What type of pan would you use to pan fry 4 orders

Reference no: EM133551389

Question: Review the recipe listed below and answer the questions as it pertains to the assignment. Salmon Cakes Yield 10 portions {2 per portion) Salmon, fresh, whole 1 lb. Peppers, diced .5 cup each Onions, diced .5 cup each Eggs 2 each or 4 oz. Mayonnaise .5 cup Breadcrumbs 1.5 cups Old Bay Seasoning 2 Tbsp Salt 1 Tbsp Pepper 1 Tbsp Oil for frying 1 cup For Standard Breading Procedure: Eggs, beaten 4 Each Flour 2 cups Breadcrumbs 1.5 quarts Method: *Steam salmon to fully cooked, cool as per serv safe in blast chiller and pull *Sweat onions and peppers, cool as per serv safe *Combine all ingredients and mix well, adjust seasoning *Combine into 20 even amounts, using a ring mold, form into cakes and bread using the standard breading procedure *Pan fry in appropriate size pan Answer the following questions:

1. Scale the recipe to 100 portions, provide and ingredient list in largest size format ex. 1 quart of oil, not 4 cups

2. Name all the convenience products in the recipe

3. Is the salmon a convenience product? If not, is there a suitable convenience product substitute for it?

4. What type of pan would you use to pan fry 4 orders?

5. What piece of equipment would you use to panfry 20 orders at 1 time?

6. What piece of equipment should I use to mix 1x the recipe? 10x recipe?

7. What items in the recipe are not listed as convenience products but can be substituted with one?

8. What is the internal temperature the salmon should be steamed to?

9. What is the temperature the cooked salmon should be cooled to?

10.What temperature should the salmon cakes be re-heated to internally?

11.Once cakes are heated, how and where should hold them and at what temperature?

12.Firing 6 orders every 20 minutes or as needed is called?

13.Arranging them in a hotel pan 5 by 5 is called? How many hotel pans will I need

Reference no: EM133551389

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