Sautéed Green Beans

Production identity

Target finished yield

5 kg · approximately 40 portions at 125 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 92.6% (5.4 kg declared primary input → 5 kg finished target)

Total formula input

5.4 kg before trim, evaporation, absorption or transfer loss

Time

25 min active · 45 min total

Equipment

blanching pot · ice bath · sauté pans

U.S. major allergens intentionally present

Milk

Additional sensitivity note

None listed.

Holding / service

Blanch/chill ahead if appropriate; sauté to order or in small batches. Avoid covered hot holding.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Blanch beans in abundant well-seasoned boiling water in batches that recover quickly; cook until bright and nearly tender.

2. Shock immediately if producing ahead, then drain and dry thoroughly before refrigeration.

3. For service, sauté dry beans in a hot pan with butter; add garlic late enough to perfume without burning.

4. Season and finish with lemon only after beans are hot so acid does not sit on green pigment during a long hold.

5. Weigh cooked batch and serve bright, hot and structured rather than soft.

Working numbers

• Target finished yield: 5 kg
• Blanch water must recover quickly after loading
• Dry surface before sautéing
• Acid is a finish, not long hot-hold ingredient

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Bright green, crisp-tender, lightly blistered/sauteed surface, fresh bean aroma, no squeaky raw center or olive drab overcook.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.