Earls Bar Prep Manual

70 SANGRIA FRUIT PREP (PEACHES) SEASONAL 1B ❖ CCP: Wash Hands & (Wear Gloves where required) 1. Measure appropriate amount of peaches by weight as per recipe. 2. Cut peach wedges into quarters approximately ½” sections. 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: 02/12/11 CB