Food Service Worker Training manual by Mark Brunton

Food Service Worker Training

Fresh. Convenient. Variety Â

Topic Introductions/Overview (8:30 AM)

Ingredient Identification (9:00 AM)

15 Minute Break (10:00 AM) Culinary Terms (10:15 AM) How to Read a Recipe (10:30 AM) Lunch (11:00 AM) Measures (11:30 AM)

Knife Training (12:00 PM)

Detail Main Office: Mary Jones, Assoc. Director Jeffrey Arthur, Executive Chef Jeff Brooks, General Manager -‐ Warehouse Beth Pfeiffer, General Manager -‐ Veg Prep/Bakery Christine Davis, Production Manager Gail Washington, Recipe Coordinator Rosanna Nelson, HACCP Coordinator Angie Bohyer, Dietician Nick DeJesus, Asst. Manager – CSK Wendy Coen, Administrative Asst. Bakery Office: Greg Travers, Asst. Manager – Bakery David Johnson, Asst. Manager – Veg Prep Warehouse: David Pratt, Manager – Warehouse Vegetables/Produce Proteins/Meats Grains Commodities: Canned Items Frozen Items Dried Herbs/Spices Disposable Products/Containers -‐-‐ Handout Production Sheets: -‐-‐ Item Number Item Name Measures: Liquid/Volume Required Yield Amount Measuring Spoons Portion Size Cups/Pints/Quarts/Gallons Forecast Weight Measures: Prepare Ounces/Pounds Left over vs. Run Out (Time) Using a Scale Served Converting: Recipe: Weights/Measures Cheat Sheet Number/Name Knife Safety: Portion Size Cut Gloves/Disposable Gloves Portion ount Parts of Cthe Knife Yield Aomount Types f Knives and their Uses Ingredient Name Cutting Boards A.P. vs. C E.P. Station leanliness/Mise En Place Methods “Claw” Technique CSK/VP/DO/BKRY Other Blades in the Kitchen Hands on Training: Peeling/Slicing/Dicing an Onion

Fresh. Convenient. Variety

CSK Tour and Equipment Use/ID Training (1:30 PM)

15 Minute Break (3:15 PM) Veg Prep Tour and Equipment Training (3:00 PM) Bakery Tour (3:30 PM) Sanitation (4:00 PM)

Round Table (4:30 PM) End of Day (5:00 PM)

Dice Potato Deseed/Quarter/Peel/Cube Melon Wedge an Apple Slice Zucchini/Yellow Squash Floret Broccoli/Cauliflower Large Equipment Training: Refer to Handout Small Equipment Training: Refer to Handout -‐-‐ Refer to Handout -‐-‐ Chemicals Sanitizing Station Station Cleanliness Mise en Place Labels/Dates Storing Product Open for Questions -‐-‐

Fresh. Convenient. Variety

Food Service Worker Training Chapter 1 - Working Training Outline

New Foodservice Worker Training Outline (CFF)

Topic

Detail

Introductions/Overview (8:30 AM)

Main Office: Mary Jones, Assoc. Director Jeffrey Arthur, Executive Chef Jeff Brooks, General Manager - Warehouse Beth Pfeiffer, General Manager - Veg Prep/Bakery Christine Davis, Production Manager Gail Washington, Recipe Coordinator Rosanna Nelson, HACCP Coordinator Angie Bohyer, Dietician Nick DeJesus, Asst. Manager – CSK Wendy Coen, Administrative Asst. Bakery Office: Greg Travers, Asst. Manager – Bakery David Johnson, Asst. Manager – Veg Prep Warehouse: David Pratt, Manager – Warehouse

Ingredient Identification (9:00 AM)

Vegetables/Produce Proteins/Meats Grains Commodities: Canned Items Frozen Items Dried Herbs/Spices Disposable Products/Containers

15 Minute Break (10:00 AM)

Culinary Terms (10:15 AM)

Handout

How to Read a Recipe (10:30 AM) Lunch (11:00 AM)

Production -- Sheets: Item Number Item Name Required YieldMeasures: Amount Liquid/Volume Portion Size Measuring Spoons Forecast Cups/Pints/Quarts/Gallons Prepare Weight Measures: Left over vs. Run Out (Time) Ounces/Pounds Served Using a Scale Recipe: Converting: Number/Name Weights/Measures Cheat Sheet Portion Size Knife Safety: Portion Count Gloves Cut Gloves/Disposable Yield Parts ofAmount the Knife Ingredient Name Types of Knives and their Uses A.P. vs. E.P. Cutting Boards Methods Station Cleanliness/Mise En Place CSK/VP/DO/BKRY “Claw” Technique Other Blades in the Kitchen Hands on Training:

Measures (11:30 AM)

Knife Training (12:00 PM)

Fresh. Convenient. Variety

CSK Tour and Equipment Use/ID Training (1:30 PM)

15 Minute Break (3:15 PM)

Veg Prep Tour and Equipment Training

(3:00 PM)

Peeling/Slicing/Dicing an Onion Dice Potato Deseed/Quarter/Peel/Cube Melon Wedge an Apple Slice Zucchini/Yellow Squash Floret Broccoli/Cauliflower Large Equipment Training: Refer to Handout Small Equipment Training: Refer to Handout --

Refer to Handout

Bakery Tour (3:30 PM)

Sanitation (4:00 PM)

Round Table (4:30 PM)

Chemicals Sanitizing Station Station Cleanliness Mise en Place Labels/Dates Storing Product Open for Questions

End of Day (5:00 PM)

Fresh. Convenient. Variety Â

Food Service Worker Training Chapter 2 - Food, Chemical and Equipment ID

PART 1: INGREDIENT ID

Term

Definition

Apple Granny Smith

Green Skin. Extremely crisp, finely textured white flesh. Tart. Stays white after cutting longer than other varieties. All-purpose apple.

Apple Red Delicious

Bright red speckled with yellow. Flesh is yellowwhite. Firm. Sweet taste. Best eaten out of hand.

Blackberries

Large purplish-black berries. Juicy and can be cultivated or found in the wild.

Blueberries

Small to medium sized berry with bluish-purple smooth round skin. Typically sweet when ripe.

Cranberries

Small shiny red berries w/ a hard skin. Typically dry and tart when ripe.

Raspberry

Clusters of tiny fruits known as drupes. Each drupe contains a seed. Raspberries come in a variety of colors such as red, black, or golden. Typically juicy and sweet when ripe. Has a wide range of sizes. Red, shiny, and heart shaped berry with the seeds on the exterior skin. Typically sweet when ripe.

Strawberries

Naval Orange

Orange skin, relatively smooth, seedless, and sweet.

Blood Orange

Thin orange skin w/ blush of red. Pockets of dark red flesh. Aromatic and sweet to tart flesh.

Mandarin Orange

Several varieties ranging in size from very small to medium. Seedless or with seeds. Tangerines and clementineâ&#x20AC;&#x2122;s are mandarin varieties

Lemon

Yellow-green to deep yellow skin. Seeds and typically extremely tart.

Meyer Lemon

Round, smooth skin. Typically sweeter and less acidic than regular lemons.

Lime (Persian)

Dark green smooth skin. Seedless and tart.

Fresh. Convenient. Variety Â

Key Lime

Small, round w/ yellowish green skin. Typically tart.

Grapefruit

Yellow skin, sometimes with green blush. Flesh ranges from pale yellow to deep red. Sweet-tart and seedless varieties available.

Green Grapes (Thompson Seedless)

Medium-sized green thin skinned and seedless. Sweet mild flavor

Red Grapes (Emperor)

Light to deep red w/ green steaking. Thin tightly adhering skin. Bland to sweet flavor, usually w/o seeds.

Cantaloupe

Beige netting or veining over surface of skin. Flesh is pale orange, smooth, juice, and very sweet and fragrant.

Honeydew

Somewhat oval; Also known as muskmelon. Creamy green rind, smooth skin. Pastel green juicy flesh. Very sweet.

Watermelon

Range from a large oblong shape to a small round shape. Skin is green with lighter stipes. Rind is white; watery flesh ranges from red-pink to yellow to white. Shiny black, brown, or white seeds; some varieties are seedless. Sweet and refreshing flesh. Large bell shaped. Ranges from green to red w/ smooth skin. Typically sweet and juicy.

Bartlett Pear

Bosc Pear

Large long neck w/ squat bottom. Dark rusetted skin. Sweet and tart.

Asian Pear

Round golden orange skin w/ white speckles. Form, crunchy, juicy flesh. Mild in flavor.

Peaches

Medium to large, fuzzy skin, white to yelloworange to red. Very juicy flesh.

Nectarines

Large smooth yellow and red skin. Firm but juicy sweet flesh.

Cherries

Small. Ranges I shades from red to black. Shiny skin w/ firm flesh.

Fresh. Convenient. Variety Â

Plums

Small to medium, oval to round. Skin ranges from green to red to purple. Juicy and very sweet.

Avocado

Pear shaped. Green to black leathery skin that can be smooth or bumpy. Yellowish-green, creamy, butter flesh. Mild in flavor. Yellow or red inedible peel. Sweet, creamy flesh.

Banana Plantain

Rhubarb

Fig

Kiwi

Larger, starchier relative of the common banana. Hard green peel when unripe; yellow to mottled to almost black when ripe. Flesh is potato like when unripe; becomes increasingly sweet and soft as it ripens. Long red stalks, tinged with green; leaves are poisonous. Crisp texture; soften when cooked. Sour tart flavor. Small, round or bell shaped. Soft, thin skin ranges from purple-black to light green. Tiny edible seeds. Extremely sweet. Most common varieties are Mission and Calimyrna. Small, oblong berry. Fuzzy brown skin. Bright green flesh, dotted with tiny edible black seeds. Soft, sweet, tart.

Mango

Round to oblong-shape. Skin ranges from yellow to green and red. Contains a single large flat seed. Sweet, soft, bright yellow flesh.

Pineapple

Large cylinder. Rough, diamond-patterned yellow skin long sword-like leaves sprout from top. Extremely fragrant, juicy, and sweet bright yellow flesh.

Star Fruit

Oval shaped; 3-5 inches long with 5 distinctive rids that extend outward from end to end. Yellow to green. Crosscut slices resemble stars. Sweet, sometimes mildly sour flavor.

Papaya

Pear shaped; about 6 inches long. Golden-yellow skin. Center cavity packed with black, round, Edible seeds. Bright pinkish-orange flesh when ripe. Fragrant, sweet silk flesh.

Broccoli

Deep green florets, some have purple cast. Pale green, crunchy stems

Fresh. Convenient. Variety Â

Brussels Sprouts

Round cabbage shaped. Small;; about 1 inch in diameter. Light green w/ strong flavor

Bok Choy

Loose head. Green to white crisp stems. Tender, deep green leaves, mild flavor.

Green Cabbage

Tight, round heading cabbage. Light to medium green. Crisp texture, somewhat strong flavor.

Red/Purple Cabbage

Tight, round heading cabbage. Deep purple to maroon; stems on individual leaves are white, giving marbled appearance when cut. Crisp texture, somewhat strong flavor. Elongated heading cabbage. Broad white stems with light to medium greens tips. Soft, wrinkly leaves, mild flavor.

Napa Cabbage

Cauliflower

White, green, or purple flowering head with green leaves. Somewhat strong flavor.

Kale

Deep green, sometimes with purple hues. Ruffled leaves, mild cabbage flavor.

Collard Greens

Large, flat, rounded green leaves. Similar to cabbage and kale in flavor.

Yellow Squash

Elongated pear shape. Yellow skin. Creamcolored flesh mild in flavor.

Zucchini

Narrow, cylindrical shape. Green with flecks of yellow or white. Creamy flesh with green hue, mild in flavor.

Standard Cucumber

Long, narrow, tapering at ends. Thin green skin, sometimes with pale green spitting. Creamy white flesh; seedy. Crisp and refreshing mild flavor.

English Cucumber

Long, even cylinder with some ridging. Vibrant green skin. Crisp texture, no seeds, with mild flavor. Rounded or elongated pear shape. Deep purpleblack skin with a sheen. Green calyx attached at the top. Off-white flesh. Can be slightly bitter, especially larger vegetables; otherwise sweet.

Purple Eggplant

Japanese Eggplant

Long, narrow, cylinder; sometimes arched. Deep purple-black striated skin with a sheen. Purple to black calyx attached at the top. Tender flesh that is mildly sweet.

Fresh. Convenient. Variety Â

Acorn Squash

Acorn shape with deep ridges. Dark green, usually with some orange. Deep orange flesh. Slightly stringy texture. Sweet flavor.

Butternut Squash

Elongated pear shape. Tan skin with bright orange, creamy flesh. Sweet in flavor.

Spaghetti Squash

Watermelon shape. Bright yellow skin and flesh; after it is cooked the flesh separates into strand. Mild flavor. Oblong shape. Yellow skin with green stripes. Bright yellow flesh, extremely sweet in flavor.

Delicata Squash

Boston Lettuce

Loosely formed heads. Soft, very tender leaves, vibrant green. Mild and sweet flavor.

Iceberg Lettuce

Tight heading lettuce. Pale green leaves, very mild.

Romaine Lettuce

Long cylindricalhead. Outer leaves are ribbed; dark green. Leave become light in color on the interior. Slightly bitter to mildly sweet flavor.

Leaf Lettuce

Loose heading lettuce. May be green or red tipped; tender, crisp leaves. Mild in flavor, becomes bitter with age.

Arugula

Rounded “teeth” on the ends of tender leaves; vibrant green. Peppery in flavor.

Endive

Tight, oblong head. White, crisp leaves with yellowish-green or red at tips. Mildly bitter flavor.

Frisee

Thin, curly leaves. White with yellowish-green tips. Mildly bitter.

Mache

Loose bunches. Thin, rounded dark green leaves. Very tender, delicate, sweet flavor.

Radicchio

Round or oblong heads. Firm, deep red to purple leaves, white veining, bitter flavor.

Watercress

Small, scalloped dark-green, crisp leaves. Mustard-like, pepper flavor.

Spinach

Leaves may be deeply lobed or flat depending on variety. Deep green, mild flavor.

Fresh. Convenient. Variety

White Mushroom (button)

White to buff colored. Round cap, ½ to 3” in diameter. Firm texture with mild, woodsy flavor.

Portobello Mushroom

Dark brown; opened, flat caps; 3 – 6” in diameter. Dense, meaty texture. Strongly flavored.

Shitake Mushroom

Tan to brown; 3 – 6” in diameter. Meaty texture w/ earthy flavor.

Pearl Onion

Small ¾” diameter, oval onion. May be white or red and mild in flavor.

Cipollini

Small, round, flattened onion. Yellow, papery skin, slightly sweet in flavor.

Yellow (Spanish) Onion

Large 3” or more in diameter. Mild in flavor.

Red (Globe) Onion Sweet Onion Garlic Shallots Leeks

Medium, round, 1-4” in diameter. Pungent in flavor. Large, sometimes flattened. White to yellow w/ sweet flavor. Varieties include Walla Walla, Vidalia, and Maui. Small bulb, 2-3” in diameter. Papery white or red streaked skin, encasing ½ to 1” long individual cloves. Pungent flavor. Small, 1-2” in length; usually cloves bunched together. Light brown papery skin. White-purple flesh. Mild in flavor. Long, thick cylinder with flat leaves; white stem end, gradually becoming dark green at the top. Tender, subtle onion flavor.

Green Onions (Scallions)

Long, thin cylinder with cylindrical leaves; white stem end gradually becoming green at the top. Mild, grassy onion flavor.

Bell Peppers

Bell shaped; 3-5” long, 2-4” wide. Can be green, red, yellow, purple, or orange. Crisp juicy flesh. Mild sweet flavor.

Anaheim Pepper

Long, narrow, tapered. Green in color, sweet, mild flavor.

Poblano Pepper

Large, tapered, flattened cone; 4-5” long. Very dark green, sometimes with a black hue. Mild flavor.

Fresh. Convenient. Variety

Jalapeno

Small to medium; tapered chile; 2” long. Deep green or red. Range from hot to very hot.

Serrano

Small, skinny; 1.5” long. Dark green to red. Very hot.

Habanero

Small; lantern shaped. Pale green to orange. Extremely hot; a similar variety is the scotch bonnet.

Green Bean

Long, thin, edible pods containing small seeds. Dull green; similar varieties include a pale yellow, or purple skin. Long, very thin edible pods containing small seeds. Dull green velvety skin.

Haricot Verts (French Green Beans) Lima Bean

Long, large, inedible pods; large, plump, kidneyshaped beans. Light green beans.

Fava Bean

Long, large, inedible green pods. Large, flat, kidney-shaped beans. Tough light green skin must be peeled away to reveal the light green bean. Fuzzy, green inedible pods, 1-2” long. Contain green bean. Sweet in flavor.

Edamame (Green Soy Bean) Green Pea

Tapered, rounded, inedible green pods. Small, round, shiny, light green peas, sweet in flavor.

Snow Pea

Thin, flat, edible, green pod. Contains tiny seeds. Crisp and sweet flavor.

Sugar Snap Pea

Plump, edible deep green pod containing small peas. Crunchy sweet flavor.

Carrot

Long, thin, tapered, orange, yellow, or purple. Often with green feathery tops. Crunchy sweet flavor. Round, bumpy, light brown skin; white flesh.

Celery Root Parsnip

Carrot-shaped white skin, flecked with brown. White flesh, creamy texture sweet flavor.

Turnip

Round, purple to white skin. White flesh, sharp flavor.

Fresh. Convenient. Variety

Rutabaga

Large, round; 3-5” diameter. Yellow skin, firm yellow flesh. Sweet in flavor.

Radishes

Round, red skin. White flesh, crisp, peppery flavor.

Purple (red) Beet

Small to medium; round or elongated. Red, pink, purple, white, gold, or striped. Green leafy tops. Earthy and sweet flavor. Carrot-shaped; up to 15” long. White skin with crisp, juicy white flesh, mild in flavor.

Daikon Ginger Jicama

Gnarled, rough, light-brown skin. Yellowishwhite flesh. Fibrous, but juicy, spicy, and subtly sweet flesh. Large, round; brown skin. White flesh. Crisp and crunchy.

Russet Potatoes

Oblong, about 5” long. Brown, coarse skin. White flesh, low moisture and high starch content.

Red Potato (baby, new)

Round, red skin. Off-white flesh.

Yukon Gold Potato

Round, yellowish-tan skin. Buttery golden flesh.

Fingerling Potato

Small, thin, finger length. Skin color ranges from tan to red. Flesh can be off-white or yellow.

Sweet Potato (yam)

Long, tapered at both ends. Tan or light to deep orange skin, sometimes deep red. Moist off-white to deep orange flesh; dense texture. Tall, slender stalks. Green with purple-hued tips. Skinnier asparagus is usually more tender.

Asparagus Fennel

Very pale green bulb, with stalks and bright green fronds. Crunchy anise flavor

Celery

Long stalks, bunched together with leaves on top. Light green. Crunchy, mild but distinct flavor.

Artichokes

Range in size from baby to jumbo. Tough green outer leaves; heart is tender, with a creamy texture. Sweet flavor.

Fresh. Convenient. Variety

Beefsteak Tomato (standard)

Large; round or oval. Deep red or yellow in color. Juicy and sweet.

Roma Tomato (plum)

Medium, egg shaped. Red or yellow in color. Greater proportion of flesh, dryer, and sweet.

Cherry Tomato

Small, 1” in diameter. Red or yellow in color, juicy and sweet.

Pear Tomato

Small, pear shaped. Red or yellow in color. Juicy and sweet.

Grape Tomato

Small, grape shaped tomato. Red or yellow in color.

Heirloom Tomato

Range in size and color from small with green stripes to large pinkish-purple; beautiful, often oddly shaped. Juicy and sweet. Medium, 1-2” in diameter, round, firm. Green or purple with brown, papery husk. Tart, fruity flavor.

Tomatillo

Basil

Small to large delicate oval, pointed leaves. Green or purple in color. Pungent, licorice-like flavor.

Bay Leaf

Smooth, oval green leaves. Aromatic.

Chervil

Small, curly green leaves; delicate texture. Anise flavor.

Chives

Long, thin bright green cylindrical leaves. Mild onion flavor.

Cilantro

Similar shape to flat-leaf parsley, but frillier, lighter green.

Dill

Long feathery-like green leaves. Distinct flavor.

Lemongrass

Long blades with rough surface. Pale yellow to green color. Lemon flavor.

Mint

Pointed, textured pale green to bright green leaves; color, size, strength depend on variety.

Fresh. Convenient. Variety

Oregano Parsley Rosemary

Small, oval pale green leaves. Pungent flavor. Curly or flat bright green leaves; pointed scalloped edges. Clean tasting; Flat leaf is also known as Italian Parsley. Pine needle-shaped grayish, deep green leaves; woody stem. Strong pine aroma and flavor.

Sage

Thin, oval, velvety grayish-green leaves. Musty flavor.

Tarragon

Thin, pointed dark green leaves. Delicate texture, anise flavor.

Thyme

Very small deep green leaves; woody stem.

Brown Rice

Whole grain, with the inedible husk removed. Light brown, chewy texture and nutty flavor.

Converted Rice (White)

Unhulled grain soaked and steamed before the husk, bran, and germ are removed. Fluffy, separate grains when cooked

Basmati Rice

Extra-long grain, fine delicate texture. Aromatic, nutty flavor.

Jasmine Rice

Aromatic, delicately flavored long-grain rice.

Arborio Rice

Very short, very fat grain. Off-white high starch content; creamy when cooked.

Wild Rice

Marsh grass, unrelated to regular rice. Long, thin grain. Dark brown in color with a chewy nutty flavor. Round, short grain. Very starchy; sticky when cooked. Sweet mild flavor.

Sushi Rice

Grits

Ground hominy, available in fine, medium, and course grinds

Fresh. Convenient. Variety Â

Cornmeal

Cornstarch

Dried kernels, ground to fine, medium, or course texture. White, yellow, or blue in color. Variations are corn flour (finely ground) and polenta (coarsely ground) Dried kernels, hull and germ removed, ground to a powder. Pure white.

Old-fashioned Oats

Groats, steamed and flattened. Very pale brown, almost white. Round, flake like.

Steel-cut Oats

Groats, cut into pieces. Brown and chewy

Quinoa

Whole or milled into flour. Very tiny circles. Offwhite, red, or black. Mild in color. Quinoa is a grain â&#x20AC;&#x201C; not pasta Hulled and pearl. Tan to white in color with a nutty flavor. Barley is a grain.

Barley

Fettuccini Pasta

Thick, long strands; flat ribbon shape

Lasagne Noodle

Thick, long, flat, wide noodles. Ruffled edges.

Linguine

Thin, long, flattened strands. Name comes from the Italian word lingua or tongue.

Spaghetti

Various widths, round, long strands

Vermicelli

Thin, long strands; similar to spaghetti

Elbow Pasta

Short, narrow, curved tubes

Farfalle (bowtie)

Medium, bowtie-shaped

Fusilli

Short, corkscrew-shaped

Orecchiette

Cupped, curved rounds

Fresh. Convenient. Variety Â

Orzo

Small, grain-shaped

Penne

Short tubes, smooth or ridged, diagonally cut.

Radiatore

Short, chunky with rippled edges

Shells

Small to large, resemble a conch shell

Couscous

Small, irregular shape; grain like. Similar to course sand

Israeli Couscous

Larger than traditional couscous. Pearl like, smooth, round balls.

Rigatoni

Thick, ridged tubes.

Garbanzo Beans (chickpeas)

Medium, acorn shaped. Beige, nutty flavor.

Great Northern Beans

Large; slightly rounded. White and mildly delicate flavor.

Kidney Beans

Medium; kidney shaped. Pink to maroon. Fullbodied flavor.

Lentils

Small; round. Brown; varieties include French, red, yellow, split white. Peppery in flavor.

Navy Beans

Small; round. White and mild in flavor.

Pinto Beans

Medium; tubular. Beige with brown streaks.

Almonds

Teardrop shaped. Pale tan, woody shell. Sweet flavor.

Cashews

Kidney shaped. Tan nut w/ buttery sweet flavor.

Hazelnut

Small, nearly round. Smooth, hard shell. Rich, sweet, delicate flavor.

Fresh. Convenient. Variety Â

Macadamia

Nearly round; extremely hard shell. Golden yellow nut. Rich, slightly sweet flavor.

Peanut

Tan, pod like shell; papery brown skin. Off white nut w/ distinctive sweet flavor.

Pecan

Smooth, hard, thin, oval shell. Two loved brown skinned nut. Cream colored interior. Rich buttery flavor. Small, elongated kernel. About ½” long. Light tan, buttery and mild flavor.

Pine Nut Pistachio

Tan shell opens slightly when the nut is mature. Green nut w/ subtle sweet flavor.

Walnut

Thick or thin light brown shell. Brown skinned nuts grow in gnarled segments. Tender, oily, mild flavor.

Fresh. Convenient. Variety

PART 2: EQUIPMENT ID

Equipment

Definition

Chef’s Knife

All-purpose knife used for a variety of chopping, slicing, and mincing chores. 6” – 14” long

Paring Knife

Used for trimming and peeling of fruits and vegetables. 2” – 4” long

Boning Knife

Separating and cleaning raw meats from the bone. Blade is thin and 6” long

Slicer Knife

Slicing cooked meats; also suitable for slicing food such as smoked salmon. Blade is typically thin, 10” – 14” long

Serrated Knife

Best used for slicing bread and soft vegetables or fruits. 8” – 14” long

Santoku Knife

Most often used for cutting vegetables. 6” – 8” long

Honing Steel

Steels are used right after sharpening and also between sharpening to keep the edge in alignment. Honing steels do not sharpen a knife, only align the burrs at the edge of the blade. Peeling skin from vegetables and fruits. Swivel action accommodates contours of ingredients.

Vegetable Peeler

Kitchen Fork

Testing doneness of braised meats and vegetables; lifting finished item to the carving board or plate; holding an item being carved in place.

Palette Knife

In the kitchen and bakeshop, spreading fillings and glazes; placing garnishes; portioning; and a variety of other functions.

Whisk

Beating, blending, and whipping

Offset Spatula (metal)

Turning or lifting foods on grills, broilers, and griddles.

Fresh. Convenient. Variety

Fish Spatula

Spatula specifically designed for working with fish. The blade of the spatula is very thin and flexible. These spatulas are typically heavily perforated.

Rolling Pin

These come in many different shapes and sizes. Wood versions should not be submerged in water or sent through a dish machine. Used for rolling out dough or as a substitute for a mallet.

Liquid Measures

These are typically clear plastic measuring pitchers designed for liquid measure. The most common sizes are 1 gallon, 1 quart, 1 pint, and 1 cup. If you hold the measure with the handle to the right you will read US measurements, to the left you will read metric or liters.

Measuring Spoons

Typically metal and range in size from 1 tablespoon, ½ tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon.

Spring Scale

This is a weight measure for liquid and dry ingredients. These scales are balanced on a spring and should only be carried by the base.

Electronic Scale

These scales are meant for weight measures. These range in many different sizes and styles.

Instant-Read Thermometer

These thermometers range in style and how high they can go to. Be sure that your thermometer can reach 220 degrees. These need to be calibrated on a daily basis, especially if they have been dropped.

Conical Sieve

A straining device that has a variety of sized holes depending on the desired clarity of the product being strained. These will usually have a long handle on one end with an additional hook on the opposite so the sieve can sit on a container.

Chinois (shinwa)

A fine mesh version of the Conical Sieve. This sieve/strainer is meant to remove small sediment in sauces and soups.

Colander

A large perforated bowl with two handles and a stand meant for strain liquid off of items such as pasta.

Stockpot

A large pot, taller than it is wide, with straight sides; may have a spigot and handles.

Fresh. Convenient. Variety

Saucepan

Has straight or slightly flared sides and a single long handle.

Sauce Pot

Similar to a stockpot in shape, although not a large; has straight sides and two looped handles.

Rondeau

Wide, fairly shallow pot with two looped handles. When made from cast iron it is frequently known as a Griswold. A brasier is similar, may be square instead of round.

Saute Pan

Shallow skillet with sloping sides and a single long handle.

Fry Pan

Shallow skillet with straight sides and a single long handle.

Omelet Pan

Shallow skillet with very short, slightly sloping sides; most often made of rolled or blue steel.

Bain-Marie

Nesting pots with single long handle. “Baine-Marie” also refers to stainless-steel containers used to hold food in a steam table.

Bundt Pan

Deep, round pan with tube in the center. May have ornate shapes.

Spring form Pan

Similar to a cake pan, but with separate bottom. Sides have a spring to release for easy removal.

Muffin Tin

Pan with small, round depressions, which come in different sizes.

Roasting Pan

Rectangular pan with medium high sides; comes in various sizes and w/ looped handles.

Loaf Pan

Deep pan, usually rectangular. Sides may be straight or slightly flared.

Ramekins

Round, straight sided ceramic dish; comes in various sizes.

Fresh. Convenient. Variety

Sheet Pan

Very shallow rectangular pan; may be full or half sized.

Hotel Pan

Rectangular pans, available in a wide range of sizes. Chafing dishes and hotel pans are usually of standard sizes, so most of them will together properly.

Tongs

A great utensil, typically made out of metal designed to move product from one location to another or to serve finished dishes.

Portion Scoop

Range in size, also known as an ice cream scoop. Colored handles typically indicate the scoop size as well as a number listed either on the thumb button or push bar in the scoop.

Slotted Spoon

Metal spoon with varying lengths of handle. The spoon itself is slotted to allow liquid to pass through.

Spoon (metal)

Similar the slotted spoon, however, it does not have any holes in the spoon.

Cambro Containers

Plastic storage containers that come in varying sizes ranging from 2 quarts to 32 quarts.

Viper Clip

This tool is designed to open the product bags from CSK. Useful tip, turn the bag upside down to cut with the clip by squeezing the clip together and pulling along the bag.

Safety Box Cutter

This is a box cutter or exacto knife for opening boxes. The safety mechanism will only open once per use.

Ladles

Great for serving or moving liquids such as soup. Come in many different sizes. The size is listed on the handle.

Spider

This is a hand held strainer.

Funnel

Come in various sizes. Great for guiding liquid product into a small opening such as a CSK bag.

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Steam Jacketed Kettle

Freestanding or tabletop kettle circulates steam through the double sided walls, providing even heat. Units vary; they may tilt, may be insulated, and me have spigots or lids. These come in various sizes and are excellent for producing stocks/broths, soups, sauces, and retherming bagged product.

Tilt Skillet

A large, relatively shallow freestanding unit (als0 known as Swiss brasier, tilt kettle, or tilting fry pan) is used for braising,, stewing, and sautĂŠing large quantities of meats or vegetables at one time. Most tilting kettles have lids, allowing for steaming as well.

Steamer

Water is heated under pressure in a sealed compartment, allowing it to reach temperatures above the boiling point. Cooking time is controlled by automatic timers. Steamers are great for cooking vegetables and reheating product.

Deep Fat Fryer

This consists of a gas or electric heating element and large stainless steel reservoir that holds the fat. A thermostat allows the user to control the temperature of the fat. Stainless steel wire mesh baskets are used to lower and list food into and out of the fat.

Open Burner Range

This type of range has individual grate style burners that allow for easy adjustment of heat.

Induction cooktop

This relies on the magnetic attraction between the cooktop and steel or cast iron in the pan to generate heat. Reaction time is significantly faster than traditional burners. Pans containing copper or aluminum may not be used.

Convection Oven

Fans force hot air to circulate around the food, cooking it evenly and quickly. Some convection ovens have the capacity to introduce moisture.

Conventional/Deck Oven

The heat source is located on the bottom, underneath the deck (floor) of the oven. Heat is conducted through the deck to the cavity. Conventional ovens can be located below a range top or as separate shelves arranged one above another. The latter are known as deck ovens and the food is paced directly on the deck instead of on a wire rack. Deck ovens normally consist of two or four decks, although single deck models are available.

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Combi Oven

This piece of equipment, powered by either gas or electricity, is a combination steamer and convection oven. It can be used in steam mode, hot air convection mode, or heat and steam mode (combi).

Microwave Oven

This oven uses electricity to generate microwave radiation, which cooks or reheats food very quickly. Some models double as convection ovens.

Flattop Grill

A flattop grill has a heat source located beneath a thick plate of metal, generally cast iron or steel. The food is cooked directly on the grill surface.

Char Grill

Also known as a sirloin grill or broiler. In a grill, the heat source is located below a rack. Some units have adjustable racks that allow the food to be raised or lowered to control cooking speed.

Walk-In Cooler/Freezer

This is the largest style of refrigeration unit and usually has shelves arranged around the walls. It is possible to zone a walk in to maintain appropriate temperature and humidity levels for storing various food. Some walk ins are large enough to accommodate rolling carts for additional storage. Some have pass-through or reach in doors to facilitate access to frequently required ingredients. Walk ins may be situated in the kitchen or outside the facility. These units are best for long time refrigeration or freezer storage needs.

Reach-in Coolers

A reach in may be a single unit or part of a bank of units, available in many sizes. These units are best for items needed during service or for temporary refrigeration needs.

Woks

Typically an Asian style of equipment meant for high heat cookery. The wok pan itself is a very thin walled steel pan that will conduct or loose heat at a very rapid pace. Wok cookery is a fast paced style of cooking. Woks are usually gas fired with a very high BTU rating.

Wood Stone Oven

Wood Stone ovens are a large deck oven with an internal gas flame for heat. The heat is adjusted by the user from an external knob and does not have a standard setting. The cook is required to watch the temperature and adjust the flame as it rises and falls.

