Hoja de trabajo ensambles de menú

Nombre del aprendiz. ________________________________TB. _________

Nombre del entrenador. ______________________________________

INSTRUCCIONES:
Anota los ingredientes y las cantidades que llevan los productos que se presentan
a continuación.

AM STACKER AM BURRITO CRUNCHY

UNIVERSITARIO AM GRILLER DE SALCHICHA Y QUESO

AM FLATBREAD DE SALCHICHA Y QUESO AM FLATBREAD DE POLLO

AM QUESADILLA DE SALCHILLA
AM CRUNCHYWRAP SALCHICHA
AM GRANDE GRILLER DE SALCHICHA RANCHERO

TEJANO NACHOSQUILES
INSTRUCCIONES:
Describe el procedimiento correcto para preparar los siguientes productos.

TWIST:
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TIRA ROJA:
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NACHOS:
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PLANAS:
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PAPAS FRITAS:
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PAPAS CRUNCH:
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CHURROS:
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RELLENITOS:
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CHALUPAS:
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EMPANADAS:
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ARROZ:
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FRIJOL:
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SALSA ROJA:
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CILANTRO:
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CEBOLLÍN:
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FLAUTAS:
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SALSAS:
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SALSA FIESTA:
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TOMATE:
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INSTRUCCIONES:
Describe la manera correcta de bajar los sobrantes de salsa queso y mezclado de
proteína.

SALSA QUESO:
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POLLO
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CARNE:
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STEAK:
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INSTRUCCIONES:
Responde correctamente los siguientes procedimientos.

DILUSION CORRECTA DEL VEGI WASH.

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DILUSION CORRECTA DEL SANITISANTE EN PILETA Y EL TAMBO DE 5
GALONES:
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