Training Booklet
CONTENTS Introduction
01 History 02 Why Bell ‘Orto 03 About Products Guidelines on Tomato Products
10 12 13 15 16
Product Cutting With Customers Pouch Handling Method Heating #10 Pouch Tomato Products Storage for Tomato Products Solutions Selling
Foodservice
18 19 20 21 22
About the Chef About Chef System Cooking Methods Culinary Techniques Menu Terms
Tips
23 24
Kitchen Ideas Tomato Selection
Recipes
25 32 34
Bell ‘Orto Recipe Ideas Chef John’s Training Recipes (with Cost Per Serve) Chef Menu Recommendations Frequently Asked Questions (FAQ) 2
HISTORY About Heinz & Bell ‘Orto About Escalon Italy by its very nature means exquisite cooking – cooking based on a celebrated fruit, the tomato. It’s no wonder then, that Italians Cristoforo and Emma Colombo founded Escalon dedicated to providing the best foodservice tomato products available in the United States.
Henry Heinz Founded H.J. Heinz Company in 1869 in the US. Since then Heinz Brands have been delighting & satisfying consumers around the world for over 140 years with tomatoes as an important part of the Heinz business! As with Henry Heinz’s famous quote, we believe “To do common things uncommonly well brings success”
The Bell ‘Orto Difference Escalon tomatoes are always vineripened to a vibrant red, picked with the greatest of care and packed within hours of harvest. Using only
natural, steam peeling to produce all of its tomato products; unlike other processors in the industry that uses chemical lye peeling to remove the skin from the tomatoes to achieve production efficiencies. Producing the world’s most premium brands of fresh-pack tomatoes and tomato sauces is no accident; it’s a process. And the process results in products so tantalizing in color, and so true to the sweet taste of fresh tomatoes, you will think they were just plucked from the vine.
Escalon Company Profile Escalon Premier Brands is a subsidiary of Heinz Foodservice. The company prepares and packs tomatoes for the US foodservice industry, processing approximately 400,000 tons of tomatoes per year. Located in the rural community of Escalon in the heart of California’s San Joaquin Valley, the Premier Brands nurtures a unique family culture that drives passion to produce the industry’s best canned tomato products.
‘Heart power is better than horse power’ – HJ Heinz
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Why Bell ‘Orto? Tomato Breeding Program
Escalon’s support staff has been developing (breeding) tomato varieties for over 90 years, and we are the only tomato processor with a significant research program. We currently enjoy a 35%+ market share in the tomato seed business, and most West Coast tomato processors are using tomato varieties developed by Escalon.
Select Grower Group
Escalon has an elite grower group with an unrelenting focus on quality, many who started with our founder, Cristoforo Colombo, over 55 years ago. Starting with the best growers ensures we receive only the best tomatoes.
chemical (lye) peeling, due to production efficiencies. Escalon is committed to the more expensive steam peeling method, due to the environmental and culinary concerns with lye peeling.
for quality attributes an average of once every two minutes throughout the season. We have a detailed HACCP program in place and have consistently scored “superior” on our AIB inspections.
Special Tomato Varieties
In addition to the latest electronic sorting technology, Escalon employs hundreds of trained hand sorters to ensure only the finest tomatoes make it into our products. Technology, while improving, still can’t replace the eyes, hands and passion of an experienced sorter.
Extensive Hand Sorting
Management Sensory Evaluation
Our select variety package concentrates on a specific group of tomatoes that provide the best balance of color, flavor, consistency and natural soluble solids for our products.
Tomato Harvest
Escalon closely manages the tomato harvest to ensure that the tomatoes go from the “field to the can” in an average of 4-6 hours. This ensures the closest thing to “fresh from the vine” tomato flavor and color.
Special Quality Grading
In addition to the grading performed by the Processing Tomato Advisory Board (PTAB), Escalon further screens each and every load for minute physical blemishes. Our highly trained sorting staff compiles “report cards” for incoming loads, and this helps ensure that only the highest quality tomatoes end up in our products.
Blending Station
Escalon uses this detailed grading information to achieve the perfect blend of tomatoes, much like making a fine wine. This ensures that each product is produced to the exacting standards our customers have come to expect.
Steam Peeling
Similar to the home canning process, Escalon uses only natural, steam peeling to produce all of our peeled products. Many processors in the industry use
Low Temperature Processing
The Escalon facility is designed with proprietary technology that minimizes the “heat” applied to the tomatoes during processing. By minimizing heat and residence (cooking) time, Escalon is able to capture more fresh tomato color and flavor than other processors who design their factories to maximize throughput.
Citric Acid
Escalon produces its complete line of tomato products without the addition of citric acid. Citric acid is an acidifying agent used by manufacturers to lower the pH of incoming tomatoes, which allows them to run their lines faster. However, it can impart a noticeable bitter taste on the finished product and is never added to any of the Escalon branded items.
A long-standing Escalon tradition, started by our founder, is the daily management cutout. Everyday at 9:00 a.m., we get together to taste each and every product produced during the previous day to ensure that it lives up to Mr. Colombo’s “gold standard”.
Warehousing & Shipping
Escalon stores product in the warehouse brite (no label or case), and labels and cases the product only as needed. This helps ensure that it arrives at your door in the best possible condition.
Passion
At Escalon, our sole passion is crafting the best “fresh pack” tomato products available in the industry. Because one thing we have learned after 60+ years in the business is that unmatched, unwavering product quality is the secret to happy, loyal customers.
Relentless Quality Control
Our state-of-the-art facility boasts the latest in quality control technology together with the best of old world sensory (taste) testing. Balancing equal parts art and science, we test our products
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Our Founders, Cristoforo & Emma Colombo
About Products Fully Prepared Tomato Products
Bell’Orto™ Pasta Sauce with Olive Oil and Herbs
Bell’Orto™ Marinara Sauce
Bell’Orto Pasta Sauce with Olive Oil and Herbs is crafted using only vineripened fresh tomatoes, perfectly accented with innovative blends of the highest quality using imported and domestic herbs and spices.
Bell’Orto Marinara Sauce is made from vine-ripened fresh tomatoes and a truly unique, flavorful blend of herbs, spices and imported extra virgin olive oil. Even the most discriminating chefs would be proud to serve this product.
Ingredients: Peeled ground tomatoes, tomato purée, extra virgin olive oil, garlic, salt, carrot Purée, dehydrated onions, sugar, basil, spices.
Ingredients: Fresh vine-ripened ground tomatoes, tomato purée, dehydrated onions, extra virgin olive oil, salt, spices, citric acid, dehydrated garlic.
Shelf life: 36 months
Shelf life: 36 months
Variety Package Size 78002499 Pack/Size: 6 - #10 Cans Case Net Wt: 39.375 lbs. Case Gross Wt: 44.25 lbs. Case Cube: 0.96 Case Size: 18-11/16” x 12-1/2” x 7-1/8” Cases/Pallet: 49 Cases/Layer: 7 Layers/Pallet: 7
Variety Package Size 75991016 Pack/Size: 6 - #10 Cans Case Gross Wt: 45 lbs. Case Cube: 0.99 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 48 Cases/Layer: 8 Layers/Pallet: 6
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Bell’Orto™ Prepared Pizza Sauce - Traditional Italian Style
Bell’Orto™ Pizza Sauce with Basil
Bell’Orto Pizza Sauce with Basil has a fresh, naturally sweet tomato flavor, lightly seasoned with Basil, and a deep red tomato color. The product is made from fresh tomatoes and high quality basil. This product can be used by itself or combined with crushed or ground tomatoes for a chunkier texture to a pizza sauce.
Bell’Orto Prepared Pizza Sauce is crafted using only vine-ripened fresh tomatoes, perfectly accented with innovative blends of the highest quality imported and domestic herbs and spices.
