Classic Poutine

.xls

School

Humber College *

*We aren’t endorsed by this school

Course

152

Subject

Mechanical Engineering

Date

Dec 6, 2023

Type

xls

Pages

2

Uploaded by MagistrateProtonSquirrel24

Report
CLASSIC POUTINE TIME: 6 MINUTES Ingredients: Weights & Measures Sanitary Instructions Measure all temperatures with a clean a Cheese Curd Mix 3 ozs thermometer. Wash hands before han French Fries 14oz after handling raw food, and after any int Beef gravy 4 floz may contaminate hands. Wash, rinse & utensils before and after their use. Return to refrigerator storage if preparation is Prep: Menu Ingredient Amount Ingredien Cost Total Cost 1. Beef Gravy CLASSIC POUTINECheese Curd Mix 3 ozs $0.30 $1.30 2. French Fries French Fries 14oz $0.70 3. Cheese Curd Mix Beef gravy 4 floz $0.30 Cooking: 1. Cook french fries as per cooking spec. Total : $1.30 2. Toss fries in bowl with salt & 3/4 of cheese curd mix. Transfer half to poutine bowl and shape. 3. Add 1 oz of gravy, add remaining fries Serving: PLATING: LONG APP PLATE Sensitivities: curds.
and sanitized ndling food, terruption that & sanitize all n all ingredients interrupted. Selling Price Food cost percentage Contribution/ M $14.80 75.46% $2.50
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help