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Blender

Consists of a base that houses the motor and a removable lidded jar with a propeller like blade in its bottom. Speed setting for motor are in the base. Jars are made of stainless steel, plastic, or glass and are available in several different capacities. Excellent tool for pureeing, liquefying, and emulsifying.

Food Processor

Motor housed in base, separately from the removable bowl, blade, and lid. May have extra disks for specialized cutting. Great for grinding, pureeing, blending, emulsifying, crushing, and kneading. With the specialized disks it can slice, julienne, and shred.

Immersion Blender

Long, slender one piece machine, basically and inverted blender. Top houses the motor which generally runs at only one speed. Plastic handle with and on/off switch extends from the top of the housing. Stainless steel driveshaft extends from the motor and ends with a blade which is immersed in the food. Comes in various sizes and is great for pureeing, liquefying, and emulsifying large batches of food directly in the cooking vessel.

Vertical Chopping Machine (VCM)

Motor in base is permanently attached to the bowl with an integral blade. As a safety precaution, hinged lid must be locked in place before the unit will operate. Great for grinding, whipping, emulsifying, blending, crushing large quantities of food.

Buffalo Chopper

Food is placed in a rotating bowl that passes under a hood, where blades chop the food. Some have hoppers or feed tubes and interchangeable disks. Great for chopping large quantities of food.

Meat Slicer

Carrier moves food back and forth against a circular blade, generally made of carbon steel. Guard provides safety. Great for slicing food such as deli met and cheese in even thicknesses.

Mandoline

Blade of high carbon steel w/ levers that are adjustable to achieve the cut and thickness desired. Great for slicing, julienne, cutting gaufrettes, and batonnets.

Stand Mixer

Electric machine has large detachable bowl or varying sizes. Attachments such as whips, paddles, dough hook can be switched out. Bowl is locked in place and the attachment rotates through the ingredients inside the bowl.

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Meat Grinder

Freestanding machine that has disks of varying sizes depending on the fineness of grind. Great for grinding hamburger and making sausage.

Chicken Slicer

A freestanding piece of equipment with interchangeable blades. This machine is designed to slice whole chicken breasts into thin strips.

Bag Clipper

Pneumatic machine that uses a steel clip to seal the finished product bags at CSK.

Hot Box

A hot holding unit designed to keep cooked hot food at a safe temperature prior to being served. This piece of equipment is not designed to cook food, but only to hold it in a safe state.

Water Tank/Chiller

Used as a large water bath to either slowly cook foods such as deli roast beef or to quickly chill items such as soups and sauces that are already in a bag.

Bulk Ingredient Bins

These are large, typically under counter bins on wheels. These are meant to store one specific ingredient such as flour or sugar. Utensils should not be kept in the bins if they are holding product.

Push Cart

Meant to temporarily transport items from one location to another. This is not meant for storage.

Closed Cart/Cabinet

This cart can be used for many uses from cold storage, dry storage, and equipment storage to holding concept/recipe prep.

Open Cart/Bun Rack

Similar to the closed cart however, it is open on all sides and requires individual ingredients to be covered or the use of â&#x20AC;&#x153;cart bag.â&#x20AC;?

Pastry Bags

Also known as piping bags, these can be used for many uses including piping mashed potatoes, whipped cream, sauces, and icing.

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PART 3: CHEMICAL IDENTIFICATION

CHEMICAL CHART- DINING UNITS Please read and be familiar with the soap products we use and how to use them correctly. Knowledge of how to correctly use these soap products will not only give better results, but will save money as well. If you have any questions, ask a Manager. There is an SDS (Safety Data Sheets) book in every unit. There are sheets to every chemical on how to treat a recation or consumption.

CHEMICAL

DIRECTIVES

APEX HRINSE ADDITIVE

(Color – green) used to sanitize dishes

APEX MANUAL

(Color - purple) used to clean utensils

APEX MANUAL DETERGENT

Manual Warewashing Detergent. Must be dispensed thru their system and is mixed and ready to use.

APEX METAL SAFE

(Color – white w/grey label) used to clean pots and pans

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APEX POWER

(Color – white w/red label) soap to clean dishes

BLEACH

Used to sanitize and deodorize kitchen floors and equipment. Also used to clean the restrooms. Use 1/2 cup per gallon of warm water or 1/4 cup per 1/2 gallon of water. NEVER USE HOT WATER WITH BLEACH.

BRILLO PADS

Scouring pads used to clean pots and pans.

BUSTER DEFOAMER

Efficient foam dispersal system for carpet water extraction machines. Add 1-2 oz/ gallon of water

CLEAN AND SMOOTH

Hand soap. Use in hand dispensers only.

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ECO/SAN

Used to sanitize dishes in the machine. Jug is to be hooked up to the machine during a steam outage to prevent shutting the machine off.

ENDZ-IT DIGESTANT

Enzyme for drain to prevent back-up. Use 1-3oz per drain weekly or as needed.

Goo Gone

Removes adhisives such as tape

GREASESTRIP PLUS

Degreaser for cleaning pans and equipment. Always wear gloves and glasses when working with this chemical. Must be poured into a spray bottle before using.

KEATING KLENZER

Cleanser used to clean the flat top griddles.

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LAUNDRY-BRITE

Detergent used to clean rags and aprons. Use 1 cup per load of laundry.

LIMEAWAY

Used as a delimer for the dish machine. Use two gallons of limeaway in the rinse tank and run dish machine for 1/2 hour. Wear gloves and goggles when using this product.

MAXIM

Floor stripper

MAXIM ULTIMAM

Floor finish.

MIKROKLENE

Used for sanitizing pots, pans, and kitchen utensils. Use 1/2 oz or 1 T per gallon of lukewarm water. Immerse utensils for at least 1 minute and let air dry. NOTE: The surface of utensils must be free of soil.

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MONSOON

Manual Warewashing Detergent

MURPHYS OIL SOAP

This is a mild all purpose soap used to clean woodwork.

OASIS 137

All purpose cleaner. Must be dispensed thru their system and is mixed and ready to use.

OASIS 146

Sanatizer. Must be dispensed thru their system and is mixed and ready to use.

OASIS 259

Glass Cleaner. Must be dispensed thru their system and is mixed and ready to use.

OASIS 299

Heavy Duty Bathroom Cleaner & Disinfectant: bathrooms

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OASIS 560

Degreaser used to clean any surface that needs degreasing. For general cleaning use 2 oz per gallon of water. To soak hood filters use 4 oz per gallon of water. DO NOT USE ON FINISHED FLOORS! Always wear rubber gloves and eye protection when using this product.

PANTASTIC/JOY/DAWN

Dish soap used to wash dishes by hand.

SEA POWDER

Used to clean deep-fat fryers. Dissolve 2/3 cup of Sea Powder for each 5 gallons of water. Add this mix to deep fryer and allow boiling for 1/2 hour, drain, scrubbing with scouring pad, and rinse.

WASH AND WALK

Floor Cleaner. Mix 2 oz per gallon of water and use in mop bucket or auto scrubber.

WD 40

Spray lubricant used on equipment.

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SUPPLY CHART- DINING UNITS Please read and be familiar with the products we use and how to use them correctly. Knowledge of how to correctly use these products will not only give better results, but will save money as well. If you have any questions, ask a Manager.

Trash bags

2 types â&#x20AC;&#x201C; 50gal/30gal

Paper towels

2 types of dispensers: rolls & package

Toilet paper

2 types of dispensers: big & small rolls

White Towels

Blue pop up paper towels

Also known as Chicopee towels; used for cleaning

Also known as advance towels: CW use for cleaning/bathrooms/sinks

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Blue disposable gloves

Also known as nitril gloves: misc CW cleaning

Toilet bowl brush

Aids in cleaning the toilets

Dust Masks

Avalible when using certain chemicals or personal preference when preforming a task

Mop Heads

2 types blue for daily use and orange for grease spills

Push-Broom

CW use when sweeping a big area such as the dining room (head is green)

Sponge Mop head

CW use mainly when cleaning walls (head is yellow)

Green Clothes (brandRubbermaid)

This cloth is a thicker and used for cleaning

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Doodlebug pads

Is a pad that connects to a handle and is used to clean the floors

Green/Yellow sponge

Is a sponge that is used when cleaning the carts/utensils/in the dishroom or misc cleaning (green backs)

Brillo Pads

This sponge has built in soap, this is used for cleaning (steel wool soap pads)

Scrub Pads

This spong is used for deep cleaning (dark green/blue-ruff)

Rubber Gloves

There are different colors respective to size. Used as a protective message when cleaning dishes in DR & PnP & Kitchen clean up

Brooms, Mops, Dust Pans, Vacuums

These are to aid in cleaning. Each unit will show where the storage of the items are.

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Food Service Worker Training Chapter 3 - Culinary Tech and Terms

Culinary Terms

Term

Definition

Al Dente

An Italian term literally meaning "to the tooth". Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft. An Italian term referring to an assortment of hot or cold appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates to "before the pasta" and denotes a relatively light dish served before courses that are more substantial. Any herb, spice, or plant that gives foods and drinks a distinct flavor or aroma.

Antipasto Aromatic Au Gratin Au Jus Au Poivre Back of the House (BOH) Bain-Marie

Batch Cooking Blanch Boil Bouquet Garni Braise Broil Brunoise Caramelize Charcuterie

A French term for a dish topped with a layer of either cheese or bread crumbs mixed with butter. It is then broiled or baked until brown. A French term for meats served in their natural juices. A French term meaning “with pepper”, typically describing meats either prepared by coating in coarse ground peppercorns before cooking or accompanied by a peppercorn sauce. A phrase used in the restaurant industry to refer to the kitchen, dishwashing, and preparation areas as well as its employees. A kitchen utensil used to keep prepared food at a constant temperature, ready for service. Basically, it is two spherical metal containers, one larger than the other. Water is placed in the larger of the two; the food intended to be kept warm in the smaller. The smaller fits over the larger pan and both are placed into a water bath, at a set and constant temperature. A cooking technique in which appropriately sized quantities of food are prepared several times throughout a service period so that a fresh supply of cooked items is always available. To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables. To cook food by fully immersing it tin liquid at the boiling point of 212 degrees. A bundle of fresh herbs usually consisting of parsley, thyme, and bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid flavor. The bundle is removed just before service. A method of cooking in which very little liquid is used and the food is cooked over several hours in a sealed pan. Tougher cuts of meat are better prepared this way. A method of cooking, in which the heat source is above or below the food, it is placed on a rack or grate and the speed with which it cooks depends on how far away it is from the heating element and the foods thickness. A French term used to describe a specific cut (very small dice) or mixture of vegetables, usually braised in butter. In essence, all foods have a certain amount of natural sugars. When heated, these sugars start to brown or caramelize. When sugar alone is heated to the point of liquefying and takes on a golden to dark brown color. Products based on, but not limited to, pork and its offal. These include sausages, salami, patés, and similar forcemeats. Also used in reference to the practitioner of this ancient culinary art.

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Carryover Cooking Chefâ&#x20AC;&#x2122;s Knife Chiffonade Chinois Colander Convection Oven Couscous Cross Contamination Cube Danger Zone Dash Deck Oven Dredge First in First out (FIFO) Fines Herbes Food-Borne Illness

Food Processor

Front of the House (FOH)

Garnish

The heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium. Especially important to roasted foods. An all-purpose knife used for chopping, slicing, and mincing; its blade is usually between 8 and 14 inches. A French culinary term for a cut of thin strips. Various leafy herbs and lettuce are prepared in this fashion. A conical sieve with a very fine mesh used for straining tiny particles from sauces and stocks. A spherical, perforated, bowl-shaped container used to separate solids from liquids. An oven that employs convection currents by forcing hot air through fans so it circulates around food, cooking it quickly and evenly. Pellets of semolina or cracked wheat usually cooked by steaming, traditionally in a couscoussiere. Also, the stew with which this grain is traditionally served. The transference of disease-causing elements from one source to another through physical contact. To cut food, such as cheese and vegetables, into half inch cubes or to describe tenderizing meet with a mallet that leaves cube shaped imprints on the surface The temperature range from 41 to 135 degrees; the most favorable condition for rapid growth of many pathogens. A measuring term referring to a very small amount of seasoning added to food. Generally, a dash is considered to be between 1/16 and a scant 1/8 teaspoon. An oven in which the heat source is located underneath the deck or floor; food is placed directly on the deck instead of on a rack. To coat a food that is to be fried with a dry mixture. A fundamental storage principal based on stock rotation. Products are stored and used so that the oldest product is always used first. A chopped mixture of aromatic herbs used to flavor various foods. Classically, this mixture is comprised of chervil, tarragon, parsley, and chives. An illness in humans caused by the consumption of an adulterated food product. For an official determination that an outbreak of food-borne illness has occurred, two or more people must have become ill after eating the same food, and the outbreak must be confirmed by the health officials. A machine with interchangeable blades and disks and a removable bowl and lid separate from the motor housing. Can be used for a variety of tasks including chopping, grinding, pureeing, emulsifying, kneading, slicing, shredding, and cutting into julienne. The area of a restaurant where food and beverages are served to the guest by the serving staff. The separation of front and back in a restaurant are imperative to the entire dining experience. When a guest enters the establishment, the feeling of comfort and warmth welcomes them. The pampering and attention exuded by the staff and ambiance of the establishment are the focal points of the dining experience, not the hustle and bustle, or "behind the scenes" events of a professional kitchen in the midst of full production. A single item or combination of decorative accompaniments to a finished dish. The garnish should always blend with the flavor of the dish. In any case, the garnish should be placed around a dish to achieve an overall harmony of shapes and colors which are pleasing to the eye.

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Gluten Grilling

HACCP

Herbes de Provence Hotel Pan Induction Burner Julienne

Large Dice

Proteins found in wheat and other cereal grains that hold carbon dioxide molecules produced by yeasts and expand during fermentation. Gluten develops when certain flours are mixed and kneaded for a period of time. Also called broiling, is a method of cooking over or under a radiant heat source such as gas, electricity, charcoal, or wood. The intense heat produced seals in the juices by forming a crust on the surface of the food. The grill or grate itself, must be constantly cleaned and seasoned with oil so that food does not adhere and the distinctive grill marks may show predominantly for presentation. A monitoring system used to track foods from the time that they are received until they are served to consumers, to ensure that the foods are free from contamination. Standards and controls are established for time and temperature, as well as safe handling practices. A specific blend of herbs indigenous to the southern regions of France, it is to the used to season a variety of dishes. This common blend usually contains lavender, marjoram, rosemary, savory, basil, and sage. A rectangular metal pan, in a number of standard sizes, with a lip that allows it to rest on a storage shelf or in a steam table. A type of heating unit that relies on magnetic attraction between the cooktop and metals in the pot to generate the heat that cooks foods in the pan. Reaction time is significantly faster that with traditional burners. Referred to as the allumette when dealing with potatoes, and sometimes also called the "matchstick cut" (which is the translation of "allumette" from French), the julienne measures approximately 1/8 inch × 1/8 inch × 1-2 inches (3mm × 3mm × 3–5 cm). It is also the starting point for the brunoise cut. Sides measuring approximately ¾ inch (2 cm).

Medium Dice

A portable slicer with adjustable blades and a folding support used to obtain a variety of cuts including julienne, gaufrette, etc A seasoned liquid either cooked or uncooked, used to soak foods for varying lengths of time for the purpose of adding flavor to the food, but also to soften the fibers of meats. In many cases the marinade maybe used for deglazing or to make an accompanying sauce. Sides measuring approximately ½ inch (1.25 cm).

Mince

To cut or chop food into very fine pieces.

Mirepoix

A culinary preparation consisting of diced carrots, onion, and celery. A mirepoix is used to enhance the flavor of soups, stocks, meat preparations, and as a garnish for presentations. A French term referring, on a whole, to all of the operations carried out in a restaurant prior to serving the meal. Culinarily speaking, it refers to all the required ingredients and utensils for the preparation of a menu item, preparing them for immediate use, and having the proper amounts for service at hand. The preserving of food by steeping in a brine of vinegar to which aromatics have been added. A method of cooking achieved by gently simmering food in a liquid. The amount of liquid used depends on the food being cooked. To allow yeast to rise. A proof box is a sealed cabinet that allows control over both temperature and humidity. One of the basic nutrients needed by the body to maintain life, supply energy, build

Mandoline Marinade

Mise en Place

Pickling Poaching Proof Protein

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Puree Reduce Roast Rondeau Roulade Roux SautĂŠ Scant Searing Season

Slurry

Small Dice Smoke Point Steam Stew Stock Tilt skillet Vegetarian

Vinaigrette

and repair tissues from enzymes and hormones, and perform other essential functions. Protein can be obtained from animal and vegetable sources. A smooth and creamy preparation obtained by the use of a food processor, blender, or pressing cooked foods through a sieve. To decrease the volume of a liquid by simmering or boiling. Used to provide a thicker consistency and/or concentrated flavors. To cook by dry heat in an oven or a spit over a fire. A cooking pan usually only found in restaurants that is round, shallow, with straight sides, opposing handles and a lid. It is generally used for braising, stewing, or oven roasting. A French term for any of various preparations which are stuffed and then rolled. A cooked mixture of equal amounts of flour and butter, or other fat, used to thicken many sauces and stews. The cooking time varies depending the on the type of the required. The three types of roux are blonde, brown, and black. A cooking technique which refers to preparing a food quickly in oil and/or butter over direct heat. Not quite up to full measure or slightly less than the required amount. The browning or caramelizing of a foods surface using direct heat. Searing seals in the natural juices of foods, brings out the flavor, and creates a thin layer at the bottom of the pan, which is deglazed and used for making sauces. To add an ingredient to foods before, during, or after cooking to enhance its flavor, but not taking away from the natural flavor of the food. The term also refers to coating the cooking surface of a new pan or grill with oil and then heating, this smooths out the surface of new pots and pans to prevent foods from sticking. A mixture of a dry ingredient and water. Cornstarch (preferred for thickening milk or dairy sauces), arrowroot (great for defatted meat sauces or broths), potato starch, rice flour, or all-purpose flour, the proportion is one part starch with two parts cold liquid. Sides measuring approximately Âź inch (6mm). The point when a fat, such as butter or oil, smokes and lets off an acrid odor. Butter smokes at 350 degrees F., vegetable oil at 445 degrees F., lard at 365 to 400 degrees F., and olive oil at about 375 degrees F. To cook foods in a steamer or on a rack over boiling water. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching. A method of cooking by which meat and/or vegetables are barely covered by a liquid and allowed to cook for a substantial period of time. The strained liquid resulting from cooked vegetables, meat, and/or fish in a significant amount of water with aromatics added. A large tilting pot used for stewing and occasionally steaming An individual who has adapted a specific diet that eliminates meat and fish and products derived from meat and fish but not all animal products. Lacto-ovo vegetarians include dairy products and eggs in their diet; ovo-vegetarians include eggs. Vegans do not eat foods derived in any way from animals. A cold sauce of oil and vinegar, usually with various flavorings. It is a temporary emulsion. The standard proportion is three parts oil to one part vinegar.

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Walk-in-refrigerator

Water Bath Wok

A refrigeration unit large enough to walk into. It is occasionally large enough to maintain zones of different temperatures and humidity to store a variety of foods properly. Some have reach-in doors as well. Some are large enough to accommodate rolling carts as well as many shelves for goods. An amount of water used to submerse prepared foods in to either heat or cool them. A round bottom pan usually made of rolled steel used in Asian cuisine for nearly all cooking methods. Its shape allows for even heat distribution and easy tossing of ingredients.

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CONVERSION SHEET US Dry Volume Measurements MEASURE

EQUIVALENT

1/16 teaspoon

dash

1/8 teaspoon

a pinch

3 teaspoons

1 Tablespoon

1/8 cup

2 tablespoons (= 1 standard coffee scoop)

1/4 cup

4 Tablespoons

1/3 cup

5 Tablespoons plus 1 teaspoon

1/2 cup

8 Tablespoons

3/4 cup

12 Tablespoons

1 cup

16 Tablespoons

1 Pound

16 ounces US liquid volume measurements

8 Fluid ounces

1 Cup

1 Pint

2 Cups (= 16 fluid ounces)

1 Quart

2 Pints (= 4 cups)

1 Gallon

4 Quarts (= 16 cups) Volume to Weight Conversions

1/5 teaspoon

1 ml

1 teaspoon

0.174 oz

1 tablespoon

0.50 oz

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1 fluid oz.

1 oz

1/4 cup

2 oz

1 cup

8 oz

2 cups (1 pint)

16 oz/1 LB

4 cups (1 quart)

32 oz/ 2 LB

4 quarts (1 gal.)

128 oz/8 LB

1 oz.

28 grams

1 pound

454 grams/16 ounces

Metric to US Conversions 1 milliliter

1/5 teaspoon

5 ml

1 teaspoon

15 ml

1 tablespoon

30 ml

1 fluid oz.

100 ml

3.4 fluid oz.

240 ml

1 cup

1 liter

34 fluid oz.

1 liter

4.2 cups

1 liter

2.1 pints

1 liter

1.06 quarts

1 liter

.26 gallon

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1 gram

.035 ounce

100 grams

3.5 ounces

500 grams

1.10 pounds

1 kilogram

2.205 pounds

1 kilogram

35 oz.

Oven Temperature Conversions Farenheit

Celsius

Gas Mark

275º F

140º C

gas mark 1-cool

300º F

150º C

gas mark 2

325º F

165º C

gas mark 3-very moderate

350º F

180º C

gas mark 4-Medium

375º F

190º C

gas mark 5

400º F

200º C

gas mark 6-Medium High

425º F

220º C

gas mark 7- hot

450º F

230º C

gas mark 9

475º F

240º C

gas mark 10- very hot

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SINGLE ENTRÉE

GARNISHING

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STATION/CONCEPT GARNISHING

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CATERING TRAY

GARNISHING

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CATERING TABLE GARNISHING

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Food Service Worker Training Chapter 4 - Knife Training

CHAPTER 4: KNIFE TRAINING

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How to Use a Knife

Step Knife Safety

Proper Knife Selection

Definition • • • • • • • • •

• • •

Station Organization

• • • • • •

• •

Knife Cuts

Blade always tip down at your side when carrying Only hold the knife by the handle Never cut into your hand, always on a cutting board Cutting boards should always have a damp towel underneath to prevent movement Always use a Cut Glove w/ a Disposable glove over top Use a cut glove on both hands when cleaning a knife or blade of any type Never catch a falling knife – let the knife fall to the ground Never place a knife in a sink, whether the sink is full or not Always use the “claw grip” which is keeping the fingers curled inward and gripping the food with the tip of your fingers, this ensures fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board Use the proper knife for the task at hand Chef/Cooks Knife – This is the most commonly used knife; Range in size from 6” to 14” Paring Knife – used for detailed tasks such as skinning a cantaloupe; Range in size from 2” to 4.5” Boning Knife – used for cleaning or deboning pieces of meat Serrated knife – used for slicing bread and/or soft vegetables Slicing/Slicer Knife – used for carving cooked meats or slicing cakes Above all - be sure to select a knife that you feel comfortable with Clean cutting board w/ damp towel or Board Mate underneath to reduce slip Product Mise en Place (To put in place) – This creates an efficiency when prepping so you are not reaching over yourself. Allows for fewer steps in the process of cutting product • Raw product on your non-cutting side (left if you are right handed, right if you are left handed) • Finished product on your cutting side (right if you are right handed, left if you are left handed) Clean as you go – Remove any unnecessary items from the work area and clean up product waste Only have items on the cutting board that you are actively working with. Extra product will only in the way and create the opportunity for mistakes or injury • Large Dice –3/4”x 3/4”x 3/4” cube • Medium Dice or “Dice” – ½” x ½” x ½” cube • Small Dice or “Chop” – ¼” x ¼” x ¼” cube • Julienne – 1/8” x 1/8” x 2.5” stick • Slice –a single straight cut, thickness depends on recipe • Brunoise – a dice that measures 1/8” x 1/8” x 1/8” • Chiffonade – fine shred or slice of leafy vegetables/herbs • Batonnet (French fry) – ¼” x ¼” x 2.5”

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Food Service Worker Training Central Support Kitchen Equipment Operation

SAFETY FIRST

CSK Clippers PPE NEEDED:

These rubber gloves are the best fit for clipping hot bags of soup

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

CLEANING: Clippers are used for clipping vast different foods from RAW meat to ready to eat fruit. It is VERY IMPORTANT to clean the machine very thoroughly after each use and never walk away from it dirty.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Freezer PPE NEEDED: Correct Freezer gloves with lined rubber grip

TRAINING: You must be trained by a lead worker or a CSK manager before placing or retrieving items from the freezer for any location.

ERGONOMICS: When lifting heavy objects always squat and use your legs to lift, never bend and use your back. Always ask for help if you suspect your load may be too heavy. The shallow 6 inch shipping baskets must not be stacked higher than 6 baskets and the deep 12 inch shipping baskets no higher than 4 baskets.

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SAFETY FIRST

CSK Staging Cooler PPE Needed: Correct Freezer gloves with lined rubber grip

TRAINING: You must be trained by a lead worker or a CSK manager before placing or retrieving items from the cooler for any location.

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SAFETY FIRST

CSK KNIVES TRAINING: All new employees must complete a knife training session with the Chef.

SET UP: Your cutting board should have a wet cloth under it to ensure that it does not move during use.

Cut gloves should be on non-knife holding glove hand with food handling gloves on top.

CLEAN UP: Transporting the knife to the pointing back.

sink should be held by the leg with blade

DO NOT PUT KNIVES IN A SINK. They should always be washed and sanitized immediately with cut gloves on BOTH HANDS and then put away in designated areas or on the magnetic strips on the walls. NEVER IN A DRAWER!

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SAFETY FIRST

CSK Steamers PPE NEEDED:

If pot holders are used, burn sleeves are to be used as well

SET UP: Make sure your pans are not filled to the top, allowing room for movement in transporting it to and from the steamer. At least an inch is recommended Do not use pans that have bent corners in steamers, they can get stuck in the racks and cause unsafe situations. Bent pans should be given to management to be fixed or replaced

Always check the back of the steamer to be sure the steam hole is free of debris. If it is blocked the steamer will fill with scolding hot water and dump on

REMOVING: When opening the door, just crack the door and wait several seconds for the steam to dissipate. Put on the elbow length steam gloves or use pot holders with burn sleeves. If the pan is covered through the cooking process, it is important to pull the pan half way out and the tilt the pan towards the back of the steamer to allow the collected hot water to flow away from you. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Stack Ovens and Small Combi Oven PPE Needed:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

REMOVING: The door handles stay hot so you must use the potholers to open the doors. The inside of the oven doors are always hot, so be sure the doors are completely open before removing items.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Large Backster Oven PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

REMOVING: The inside of the oven doors are always hot, so be sure the doors are completely open before removing items. The door will start closing on its own so be aware of your surroundings and be sure to have your long sleeve pot holders or burn sleeves on. The safety latch at the top keeps the rack in place as the oven rotates it. Be sure the latch is down before shutting the door.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Combi Ovens PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

REMOVING: Open the door slightly to allow the steam to vent before opening it completely. Use the handle on the right side of the first oven to remove from oven. You are still required to wear pot holders with burn sleeves or long sleeve pot holders.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Steam Pots TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

LARGE POTS: The sides are hot and drains and pipes can obstruct your path. The sides of all steam pots can get very hot.

HOT

TRIPPING HAZARD

SMALL POTS When you are tilting the pots with product in it, do so slowly and only with the handle. Do not put your hands on the pot because it stay shot when on. The sides of all steam pots can get very hot.

HANDLE

HOT

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Tucs TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATIONS: Be sure the latches to the lid are both secure before lifting the lid.

When you are cooking product with the screen down and the lid up, hot product may splash if the agitators are on too high. When the clipper is attached and production is underway there are many lines, tubes, and steam about, therefore it is very important to be aware of your surroundings for tripping hazards.

ERGONOMICS: Never lift heavy objects above your head. Use the pull out step for heavy objects. This will also create a tripping hazard so, once again beware of your surrounds. Always ask for help when in doubt. Be sure to push back in the step before tilting the machine.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Deli and Cheese Slicer PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

TEAR DOWN AND CLEAN UP: Be sure to unplug the machine before breaking it down and or cleaning it. Use cut gloves and shoe guards when handling or moving near the blade of the machine.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Can Openers PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: You must wear cut gloves on both hands when opening cans and removing the lids. Clean immediately after use. This is a problem area for cross contamination.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Fryers PPE NEEDED: The rubber lined gloves are the only gloves safe for the fryers. The cloth p ot holders or burn sleeves will soak up hot oil and still burn you.

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this equipment.

OPERATION: Make sure fryer baskets are dry before they are placed in the fryers. Product with large ice crystals should not be placed put in fryers. It will cause large amounts of oil splatter. If using utensils and not fryer baskets make sure they are all metal and long handles. Keep your utensil pointed down to keep the hot oil from running down the utensil to your hand.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Flat Grill and Charbroil Gas Grill PPE Needed:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this equipment.

OPERATION: Must wear burn sleeves at all time while operating these grills. Use utensils that are long enough to safely place and remove food.

CLEAN UP: Make sure all debris is clear and drip pans and grease traps stay clean. Build up can lead to fires.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Chicken Stripper PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: Never put anything into the input other than food to be stripped.

CLEAN UP: Always unplug the machine before tear down and cleaning. The power cord and power receptacle always get food splatter therefore needed wiped down and sanitized as well.

When removing the blade wheel, you must be wearing cut gloves and have the blade box close. The blade wheel is to be carried around in its own case. When cleaning the blade you MUST wear the cut gloves. Clean blade wheel first with a blade brush then clean the machine and allow blade wheel to dry. After machine is cleaned and sanitized clean and sanitize the blade again. The machine must be put back together after being cleaned and sanitized.

FAULTY EQUIPMENT OR PROBLEMS: All issues with the machines should be reported to management to be addressed and fixed.

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SAFETY FIRST

CSK Personal Attire SHOES: Shoes must be slip resistant, closed toe, and closed heel, clean and in good repair, including soles.

EAD R T IAL C E P

CHEF COATS: Chef coats are to be clean; in good repair and stain free.

APRONS: Aprons are to worn only in your current production area. When leaving the production area the apron is to be removed and replaced with a clean one upon return. APRONS ARE NOT TO BE WORN IN BATHROOMS!

FOOD HANDLING GLOVES: Food handling gloves are meant to protect the food, NOT YOUR HANDS! The gloves should be changed often. Always change gloves when you change product and when you change work areas. Food handling gloves should never be in contact with door handles, cooler door buttons, writing utensils, food tubs, or shipping boxes or crates.

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SAFETY FIRST

CSK Work Area GENERAL GUIDELINES: Your work areas are to be kept clean, dry, and organized during production. Wet floors are to be addresses immediately with appropriate signs and cleaned up as soon as possible. Work tools such as knives, cutting boards, shipping baskets, shipping wheels, etc. are to be cleaned and sanitized and put away before you leave or move to another task. If you remove the last product from a wooden pallet it must be taken to the warehouse dock and stacked in the appropriate place.

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SAFETY FIRST

CSK Large Mixers TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: Make sure the safety latches are in place to keep the bowl in place. Make sure the bowl is completely lifted in the up position before turning on the machine. NEVER PUT UTENSILS, PRODUCT, OR YOUR HANDS IN THE BOWL WHILE MACHINE IS ON OR THE MIXER IS STILL MOVING!!!!! These machines are run on chains and will only come to a complete stop on their own, even when the power is off.

CLEAN UP: Be sure to clean and sanitized the base as well under the top part of the mixer where product tends to splatter and goes unseen.

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SAFETY FIRST

CSK Food Processor & CSK Large Hand Processer (Mr. Whippy) PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

CLEAN UP: Be sure to unplug machine before tearing done and cleaning. When tearing down and cleaning you must use a cut glove to clean blade. Be sure to thoroughly clean and sanitize the base of the machine as well as the power cord.

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SAFETY FIRST

CSK Grinder and Meat Grinder TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: Never reach above your head and dump product “blindly”, use step stool if needed. Use hand plunger to push product through the input whole.

CLEAN UP: These grinders are used near the meat are so cleaning and sanitizing are very important.

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SAFETY FIRST

CSK Meat Pattier TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: Keep your arms, hands, and fingers clear of the pattier attachment and hole.

CLEAN UP: Unplug machine before tear down and cleaning. This machine is used for meat so cleaning and sanitizing is very important.

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SAFETY FIRST

CSK Smoker PPE NEEDED:

TRAINING: You MUST be trained by a lead worker or a manager before assembling, using, or cleaning this machine.

OPERATION: Must use rubber lined gloves to remove product from the smoker. The shelves will stop moving when the doors open therefore you must use the floor petal to move them. Your arms need to clear before rotating shelves.