Ingredients: Vine-ripened fresh tomatoes, salt, sugar, extra virgin olive oil, spices, garlic powder.
Ingredients: Vine-ripened fresh tomatoes, salt, basil and citric acid. Shelf life: 27 months
Shelf life: 36 months
Variety Package Size 78002517 Pack/Size: 6 - #10 Cans Case Net Wt: 40.1 lbs. Case Gross Wt: 45 lbs. Case Size: 18-11/16” x 12-1/2” x 7-1/8” Cases/Pallet: 56 Cases/Layer: 8 Layers/Pallet: 7
Package Size 78002496 Pack/Size: 6 - #10 Cans Case Gross Wt: 45 lbs. Case Cube: 1.00 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 49 Cases/Layer: 7 Layers/Pallet: 7
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PRODUCT INFORMATION
BELL ‘ORTO BASIC’S
Bell’Orto™ Crushed Tomatoes in Purée
Bell’Orto™ Concentrated Crushed Tomatoes
Bell’Orto Crushed Tomatoes in Purée has a fresh tomato aroma and flavor, a deep natural red tomato color. This product is perfect as a stand-alone ingredient or it can be used to extend evaporated products, such as Pizza Sauce with Basil, to a ready-to-use consistency. It is made from hand sorted, ground fresh unpeeled tomatoes covered with Extra Heavy tomato purée.
Bell’Orto Concentrated Crushed Tomatoes has a fresh, naturally sweet tomato flavor and deep red tomato color. The product is made from crushed tomatoes, evaporated to an ideal thickness and consistency to use as a base for pizza sauces, pasta sauce, soups and other tomato based recipes.
Ingredients: Vine-ripened whole unpeeled ground tomatoes, tomato purée, salt, and citric acid.
Ingredients: Fresh tomatoes, salt, citric acid.
Shelf life: 24 months
Variety Package Size 78002518 Pack/Size: 6 - #10 Cans Case Net Wt: 40.1 lbs. Case Gross Wt: 45 lbs. Case Size: 18-11/16” x 12-1/2” x 7-1/8” Cases/Pallet: 56 Cases/Layer: 8 Layers/Pallet: 7
Shelf life: 27 months
Variety Package Size 78002513 Pack/Size: 6 - #10 Cans Case Net Wt: 39.375 lbs. Case Gross Wt: 44.25 lbs. Case Cube: 0.96 Case Size: 12.25” x 6.9375” x 18.3125” Cases/Pallet: 49 Cases/Layer: 7 Layers/Pallet: 7 5
Bell’Orto™ Heavy Tomato Purée
Bell’Orto™ Extra Heavy Tomato Purée
Bell’Orto Heavy Tomato Purée has a rich naturally sweet fresh tomato flavor. It is never artificially acidified. The addition of citric or acetic acid would allow us to produce more product at faster line speeds but it would also give the product an unpleasant sharp acid flavor. Our purées offer the closest thing to tomatoes fresh off the vine.
Bell’Orto Extra Heavy Tomato Purée is a thick purée with a rich naturally sweet fresh tomato flavor and deep red tomato color. This item is a perfect base for all your red sauce needs.
Ingredients: Vine-ripened fresh tomatoes and salt.
Ingredients: Vine-ripened tomatoes and salt. Shelf life: 24 months
Shelf life: 24 months
Variety Package Size 78002485 Pack/Size: 6 - #10 Cans Case Gross Wt: 45 lbs. Case Cube: 1.00 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 48 Cases/Layer: 8 Layers/Pallet: 6
Variety Package Size 78002515 Pack/Size: 6 - #10 Cans Case Gross Wt: 45 lbs. Case Cube: 0.99 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 48 Cases/Layer: 8 Layers/Pallet: 6
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Bell’Orto™ Salsa Style Diced Tomatoes
Bell’Orto Diced Tomatoes in Juice
Bell’Orto Salsa Style Diced Tomatoes is made from small, peeled and diced tomatoes packed in a thick tomato juice. Their size (3/8”) makes them ideal for use in salsas, soups, stews or any application where vibrant red, flavorful chunks of tomatoes are desired.
These diced tomatoes are prepared from mature tomatoes which have been washed, sorted and peeled prior to dicing. This product is excellent for recipes where significant tomato piece integrity is desired.
Ingredients: Peeled vine-ripened fresh tomatoes, salt and calcium chloride.
Ingredients: Tomatoes, tomato juice, salt, calcium chloride, citric acid.
Shelf life: 810 days (36 mths)
Shelf Life: 24 months
Variety Package Size 78002498 Pack/Size: 6 - #10 Cans Case Net Wt: 38.25 lbs. Case Gross Wt: 43 lbs. Case Cube: 0.939 Case Size: 18.700” x 12.400” x 7.000” Cases/Pallet: 49 Cases/Layer: 7 Layers/Pallet: 7
SKU# Description 76000239 Pack/Size: 6x2.84 L Case Net Wt: 17.347 Kg Case Gross Wt: 19.595 Kg Case Cube: 0.028 M3 Case Size: 474.726 x 319.024 x 185.674 Cases/Pallet: 48 Cases/Layer: 8 Layers/Pallet: 6
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Bell’Orto™ Tomato Strips in Juice
Bell’Orto™ Peeled Chunky Ground Tomatoes
Bell’Orto Tomato Strips in Juice has a naturally sweet, fresh tomato flavor. We take great pride in producing peeled tomato products that meet all FDA and USDA standards for grade “B”.
Bell’Orto Peeled Chunky Ground Tomatoes has a fresh, naturally sweet tomato flavor and deep red tomato color. This product is made from hand-sorted, steam-peeled, ground tomatoes covered with a heavy tomato purée. Excellent for use in sauces and recipes where a chunkier texture and the smooth finish of a peeled product is desired.
Ingredients: Vine-ripened peeled tomatoes, tomato juice, salt, calcium chloride and citric acid.
Ingredients: Vine-ripened peeled ground tomatoes, heavy tomato purée, salt and citric acid.
Shelf life: 30 months
Shelf life: 27 months
Variety Package Size 78002505 Pack/Size: 6 - #10 Cans Case Gross Wt: 43.15 lbs. Case Cube: 0.99 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 48 Cases/Layer: 8 Layers/Pallet: 6
Variety Package Size 78002519 Pack/Size: 6 - #10 CansCase Net Wt: 39.4 lbs. Case Gross Wt: 44.25 lbs. Case Size: 18-11/16” x 12-1/2” x 7-1/8” Cases/Pallet: 56 Cases/Layer: 8 Layers/Pallet: 7 8
‘Quality is to a product what character is to a man’
Heinz® Tomato Paste
Heinz Tomato Paste is controlled to USDA standard of identity for Grade ‘A’ tomato paste. It is a pure tomato paste. It is never artificially acidified and no salt is added.
– HJ Heinz
Ingredients: Vine-ripened tomatoes. Shelf life: 27 months Variety Package Size 78002525 Pack/Size: 6 - #10 Cans Case Gross Wt: 47 lbs. Case Cube: 1.00 Case Size: 18-11/16” x 12-9/16” x 7-5/16” Cases/Pallet: 56 Cases/Layer: 8 Layers/Pallet: 7
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Guidelines: Product Cutting with Customers Product sampling or cutting refers to preparing food items ahead of time, then setting them out for related stakeholders to taste at a specified time. Although these terms are sometimes used interchangeably, there is a distinction. Sampling is showing of Heinz products only. Product cutting is a comparison of Heinz product/s and at least one other item (eg. An operation’s scratch-made product or a comparable item from a competitor) Product samplings and cuttings can be formal or informal and can be routinely conducted both internally and with customers. Why We Cut Products? Product cuttings help us to 1. Become more familiar with products 2. Benchmark how we compare against the competition 3. Evaluate new items or proposed recipe changes. How to Plan a Professional Product Cutting? • Be prepared. Assemble all the gear you need in advance. Don’t assume an operation will have what you need on hand, or that the operation’s equipment will be available when you need it. • Schedule cuttings with the operator in mind – never schedule 10
a cutting during peak meal periods (eg, just prior to or during the luncheon rush) • Always plan to sample products with the customer. Dropping off samples for a customer to review on their own is usually ineffective. • Know the key attributes of your product prior to sampling/cutting. • If you are unfamiliar with your own product or that of a competitor, preview the items ahead of time. • Limit the number of items being tasted. People cannot effectively sample more than 6-8 items at one time. • If there are several spicy or sweet products that will be tasted, reduce the number of samples even further, or divide the cutting into more than one session. • Make sure you have serving containers, utensils, napkins, and enough paper goods/tasting spoons and forks for everyone attending. • Bring along a supply of heavy duty trash bags for removing refuse and leftovers. • Decide if a ballot will be used to capture individual comments. When structuring your ballot, keep it simple. Have participants evaluate appearance first, then aroma, flavor, and texture. Don’t forget to leave room on the ballot for tasters to add their individual comments.
