Earls Bar Prep Manual
27 CITRUS WHEEL GARNISHES 4 ❖ CCP: Wash hands & (Wear Gloves where required) 1. Citrus must be washed by the bartender prior to cutting each day. 2. Grade each whole, fresh piece of fruit to ensure there are no blemishes or brown spots. 3. If required; take a lengthwise cut at a depth of half way through the fruit. This allows the wheel to automatically be pre-cut for placement on the rim of the glass. 4. Cut the lime in half through the middle of the piece of fruit. 5. Use Borner Mandolin (V Shaped) to slice even wheels. a. Use the thinner limes for wheels placed in a cocktail. b. Use the wide side for wheels placed on the rim of a glass. 6. 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: 10 WHEELS PREP: AS PER PREP CHART UPDATE: 06/09/16 TB
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