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Protective Personal Equipment (PPE) for CSK

Equipment Baxter Ovens (Operation)

Baxter Ovens (Cleaning) Coolers Dish Machine (Operation) Dish Machine (Cleaning) Freezers

Knives (Operating)

Knives (Cleaning) Pots And Pans (Cleaning)

Student PPE Cook PPE All CFF Kitchens Does Not Perform Task Reusable Gloves, Disposable Apron, Eye Protection Freezer Gloves Both Hands, Coat Latex Gloves, Heavy Duty Disposable Apron Reusable Gloves, Heavy Duty Disposable Apron Freezer Gloves Both Hands, Coat Latex Gloves, Disposable Apron, Cut Glove on Non-Dominant Hand Reusable Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Heavy Duty Apron

Steam Kettles Large (Operation)

Does Not Perform Task

Steam Kettles Large (Cleaning)

Disposable Apron, Steamer Gloves

Steam Kettles Small (Operation)

Does Not Perform Task

Steam Kettles Small (Cleaning)

Disposable Apron, Steamer Gloves

CW PPE Does Not Perform Task Does Not Perform Task Freezer Gloves Both Hands, Coat Latex Gloves, Heavy Duty Disposable Apron Reusable Gloves, Heavy Duty Disposable Apron Freezer Gloves Both Hands, Coat Latex Gloves, Disposable Apron, Cut Glove on NonDominant Hand Reusable Gloves, Disposable Apron, Cut glove on both hands Reusable Gloves, Heavy Duty Apron Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

CSK Can Opener/Cans (Operation) Can Opener/Cans (Cleaning) Char Grill (Operation)

Latex Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Disposable Apron, Cut Glove Both Hands Disposable Apron, Hot Pads,

Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Cloth Apron, Hot Pads, Burn Sleeves

Latex Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Disposable Apron, Cut Glove Both Hands Does Not Perform Task

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Char Grill (Cleaning)

Chicken Stripper (Operation)

Chicken Stripper (Cleaning)

Clipper (Operation) Clipper (Cleaning)

Burn Sleeves Both Hands

Both Hands

Disposable Apron, Hot Pads, Burn Sleeves Both Hands, Eye Protection Latex Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Disposable Apron, Cut Glove Both Hands Latex Gloves, Disposable Apron, Eye Protection Reusable Gloves, Disposable Apron

Cloth Apron, Hot Pads, Burn Sleeves Both Hands, Eye Protection Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Latex Gloves, Cloth Apron, Eye Protection Reusable Glove, Cloth Apron Steamer Gloves/Hot Pads, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron, Hot Pads/Oven Mitts Reusable Gloves, Cloth Apron, Eye Protection Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Cloth Apron, Hot Pads, Burn Sleeves Both Hands

Does Not Perform Task

Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

Combi Ovens (Operation)

Does Not Perform Task

Combi Ovens (Cleaning)

Reusable Gloves, Disposable Apron

Convection Ovens (Operation)

Does Not Perform Task

Convection Ovens (Cleaning)

Does Not Perform Task

Deli Meat/Cheese Slicer (Operation)

Does Not Perform Task

Deli Meat/Cheese Slicer (Cleaning)

Does Not Perform Task

Flat Top Grill (Operation)

Does Not Perform Task

Flat Top Grill (Cleaning)

Reusable Gloves, Disposable Apron, Steamer Gloves Both Hands

Reusable Gloves, Cloth Apron, Steamer Gloves Both Hands

Reusable Gloves, Disposable Apron, Steamer Gloves Both Hands

Fryers (Operation)

Does Not Perform Task

Latex Gloves, Cloth Apron, Steamer Gloves Both Hands

Does Not Perform Task

Fryers (Cleaning)

Does Not Perform Task

Fryer Gloves

Meat Grinders (Operation)

Does Not Perform Task

Meat Grinders (Cleaning)

Does Not Perform Task

Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both

Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

Does Not Perform Task Reusable Gloves, Disposable Apron, Gut

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Hands Range (Open Burner, Operation)

Does Not Perform Task

Range (Open Burner, Cleaning)

Disposable Apron, Burn Sleeves, Reusable Gloves

Robot Coupe (Food Processor, Operation)

Does Not Perform Task

Robot Coupe (Food Processor, Cleaning)

Latex Gloves, Disposable Apron, Cut Gloves Both Hands

Smoker (Operation)

Does Not Perform Task

Smoker (Cleaning)

Does Not Perform Task

Steamers (Operation)

Does Not Perform Task

Steamers (Cleaning)

Reusable Gloves, Disposable Apron

Tilt Skillet (Operation)

Does Not Perform Task

Tilt Skillet (Cleaning)

Reusable Gloves, Disposable Apron, Burn Sleeves

Tomato Slicer (Electric, Operation)

Does Not Perform Task

Tomato Slicer (Electric, Cleaning)

Does Not Perform Task

Warmers & Cook N Hold (Operation) Warmers & Cook N Hold (Cleaning)

Latex Gloves, Disposable Apron, Burn Sleeves, Hot Pads Reusable Gloves, Disposable Apron, Burn Sleeves, Hot Pads

Wedger (Tomato/Lemon, Operation)

Does Not Perform Task

Wedger (Tomato/Lemon, Cleaning)

Does Not Perform Task

Latex Gloves, Cloth Apron, Burn Sleeves Reusable Gloves, Cloth Apron, Burn Sleeves Latex Gloves, Cloth Apron Latex Gloves, Cloth Apron, Cut Gloves Both Hands Cloth Apron, Smoker Gloves Reusable Gloves, Cloth Apron, Eye Protection Cloth Apron, Burn Sleeves, Hot Pads Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron, Burn Sleeves Reusable Gloves, Cloth Apron, Burn Sleeves Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Latex Gloves, Cloth Apron, Burn Sleeves Hot Pads Reusable Gloves, Cloth Apron, Burn Sleeves Hot Pads Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands

Gloves Both Hands Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Disposable Apron, Smoker Gloves Reusable Gloves, Disposable Apron, Eye Protection Does Not Perform Task Does Not Perform Task Does Not Perform Task Reusable Gloves, Disposable Apron, Burn Sleeves Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE** Fresh. Convenient. Variety

Food Service Worker Training Vegetable Preparation

Table of Contents Table of Content Safety Work Rules – Ohio University Culinary Services Personal Protective Equipment Hygiene Wash Your Hands – When and How Knife Safety CLAMCO Roll Bag R1275 Bagger CVP/AV/Fresh Line Vacuum Sealers Eillert Belt Slicer EMURA Chopper North Star Centrifuge Dryer Spinner North Star Helical Wash System North Star Quarter / Stick Cutter North Star Trim Line Conveyor / Transfer Conveyor SORMAC Carrot Peeler SORMAC Potato Peeler Tridyne Vibrators WRABACON Conveyor

1 2 4 5 6 7 8 9 10 11 12 13 15 16 17 18 19 20

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SAFETY WORK RULES OHIO UNIVERSITY CULINARY SERVICES Culinary Services will comply with Ohio University’s Safety Policy 44.109, all appropriate safety regulations and policies, and federal and state laws and regulations. Safety is a priority in our workplace and we will continuously strive to provide and maintain a safe and healthful environment with a daily goal of zero workplace injuries. We believe that all incidents are preventable & that working safely is our duty. We will all lead by example by demonstrating best safety practices. Culinary Services employees will: 1. Recognize and correct equipment and workplace safety hazards. Report deficiencies to management or a safety team member immediately. 2. Report incidents/injuries/unsafe acts that could have led to an incident immediately to management and complete an incident report immediately. 3. Know the locations of emergency exits and established evaluation process in your venue. 4. Complete internal training required for performing job tasks. Follow training procedures and request additional training if necessary. Sign off on required training documentation. Do not perform tasks for which you have not been trained and signed off. Follow instructions and best safety practices when operating & cleaning all equipment, tools, appliances, etc. Inspect equipment before use. 5. Maintain excellent standards of personal hygiene by using proper hand washing techniques, and wearing a clean and well maintained uniform, proper shoes, and hair restraint. 6. Abide by the beard net and hair net policies. All employees (including maintenance personnel) must wear a beard net, if they have a beard, and a hair net, uniform ball cap, or baker’s cap. Employees working at Central Food Facility are NOT PERMITTED TO HAVE BEARDS, but mustaches are permitted. 7. Wear shoes that are slip resistant, closed toed and closed heel, clean and in good repair, including soles. 8. Jewelry is limited to a plain band ring, a medical alert bracelet, small hooped or small post earrings and a watch. No other jewelry will be permitted to be worn. This rule includes maintenance personnel working in the Culinary Support Center production areas. 9. No head-sets, ear buds, or personal electronic devices in work areas. 10. Abide by the departmental cell phone policy and do not use cell phones in work areas or when driving a university owned vehicle. If carrying a cell phone on your person, the cell phone must be secured in a pocket below the waist. 11. Always use proper personal protective equipment (PPE) for required tasks (i.e. cut gloves, burn sleeves, steamer gloves, hot pads). 12. Follow procedures demonstrated in knife training and request knife training if needed. Employees MUST wear a cut glove when using knife. The cut glove is to be

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worn on the non-dominant hand and be the proper fit for the employee wearing it. Use two cut gloves when cleaning a knife. NEVER place knives in sinks 13. Dispose of broken glass and tin cans and tin can lids appropriately. Cut gloves are required PPE for all sharp items. Wear a cut glove on each hand with using a can opener or rinsing or disposing of the can or can lid. 14. Be aware of all sharps in all areas such as dish room, tray, etc. Dispose of sharps appropriately. Notify manager immediately for proper disposal and procedures. Sharps containers are located in each unit. 15. Maintain a clean, sanitary and organized work area. 16. Identify & clean up spills to prevent slips, trips, and falls. Use proper signage and floor matting. 17. Use proper safety techniques when using chemicals. Inquire with a manager if unsure of the PPE or proper usage of a chemical. Refer to SDS. 18. Use proper lifting techniques and abide by the 50 pound weight limit restriction. If over 50 pound limit, ask for assistance, use dolly, divide load, or ask management for instruction. Never sling trash bags or materials. 19. Work at an efficient, but safe pace and perform duties with caution. Inform manager if you feel too rushed. 20. Prevent foodborne illnesses by not reporting to work if symptoms of fever, vomiting and diarrhea are present 21. Drinking cups in work areas must have a fitted lid and be marked with the employeeâ&#x20AC;&#x2122;s name or initials. No glass cups or bottles are allowed. 22. Change disposable gloves after any chance of contamination. 23. Abide by all local, state, federal and Ohio Food Code regulations to include not consuming food in food production areas, labeling and dating product and proper temperatures and 24. When driving a state vehicle you must wear your seat belt and refrain from using your cell phone. 25. Follow & enforce safety work rules. Revised 9/29/2016 \\shared.ohio.edu\administration\auxiliary\SAFETY\Culinary Services\SAFETY\Safety Work Rules revised 3.19.13 current.doc

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Personal Protective Equipment Personal Protective Equipment (PPE): “is equipment worn to minimize exposure to serious workplace injuries and illnesses.” *https://www.osha.gov/SLTC/personalprotectiveequipment/ PPE Commonly used in the Vegetable Prep: Ø Cut Gloves o Help protect against minor cuts – Cut Gloves are NOT Impenetrable! o Do Not Confuse With Freezer Gloves Ø Freezer Gloves o Do Not Confuse With Cut Gloves

Ø Slip Resistant Shoes

Ø Clean Fitted Uniform Ø Apron o Use White Plastic Apron to help avoid getting wet with water.

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Hygiene Ø Hygiene: All employees are required to maintain personal hygiene that is appropriate for a food service operation. ü Be in proper, clean uniform. Including: Chef Coat, Black Pants (ankles must be covered), Hair Restraint, and an Apron. ü Bathe or shower regularly. Use deodorant or antiperspirant. ü Hands must be washed before starting/going back to work (after using the restroom, smoking, eating, etc.) ü Gloves are required when working with finished products that will not be cooked again-when in doubt ask or simply PUT THEM ON. § Constantly change gloves to avoid cross-contamination; when changing tasks/products, hands touching unclean surfaces such as clothing or person, doorknob, freezer button or rope, your drink cup, or any object that may contaminate the facility’s food products. ü Finger Nails must be clean and well-trimmed. No False Figures or Nail Polish is to be worn ü No Eating, Drinking, Smoking, Chewing Gum or Tobacco in production areas. • Drinks are allowed in designated areas in each kitchen • Dinks must have a lid and a straw.

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Wash Your Hands When To Wash Your Hands: •

When you First arrive

•

Eating, Drinking, smoking

•

Using the Restroom

•

Handling Chemicals

•

Handling Raw Meat

•

Sneezing, Coughing, or using a Tissue

•

Touching the hair, face, or body Leaving and returning to the Kitchen

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Knife Safety PPE: Cut Glove (placed on non-knife holding hand) Training: All new employees must complete a knife training session with the Chef. Set Up: Use a Cutting Board, place a wet cloth underneath to ensure it does not slide. Cleaning: DO NOT PUT KNIVES INTO SINK! Knives should always be washed and sanitized immediately with cut gloves on BOTH HANDS and then put away in designated areas or on the magnetic strip on the walls; NEVER IN A DRAWER! Transporting: Walk with the knife pointed down next to the leg with the sharp edge facing back.

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CLAMCO Roll Bag R1275 Bagger PPE: None Safety: Always keep hands out of machine while in operation. Operation: Cleaning: § Ensure Machine is Completely Off, push red stop button on control panel and Disconnect main power supply. § Use wet towel to clean machine. § Do not apply water directly. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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CVP/AV/Fresh Line Vacuum Sealers PPE: None Safety: Keep hands out of machine when sealing Bags. Operation: v Insert open end of vacuum bag into jaws. v Push Black Button on the side of the machine to activate vacuum and heat jaws. v Machine will automatically release when the bag is sealed. Cleaning: § Use clean towel with soap and water to wipe machine. § Use wet towel (water only) to remove soap. § Do Not spray water directly into machine. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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Eillert Belt Slicer PPE: Cut Gloves Safety: Ø Always make all sure Guards are in place before operating Machine. Ø Always install the Blade Handle when removing/changing Blade. Ø Always wear Cut Gloves on BOTH HANDS when changing blades. Operation: v Make sure all Guards are in place before operating Machine. v Set Blade Gap, Blade Speed, and Infeed Belt Speed to the Appropriate Settings for desired Vegetable (refer to Item Log for Info). v Push Start Button. Cleaning: § Ensure Machine is Completely Off, Turn Off Main Power Switch. § Open Front Blade Guard to clean Blade and Outfeed Shoot. § Rinse Machine with Power Washer. § Use Clean Towel with Soap and water to clean all part of machine. § Always wear Cut Gloves when cleaning Blade. § Rinse Machine with Clean Water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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EMURA Chopper PPE: Cut Gloves Safety: Ø Always wear Cut Gloves on BOTH HANDS while changing and cleaning knife and blades. Ø Always use Blade installation Tool to remove and install Blades. Ø Keep Hands Out of Machine while in operation. Ø Close all Guards before operation. Operation: v Install appropriate size Blade and Knife for Cubed, Chopped, and Diced Vegetables. v Close All Guards Before Operating. v Turn Main Power Switch on, Push Start button. Cleaning: § Ensure Machine is Completely Off. § Rinse with warm water, use clean towel with soap & water to clean machine. § Rinse with warm water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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North Star Centrifuge Dryer Spinner PPE: None Safety: Always Keep Hands out of Machines while in operation. Operation: v Turn Main Power Switch on, Turn Air Valve on. v Install White Basket with Shredded/Chopper Lettuce/Romaine to be spun. v Close Lid and wait for Machine to complete spin cycle; Lid will open automatically once completed. v Remove white Basket and dump Lettuce/Romaine on to Weigh Table. Cleaning: § Ensure Machine is Completely Off. § Rinse with warm water, use clean towel with soap & water to clean machine. § Rinse with warm water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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North Star Helical Wash System WARNING: Tsunami Solution 200 (Before Dilution) is at a High Concentration – USE PROPER PPE! Consult Material Safety Data Sheet (MSDS) as Needed (Rosanna’s Office)

----- Only a Manager Can Measure/Add Tsunami Solution!!!!! ---PPE & Safety: ü Latex Glove (when measuring Tsunami 200 Solution) Ø If (Before Dilution) Contact with Skin Wash and Alert Manager Immediately

ü Eye Protection (when measuring Tsunami 200 Solution) Ø If (Before Dilution) Contact with Eye Wash and Alert Manager Immediately.

ü DO NOT INGEST! Ø (Before Dilution). If Swallowed – Rinse Mouth with water. Ø DO NOT INDUCE VOMITING!! Alert Manager Immediately. ü Do Not Inhale – Remove to Fresh Air, Get Medical Attention if Needed.

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North Star Helical Wash System Operation: v Ensure Machine is assembled correctly before operation. v Open Valve to Fill Tank until full. v Push Green Start Button on Main Control Panel to Circulate Waster. v Push Green Start Button on Main Control Panel to Start Chiller. v Add Correct Amount (40-60 PPM) of Tsunami 200 Solution (Manager Only). v Push Green Start Button on Main Control Panel to Activated Shaker Screen. v Open Water Valve to activate Spray Nozzles to rinse Lettuce/Romaine. Cleaning: § Press All Red Buttons on the Main Control Panel, Turn Main Power Switch to the off position. § Remove all 4 metal screens and rinse with cold water. § Rinse out entire Machine with cold water. § Use clean towel with soap and water to rinse and clean machine. § Rinse with clean water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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North Star Quarter / Stick Cutter PPE: Cut Gloves Safety: Always use Cut Gloves on BOTH HANDS while installing Blades. Operation: v Make sure Machine is assembled correctly before operation. v Install for Desired Application: • 2 Carrot Stick Blades and Blue Push Blocks • 2 Apple Core Wedge Blades and Push Blocks • 2 Potato Wedge Blades and Blue Push Blocks v Turn Machine’s Main Power Switch to the On Position. v Insert Correct Product to Blade. v Depress both Black Operating Buttons simultaneously to activate Cutting Process. – Continue cutting until desired amounts are met. Cleaning: § Ensure Machine is Completely Off – Turn Main Power Switch to Off. § Remove Blades (use Cut Gloves) and Blue Push Blocks . § Rinse Blades/Blue Push Blocks and entire Machine with cold water. § Use clean towel with soap and water to rinse and clean machine. § Rinse with clean water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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North Star Trim Line Conveyor / Transfer Conveyor PPE: Cut Gloves Safety: Always use Cut Gloves on Non Dominate Hand While Cutting Lettuce, Romaine, and Other Vegetables on Belt Line. Operation: v Make sure Machine is assembled properly before operation. v Turn Main Power Switches to the On Positions on Conveyors. v Cut Core off of the Lettuce/Romaine and lay on Conveyor Bely for further Processing. Cleaning: § Ensure Machine is Fully Off § Rinse the 3 Conveyors with cold water. § Use clean towel with soap & water to rinse and clean Conveyors and Frame. § Rinse all conveyors with clean water when completed. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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SORMAC Carrot Peeler PPE: Cut Gloves Safety: Always use Cut Gloves on Both Hands While Installing and removing Black Rollers and Knives. Operation: v Make sure machine is assembled properly before operation. v Make sure Front Guard is closed after Roller and Knife assembly. v Connect Air Hose and Plug in Power Supply Cord. v Push Green Start Button, Lay carrots (With both ends trimmed off) small end first on Infeed Conveyor for Peeling. v Peeled Carrots will discharge out the other end into a Water filled Metal Vat. Cleaning: § Push Red Stop Button; Disconnect Air Hose and Power Supple Cord. § Remove Black Rollers and Knives using Cut Gloves on both hands. § Wash Rollers and Knifes in a Sink with Hot Soapy Water (We Cut Gloves on Both Hands). § Wash Entire Machine with soap and water – Rinse with Clean Water § Reinstall the Clean Black Rollers and Knives (Cut Gloves; Both Hands) Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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SORMAC Potato Peeler PPE: Cut Gloves Safety: ü Always make sure all Guards are in place before operating Machine. ü Always use cut Gloves (Both Hands) while Cleaning the interior Rotating Drum. Operation: v Make sure guards are in place; Turn the main power switch on. v Set Control Panel settings RPM = 138 _ Seconds = 148. v Dump 10-15 Potatoes into infeed Hopper and wait on rotating drum to pull Potatoes in. – Repeat dump Process until all Potatoes have been peeled. Cleaning: § Ensure Machine is Completely Off – Wait for Drum to Stop Rotating. § Remove Side guard and 6 Access Blocks from Drum. § Use Power Washer to Remove All potato Peels from inside and outside of the Machine. § Rinse entire machine with Clean Water, install all Side Guards. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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Tridyne Vibrators PPE: None Safety: Always Keep Hands out of Machine While in Operation Operation: Cleaning: § Ensure machine is Completely off; Disconnect Mail Power Supply. § Rinse Vibrator with cold water, clean with towel and soapy water. Rinse with clean water to complete. § Do Not apply water Directly to on the Machine. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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WRABACON Conveyor PPE: None Safety: Always keep hands out of Machine while in operation. Operation: Cleaning: § Ensure Machine is Completely Off; Push Toggle Switch to off Position. § Rinse with cold water, clean entire unit with towel and soapy water. Rinse with clean water to complete. § Do Not Apply Water Directly to Main Control Box. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed

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Food Service Worker Training Bakery

Table of Contents Safety Work Rules – Ohio University Culinary Services Personal Protective Equipment Hygiene Wash Your Hands – When and How Knife Safety Baxter Oven Bread Machine Bread Slicer Bun Slicer Cheese Cake Cutter Cutler Deck Oven Dough Roller, Divider Dough Sheeter Floor Mixer Formatic Cookie Puck Machine Gluten Free Oven Pie Machine Pizza Sheeter Spiral Lift Spiral Mixer Steam Kettle – Floor Steam Kettle – Table (5Gal)

2 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

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SAFETY WORK RULES OHIO UNIVERSITY CULINARY SERVICES Culinary Services will comply with Ohio University’s Safety Policy 44.109, all appropriate safety regulations and policies, and federal and state laws and regulations. Safety is a priority in our workplace and we will continuously strive to provide and maintain a safe and healthful environment with a daily goal of zero workplace injuries. We believe that all incidents are preventable & that working safely is our duty. We will all lead by example by demonstrating best safety practices. Culinary Services employees will: 26. Recognize and correct equipment and workplace safety hazards. Report deficiencies to management or a safety team member immediately. 27. Report incidents/injuries/unsafe acts that could have led to an incident immediately to management and complete an incident report immediately. 28. Know the locations of emergency exits and established evaluation process in your venue. 29. Complete internal training required for performing job tasks. Follow training procedures and request additional training if necessary. Sign off on required training documentation. Do not perform tasks for which you have not been trained and signed off. Follow instructions and best safety practices when operating & cleaning all equipment, tools, appliances, etc. Inspect equipment before use. 30. Maintain excellent standards of personal hygiene by using proper hand washing techniques, and wearing a clean and well maintained uniform, proper shoes, and hair restraint. 31. Abide by the beard net and hair net policies. All employees (including maintenance personnel) must wear a beard net, if they have a beard, and a hair net, uniform ball cap, or baker’s cap. Employees working at Central Food Facility are NOT PERMITTED TO HAVE BEARDS, but mustaches are permitted. 32. Wear shoes that are slip resistant, closed toed and closed heel, clean and in good repair, including soles. 33. Jewelry is limited to a plain band ring, a medical alert bracelet, small hooped or small post earrings and a watch. No other jewelry will be permitted to be worn. This rule includes maintenance personnel working in the Culinary Support Center production areas. 34. No head-sets, ear buds, or personal electronic devices in work areas. 35. Abide by the departmental cell phone policy and do not use cell phones in work areas or when driving a university owned vehicle. If carrying a cell phone on your person, the cell phone must be secured in a pocket below the waist. 36. Always use proper personal protective equipment (PPE) for required tasks (i.e. cut gloves, burn sleeves, steamer gloves, hot pads). 37. Follow procedures demonstrated in knife training and request knife training if needed. Employees MUST wear a cut glove when using knife. The cut glove is to be worn on the non-dominant hand and be the proper fit for the employee wearing it. Use two cut gloves when cleaning a knife. NEVER place knives in sinks

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38. Dispose of broken glass and tin cans and tin can lids appropriately. Cut gloves are required PPE for all sharp items. Wear a cut glove on each hand with using a can opener or rinsing or disposing of the can or can lid. 39. Be aware of all sharps in all areas such as dish room, tray, etc. Dispose of sharps appropriately. Notify manager immediately for proper disposal and procedures. Sharps containers are located in each unit. 40. Maintain a clean, sanitary and organized work area. 41. Identify & clean up spills to prevent slips, trips, and falls. Use proper signage and floor matting. 42. Use proper safety techniques when using chemicals. Inquire with a manager if unsure of the PPE or proper usage of a chemical. Refer to SDS. 43. Use proper lifting techniques and abide by the 50 pound weight limit restriction. If over 50 pound limit, ask for assistance, use dolly, divide load, or ask management for instruction. Never sling trash bags or materials. 44. Work at an efficient, but safe pace and perform duties with caution. Inform manager if you feel too rushed. 45. Prevent foodborne illnesses by not reporting to work if symptoms of fever, vomiting and diarrhea are present 46. Drinking cups in work areas must have a fitted lid and be marked with the employeeâ&#x20AC;&#x2122;s name or initials. No glass cups or bottles are allowed. 47. Change disposable gloves after any chance of contamination. 48. Abide by all local, state, federal and Ohio Food Code regulations to include not consuming food in food production areas, labeling and dating product and proper temperatures and 49. When driving a state vehicle you must wear your seat belt and refrain from using your cell phone. 50. Follow & enforce safety work rules. Revised 9/29/2016 \\shared.ohio.edu\administration\auxiliary\SAFETY\Culinary Services\SAFETY\Safety Work Rules revised 3.19.13 current.doc

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Ø Burn Sleeve Ø Cut Gloves o Help protect against minor cuts – Cut Gloves are NOT Impenetrable! o Do Not Confuse With Freezer Gloves Ø Freezer Gloves o Do Not Confuse With Cut Gloves

Ø Slip Resistant Shoes

Ø Clean Fitted Uniform Ø Apron

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Wash Your Hands When To Wash Your Hands: •

When you First arrive

•

Eating, Drinking, smoking

•

Using the Restroom

•

Handling Raw Meat

• •

•

Sneezing, Coughing, or using a Tissue

Handling Chemicals Touching the hair, face, or body Leaving and returning to the Kitchen

•

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Baxter Oven

PPE: Hot Pads; Burn Sleeves Safety: Use hot pads/burn sleeves to take out items, do not touch the inside of the door when oven is on. Operation: v Preheat to Desire Temperature. v Open Door (a track will come down from the top) v Place the rack inside so the track is connected. o The track will lift and rotate the rack during the cooking process. v Set timer to desire time, Push Start. Removing: The inside of the doors are Always HOT, so be sure the doors are completely open before removing items. *Cation: the (hot) doors will try to close on their own, be careful and aware of your surroundings. Cleaning: Turn Oven OFF. Use hot soapy water, rinse with hot water, let air dry. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed. Fresh. Convenient. Variety Â

Bread Machine *Need Picture* PPE: None. Safety: v Do Not put hands in suction dough divider when running v Do Not put hands in the upper hopper area when in use Operation: v Put Dough in hopper From Spiral Mixer (See Spiral Mixer and Spiral Lift) v Adjust to desire weight v Run the dough through the cone rounder and into the pocket proofer. v Then into the molder tray on desired pans and proof Cleaning: Turn machine OFF and Wipe down daily â&#x20AC;&#x201C; after every use. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Bread Slicer

PPE: Cut Gloves Safety: v Keep Hands away from moving parts. v Do Not wear loose fitted clothing near moving parts. Operation: v Place Bread in the machine. v Press Start and use lever to feed the loaf of bread through the slicer. v Press Stop and take loaf off of machine and into a plastic bag. Cleaning: Turn machine OFF. Use compressed air to blow crumbs from moving parts and then use a mild detergent solution to clean. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed. Fresh. Convenient. Variety Â

Bun Slicer

PPE: Cut Gloves Safety: v Keep Hands away from moving parts. v Do Not wear loose fitted clothing near moving parts. Operation: v Place a sheet tray in a bag with a cutting board. Turn on machine, Adjust height setting. v Insert Baguette into the top, -Gravity Fed- the baguette will slide through into the bag and the cutting board will slow the bread down. v Once the bag has 6 Baguettes take out the cutting board and twist-tie the bag close. Repeat until all baguettes are bagged. Cleaning: Turn machine OFF . Use compressed air to blow crumbs from moving parts and then use a mild detergent solution to clean. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Cheese Cake Cutter Blade Cheesecake

Foot Pedal

PPE: None Safety: Do Not place hands in machine/under the blade when engaging foot pedal. Operation: v Place Frozen Cheese cake into the machine. v Arrange papers in correctly on the cheese cake. v Engage foot pedal. v Repeat as needed. Cleaning: Use hot soapy water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Cutler Deck Oven

PPE: Hot Pads, Burn Sleeves Safety: Wait for Rotation to come to a complete STOP! Use Hot Pads. Operation: v Adjust to required temperature v Stop deck rotation v Insert product in oven. Cleaning: Turn machine OFF. Sweep interior of oven, use hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Dough Roller/Divider

PPE: None Safety: Do Not place hands in Dough Roller Divider when on. Operation: v Weight duffle to desire amount v Spread dough on molding plate, flatten v Lower dividing head. v Pull dividing handle. v Push rounding lever down. v Return everything to start position. Cleaning: Turn machine OFF, scrape dried dough off, hand wash with hot water Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Dough Sheeter â&#x20AC;&#x201C;Floor

PPE: None Safety: Do Not clean while machine is running. Operation: v Weigh duffle to desire amount v Spread and flatten dough on molding plate v Lower diving head and pull dividing handle, push lever down v Return everything to start positions Cleaning: Turn machine OFF, Scrape dried dough off, hand wash with hot water, dry thoroughly. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Floor Mixer PPE: None. Safety: v NEVER PUT HANDS, UTENSILS, OR PRODUCT IN THE BOWL WHILE MACHINE IS ON OR THE MIXER IS STILL MOVING!!!! v These machines are run on chains and will Only come to compete STOP on their OWN!!! Even when the power is off. v Wire cage should always be in place when using. Operation: v Make sure safety laches are in place to keep the bowl in place. v Set to appropriate Settings. v Press Start o Let Mixer come to Complete Stop on its own. o

Cleaning: Turn machine OFF, Use hot soapy water, remove and wash cage in sink. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Formatic Cookie Puck Machine

PPE: None Safety: Do Not run with drum guard removed. Operation: Place cookie dough in hopper drum, close guard and turn machine on. Cleaning: Turn machine OFF, dismantle, and wash all the parts in hot soapy water, re-assemble. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Gluten Free Oven

PPE: Hot Pads and Burn Sleeves. Safety: Keep free of combustibles, always use proper PPE. Operation: v Turn oven on v set to desire temperature v Adjust fan speed v set timer if needed. Cleaning: Turn Oven OFF, ensure oven has cooled, use a mild detergent, rinse with hot water, dry thoroughly. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Pie Machine

PPE: None Safety: Do Not put hands into die area – crushing force, heat Operation: v Turn machine on v Place measured dough in center of pan under die v Press both levers at the same time v Remove crust v – repeat as needed. Cleaning: Turn machine OFF, use hot soapy water, rinse with hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Pizza Sheeter

PPE: None. Safety: Do Not put hands inside of running machine. Operation: v Adjust width of dough v Turn machine on v Insert floured dough into the top v Then feed dough into next set of rollers v Remove, and put into pan. Cleaning: Turn machine OFF, Spray with air and wipe off with damp cloth. Sanitize? Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Spiral Lift

PPE: None Safety: Do Not stand beneath the lift while in use. Operation: v Put bowl on the forks v Press the appropriate 2 buttons to left or lower the bowl. Cleaning: Use hot soapy water, rinse with hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Spiral Mixer

PPE: None Safety: v Do Not put limbs in mixer while it is moving v Do Not wear loose clothing Operation: v Do Not Exceed bowl limit of 350 pounds v Insert bowl --- Press down stroke button until mixer is in place v Set timer, Set speed, and Press start. Cleaning: Turn machine OFF, Use hot water and a plastic spatula to remove dough residue, clean bowl with hot soapy water and rinse with hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Steam Kettles –Floor HOT!

Tripping Hazard

PPE: Burn Sleeves when cleaning. Safety: Sides get hot when in use, be aware of release valve - tripping hazard. Operation: Turn the steam control knob to turn on. Cleaning: Turn Steam OFF, Do Not use steel wool or metal scrappers; use hot soapy water, rinse with hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed.