‘Protect the consumer by owning the product all the way from the soil to the table.’ – HJ Heinz
Conducting the Cutting 1. Upon arrival, ask where you should set up. Try to select an area that has good lighting (natural light is best) and adequate space for preparing and serving products. 2. Wash your hands and clean and sanitize work areas and equipment before beginning preparation. 3.
Prepare products according to directions. When several preparation options are given, try to establish “common ground.” For a fair comparison, samples must be as uniform as possible.
4.
Always set out products (and enourage participants to taste them) from left to right. Whenever possible, position Heinz products before competition.
5. Sipping carbonated water between samples is the best way to cleanse taste buds and prevent carryover of flavors. If carbonated water is not available, regular water can be substituted. Either way, the water should be room temperature. 6. Do not serve ice water or chilled bottled water – these will “numb” taste buds 7. Serving one or more of the following will also prevent carryover of flavors from one sample to another, especially when tasting spicy products: - Unsalted crackers - Sliced fresh apples - Bite-size pieces of raw carrots or celery - Cubes or plain bread 11
8. When heating products, prepare them according to directions, but allow time for the temperature to lower to 140°C before serving. The true taste of products won’t come through if samples are too hot. Kitchen Etiquette – Do’s & Don’ts • Dress appropriately for working in a kitchen. • Do be neat, clean, and orderly. Clean as you go. • Don’t sit on kitchen counters. • Don’t place your brief case or supplies on the floor in a high traffic area. • Don’t eat, drink or smoke while working with food. • Do leave your work area cleaner than you found it. • Do dispose of all open or leftover items or take them with you.
Pouch Handling Method
With Heinz Pouch Pack, The Thinking Is In The Bag Perfection doesn't come easily. But one ingredient does, Heinz Pouch Pack brings world-class taste to your kitchen with less work, less mess, more versatility and the lowest price per gram offered by Heinz Foodservice.
• • • •
Our Pouch Packs are remarkably easy. They store with ease, and open in a flash. So pour what you need, clip and save what you don't need.
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Easy to open - no can opener required. Safe for employees to use - Eliminate the risk of injuries caused by can openers and jagged can edges. Requires less shelf space for Storage. Lower disposal costs compared to #10 cans - Ten empty pouches take up as much space and weight as only one #10 can. Lower disposal costs equal greater savings.
Heating Guidelines for #10 Pouch Tomato Products
Heating Unopened Pouches in Water 1. Place unopened pouch of pasta sauce in large kettle or pot of boiling water. 2. Lower heat and simmer for 20 minutes or until product reaches 165°F. (To check temperature of the product, remove pouch from the water and fold it, unopened, around a stemmed thermometer. Do not puncture pouch with thermometer. If temperature has not yet reached 165°F, return unopened pouch to simmering water and continue heating.) 3. Using tongs, carefully remove hot pouch from water. 4. Holding the pouch upright, tear downward at the notched area, or cut one corner off the top with a pair of scissors. While holding onto the opposite corner and supporting the pouch at the bottom, carefully tilt and empty the contents into a serving or holding container. 5. Reduce heat and hold at 150-160°F. for service.
Heating Unopened Pouches in a Commercial Steamer 1. Place unopened pouch in a perforated pan and place in steamer. 2. Steam for 15 minutes or until product reaches 165°F. Heating time can vary, depending upon the type of steamer used. (To check temperature of the product, remove pouch from the steamer and fold it, unopened, around a stemmed thermometer. Do not puncture pouch with thermometer. If temperature has not yet reached 165°F, return unopened pouch to steamer and continue heating.) 3. Carefully remove hot pouch from steamer. 4. Holding the pouch upright, tear downward at the notched area or cut one corner off the top with a pair of scissors. While holding onto the opposite corner and supporting the pouch at the bottom, carefully tilt and empty the contents into a serving or holding container. 5. Reduce heat and hold at 150-160°F. for service.
Heating in Kiosks, Kettles and on the Stove Top 1. Holding the pouch upright, tear downward at the notched area or cut one corner off the top with a pair of scissors. While holding onto the opposite corner and supporting the pouch at the bottom, carefully tilt and empty the contents into insert or other container for heating. 2. Cover and heat slowly, stirring occasionally, until product reaches 165°F. 3. Reduce heat and hold at 150-160°F. for service. 13
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Cooling / Reheating / Storage Guidelines for Tomato Products Cooling and Reheating
When a large amount of food must be cooled down and stored, the Food and Drug Administration (FDA) recommends a two-stage cooling process: 1. The cooked food must be cooled from 135°F. to 70°F. within two hours 2. Then, it must then be brought down from 70°F. to 41°F. or below within an additional four hours Best practices for safely cooling down hot foods include: • Dividing large containers of sauce into smaller containers or shallow pans • Using an ice-water bath. - Divide the sauce into smaller quantities - Place the pots or pans into a sink or larger container filled with ice - Stir frequently to cool the sauce faster and more evenly • Adding ice or cool water as an ingredient, near the end of the sauce preparation • If the food has not reached 70°F. within two hours, it must either be discarded or reheated, and then properly cooled again • Once the sauce has reached 70°F., it can be safely stored in a refrigerator or walk-in cooler - Operators should position the pans so air can circulate around them - An employee should monitor the temperature of the item being cooled to ensure it reaches 41°F. or lower within four hours - Never place a large pot or saucepan of hot product directly into a walk-in cooler or refrigerator
• •
- Prepared sauces or leftovers should not be stored under refrigeration longer than five days Never allow a large pot or saucepan of hot product to sit out and cool at room temperature When reheating prepared sauces for hot holding, the product must be taken through the Temperature Danger Zone as quickly as possible - Must reach an internal temperature of 165°F. within two hours - Once reheated, do not refrigerate and re-use again
Storage Guidelines – Opened #10 Tomato Products
Once opened, never store unused tomato products in the can - During opening, the enamel coating on the inside rim can be scratched - A chemical reaction can take place between the exposed tin and the product, causing the product to develop a “tinny” flavor Unused tomato products should be stored in non-absorbent, non reactive containers • Select only containers approved for food storage
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• NSF® means the storage container meets commercial food equipment standards and has been evaluated, tested and certified by the National Sanitation Foundation International • Avoid using heavily scratched containers; they will be more difficult to clean and sanitize • Use a properly sized container; having too much air space at the top can cause tomato products to dry out and turn dark in color • Plastic pails and recycled packaging are not approved storage containers for food products • Cover the storage container with plastic wrap or a tight fitting lid • Never use foil to cover tomato products - Acidity of the tomato products will react with the foil and cause tiny pinholes to form - Pieces of the foil may even fall into the product and contaminate it • Label and date products; refrigerate and use within five days • Contents of opened #10 tomato cans may also be transferred to plastic food storage bags - Seal, label and date the products prior to refrigerating
The Key: Solutions Selling What is Solutions Selling?
