Untitled Slide

TEMPURA

• Crisp, lacy, delicate texture
• Don't overwork
• Mix right before service and hold in ice bath
• Made with rice, starch, eggs and water

BEER BATTER

• Thicker, denser crust

GRILLING

GRILLING

• Dry heat cook method
• Quadrillage- grill marks
• Proper grill seasoning
• Finish in oven

FRIED POTATOES

METHOD FOR FRYING POTATOES

• Blanch 250 degrees
• Done when mashed potato texture internally
• Deep fry 350 degrees untill GBC
• Season AFTER frying while HOT
• Drain excess grease

POTATO CHIPS

POTATO CHIPS

• Ruffled, flat and waffle
• Use swimming method!
• Soak in salt water prior- crisp!

Chef Recipe:

Tempura Batter:
1C AP
1C cornstarch
2 whole eggs
Ice water or club

Beer Batter
Beer, salt, flour

COSTING

• Carrots are 3# AP weight
• Convert this to oz
• After peeling we are left with 2.5#
• Convert this to oz
• What is the yield factor?