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Steam Kettles –Table (5Gal)

HOT! Handle

Splash Guard

PPE: Burn Sleeves when cleaning. Safety: v Sides get hot when in use. v When pouring, use splash guard v Do Not stand directly in front of kettles. Operation: Turn the steam control knob to turn on, use handle to pour. Cleaning: Turn Steam OFF, Do Not use steel wool or metal scrappers; use hot soapy water, rinse with hot water. Faulty Equipment or Problems: All issues with the machines should be reported to management to be addressed and fixed. Fresh. Convenient. Variety

Protective Personal Equipment (PPE) for Bakery

Equipment

Student PPE

Cook PPE

CW PPE

All CFF Kitchens Baxter Ovens (Operation)

Does Not Perform Task

Baxter Ovens (Cleaning)

Reusable Gloves, Disposable Apron, Eye Protection

Coolers

Freezer Gloves Both Hands, Coat Latex Gloves, Heavy Duty Disposable Apron Reusable Gloves, Heavy Duty Disposable Apron Freezer Gloves Both Hands, Coat Latex Gloves, Disposable Apron, Cut Glove on Non-Dominant Hand Reusable Gloves, Disposable Apron, Cut Glove Both Hands

Dish Machine (Operation) Dish Machine (Cleaning) Freezers Knives (Operating)

Knives (Cleaning)

Pots And Pans (Cleaning) Steam Kettles Large (Operation)

Steam Kettles Large (Cleaning) Steam Kettles Small (Operation)

Reusable Gloves, Heavy Duty Apron Does Not Perform Task Disposable Apron, Steamer Gloves Does Not Perform Task

Steam Kettles Small (Cleaning)

Disposable Apron, Steamer Gloves Bakery

Bread Machine - Check Name (Operation) Bread Machine - Check Name (Cleaning) Bread Slicer (Operation)

Latex Gloves, Disposable Apron

Bread Slicer (Cleaning)

Bun Slicer (Operation)

Bun Slicer (Cleaning)

Reusable Gloves, Disposable Apron Latex Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Disposable Apron, Cut Glove Both Hands Latex Gloves, Disposable Apron, Cut Glove Both Hands Reusable Gloves, Disposable Apron, Cut Glove Both Hands

Latex Gloves, Cloth Apron, Hot Pads, Burn Sleeves Reusable Gloves, Cloth Apron, Eye Protection Freezer Gloves Both Hands, Coat Does Not Perform Task Does Not Perform Task Freezer Gloves Both Hands, Coat Latex Gloves, Cloth Apron, Cut Glove on Non-Dominant Hand Reusable Gloves, Cloth Apron, Cut Glove Both Hands Reusable Gloves, Heavy Duty Apron Latex Gloves, Cloth Apron, Steamer Gloves Cloth Apron, Steamer Gloves Latex Gloves, Cloth Apron, Steamer Gloves Cloth Apron, Steamer Gloves Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Latex Gloves, Cloth Apron, Cut Gloves Both Hands Reusable Gloves, Cloth Apron, Cut Gloves Both Hands

Does Not Perform Task Does Not Perform Task Freezer Gloves Both Hands, Coat Latex Gloves, Heavy Duty Disposable Apron Reusable Gloves, Heavy Duty Disposable Apron Freezer Gloves Both Hands, Coat Latex Gloves, Disposable Apron, Cut Glove on NonDominant Hand Reusable Gloves, Disposable Apron, Cut glove on both hands Reusable Gloves, Heavy Duty Apron Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

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Cheese Cake Cutter (Operation)

Cheese Cake Cutter (Cleaning)

Latex Gloves, Disposable Apron, Cut Gloves Both Hands Reusable Gloves, Disposable Apron, Cut Gloves Both Hands

Cookie Bag Sealer (Operation)

Latex Gloves, Disposable Apron

Cookie Bag Sealer (Cleaning) Cutler Deck Oven (Operation)

Reusable Gloves, Disposable Apron Does Not Perform Task

Cutler Deck Oven (Cleaning)

Does Not Perform Task

Dough Roller, Divider (Operation) Dough Roller, Divider (Cleaning)

Latex Gloves, Disposable Apron

Dough Sheeter (Operation) Dough Sheeter (Cleaning) Formatic Cookie Puck Machine (Operation) Formatic Cookie Puck Machine (Cleaning) Pie Machine (Operation)

Reusable Gloves, Disposable Apron Latex Gloves, Disposable Apron Reusable Gloves, Disposable Apron Latex Gloves, Disposable Apron Reusable Gloves, Disposable Apron Latex Gloves, Disposable Apron

Pie Machine (Cleaning)

Latex Gloves, Disposable Apron

Pizza Sheeter (Operation)

Latex Gloves, Disposable Apron

Pizza Sheeter (Cleaning)

Reusable Gloves, Disposable Apron Does Not Perform Task

Spiral Lift (Operation) Spiral Lift (Cleaning) Spiral Mixer (Operation) Spiral Mixer (Cleaning) Garland Oven (Gluten Free, Operation) Garland Oven (Gluten Free, Cleaning)

Reusable Gloves, Disposable Apron Does Not Perform Task Reusable Gloves, Disposable Apron Does Not Perform Task Does Not Perform Task

Latex Gloves, Cloth Apron, Cut Gloves Both Hands

Does Not Perform Task

Reusable Gloves, Cloth Apron, Cut Gloves Both Hands Latex Gloves, Disposable Apron Reusable Gloves, Disposable Apron Latex Gloves, Cloth Apron, Hot Pads, Burn Sleeves Latex Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron, Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron Reusable Gloves, Cloth Apron Latex Gloves, Cloth Apron, Hot Pads, Burn Sleeves Reusable Gloves, Cloth Apron

Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task Does Not Perform Task

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

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Food Service Worker Training Nelson Court

PART 1: POSITION INFORMATION New Foodservice Worker Training Outline (Nelson) Topic

Detail

Introductions/Overview (8:30 AM)

Nelson Concepts (Part of Tour)

Main Office: Autumn Ryder, General Manager Ricky Frame, Production Manager Julie Sparhawk, Asst. Manager Student Leaders Employee Entrances Time Clock Employee Information Stations Employee Bathrooms/Lockers Small Wares Large Equipment Coolers: Produce Cooks Dairy Cheese Main Freezer Thawing Room Milk & Blast Freezer BOH Kitchen Lines (1-4) Catering Side Laundry Sunny Side Up: 2 Full Time Employees 2 Student @ Prep 3 Student @ Omelets 2 Students @ Concept Salad Bar: 1 Full Time Employee (Split w/ Sundae Fundae) 4 Students @ Prep 4 Students @ Concept Smoke ‘N’ Flame: 1 Full Time Employee 1 Student @ Prep 3 Students @ Concept Bamboo Bowl: 1 Full Time Employee 1 Student @ Prep 2 Students @ Concept Kalamata: 1 Full Time Employee 2 Students @ Prep 5 Students @ Concept Sundae Fundae: 1 Student @ Concept

Break (9:45 AM)

Tour (8:45 AM)

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Equipment Training (10:00 AM)

Equipment Training Cont. (10:00 AM)

Garnishing Techniques (12:00 PM)

Lunch (12:30 PM)

Cooking Techniques (1:00 PM)

15 Minute Break (3:00 PM) Sanitation (3:15 PM)

Wok @ Bamboo Sheeter @ Kalamata Pizza Oven/Impinger @ Kalamata Cold Wells Hot Wells Cold Plates Hot Plates Omelet Station Donut Maker Coffee Brewer Tomato Slicer Meat Slicer Pasta Cooker Fro-Yo Machines Rice Cookers Concepts (Stations, Buffet Style/Pans) Catering (Plated, Buffet, Station) -Deep Frying Char Grilling Flattop Searing Flattop Eggs Omelets Roasting (meat and veggies) Carving Spring Rolls/Crab Rangoons Pizza Sautéing Opening a Bag --

Managing Student Employees (4:00 PM)

Station Cleanliness Mise en Place Product Storage Discussion

Round Table Questions (4:30 PM)

End of Day (5:00 PM)

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Protective Personal Equipment (PPE) for Nelson

Equipment

Student PPE

Cook PPE

CW PPE

Convection Ovens (Working)

Burn Sleeves, Hot Pads

Hot Pads

N/A

Can Opener/Cans

Cut Gloves both Hands

N/A

Dish Machine

N/A

Rubber Gloves

Flat Top Grill (Cleaning)

Heavy Duty Apron, Rubber Gloves Steamer Gloves both Hands

Steamer Gloves both Hands

N/A

Flat Top Grill (Working)

Burn Sleeves

No PPE required

N/A

Fryers (Cleaning)

N/A

Fryer Gloves

Fryers (Working)

Burn Sleeve

No PPE required

N/A

Hot Plate

Hot pads

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

N/A

Knives (operating) Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

Steamer Gloves

Cut Glove NonDominant Hand Cut glove on both hands N/A

Large Kettles (Cleaning)

Burn Sleeves, Rubber gloves

No PPE required

N/A

Pasta Cooker

Steamer gloves

N/A

Pizza Oven (Impinger)

Burn Sleeve

No PPE required

N/A

Pots And Pans

Heavy Duty Apron, Rubber Gloves Heat Resistant Gloves

N/A

Rubber Gloves

Burn sleeves

N/A

Range (Open Burner) Robot Coupe (Food Proccesor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

N/A

Cut Gloves both Hands

N/A

Steamer Gloves

N/A

Sirloin Grill (Working)

Burn Sleeves

N/A

Slicers (working)

N/A

No PPE required

N/A

Small Kettles (Cleaning)

Burn Sleeves, Rubber Gloves Steamer Gloves on both hands Burn Sleeve

No PPE required

N/A

Steamer Gloves both Hands

N/A

No PPE required

N/A

Steamers (Working) Sub Toaster (Serving Line)

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Tilt Skillet (Cleaning)

Rubber Gloves

No PPE required

N/A

Tilt Skillet (Working)

N/A

No PPE required

N/A

Tomato Slicer (Electric) (working) Waffle Irons

N/A

No PPE required

N/A

Burn Sleeves

No PPE required

N/A

Warmers & Cook N Hold

Burn sleeves, Hot Pads

Hot Pads

N/A

Wedger (Tomato/Lemon)

Cut Gloves both Hands

N/A

Woks

N/A

Burn Sleeves

N/A

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

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KITCHEN POSITION *Safety before Service* *Own your Concept* *Hold student employees Accountable* Main Responsibilities: • • • • • •

Safety: PPE, Food safety, quality control, HAACP (temping) Presentation and garnishing Batch cooking and ensuring quality product is provided to customers Ensure the student employees are working safely and efficiently. Training and supervising student employees (ensure prep is done for next day) This is like any concept, treat it as such, the cook III will get with you on what is needed for the day.

Equipment (Inspect before use. Operate safely): •

When working in the Kitchen you are also responsible for cooking/working the kitchen equipment, as well as training on this equipment: o Knife training (if the cook 3 isn’t available, then the safety rep then the salad cook) o Convection ovens o Big/Small steam pots (3) o Frialtor o Steamers o Flat Top o Charboiler o Small equipment: mixers, tomato slicer, wedger

General: • • • • •

Help the Salad Cook with watching and guiding the salad help student employees. The kitchen position, Sunny Back and Salad need to communicate, so the students can be the most efficient. Organize your staff, your students, and your product Walk around each concept checking any menu changes, ingredient labels and checking in with the cook in that concept. Set your menu: o Pull what you will need for your meal o Have it ready to drop in the water (usually 2 hours before service), everything can be put in the water Pull Carved Meats (2nd shift): Roast Beef o

Usually 3-4 days ahead

You will want in thawed enough to cut in half to be put in Cook-N-Hold.

Pork Loin & Turkey

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Usually 3 days

Fish o •

Usually day before prep or service

The Cook III will have a prep list made for the week o

Every Thursday, paperwork for the next week comes and you can make your prep & pull list.

Just need to communicate with each other about what is prepped and not between shifts.

•

Now the line (Court) is open. o

•

You now will make any back-ups. Fresh product always.

Now you will do any prep for the next day. o

Any potato or vegetable that need prepped for Smoke N Flame

You will prep any carved meats to have them ready for the Cook-N-Hold

Cook-N-Hold is a slow cooking roasting cabinet (Settings on the door for what product you are cooking)

You will have prep workers to assist in any prep or cutting fruit/panning fruit, slicing tomatoes, wedging tomatoes and lemons, anything you need them to do. If it is slow, they can clean the area the walk-ins

•

As the shift slows and closing is coming: o

Cut back on your backups

Start emptying pots

Clean frialator

Turn off equipment

You can start putting away any items you aren’t going to need

Set your count for the concept cooks ready for them

Start shutting down

Put any carved meant in the Cook-N-Hold, making sure it is to ‘on’ §

•

2nd shift will put in Cook-N-Hold

Then just start putting your leftovers away

Check your cooler temps (2pm & 9pm)

Check with cooks at their concepts

Make sure Equipment is off

They are responsible for the “Cooks Walk-in”:

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Organizing and checking dates and rotation as well as using leftovers. Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. This should be done after each shift

Even if you are at the other concepts, need to check in with the Kitchen Position.

This will ensure you are aware of the product in house. •

Organize your staff, your students, and your product

•

Timing is also a main component o

You want the freshest product as the first pan of a product you make

Heating items too early can break down or make it look old, so timing when you start producing is key.

•

1st Shift: o

Things can go in water (simmering, NOT rolling boil) at 9-9:30 depending on the product.

Line opens at 11:00

Pulled meat & brisket takes the longest so it can go in earlier. §

Sometimes these items can be placed in the second tilt skillet. It is a preference on using both.

•

2nd Shift: o

Things can go in water (simmering, NOT rolling boil) 2 hours before service.

Line opens at 6p.m. M-Th, 5:30p.m. F-Su

Pulled pork & brisket takes the longest so it can go in earlier. §

Sometimes these items can be placed in the second tilt skillet. It is a preference on using both.

•

Boiling water cooks things faster but it also breaks products down. That is why it’s important that it is at a simmer.

•

You have time before lines opens for a slow simmer

No more than 10 bags in the water at a time.

Once you put product in water, you can look at the next day’s prep. o

There are meats and fish that can be pulled 2-3 days ahead of prep. This gets placed in cooks cooler to thaw.

•

The Cook III will have a prep list made for the week o

Every Wednesday, paperwork for the next week comes and you can make your prep & pull list.

Fresh. Convenient. Variety

•

Concepts usually will do their own prep. o

1st Shift kitchen cook preps vegetables for both shifts

2nd Shift kitchen cook preps potatoes for both shifts

Together, depending on the other concepts

Both shift kitchen cooks prep their own entrees, breads, etc. for all concepts for the next day if not already done by that individual concept’s cook.

•

It’s teamwork. o

•

To make the kitchen and Court to work smoothly, you have to work together.

Once you have the line set up, preferably 10-15 minutes before opening, make a round through the concepts. o

When panning up items always take temperature of food.

Check for ingredient labels, making sure they match your products

Check utensils, proper PPE and the presentation of product

Check in with concept cooks, student leaders and student workers

•

Ensure each concept cook is utilizing the time temperature log each meal period

•

The Cooks Cooler needs organized and any items needing put away o

This is a Cook III job or their area to maintain

PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Daily Timeline: Do BEFORE Meal (7am-11pm) OR (1pm-5pm) 1. Look at menu/production sheets 2. Walk through concept 3. Gather product/items to prepare 4. Make to do lists if necessary for prep a. Prep main entrée items if needed 5. Make sure student employees are doing their job and working safely 6. Own your concept (Keep an eye on your line) Do DURING Meal (11am-2pm) OR (5pm-8pm) 1. Make sure we have enough product 2. Keep up with main entrée 3. Keep line stocked 4. Have students prep for next day’s menu started 5. Make sure student employees are doing their job and working safely

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6. Own your concept (Keep an eye on your line) Do AFTER Meal (2pm-3:30pm) OR (8pm-9:30pm) 1. Finalize production 2. Clean up grills 3.

Put away product/food

4. Have students restock condiments 5. Make sure students clean up and close correctly 6. Restock items/prep for next shift 7. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • • • • •

Always write your name Circle your waste. Do not circle if it’s reusable Circle your waste with the letter “D” if donated Write legibly Write-ins should always be discussed with manager to ensure the proper name is being represented.

• • •

Check list of foods we donate next to store’s clerk desk Have students leave the food to be donated on the counter for you to package Write the name, date, and weight on both the storage container of the item and the log sheet next to the freezer Place item in designated cart in freezer Circle the item on production sheet and mark with “D”

Donation Process

• • HAACP sheets •

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

• •

Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

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Cook III Position *Safety before Service* *Own your Concept* *Hold student employees Accountable* The Cook III is the overall supervisor of Nelson Court, concepts, and kitchen. Main Responsibilities: o Safety: PPE, Food safety, quality control, HAACP (temping) o Work safely and ensure all cooks are also working safely. o

Cook III will answers any questions before going to production manager

They will work the kitchen and the court concepts. This means having a complete understanding of all concepts.

They will go to each concept and check on their cooks, the students, and student leaders

Check menu cards, making sure they match with the product on the line.

They will assist with any production sheets, menu changes if needed. They will be hands-on.

Presentation and garnishing

Batch cooking and ensuring quality product is provided to customers

Ensure the student employees are working safely and efficiently.

Check productions sheets, recipes, & menus

Training new FSW’s & retrain cook’s

Make prep list and pull list for the week

Give insight from kitchen position

Training with student jobs, knife safety and training, and prep.

Ensure we are using up the oldest product and help with changing the menu when needed

o •

Responsible for cook, concept, and cooler waste.

Send the cooks to their concept. IF there is a FSW, have them read the wall of knowledge and the cooks responsivities for training student employees before they go to their concepts. This will help ensure they are aware of what Nelson does. They should also be given a general tour of the kitchen.

•

As the cook III, you are responsible for ensuring the cooks are correctly documenting and storing all food that we donate. We can’t donate TCS foods.

Donation Process •

Check list of foods we donate next to store’s clerk desk

Fresh. Convenient. Variety

• • • • •

Have students leave the food to be donated on the counter for you to package Write the name, date, and weight on both the storage container of the item and the log sheet next to the freezer Place item in designated cart in freezer Circle the item on production sheet and mark with “D”

Throughout the Semester the Cook III’s will work in the concepts just as the other cooks do. To keep them informed and up to date on the small details. When the cooks are in the concepts working, other Cook I’s will be working in the kitchen

•

Cook III’s need to know each and every product being produced and offered in the Court.

•

They will meet with production manager on a daily/weekly (Wednesday) basis going over any changes to the menu or product changes. o

•

Communicate out to the other cooks

They will update and make any changes to the Menu Book. (This is the main Menu Book with all recipes served in the Court) –located in the kitchen on the 2nd shelf.

•

Cooks III’s supervise students in the kitchen when prepping for the day or the next day’s service.

•

Cooks III’s are always available for any questions regarding production sheets, products, etc. o

•

They will assist in production sheets completion.

They will instruct proper safety wear and procedures and always be aware of surroundings

Equipment (Inspect before use. Operate safely): •

The Cook III is also responsible for the kitchen equipment, as well as training on this equipment:

•

Knife training (if the cook 3 isn’t available, then the safety rep then the salad cook)

Convection ovens

Big/Small steam pots (3)

Frialtor

Steamers

Flat Top

Charboiler

Small equipment: mixers, tomato slicer, wedger

They are responsible for the “Cooks Walk-in”: o

Organizing and checking dates and rotation as well as using leftovers

This should be done after each shift

Fresh. Convenient. Variety

Even if you are at the other concepts, need to check in with the Kitchen Position. This will ensure you are aware of the product in house.

•

Organize your staff, your students, and your product

•

Timing is also a main component o

You want the freshest product as the first pan of a product you make

Heating items too early can break down or make it look old, so timing when you start producing is key.

•

1st Shift: o

Things can go in water (simmering, NOT rolling boil) at 9-9:30 depending on the product.

Line opens at 11:00

Pulled meat & brisket takes the longest so it can go in earlier. §

Sometimes these items can be placed in the second tilt skillet. It is a preference on using both.

•

2nd Shift: o

Things can go in water (simmering, NOT rolling boil) 2 hours before service.

Line opens at 6p.m. M-Th, 5:30p.m. F-Su

Pulled pork & brisket takes the longest so it can go in earlier. §

Sometimes these items can be placed in the second tilt skillet. It is a preference on using both.

•

Boiling water cooks things faster but it also breaks products down. That is why it’s important that it is at a simmer. o

You have time before lines opens for a slow simmer

Take a look at the attached sheet on how long some items take. Use this as a guideline.

o •

No more than 10 bags in the water at a time.

Once you put product in water, you can look at the next day’s prep. o

There are meats and fish that can be pulled 2-3 days ahead of prep. This gets placed in cooks cooler to thaw.

•

The Cook III will have a prep list made for the week o

Every Thursday, paperwork for the next week comes and you can make your prep & pull list.

•

Concepts usually will do their own prep.

Fresh. Convenient. Variety

1st Shift Cook III preps vegetables for both shifts

2nd Shift Cook III preps potatoes for both shifts

Both shift Cook III preps their own entrees, breads, etc. for all concepts for the next day if not already done by that individual concept’s cook

•

It’s teamwork. o

•

To make the kitchen and Court to work smoothly, you have to work together.

Once you have the line set up, preferably 10-15 minutes before opening, make a round through the concepts. o

When panning up items always take temperature of food.

Check for ingredient labels, making sure they match your products

Check utensils, proper PPE and the presentation of product

Check in with concept cooks, student leaders and student workers

•

Ensure each concept cook is utilizing the time temperature log each meal period.

•

The Cooks Cooler needs organized and any items needing put away o

This is a Cook III job or their area to maintain

PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Daily Timeline: Do BEFORE Meal (7am-11pm) OR (1pm-5pm) 7. Look at menu/production sheets 8. Walk through concept 9. Gather product/items to prepare 10. Make to do lists if necessary for prep a. Prep main entrée items if needed 11. Make sure student employees are doing their job and working safely 12. Own your concept (Keep an eye on your line) Do DURING Meal (11am-2pm) OR (5pm-8pm) 7. Make sure we have enough product 8. Keep up with main entrée 9. Keep line stocked 10. Have students prep for next day’s menu started 11. Make sure student employees are doing their job and working safely 12. Own your concept (Keep an eye on your line)

Fresh. Convenient. Variety

Do AFTER Meal (2pm-3:30pm) OR (8pm-9:30pm) 8. Finalize production 9. Clean up grills 10. Put away product/food 11. Have students restock condiments 12. Make sure students clean up and close correctly 13. Restock items/prep for next shift 14. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • • • • •

•

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

• •

Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

HAACP sheets

Concept Binders

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Cooks Train Student Employees: Kalamata: Pizza Maker (not dough, not cutter, only how to actually make pizzas) Cold Wraps/Sandwiches- how to make them, where to find the items, everything w/ wraps Prep

Bamboo: Spring Rolls/Rangoons- how to make them, where to find the food items, everything w/ spring rolls/Rangoons Fryers- how to work piece of equipment, how to set time/temp, how to temp food, everything w/ fryer Char broiler- how to work piece of equipment, how to set time/temp, how to temp food, everything w/ char broiler Prep

Smoke: Carving Station- how to carve, ensure knife training is done, everything w/ how to be a carver Fryers- how to work piece of equipment, how to set time/temp, how to temp food, everything w/ fryer Action Item- for lunch only, items cooked/prepared on grill- quesadillas, philly subs, etc) Prep

Sunny Front/Sunny Back: Omelets- how to make omelets & fried eggs, where to find the food items to stock, everything about omelets Donuts- how to make donuts, how to work donut machine, how to decorate donuts, everything w/ donuts Prep

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Salads: (there is no training the cook does at Fro Yo) Small equipment on line #1 in kitchen- wedger & small slicers Knife safety training- ensure this is done Prep

Kitchen: Knife safety training Prep/Clean up

Knife Safety Training- order for who should be doing this train: 1. Cook 3- Pam or Karen (or whoever is getting plus rated on their days off) 2. Wyatt- safety rep 3. Salad Cook

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Summer 2016 Hire DateStart Date

Kitchen Line One Days w/ Someone

Days Alone

Sunny Front Days w/ Someone

Days Alone

Back of Sunny Days w/ Someone

Days Alone

Smoke Days w/ Someone

Days Alone

Bamboo Days w/ Someone

Days Alone

Kalamata Days w/ Someone

Days Alone

Salads/ Froyo Days w/ Someone

Hire Date Start Date Days Alone

Week 12 (7/247/30)

Week 1 (5/8-5/14)

Week 13 (7/318/6)

Week 2 (5/155/21)

Week 14 (8/78/13)

Week 3 (5/225/28)

Week 15 (8/148/20)

Week 4 (5/29-6/4)

Week 5 (6/5-6/11)

Week 6 (6/12-6/18)

Kitchen Line One

Sunny Front

Back of Sunny

Smoke

Bamboo/ Fro Yo

Kalamata

Salads

Hire DateStart Date Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Days w/ Someone

Days Alone

Week7 (6/19-6/25)

Week 8 (6/26-7/2)

Week 9 (7/3-7/9)

Week 10 (7/107/16)

Week 11 (7/177/23)

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Kitchen Line One Hire Date Start Date

Days w/ Someone

Days Alone

Sunny Front Days w/ Someone

Days Alone

Back of Sunny Days w/ Someone

Days Alone

Smoke Days w/ Someone

Days Alone

Bamboo/ Fro Yo Days w/ Someone

Days Alone

Kalamata Days w/ Someone

Days Alone

Salads Days w/ Someone

Days Alone

Week 12 (7/247/30)

Week 13 (7/318/6)

Week 14 (8/78/13)

Week 15 (8/148/20)

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Kalamata Checklist Name:

Updated 7/7/16 ITEM

TRAINER

DATE

Training Documents 1. Job Description 3. Concept layout and diagram

Equipment 1. Blower 2. Pasta Cooker 3. Pizza Sheeter 4. Saute Range 5. Pizza Oven 6. Hot plates/cold tops/heat lamps 7. Coolers 8. Warmers OverView Antipasta Special Salad Bread Main Entrée Roasted Veggies Pasta (2) Sauces (2) Cold Entrée (wrap/sandwich) Hummus & Pita Chips Soup & Crackers Dessert Pizza Flavored Water/Kool Aid PPE Concept Binders Student Leaders Responsibilites Student Employees Jobs

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Name: ITEM

TRAINER

Training Documents 1. Job Description 3. Concept layout and diagram

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Pizza Flavored Water/Kool Aid PPE Concept Binders Student Leaders Responsibilites Student Employees Jobs Garnishing the Food Production Sheet Menu Cards/Top of Each Sneeze Guard Open Concept (counts/setup) Close Concept (counts/cleanup) Before Meal Period (7am-2pm) OR (5pm-8pm)

During Meal Period (11M-2PM) or (5pm-8pm)

After Meal Period (7am-2pm) OR (5pm-8pm)

Training Prep Students Coolers (Walk in, Reach in, &Under-Counter) Worked 1st Shift Worked 2nd shift

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PART 2: SUNNY SIDE (FRONT) *Safety before Service* *Own your Concept* *Hold student employees accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs, omelets § Presentation and garnishing § Batch cooking and ensuring quality product is provided to customers § Ensure the student employees are working safely and efficiently. Menu § Sausage gravy, biscuits, oatmeal, omelets, waffles, and flavored waffles every day. § A breakfast meat, a breakfast potato, scrambled eggs and a breakfast entrée. § If it’s a bread entrée (i.e.: French toast/pancakes/ cinnamon bread), it gets a flavored syrup. (Check menu for flavors of hot topping) § Pastries § Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. Equipment (Inspect before use. Operate safely) § Flat-Tops o They are used for your home fries/ hash browns or patty/links of the day, and your main entrée of the day. o Scrambled eggs are ONLY made in the back o The flat-tops are turned on 1 hour before service. o Batch cooking is important. Don’t overcook or stock too much product. o The temperature depends on the product you are preparing. • Potatoes: 350 degrees • Pancakes and French toast: 300-325 degrees o To the left of the flat tops is a wall warmer used for back-ups. § Omelet Station/Flap Jack Friday-as the cook, you will train the student employees on how to safely use equipment, stock, work, and cleanup. o Sauté stove: This is used for the omelets and pancakes on Friday. Your students will make the omelets/pancakes that are ordered, as well as fried eggs. The fried eggs should be made in a separate pan at all times on the first burner on the far right. It should also have a burner separating it and the next pan. There is a black trashcans to keep close to throw shells away. Students must change gloves after they crack each egg. § 1 omelet/pancake - Use 2 pans (one for mix, one for toppings) o There is a cold compartment in the top of your sauté range. This area is for your omelet mix, egg white and egg beaters, and cheese. On Friday, this is for your pancake mixes.

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You have a double door cooler behind the topping bar. There you will have extra toppings, and extra eggs- whole and scrambled, waffle mix, pancake mix and any items for the day. o Students will stock the items for day to day and shift to shift o Starting at the omelet station, you have the toppings. The customers fill out their order slips and a student employee will fill the bowls with the ingredients the customer would like. o Turn omelet station on underneath, flipping the switch to red Hot Plates o Next is your hot plate service area. This area needs turned on one hour before service. o The hot plates and lamps are set to highest point. o You are responsible for panning up biscuits & stocking. o Flavored syrups for the ‘bread’ entrees. o Sausage gravy well gets one cup of water added and set on “4”. o

§ §

Waffles o Next to your warming plates are the waffle makers and dispensers, and syrup warmers. o Flavored waffles: M-F 1 week cycle always 1 flavor & 1 original o Turn these on 1 hour before service. o Customers make their own waffles, except on Saturday and Sunday lunches. o A student will fill your dispenser and syrups when they come in. Back of Sunny is responsible for the waffle mix. Make sure your area is stocked with spray for irons, powdered sugar, sugar-free syrup, and honey. Yogurt and Fruit o Front prep will prep and stock o You have 3 yogurts: • 1 vanilla • 1 strawberry • 1 blueberry or peach o There are also sections set up for margarine (for waffles), a fruit (grapefruit or frozen blueberries,) whipped topping, and salsa. o This section is turned on underneath by flipping the switch to the red position. Oatmeal and Yogurt Toppings o The student employees will keep these filled during their shifts. o Please keep an eye on these toppings Cereal station o We offer 6 types of cereal and 1gluten free in shaker. • Frosted Flakes • Cocoa Puffs • Captain Crunch • Lucky Charms

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§ §

§ § §

• Cinnamon Toast Crunch • Honey Nut Cheerios • Rice Chex (Gluten Free) (In Shaker) o Underneath the dispensers is storage for your cereals. Try keeping only 1 open at a time. Drink Stations o Milk: we offer 2%, fat-free, and chocolate. o Juice: we offer 4 flavors (pineapple, grape, apple, and orange). o The bus/bev student employees will keep these stocked. o 1 of each juice will be kept in the fridge Coffee Station o The main coffee maker is located on the back of the concept. o The coffee is made into a dispenser that is then placed on the service line. o During winter months serve hot chocolate. o Always have hot water available in smaller urns. o Half-n-half is found in the salad bar cooler. o A small silver trash can for coffee stirrers and sweetener packets is also placed on the line. o During November-February will serve hot chocolate. o There is a stand with tea bags, sugar, sweeteners, and stir sticks. Toast and Bagel Section o We offer 5 types of bagels: • Plain, everything, blueberry, wheat, and cinnamon raisin. o The last section on the line contains, grape jelly, strawberry jam, butter, and three misc. flavors of jelly. o We also offer white bread, wheat bread, and English muffins. o These will need to be pulled from the freezer to have 2 cases of each in the milk cooler to be thawed and put out at concept. o The toaster will need turned on prior to service. Flip the switch up. The settings are already set (Bottom heat “6”; top heat “6”; conveyor speed “1.5”). The extra bread/bagel rack is located along the back wall on a wooden shelf. You can have a student stock this as well. The gluten free products are on a separate stand located along the back wall next to your bread, donuts, bagels, and cookies; found in cooks walk in or in freezer. Make sure stocker employee is changing gloves before handing product to customer. Sunny Side has a cook in the back of the house. This cook will make scrambled eggs and meats, and help prep any sandwich or wrap for that day. The Sunny Side cooks prep anything for the next day. The Cook III will prep any home fries for the next day also. Donut machine/make your own donut bar: Train student employees on how to use machine, clean, and stock. Monitor the make your own donut bar. o Clean machine weekly (every Tuesday 2nd shift). Cleaning the Flat-Tops (Front) o At the end of each shift you are responsible for cleaning your flattop.

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o o

o o o

Step 1: Turn grill off. Using the scraper, try to scrape off any excess grease and/or build-up. Step 2: Take gallon pitcher or white cleaning bucket, fill with water. Slowly pour enough water onto the grill. It will boil and bubble. You then take your scraper over the grill. It makes it easier getting the grease off. Step 3: Pour a little water on the grill then sprinkle with keating powder. You can then use a brush or blue pad to clean the grill top, sides and back. Step 4: Using a cleaning towel wipe excess off. Pour a little water to wipe clean and rinse in the corners, crevasses and edges with the scraper or putty knife. Step 5: Rinse and wipe clean using a clean dry towel. Spray the grill with pan spray and wipe entire grill clean. Step 6: Empty the drip pan, and take it to the grease bin on the dock outside

o Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included! PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Daily Timeline: Do BEFORE Meal (7am-11pm) OR (1pm-5pm) 1. Look at menu/production sheets 2. Walk through concept 3. Gather product/items to prepare 4. Make to do lists if necessary for prep 5. Prep main entrée items if needed 6. Make sure student employees are doing their job and working safely 7. Own your concept (Keep an eye on your line) -Do DURING Meal (11am-2pm) OR (5pm-8pm) 13. Make sure we have enough product 14. Keep up with main entrée 15. Keep line stocked 16. Have students prep for next day’s menu started 17. Make sure student employees are doing their job and working safely 18. Own your concept (Keep an eye on your line) -Do AFTER Meal (2pm-3:30pm) OR (8pm-9:30pm) 15. Finalize production 16. Clean up grills 17. Put away product/food 18. Have students restock condiments 19. Make sure students clean up and close correctly

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20. Restock items/prep for next shift 21. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • • • • •

• • •

Donation Process

• • HAACP sheets •

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

• •

Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

Fresh. Convenient. Variety

SUNNY SIDE UP (BACK) *Safety before Service* *Own your Concept* *Hold student employees Accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs, prep students § Batch cooking and ensuring quality product is provided to customers § Oversee the prep students and ensure they are working safely and efficiently. Menu § Sausage gravy, biscuits, oatmeal, omelets, waffles, and flavored waffles every day. § A breakfast meat, a breakfast potato, scrambled eggs and a breakfast entrée. § If it’s a bread entrée (ie: French toast/pancakes/ cinnamon bread), it gets a flavored syrup. (Check flip menu for flavors of hot topping) § Main Entre- prep and cook, burritos, sandwich, wraps, and quesadillas. § Pastries Equipment (Inspect before use. Operate safely) § Omelet Station/Flap Jack Friday o Help front of sunny with training o Help stock omelet toppings/Flap Jack Friday toppings o Make flavored and original pancake mix for Flap Jack Friday § Sausage gravy o Ensure cook 3 is heating, once heated, put item in warmer behind sunny side, communicate with cook 3 when you need more. • Flat-Tops: o Scrambled Eggs o You are responsible for pulling and making scrambled eggs for next shift (60 lbs prepped and 60 lbs thawing) • Fryer: o Potato rounds • Oven: o Bacon, sausage (finish,) and O’Brien potatoes • Char Broiler o Steaks on Friday, helping smoke with burgers • Waffles o Next to your warming plates are the waffle makers and dispensers, and syrup warmers. o Flavored waffles: M-F 1 week cycle. Always 1 flavor & 1 original o Turn these on 1 hour before service. o Customers make their own waffles, except on Saturday and Sunday lunches. o A student will fill your dispenser and syrups when they come in. Back of Sunny is responsible for the waffle mix.