• • • •
how do we do it?
We learn about our customer We determine needs… both obvious and currently unknown to the customer We offer solutions that make a positive impact on the customer’s business and profitability We become a trusted knowledge source that delivers
PREPARATION
SOLUTIONS
SOLUTIONS SELLING FOLLOW UP
ACTION
#1 PREPARE TO ENGAGE PREPARATION
• Be prepared
Use the Sales Execution Plan
• Antennas up!
Read DiSC style and adapt
• Prepare opening
Be ready with opening comments
#2 CREATE SOLUTIONS SOLUTIONS
• Understand customer’s thought process
Get on the same channel!
• Conduct research
Find pain or pleasure with What/How questions
• Find the gap between ideal and reality
Keep customer talking… what happened? How long? etc.
• Find the impact
What are consequences/ramifications/costs of issue?
• Present a solutions
Link Heinz benefits with impact of issue
#3 TAKE ACTION ACTION
• Confirm benefits
Use closed-end question to confirm interest
• Ask for commitment
Don’t leave without any realistic actions!
• Handle objections
If off track, find out why without emotion
• Discuss logistics/offer assurances
Some customers need more information
#4 FOLLOW UP FOLLOW UP
• Communicate appropriately
Keep distributors and internal people in the loop!
• Create formal assurance
Call or e-mail customers per their style with follow-up
• Confirm knowledge source position
Send tech article/article of interest to customer
• Thank the customer
Especially good with i’s and S’s!
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DiSC PEOPLE READING From the behaviors listed below, select the ones that best describe an individual’s primary behavior style. If a second behavioral style seems to be present, focus on that only after you have identified the strongest behavior.
DYNAMIC
DISCERNING
Fast
Slow
Loud
Soft
Active
Still
Formal
Informal
Cool
Formal
Warm
D
Cool
iS
C
DiSC At A Glance ACTIVE (Assertive)
TASK (Cool)
Dominiance influence Conscientiousness Steadiness
PEOPLE (Warm)
REFLECTIVE (Passive)
ADAPTING TACTICS They want
WE CAN ADAPT By
TIPS
D
Results Control
Giving choices, Fast pace, Using What?
Ask about time; say, “I have two things…”
i
Relationships Compliments About Self/People
Taking time, Listening/ share testimonials
Ask about common ground, photos, etc.
S
Stability Smooth Process
Showing step-by-step procedure, Slow down! Using How?
D’s and i’s should slow down; ask how they feel
C
Precision High Standards
Showing proofs and detail, Following up, Using Why?
D’s and i’s should slow down and stick to business details
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About Chef System
The word “chef ” is French for chief or head. The name chef should be reserved for one who is in charge of a kitchen or part of a kitchen. Chef is a relatively new profession. Only since 1976 has the U.S. Department of Labor classified the chef occupation from “unskilled position” to “professional.” Credentials are indicated by initials following a chef ’s name. Letters designate the level of experience and indicate the chef has met specific criteria set by the American Culinary Federation (ACF) for that designation. Chef most common certifications CMC: Certified Master Chef CMPC: Certified Master Pastry Chef CEC: Certified Executive Chef CEPC: Certified Executive Pastry Chef CCC: Certified Chef de Cuisine CSC: Certified Sous Chef CWPC: Certified Working Pastry Chef CC: Certified Culinarian CPC: Certified Pastry Culinarian
CMC and CMPC – “Master Chefs” The ultimate ACF designation. As of June 2004 (according to ACF CMC directory), this honor is held by only 66 chefs in America. These individuals possess the highest degree of professional knowledge and skills.
supervisory management.
CEC and CEPC “Executive Chefs” Certified Executive Chefs are hired to fill a leadership position in a restaurant, hotel, university, etc. A CEC is often considered a management position that would be in charge of an operation and is the direct link to upper management in large restaurants, hotels, or resorts.
CC (Certified Culinarian) Entry level professional within a commercial foodservice operation. Most often considered a “cook”. Possesses a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management.
CCC (Certified Chef de Cuisine) Chef who is the supervisor in charge of food production. Is the operation’s final decision-maker as it relates to culinary operations. Possesses a basic knowledge of food safety and sanitation, culinary nutrition, and 18
CSC (Certified Sous Chef) Chef who supervises a shift, station, or stations. Possesses a strong knowledge of food safety and sanitation, culinary nutrition, and supervisory management.
AAC - American Academy of Chefs Indicates a chef is a member of the ACF’s honor society. This affiliation is by election only. CRC - Certified Research Chef This title is given by the Research Chefs’ Association
Backgound of Chef System
Georges Escoffier (1847-1935) is the “father” of twentieth century cookery. Escoffier’s two main contributions: simplification of classical cuisine and the reorganization of the kitchen. He divided the kitchen into departments or stations, based on the kinds of foods produced. His system is still in use today, especially in large hotels and full-service restaurants. Escoffier’s System of Kitchen Organization: The Executive Chef – person in charge of the kitchen. The executive chef is a manager responsible for all aspects of food production, including purchasing, costing, and planning work schedules. The Sous (soo) Chef – Works under the direction of the executive chef. Sous chef takes command of the actual production and supervision of the staff. Station Chefs – individuals in charge of major areas of production.
Sauce Chef (Saucier) - prepares sauces, stews, and hot hors d’oeuvres; sautés food to order. Fish Cook (Poissonier) - prepares fish dishes. Vegetable Cook (Entremetier) prepares vegetables, soups, starches, and gravies; broils meats and other items to order. Roast Cook (Rotisseur) - prepares roasted and braised meats and gravies; broils meats and other items to order. Pantry Chef (Garde Manager [gardmawn-ZHAY]) – responsible for cold foods, including salads and dressings, cold hors d’ouevres, and buffet items. Pastry Chef (Patissier) – prepares pastries and desserts. Cooks and Assistants – help at each station with assigned duties. For example, the assistant vegetable cook may wash, peel, and trim vegetables. With experience, assistants may be promoted to station cooks, then station chefs. Today, only large organizations are staffed like Escoffier’s classical system. Most modern kitchens are much smaller. A typical mediumsized operation can employ a chef, a second cook, a broiler cook, a pantry cook and a few cook’s helpers. Small kitchens may have only a working chef, 1-2 cooks and 1-2 assistants. In many small operations, the short order cook is the backbone of the kitchen – Typically handling the broiler, deep fryer, sandwich production and some sautéed items. 19
The Chef’s Uniform Developed mainly out of necessity: Double-breasted Jacket: • Easily reversed to hide stains • Double layer of cotton insulates body against intense heat and splattering of hot liquid Checkered Black and White Pants: • Hides minor spills Neckerchiefs: • Soak up body sweat from hot kitchens Toque Blanche – Chef ’s Hat: • Often indicates status in the kitchen. • The taller the hat, the more prestigious the chef. • Pleats were added later to indicate the 100 ways a chef can cook an egg.
Cooking Methods
Bake: A dry-heat cooking method that heats food by surrounding it with hot dry air in a closed environment. Barbecue: Slow cooking with a dry heat created by the burning of hardwood or hot coals (as on a grill or spit), often with a seasoned marinade or basting sauce. Boil: Moist-heat cooking method that uses convection to transfer heat from a hot liquid (approximately 212°F.) to the food submerged in it. Braise: A cooking method by which food is first browned in fat, then cooked tightly covered in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes food by gently breaking down their fibers. Broiling: Dry heat cooking method in which foods are cooked by heat radiating from an overhead source. Deep Frying: To cook food in hot fat, deep enough to completely cover the item being fried.
