SOP: FB PRODUTION Norms of performance

Transcription

1 1 SOP: FB PRODUTION Norms of performance Report for duty on time. Personal hygiene and grooming are very important in the food production areas. Please refer our grooming manual for details. Follow hotel fire safety procedure. Refer Fire safety manual of the hotel for details. Handle knives very carefully. Handle kitchen equipment safely and report faults immediately to kitchen stewarding. Keep the kitchen area clean and hygienic. Manage the garbage well. Do not waste food unnecessarily. Follow food storage procedure and avoid cross contamination.. Please read Hygiene and sanitation manual for further details. Follow portion control and standard recipe. Avoid using spoiled or bad quality raw materials. Save water/ electricity/ fuel always.

2 2 SOP: FB PRODUCTION Sharpening knives PROCEDURE : The knives are sharpened using two tools: carborundum stone and steel. The stone is used to sharpen the knife and the steel is used to hone the knife's edge during use. The knife's blade should be kept at a slight angle, of about 35 o to the steel or stone to produce a cutting edge on the blade. The knife is sharpened on alternate sides using firm even pressure strokes at it is drawn over the stone or along the steel. Care has to be taken that only the three-quarters of the blade that begins at the top has to be sharpened. The heel of the knife is usually used to chop or break the bones. If this part is sharpened too much, it is possible that it could chip or break. Uneven sharpening can create an uneven blade, with gaps between the knife and the chopping boards. If the stone is used, always begin with the coarse side first, followed by the fine side. For lubricating the stone when sharpening the knives, the cooking or the sewing machine can be used. Finish the process by giving a few sharpening strokes on the steel and wipe clean before use. The knife will return to the blunt bevel edge. To test the sharpness of the knife, cut the skin of the tomato. This will be difficult if the knife is blunt.

3 3 SOP : FB PRODUCTION Proper use and care of knives PROCEDURE : Always use the knife for the purpose for it is designed. The knife should be held firmly in the hand. The food to be cut should be held with the fingers slightly bent, so that the knuckles touch the flat blade of the knife to help guide the cutting. As the food is cut, the thumb gently pushes it forward under the action of the knife. The point of the knife should always remain on the board while chopping. The bones should be cut with the heel of the knife. Do not place knives in the drawer together. Use a grooved wooden knife block to keep them separated and protect the edges of the knife. Never place knives in the dishwasher. Never keep the knives in the water, the water warps the handles. Always wipe the knife clean and dry it after use.

4 4 SOP: FB PRODUCTION Kitchen safety procedures PROCEDURE : Each and every person working in the kitchen is responsible for the safety in the kitchen. Each one of them should be able to use their tools and equipment in a manner that it will not harm others. The employees should be given training regarding the causes and prevention of accidents and how to deal with them when they occur. It should be ensured that the kitchen has a first aid kit and a manual to help the staff carry out the following: 1. Checking pulse rate. 2. Clearing airways. 3. Administering expired air resuscitation. 4. Administering cardio-pulmonary resuscitation. The accidents are caused from a number of factors like: 1. Disregarding safety rules. 2. Lack of concentration while performing a task. 3. Working at an unsafe speed. Safety is everyone's responsibility, and it is a responsibility that never ends.

5 5 SOP:FB PRODUCTION Usefull charts and informatives LIQUID MEASURE: Ozs per 1 gal 128 gal Ozs per 1/2 gal 64 half gal. Ozs per 1/4 gal 32 Quart. Ozs per 1/8 gal 16 pint. Ozs per 1/16 8 half pint 1 Cup equal 8 oz or 1 half pint 2 Cups equal 16 oz or 1 pint 4 cups equal 32 oz or 1 quart 8 cups equal 64 oz or 1 half gallon 16 cups equal 128 oz or 1 gallon SQARE FOOTAGE: To calculate square footage multiply the length by the width. Example: if a room measures 9ft x 12ft. 12 X9 Equals 108 sq.ft CUBIC FOOTAGE To calculate the cubic footage, first find the sq.ft, and then multiply by the ceiling height. Example: If a 9ft x 12ft room has a 8ft ceiling, multiply 9 x 12, then multiply that answer x 8 12 X 9 =108 sq.ft X 8 ceiling height. = 864 cu ft.

6 6 SOP:FB PRODUCTION Cooking temperature charts 130 o F / 54 o C 140 o F / 60 o C 165 o F / 74 o C 180 o F / 82 o C RARE BEEF MEATS REHEATED PORK FOODS GRAVIES STUFFED MEATS POULTRY FISH SEAFOOD EGGS After cooking, all items must be properly cooled and refrigerated at or below 40 O f / 4 O c. within 30 minutes or held at their proper holding temperature. Do not cling wrap immediately when the food item is hot, allow to cool at provision temp to be refrigerated Please take note of the referigeration storage principles /charts

7 7 SOP:FB PRODUCTION Holding temperature chart 0 o F / -18 o C 40 o F / 4 o C 40 o F / 4 o C 130 o F / 54 o C 140 o F / 60 o C FREEZER REFRIGERATOR COLD FOODS THAWING ROOM RARE BEEF ALL OTHER HOT ITEMS After preparation or cooking, all the items must be refrigerated at or below 40 o F / 4 o C within 30 mins or held above 40 o F / 4 o C.The only exception is rare Roast Beef, which can be held at 130 o F / 54 o C.

