Free kitchen recipe samples
Practical starting points with yield and control notes. Adapt them to your food-safety system, ingredients, equipment and service.
← Back to the KitchenWarm only until the sugar and salt dissolve. Pour over suitable prepared vegetables in a clean food-safe container, cool promptly, cover, label and refrigerate.
CONTROL: Set and verify the use-by period in your own food-safety system. Check the vinegar ingredients and allergens.Soften onions, add garlic and purée, then add tomatoes and simmer until the raw acidity has mellowed. Season for the final dish, not the base.
CONTROL: Record the batch, cooling, storage and reheating controls required by your food-safety system.Prepare in a clean food-safe jug, keep chilled and position where the team can access it without contaminating food-preparation areas.
CONTROL: Make fresh for the shift and discard remaining fruit and herbs at close. Plain drinking water should always remain available.