Frying: To cook food in hot fat over moderate to high heat. Grilling: Dry-heat cooking method in which foods are cooked on a grill over hot coals or other heat source. Induction Cooking: Technology whereby cookware is heated using magnetic energy. A cook top is equipped with coils that produce high-frequency alternating currents. When cookware made of a magnetic-based material is placed on cook top, the molecules in the vessel begin to move so rapidly that the pan (not the stovetop) becomes hot. Removing the pan from the surface produces an immediate slowdown of the molecules, causing the pan to cool quickly. This allows immense control over what is being heated. Microwave: Cook with high frequency radio waves that cause food molecules to vibrate, creating friction that heats and cooks food. Poach: Cook food gently in liquid just below the boiling point when the liquid’s surface is beginning to show some quivering movement. 20
Roast: Oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Sauté (saw-TAY): Cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. Simmer: Cook food gently in liquid at a temperature low enough (about 185°F.) that tiny bubbles just begin to break the surface. Steam: Cooking whereby food is placed on a rack steamer basket over boiling or simmering water in a covered pan. Stew: To simmer foods in a small amount of liquid, which is usually served with the food as a sauce. Stir-fry: To quickly fry small pieces of food in a large pan over very high heat while constantly and briskly stirring the food. This cooking technique, which is associated with Asian cooking, requires a minimum amount of fat and results in food that is crisply tender.
Culinary Techniques Al Dente: Italian for “to the tooth” which indicates food (usually pasta) cooked only until it gives a slight resistance when one bites into it.
Fold: To incorporate light airy ingredients into heavier ingredients by moving them from the bottom up over the top in a circular motion.
Batonnet: Foods cut into a matchstick shape of approximately ¼ x ¼ x 2-1/2 inch.
Gratinee: Dish topped with cheese, bread crumbs, or sauce and browned in the oven or under a broiler.
Blanch: To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Used to assist preparation and/or prepare foods for freezing. Butterfly: To split food nearly in half lengthwise, leaving the halves hinged on one side so that it spreads open like a book. Usually done to increase surface space and speed cooking. Chiffonade: Finely slice or shred leafy vegetables or herbs. Deglaze: To swirl a liquid in a sauté pan, roast pan or other pan to dissolve cooked particles of food remaining on the bottom.
Julienne (zhoo-lee-EHN): Foods cut into a matchstick shape of approximately 1/8 x 1/8 x 2-1/2 inches. Lyonnaise: Dishes garnished or prepared with onions. Mince: To cut or chop a food finely. Mise en place (MEEZ-ahn-plahs): A French term meaning all ingredients and equipment needed for a dish is assembled and ready to go. Nappe: The consistency of a liquid, usually a sauce that will coat the back of a spoon.
Dice: To cut food into equally sized cubes (usually 1/4” to 1/2”).
Niçoise: Dishes prepared using tomatoes, garlic, black olives, green beans, and anchovies. Also a tiny black olive from Mediterranean region.
Emulsion: A uniform mixture of two unmixable liquids, often temporary. Example: oil and water.
Papillote, en (pah-peeYOHT): Wrapped in parchment paper (or sometimes foil) for cooking,
en Croute: A food wrapped in pastry and baked. Flambé (flom-BAY): Foods served flaming; the flame is produced by igniting brandy, rum, or other alcoholic beverage incorporated into the item.
so the food is steamed in its own moisture. Puree: To process food to achieve a smooth pulp. Reconstitute: Return a dehydrated or concentrated food to its original consistency by adding a liquid, usually water. Reduce: Fook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors. Score: To make shallow cuts (usually in a diamond pattern) in the surface of certain foods as a decoration on some foods (breads and meats), as a means of assisting flavor absorption (as with marinated foods), to tenderize less tender cuts of meat, or to allow excess fat to drain during cooking. Sear: To brown meat quickly over very high heat to seal in juices. Shred: Cut food into narrow strips, either by hand or by using a grater or a food processor fitted with a shredding disk. Cooked meat can be separated into shreds by pulling it apart with two forks. Skim: Remove the top layer from a liquid, such as cream from milk or foam and fat from stock, soups, sauces, etc. Strain: To pour a liquid or dry ingredient through a sieve, strainer, or cheesecloth to remove undesirable particles, or to press soft food through the holes of a sieve, resulting in a pureed texture.
Glaze: To give shine to the surface of a food by applying a sauce, sugar or icing, and/or by browning or melting under a broiler or in an oven.
Sweat: Cook slowly in fat without browning, sometimes under a cover. 21
Menu Terms Concassee: Peeled, seeded, and diced tomatoes.
Coulis: Sauce made from a puree of vegetable or fruit, may be hot or cold.
Béarnaise Sauce: French sauce made with a reduction of vinegar, wine, tarragon, peppercorns, and shallots and finished with egg yolks and lemon.
Couscous: Small spherical bits of semolina dough that is roll, dampened and coated with finer wheat flour. Jicama: Root vegetable with a brown skin and white flesh; also called the Mexican potato. Has a sweet nutty flavor that is good raw or cooked.
Béchamel Sauce: French leading sauce made by thickening milk with a white roux (flour and fat) and adding seasoning; also known as a cream or white sauce.
Mesculin: Mixture of several kinds of baby lettuces. Truffles: Expensive fungus that grows 3 to 12 inches underground near the roots of certain trees (usually oaks) located by pigs and dogs.
Demi-glace: A rich flavored reduced brown sauce used as a base for many other sauces.
Surimi: Japanese processed food made from mild whitefleshed fish that is shaped, flavored, and colored to resemble shellfish.
Hollandaise Sauce: French leading sauce made from butter, egg yolks and flavoring, especially lemon juice.
Tripe: The lining of the first and second stomachs of cattle, pigs and sheep.
Marinara: Italian pasta sauce made from tomatoes, garlic, onions, and oregano. Velouté Sauce: French leading sauce made by thickening chicken or veal stock or fish fumet with a white roux (flour and fat), used as a base for other sauces.
Ahi: Hawaiian for yellow fin tuna. Biscotti: Italian for twice-baked; usually refers to a dry cookie.
Pesto: Italian pasta sauce made from basil, garlic, olive oil, pine nuts, and Parmesan or Pecorino cheese.
Marzipan: Sweet pliable paste made of ground almonds often colored and formed into three dimensional shapes.
Chutney: Condiment made from fruit, vinegar, sugar and spices, may range from smooth to chunky and mild to hot.
Meringue: Mixture of stiffly beaten egg whites and sugar. 22
Kitchen Ideas
A little sugar helps bring the flavors together in a tomato sauce. The amount varies depending on the acidity of your sauce. Sugar balances out the acidity and enhances the natural sweetness of the tomatoes.
Add some cream or milk just before serving to make your sauce creamy and rich as well to introduce more complex flavors.
When your sauce is heated through and you're ready to take it off the stove, stir in a pat of butter.
Other possible alternatives: Ricotta, Cream Cheese, Mascarpone, Crème FraÎche
Butter makes the flavor richer and the texture smooth and velvety, and also helps tone down acidity.
Consider roasting diced tomatoes the next time you make sauce. Simply place the tomatoes in a broiler set on high for 5-10minutes.
Before adding tomato puree, fry anchovies till they’ve dispersed. Anchovies are packed with glutamates; hence they carry a unique, subtle richness and a delightful umami quality.
Roasted tomatoes give a robust depth of flavor to an otherwise simple sauce.
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Tomato Selection
What Makes a Great Tomato? How can you tell that the tomatoes you’re using are the highest-quality – processed with the most care and consideration? Open a can of tomatoes and look for these qualities.*
• The flavor is fresh and naturally sweet. • The tomatoes have a tantalizing, fresh-from-the-garden aroma. • The colors are bright and natural,
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never dull or over-processed. • There is no overcooked, scorched or sour aftertaste. • The product is consistent from one can to the next. • There are no defects such as yellow shoulders, dark blemishes, extraneous materials (i.e., tomato leaves, stems, peels or excessive seeds) • The tomato juice or purée has minimal separation. • Pear/Strip tomatoes are naturally soft and have a mouthwatering texture. • The products perform as expected when mixed with ingredients, cooked, baked, etc. • It’s best to inspect tomatoes in natural daylight.
