RITAS Italian Ice Online Course

RITAS Italian Ice, Cream Ice, Sugar Free Italian Ice

-Non-dairy cream base, very little fat, dairy derivative - sodium caseinate -guests with dairy allergies should NOT eat cream ices

-cannot be made in the RFC 5 -Can be made in all other approved batch machines -made fresh daily -stored in the RIGHT HAND CORNER OF THE DIP BOX with the other flavors -a clip is attached to the container to indicate it is sugar free

-Single: kids(6 oz), regular(10 oz) and large(16 oz) -Bulk: quart, gallon, 2 ½ gallon party bucket

-Every Italian Ice, Cream Ice and Sugar Free Italian Ice is given a # on the side of their container between 1-5 to label the consistency

Make sure the amount of each flavor is even

Scoop: scoop out the amount you need and fill the cup Scrape: Scrape around the inside rim of the container to the middle Smooth: smooth out the top of the ice with the bottom of the scooper Place the handle near the rim of the container, with the handle up so it doesn't fall into the container

-Serve the cup to the customer with a spoon, straw and napkin -if lid is on ice then put it in a bag -mult. items must be put into carrier -all courts are served with a lid and put into a Rita's paper bag -plastic Rita's bag can hold 2-4 courts -Gallon container is served with a lid and put in plastic bag -2 ½ gallon container is served with lid and novelty shovel spoon

-POKE BEFORE PUMP -PUMP SUGAR FREE ICE FIRST -move the poke inside the frozen ice front/back or side/to/side to break up the top layer of ice -keep doing this till the ice is loosened from the sides of the container

-all Italian ice, cream ice and sugar free ice MUST BE PUMPED EVERY 30 MIN. -timer is set above every opened container of Italian ice, cream ice and sugar free ice to remind you to pump them -PUMP ITALIAN ICES WITHOUT ADD INS SECOND -PUMP ICES WITH FRUIT PIECES THIRD -PUMP ICES WITH CANDY/FOOD ADD INS FOURTH -PUMP CREAM ICES LAST -scrap all of the ice from the sides into the middle -place the scrapper on a clean, sanitized cloth next to the dip box -push in the pump from the sides, down at an angle -keep doing this front/back or side/to/side motion till it is consistent -shake the pump gently over the container -wipe of the pump with the sanitized cloth then put in the rinse pump container -smooth out the ice in the container and stick it by the inside rim -pump goes into intital rinse container with cold water (red) then final rinse container with cold water (clear)

-container of ice MUST BE THROWN OUT AFTER 36 HOURS -on the container is the the day it as made, flavor and consistency -"if it wasn't made today, it must be thrown away at the end of the day"