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Oatmeal Cooker/Warmer o The oats will be made in the back of the house, in the little kettles/steam pots, and then placed in the rice cooker pan for the warmer. o There is a ladle rest for the scoop that needs to be placed in front. Condiment: catsup, hot sauce. Found on line 1 by slicer, work with prep students to get stocked and put out on the line. Cream Cheese Station o We offer: strawberry/cinnamon cream cheese (see calendar), chive/orange/chocolate chip/chipotle ranch (see calendar) o Always: cinnamon butter, low-fat, garden vegetable, regular whipped cream cheese. o You will receive a number at the beginning of the meal and make what it calls for on diagram on front door of cooler. Butter is located in 2 spots (next to waffle toppings and with jelly) The pastry of the day can be plated and placed in the 3-compartment display. o Doughnuts are always on the top in this display and are made daily by students. o Responsible for making doughnut mix (also for make your own donut bar M-F:) • 5# mix is 4 ½ cups of water • 10# bag mix is 9 cups of water • Turn the mixer on 1 for 1 minute, then 2 for 2 minutes. • The mix needs to rest for at least 10 minutes before going into the hopper. • The hopper, when emptied, needs to be cleaned only in the sink –It never gets sent to the dishroom or pots and pans. • See binder for recipes for specialty donuts for the make your own donut bar M-F. • You are also responsible for icing for donuts and the make your own donut bar M-F. See binder for recipes and rotation. The Sunny Side cooks prep everything for the next day. The Cook III will prep any home fries for the next day also. The 1st and 2nd shift will also stock and make scrambled egg mix daily. Each shift should have enough eggs mixed up for the next shift. This is the same mix from omelets This includes: o Cartons of frozen eggs o Milk o Salt and pepper • Always ensure 1 tub of egg whites are pulled • Always ensure ½ case of egg beaters are pulled Cleaning the Flat-Tops (Front) o At the end of each shift you are responsible for cleaning your flattop. o Step 1: Turn grill off. Using the scraper, try to scrape off any excess grease and/or build-up. o Step 2: Take gallon pitcher or white cleaning bucket, fill with water. Slowly pour enough water onto the grill. It will boil and bubble. You then take your scraper over the grill. It makes it easier getting the grease off.

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Step 3: Pour a little water on the grill then sprinkle with keating powder. You can then use a brush or blue pad to clean the grill top, sides and back. Step 4: Using a cleaning towel wipe excess off. Pour a little water to wipe clean and rinse in the corners, crevasses and edges with the scraper or putty knife. Step 5: Rinse and wipe clean using a clean dry towel. Spray the grill with pan spray and wipe entire grill clean. Step 6: Empty the drip pan, and take it to the grease bin on the dock outside

o Other Duties: o Communicate with Sunny Front cook! o Reference Front/Back responsibilities sheet o Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. Concept Binders: • Have job descriptions, detailed layouts, layout of the concepts • Hold important information to the concept: 2 week cycles, recipes, and garnishes Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included!

PPE required (Cooks vs. Students) and training of student employees: • Refer to cook wall of knowledge Daily Timeline: Do BEFORE Meal (7am-11am) OR (1pm-5pm) 1. Look at menu/production sheets 2. Walk through concept/area 3. Gather products/items to prepare 4. Make to do lists if necessary for prep 5. Prep food items for meal period 6. Whip eggs for scrambled eggs 7. Make omelet mix/waffle batter/donut mix/pancake mix on Friday 8. Stock omelet toppings, egg whites, egg beaters 9. Make sure student employees are doing their job and working safely 10. Own your concept (Keep an eye on your area) -Do DURING Meal (11am-2pm) OR (5pm-8pm) 1. Make sure we have enough product 2. Keep up with scrambled eggs 3. Keep line stocked with: oatmeal, butters, cream cheeses, donuts, sausage gravy, waffle mix, omelet mix & toppings, meats, potatoes, all the cold toppings, condiments (catsup, hot sauce) and pastry item. 4. Have students prep for next day’s menu started

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5. If serving burritos or breakfast sandwiches- keep up with that item 6. Make sure student employees are doing their job and working safely 7. Own your concept (Keep an eye on your area) Do AFTER Meal (2pm-3:30pm) OR (8pm-9:30pm) 8. Finalize production sheet 9. Clean up grills 10. Put away product/food 11. Have students restock concept 12. Make sure students clean up and close correctly 13. Restock items/prep for next shift 14. Check in with the cook working front of Sunny to make sure everything is prepped, stocked & ready to go Production Sheets • • • • •

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Donation Process

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Temping and corrective action. See HAACP sheets for specific times this is required each meal period

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Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

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SUNNY SIDE UP (FRONT VS BACK) Front of Sunny 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

Main Entrée- pancakes, french toast, cinnamon bread, etc Breakfast Potatoes- hash browns, home fries Breakfast Meat-sausage patties/links Biscuits- pan up/stock Omelet Area/Fried Egg Procedure (train/oversee student employees) Flap Jack Friday – stock/prep topping Waffle Area- stock: syrup-regular/sugar-free, honey, powder sugar, iron spray Stock/Prep- yogurts, fruit, salsa Oatmeal- keep an eye on, also stock oatmeal toppings Cereals- stock/refill Milk/Juices- stock (under counter cooler- juices) Coffee Area- stock: coffees-regular/decaf, sugars/sweeteners, coffee filters, tea packets. Hot chocolate November-February Bread/Bagels/English Muffins- pull from freezer Toaster- clean after shift/meal period Donuts- make donuts, stock, clean machine, change oil, monitor and prep make your own donut bar Jellies- prep/stock all 5 kinds G/F Items- pull from freezer/stock “Own Your Concept”, walk the line to ensure everything is stocked In charge of the production sheets Back of Sunny

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Scrambled Eggs Make Oatmeal Breakfast Meats bacon, little smokies, ham, links Cream Cheese (all- stock/make specials) Butters (both- regular/cinnamon- stock/make) Make Donut Batter Make Waffle Batter Make Flap Jack Friday pancake mixes Omelet Toppings- stock/prep Make Omelet Mix Stock/pull out- egg beaters/egg whites Breakfast Potatoes- roundabouts/cheesy hash browns, o’briens Sausage Gravy- heat up/in warmer Main Entrée Prep/Cook- only works with front cook for burritos/breakfast sandwich/wraps/quesadilla Condiments- catsup/hot sauce (prep/stock) In charge of prep student employees “Own Your Concept”, walk the line to ensure everything is stocked Pastry of the day Rotate milk cooler

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SALAD/ FRUIT BAR *Safety before Service* *Own your Concept* *Hold student employees Accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs, prep/equipment training § Presentation and garnishing § Batch cooking and ensuring quality product is provided to customers § Ensure the student employees are working safely and efficiently. Walk-through: § Starting with your salad bar/fruit count sheets and production, you start by weighing and filling pans. o There are two count sheets. 1) Salad bar side from lettuce to dressings 2) Fruit bar § Using your diagram to set the bar up is very useful. (In concept binder) The wells are also labeled. § Turn the salad bar on one hour before setting up the line (8 am). § The goal is to get the salad bar carts weighed and filled by 9am, the student leaders or prep/setup employee will set the bar up; otherwise you may have to set it up (10 am).

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To fill your carts; but go out to the salad bar and check all coolers and on all the breads available at Salads. The night before they should have taken the items out of the cooler, to get an idea of what needs to be used first. o Pull amounts to make it full then get counts on what you have out o Multi-grain, white and wheat bread (peanut butter & jelly) o Chips o Croutons o Wraps There is a cart inside the produce cooler that has extra pans of misc items. These have items for the salad bar. o For example: garbanzo beans, leaf lettuce, banana peppers, and so on. o First check what you have on hand. o Once you have the amounts of each item, than open what is needed. If you have 1(one) pan total of an item, open up another can/jar. If there are two pans; wait till you go down to 1 pan. § Each canned item produces 3 – 1/6 pans. § There is a sheet hanging by the cart for exact numbers. After the carts are set up and your students come in they will make backups and run the salad bar. Always you FIFO, check dates, and ensure the oldest product is being used The starting count sheet will be placed at salads counter. The students will be responsible for writing down everything- they are the only ones who write. o Salad Count sheet stays by the scale o Fruit Cart Sheet stays by the soups § The Concept: Layout Fruit o There are apples- red and yellow, oranges and bananas. o They will need to be in a full black pan. Fruit Toppings o There are 5 toppings. All are in the fondue pots. Refer to picture for proper set-up Caramel Marshmallow topping Pretzel Rods Rice Krispies( cut in pan to 90sv-small pieces) Hershey Fruit dip Donut Holes (use pans- get with cook 3) should be made each shift. Soup Well o Next is your soup well. o Only vegetarian soups are served in the salad bar. o The well gets turned on “5” for broth soups and “4” for creamed soups.

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o One cup of water is put in the well when you turn it on one hour prior to service. o You also have oyster crackers in the dispenser. Nut Hut o The next section is the nut hut, offering several types of nuts. This is the only area in the concept and court that you will find nut products. o We offer white, wheat, and multi-grain bread. These all get placed in their own basket above the Nut Hut. Walnuts, pecans, peanut pieces, sunflower seeds, granola, and almonds. o Backups of bread are located under milk machine then in thawing room. o There is peanut butter (creamy and crunchy) and jelly (strawberry and grape). Lettuce And Greens (Cold Well) o Assorted Greens Are The Next Section. We Offer chopped lettuce, spinach, romaine, spring mix, and immunity blend. o Chopped lettuce, spinach, romaine go in full pans. Spring mix, and immunity blend in L/S. Toppings (1) (Cold Well) o The Next Section Is Toppings. o All Items Are Put In The Long Black Skinny Pans. o Cucumbers, Matchstick Carrots, Red Sliced Onions, Cauliflowers, Fresh Pea Pods, Mixed Pepper Strips, Tomato Wedges, Broccoli o Always date any backups and rotate the items as they get replaced. Toppings (2) (Cold Well) o Roasted Red Peppers, Banana Peppers, Black Olives, Beets, Garlic, Artichokes, Pudding, Pesto, Peas, Edamame, Carrot Sticks, Celery Sticks, Fresh Mushrooms sliced Toppings (3) (Cold Well) o Jalapenos, Salasa Sour Cream, Pico, Guacamole, Corn, Garbanzo Beans, Black Beans, Kidney Beans, Jell-o, csk salad, csk salad, csk salad Non-Vegan (Cold Well) o Next Is Your Non Vegan Section. o Cheese- Shredded Mozzarella And Mexican blend, Cottage Cheese, Sliced Boiled Eggs, Breaded Chicken, Grilled Chicken, Parmesan Cheese, Feta Cheese, Bleu Cheese, Tuna, Bacon Bits, Sliced Ham. Croutons o There are 2 crouton dispensers Chips o There is one chip container that should be placed between well 2 & 3. (Found under milk cooler or by line 1 near black pans) Dressing

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o We offer balsamic vinegar and oil. o CSK options include: Ranch, French, House or Country, Bleu Cheese, Italian, Chipotle Ranch and Caesar. Found in produce cooler. Also serve low fat Ranch, French, and Italian found in the store room o The well is labeled for ease of customer. o Condiments by the dressings in pumps; Ketchup, Chipotle Mayo, Yellow mustard and BBQ Refrigerators o There are four small refrigerators within the salad bar. Two are located under the middle island. One is under the milk section and one is under the fruit bar. They are labeled for easy access of backups and restocking. o The labels for each cooler are also in concept binder. Milk (Bus and Bev - student employee responsibility) o The salad bar also has milk dispensers, 2%, fat free and chocolate. o There is also a small refrigerator with 3 soy milks and vanilla almond milk, spray whipped cream, and half n half. o There are individual creamers as well, the extras are located below the fruit bar. o Chips are by the soy milk cooler Cooks Responsibility The cook is responsible for setting the rack up in the beginning of the day and getting starting counts. They will have salad prep students throughout the day to run the bar as well as make backups for the cooler. Cutting fruit, traying fruit, panning extra vegetables as well as prepping special fruit. The cook is responsible for froyo. Please refer to froyo training documents and cycle rotation for flavors. The cook is responsible for cleaning the froyo machine every Tuesday 1st shift. At the end of each shift the salad cook is responsible for cleaning, straightening and rotating any items in the produce cooler. It is extremely important that the cook continuously checks on the student employees at Salads to ensure everything is good. Please do regular checks just like the other concepts. At the end of every meal, the pan should be filled up for the next shift. The 2nd shift will take over after 1st shift has done their production. 1st shift; the count sheet will be used for the production sheet and they will transfer their ending counts as the 2nd shifts staring counts. 2nd shift, before the meal period starts, check all wells to ensure they are full and ready for service. All items should be filled if we have the stock on hand. All pans should be flipped and filled at night.

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10. The under counter coolers should be emptied at the end of the night. PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included! Daily Timeline: Do BEFORE Meal (7am-11pm) OR (1pm-5pm) 8. Look at menu/production sheets 9. Walk through concept 10. Gather product/items to prepare 11. Make to do lists if necessary for prep 12. Pull frozen yogurt, clean machine if necessary, setup machine 13. Make sure student employees are trained on all equipment such as knives and are doing their job and working safely 14. Own your concept (Keep an eye on your line) Do DURING Meal (11am-2pm) OR (5pm-8pm) 19. Make sure we have enough product 20. Keep line stocked 21. Have students prep for next day’s menu started 22. Make sure student employees are doing their job and working safely 23. Own your concept (Keep an eye on your line) Do AFTER Meal (2pm-3:30pm) OR (8pm-9:30pm) 22. Finalize production 23. Put away product/food 24. Make sure students clean up and close correctly (restock) 25. Restock items/prep for next shift 26. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • Always write your name • Circle your waste. Do not circle if it’s reusable • Circle your waste with the letter “D” if donated • Write legibly • Write-ins should always be discussed with manager to ensure the proper name is being represented. Donation Process

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HAACP sheets •

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

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Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

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SMOKE N FLAMES *Safety before Service* *Own your concepts* *Hold your student employees accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs § Presentation and garnishing § Batch cooking and ensuring quality product is provided to customers § Ensure the student employees are working safely and efficiently. Menu: § Carved meats (dinner), entrees, BBQ pulled pork, pulled chicken, or beef barbacoa (lunch), bacon (lunch), 1 entrée (different from lunch to dinner) 1 starch (different from lunch to dinner), 1 vegetable, fries, 1 soup, 1 dessert, 1 bread. § Always: Chicken, hotdogs, peppers and onions, burgers, and garden burgers. § Getting Started: o Double door push through refrigerator (between Bamboo and Smoke): • Right side door is designated for Bamboo rack. • Left side door is designated for Smoke ‘n Flames condiment back-ups (leaf lettuce, tomato slices, sliced cheese, etc). • Please ensure they stay stocked by your prep student. Some items can come off salad’s extra cart in the produce cooler. • Look at the list, if needed, on the side of the cooler door • Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. Equipment at Concept (Inspect before use. Operate Safely): § Convection Oven o Turn on if needed (usually only for bacon) o This should be set for 350 degrees o The dial gets turned to the “cook” space § Fryers o These are preset. The power button located on the front panel just gets pushed. o These will get turned on 45 minutes-1 hour before service (but after a CW cleans the hoods in the mornings). o You have a freezer beside the fryers. This is to put your fries of the day and other frozen product for the day. o 2nd shift needs to empty the freezer out and put the items back in the main or the blast freezer. o Each shift needs to stock your own menu items § Wall Warmer- in the back of the concept gets turned on. This is also preset and has an on/off button. This is for your back-up burgers, chicken, hot dogs, etc. § Griddle- for cooking our garden burgers is located on your back table space.

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o Do not put any oil on the griddle & use a plastic spatula for this griddle Push through Cooler- located behind the char broiler is mainly an overflow space (extra hot dogs, sandwiches, veggie, etc). o Some menu items like 4-cheese grilled cheese, Reuben’s & quesadillas can be put on a rack and used from there. Char Broiler (burn sleeves) o Gets turned on 30 minutes before you need to start cooking o The knobs get turned to the right to the little black dot located on the face plate of the grill. o Under the char broiler are (4) drip pans and (1) small grease overflow. When you turn the grill on, you will need to fill these with water. They slide out so you can do this. If they are not checked and filled frequently, your grill will flare up. (Be careful, they’re HOT) o As a back-up, (1) box of baking soda and (1) container of salt can be on your prep table for easy access, just in case a small fire starts on your grill. Flat-tops o 2 switches on the front that flip up. The dial is set on 350 degrees. o There are three sets of flat-tops that designated for specific things. 2 are typically used for grilled chicken, the other is for garden burgers and/or 4 cheese grilled cheeses, reubens, sandwiches, etc. Also sauté the pepper blend mix, red onion slices, and mushroom slices o Cooks are responsible for cleaning this equipment Hot Well (first one by the flat top) o 1 dial set on 5 o Heat lamp dial set to 3 o’clock position o This is usually for the BBQ pulled pork, beef barbacoa, or the garden burgers. o Add 1 gallon of water when you turn it on • The drain knob has to be closed before you do this Black hot plate #1 dial turned to 3 o’clock position. Heat lamp dial also turned to 3 o’clock position. o This is for your hamburgers, garden burgers, hotdogs, chicken breast, mixed pepper blend, and your entrée of the day. o Sautéed vegetables every day (red onion/ yellow onion, mixed pepper blend sliced, mushroom) Must be cooked on flat top NOT IN OVEN o Bacon served for lunch only Carving Station (Dinner Only) o Heat lamp turned to 3 o’clock position. o There is a switch that gets flipped on to the right. o There is a rotation of the different carved meats. Next hot plate and heat lamp are turned to the 3 o’clock position. o This is for your vegetables, potatoes/starch item, and French fries. Condiment Station o The double doors underneath, there is a switch you flip down. o This is for cold toppings for burgers; leaf lettuce, sliced tomatoes, cheese, etc.

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Soup Well o Dial is set on “4” for creamed soups, and “5” for all others. o Once you turn on, 1 ½ cups of water are put in the well. • Make sure the drain is closed. § Round Hot Plate (for bread or desserts) o Dial turned to 3 o’clock position. o Heat lamp at 3 o’clock position only if dessert can be warm (hardly turn it on). § Condiment Pumps o Your students will fill and clean them. o There is a drip tray located under them. o You can check them periodically. o There are back-ups in the small cooler in the kitchen under the meat slicer on line 1 in the kitchen § Getting Started: Utilize your map guide o There are compartments, drawers and designated areas for all of your items for the meal period. Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included! §

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Desserts: o If it is a pie or cake, for serving purpose, it needs plated, but please check with your Cook III or full-time manager. o It’s easier for the customer to grab a plate than to try & get a piece themselves. Your bread of the day gets arranged on shallow fancy pans or trays specified for the items. Condiment Station (cold well): o American Cheese – 1/6 o Sliced Tomato – 1/3 o Sliced Red Onion – 1/3 o Chopped Onion – 1/6 o Relish – 1/6 o Leaf Lettuce – 1/3 o Sliced Pickles – 1/6 o Butter – 1/6 o Sour Cream/ Tartar Sauce/Cocktail Sauce – 1/3 (additional/special items) o Banana Peppers – 1/3 o Take away banana peppers, then relish if you need to fill additional/special items. The cook in the back of the house will prepare your: soup, pulled pork, beef barbacoa, pulled chicken, carved meat, any steamed vegetables, and usually any potato/starch product. You can do some things in your concept convection oven if needed. Grilling Chicken, Burgers and Hotdogs on the Char-broiler o Usually 1 hour before the meal you can start loading your grills with chicken and burgers, depending on how busy it will be.

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Garden burgers & sautéed veggies come later because of less cook time and popularity. o There are drawers under the flat-tops. These are mainly for your raw chicken storage – 1 case per pan and 2 pans per drawer. o Your students will cook your fried foods. This timing is also at a range of 4-7 minutes – you don’t want product cooked too soon (the times are on the side of the freezer) please ensure you train them properly on this process. You need your concept product ready for the line set-up 10-15 minutes before service. Ensure your student employees are prepping all other menu items needed for service. 2nd Shift Prep o Usually preps any smoke ‘n flames product for the next day. o 2nd shift cook comes in, they will check in with the 1st shift cook about what may need prepped for the night to make it through the meal. o Communication is key! o Set up the line: • Kaiser buns, hamburger buns, hot dog buns and wheat buns. Copper Platters o 4 platters get placed above on top of the sneeze guards for your breads to be on: hamburger buns, Kaiser buns, hotdog buns and wheat buns. Shutdown: o Each shift will empty all the drawers and replace with clean pans and wipe the drawers rails and fronts. o Freezer by the fryer will be emptied after your shift, depending on menu. o The push-thru cooler also gets emptied out of extra hotdogs, garden burgers, etc. If there is a sandwich on the menu and some are not used, they can be left for the 1st shift to use the next day. o Both 1st shift and 2nd shift cooks will clean and organize the thawing cooler. Consolidate the racks, still using the FIFO and date o s, also trying to keep concept desserts together. Cleaning the Flattops: o At the end of each shift you are responsible for cleaning your flattop grill. o Step 1: Turn grill off. Using the scraper, try to scrape off any excess grease and/or build-up. o Step 2: Take gallon pitcher or white cleaning bucket, fill with water. Slowly pour enough water onto the grill. It will boil and bubble. You then take your scraper over the grill. It makes it easier getting the grease off. o Step 3: Pour a little more water on the grill then sprinkle with white keating powder. You can then use a brush or blue scrub pad to clean the grill top, sides and back. o Step 4: Using a cleaning towel wipe excess off. Pour a little more water to wipe clean and rinse in the corners, crevasses and edges with the scraper or putty knife. o Step 5: Rinse and wipe clean using a clean dry towel. Spray the grill with pan spray and wipe entire grill clean. o Step 6: Empty the drip pan. Take it to the grease bin on the dock, outside. o The char broiler is typically cleaned by student employees between shifts. o

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PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Daily Timeline Do BEFORE Meal (7am-11am) OR (1pm-5:30pm) *opening concept* 15. Look at menu/production sheets 16. Walk through concept 17. Gather product/items to prepare 18. Make to do lists if necessary for prep and prep students 19. Prep main entrée items if needed 20. Ensure baking soda is at the concept to help with flames and big pitcher to fill grills with water 21. Don’t touch grill or flat top until 9:30am after CW has cleaned the hood 22. Start cooking burgers, chicken, & hotdogs by 10:15am 23. Make sure student employees are doing their job and working safely 24. Own your concept (Keep an eye on your line) Do DURING Meal (11am-2pm) OR (5:30pm-9pm) 24. Make sure we have enough product 25. Keep up with main entrée 26. Keep line stocked 27. Have students keep up with fries 28. Make sure student employees are doing their job and working safely 29. Own your concept (Keep an eye on your line) Do AFTER Meal (2pm-3:30pm) OR (8pm-10:30pm) *closing concept* 27. Finalize production 28. Clean up grills 29. Put away product/food 30. Have students restock condiments 31. Have students exchange dirty pans from raw chicken & burgers 32. Wipe down area around garden burgers 33. Make sure students clean up and close correctly 34. Restock items/prep for next shift 35. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • Always write your name • Circle your waste. Do not circle if it’s reusable • Circle your waste with the letter “D” if donated • Write legibly • Write-ins should always be discussed with manager to ensure the proper name is being represented. Donation Process • Check list of foods we donate next to store’s clerk desk

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HAACP sheets •

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

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Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

Fresh. Convenient. Variety

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BAMBOO TRAINING WOKS: § § § § § § § § § § § § § § § § § §

Cooking with the woks is a very quick process. There are only two settings for the woks, ON/OFF. The concept requires a lot of heat especially with how thin the pans are. Make sure you are wearing burn sleeves while cooking at the wok stations. First turn the flame on, add water to the pan and scrub the bottom to clean it. Then turn the flame off and dump out the water. When cleaning the woks do not use soap because it will stick to the pan. Turn the flame back on and add oil once all the water is gone from the pan. Heat the oil until it starts smoking just a little bit, that’s when you know to add the product. Cook should prep sets (protein and veg) for each recipe prior to service. Each set is one 4inch 1/3 pan of protein and one 4 inch 1/3 pan of protein of vegetables(mixed) Drain meat prior to putting in 1/3 pans Toss protein with ¼ cup of corn starch and 1 TLB of oil prior to cooking The Left wok is used for meat and the Right wok is used for vegetables only. If you need to switch out for two meats or two vegetables it is okay, just make sure that you are keeping the meat and the vegetable pans separate. It is easiest to use two ladles when cooking with the woks so that you can push and pull the food at the same time. You should also always be using a tong or spoon to transport the vegetables from their pans to the woks. Once the oil has been added to the pan, add the meat as well. Spread out the meat repeatedly until it shows good color. Do not add any additional water to the meats. Once the meat shows enough color, add the vegetables (1 full container). Due to the vegetables fast cooking speed, they should be in constant motion so they do not burn. Onions should be added at the very end so that they are not overcooked. You do not need to steam the veggies, they can cook right in the wok. Add one-to-two ladles of sauce to the mix, but do not let the sauce stay on the heat for long. The sauces are made mostly of sugar so they will cook quickly. Add greens last to the mix so they keep their color. The red zip ties on the serving woks are for meat, while the green is for vegetarian options. Remember we would rather serve a fresh, hot entrée rather than something that has been sitting in the hot box. The students can wait for the better product. Side notes: 1. Lomein noodles- they should be pulled & already thawed, so all you need to do is cook them in the wok. If they are still frozen, you may use the pasta cooker at Kalamata, before putting them in the wok. 2. No bags & no bottles- please stock you cooler of product, taking all meats and veggies out of their bags and put them into pans 3. Cook the sushi rice in the steamer out at the Bamboo concept 4. Sushi rice- do not save or reheat sushi rice, make sure to batch cook 5. Rice rice- make this in the wok, not in the back of the kitchen 6. If the wok pans need cleaned a little better, you can add a little salt, but again…no soap! 7. Pot stickers & egg rolls- get cooked at the fryer out at the Bamboo concept

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8. Make sure the wok range is pushed back in the blue safety stoppers on the floor and make sure the wok range is lined up over drain properly 9. Take board in front of woks off and clean after each shift

SPRING ROLLS: § § § § § § § § §

The cook will train the student employees on how to make the spring rolls. Soak the spring roll wrap (skin) in cold water until it has turned soft. If you are in a hurry, you can use hot water if needed. Put water on the cutting board or surface the rolls are being made on and spread the wrap out the best you can. Whatever is laid on the wrap first is the first ingredient seen through the spring roll, so make sure to choose the ingredient that it will look the best. Lay the ingredients out in a ¾ inch long line in the middle of the wrap. Lay the herbs on top of the first ingredient, and then the mint. Make sure to pinch off a small handful of mint when adding it to the roll. Wrap the roll in the same way you would wrap a burrito (bottoms then sides, very fragile) Do not cut the spring in half, keep in whole. Place water on the white serving trays and then place the spring rolls on the tray to be served. Make sure not to stack the rolls because they will stick together.

CRAB RAGOONS: •

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Gather all items needed to assemble crab rangoons o Cream cheese mix o Wonton wrappers o Small bowl of h20 o Cutting board o Latex gloves Wash hands sanitize utensils and work area place a single won ton wrapper in center of cutting board place one sorbet scoop or 1/3 TLB of cream cheese mix in center of won ton wrapper using your gloved finger or pastry brush moisten edges of won ton wrapper with water fold wonton wrapper corner to corner to form a triangle pressing on edges to make a good seel place completed Rangoon on parchment lined sheet tray or hotel pan store in freezer until needed preheat fryer to 350 place no more than 10 rangoon in a large (teal colored handle) fryer basket place small (green colored handle) fryer basket on top of large basket (this is done to keep rangoons submerged) fry for 1;45 internal temp of 160 let oil drain from basket before transferring to fancy pan

SATAYS:

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• • • • • • • • • •

preheat grill for 10 min turn grill temp to low or a small flame can be seen place a sheet of aluminum foil on bottom half of grill place sate`s in special sate` basket with wood stick toward bottom of grill grill sate` for five minutes then flip basket over and grill additional five minutes until internal temp reaches 165 chicken 145 beef 155 pork Carefully place sate`s in ½ fancy pan making sure wooden sticks are facing the guest

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*Safety before Service* *Own your Concept* *Hold student employees Accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs, omelets § Presentation and garnishing § Batch cooking and ensuring quality product is provided to customers § Ensure the student employees are working safely and efficiently. Menu § Americanized entrée, Authentic entrée, Vegetarian entrée & Vegetable lo Mein § Fried Rice & Sushi Rice § Veggie Egg Rolls § Alternate pot stickers, rangoons, and satay (chicken/pork/beef) § Spring rolls- rotate vegetarian & shrimp § 1 – traditional Asian soup § Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. Front of Concept Equipment (Inspect before use. Operate safely) § Cold Well: o Turned on underneath by flipping the switch until it shows red o This area is used for your entrée veggies, please keep area organized § Big (2) Woks o Used for cooking your entrées, lo mein & fried rice o Store you sauces for recipes at this station (soup well) o Make sure wok station is lined up right above drain, locked in place, etc. o This is an “action” area, we want to see some “FLARE” § Refrigerator: o Behind the wok station o Used for your meats, extra veggies and sauces for the entrées § 4 induction warmers: o The dial is always on #1 o These are for storing your entrées & lo mein noodles § Warming Cabinet: o Behind the induction warmers. It is turned on by pushing the red button. This is where hot items are stored as well as egg rolls, pot stickers, etc. § Rice Cookers/Making the rice o 2 on the front are for service during your meal- you can make your first batch of sushi rice in the rice cooker, then start utilizing the steamer throughout the meal

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o Rice is bagged by weight which is as follows: • White Rice #5 (used for fried rice) • Sushi #8 o Once you place your rice into the cooker, you fill it with water to the appropriate mark (make fried rice in big wok) • #8 Rice gets 25 cup mark Sushi o Always stir or move the rice around to get the water to the bottom of the rice. Black Hot Plate o Warming plate dial is set to 3 o’clock o The heat lamp is on 6 o This is where eggrolls, rangoons, pot stickers & satays go. Refer to calendar rotation. Spring Rolls (rotate b/t veggie & shrimp) o white tiered platter (ice blocks under platter to keep cold) o Garnish the top white platter, bottom white platter is for spring rolls Condiments o Fortune Cookies (in-between rice cookers & black hot plate, on counter) o Soy Sauce-bottle o Teriyaki Sauce–bottle o Sriracha (hot sauce)- bottle o Sweet Chili Sauce -bowl o Chinese Mustard-bowl o Garlic Vietnamese Sauce- bowl o Spring Roll Sauce-bowl o Sweet & Sour Sauce-bowl Soup Well o Dial should be turned to #5 o Add 1 ½ cup of water before placing soup pan in well. o Make sure Oyster Cracker dispensers are out and filled. Specialty Tea Section: o We serve 3 different teas a day. o There are 6 cast iron tea pots. They sit on a hot plate which is always set on 1.5. o Red, Green & Black (always offer 3 different types) o Condiments: sugar, sweet-n-low, Splenda, honey Warmer (under eggroll station) o Push red button to turn it on. It is to keep hot water and back tea pots.

Back of Concept Equipment (Inspect before use. Operate safely) § Freezer o You can stock this with eggrolls, pot stickers and breaded chicken.

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§ §

o 2nd shift, remove all items from freezer and put back in the main freezer. Steamer o You can turn it on along with other equipment also. o Flip the switch. This is used for rice and veggies that need pre-cooked. Fryers o Turn machine one and set temperature & time for the items that are being cooked. This is for you eggrolls, breaded chicken, pot stickers, etc. § The well closest to the steamer is for the breaded chicken § The well closest to the char boiler is for the vegetarian egg rolls. Charbroiler- turn on when there are satays on menu, use grill holders & grill mats to help rotate/cook satays Start-up o Production sheets and menu should always match. If not see your Cook III or Production Manager. o Communication is the key to concept production. o All prep is done is by each shift, each day • The bags of rice • Your veggies and sauce • Lo Mein noodles (make sure they’re pulled from freezer) • Proteins; beef or chicken strips o Set up your Cold Well- this is for veggies for your entrées o The meats can be stored in your refrigerator behind the large woks. • Don’t let customers see the bags, put items in PANS • Raw chicken always at the bottom • Beef can be above chicken • Always keep raw meat at the lowest shelves • Double cooler by Pepsi machine on the right side will hold: Lo Mein noodles, condiment sauces, and spring rolls. o Red handled utensils are specific to Bamboo and need to stay at that concept. o A student employee will work the fryer to assist you with making egg rolls, pot stickers or breaded chicken (ensure you train them PROPERLY!) o Fried rice is made up at the concept in big wok • It gets made as needed After each shift the Wok station gets cleaned. o There is water faucets connected to the wok cooking area for easy cleaning during and after service. Cleaning this station: o Woks get cleaned out w/ hot water, a scrub pad & the wok brush only. § DO NO USE ANY SOAP. Use blue scrubbing pads and hot water.