Bell ‘Orto RECIPE Ideas
Marinara Pasta Sauce
Restaurant Style Salsa
Ingredients: • 1 #10 can Bell Orto Diced Tomatoes in Juice • 3 #10 pouch Bell Orto Ground Tomatoes • 4 cups diced yellow onions, ½ inch • ½ cup olive oil • 2 cups chopped fresh garlic • 1 Tbsp. fresh chopped oregano • 1 cup fresh chopped basil • Salt and black pepper to taste
Ingredients: • 1 ea #10 can Bell Orto Style Diced Tomatoes • 4 cups Diced Red Onions 1/4” • 1 cup Fresh Chopped Cilantro • 2 cans Chopped Jalapeno’s • 4 Tbsp. Lime Juice • 2 Tbsp. Olive Oil • 1 Tbsp. Ground Cumin • Salt to taste Directions: 1. Combine all ingredients in a 5-quarts container and mix well. 2. Cover and refrigerate 2 to 3 hours before serving.
Directions: 1. Sauté onions in olive oil until they are transparent. 2. Add the garlic and sauté for another minute. 3. Add the tomatoes and oregano to the onions and cook for 45 minutes over low heat. 4. Add the basil and adjust the seasoning to taste.
TIPS FOR COST Management
A delicious marinara sauce that can be used for pasta or dipping, easily made using Ground Tomatoes as the base. Serves: 5 Gallons/18.927 L
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Step 1
No Of Servings = 2840ml/Per Serve Volume (ml)
Step 2
Cost Per Serve = Total Cost / No of Servings
Caribbean Style Salsa
Queso Dip Ingredients: • 3 cups Restaurant Style Salsa • ½ cup Fresh Chopped Cilantro • 1 lb./454 gr Bag Frozen Corn • Salt to taste • 3 lbs./1.36 kg Cream Cheese • 2 cups Chopped Green Onions ¼” • 2 cans Black Beans • 1 can Jalapeno’s
Ingredients: • 1 ea #10 Bell Orto Salsa Style Dice • 4 cups Diced Mango ½” diced • 12 oz/340gr can Diced Jalapeno’s • 2 cups Fresh Diced Green Bell Pepper ½” diced • 2 cups Fresh Diced Red Onions ½” diced • 1 cup Fresh Chopped Cilantro • ¼ cup Lime Juice • 2 Tbsp. Jerk Seasoning
Directions: 1. Place cream cheese in the 20 qt. mixer with the paddle attachment and soften cream cheese on speed 1 for 5 minutes. 2. Combine all ingredients and mix for 1 minute. 3. Place Queso Dip in a microwave proof dish and heat on medium heat for 10 minutes, place in 350F oven for 5 minutes. 4. Remove from oven and serve with chips. Yield: 2 Quarts/1.89L
Directions: 1. Combine all ingredients in a 5-quarts container and mix well. 2. Cover and refrigerate 2 to 3 hours before serving. Yield: 5 Quarts/4.73L
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Tomato Cream Sauce
Bolognese Sauce
Ingredients: • 1 ea #10 can Bell Orto Tomatoes Diced in Juice • 2 Quarts/1.89L Heavy Cream • 4 ea Red Onions ¼” diced • 2 cups Dry White Wine • ¼ cup Fresh Basil Chopped or • 2 oz/56.7gr Butter
Ingredients: • 2 ea #10 can Bell Orto Marinara Sauce • 2 ea #10 can Bell Orto Peeled Tomato Strips • 4 cups Diced Yellow Onions (½” diced) • 2 cups Diced Carrots (½” diced) • ½ cup Fresh Chopped Garlic • 5 lb./2.27kg Mild Italian Sausage • 5 lb./2.27kg Lean Ground Beef • ¼ cup Olive Oil • 4 Tbsp. Fresh Chopped Rosemary • 4 Tbsp. Fresh Chopped Oregano • 4 Tbsp. Fresh Chopped Basil • Salt to taste • Black Pepper to taste
Directions: 1. In a heavy saucepan melt the butter and sweat the red onions. 2. Add the white wine and let reduce by half. 3. Add the Bell Orto tomatoes and the heavy cream and reduce by ¼ over low heat or until the sauce achieves desired consistency. 4. Stir in the basil and let set for 5 minutes.
Directions: 1. Sweat Onions, carrots, and garlic in olive oil until soft. 2. Add sausage, ground beef, rosemary and oregano. Cook until the meat browns (break meat up with a heavy spoon or metal spatula as it cooks) 3. Stir in Bell Orto Marinara Sauce and Bell Orto Peeled Tomato Strips and bring sauce to a simmer. 4. Add fresh basil and remove sauce from heat. 5. Adjust seasoning with salt and black pepper. Yield: 5 Gallons/18.927L
Special Instructions:
To make Tomato Cream Soup puree, the tomato cream sauce in a food processor, pass through a tomato mill, or use a hand held sauce wound. Process the soup until it achieves a smooth consistency. Then add basil at the end. Yield: 4 QUARTS/3.79L
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Classic Pizza Sauce
Classic Pizza Sauce #1
For a traditional red sauce, try this trouble-free recipe that may conjure memories of the Amalfi Coast. Serves: 5 Gallons/18.927 L
Ingredients: • 2 #10 cans Bell Orto Pizza Sauce with Basil • 2 #10 cans Bell Orto Ground Tomatoes in Puree • 2 #10 cans Water • ½ oz./14.2gr Leaf Oregano • 1 oz./28.3gr Black Pepper • 1 oz./28.3gr Granulated Garlic • 1 oz./28.3gr Granulated Onion • 2 oz./56.7gr Salt
Ingredients: • 2 #10 pouch Bell Orto Pizza Sauce with Basil • 2 #10 pouch Bell Orto Ground Tomatoes • 3 ½ quarts of water • 1 ½ Tbsp. dry leaf oregano • 1 ½ Tbsp. black pepper • 1 ½ Tbsp. garlic powder • ½ cup salt • ½ cup sugar
Directions: Blend all ingredients in large mixing bowl and place in cooler for 12 hours before using. Yield: 5 Gallons/18.927L
Directions: 1. Combine all the ingredients in a 5-gallon bucket and mix well. 2. Cover with lid and place in the refrigerator. Optional: Add 4 cups grated Parmesan cheese and/or Romano cheese.
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Rich N’ Hearty Pizza Sauce
Chicago-Style Salsicce Pizza Sauce
Ingredients: • 4 #10 cans Heinz Tomato Puree • 4 #10 cans Water • 1 oz./28.3gr Leaf Basil • 1 oz./28.3gr Leaf Oregano • 0.5 oz/14.2gr Parsley Flakes • 1.5 oz./42.5gr Black Pepper • 3 oz./ 85gr Granulated Garlic • 1 oz./ 28.4gr Granulated Onion • 0.5 oz./14.2gr Celery Seed • 10 oz./283gr Extra-Virgin Olive Oil • 16 oz./453.6gr Beef Soup Base
Ingredients: • 2 cups Olive Oil • 2.5 quarts/2.4L Fresh ¼” Diced Onions • 1 cup Fresh Minced Garlic • 6 #10 cans Bell Orto Ground Tomatoes • 2 #10 cans Heinz Tomato Puree • ¼ cup Chopped Fresh Basil • 2 Tbsp. Dried Oregano • 2 Tbsp. Ground Black Pepper • 1 ½ tsp. Salt Directions: In a 10-gallon sauce pot, brown onions in oil; add garlic and continue cooking just until garlic is translucent. Remove pan from heat. Stir in tomato products and seasonings. Refrigerate and use as needed. Yield: 6.5 Gallons/24.605L
Directions: Blend all ingredients in large mixing bucket and place in cooler for 12 hours before using. Yield: 6.5 Gallons/24.605L
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Classic Pizza Sauce #2
Fresh N’ Tangy Pizza Sauce
Ingredients: • 3 #10 cans Heinz Tomato Puree • 3 #10 cans Heinz Ground Tomatoes in Puree • 3 #10 cans (wash out ot Water • 2 oz./56.7gr Granulated Garlic • 7 oz./198.4gr Salt • 5 oz./141.7gr Granulated Sugar • 1 oz./28.3gr White Pepper • ½ oz./14.2gr Leaf Oregano • ½ oz./14.2gr Ground Basil
Ingredients: • 6 #10 cans Bell Orto Tomatoes in Puree • 4 oz./113gr Lemon Juice • 1 oz./28.3gr Fresh Chopped Basil • ½ oz./14.2gr Leaf Oregano • ½ oz./14.2gr Fresh Chopped Parsley • 0.5 oz./14.2gr Thyme • 1½ oz./45.5gr Black Pepper • 1 oz./28.3gr Fresh Pureed Garlic • 2 oz./56.7gr Fresh Pureed Onion • 4 oz./113.3gr Salt
Directions: Blend all ingredients in large mixing bucket and place in cooler for 12 hours before using.
