Onions, Caramelized

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Onions, Caramelized | 25 | oz (wt) |
- Recipe Instructions:
- TOOLS: weigh scale, 1/6 insert
- STORAGE: Cambro with cambro lid
- HOLD TIME: open=10 days / on line= 2 days YIELD: 105 oz
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Open 1 pouch & fill 25 ounces, or as per the par level, into a 1/6th insert.
- 2. Store the leftover pouch of onions into an airtight cambro with a lid. Date and label the cambro container, place back into the cooler at 35F-40F/3.5C-4C until use. (CCP1)
- 3. Using the double-boiling method, heat the onions to 155F/68C (CCP3). Next, place the heated onions into the hot holding/steam table for use.
- **LEFTOVER ONIONS FROM THE SHIFT** - Pour leftover onions into an insert & ice bath to cool to 35F-40F/3.5-4C (CCP4). Cover with lid, label, date and store in cooler at 35F-40F/3.5-4C until use. (CCP4)
- Important Note: - Place the leftover onion pouch in an air tight container, label, date and store in the cooler at 35F-40F/3.5C4C (CCP1)