Production Sheet Friday Night Caf

Country or Meal__France_________

Item Name____Ratatouille______________
Vegetable
Manager: Sarah Brand Employees: Mallory Wescom
Cook Time: 1 hour Lab 2 Svg. Utensils: 3 oz. spoodle

Cook Temp: 375F Pan size: 9 x 12 sheet pan

Yield: 40 servings Portion size: cup

DATE: Thursday, November 2nd Friday, Cost/serving: $1.84

November 3rd

Time Who Ingredient Amount Equipment Procedure

Thurs- Mallory Eggplants 7 small 2 Cutting Boards Gather equipment, make sure
2:00- Sarah Red Bell Pepper 10 medium 2 Chefs Knives equipment is cleaned and
2:05 Zucchini 15 small Plastic Wrap sanitized, gather all ingredients,
p.m. Yellow Squash 15 small 3, 4 qt. Large Bowls make sure hair is pulled back and
Garlic Cloves 15 cloves 3, 2 qt. bowl in a hat/headband, put on apron,
Yellow Onion 2 medium and wash hands.
Canned Tomatoes 75 oz. can
Olive Oil 15 Tbsp.
Lemon Juice 5 Tbsp.
Sea Salt 1 Tbsp. 1 tsp.
Pepper 2 tsp.
Oregano 5 Tbsp.
Red Pepper Flakes 5 Tbsp.

1
2:05- Mallory Yellow Squash 15 small Cutting Board Wash vegetables. Slice yellow
2:35 Red Bell Peppers 10 medium Chefs Knife squash less than thick. Place in
p.m. Yellow Onion 3 medium 4 qt. Large Bowl 4 qt. bowl and set aside. Clean
3, 2 qt. bowl Cutting board with soap and dry.
Repeat with red bell peppers. 5
peppers go in one 2 qt. bowl and
the other 5 go in another 2 qt.
bowl. Repeat with onion, placing
in 2 qt. bowl.
2:05- Sarah Zucchinis 15 small Cutting Board Wash vegetables. Slice Zucchini
2:35 Eggplant 7 small Chefs Knife less than thick. Place in one
p.m. 2, 4 qt. Large Bowls bowl and set aside. Clean Cutting
board with soap and dry. Repeat
with eggplant.
2:30- Mallory 4, 4 qt. Large Bowls Cover bowls with plastic wrap in
2:35 Sarah Plastic Wrap store in refrigerator less than
p.m. 40F until November 3rd in room
308. Store onions in room 309
fridge.
2:35- Mallory Clean dishes, equipment, and
2:45 Sarah prep area. Put dishes away.
p.m.

Time Who Ingredient Amount Procedure

Friday- Mallory Blender Gather equipment, make sure
Sarah 5 bowls of sliced vegetables equipment is cleaned and

2
2:20- Measuring Spoons sanitized, gather all ingredients,
2:25 2, 9 x 12 sheet pan make sure hair is pulled back and
p.m. Rubber spatula in a hat/headband, and wash
Measuring Cup hands.
Parchment Paper
Digital Thermometer
2:25- Mallory Garlic Cloves 15 cloves Measuring Spoons Measure ingredients and add to
2:45 Yellow Onion 3 onions Blender blender. After all ingredients are
p.m. Red Bell Pepper 5 medium Measuring Cup added, blend until smooth. Save
Diced Tomatoes 75 oz. of the sauce.
Olive Oil 15 Tbsp.
Lemon Juice 5 Tbsp.
Sea Salt 1 Tbsp. 2 tsp.
Pepper 2 Tbsp.
Oregano 5 Tbsp.
Red Pepper Flakes 5 Tbsp.
2:45- Mallory Sauce made in of the 2, 9 x 12 sheet pan Spread half of the sauce around
2:50 blender total sauce Rubber spatula bottom of the 9 x 12 sheet pan.
p.m. Repeat with second pan.
2:50- Mallory Sliced Vegetables All 2, 9 x 12 sheet pan Arrange half of the slices of
3:20 Sauce total sauce veggies in rows in the 9 x 12
sheet pan, alternating each
veggies to make a pattern. When
skillet is full, drizzle remaining
sauce over top of the veggies.
Repeat with second pan.
3:20- Mallory Parchment Paper Lay a piece of parchment paper
4:20 over the sheet pan and bake for 1
p.m. hour at 375F.

3
 4:20- Mallory Chopped Fresh 4 Tbsp. Digital Thermometer Check the ratatouille in the oven
4:50 Basil Leaf to ensure it is done. Take the
p.m. temp of 135F using a digital
thermometer. If done, lower
oven to 150F to keep warm until
service. Garnish with 2 Tbsp.
chopped fresh basil leaf in each
pan before serving. While
ratatouille is being warmed, clean
dishes, prep area, and
equipment.
4:55 Mallory Transfer to serving line. Mallory
p.m. will serve with 3 oz. spoodle.

Food Processor- ESHA- Serving size? cup per svg: Kcal: 122 kcal Fat: 6g NA: 421mg Carb: 16.42g

Special Instructions:

Garnish with: Chopped Fresh Basil Leaf

Plating Instructions: Spoon layered vegetables onto plate with a 3 oz. spoodle, garnished with basil leaf.

Serving temp: 135F

Who will be serving the item: Mallory Wescom

4
Plan for leftovers: Store in refrigerator in a covered container for up to one week. Label and date container. Make sure
food item is cooled from 135F to 70F within 2 hours and 70F to 40F within 4 hours.

HACCP: state critical points

- CCP 1: Wash vegetables. In luke warm water in lab #2 in a sink, wash vegetables. Dry with clean towel.
- CCP 2: Clean cutting boards in between cutting a different vegetable to prevent cross-contamination.
- CCP 3: Store freshly sliced vegetables in a 40F or less refrigerator. Label container and store in room 308.
- CCP 4: Measure 135 at end of cook time and when put out on the serving line.
- CCP 5: Food item is cooled from 135F to 70F within 2 hours and 70F to 40F within 4 hours.
- CCP 6: Store leftovers in room 308 in a 4 qt mixing bowl covered with plastic wrap and labeled for up to 1 week.

Production Schedule Planned by Manager: Sarah Brand