Directions: Blend all ingredients in large mixing bucket and place in cooler for 12 hours before using. Yield: 5 Gallons/18.927L
Optional: Add olive oil, Parmesan and/or Romano cheese as needed. Yield: 7.5 Gallons/28.391L
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Neapolitan-Blend Pizza Sauce
New York-Style Sicilian Pizza Sauce
Ingredients: • 3 #10 cans Bell Orto Heavy Tomato Puree • 3 #10 cans Bell Orto Ground Tomatoes in Puree • 0.5 oz./14.2gr Leaf Basil • 0.5 oz./14.2gr Leaf Oregano • 1½ oz./45.5gr Black Pepper • 2 oz./56.7gr Granulated Garlic • 4 oz./113.3gr Salt • 0.25 oz./7gr Ground Fennel Seed • 5 oz./141.7gr Extra-Virgin Olive Oil
Ingredients: • 3 cups Olive Oil • 1 gallon/3.74L Fresh ¼” Diced Onions • 1 ½ cups Fresh Minced Garlic • 6 #10 cans Bell Orto Ground Tomatoes • 2 #10 cans Bell Orto Concentrated Crushed Tomatoes • 1 #10 can Water • 1 #10 can Pizza-Cut Mushrooms • ¾ cup Dried Oregano • ½ cup Sugar • ¼ cup + 2 Tbsp. Dried Basil • 2 Tbsp. Salt • 3 Tbsp. Ground Black Pepper
Directions: Blend all ingredients in large mixing bucket and place in cooler for 12 hours before using. Yield: 5 Gallons/18.927L
Directions: In a 10-gallon sauce pot, sauté onions and garlic in oil, till slightly softened. Remove pan from heat. Stir in tomato products and remaining ingredients. Refrigerate and use as needed. Yield: 8.5 Gallons/32.176L
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Pizza Sauce Ingredients: • 2 ea #10 can Bell Orto Pizza Sauce with Basil • 1 can Water • ½ cup Salt • 0.75 oz/21.3gr Black Pepper • 2 ea #10 can Bell Orto Crushed Tomatoes in Puree • ½ cup Sugar • 0.75 oz/21.3gr Dry Leaf Oregano • 0.75 oz/21.3gr Garlic Powder Directions: 1. Combine all the ingredients in a 5-gallon bucket and mix well. 2. Cover with lid and place in the refrigerator until needed. Optional: Add 4 cups grated parmesan cheese and/or Romano cheese. Yield: 1 Gallon/3.78L
Chef John’s Training Recipes (with Cost Per Serve) Tomatoes Macaroni Soup
Spicy Tomatoes Seafood Pasta
Roasted Tomatoes Soup
Serves 20 portions Prep Time 25 mins Cooking Time 20 mins
Serves 12 portions Prep Time 5 mins Cooking Time 20 mins
Serves 20 portions Prep Time 5 mins Cooking Time 20 mins
INGREDIENTS: • 1 kg Fresh Tomatoes (wash, trim off the tip and cut to 8) • 80 gr Sliced White Onion • 2 tbsp Minced Garlic • 1 tbsp Olive Oil • 450 ml Water • Pinch Salt • Pinch White Peppercorn Powder • 2 nos Fresh thymes
INGREDIENTS: • 1 tbsp Olive Oil • 80 gr Sliced White Onion • 2 tbsp Minced Garlic • Half can #10 Bell Orto Tomatoes ** • 350 gr Ripe fresh Tomatoes • 450 ml Water • Pinch Salt • Pinch White Peppercorn Powder • 2 nos Fresh thymes
INGREDIENTS: • 1 tin #10 Bell ‘Orto Tomatoes ** • 180 gr Sliced White Onion • 3 tbsp Chopped Garlic • 1 tbsp Olive Oil • 350 ml Water • 2 nos Fresh Thymes • Pinch Salt • Pinch White Peppercorn Powder
GARNISHES • 1 nos Vegetable Cube
GARNISHES • 1 nos Fish Cube • 250 gr Assorted Seafood Cube • 1 nos Chilli or Flake
DIRECTIONS: 1. Heat up a non-stick pot with olive oil on a stove and fry the onion and garlic till fragrant without browning. 2. Then, add in the fresh tomatoes. Pour in the water, vegetable cube, fresh thymes and tomatoes to boil and then simmer until the mixture thickens. 3. Puree the cooked tomato mix to a fine blend using the hand blender and season to taste. 4. Pour the tomato soup into a soup bowl. 5. Add in the macaroni pasta into the soup. Cost per serve: $1.70 per portion (Est)
DIRECTIONS: 1. Heat up a non-stick pot with olive oil on a stove and fry the onion and garlic till fragrant without browning. 2. Then, add in the fresh tomatoes. Pour in the water, fish cube, fresh thymes and canned tomatoes to boil and then simmer until the mixtures thickens. 3. Puree the cooked tomato mix to a fine blend using the hand blender and season to taste. 4. Add in the seafood and pasta into the sauce. Cost per serve: $2.00 per portion (Est) Alternatively:
Bell ‘Orto Tomatoes Marinara Sauce Bell ‘Orto Tomatoes Tomatoes and Basil Pasta Sauce Bell ‘Orto Tomatoes Crushed Tomatoes In Puree Bell ‘Orto Tomatoes Peeled Tomatoes Strips
** Recommended
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GARNISHES • 1 nos Vegetable Cube DIRECTIONS: 1. Heat up a non-stick pot with olive oil on a stove and fry the onion and garlic till fragrant without browning. 2. Add in the fresh tomatoes and pour in the water, vegetable cube, fresh thymes and canned tomatoes to boil and then simmer until the mixtures thickens. 3. Puree the cooked tomato mix to a fine blend using the hand blender and season to taste. 4. Pour the tomato soup into a soup bowl. Cost per serve: $1.20 per portion (Est) Alternatively:
Bell ‘Orto Tomatoes Whole Peeled Round Tomatoes In Juice Bell ‘Orto Tomatoes Whole Peeled Pear Tomatoes In Juice Bell ‘Orto Tomatoes Crushed Tomatoes In Puree Bell ‘Orto Tomatoes Peeled Chunky Ground Tomatoes In Puree
Tomatoes Beef Bologna
Tomatoes Hawaiian Pizza
Tomatoes Chicken Lasagna
Serves 10 portions Prep Time 5 mins Cooking Time 20 mins
Serves 8 portions Prep Time 5 mins Cooking Time 20 mins
Serves 8 portions Prep Time 5 mins Cooking Time 20 mins
INGREDIENTS: • 1 tbsp Olive Oil • 80 gr Sliced White Onion • 2 tbsp Minced Garlic • 350 gr Ripen Fresh Tomatoes • Half tin #10 Bell Orto Tomatoes ** • 450 ml Water • 2 nos Fresh Thymes • Pinch Salt • Pinch White Peppercorn Powder
INGREDIENTS: • 1 cup Chicken Ham Slice • Half cup Grated Mozzarella Cheese • Half cup Grated Parmesan Cheese • 2 cups 3 Color Pepper • 1 cup Cherry Tomatoes • 2 cups Fresh Honey Pineapple
INGREDIENTS: • 1 tbsp Olive Oil • 80 gr Sliced White Onion • 2 tbsp Minced Garlic • 1200 gr Ripen Fresh Tomatoes • 450 ml Water • 2 nos Fresh Thymes • Pinch Salt • Pinch White Peppercorn Powder
GARNISHES • Beef Cube • 350 gr Minced Beef (Prefried to cooked) • 1 nos Chilli or Flake • 200 gr Cooked Pasta
BREAD DOUGH • 1 tbsp Active Dry Yeast • 1.5 cups (350cc) Warm Water • 3.5 cups (500g) Flour • 1 tbsp Olive Oil • Pinch Salt
DIRECTIONS: 1. Heat up a non-stick pot with olive oil on a stove and fry the onion and garlic till fragrant lightly browned. 2. Then, add in the fresh tomatoes. Pour in the water, beef cube, fresh thymes and Bell ‘Orto tomatoes to boil and then simmer until the mixtures thickens. 3. Puree the cooked tomato mix to a fine blend using the hand blender and season to taste. 4. Add in the minced beef. Serve with cooked pasta.
