ERI Brand Standard Recipe (Proprietary & Confidential) Menu Name: Zenner's 3 Sausage Omelet Recipe Manual Index: FP2 2014 Effective Date: 22-Jan-14 Work Station: Egg Grill Cook Time: 5 Minutes Equipment, Cooking Utensils and Plateware Ingredients Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 6oz FL Pasteurized degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 1oz WT 1/4" sliced crosswise, full circles degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle (2) 3 Chicken-Apple Sausage 2oz WT 1/4" sliced crosswise, semi-circles 4 Knife 8" Chef's Knife 4 German Sausage 2oz link 1/4" sliced crosswise, semi-circles 5 Cutting Board Counter top/Poly 5 Denver Vegetables 2oz WT ERI Prep Recipe P702 6 Cook's Spatula 6 x 3 SS turner 6 Cheddar Cheese 2oz WT Shredded 7 Plating 13" oval Platter 7 Country Gravy 2oz FL 1-1/2 Ramekin for Whipped 8 Ramekin 8 Non-stick Pan coating 3 seconds FL Aerosol Spray Butter Fresh Baked Biscuit 9 9 1 each ERI Prep Recipe P202 w/Whipped Butter # 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703 Buttermilk Pancakes on # 13 3 each ERI Prep Recipe P101 request Preparation Instructions 1 Spray grill with non-stick aerosol. 2 Place all sliced sausages and Denver vegetables on grill and heat for approximately 2 minutes. 3 While omelet ingredients are heating, prepare liquid eggs for omelet. 4 Spray non-stick cooking spray coating on grill. Using a 2oz ladle, ladle liquid eggs onto grill. Eggs should form a 12" oblong circle. Remove sausage slices and vegetables from grill and set aside 2oz for "topping" omelet. Sprinkle remaining grilled ingredients onto omelet while 5 eggs are still moist and then sprinkle 1-3/4 oz shredded cheddar over grilled ingredients. 6 Cook eggs until slightly firm, approximately 30 seconds. 7 Using a 6L x 3W turner, fold the omelet into 6L x 3W dimension. Remove omelet from grill and place @ 2 - 6 o'clock position diagonally on the platter. Using 2oz ladle, ladle 2oz country gravy over omelet as 8 shown in photo. 9 Top omelet with reserved 2oz "topping" and 1/4oz cheddar cheese as shown in photo. # Place hash browns @ 12 - 8 o'clock position on the platter. # Place biscuit @ 9 o'clock position on the platter, next to the hash browns. If pancakes are requested, place omelet on a 9" round plate and stack the pancakes on another 9" round plate. Guest does not receive biscuit # when pancakes are requested. # Critical Sensitivities Storage / Holding Procedures 1 Omelet has NO BROWNING/BURNT MARKS. 1 Liquid eggs are held refrigerated @ 41F degrees or below 2 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Zenner's 3 Sausage Omelet Menu Name: Lighter Recipe Manual Index: FP2 2014 Effective Date: 22-Jan-14 Work Station: Egg Grill Cook Time: 5 Minutes Equipment, Cooking Utensils and Plateware Ingredients Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 4oz FL Pasteurized degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 1/2oz WT 1/4" sliced crosswise, full circles degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle (2) 3 Chicken-Apple Sausage 1oz WT 1/4" sliced crosswise, semi-circles 4 Knife 8" Chef's Knife 4 German Sausage 1oz link 1/4" sliced crosswise, semi-circles 5 Cutting Board Counter top/Poly 5 Denver Vegetables 1oz WT ERI Prep Recipe P702 6 Cook's Spatula 6 x 3 SS turner 6 Cheddar Cheese 1oz WT Shredded 7 Plating 11" oval Platter 7 Country Gravy 2oz FL 1-1/2 Ramekin for Whipped 8 Ramekin 8 Non-stick Pan coating 3 seconds FL Aerosol Spray Butter Fresh Baked Biscuit 9 9 1 each ERI Prep Recipe P202 w/Whipped Butter # 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703 Buttermilk Pancakes on # 13 3 each ERI Prep Recipe P101 request Preparation Instructions 1 Spray grill with non-stick aerosol. 2 Place all sliced sausages and Denver vegetables on grill and heat for approximately 2 minutes. 3 While omelet ingredients are heating, prepare liquid eggs for omelet. 4 Spray non-stick cooking spray coating on grill. Using a 2oz ladle, ladle liquid eggs onto grill. Eggs should form a 12" oblong circle. Remove sausage slices and vegetables from grill and set aside 1oz for "topping" omelet. Sprinkle remaining grilled ingredients onto omelet while 5 eggs are still moist and then sprinkle 1 oz shredded cheddar over grilled ingredients. 6 Cook eggs until slightly firm, approximately 30 seconds. 