Philly Vegetable Mix/Dice

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Bell Pepper – Green (Whole)
| 10 | oz |
Bell Pepper – Red (Whole) | 10 | oz |
Red Onions | 10 | oz |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, large mixing bowl & nitrile gloves
- YIELD: 53 portions
- HOLD TIME: 3 Days
- STORAGE: insert with insert lid
- QUALITY INDICATOR: fresh crisp bright vegetables, not slimy slices of vegetable
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash & trim vegetables.
- 2. Julienne/slice the red onion along the grain & put into a large mixing bowl. (Refer to picture Step 2)
- 3. Cut red and green peppers into quarters and remove/discard stem & inner core
- 4. Next, julienne slice each quarter in to 1/8th inch slices/strips. (Refer to picture Step 3 & 4)
- 5. Add the peppers to the mixing bowl & mix together by hand - to ensure an even mix.
-
6. Put into insert with lid. Label, date & store in the cooler at 35F-40F/3.5C-4C until use.(CCP1)
******IMPORTANT CHANGE******** - The Philly Vegetable Mix will now be diced from the julienne cut. This is for our Santa Fe Cobb, BBQ Chicken + Bacon Flatbread. Philly Vegetables have been deleted from Stir Fry and is not used elsewhere on the menu now.