DIRECTIONS: 1. Mix flour, salt and active yeast together for 2 min. Then, add in the warm water and olive oil. 2. Mold and knead until smooth dough is achieved. 3. Set dough onto the mixing bowl, let it rest and proof for 40 min in a warm place. 4. After 40 mins, punch down the dough and knead to a round pizza shape. 5. Lightly char the tomato and pepper over a non-stick pan for 3 to 5 mins or until the vegetables soften. Set aside. 6. For the sauce: Spread it generously over the dough. 7. Add on the rest of the topping ingredient onto the pizza, and send to bake in a 200°C oven for 5 to 7 mins. Cost per serve: $1.70 per portion (Est)
Cost per serve: $2.40 per portion (Est) Alternatively:
Bell ‘Orto Tomatoes Marinara Sauce Bell ‘Orto Tomatoes Tomatoes And Basil Pasta Sauce Bell ‘Orto Tomatoes Crushed Tomatoes In Puree Bell ‘Orto Tomatoes Whole Peeled Tomatoes
SAUCE • 2 cup Bell ‘Orto Marinara Sauce**
Alternatively:
Bell ‘Orto Tomatoes Marinara Sauce Bell ‘Orto Tomatoes Tomatoes And Basil Pasta Sauce Bell ‘Orto Tomatoes Peeled Tomatoes Strips Bell ‘Orto Tomatoes Pizza Sauce With Basil ** Recommended
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GARNISHES • Chicken Cube • 250 gr Minced Chicken (Prefried to cooked) • 1 nos Chilli or Flake • 200 gr Cooked Lasagna Skin Pasta DIRECTIONS: 1. Heat up a non-stick pot with olive oil on a stove and fry the onion and garlic till fragrant without browning. 2. Then, add in the fresh tomato. Pour in the water, chicken cube, thymes and Bell ‘Orto tomatoes to boil and then simmer until the mixtures thickens. 3. Puree the cooked tomato mix to a fine blend using the hand blender and season to taste. 4. Add in the minced chicken and garnishes. Cost per serve: $1.90 per portion (Est)
Chef Menu Recommendations Bell‘Orto Tomatoes Marinara Sauce
Bell‘Orto Tomatoes Whole Peeled Round Tomatoes In Juice
Use for seafood pasta, baked tomato rice, pizza, Feta, spinach & tomato spaghetti
Use for tomatoes pasta or soup, Baked fish with tomato, olives & capers
Bell‘Orto Tomatoes And Basil Pasta Sauce
Bell‘Orto Tomatoes Whole Peeled Pear Tomatoes In Juice
Use for seafood pasta, baked tomato rice, lasagna, Eggs with coriander & tomato sauce
Use for tomatoes pasta or soup, Chicken, tomatoes, bacon & mushroom stew, Bacon & chickpea soup
Bell‘Orto Tomatoes Crushed Tomatoes In Puree
Use for tomatoes pasta or soup, Eggs with coriander & tomato sauce, Sausage & tomato pasta bake
Bell‘Orto Tomatoes Peeled Tomatoes Strips
Use for Seafood pasta, baked tomatoes rice and pizza Feta, spinach & tomato spaghetti
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FAQ When we don’t have time to cut up tomatoes from scratch – or when the winter-season tomatoes at the grocery store are more a tough pale pink than juicy red – we rely on canned tomatoes that have already been processed and packed. In fact, canned tomatoes are one of those rare cases where for certain uses – making sauces or in other cooking applications – the canned version of a fruit or vegetable is actually preferred over the fresh version. Even high-end restaurants will use premium canned tomatoes in cooked sauces, which can’t be said for canned veggies like corn, peas, green beans, etc. Which is to say there’s no shame in using canned tomatoes when cooking. What’s the difference between diced, crushed, pureed and other types of canned tomatoes? Canned peeled tomatoes come whole, chopped or diced, crushed, and pureed. Deciding which type to use depends on what you are making and how much tomato texture you want in the dish. For soups, you may like to have bits of tomato in the broth, so you would use a diced or chopped tomato. If you like a chunky sauce for your pasta, use whole crushed
tomatoes; if you prefer a smoother sauce, choose the tomato puree. Paste: The most concentrated canned tomato product. Made of tomatoes that have been cooked down until little liquid remains, this thick concentrate can add a kick to any dish. And it will never make a dish watery. Scoop any leftover paste into an airtight container, then drizzle a thin layer of olive oil over it to seal in the flavor. When you use it, either pour off the oil or stir it in. Puree: These tomatoes have been seeded, pulverized, and thoroughly strained. The result looks like a rich, red tomato milk shake. Slightly thicker than tomato sauce and smoother than crushed, puree makes a good base for a quick pizza sauce. Just add fresh garlic and herbs, such as basil and oregano. Crushed: Crushed tomatoes are a bit chunkier than pureed; they contain actual tomato pieces and a fair amount of liquid tomato juice. Crushed tomatoes are real timesavers when it comes to making sauce because they take all the hard work out of peeling, seeding, and chopping the tomatoes. Open a can and you should find mainly crushed tomato meat and juice, with some seeds and pieces of peel for good texture.
Slightly chunky crushed tomatoes make a good base for pasta sauce: Sauté garlic and onions, add the tomatoes, then season with salt, pepper, and fresh basil. Diced: The classic canned tomato product. Diced tomatoes are used where you’d typically use fresh diced tomatoes. Seeded and diced, these are ready to dump, whole, into soups and sauces. Use them for bruschetta or guacamole, or sprinkle them into omelettes. Salsa: Has chunky bits of vegetables/fruit in it, some varieties being chunkier than others. Salsa might also have different levels of “heat”. Sauce: The name suggests it would work well as a pasta topper, but tomato sauce is more like thick tomato juice. The fruit has been cooked down and sometimes flavored with garlic, onion powder, and other seasonings. Canned sauce tends to taste the least fresh of all tomato varieties, though it works fine in heavily seasoned dishes, such as chilies, creoles, and curries. Whole: Whole tomatoes have more flavor, and they can be chopped or diced further for use in a recipe providing versatility.
‘To do a common thing uncommonly well brings success’ – HJ Heinz 35