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The woks are “seasoned” washing them with soap removes the seasoning and causes them to rust. § Once washed, put a small amount of vegetable oil in the wok and coat the inside. o Cleaning the walk cooking area § Use a clean cloth with soap and water § You can rinse and slide leftover veggies and food particles to the back grate • Use the water faucet for easier movement • The grate comes out of the back and the particles can be dumped into the trash can/compost bins. • Then take the grate to the back and spray it down in one of the big sinks (line 1 in the kitchen works best) • Students DO NOT wash this part and it does not get sent to pots and pans. This is a manually washed part of the Wok station. § Cleaning around Wok station • You need to unlock the wheels so you can pull the Wok station out of its designated area. • It is connected to the gas lines so you need to be careful while moving and cleaning it. • Wipe and clean the sides, walls, back splash window & underneath the work station. • There are small equipment stoppers mounted on the floor. This is to ensure the Wok Station does not move. • When putting the Station back the drain pipe needs to stay in line with the drain so that water on the floor will be minimal. • There are (3) catch trays under the Wok station they will need new aluminum foil lined on the trays. § Each shift • They will organize/restock the refrigerator and freezer at the end of the shift, any items that will not be used the next day will be taken to the back and put away. • Items that can stay: o Egg rolls o Lo Mein ingredients o Green onions o Condiments Additional training with Chef Jeff Arthur • General Bamboo training

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• Wok training • Crab Rangoon training • Spring roll training • Sate training PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included! Daily Timeline: Do BEFORE Meal (7am-11am) OR (1pm-5:30pm) *opening concept* 1. Look at menu/production sheets 2. Walk through concept 3. Gather product/items to prepare (beef/chicken strips, lomein noodles, egg rolls, fried chicken) 4. Stock cold well/freezer 5. Prop wok you way ingredients (All veggies/toppings) 6. Rice: Fried rice (make in big wok), sushi rice & white rice (make in steamer) 7. Train prep students and ensure they are properly making the spring rolls, rangoons, or satay. Do DURING Meal (11am-2pm) OR (5:30pm-9pm) 1. Help to make customers’ dishes 2. Make sure student employees are doing their job and working safely 3. Own your concept (Keep an eye on your line) Do AFTER Meal (2pm-3:30pm) OR (8pm-10:30pm) *closing concept* 1. Finalize production sheets 2. Put away food/production sheets 3. Clean up your wok station 4. Clean up/close concept 5. Make sure students clean up and close correctly 6. Restock items/prep for next shift 7. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets • Always write your name • Circle your waste. Do not circle if it’s reusable • Circle your waste with the letter “D” if donated

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• • Donation Process • • • • •

Write legibly Write-ins should always be discussed with manager to ensure the proper name is being represented. Check list of foods we donate next to store’s clerk desk Have students leave the food to be donated on the counter for you to package Write the name, date, and weight on both the storage container of the item and the log sheet next to the freezer Place item in designated cart in freezer Circle the item on production sheet and mark with “D”

HAACP sheets •

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

• •

Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

Concept Binders

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Wok Training § § § § § § § § § § § § § § § §

Cooking with the woks is a very quick process. There are only two settings for the woks, ON/OFF. The concept requires a lot of heat especially with how thin the pans are. Make sure you are wearing burn sleeves while cooking at the wok stations. First turn the flame on, add water to the pan and scrub the bottom to clean it. Then turn the flame off and dump out the water. When cleaning the woks do not use soap because it will stick to the pan. Turn the flame back on and add oil once all the water is gone from the pan. Heat the oil until it starts smoking just a little bit, that’s when you know to add the product. Make sure that the ratio of vegetables to protein is 1:1. One 1/6 pan is 5 lbs of meat, so use one 1/6 pan of vegetables with it. The Left wok is used for meat and the Right wok is used for vegetables only. If you need to switch out for two meats or two vegetables it is okay, just make sure that you are keeping the meat and the vegetable pans separate. It is easiest to use two ladles when cooking with the woks so that you can push and pull the food at the same time. You should also always be using a tong or spoon to transport the vegetables from their pans to the woks. Once the oil has been added to the pan, add the meat as well. Spread out the meat repeatedly until it shows good color. Do not add any additional water to the meats. Once the meat shows enough color, add the vegetables (1 full container). Due to the vegetables fast cooking speed, they should be in constant motion so they do not burn. Onions should be added at the very end so that they are not overcooked. You do not need to steam the veggies, they can cook right in the wok. Add one-to-two ladles of sauce to the mix, but do not let the sauce stay on the heat for long. The sauces are made mostly of sugar so they will cook quickly. Add greens last to the mix so they keep their color. The red zip ties on the serving woks are for meat, while the green is for vegetarian options. Remember we would rather serve a fresh, hot entrée rather than something that has been sitting in the hot box. The students can wait for the better product. Side notes: 10. Lomein noodles- they should be pulled & already thawed, so all you need to do is cook them in the wok. If they are still frozen, you may use the pasta cooker at Kalamata, before putting them in the wok. 11. No bags & no bottles- please stock you cooler of product, taking all meats and veggies out of their bags and put them into pans 12. Cook the sushi rice in the steamer out at the Bamboo concept 13. Sushi rice- do not save or reheat sushi rice, make sure to batch cook 14. Rice rice- make this in the wok, not in the back of the kitchen 15. If the wok pans need cleaned a little better, you can add a little salt, but again…no soap! 16. Pot stickers & egg rolls- get cooked at the fryer out at the Bamboo concept 17. Make sure the wok range is pushed back in the blue safety stoppers on the floor and make sure the wok range is lined up over drain properly

Trainee:_______________________________ Date:__________________

Trainer:_______________________________ Date:__________________

Nelson Manager:______________________________ Date:_______________

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Spring Roll Training § § § § § § § § §

Trainee:_______________________________ Date:__________________

Trainer:_______________________________ Date:__________________

Nelson Manager:______________________________ Date:_______________

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Sate Training • • • • •

•

Preheat the grill for 10 minutes. Once the grill has preheated, turn the grill temp to low or so a small flame can be seen. Place a sheet of aluminum foil on the bottom half of the grill. Place the sate`s in the sate grill basket with the wood stick toward bottom of the grill. Grill the sate for five minutes, then flip the basket over and grill an additional five minutes until internal temp reaches: o 165 chicken o 145 beef o 155 pork Carefully place sate`s in a ½ fancy pan making sure wooden sticks are facing the guest.

Trainee:_______________________________ Date:__________________

Trainer:_______________________________ Date:__________________

Nelson Manager:______________________________ Date:_______________

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Crab Rangoon Training •

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Gather all items needed to assemble crab rangoons. o Cream cheese mix o Wonton wrappers o Small bowl of water o Cutting board o Disposable gloves Wash hands then sanitize utensils and work area. Place a single wonton wrapper in center of cutting board. Place one sorbet scoop or 1/3 TLB of cream cheese mix in center of wonton wrapper. Using your gloved finger or pastry brush moisten the edges of the wonton wrapper with water. Fold wonton wrapper corner to corner to form a triangle pressing on the edges to make a good seal. Place completed Rangoon on a parchment lined sheet tray or hotel pan to store in the freezer until needed. Preheat fryer to 350 degrees. Place no more than 10 rangoons in a large (teal colored handle) fryer basket. Place a small (green colored handle) fryer basket on top of the large basket (this is done to keep the rangoons submerged). Fry for 1:45 and an internal temp of 160 degrees. Let the oil drain from basket before transferring to a fancy pan.

Trainee:_______________________________ Date:__________________

Trainer:_______________________________ Date:__________________

Nelson Manager:______________________________ Date:_______________

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Kalamata

*Safety before Service* *Own your Concept* *Hold student employees Accountable* Major Responsibilities: § Safety: PPE, Food safety, quality control, HAACP (temping) § Training with student jobs § Presentation and garnishing § Batch cooking and ensuring quality product is provided to customers § Ensure the student employees are working safely and efficiently. Menu § Check the 2-week cycle for pizza and for flavored water and Kool-Aid § The black “pretty” carts are only to be used at Kalamata for your entrée, roasted vegetables, breads & desserts § Once you come to the concept, there are a few things to check: o Concept rack in the cook’s walk-in can be brought to your area. You can unload your items from the prep rack into its designated cooler. Each cooler is labeled for what item gets stored in it. All salad items are placed in cooler under the cold bar where we have our antipasto items. o You are going to want to prioritize which items need prepped first based on what takes the longest to prepare: whether it’s your entrée, vegetables, wraps/sandwiches, bread, desserts, etc. o Check stock on items under the cold bar: antipasto items o Your items for your cold sandwich, wrap, or baguette of the day can be placed in the push thru-cooler on the back wall next to the pizza topping prep station, along with the pizza cooler- for any overflow ingredients. Equipment at Concept (Inspect before use. Operate Safely): Convection Oven: § Generally, the temperature is 350 degrees, so you will want to check it as you turn it on. This is used for cooking your roasted veggies & many of your entrées. Pasta Cooker: § Turn it on- the temperature is preset, but you should always double check. First, open the front door and the red handle should be in the upward position. This closes the valve to let your pasta cooker fill with water. Push the power button. To the right is a button that reads 195 degrees F to 95 degrees C- push this button. It will begin filling with water. There are wire racks that go in the bottom of each cooker, along with a metal basket for each well. The Pizza Sheeter § Only needs turned on when getting ready to press dough. This does not need to be running continually. The slide hand dials should be set on: top (2) and bottom (3.)

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Make sure to coat the top slot with plenty of flour before sending pizza dough through it and continually add more when needed. Flour is kept in a flour bin under the counter, below the pizza sheeter. The Pizza Oven § Turn the oven on 1 hour before baking. § This is preset 460 degrees. § The top is for cheese & veggie pizzas § The middle is for meat/pepperoni pizzas § The bottom is used for breads, but use a lower temperature. Front of the Concept Equipment § Heat the black hot plate or tops, 1 hour before service o Turn warming plates dial to the right, in a 3 o’clock position. o The heat lamp is set to #6. § Cres Cor Warmers are pre-set; just push the red button to the left o Under pizza cutting station for meat pizzas & another one under the dessert cold plate for veggie pizzas o These are for cooked pizzas to be hot hold § The dessert cold plate (located next to the Pepsi machine) o Only the top section gets cold o The switch is under the plates and silverware, flip it to the right. o Refer to concept binder for which desserts need to be on top to keep “cold” and which desserts can be on the bottom for “room temperature.” This has to do w/ TCS (time/temperature control safety, ingredients such as: milk, dairy, etc.) § Special Drinks o 2 Week Cycle o Fresh fruit for infused water & Kool-aid § Soup Well o Depending on the soup, Creamy gets set on 4, and all others are set on 5. o About 1 ½ cups of water go in the bottom of the well. § Cold Plate (in-between soup well & the past/sauce) o Cold Sandwich & Wrap o Underneath is the switch; flip to the right. § Pasta and Sauce Hot Wells o Set on 5 o About 1 to 2 inches of hot water gets put in each well o The heat lamp above the well needs to be set on high § Main Entrée, Roasted Vegetables on Black Hot Top (first one by sauté range) o Pans for entrée, except lasagna and stuffed shells (those are plated) o The dials get set to the 3 o’clock position

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o Heat lamp set on 6 o Roasted veggies in a deep ½ pans or the oval handled pans (hotdog pans) § Hot Well 1 (this is only for cooks to use, not for customers) o This can be used for extra entrée when it’s a popular item, keep lid on this (catering lid) o Set on 5 with 1 to 2 inches of water § Warmers under entrée hot plate and under pizza sheeter are turned on. o For entrée, sauces, veggies, etc. § Sauté Range o To cook entrées and for garlic butter for pizza crusts o The cold well on top of range can be used to keep your dressing for your salad, your ingredients for your entrée, your items to garnish with, etc. o The pasta for the meal can be placed in the drawers under the sauté range § Heat Lamp for Bread o Use large round tray, nicely stack bread on platter & have nice white rectangle plate to set metal tongs on. o Make sure to turn on heat lamp and the heating element, located underneath § Salad and antipasto tray (use white square/rectangle bowls). o The switch is under the bread counter, flip it towards you o Both levels get cold o See concept binder for more information § There are “3” prep tables in your concept. Make sure they are all aligned in straight lines close to the areas you need them. o Table 1: from the Convection Oven is designated for the entrée & roasted veggies o Table 2: cold sandwich/wrap & the pizza dough (both un-prepped/prepped) o Table 3: is your desserts and bread prep station. Getting started with the day menu/production § The cook in the back of the house will heat up your sauces and soups. § Normally the bread for the day is prepped the day before. o It doesn’t need cooked until 30 minutes before the line opens. o Depending on our bread products they are trayed and can be simply ran through the bottom pizza oven either all the way or halfway. To do halfway there is a door to each level of the oven. The bottom level is used for your bread. § Ensure a student employee is prepping your salad and have one in the bowl for service. § Ensure a student employee is prepping your desserts and wraps § Ensure a student employee is prepping your pizza dough through the sheeter. There are wire racks for prepped pizzas.

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Ensure a student employee is prepping and topping the pizzas – look at pizza cycle in concept binder and seasoning the pizzas- pepperoni & cheese pizzas get Italian seasoning and the garlic butter is brushed on the crust. You are responsible for training new students on how to make pizzas. Make sure to keep an eye on pizza makers throughout meal period as they tend to over make pizzas, leading to a high amount of waste. § Ensure a student employee is taking the pizzas out of the oven and cutting them properly. This student will also transport to the pizza hot tops. They will work together with the pizza maker to keep a good amount of pizzas made & available. o The hot tops are in (2) sections. o The first section (closest to Bamboo) is your cheese and vegetarian pizzas. o The second section is for your meat overs and/or specialty pizzas and your pepperoni. o Spice up the crust! (garlic butter) 1. Put this mixture on pepperoni & cheese pizzas: melted butter, pepper flakes, Italian basil leaf – brush on before topping the pizza 2. Recipe in the concept book o You always have four pizzas: 1. Cheese 2. Pepperoni 3. Vegetarian 4. Specialty (2 week cycle) o Make sure you are keeping a close eye on all the prep being done by your student employees. Ultimately, it’s your responsibility and your concept. o Make sure there’s plenty of pizza dough pulled: 1 rack in the Kalamata cooler, at least 1 rack in the thawing room and there should be a rack in the main freezer. If not, please let a full-time manager know. o There should be seasonings & spices on top of the sneeze-guards by pizza station: Parmesan, Basil, Oregano, Pepper Flakes Menu Cards § It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included! Cooking & Timing § You want your food for the concept ready approximately 15-20 minutes prior to opening for the meal. This gives you and your student employee time to ensure everything is prepared for service. § Your meal entrée and pizzas are just a timing arrangement. Longer items take to cook will be the first you cook, and so on.

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Batch cooking also is a main strategy. You want to offer the freshest food possible to our customers. You want to make sure each customer gets the same great, fresh product, whether they’re our first or last customer of the meal period. § Over cooking and not batch cooking causes food waste and can be expensive. Prep for Next Day § Once the meal is underway you can begin prep for the next day. § You can get the items for the next day from the production binder using the next day’s production sheets/menu. § You can then prioritize: If you have to prep a large amount or time consuming item, it gets done first or a student prep employee can assist with prepping items for you. § Any raw meat prep needs done in the back (in the kitchen) to prevent contaminates during your meal and it just looks nicer. § Prep before or after meal times at your concept is okay § When you set yourself up with “helpers” (student prep and/or another cook) you can work on the rest of the prep rack. § A 2nd shift cook comes in later, when they check in they will automatically come to you (as the concept cook) and see where everything is at. Meaning, if they need to prep more entrees, breads, pull more pastas, ingredients for salads, desserts, pizza dough and they can get started. § Communication is key! You (1st shift) and the next (2nd shift) cook work together as to what else needs prepped for the next day. § 1st shift will make the prep rack, consisting of salad ingredients, pastas, wrap, or sandwich ingredients, fruit for infused water and ingredients for specialty pizza. § 1st shift cook: preps veggies for next day for both shifts (for roasted vegetables) § 2nd shift cook: preps bread for next day for both shifts. § 2nd shift cook will empty the coolers & take anything not being used the following day.. § Both shifts: prep their own entrées General Info § Use the book at the concept to help with recipes and the 2 week rotation of the flavored waters/Kool-Aid and pizzas. § Always used oldest dates first. This ensures product freshness (FIFO). Make menu changes in order to prevent items from going bad and being wasted. § Use the sauté range as much as possible, it’s about the show & “FLARE!” There are sauté pans and stock pots that we keep at Kalamata for you to cook with. You can simmer these to use as needed. § The top section of the sauté range is a cold storage unit. Dressing for the salad of the day can be up there as well as garnishes (parsley, lemons wedges/slices, etc). § The concepts have been designed to accommodate your cooking needs. It just takes: organization, timing and delegation of your student employees- give them direction.

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It’s also helpful to go to the back of the kitchen, mainly to pots & pans, and gather any cooking items for your concept. The concepts have specific utensils and pots, pans, skillets that should be kept in their specified concept. Major Components and Minor Details § There are parmesan shakers, crushed red peppers and Italian seasoning shakers on top of the glass sneeze-guard. These get put by the pasta/sauces. They go by the pasta/sauces and by the pizzas. § Each concept has its own color-coded utensils (blue colored utensils are Kalamata’s) and a plastic wash tub for dirty items instead of laying them in the sink. § It is the cook’s responsibility to organize and stock the Kalamata coolers & concept. PPE required (Cooks vs. Students) and training of student employees: • Refer to “wall of knowledge” Daily Timeline: Do BEFORE Meal (7am-11am) OR (1pm-5:30pm) *opening concept* 1. Look at menu/production sheets 2. Walk through concept 3. Gather product/items to prepare 4. Check on pizza dough 5. Prep main entrée (varies on each) 6. Prep wraps and desserts 7. Menu cards Do DURING Meal (11am-2pm) OR (5:30pm-9pm) 1. Make sure pizzas are good 2. Keep up with main entrée 3. Keep line stocked & clean 4. Make sure student employees are doing their job and working safely 5. Own your concept (Keep an eye on your line) 6. Prep for next day Do AFTER Meal (2pm-3:30pm) OR (8pm-10:30pm) *closing concept* 1. Finalize production sheets 2. Put away food/product 3. Have students restock pizza areas 4. Clean up/Close concept 5. Make sure students clean up and close correctly 6. Restock items/prep for next shift 7. Check in with the 2nd shift cook and communicate to them where you are with the concept. Production Sheets

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• • • • •

•

Temping and corrective action. See HAACP sheets for specific times this is required each meal period

HAACP sheets

Donation Process • • • • •

Concept Binders • •

Job descriptions, detailed layouts, layout of the concepts Important information to the concept: product cycles, recipes, how to documents, and garnishes

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Fresh. Convenient. Variety Â

Sundae Fun Day SALADS COOK IS OVER THIS CONCEPT

*Safety before Service* *Own your Concept* *Hold student employees Accountable*

Major Responsibilities: § § §

Safety: PPE, Food safety, quality control, HAACP (temping) Ensure the student employee at your concept is working safely and efficiently. Make sure there is plenty of frozen yogurt mix thawed & to ensure the concept is stocked & ready for service

The student Leaders will set it up in the morning and a student employee will staff it during the meal periods. It is STILL your RESPONSIBILITY to check in with the student leaders at the start of each shift to ensure the concept is set up appropriately. •

The cook is responsible for pulling the frozen yogurt product when needed, there should be a full cart of yogurt mix thawing at all times of vanilla and a half a cart of chocolate. (6 jugs per sheet tray)

•

The yogurt has a 10 day shelf life, mark each sheet tray of yogurt with the date pulled.

•

There should be 6 jugs of each yogurt in the cooler at the concept.

•

Ensure the jugs are fully thawed. (The smallest ice chip can clog the hopper inside and damage the machine). IF the mix has ice chips in it, get a cone strainer and pour the mix through in to a deep well.

•

Clean the machine every Tuesday (1st shift). Refer to the cleaning directions on the machine.

•

The machine will always be in “standby mode” meaning it is keeping the yogurt at a safe temp. To start freezing, hit the “auto”, it takes 10 minutes from thawed state to become frozen. As you add product to the hopper it freezes consistently.

•

There are no production sheets for this concept

•

Keep the hoppers as full as possible with yogurt mix at all times and fill immediately if the “Mix Low” light comes on. The machine is gravity based, so the more product in the machine, the easier the product comes out for the customers.

•

DO NOT refill the machine on Monday nights as it is cleaned on Tuesday morning.

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Flavors: 1. There should always be a regular (plain-white/choc) flavored yogurt available & a specialty flavored yogurt. Refer to rotation calendar for the special flavor Cooks information: The flavors are the cook’s responsibility to maintain. Options available every day: •

Cake Cones

•

Waffle Cones

•

Brownies

•

Variety of Toppings

•

Hot toppings

Fresh. Convenient. Variety

Closing Procedures: •

Make sure that machine is in standby mode. (Press auto button once then press standby button once) o

•

This is should happen 30 to 45 minutes after every shift.

Make sure machine is full of mix (fill hopper no higher than top black O-ring) o

Except for Monday evenings

•

Drip tray and utensils gets hand washed in another concepts sink.

•

Remove red snaps from dispensing unit and soak in warm water over night.

•

Clean out side of machine, hopper lids, and cooler with clean wet towel (make sure to clean under dispensing unit really well).

•

Be sure to clean handles of ice cream machine and cooler door as they get a lot of use during the meal period.

•

Restock toppings in dispensers

•

Wipe off topping containers with clean wet towel, and cover.

•

Clean toppings table and condiment dispenser. o

Every Tuesday the toppings and hot condiments should be put in another container while they are cleaned

•

Plastic wrap the ends of the condiment pumps (hot wells)

•

Both bars at concept and metal table need to be stocked, cleaned & organized

•

Make sure that all the cones & brownies are wrapped so they do not spoil.

Any containers in a can must be transferred to a plastic pan and wrapped with the name of the item and date. Cone dip, caramel, chocolate sauce, hot fudge (hot toppings) Menu Cards §

It is your responsibility to pull ingredient cards and ensure the correct label is out, the product is properly represented, and allergens are included!

PPE required (Cooks vs. Students) and training of student employees: •

Refer to “wall of knowledge”

Daily Timeline: Do BEFORE Meal (7am-11am) OR (1pm-5:30pm) *opening concept* 1. Check frozen yogurt machine-make sure it’s operational, clean, and filled

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2. Determine the flavor of the day 3. Pull, stock, rotate the frozen yogurt mix (cooks cooler) 4. Make sure we have brownies, cones, toppings, etc. to put out 5. Make sure the cooler, shelving unit, and fro yo stations are organized, stocked, and cleaned Do DURING Meal (11am-2pm) OR (5:30pm-9pm) 25. Your main focus is Salads, but it is extremely important that you check on Fro Yo during your shift 26. Work with your student leader to ensure that concept is good to go 27. Make sure student employees are doing their job and working safely 28. Own your concept (Keep an eye on your line) Do AFTER Meal (2pm-3:30pm) OR (8pm-10:30pm) 36. Check on the frozen yogurt mix in the cooks cooler to ensure the product is still stocked and rotated properly 37. Make sure students clean up and close correctly 38. Restock items/prep for next shift 39. Check in with the 2nd shift cook and communicate to them where you are with the concept.

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Food Service Worker Training Shively Court

SHIVELY COURT CONCEPTS

BRICK HILL GRILL: Grill is one of the food concepts located in Shively Court. It is used for hot breakfast MondayFriday. For lunch and dinner, it features hot dogs, burgers, fries, various chicken items, veggie burgers and other vegetarian options.

FUEGO: Fuego is the Mexican food concept located in Shively Court. During breakfast, Fuego is an omelet and breakfast burrito bar. We offer egg whites, fried eggs, egg beaters and regular eggs along with various things to put in them. During lunch and dinner we offer burritos, nachos, crunchy tacos, taco bowls, and quesadillas, along with different meats, vegetables, and sauces to fill them.

POMODORO: Pomodoro is the Italian food section of Shively which features deep dish pizza, which includes a meat and vegetarian option and a specialty pizza. Other options include different types of pasta daily, sauces, a pre-made salad, bread item of the day as well as Friday dinner pre-made subs.

HOMESTYLE: Homestyle is the “comfort food” concept at Shively featuring favorites such as macaroni and cheese, carved meats, various sandwiches as well as grilled cheese. Other favorites include mashed potatoes/gravy, steamed vegetables and Friday dinner steak and shrimp.

BAKER’S CORNER Baker’s corner features 12 varieties of hand dipped ice cream with various topping as well as the featured dessert of the day such as coffeecake/muffins at breakfast and cakes/pies/cookies for lunch and dinner.

DELI/GRAB N GO Shively offers a complete made-to-order deli for lunch and dinner and also a grab n go area where students have the opportunity to take out a made-to-order sub, cookies/fruit and a drink with a separate entrance for easy in and out without entering the dining hall.

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Training-‐COOK 3 Trained by

Soup-‐Vegetarian and Salad bar Date

Equipment HACCP LOG

Employee Location

Concept Manual

Operation

PPEs

Cleaning

Employee

Date

Music Drinks Concept Ownership Student Employees Equipment Deli Reach In Soup Holding Cabinet Ice Maker Soup Hot Wells Vegetarian Hot well Salad Bar-‐ Set up-‐see concept manual Service-‐see concept manual Production-‐See Ck 3 Close Down / service Records-‐ See concept manual Close Down / service Records-‐ See concept manual

Fresh. Convenient. Variety

Condiment Bar Set Up

x2 x2 x2 x2 x2

Plain Yogurt (Long Deep) Flavor Yogurt (Long Deep) Apple Sauce (Long Deep) Canned Fruit (Skinny Deep) Fresh Fruit (Full Deep)

x2 x2

Grape Fruit (Long Skinny Grape Fruit (Long Skinny

Breakfast Set Up Butter American Cheese Extra Peanut Butter Jelly Jelly

Salsa Chunky PB Jelly

Cream Veg. Cream Cream Cheese Cheese Cheese Bagels: White, Wheat, Everything, Blueberry, e tc.. (Full Deep) English Muffins/ Pitas (Full Deep)

Condiment Layout

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Salt & Pepper

Bananas, Oranges, Apples

Lemon Wedge

Assorted Cheese

Sour Cream

Grill

Assorted Cheese Sliced Pickles Pickle Relish

Assorted Bread

Butter Spread

Salsa

Sweet Pickles Banana Rings

Diced Onion Sliced Jalapeno

Tartar Sauce Pepperocini

Sliced Onions

Rotated CSK Salad

Tomato Slice

Rotated CSK Salad

Shredded Lettuce

Coleslaw

Leaf Lettuce

Variety Crackers

Bottles:

Condiment Pumps:

Honey, Hot Sauce, Vinegar, Tobasco, Sriracha

BBQ

Honey Mustard

Ketchup

Mayonaise Mustard

Honey Ketchup Mustard

Salad Bar Layout

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Salt & Pepper

Bananas, Oranges, Apples

Lemon Wedge

Assorted Cheese

Sour Cream

Grill

Assorted Cheese Sliced Pickles Pickle Relish

Assorted Bread

Butter Spread

Salsa

Sweet Pickles Banana Rings

Diced Onion Sliced Jalapeno

Tartar Sauce Pepperocini

Sliced Onions

Rotated CSK Salad

Tomato Slice

Rotated CSK Salad

Shredded Lettuce

Coleslaw

Leaf Lettuce

Variety Crackers

Bottles:

Condiment Pumps:

Honey, Hot Sauce, Vinegar, Tobasco, Sriracha

BBQ

Honey Mustard

Ketchup

Mayonaise Mustard

Honey Ketchup Mustard

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Fresh. Convenient. Variety Â

SALADS, DELI, AND GNG PRODUCTION

Date: Item description Pan size Salads Broccoli buds Lsd Cauliflower buds lss Cucumbers sliced lsd Eggs sliced lss Lettuce Chopped Full Romaine l ettuce Full Mushrooms sliced Lss Spinach Full Tomato wedges Lsd Fruit of the day Full Cole slaw Lsd Salad of the day Lsd Salad of the day Lsd Leaf l ettuce Lsd Tomato sliced Lsd Deli & G & G Chicken strips 5#/bag Cucumbers sliced 1/6 pan Deli ham 1/3 pan Deli roast beef 1/3 pan Deli turkey 1/3 pan Deli salami 1/6 pan Pepperoni 1/6 pan Hummus 1/6 pan Rotated Hummus 1/6 pan Egg salad 1/6 pan Tuna salad 1/6 pan Spinach 1/6 pan Tomato sliced 1/3 pan Meatballs 1/2 steel Pulled pork 1/4 steel Meatlessballs w/ mar 1/4 steel Soup of the day Fruit Mandarin Oranges Tropical Fruit Salad Frozen Blackberries Pear Halves Applesauce Fresh Cut pineapple Peach Slices

Shift

Serving Start per# number 16s/# 21s/# 21s/# 30s/# 20s/bag 26s/bag 32s/# 16s/# 16s/# 5s/# 13s/bag 13s/bag 13s/bag 64s/# 16s/#

Servings stocked Salads

End count

Deli & G & G 26s/# 20s/# 80s/10# 40s/5# 80s/10# 106s/5# 128s/8# 16s/3# 16s/3# 8s/3# 8s/3# 16s/2.5# 16s/# 24s/bg 26s/5# 5s/#

GnG s oup 21s/bag pot

Pack Size 1 CAN 1 POUCH 6.4 Serv./# 1 CAN 1 CAN 4 Serv./# 1 CAN

# of Servings 20 27 64/CASE (32/5#-‐Bag) 21 HALVES 29 120/CASE 33

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Far Side of Salad Bar Slot Placement 1 2 3 4 5,6,7,8 9 10 11 12 13 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31,32 33,34 35,36

Left to Right Product Sugar Free Jello Regular Jello Fruit of the Day Fresh fruit Dressings Regular Cottage Cheese Matchstick Carrots Celery Sticks Mozerella Cheese American Cheese 3 pepper blend Sliced e ggs Raisins Banana Peppers Chow Mein Whole Black Olives Black Beans Edamame Garbanzo beans Kidney beans Broccoli Cauliflower Buds Sliced carrots Sliced mushrooms Cucumbers sliced Tomato wedges Romaine l ettuce Spinach Iceberg l ettuce

Pan -‐ Weight of Pan Long Skinny Shallow Long Skinny Deep Long Regular Deep -‐ 2lbs Long Skinny Deep

Where Product is Located in Kitchen NGI Fridge NGI Fridge Dry Storage/ freezer/ Produce Produce Cooler Cooks Cooler 1/2 Pan Dairy Cooler Long Skinny Deep Produce Cooler Long Skinny Deep Produce Cooler Long Skinny Deep Dairy Cooler Long Skinny Deep Dairy Cooler Long Skinny Deep Produce Cooler Long Skinny Shallow-‐ 3/4Ibs Produce Cooler 1/4 Shallow Dry Storage 1/4 Shallow Fridge/Dry Storage 1/4 Shallow Dry Storage 1/4 Shallow Fridge/Dry Storage 1/4 Shallow Fridge/Dry Storage 1/4 Shallow Produce/ Freezer 1/4 Shallow Fridge/Dry Storage 1/4 Shallow Fridge/Dry Storage Long Skinny Shallow -‐ 3/4Ibs Produce Cooler Long Skinny Shallow -‐ 3/4Ibs Produce Cooler Long Skinny Deep Produce Cooler Long Skinny Deep Produce Cooler Long Skinny Deep Produce Cooler Long Skinny Deep Produce Cooler Long Regular Deep -‐ 2lbs Produce Cooler Long Regular Deep -‐ 2lbs Produce Cooler Long Regular Deep -‐ 2lbs Produce Cooler

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Salad Prep/Set up: •

•

• •

•

Tomatoes o Wedges – 6 Long Deep Pans o Sliced – 6 Long Skinny Pans o Sliced – 2 Long Deep Pans o Diced – 6 Deep 1/3 Pans Cucumbers o Slice 3 Cases – 7 Long Deep § Left over put in long deep Croutons o Make – check barrel Cheese • Type of cheeses here o Lay in 1 (one) pound stacks – Long Skinny pans § Put a on tub when full o American – zig-zag in 20 servings/stack – wrap with saran o Processed – zig-zag in 20 servings/stack – wrap with saran o Cubes, cheese – long skinny pans Eggs o Check to see if eggs need to be steamed o 1 (one) case at a time § 30 mins once in ½ pans Broccoli o All should be bit size; cut if needed o Long Skinny pan (how many cases for a day?)

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Pommodoro Lunch/Dinner

Noodle Noodle Shrimp

Customer

Meat Alfredo Sauce

Chicken Strips Alfredo Meatles

Pesto

s sauce

Garlic/Cheese Bread, Bread Specialty Veggie Meat Pepperoni Cheese Entrée stick, Cheese Pizza Pizza Lovers Pizza Pizza stick, Pepperoni stick

Server

**Mild cherry peppers and pepperoncini peppers are located to the l eft of the noodles i n two separate bowls.

Shakers with parmesan and red pepper flakes need to be placed on the l ine.

Two bowls are kept i n the freezer for Pomodoro salads.

