when the kitchen is out of a particular item or when a customer has requested that an item be withheld from an order
the number of products needed to fill all orders
to cut an item into pieces 1/2 by 1/2
to heat liquid until it begins to steam and before it comes to a boil
the steps used to cool down a hot product quickly before refrigerating
to beat a product into a smooth consistency with a wire ship or blender
to place in the fryer
the term used to describe the length of time a product can be stored without loss of quality
to cut into 1/8 by 1/8 or smaller
the amount of product you have in the house