7 Using a 6L x 3W turner, fold the omelet into 6L x 3W dimension. Remove omelet from grill and place @ 2 - 6 o'clock position diagonally on the platter. Using 2oz ladle, ladle 2oz country gravy over omelet as 8 shown in photo. 9 Top omelet with reserved 1oz "topping" as shown in photo. # Place hash browns @ 12 - 8 o'clock position on the platter. # Place biscuit @ 9 o'clock position on the platter, next to the hash browns. If pancakes are requested, place omelet on a 9" round plate and stack the pancakes on another 9" round plate. Guest does not receive biscuit # when pancakes are requested. # Critical Sensitivities Storage / Holding Procedures 1 Omelet has NO BROWNING/BURNT MARKS. 1 Liquid eggs are stored @ 41F degrees or below. 2 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Menu Name: Breakfast Burrito Recipe Manual Index: FP2 2014 Effective Date: 22-Jan-14 Work Station: Egg Grill Cook Time: 5 Minutes Equipment, Cooking Utensils and Plateware Ingredients Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 6oz FL degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 2 links Precooked, sliced 1/4" slices degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle 3 Sweet Onions 2oz WT Onions, diced 1/2" 4 Knife 8" Chef's Knife 4 Cheddar Cheese 2oz WT Shredded 5 Cutting Board Counter top/Poly 5 Flour Tortilla 1 each 12-inch Flour Tortilla 6 Cook's Spatula 6 x 3 SS turner 6 Chipotle Salsa 4oz WT 7 Plating 13" oval Platter 7 Avocado 1 quarter Sliced and fanned 8 Ice Tea Spoon For Sour Cream 8 Sour Cream 1 spoonful Ice tea spoon 9 9 Non Stick Pan Coating 3 seconds FL Aerosol Spray # 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703 # 13 # Preparation Instructions 1 Spray grill with non-stick aerosol. 2 Place onions on grill and cook for approximately 2 minutes. Onions should be soft and partially golden brown. 3 Place pre-cooked sausage on grill and reheat for 1 minute. Combine sausage and onions and move to middle of grill. 4 Prepare side of choice. 5 Place liquid eggs on grill and scramble. 6 Place flour tortilla flat on grill and cook until soft, 30 minutes per side. 7 Fold shredded cheese into egg mixture until cheese begins to melt, no longer than 30 seconds. 8 Place tortilla on a heated 13" oval platter. 9 Place scrambled eggs down center of tortilla leaving 2 inches on each side. # Place onion/sausage mixture on top of eggs and using a 2oz ladle, top with 2oz of Chipotle Salsa, placing it lengthwise over mixture. Fold left and right sides of tortilla in approximately 2" and then roll up from the bottom, three folds, with the final edge folded underneath. # Place burrito @ 2 - 6 o'clock position on platter. Top burrito with 2oz salsa, over the center crosswise, as shown in photo. Place slices of fanned avocado over top. Using an ice tea spoon, # place 1oz sour cream on top of fanned avocado as shown in photo. # Place side of choice @ 9 o'clock position on platter. Critical Sensitivities Storage / Holding Procedures 1 No brown spots on avocado. 1 Liquid eggs are stored refrigerated @ 41F degrees or below 2 Platter should be heated. 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Menu Name: Rueben Sandwich Recipe Manual Index: FP2 2014 Effective Date: 22-Jan-14 Work Station: Sandwich/Flattop Grill Cook Time: 8 minutes Equipment, Cooking Utensils and Plateware Ingredients Unit Item Details Item Unit Type Instructions/Specifications Size Surface temperature @ 1 Flattop grill: 1 Marble Rye bread 2 slices Grilled 350F degrees 2 Cook's spatula: 6x3 SS 2 Swiss Cheese 2 slices 3/4oz sliced 3 Condiment spreader: 9" rubber spatula 3 Sliced Corned Beef 4oz WT Item #5990617 4 Knife: 10" Serrated edge knife 4 Slice Turkey 2oz WT Hand Carved 5 Cutting board: Counter top/poly 5 Sauerkraut 3oz WT Item #7578743 6 Plating: Large 10" Square Plate 6 1000 Island Dressing 1oz FL 7 7 Dijonnaise 1oz FL FP2 2013 Prep Recipe 8 8 Griddle Oil 1/2oz FL Butter Flavor 9 9 Pickle Spear 1 each # 10 Choice of One: # 11 French Fries 6oz WT Raw Weight # 12 Coleslaw 4oz scoop ERI Prep Recipe P701 # 13 Cottage Cheese 4oz scoop 4% milk fat, small curds # 14 Preparation Instructions 1 Spread 1/2oz griddle oil on grill. 2 Place bread down on pre-oiled grill. Grill marble rye bread until it is crusted. Approximately 3 minutes. Remove from grill, spread 1000 Island dressing on one of the bread 3 slices and dijonnaise on the other bread slice.