Pizza Table Setup 1/9 Pans

Pineapple

1/6 Pans

White or Red Onions

Green Peppers

1/3 Pans

Ham

Chicken Strips

Olives

Banana Pepers

Fresh Diced Mushrooms Tomatoes

1/2 Pans

Sausage

Pepperoni

Pizza Cheese (labeled 3-‐ cheese Blend Feather Shredded)

Pizza Sauce

Bacon

Fresh. Convenient. Variety

POMODORO SETUP 1. Fill pasta shocker and turn on. 2. Check pizza toppings and fill (see pizza table setup chart) -‐ Check inside reach in coolers in the kitchen and in the concept before opening new product. 3. Fill steamer tables with water and turn on to 7. 4. Turn on flat hot tops (all the way up) for entrée, specialty pizza, veggie pizza, meat pizza pepperoni pizza, cheese pizza, and bread of the day. 5. Start baking entrée. - Casseroles need to be baked in the kitchen at a low temperature to prevent the sides from burning. - Use leftover entrees before preparing new ones. - During service portion into sheered egg dishes as needed. Top with sauce or cheese depending on the entrée of the day. Garnish with parsley flakes. 6. Prepare deli entrees: -‐ Canned marinara with meatballs: • Steam canned marinara for 60 minutes and the meatballs (from frozen state) for 30 minutes. -‐ Canned marinara with meatless meatballs • Steam canned marinara for 60 minutes. Bake meatless meatballs (from frozen state) for approximately 20 minutes. • Note: Use leftover CSK Meatless sauce before opening canned marinara sauce -‐ Pulled pork: • Placed in a hot water bath for approximately 1 hour and 20 minutes. 7. Re-therm CSK Cooked Chicken Strips & Ital meat sauce approx. 1 hour 20 minutes. 8. Restock refrigerators, cleaning supplies, hot pads, white towels, etc.

9. Pomodoro Salad: -Mild Cherry Peppers and Pepperoncini Peppers -1 ¼ # cut romaine, 1 ¼ # cut lettuce, ½ cup diced tomato, ½ cup shredded mozzarella, ¼ cup diced red onion, ¼ cup of matchstick carrots, tossed lightly with Italian dressing. **Note please use any unsealed bags. **Also note there are two large bowls kept in freezer to serve salad out of.

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10. Set-up line with sauces and cook shrimp (Note: save l/o shrimp and serve on the salad bar cold) 11. Prepare bread of the day. 12. Start cooking pizza 25 minutes before the line opens 13. CSK Pasta Re-therm Times: -‐ Bowtie ( ½ a bag at a time) 15-20 seconds -‐ Penne, Rotini, Fettuccine, Spaghetti, Ziti, Linguine & Shells 20-30 seconds -‐ Spray w/ olive oil 14. At the end of the meal cook smaller batches (CTO) and make HALF PIZZAS: -‐ Half cheese/ half veggie -‐ Half pepperoni/ half meat lovers 15. After close, restock pizza cart for the next day • Utilize any leftovers from previous meal • 3-Deep wells of pizza sauce (3 cans/pan) • 3-1/3 pans of marinara sauce (1 can/pan) • 3-13-1/3 pans of alfredo sauce (1 bag/pan) • 2-1/2 deep pans of marinara sauce for meatballs (1 can/pan) • 2-1/2 shallow pans of chicken (1 bag/pan) • 2 boxes of shrimp (do not open) • 1 box of meat balls (keep in freezer) 1 full holey pan /3 pans of meat sauce (2 qts/pan)

Fresh. Convenient. Variety

Specialty Pizza Recipes Meat Lovers: pizza sauce, pepperoni, diced ham, bacon bits, sausage and pizza cheese Pulled Pork: BBQ sauce, pulled pork, onions, peppers, and Mexican blend cheese, Hawaiian: pizza sauce, pizza cheese, ham, bacon, and pineapple Hamburger: 1000 island dressing, hamburger, bacon, dill pickles, and shred American cheese Italian: marinara, salami, ham, pepperoni, and pizza cheese BBQ chicken: BBQ sauce, chicken strips, and pizza cheese Chicken Alfredo: Alfredo sauce, chicken strips, spinach, diced tomatoes, and pizza cheese Meat Ranch: ranch dressing, chicken strips, sausage, pepperoni, bacon, and pizza cheese Reuben: 1000 island dressing, corn beef, sauerkraut, onions, and shred Swiss cheese Vegetarian: pizza sauce, tri colored peppers, onions, mushroom, spinach, and pizza cheese Philly: Roast beef or turkey, provolone cheese, peppers and onions Buffalo Chicken: ranch dressing, chicken strips, hot sauce, and blue cheese crumbles Breakfast pizza- scrambled eggs, sausage gravy, shred American cheese

Fresh. Convenient. Variety Â

Guide for Home Style Operation: 6:00 Mondays and Thursdays: Soak hash browns ASAP in very hot tap water for 15-20 minutes; be sure to drain potatoes well. Setup: •

(4) long shallow pans for pancakes

•

(5) deep ½ pans for potatoes, and

•

(6) fryer baskets

•

(2) ½ shallow pans for soy patties

On pancake days, set up dishpan for mixing; water first (13 cups per box); then mix 2 boxes of mix at a time. (Pancakes are 40 servings per box) Check waffle mix daily; mix one bag with 10 cups of water. MEASURE for good consistency. Write out MENU for breakfast and lunch so students can make signs; also MENU for Grill area. Turn on grill, check MENU to see if fryers need to be turned on. If fryers are not needed for breakfast, leave them off until 10:30. 6:30: Begin cooking soy vegan patties, then hash browns (if on MENU). 6:45: Begin cooking home fries (if on MENU). If time is available, inventory grill freezer, and have student assist in putting away freezer stock. AFTER BREAKFAST IS UP AND GOING, there will be time to return to the kitchen to weigh 3 lbs. each of mushrooms and onions for the grill area for lunch. Get cutting board for Home Style sandwiches. Get rags, potholders, and cutting gloves ready.

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Homestyle: Carved meat- Same for both lunch and dinner. -During lunch the meat is pre sliced â&#x20AC;˘

Brisket needs to be sliced cold before it is heated.

-During dinner the meat is carved Lunch will always have a sandwich, entrĂŠe, starch, and vegetable. -Sandwich prepared in concept and vegetable and starch prepared in kitchen. Additional items served daily: -Macaroni and cheese- re-therm in hot water bath then topped with cheese and held in cook n hold. -During lunch: Macaroni and cheese, grilled white and wheat cheese sandwich. -During dinner: Macaroni and cheese, grilled white and wheat cheese sandwich, mashed potatoes, gravy, with an additional starch, and vegetable. -During dinner we have three to four entrees excluding Friday. Leftovers: -Date and labeled and put on the AM/PM shift leftover rack. -Use ASAP as an extra. Miscellaneous: -Clean utensils in the concepts wash, rinse, sanitize. -Concept must be ready to go ten minutes before opening. -All nutrition labels must be Culinary Service labels no hand written. -Make sure students are in proper PPE (i.e. burn sleeves, cut gloves, hot pads). -Keep concept clean during meal period.

Fresh. Convenient. Variety Â

Soups.

Entree Rotated Vegetarian Entree.

Meat

Cream Base

Oyster Crackers

Vegetarian

All soups should be placed on 5.

All entree's should be placed on 7.

Grill Cheat Sheet Hamburger Patties

30 per case

Chicken Breast (Raw)

80 per case

40 per bag

Bacon Strips

1 tray

15 servings

Fish Tail (5 oz.)

32 servings per case

Hot Dog

40 servings per case

20 servings per bag

Chicken Nuggets

10 Ibs. Per case

50 servings per case

French Fries

30 Ibs. Per case

48 servings per case

Sauteed Onions

8 servings per Ib.

Sauteed Mushrooms

16 servings per Ib.

Vegetarian Buffalo Wings

8 boxes per case

26 servings per box

Vegetarian Meatballs

106 servings per case

53 per bag

Veggie Burger

12 servings per bag

1 patty/1 serving

Fresh. Convenient. Variety

Grill: Produce: -Sliced onions -Green pepper strips -Fresh sliced mushrooms Cooks: -Bacon -White feather farms 4oz chicken breasts • • • •

Kept on ice while out in the concept When grilling off chicken make sure to keep at a lower temperature to prevent the product from drying up. Can use the reach in cooler near the hand washing sink in the kitchen. Must be emptied at the end of the shift. Leftovers get cut up for the salad bar.

Storeroom: -Hamburger buns -Wheat buns •

Make sure not to stack to high or they will smash.

-Hot dog buns -Canned mushrooms (only if we run out of fresh) Freezer: -3-1 Beef patties •

Leftovers go to Pomodoro for cheeseburger pizzas.

-4-1 Hot dogs -5oz breaded cod tail -French fries -Veggie entrée:

Fresh. Convenient. Variety

• •

Veggie entrée gets baked in the oven. Veggie buffalo nuggets and veggie meatless balls.

Miscellaneous: -Keep water in drip pans -Clean utensils in the concepts wash, rinse, sanitize. -Concept must be ready to go ten minutes before opening. -All nutrition labels must be Culinary Service labels no hand written. -Make sure students are in proper PPE (i.e. burn sleeves, cut gloves, hot pads). -Keep concept clean during meal period.

Grill Lunch/Dinner Customer Rotated deep fried chicken during lunch only

Veggie e ntrée Fries

Fish

Hot dogs

Sauteed Sliced Onions and pepper strips

Grilled Chicken

Mushrooms Bacon

Hamburgers

Server

Fresh. Convenient. Variety

DELI AND GRAB & GO RACK AND WHAT SHOULD BE ON IT? 1. 2. 3. 4.

1-gallon dill pickel slices drained and divided into 2, 1/6 deep pans 1-gallon banana peppers same as above. 1 can sliced olives drained and divided into 1/6 shallow pans. 5 pounds of both american sliced and swiss sliced cheese divided into 2, 1/6 deep pans. 5. 1 tray of each hard cheese that we have (mozzerella, swiss, colby, and pepper jack ) 6. 1-5# bag of mozzerella shredded. 7. 1-2 Â˝ # bag of spinach. 8. 1-5# bag of shredded lettuce. 9. 1-5# bag each tuna and egg salad. 10. 1-5# bag pepperoni large slice. 11. 1 tray each of tomatoes and cucumber slices. 12. 2-1/3 pans of roast beef, ham, and turkey about 5# each pa. 13. 2-1/6 pan deep of salami. 14. 1 tub each of veggie cream cheese and whipped cream cheese. 15. One bag each of sliced red onion, sliced carrots, and pepper strips.

Please use all items in the 4 door cooler in deli first then stock from rack to your cooler.

Fresh. Convenient. Variety Â

Empty

Rotated Hummus

Turkey

Ham

Hummus

Ham

Hummus

Roast Beef

Pepperoni

Roast Beef

Grilled Chx Strips

Salami

Egg Salad

Rotated Hummus

American Cheese

Wholey Swiss Pepper Jack

Colby Jack Cheese Provolone Cheese

Swiss

Shredded Lettuce

empty

Customers

Turkey

Pepperoni

Swiss

GnG Condiments

Salami

White Colby jack Provolone American American

Deli Condiments Miracle Buffalo Chipotle Mustard Whip Ranch Mayo

Italian

Buffalo Chipotle Ranch Mayo

Mayo

Pepperjack

Mozzerella

Lettuce

Olives

Tomato Sliced Sliced Cucumbers Jalapenos

Empty Sliced Tomatoes Spinach

Sliced Jalepenos

Banana Peppers

Spinach

Cucumbers

Sliced Olives

Sliced Pickles

Banana Red Onions Peppers

Pickles

Onions

Tri Colored Peppers

Green Peppers

Salt and Pepper

Carrots

Tri Sliced Red Colored Onions Peppers Carrot Discs

Empty

Grab N Go

White Onion

Veg. Cream Cream Cheese Cheese

Deli

Fresh. Convenient. Variety

Fresh. Convenient. Variety Â

Fuego Hot Setup

Customer TACO

CHIPS

TORTILLA BOWLS

PORK CARNITAS

VEGGIE CRUMBLES

TACO SHELLS

FAJITA CHICKEN

VERDE CHICKEN

REFRIED BEANS FAJITA TEX MEX VEGETABLES

CILANTRO LIME RICE JALAPENO CHEESE

Server

Fuego Cold Setup Customer Bottled s auces: Chipotle mayo, Enchillada s auce, Frank's hot s auce

SLICED BLACK OLIVES

CSK SALSA

DICED TOMATOES

GUACAMOLE

CHOPPED GREEN ONIONS SHREDDED LETTUCE SLICED BANANA PEPPERS

PICO DE GALLO

JALAPENOS

MEXICAN SHRED CHEESE

Server

Fresh. Convenient. Variety

Shively Court Breakfast Setup Omelet, Quesadilla, and Burrito Bar Omelet Cart: -

Omelet cart is inside the cooks cooler. Grab 8 metal 1/3 pans & 6 black 1/3 pans. All pans need to be changed out and filled. Fill new pans with enough new product that when combined with the leftover (if there is any), there will be a full pan.

Omelet Bar: -

Check off items on the Omelet Bar log sheet for the next day after it is filled and put in the cart. For service records keep track of onions, egg beaters, egg whites, fried eggs, omelet cheese, green peppers, and mushrooms.

Location: Produce Cooler:

Freezer:

Cooks Cooler:

- Bacon - Pork Sausage

- Chicken -Eggs/Liquid

Spinach Diced Ham (or freezer) Eggs Bacon (or freezer) Green Peppers gallo Onion Mushrooms Tomatoes

Dairy Cooler: Shredded American Cheese Monterrey Jack Cheese Feta

Stock Room or Salad Cooler: - Banana Peppers - Olives -10â&#x20AC;? wraps

-Ham -Veg. Crumbles -Flat out wraps

-CSK Sausage -Pico de -Chicken Sausage -Chipotle Mayo

Warmers: -Hash browns -Scrambled eggs

Fresh. Convenient. Variety Â

Omelet Mix: -

Have at least 25# (5 cartons) of the frozen liquid eggs with citric acid on a rack. 3 cartons (15# each) fit into well (there’s a specific well that fits: the one without the extra 1 1/2'” – 2” lip, the “sleeker” one). Comes in carton with blue writing.

Egg Whites: -

Say “egg whites” on the carton. Have at least 15# (3 cartons) on rack. One carton will fit into the specific pans that need to be used (taller 1/3 type pans with a very short lip on the edge)

Egg Substitute: -

Measured in quarts (one carton equals one quart). Have at least 3 quarts on cart. Same pan as egg whites (used (taller 1/3 type pans with a very short lip on the edge)

*Liquid eggs can be found in cooks cooler on the right, up against the front wall. * Leftovers will usually fit into the pan with these amounts as well.

Egg Flats: -

Have at least 2 full flats. 30 eggs per flat. Found in cooks cooler on the left, towards the back. 1 servings equals 2 eggs o Ex: 64 eggs = 32 servings (recorded in the binder). o Ex: 75 eggs = 37 ½ servings (recorded in the binder).

Produce Cooler: - Spinach – Right, front, top -

Diced Ham – Left, front, top (in a bag on a tray) or in freezer, left, ¾ backish.

Fresh. Convenient. Variety

Chopped Green Peppers – • Right, towards back middle if there are none that small & have time, chop up 2-3#.

Chopped Onions – White • Right, towards back middle if there are none that small & have time, chop up 2-3#.

Mushrooms – Brown box, right, towards back shelf, on top. Tomatoes – Black pan, left front towards the middle. • Diced • If none that small, slice more that are already sized with the tomato slicer sideways (If you have never used it before, or are not use to the machine ask someone to show you how, or you could ask a student who knows how do it for you. • If there are some already sliced and they are todays date you don’t need to change the pan out.

Banana Peppers • • •

There’s usually an open container in the salad cooler (usually on the bottom right) Located in the stock room on front shelf, on bottom. Make sure to put the date on the lid when the jar was opened.

Olives- Sliced black olives • Check in the salad cooler for plastic container with green lid first. • If none there, or not enough, check the stock room in the front on the rolling contraption. It is in a metal can.

Feta • •

Usually an open bag in a white container in the salad cooler on the left bottom. If not, located in the dairy cooler, towards the back on the right.

Chicken Sausage •

Comes in a 5# bag from CSK raw labeled CSK Chicken Ground Seasoned Bulk.

Fresh. Convenient. Variety

Freezer: -

Bacon •

3/8” pieces, left towards the back.

•

Left, towards the back.

Pork Sausage

Dairy Cooler: -

Shredded American Cheese • Left, back bottom shelf (brown box)

Mexican Blend Cheese • Left, back bottom shelf

Cooks Cooler: -

CSK Chicken Strips • Back wall, middle, bottom.

Pico de Gallo

•

Back wall, middle, top.

•

To the right on the dressing cart.

Chipotle Mayo

Miscellaneous: Cooked toppings that can be served on pizza can be given to Pommodoro. Cold toppings that we use on Fuego need to be used there. Cooked chicken sausage can be reheated once.

Fresh. Convenient. Variety

Condiment Bar/Pateries

Location: Produce Cooler: -Thawed assorted bagels (Plain, Wheat, Blueberry, Everything, and Cinnamon and Raisin) -Fruit -Grapefruit -Applesauce - Coffee Cake -L/F Muffins

Dairy Cooler: -Cream Cheese -Whipped Margarine -Vanilla, Strawberry, and Blueberry yogurt

Cooks Cooler -Sals

Fresh. Convenient. Variety Â

Storeroom: -Applesauce -Pineapple Premium Cut -Tropical Fruit -Granola -Waffle mix -Strawberry and Grape Jelly -Peanut Butter Creamy and Crunchy -Assorted Bread -English Muffins -Catsup, Hot Sauce, Mustard and Sriracha

Brick Hill Grill: Locations: Warmers: Sausage Gravy Main EntrĂŠe Sausage patty, link, or smokies Bacon Breakfast Potato **Dehydrated hash browns every day for breakfast burritos Scrambled Eggs Soft Cooked Eggs Vegan Sausage Storeroom: Syrup

Fresh. Convenient. Variety Â

Hot Caramel/ Hot Fudge

Ice Cream 3 1 5 4 6 2 Plated Cake.

Cookies Hot desserts

1-‐ Marshmallow 2 Cherries 3-‐ Sprinkles 4-‐ Choc. Syrup 5-‐ Choc. Chips 6-‐ Oreo Pieces Circles l eft of numbers = Peanuts Health bar pieces M&M's.

Desserts: Produce Cooler: Where cakes and fudge brownie pudding are kept. Hallway near the the freezer: Where cookies and cupcakes are kept.

Ice cream cones

When pulling desserts make sure to grab oldest product first. FIFO Miscellaneous: -‐Clean utensils i n the concepts wash, rinse, sanitize. -‐Concept must be ready to go ten minutes before opening. -‐All nutrition l abels must be Culinary Service l abels no hand written. -‐Make sure students are i n proper PPE (i.e. burn sleeves, cut gloves, hot pads). -‐Keep concept clean during meal period.

Fresh. Convenient. Variety

New Foodservice Worker Training Outline (Shively)

Topic

Detail

Introductions/Overview (8:30 AM)

Management: Sandy Dowler, General Manager Ray Hensler, Production Manager Terry Walburn, Asst. Manager Student Leaders Employee Entrances Time Clock Employee Information Stations Employee Bathrooms/Lockers Small Wares Large Equipment Coolers: Cooks Produce Dairy Main Freezer BOH Kitchen Lines Laundry Baker’s Corner: 1-2 Student Employees Fuego: 2 Student Employees Brick Hill Grill: 1 Full Time Employee 2 Student Employees Touch of Home: 1 Full Time Employee 2 Student Employees Pomodoro: 1 Full Time Employee 3 Student Employees East Deli: 2 Student Employees Soups/Vegetarian/Special Diet: 1 Full Time Employee 1 Student Employee Salad Bar: 1 Full Time Employee 3 Student Employees --

Tour (8:45 AM)

Shively Concepts (Part of Tour)

Break (9:45 AM) Equipment Training (10:00 AM)

Panini/Quesadilla Press Conveyor Toaster Pizza/Impinger Oven

Fresh. Convenient. Variety

Garnishing Techniques (10:30 AM) Cooking Techniques (11:00 AM)

Sanitation (12:00 PM) Round Table Questions (12:30 PM) Lunch (12:45 PM) Unit Training with Shively Management (1:15 PM)

Concepts (Stations, Buffet Style/Pans) Pizza Char Grilling Flattop – Grilled Cheese Roasting – Veggies Special Diets Station Cleanliness Mise en Place Product Storage ----

Concept

Topic

Detail

Grill

• • • • • • • • • •

Grilled Chicken Fried Chicken-Tenders, nuggets, wings French fries Fish tails Hot dogs Sautéed sliced onions and peppers Sautéed mushrooms Bacon Hamburgers Hot Breakfast Monday - Friday

Cooks Responsibilities

• • • • • • •

Stocking all products for shift Prepping and cooking foods to proper temperature. Safety, cross contamination, sanitation practices. Quality control Customer service Cleanliness of concept and surrounding areas Production sheets

Student Responsibilities

• • • •

Assisting cooks with non-cooking duties Customer service Cleanliness of concept Safety

• • •

Italian tossed salad Pepperoncini peppers Cherry peppers

Fresh. Convenient. Variety

Pomodoro

Cooks Responsibilities

Student Responsibilities

Homestyle

• • • • • • • • • • •

Spaghetti Rotini Bowtie Penne Shrimp Grilled chicken Meat sauce, on meat sauce, alfredo sauce Specialty pizza Meat lovers pizza Pepperoni pizza Cheese pizza

• • • • • • o o o o

• • • • • •

Sandwich of day Main Entrée Potato’s Vegetables Grilled cheese mac n cheese Carved meat

• • • • • • • •

Carved meat 2 entrees Dinner bread Vegetables Carbohydrate Mashed potatoes and gravy Grilled cheese Mac n cheese

Lunch

Dinner

Fresh. Convenient. Variety

Cooks responsibilities

• • • • • • •

Student Responsibilities

o o o o

Assisting cooks with non-cooking duties Customer service Cleanliness of concept Safety

Fuego

o o o o o o

Omelet and Breakfast Burrito Bar during breakfast hours Burritos Nachos Tacos Taco Bowls Quesadillas

Baker’s Corner

Cooks Responsibilities Student Responsibilities Menu

Deli/Grab N Go

Cooks Responsibilities Student Responsibilities Menu Cooks Responsibilities Student Responsibilities

o o o o o

12 varieties of hand dipped ice cream Various Toppings Featured dessert of the day Coffeecakes and muffins during breakfast hours

o o

Made to order subs/sandwiches

Fresh. Convenient. Variety

Protective Personal Equipment (PPE) for Shively

Equipment

Student PPE

Cook PPE

CW PPE

Brick Stone Oven

N/A

Combi Ovens (Working)

N/A

Designated tool to pull out products Steamer Gloves/hot Pads

Convection Ovens (Working)

Burn Sleeves, Hot Pads

Hot Pads

N/A

Can Opener/Cans

Cut Gloves both Hands

Dish Machine

N/A

Rubber Gloves

Flat Top Grill (Cleaning)

Heavy Duty Apron, Rubber Gloves Steamer Gloves both Hands

N/A

Flat Top Grill (Working)

N/A

Steamer Gloves both Hands Burn sleeves (Shively)

Fryers (Cleaning)

N/A

Fryer Gloves

Fryers (Working)

Burn Sleeve

Burn sleeves (Shively)

N/A

Hot Plate

Hot pads

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

N/A

Induction Range

N/A

Knives (cleaning)

Burn sleeves, disposable gloves Cut Glove Non-Dominant Hand Cut glove on both hands

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

Cut Glove NonDominant Hand Cut glove on both hands N/A

Large Kettles (Cleaning)

Burn Sleeves

Panni Press

Burn Sleeves, Disposable Gloves Steamer gloves

N/A

Long Sleeves, Burn Sleeves N/A

Steamer gloves

Burn Sleeves

N/A

Rubber Gloves

Burrito Press (Fuego)

Burn Sleeve, Cut Glove both Hands Heavy Duty Apron, Rubber Gloves Burn Sleeves

Burn Sleeves

N/A

Range (Open Burner)

Burn Sleeves, white gloves

Burn sleeves

N/A

Robot Coupe (Food Proccesor, Working) Robot Coupe (Food

Plunger

N/A

Cut Gloves both Hands

N/A

Knives (operating)

Pasta Cooker Pizza Oven (Impinger) Pots And Pans

N/A

Fresh. Convenient. Variety Â

Processor, Cleaning) Sirloin Grill (Cleaning)

Burn Sleeves, Hot Pads

N/A

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

N/A

Slicers

N/A

Cut Gloves both Hands

N/A

Small Kettles (Cleaning)

Burn Sleeves

N/A

Steamers (Working)

Burn Sleeves, Hot Pads

N/A

Sub Toaster (Serving Line)

Burn Sleeve

Steamer Gloves both Hands N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

N/A

Waffle Irons

Burn Sleeves

N/A

Warmers & Cook N Hold

Burn sleeves, Hot Pads

Hot Pads

N/A

Wedger (Tomato/Lemon)

Cut Gloves both Hands

N/A

Woks

N/A

Burn Sleeves

N/A

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

Food Service Worker Training The District on West Green

New Foodservice Worker Training Outline (The District)

Topic

Detail

Introductions/Overview (8:30 AM)

Management: Dennis Washington, General Manager Sally Smathers, Production Manager Brian (Ozzy) Oswald, Asst. Manager Joe Kunkel, Asst. Manager Erik Keller, Sous Chef Student Leaders Employee Entrances Time Clock Employee Information Stations Employee Bathrooms/Lockers Small Wares Large Equipment Coolers: Cooks Main Freezer Produce Dairy Meat Noodled BOH Kitchen Laundry West Greens: 1 Full Time Employee (Split w/ Margaret’s) 4 Student Employees Margaret’s: 1 Full Time Employee (Split w/ West Greens) 1 Student Employee Carver’s Cut: 2 Full Time Employees 4 Student Employees Between the Bread: 1 Full Time Employee (Split w/ Destinations) 5 Student Employees Destinations: 1 Full Time Employee (Split w/ Between the Bread) 2 Student Employees Noodled: 1 Full Time Employee 5 Student Employeees --

Tour (8:45 AM)

Shively Concepts (Part of Tour)

Break (10:00 AM)

Rotisserie Churrasco Grill Robot Coupe Spice Grinder

Fresh. Convenient. Variety

Equipment Training (10:15 AM)

Equipment Training Cont. (10:15 AM)

Combi Ovens Warming Drawers Utensil Washers Carving Stations MTO Salad Station Fro-Yo Machines Panini Press Crepe Maker Wood Stone Oven Hot Boxes/Warmers Induction Cook Tops Turbo Ovens Pasta Cookers Knife Sharpener Honing Steel Ice Machine Peanut Butter Machine

Garnishing Techniques (12:30 PM) Lunch (1:00 PM) Cooking Techniques (1:30 PM)

15 Minute Break (3:15 PM) Sanitation (3:30 PM)

Round Table Questions (4:15 PM) End of Day (5:00 PM)

Concepts (Stations, Buffet Style/Pans) -Naan/Pita Roasting (Meat/Veggies) Salad Action Station Steaming Combi Cookery How to “toss” a Saute Casseroles Crepes -Station Cleanliness Mise en Place Product Storage Personal Appearance Show Cookery/Display ---

Protective Personal Equipment (PPE) for The District

Fresh. Convenient. Variety

Equipment

Student PPE

Cook PPE

CW PPE

Brick Stone Oven

N/A

Combi Ovens (Working)

N/A

Designated tool to pull out products Steamer Gloves/hot Pads

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Hot Pads

N/A

Cut Gloves both Hands

N/A

Rubber Gloves

Flat Top Grill (Cleaning)

Heavy Duty Apron, Rubber Gloves Steamer Gloves both Hands

N/A

Flat Top Grill (Working)

N/A

Steamer Gloves both Hands N/A

Fryers (Cleaning)

N/A

Fryer Gloves

Fryers (Working)

Burn Sleeve

N/A

Hot Plate

Hot pads

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

N/A

Induction Range

Burn sleeves, disposable gloves

N/A

Knives (operating) Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Cut Glove NonDominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

N/A

Large Kettles (Cleaning)

Burn Sleeves

Panni Press

Burn Sleeves, Disposable Gloves Steamer gloves

N/A

Long Sleeves, Burn Sleeves N/A

Steamer gloves

Burn Sleeves

N/A

Rubber Gloves

Burrito Press (Fuego)

Burn Sleeve, Cut Glove both Hands Heavy Duty Apron, Rubber Gloves Burn Sleeves

Burn Sleeves

N/A

Range (Open Burner)

Burn Sleeves, white gloves

Burn sleeves

N/A

Robot Coupe (Food Proccesor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

N/A

Cut Gloves both Hands

N/A

Burn Sleeves, Hot Pads

N/A

Dish Machine

Pasta Cooker Pizza Oven (Impinger) Pots And Pans

N/A

Fresh. Convenient. Variety Â

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

N/A

Slicers

N/A

Cut Gloves both Hands

N/A

Small Kettles (Cleaning)

Burn Sleeves

N/A

Steamers (Working)

Burn Sleeves, Hot Pads

N/A

Sub Toaster (Serving Line) Tilt Skillet (Cleaning)

Burn Sleeve

Steamer Gloves both Hands N/A

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

N/A

Waffle Irons

Burn Sleeves

N/A

Warmers & Cook N Hold

Burn sleeves, Hot Pads

Hot Pads

N/A

Wedger (Tomato/Lemon) Woks

Cut Gloves both Hands

N/A

Burn Sleeves

N/A

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

Food Service Worker Training Baker Center

Unit Specific Orientation for West 82

Topic

Detail

Office Tour/Management Introductions

Main Office and Catering Offices: Eve Wharton, Asst. Director Annie Stanley, General Manager – Catering Elizabeth Dahlen, Asst. Manager – Catering Mike DePerro – Asst. Manager – Catering Phil Staten, Production Manager Kitchen Offices: Kevin Hurst, General Manager – West 82 Ben Billings, Asst. Manager – West 82 Latitude 39: Jeramy Spitler, Sous Chef

West 82 Concepts

Deli: 0 Full Time Employees 4 Student Employees Grill: 2-3 Full Time Employees 2-4 Student Employees Verde: 0 Full Time Employees 3-4 Student Employees Brick Oven: 0 Full Time Employees 3 Student Employees Fast Lane: 0 Full Time Employees 3 Student Employees Salad Bar: 1 Full Time Employee 2 Student Employees

Points of Interest

Employee Entrances Time Clock Lockers Bathrooms Equipment Training: Convection Ovens Steamers Steam Jacketed Kettles Char Grill Flattop Grill Open Burner Range Mixer Dish Machine Pots and Pans Hot Boxes Warming Drawers Wood Stone Oven Coffee Brewer Tomato Slicer Small Wares Locations Laundry Room Loft Storage Cooks/Produce Cooler

West 82 Main Kitchen

Fresh. Convenient. Variety

West 82 Main Kitchen

Dairy Cooler Main Kitchen Freezer Back Storage Freezer Back Storage Cooler Bottled Beverage Cooler Dry Storage

4th Floor Kitchen

Cooler Freezer

Latitude 39

Cooler Various Reach In Coolers

Garnishing Techniques

West 82 (Concept/Plated) Catering (Plated/Station/Buffet) Latitude 39 (Plated)

Proper Cooking Techniques

Sauteing Char Grilling Blanching Standard Breading Procedure Searing Example BEO: Event Name/# Event Time # of Guests Menu Garnishes On Premise vs. Off Premise Carved Items

BEO/Catering Sheets

Understanding the Difference

Catering/Latitude/West 82

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

West 82 Concept training and time Concepts: Verde: • •

Training time; 3 hours Training performed by cook 1

Brick Oven; • •

Training time; ½ hour Training performed by cook 1

Grill; • •

Training time; 2 days Training performed by cook 1

Salad Bar; • •

Training time; 4 hours Training performed by cook 1

Kitchen/catering • •

Training time; 1-2 days and ongoing depending on duties. Training performed by Chef, cook 3 and cook 1.

Fresh. Convenient. Variety

Concept Overview for West 82

Concept

Topic

Detail

Verde

Hours of Operation

10:30am – 7pm Monday – Thursday 10:30am – 4pm Friday

Cooks Responsibilities

Student Responsibilities

Burritos, quesadillas, taco bowls and nachos made to order with choice of fillings. Heat, prepare and batch cook hot items for the concept: • Proteins; pork, beef, chicken and tofu • Veggies; sautéed mixed peppers and onions • Cilantro Rice; Brown and basmati • Beans; Pinto and black • Corn salsa • • • •

10:30am – 7pm Monday – Thursday 10:30am – 4pm Friday

Hours

Cooks Responsibilities Brick Oven

Student

Open concept Stock concept and rotate items Wheat and white tortilla shells Toppers; sliced black olives, sliced jalapenos, shredded lettuce, shredded cheeses, pico de gallo, hot salsa, ranchero salsa, guacamole, sour cream, tortilla chips and nacho cheese. o Prepare menu items to order per customer orders. o Keep area clean and organized. o At close. o Clean, organize and rotate all stock and coolers o Clean and sanitize all tables, shelves and equipment. o Clean walls behind concepts, pull equipment out. o Sweep and mop under and around all equipment o Assist with any kitchen cleaning.

Variety of deep dish pizza, variety of hearth baked thin crust pizza, and cheesy bread with marinara. Heat and batch cook marinara for the concept. • • • •

Open concept Stock concept and rotate items. Pizza dough from CSK Pizza toppers; sauce, cheese, pepperoni, sausage, bacon, misc. vegetables, etc.

