Earls Bar Prep Manual

69 SANGRIA FRUIT PREP (CITRUS & APPLES) SEASONAL 1A ❖ CCP: Wash hands & (Wear Gloves where required) 1. All fruit must be washed by the bartender prior to cutting each day. 2. Grade each piece of fruit to ensure there are no blemishes or brown spots. Use zested Oranges first. Cut off the ends of citrus fruits. 3. Cut the pieces of fruit into ¼ wedges lengthwise. 4. Remove the seeds from the apples by cutting them out at an angle. 5. Slice the ¼ wedges into 1/8” segments. Use Mandolin if available. NOTE: Never leave purees or garnish fruit unrefrigerated. Exposure to the open air, even for short periods of time compromises the Fresh quality of these products . HOLDING : Max 8 hours REFRIGERATED PREP: AS PER CHOSEN SANGRIA RECIPE UPDATE: 01/07/11 CB