1. Stuffed Chicken Entrées: Converting the Scratch User Barber Stuffed Chicken Entrées Module 2 2012

2. Training Objectives 1.To understand the cost of scratch preparation 2.To understand the risks associated with scratch preparation 3.To learn the benefits of Barber Distinctions® products 4.To know the key facts of Barber vs. Scratch

3. Stuffed Chicken Entrées: Converting the Scratch User Video Click Below to Watch the Converting the Scratch User Video http://doclibrary.com/MFR155/MED/Stuffed%20Entrees%20C onverting%20the%20Scratch%20User1039.wmv Right Click to Open Link

4. Raw Skinless Chicken Breast Sliced Ham Swiss Cheese Flour Egg Wash Breadcrumbs Frying Oil Ingredients

5. 1.Trim and portion whole breast meat 2.Tenderize/pound portioned breast section 3.Portion ham and cheese 4.Roll breast meat and stuffing 5.Flour coat stuffed portion 6.Egg wash stuffed portion 7.Apply breading to portion 8.Brown In sauté pan 9.Place on baking tray 10.Repeat Steps to Prepare Cordon Bleu from Scratch

6. Wow—that’s a lot of work. Can you imagine the time and labor cost to make 100 or even 200 portions for a banquet? There’s an easier way!

7. Chef’s NotesProduct AttributesBenefits Classic and on-trend flavors Premium stuffing ingredients Generous portion size Two-hour hold time Bake, sauté, grill Solid breast meat Freezer to oven Natural shape 18/8 oz. portions per case Menu variety Ready for custom sauce Consistent quality Minimal preparation required Control food cost, reduce labor Always moist 100% yield Create signature entrée Chef-made quality and appearance Barber Food Distinctions® Whole Muscle Stuffed Chicken Breasts Whole muscle, all-white chicken breast for natural taste and appearance. Premium stuffing ingredients and excellent piece identity give each product a chef-made appearance.

8. ADVANTAGES OVER MADE-FROM-SCRATCH Barber stuffed entrées are always ready to go. -You never have to guess how many to pre-make. Consistent and lower food costs -Time, labor and ingredient costs do not fluctuate. Our products perform. -You never have to wonder if piece identity and flavor will hold up or worry that cheese oils will effect consistency and texture. Flavors profiles accepted nationwide. -On-trend options; no polarizing profiles. Food safety - Produced in a state-of-the-art facility in Portland, ME Cost control -Reduced labor, reduced waste, high satisfaction

9. BARBER FOODS FACTS Good – Better – Best All products are freezer to oven ready. All Products offer –Safe food handling. –Cost control on labor and waste. –Consistent size and performance. POS to support Barber and Private Label products Kiev is not a good choice for trade shows.

10. Barber Foods vs. Scratch