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Employees must wash hands and put gloves on prior to working on any prep items.
Rinse the Onions
Place the desired amount of Red Onions into a large colander placed inside a prep sink, and Rinse them using cold water.
Allow the rinsed Red Onions to drain for a few minutes prior to starting the prep process.
Remove the Ends
A cut glove must be worn while using a chef's knife.
Using a chef's knife, cut the top and bottom of the onion off.
Removing as little as possible will help maximize yield, maintaining good food cost.
Remove Outer Layer
Carefully remove the outermost layer of "skin" from the Red Onion.
Be careful not to remove too much of the onion.
Quarter the Onion
A cut glove must be worn while using a chef's knife.
Using a chef's knife, quarter the Red Onion.
Remove the Core (Stem)
Remove the Core (Stem) of the Red Onion.
The inner "Stem" or "Core" of an Onion is actually growing, and can give you indigestion, stomach problems, etc.
Dice the Onions
Using the Dynacube, dice the Red Onions into a full size pan.
When loading the Red Onions into the Dynacube, be careful not to put too much downward pressure, or it could cause the Red Onions to be crushed and will cause a smaller yield. It may even cause the Dynacube to jam or break an internal gear.
Pan Up
Using a gloved hand or a spoon, place the finished Diced Red Onions into the desired pan for front line use.
Front line pans should be either 1/6 pans or 1/9 pans.
Label & Date
Place a prep label on the side of the pan and cover with plastic wrap and/or a plastic lid.
Store in the walk-in cooler, or under the front line.
When storing, remember to practice FIFO.
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