Earls Bar Prep Manual

25 CITRUS WEDGE GARNISHES 2 ❖ CCP: Wash hands & (Wear Gloves where required) 1. Lemons, limes and oranges must be washed by the bartender prior to cutting each day. 2. Grade each whole, fresh lemon or lime to ensure there are no blemishes or brown spots. 3. Cut ends off of the fruit ensuring NOT to cut into the flesh 4. Cut whole citrus fruit in half, lengthwise. 5. Insert a center cut line across the inner surface of the citrus half. This allows the wedge to automatically be pre-cut for placement on the rim of the glass. 6. Placing the flesh of the fruit downwards on the cutting board, with the rind upwards towards you, cut the citrus half into 4 wedges. Insert the knife at a 45 degree angle to create uniform wedges. 7. Divide wedges into appropriate amount of Store n’ Pour containers. 8. Label and refrigerate. Holding: Cut in the morning. For high volume stores, cut twice daily and store in airtight container. ONLY CUT ENOUGH NEEDED FOR SERVICE. Throw away unused citrus at the end of the night, cut fresh fruit daily. HOLDING : Max 8 hours REFRIGERATED YIELD: 8 WEDGES PREP: AS PER PREP CHART UPDATE: 02/14/13 CB

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