEFGHIJKLMNOPQRSTUVWXYZ
1
Production Spec For: TEAM #:
2
Official Name of the dish to appear on event menu & Chef's names
3
IngredientsQuantity (scale this recipe to accommodate 40 tasting portions) Measure (grams)
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
Method of executionYield Amount:
26
Yield Measure:
27
Shelf Life (in days):
28
29
Tools & Supplies:
30
31
32
33
34
Photo:
35
36
37
38
39
40
41
42
43
44
Vehicle:
45
46
47
48
49
50
51
52
53
Allergens:
54
Plating instructions:
55
Menu Description (Clients Eyes):
56
Food Safety Notes:Recipe Cost$0.00
57
* Wash hands before food preparation and when changing tasks.Yield
58
* Wear gloves or use suitable utensils when handling ready to eat foods.Portion Cost#DIV/0!
59
* Hold cold foods at 40°F or less.Q-Factor
60
* Hold hot foods at 140°F or more.Total Cost#DIV/0!
61
* Record temperatures of potentially hazardous foods at least three times daily.Menu Price
62
* Rinse all produce and immerse in a produce wash in a sanitized prep sink.Food Cost %#DIV/0!
63
64
Ingredients for each component of the dish
65
All menu items should be done in Grams
66
We should determine the serving size & yield for each one, so maybe for 10 guests or however many we will be cooking for in Providence
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100