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CHA I SAUCE
INGREDIENTS 1 BATCH 2 BATCHES
UNSALTED BUTTER 105g 210g
MINCED ONION 140g 280g
MINCED GARLIC 70g 140g
CULINARY CREAM 980g 2960g
CHA MIX 7sachet 14sachet
Flame Level : MEDIUM
Cooking Time : 2:00 - 2:30 mins (starts after mixing of ingredients)
Storage : Chiller
Shelf Life : 4hrs
CHA CHX - C (Pre-cook)
INGREDIENTS 1 BATCH 2 BATCHES
OLIVE OIL 1 tbsp 2 tbsp
CF 2 540g 1080g
Flame Level : MEDIUM
Cooking Time : 2:00 - 2:30 mins
Storage : Chiller
Shelf Life : 4hrs
2 - Large
140 grams
12 oz ladle
600 grams
20 grams
20 grams
5 strips
CCCP I NOODLES COOKING TIME
SIZE BOILING COME UP TIME
Half Batch 16:00-20:00 0:30-1:00
1 Batch 17:00-21:00 1:00-1:30
Large sized bubbles.Visible
Endpoint Water has returned to a boil
steam
CCCP I NOODLES
SIZE RINSING DRAINING
Half Batch 3:00, MAX. 7:00, MAX.
1 Batch 5:00, MAX. 15:00 MAX.
Immediately rinse after cooking
After coating, cover container & immediately store in chiller.
CHA I SAUCE COOKING (Medium Flame)
SIZE SAUTEING COOKING
1 Batch 2:00-2:30 3:30-4:30
2 Batch 2:30-3:30 9:30-10:30
Softened MG w/ minimal Medium sized bubbles at the center; quickly returns to
Endpoint golden brown parts. mixing.
CCCP I CHICKEN FILLET (CF1)
SIZE PRE-HEATING CRUSTING
Half Batch 2:00-3:00 2:30-3:00
1 Batch 2:30-3:30 3:00-3:30
Light brown to golden brown
Endpoint Oil Smokes crust
COME UP TIME (GOOEY & TACKY) COME UP TIME (NOODLES) TOTAL TIME
0:45-1:00 0:15-0:30 2.15-3.00
1:00-1:15 0:45-1:00 3.15-4.15
1:30-1:45 1:00-1:15 4.30-5.30
2:00-2:15 1:00-1:15 5.00-6.00
Using CHA and SHMP
INGREDIENTS My Mix Regular Large 2 - Large
OIL 1/8 tsp 1/4 tsp 1/2 tsp 1 tsp
UB 4 grams 8 grams 15 grams 30 grams
MO 5 grams 10 grams 20 grams 40 grams
MG 1/2tsp 5 grams 10 grams 20 grams
SHMP 3 pcs 35 grams 70 grams 140 grams
CUL 3 Tbsp 70 grams 140 grams 280 grams
CHA MIX 1 (1/4 sachet) 2 (1/4 sachet) 1 2
N 75 grams 150 grams 300 grams 600 grams
BO 5 pcs 5 grams 10 grams 20 grams
RC 1 tsp 5 grams 10 grams 20 grams
FSB 3 strips 4 strips 5 strips