Fresh. Convenient. Variety

Responsibilities

Student Responsibilities Brick Oven Hours

Cooks responsibilities

Grill

Student Responsibilities

o Prepare, bake and serve pizzas for customers by the slice or whole pizza. o Keep area clean and organized. o At close. o Clean, organize and rotate all stock and coolers o Clean and sanitize all tables, shelves and equipment. o Clean walls behind concepts, pull equipment out. o Sweep and mop under and around all equipment o Assist with any kitchen cleaning. 10:30am – 7pm Monday – Thursday 10:30am – 4pm Friday Exception! Egg sandwiches are available on the burger side everyday starting at 7am. • Burger side; burgers and egg sandwiches to order • Sandwich side; chicken tenders, chicken patties, grilled chicken, steak sandwich, gyro, falafel, grilled cheese, Reuben’s and breaded fish sandwich. • French fries and onion petals • Open concept. • Stock concept and rotate items • Burgers, chicken, cheeses, deli meats, eggs, breads, sauces, vegetable toppers. o Prepare menu items to order. o Grill burgers o Egg sandwiches o Cook vegetable toppers o Griddled items; steak sandwich, gyro, grilled cheese, etc. o Assist with customer ordering o Keep students busy during non-rush periods. Cleaning, organizing, re-stocking o Clean, organize and restock station. o At close; o Re-stock all items o Clean grills and griddles. o Clean all grease traps o Clean around grills and griddles. o Take all utensils to dish area. o Assist with any kitchen cleaning. • • •

Open concept Assist with stocking concept Vegetable toppers, sauces, breads, fries, chicken patties, chicken tenders, breaded fish.

Fresh. Convenient. Variety

o o o o o o o o o o o o o

Student Responsibilities

Take customer orders. Prepare deep fried items. Put toppers on specified sandwiches. Keep area clean and organized through-out the day. Stay busy At close. Clean, organize and rotate all stock and coolers Clean and sanitize all tables and shelves Clean walls behind concepts, pull equipment out. Sweep and mop under and around all equipment Clean wall under hood vent Clean around fryer Assist with any kitchen cleaning.

Grill Hours Menu

Cooks responsibilities

Deli

Student Responsibilities

10:30am – 7pm Monday – Thursday 10:30am – 4pm Friday Variety of deli sandwiches. create your own sandwich; • Buffalo Bacon Chicken wrap • Basil pesto chicken • classic club • baja club • Veg out wrap • Cubano • Mediterranean turkey None • • • • • • • • • • • • • •

Open concept Stock concept and rotate items. sourdough white, wheat or rye ciabatta roll flat bread Italian herb sub bun whole grain sub bun whole wheat tortilla flour tortilla spinach tortilla turkey, ham, chicken, bacon, roast beef tuna salad, hummus cheeses; American, cheddar, Swiss, provolone, pepper jack, feta toppers- red onion, lettuce, tomato, pickle, spinach, jalapeno, roasted red pepper, black olives

Fresh. Convenient. Variety

•

Student Responsibilities Deli Salad Bar

Hours Menu Cooks Responsibilities

Student Responsibilities

sauces and dressing; mayonnaise, chipotle mayonnaise, spicy mustard, Dijon mustard, yellow mustard, balsamic vinaigrette, basil pesto, ranchero sauce, ranch dressing, Italian dressing, buffalo sauce,

o Prepare, toast and serve for customers. o Keep area clean and organized through-out the day. o Stay busy o At close. o Clean, organize and rotate all stock and coolers o Clean and sanitize all tables and shelves o Clean walls behind concepts, pull equipment out. o Sweep and mop under and around all equipment o Clean wall under hood vent o Clean around fryer o Assist with any kitchen cleaning. 10:30am – 7pm Monday – Thursday 10:30am – 4pm Friday Variety of salad greens, salad toppings, pre-made salads, yogurt, soups, and rotating hot food items • Prepare hot food items according to menu rotation and recipes • Heat bagged soups according to rotation and amounts • Prepare salad bar greens and toppings • Open bagged salad bar items according to rotation. • Prepare yogurt bar and toppings • Set up salad bar items on salad bar • Fill dressing bottles • Put nutritional signs up for salad bar • Stock concept and rotate items. § Salad bar toppings § Stock soups § Put out hot food items § Stock condiment topper area § Assist with salad bar preparation o Keep area clean and organized through-out the day. o Stay busy o At close. § Clean, organize and rotate all stock and coolers § Clean and sanitize all tables and shelves § Clean walls behind concepts, pull equipment out. § Sweep and mop under and around all

Fresh. Convenient. Variety

§ Hours Kitchen/Catering

Menu Cooks responsibilities

Kitchen/Catering

Student responsibilities

equipment Assist with any kitchen cleaning.

Varied depending on catered events Variety of hot and cold food items for the West 82 concepts and Catering • Prepare daily hot and cold items for catered events • Follow prep lists and menus • Follow recipes • Assist with any west 82 concept productions. • Keep students busy. Cleaning, organizing, re-stocking • Clean, organize station. • At close; o Assist with kitchen cleaning. • Assist with catering and west 82 preparation • Keep area clean and organized through-out the day. • Stay busy • At close. o Clean, organize and rotate all stock and coolers o Clean and sanitize all tables and shelves o Clean walls behind concepts, pull equipment out.

Fresh. Convenient. Variety

Protective Personal Equipment (PPE) for West 82

Equipment

Student PPE

Cook PPE

CW PPE

Brick Stone Oven

N/A

Combi Ovens (Working)

N/A

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Designated tool to pull out products Steamer Gloves/hot Pads Hot Pads Cut Gloves both Hands N/A

Cut Gloves both Hands

N/A

Cut Gloves both Hands

N/A N/A

Flat Top Grill (Cleaning)

Heavy Duty Apron, Rubber Gloves Steamer Gloves both Hands

Flat Top Grill (Working)

N/A

Steamer Gloves both Hands N/A

Fryers (Cleaning)

N/A

Fryer Gloves

Fryers (Working)

Burn Sleeve

N/A

Hot Plate

Hot pads

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

N/A

Knives (operating)

Cut Glove Non-Dominant Hand

Knives (cleaning)

Cut glove on both hands

Large Kettles (Working)

N/A

Cut Glove NonDominant Hand Cut glove on both hands Steamer Gloves

Large Kettles (Cleaning)

Burn Sleeves

Long Sleeves, Burn Sleeves

Pots And Pans

N/A

Rubber Gloves

Burrito Press

Heavy Duty Apron, Rubber Gloves Burn Sleeves

Burn Sleeves

N/A

Range (Open Burner)

Burn Sleeves, white gloves

Burn sleeves

N/A

Robot Coupe (Food Processor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

N/A

Cut Gloves both Hands

N/A

Sirloin Grill (Working)

N/A

Slicers

N/A

Steamers (Working)

Burn Sleeves, Hot Pads

Cut Gloves both Hands Burn Sleeves, Hot Pads Burn Sleeves, Hot Pads Cut Gloves both Hands Steamer Gloves both Hands

Dish Machine

Burn Sleeves, Hot Pads

Rubber Gloves

N/A

Cut glove on both hands N/A

N/A N/A N/A N/A

Fresh. Convenient. Variety Â

Toaster (concepts)

Burn Sleeve

N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

N/A

Warmers & Cook N Hold Wedger (Tomato/Lemon) Merrychef oven

Burn sleeves, Hot Pads

Cut Gloves both Hands Hot Pads Cut Gloves both Hands N/A

N/A

Cut Gloves both Hands Designated tool to pull out products

N/A

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

West 82 Grill Cook (Burger side and Sandwich side) POSITION OVERVIEW: Your main responsibility as a grill cook are to prepare the grill menu items following proper procedures while providing the best possible customer service, help nourish the ohio univeristy community to promote learning and excellance, lead the student workers, and maintaining a safe and clean work envirionment. Cooking at the grill is your primary focus however you will be asked to assist with catering or other areas as needed.

GENERAL INFORMATION: • • •

• • • • • •

Make sure you are in proper dress code before clocking in at your scheduled time; if you have misplaced your I.D. badge notify the office manager of your arrival time. Wear your issued uniform. All male floaters must be clean shaven. If you would like a beverage please use the fountain drink cups provided with a straw and a lid labeled with your name. Drinks are to be kept out of sight of customers at all times and in the proper designated area. Breaks are determined by Management and the cook 3. Use of cell phones is prohibited while working. If you are seen on your cell phone you will be disciplined. Maintain an organized, clean and sanitary work area at all times. Follow all safety work rules Stay busy at all times, if you have completed all of your regular tasks and do not know what to do next ask the cook 3 for assistance. Be sure to clock out on time.

Morning Grill Cook Duties • • •

•

Turn on both char broilers, both griddles and hood vents Make sure all breakfast sandwich items are available first Put bagged soup into kettles of simmering water to be heated. o Number of soups per day depends on the time of year- ask the cook 3 or lead cook. Assist with verde rice preparation. o Follow verde rice recipes located in the kitchen.

Fresh. Convenient. Variety

â&#x20AC;˘

Check stock levels of all food items in coolers according to station set-up. (mise en place)

Grill- burger side griddle drawers

Char-broiler drawers

top drawer American cheese

2 pks

pepper jack cheese

Cheddar cheese

2 pks

Swiss cheese

provolone cheese

2 pks

sliced ham

fresh spinach bottom drawer fresh eggs veggie burgers

sliced jalapeno

top drawers thawed burger patties

2 pks 2 pks 1 ctn 1 ctn

bottom drawers raw chicken breast

bread rack

buffalo sauce

1 gal

onion petal sauce sliced jalapeno

1 gal 1 gal 2 bags 2 bags 2 bags 2 bags 2#

bagged sliced red peppers bagged sliced yellow peppers bagged sliced green peppers sliced mushrooms

2 bags

2 flats 12 ea

Lift top prep unit

bagged sliced red onion

4 bags

50 ea 50 ea

2-oz cups buffalo sauce 2-oz cups onion petal sauce

English muffins

8 pks

hamburger buns

12 pks

Grill-sandwich side top drawer American cheese

2 pks

pepper jack cheese

Cheddar cheese

2 pks

Swiss cheese

provolone cheese

2 pks

sliced turkey

2 pks 2 pks 1 ctn

bread rack Wheat bread

white bread

Fresh. Convenient. Variety Â

sliced corned beef bottom drawer sliced raw steak

•

1 ctn

sliced gyro meat

1 ctn

4 bags

pita bread swirl rye

4 2

hoagie bun

2 dz

Check and assemble cooking utensils and pans (mise en place) o 4 tongs o 4 spatulas- 2 for each side o Grill scraper o 4 Basting covers- 2 for each griddle o 4-6 inch deep 1/3 pans o 4-6 inch deep 1/6 pans o 4- 1/3 pan covers o 4- 1/6 pan covers

Cooking-burger side •

NOTE; the griddle is laid out into cooking zones. The left side of the griddle is used for finishing burgers. I.e. topping with cheese, bacon, etc. the right side front is for eggs and the right side back is for veggie burgers.

Griddle layout Veggie burgers

burgers Egg sandwiches

•

Bacon o Bake 32 trays of bacon at 8am in the ovens in back at 350 degrees for 20-30 minutes or until bacon is crisp. o Transfer to a 4 inch full size hotel pan and put half into the warming drawer next to the burger side griddle. Discard after 4 hours and repeat process. Chicken breast-chicken breast is for sandwich side. o Put 1 bag of chicken breast into a 4 inch deep hotel pan. o Season chicken with 1 TBS kosher salt, 2 tsp black pepper, 1 tsp paprika and 2 TBS olive oil. o Put pan into bottom drawer of cold unit under the char broiler. o At 9am grill 10 pieces on hot char broiler 3-5 minutes per side. Do not burn.

Fresh. Convenient. Variety

•

o Transfer to a 2 inch hotel pan, cover with foil and bake in oven at 350 degree oven for 20-35 minutes or until the chicken reaches an internal temperature of 165 degrees. o Remove from oven and transfer to a 1/3 pan and reserve hot in the sandwich side steam well. Vegetables o Cook peppers, 10 am. Discard after 2 hours and cook more. o 1/3 of a bag of each pepper- red, yellow, green o Spray griddle o Spread out peppers and char turning regularly for about 10 minutes or until peppers are slightly wilted and charred. o Transfer to 2 1/3 pans and reserve hot in steam table. One in burger side and one in sandwich side Cook sliced red onions, 10 am. Discard after 1 hour and cook more. o ½ bag o Spray griddle o Spread out onions and char turning regularly for about 10 minutes or until onions are wilted and nicely charred. o Transfer to 2 1/6 pans and reserve hot. One in burger side steam table and one in sandwich side. Cook sliced mushrooms, 10 am. Discard after 2 hours and cook more. o 2# of sliced button mushrooms o Ladle 1 2oz ladle of margarine on the griddle o Spread out mushrooms o Sauté until mushrooms are wilted and soft, about 10 minutes. o Transfer to a 1/6 pan and reserve hot in steam table Burgers- Grill burgers according to times and specifications o All burger orders are to be grilled to order during non peak hours then batch cooked during peak hours (10:45am-2pm, 3-4pm and 5-6:30pm) during this time do not cook more than 10 burgers at a time unless you have more orders needed. When burgers are batched cooked do not keep extras in the warmer for more the 10 minutes. After 10 minutes cooked burgers are to be thrown out and recorded on the waste log. During non-peak hours you may be required to grill more burgers because of customer demand. The same rules apply in regards to batch cooking the burgers. o All burgers are grilled on the char-broiler § Remove burgers from the drawer unit below char-broiler and place on the hot grill. Season with salt and pepper. § Grill approximately 2 minutes per side being careful not to burn them.

Fresh. Convenient. Variety

•

Check the temperature of the burgers by stacking several up and inserting your thermometer. Cook to 165 degrees. § Transfer burgers to griddle if using right away. If not put into warmer. § Once burgers are on griddle add cheese and bacon to order and cover with basting lid. § When cheese is melted remove from griddle and place on bun. o Veggie burgers § Veggie burgers are placed on the top right corner of the griddle. § Spread a small spoonful of melted margarine on griddle and place veggie burger on it. § Grill both sides 2-3 minutes. § Add ordered topping then transfer to bun. Toppings o All burgers with choice of cheese; American, cheddar, swiss, provolone, and pepper jack. § 1 slice of cheese per patty o All burgers can be topped with grilled peppers and onions, and grilled mushrooms § 1 pinch of each topping for a single patty or double o All burgers can come with bacon § 2 strips of bacon for a single patty or double

Egg Sandwiches •

•

Traditionalo 1 fresh egg onto greased griddle break the yolk. Flip after 1-2 minutes o Top with choice of 1 slice of cheese o Choice of ½ slice of ham or 2 strips of bacon o Transfer to a toasted English muffin Steak and Eggo 1 fresh egg onto greased griddle, break the yolk. Flip after 1-2 minutes o Top with provolone cheese o Top with pinch of grilled onions and peppers o Squeeze of horseradish mayo o Transfer to a toasted English muffin Cajun Potato and Eggo 1 fresh egg onto greased griddle break the yolk. Flip after 1-2 minutes o Top with choice of 1 slice of cheddar cheese o Top with 2 slices of bacon o Top 3-4 jalapeno slices

Fresh. Convenient. Variety

o Top with 3-4 pieces of fried Cajun curly fries o Transfer to a toasted English muffin Sauces • •

All sauces are to be fully stocked in the morning and throughout the day Recipes for the sauces are located in the main kitchen in the grill binder

Throughout the day duties • • • • • • • •

Work at a safe pace Keep the area clean and organized. Brush char broiler after grilling burgers. Keep Griddle clean, scrapping it often. Batch cook items throughout the day. Discard any items that are not appealing or have been held hot past their prime and cook more if needed. Stock sauce cups, bread, additional food items. Keep students at your concept busy during slower times. Make them clean and organize.

Cooking- Sandwich side •

NOTE; the griddle is laid out into cooking zones. The left side back of the griddle is used for finishing falafel sandwiches, the left side front is for finishing grilled cheese sandwiches. the right side back is for steak sandwiches and the right side front is for Reuben’s and chicken patties.

Griddle layout falafel Grilled cheese

•

Steak sand Rueben’s/chix patties

Chicken Pattieso All chicken patties are to be fried to orders are during non-peak hours then batch cooked during peak hours (10:45am-2pm, 3-4pm and 5-6:30pm) during this time do not cook more than 6 patties at a time unless you have more orders needed at that time. When patties are batched cooked do not keep extras in the warmer for more the 15 minutes. After 15 minutes cooked patties

Fresh. Convenient. Variety

•

are to be thrown out and recorded on the waste log. During non-peak hours you may be required to fry more patties because of customer demand. The same rules apply in regards to batch cooking the patties o Preparing the patties § Patties are deep fried for 5-6 minutes until an internal temperature of 165 degrees is reached. Do not cook more than 6 in a basket at any time. § Transfer patties to the warming drawer § Patties are served on a bun or bread of choice. § If cheese is added place patty on the griddle, add slice of cheese and cover with basting lid. Cook for 30 seconds or until the cheese is melted, serve on bun or bread of choice. • Buffalo sauce is an option on a chicken patty • Put the chicken patty on the griddle and ladle a small amount of sauce over top then cheese. § Chicken Tenderso All chicken tenders are to be fried to orders are during non-peak hours then batch cooked during peak hours (10:45am-2pm, 3-4pm and 5-6:30pm) during this time do not cook more than 4 orders of tenders (16 tenders) at a time unless you have more orders needed at that time. When tenders are batched cooked do not keep extras in the warmer for more the 15 minutes. After 15 minutes cooked tenders are to be thrown out and recorded on the waste log. During non-peak hours you may be required to fry more tenders because of customer demand. The same rules apply in regards to batch cooking the tenders. o Preparing the tenders § Tenders are deep fried for 5-6 minutes until an internal temperature of 165 degrees is reached. Do not cook more than 4 orders in a basket at any time. § Transfer tenders to the warming drawer. o Tenders are served 4 per order § Choice of honey mustard, ranch and buffalo sauce Big Bird- grilled chicken breast sandwich o Grilled chicken breast are served on a bun or choice of bread o Grilled chicken breast is available with cheese. § Place grilled chicken breast onto griddle and top with choice of cheese § Put basting lid overtop and cook for 30 seconds to 1 minute until the cheese is melted. § Transfer to a bun or bread of choice.

Fresh. Convenient. Variety

•

Athena Gyro o Pull 4 slices of gyro meat from the drawer and place onto grease griddle. o Cook slices for 2-3 minutes turning a few times o Transfer cooked slices to a toasted pita bread o Top with tzatziki sauce, large pinch of lettuce, pinch of diced tomato and a few slices or red onion. o Wrap in deli paper. Falafel o Falafel patties are made from a dry mix. Follow the instructions on the bag for mixing. o Scoop two patties using the green handled scoop, level scoop. o Fry in deep fryer for 3 minutes then transfer to the griddle and flatten the ball. o Flip patties after 1 minute o Transfer to a toasted pita and top with tahini sauce, a large pinch of lettuce, and a pinch of diced tomato. o Wrap in deli paper. Grilled Cheese o Two slices of bread, customers choice o Two slices of cheese, customers choice o Ladle a small amount of margarine onto the griddle and place in order§ 1 slice of bread § 2 slices of cheese § 1 slice of bread o Grill for 2 minutes or until bread is nicely browned and flip sandwich over o Grill other side for 2 minutes more or until bread is nicely browned o Cut in half on the bias and plate. Steak Sandwich o Pull 5 slices of beef from drawer and put onto grease griddle in the steak sandwich zone and sear. Chop up steak while searing and season with salt and pepper. o Top with pinch of grilled pepper, a pinch of grilled onions, slice of provolone cheese or selected cheese and melt. o Transfer steak to a toasted bun. Rueben o Pull two portions of sliced corned beef or sliced turkey from drawer and place on greased griddle and cook for 1 to 2 minutes. o Place 1 slice of swirl rye or bread of choice on greased griddle o Place 1 more slice of swirl rye on greased griddle o Top bread with 1 slice of swiss cheese o Flip meat and add a large pinch of sauerkraut to the meat and heat through.

Fresh. Convenient. Variety

•

o Add meat to the bread o Squeeze 1000 island dressing over the meat and sauerkraut o Top with the other slice of bread o Cut in half and serve. Breaded fish sandwich o Fry breaded fish according to package specifications. § During peak hours fry 6 more orders and hold in warming drawer § Serve on toasted bun with a side of tartar sauce

Closing Grill Cook Duties • • • • • • • • •

Back up all concept food items for next day service. If item is not available write it down for the morning cook. Compost any cooked food items or food items that are expiring and record on waste logs. Take all pans and utensils to the dish room. Turn off char-broiler and both griddles Clean both griddles, following cleaning guidelines o Empty grease trap into outside grease dump. Take to dish room to be cleaned Brush char-broiler grates well o Clean grease trough and pan inserts. Take both to the dish room. Clean under and around all char-broilers and griddles. Pull both griddles away from wall and clean back side of griddles. Assist with any main kitchen closing duties.

PPE that you may need to wear while performing your duties

Equipment

Student PPE

Cook PPE

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Hot Pads

Cut Gloves both Hands

Flat Top Grill (Cleaning)

Steamer Gloves both Hands

Flat Top Grill (Working)

N/A

Fryers (Working)

Burn Sleeve

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

Fresh. Convenient. Variety

Cut Glove Non-Dominant Hand

Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

Large Kettles (Cleaning)

Burn Sleeves

Pots And Pans

Heavy Duty Apron, Rubber Gloves Burn Sleeves, white gloves

N/A Burn sleeves

Knives (operating)

Range (Open Burner)

Cut glove on both hands

Robot Coupe (Food Proccesor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

Cut Gloves both Hands

Burn Sleeves, Hot Pads

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

Slicers

N/A

Cut Gloves both Hands

Steamers (Working)

Burn Sleeves, Hot Pads

Steamer Gloves both Hands

Toaster (concepts)

Burn Sleeve

N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

Wedger (Tomato/Lemon)

Cut Gloves both Hands

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

West 82 Salad Bar Cook POSITION OVERVIEW: YOUR MAIN RESPONSIBILITY AS THE SALAD BAR COOK ARE TO PREPARE AND SET UP THE SALAD BAR ITEMS FOLLOWING PROPER PROCEDURES WHILE PROVIDING THE BEST POSSIBLE CUSTOMER SERVICE, HELP NOURISH THE OHIO UNIVERISTY COMMUNITY TO PROMOTE LEARNING AND EXCELLANCE LEAD THE STUDENT WORKERS, AND MAINTAINING A SAFE AND CLEAN WORK ENVIRIONMENT. SETTING UP THE SALAD BAR IS YOUR PRIMARY FOCUS HOWEVER YOU WILL BE ASKED TO ASSIST WITH CATERING OR OTHER AREAS AS NEEDED.

GENERAL INFORMATION: • • •

• • • • • • •

Make sure you are in proper dress code before clocking in at your scheduled time; if you have misplaced your I.D. badge notify the office manager of your arrival time. Wear your issued uniform. All male floaters must be clean shaven. If you would like a beverage please use the fountain drink cups provided with a straw and a lid labeled with your name. Drinks are to be kept out of sight of customers at all times and in the proper designated area. Breaks are determined by Management and the cook 3. Use of cell phones is prohibited while working in the production and concept areas. If you are seen on your cell phone you will be disciplined. Maintain an organized, clean and sanitary work area at all times. Follow all safety work rules Stay busy at all times, if you have completed all of your regular tasks and do not know what to do next ask the cook 3 for assistance. Be sure to clock out on time. The salad bar is available all day 7am-7pm every day.

Salad Bar Cook Duties • set up salad and yogurt bar according to guideline • Set up yogurt bar o Put selected flavors of yogurt into 1/3 pans o put selected toppings into 1/6 pans

Fresh. Convenient. Variety

•

• • • • •

o clean seasonal berries; blueberries, blackberries, raspberries, strawberries (strawberries may need to be topped and cut) o open bags of selected cut fruit and put into long half pans Set up salad greens and salad bar toppers o open bags of cut vegetables and put into 1/3 pans o Cut additional salad bar topping vegetables o Open bags of cut lettuce and put into full size pans o Clean and cut additional salad greens if needed; kale, cabbages, and other greens. Put into full size pans Set up prepared salads and dressings o Open prepared salads (csk) and put into 1/3 or ½ pans depending on the salad. Follow the diagram. Salad bar grilled vegetables o Prep grilled vegetables following recipe o Grill vegetables according to recipe o Put chilled grilled vegetables into full size salad bar pan Salad bar grilled chicken o Put cold grilled salad bar chicken into ½ pans o Prepare grilled chicken if needed according to recipe Set up grill topper station o Put sandwich size pieces of leaf lettuce in a full size 2 inch deep pan. o Shingle sliced tomatoes into a full size 2 inch deep pan. o Fill 1/2 size 4 inch deep pans with sliced onions o Fill ½ size 4 inch deep pans with sliced jalapeno o Fill ½ size 4 inch deep pans with sliced pickles o Fill ½ size 4 inch deep pans with sliced banana peppers Set up the salad bar according to layout Fill dressing bottles Prepare the appropriate back –up amounts of all items, stock, label, date, and rotate in all coolers. Prep for next day’s business. Assist with any catering.

Fresh. Convenient. Variety

PPE that you may need to wear while performing your duties

Equipment

Student PPE

Cook PPE

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Hot Pads

Cut Gloves both Hands

Flat Top Grill (Cleaning)

Steamer Gloves both Hands

Flat Top Grill (Working)

N/A

Fryers (Working)

Burn Sleeve

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

Knives (operating)

Cut Glove Non-Dominant Hand

Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

Large Kettles (Cleaning)

Burn Sleeves

Pots And Pans

Heavy Duty Apron, Rubber Gloves Burn Sleeves, white gloves

N/A Burn sleeves

Range (Open Burner)

Cut glove on both hands

Robot Coupe (Food Proccesor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

Cut Gloves both Hands

Burn Sleeves, Hot Pads

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

Slicers

N/A

Cut Gloves both Hands

Steamers (Working)

Burn Sleeves, Hot Pads

Steamer Gloves both Hands

Toaster (concepts)

Burn Sleeve

N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

Wedger (Tomato/Lemon)

Cut Gloves both Hands

Fresh. Convenient. Variety Â

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

West 82 Hot Bar/Catering Cook POSITION OVERVIEW: YOUR MAIN RESPONSIBILITIES AS THE HOT BAR/CATERING COOK ARE TO PREPARE AND SET UP THE HOT FOOD BAR ITEMS FOLLOWING PROPER PROCEDURES AND MENU. YOU ARE ALSO RESPOSNABLE WITH PREPERATION OF CATERING FOOD WHILE PROVIDING THE BEST POSSIBLE CUSTOMER SERVICE, HELP NOURISH THE OHIO UNIVERISTY COMMUNITY TO PROMOTE LEARNING AND EXCELLANCE LEAD THE STUDENT WORKERS, AND MAINTAINING A SAFE AND CLEAN WORK ENVIRIONMENT. SETTING UP THE HOT BAR AND ASSISTING WITH CATERING IS YOUR PRIMARY FOCUS HOWEVER YOU WILL BE ASKED TO ASSIST WITH OTHER AREAS AS NEEDED.

GENERAL INFORMATION: • • •

• • • • • • • •

Make sure you are in proper dress code before clocking in at your scheduled time; if you have misplaced your I.D. badge notify the office manager of your arrival time. Wear your issued uniform. All male floaters must be clean shaven. If you would like a beverage please use the fountain drink cups provided with a straw and a lid labeled with your name. Drinks are to be kept out of sight of customers at all times and in the proper designated area. Breaks are determined by Management and the cook 3. Use of cell phones is prohibited while working in the production and concept areas. If you are seen on your cell phone you will be disciplined. Maintain an organized, clean and sanitary work area at all times. Follow all safety work rules Stay busy at all times, if you have completed all of your regular tasks and do not know what to do next ask the cook 3 for assistance. Be sure to clock out on time. The Hot bar is available every day 10:30am-2pm. There are 6 or more different food items on the hot bar every day.

Fresh. Convenient. Variety

HOT Bar Cook Duties • Prepare/cook hot bar menu items following the daily menu and recipes for the appropriate number of servings. • All items are to be in the hot wells at 10:30am every day. • Batch cook all appropriate items during service. • Prepare for next day’s hot bar menu items • Prep for next day’s business. • Assist with any catering. PPE that you may need to wear while performing your duties

Equipment

Student PPE

Cook PPE

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Hot Pads

Cut Gloves both Hands

Flat Top Grill (Cleaning)

Steamer Gloves both Hands

Flat Top Grill (Working)

N/A

Fryers (Working)

Burn Sleeve

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

Knives (operating)

Cut Glove Non-Dominant Hand

Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

Large Kettles (Cleaning)

Burn Sleeves

Pots And Pans

Heavy Duty Apron, Rubber Gloves Burn Sleeves, white gloves

N/A Burn sleeves

Range (Open Burner)

Cut glove on both hands

Robot Coupe (Food Proccesor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

Cut Gloves both Hands

Burn Sleeves, Hot Pads

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

Slicers

N/A

Cut Gloves both Hands

Fresh. Convenient. Variety

Steamers (Working)

Burn Sleeves, Hot Pads

Steamer Gloves both Hands

Toaster (concepts)

Burn Sleeve

N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

Wedger (Tomato/Lemon)

Cut Gloves both Hands

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

West 82 Catering Cook POSITION OVERVIEW: YOUR MAIN RESPONSIBILITIES AS A CATERING COOK ARE TO PREPARE CATERING MENU ITEMS FOLLOWING PROPER PROCEDURES, MENUS AND RECIPES. YOU ARE ALSO RESPONSIBLE FOR PROVIDING THE BEST POSSIBLE CUSTOMER SERVICE, HELP NOURISH THE OHIO UNIVERISTY COMMUNITY TO PROMOTE LEARNING AND EXCELLANCE, LEAD THE STUDENT WORKERS, AND MAINTAINING A SAFE AND CLEAN WORK ENVIRIONMENT. PREPARING CATERING ITEMS IS YOUR PRIMARY FOCUS HOWEVER YOU WILL BE ASKED TO ASSIST WITH OTHER AREAS AS NEEDED.

GENERAL INFORMATION: • • •

• • •

Fresh. Convenient. Variety

• •

Follow all safety work rules Stay busy at all times, if you have completed all of your regular tasks and do not know what to do next ask the cook 3 for assistance.

Equipment

Student PPE

Cook PPE

Convection Ovens (Working) Can Opener/Cans

Burn Sleeves, Hot Pads

Hot Pads

Cut Gloves both Hands

Flat Top Grill (Cleaning)

Steamer Gloves both Hands

Flat Top Grill (Working)

N/A

Fryers (Working)

Burn Sleeve

N/A

Hot Wells

Burn sleeves, hot pads

Hot pads

Knives (operating)

Cut Glove Non-Dominant Hand

Knives (cleaning)

Cut Glove Non-Dominant Hand Cut glove on both hands

Large Kettles (Working)

N/A

Steamer Gloves

Large Kettles (Cleaning)

Burn Sleeves

Pots And Pans

Heavy Duty Apron, Rubber Gloves Burn Sleeves, white gloves

N/A Burn sleeves

Range (Open Burner)

Cut glove on both hands

Robot Coupe (Food Processor, Working) Robot Coupe (Food Processor, Cleaning) Sirloin Grill (Cleaning)

Plunger

Cut Gloves both Hands

Burn Sleeves, Hot Pads

Sirloin Grill (Working)

N/A

Burn Sleeves, Hot Pads

Slicers

N/A

Cut Gloves both Hands

Steamers (Working)

Burn Sleeves, Hot Pads

Steamer Gloves both Hands

Toaster (concepts)

Burn Sleeve

N/A

Tilt Skillet (Cleaning)

Burn Sleeve

Tilt Skillet (Working)

N/A

Tomato Slicer (Electric)

Cut Gloves both Hands

Cut Gloves both Hands Wedger (Tomato/Lemon) • Be sure to clock out on time.

Cut Gloves both Hands

Fresh. Convenient. Variety

•

Follow all catering recipes, instructions, and prep lists.

Catering Cook Duties • • • • • •

Prepare/cook catering menu items following the menus, recipes and prep sheets for the appropriate number of servings. All items are to be labeled and dated. Follow all designated catering procedures. Prepare for next day’s catering menu items. Prep for next day’s business. Assist with any food court preparation or cooking needs.

PPE that you may need to wear while performing your duties

**N/A – means that respective employee doesn’t work/clean the equipment. If they would, they must follow other employee’s PPE**

Fresh. Convenient. Variety

Custodial Training Check-off Sheet Name:

Foodservice Workers

Initial of Employee

Initial of Trainer

Date

Important Information Product Identification Culinary Terms Measures Conversions Knife Training Chemical Indentification Personal Protective Equipment (PPE) Production Sheets and Recipes

Equipment Identification/Training Slicer Steam Kettle Steamer Ovens Combi Oven (CFF/The District) Impinger Oven Wood Stone Oven (The District/West 82) Fryers Grinder Tilt Skillet Mixers Blender Charbroiler Flat Top Grill

Fresh. Convenient. Variety Â

Open Burner Range Induction Range/Cooker (The District) Pasta Cooker Gas Fired Wok (Nelson) Meat Slicer (CFF) Cold Wells Donut Maker (Nelson) Mini Sheeter (Nelson) Hot Wells Turbo Chef Ovens (The District) Chicken Stripper (CFF) Fro-Yo Machines (Nelson/The District) Panini Press Churrasco Grill (The District) Rotisserie (The District) Cook 'n' Hold Small Equipment Identification

Venue Training Central Service Kitchen (CSK) Vegetable Prep Nelson (Bamboo/Kalamata) Shively (Brick Hill Grille/Pomodoro The District (Carver's/Noodled/Destinations) West 82/Catering

Fresh. Convenient. Variety Â