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Announcements

1. Biscuits cook time and temperature change 11/17/16.
Lower temperature. Longer bake time. Pan in a honeycomb pattern.  
2. Carrots, Sliced (Prep) best practice added 11/3/16.
Added best practice to allow carrots to be stored in water.  
3. Meatloaf cooking best practice added 11/2/16.
Added best practice to allow baking covered in a full size 2 ½” s.s. pan with a grate insert.  
4. Pitt Ham recipe updated 9/29/16.
If cutting for Cold Bar or omelettes, cut 1/2 x 1/2 to match pre-diced size.  
5. Updated Fajita Serving recipe 9/16/16.
Option to serve either chicken or steak, or both. Jalapeno garnish is optional.  
6. Sirloin Steaks (Meat Prep) recipe updated 9/13/16.
Colander insert no longer required. Can only stack meat tubs three layers thick.  
7. Updated Strawberries (Prep) recipe 9/13/16.
Removing green cap for fresh strawberries is optional.  
8. New Drop and Fry recipes added 9/8/16.
Check fry times and photographs on new recipes for drop and fry items.  
9. Updated Chicken Salad recipes 8/24/16.
Can only use white meat.  
10. Cupcakes and Variety Muffins updated 8/12/16.
Recipes can be used for minis or larger varieties.  
11. Cheesecake updated 8/11/16.
Using pre-made batter.  
12. White Queso Sauce recipe 8/5/16.
Added QA point about reconstituting.  
13. Italian Sausage recipe 8/4/16.
Changed from rope to link.  
14. Grilled recipes updated 7/5/16.
Many recipes now can be started on the flame grill and finished on the flat.  
15. Cake recipes 6/13/16.
Changed to larger, single layers.  
16. Choc. and German Choc. Cakes 5/30/16.
Changed to square single layers.