CARROTS JULIENNE

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Carrots, Fresh | 40 | oz (wt) |
- Recipe Instructions:
- TOOLS: Green cutting board & knife
- STORAGE: Storage container with lid
- HOLD TIME: 3 days
- YIELD: 48 sticks each
- QUALITY INDICATOR: carrot sticks should not be thin in size and bright orange in color.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Cut ends of carrot off & peel. (Refer to picture Step 1)
- 2. Cut into 3 inch sections. (Refer to picture Step 2)
- 3. Cut into 1/4” inch slices with chef knife. (Refer to picture Step 3)
- 4. Cut lengthwise into another 1/4 " inch width to get proper size sticks. (Refer to picture step 4)
- 5. Store in airtight, clean, plastic container with lid, label, date & store in cooler at 35F - 40F (CCP1) until use.