Green Onion, Bias

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Green Onions (Un-chopped) | 16 | oz (wt) |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, 1/6th stainless steel insert
- STORAGE: insert with insert lid
- HOLD TIME: 2 days
- YIELD: 13 ounces
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash green onions over cold running water.
- 2. Pat dry with a paper towel, trim off the root side of the green onion and remove any dry or brown pieces.
- 3. Flatten green onions gently & cut with a chefs knife on a on a very sharp 45' angle/bias, approx. 1/8th" thick(Refer to picture) NOTE: use the whole stalk including the white ends. Mix to combine white and green parts.
- 4. Place onions in a metal insert with a lid. Label, date and store in cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTE:
- Training Video available
- Allergy Information
- TBD
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 3 days
- YIELD: 48 sticks each
- QUALITY INDICATOR: celery is crisp & bright green