8 8 SOP: FB PRODUCTION Handling walk in referigerators Nothing should be stored on the floor of the refrigerator. All the items must be stored no less than six inches from the floor. All cooked and raw items must be separated. Cooked food should always be stored away from the raw food. All food stored in containers must be covered and clearly labeled. Any cooked or left over food must be stored at a depth of no more than four inches. All the stored items must meet the temperature requirement of 40 o F. All the refrigerators must be equipped with a thermometer. Watch out for excessive condensation and immediately inform the supervisor if the refrigeration is out of the temperature. The refrigerator should be cleaned thoroughly at the end of each day using the threebucket system.

9 9 SOP:FB PRODUCTION Handling food transportation Transportation from store room to the preparation area: All the perishable items must be checked for the temperature before transporting from the storeroom and logged. They must be received by a supervisor at the production area and the temperature checked and logged. When products do not meet a temperature of 40 o F, they must be placed in the blast chiller until they reach the temperature of 38 o F. All the items must be labeled and covered when delivered. No mixing of meats should be transported, e.g., poultry must be transported alone, beef and all other products also. The area Chief is directly responsible for any compliance.

10 10 SOP: FB PRODUCTION Handling temperature logs All the temperature logs will be updated and the temperatures will be taken three times per day and posted for review. If the temperature is not upto the std, the technician should be contacted. A time of the call to be logged in the red book. If there is no reply in a timely fashion, the Chef or the F&B Manager must be contacted.

11 11 SOP:FB PRODUCTION Cooking methods for vegetables PROCEDURE : BOILING VEGETABLES : Bring the liquid to a full boil and add the seasonings and aromatics. Add the vegetables. Cook it to the desired doneness. Drain the liquid. Serve the vegetable or refresh it and hold it. STEAMING VEGETABLES : Bring the liquid to a full boil and add the seasonings and aromatics. Add the vegetable to the steamer in a single layer. Steam the vegetables to the desired doneness. Serve the vegetable or refresh and hold it. ROASTING VEGETABLES : Place the vegetable in a hot or moderate oven. Roast it to the desired doneness. Serve, hold, or use it in a secondary technique. SAUTEING AND STIR FRYING VEGETABLES : Heat the pan, add the cooking medium and heat it. Add the vegetable. Sauté the vegetable, keeping it in a motion. Add the aromatics and seasonings or glaze and heat thoroughly. Serve the vegetables immediately.

12 12 PAN FRYING VEGETABLES: Heat the cooking medium. Add the vegetables. Cook it until its exterior is lightly browned and crisp. Blot it on an absorbent paper toweling. Season it and serve it immediately. DEEP FRYING VEGETABLES: Coat the vegetables with breading or batter. Heat the oil in deep fryer and add the vegetable. Fry the vegetable until it is evenly brown or golden. Remove it from the oil and blot it on the absorbent paper toweling. Adjust the seasoning and serve the vegetable immediately. GRILLING AND BROILNG VEGETABLES: Heat the grill or the broiler. Marinate the vegetable or brush it with oil. Grill or broil it until it is tender and properly cooked. Serve the vegetable immediately. STEWING AND BRAISING VEGETABLES: Heat the oil or stock. Smother the vegetable and seasonings or aromatics. Add the liquid, bring it to a simmer and cook the vegetable. Add the remaining vegetables and aromatics. Cook the stew or braise until the dish according to the recipe. Serve the vegetable or hold it. PUREEING VEGETABLES: Cook the vegetables until it's very tender. Drain it and remove any excess moisture. Puree the vegetables. Adjust the seasonings, finish and serve or use it in a secondary preparation.

13 13 SOP:FB PRODUCTION Cooking methods for potatoes BOILING POTATOES: Place all the potatoes in a pot. Add enough cold water to cover them. Bring the water to a boil. Reduce the heat to establish a simmer. Simmer to the correct doneness. Drain and dry the potatoes. Serve immediately, puree or hold for another use. STEAMING POTATOES: Arrange the potatoes on a steamer tray. Place them in the steamer. Cover the steamer. Steam the potatoes until they are tender. Drain and dry the potatoes. Serve immediately, puree or hold for another use. BAKING POTATOES WITHIN THEIR SKIN: Scrub the potatoes and pierce their skins.[optional: Rub them with oil or salt] Place the potatoes in a hot oven. Bake them until they are tender. Serve or hold the potatoes. BAKING POTATOES IN A CASSEROLE: Layer the sliced potatoes in a buttered pan. Add the heated cream, sauce or custard. Shake the pan to distribute the ingredients evenly and cover loosely with foil. Bake the potatoes in a moderate oven until they are tender. Top with bread crumbs, butter and grated cheese and broil briefly. Serve or hold the potatoes. SAUTEING POTATOES:

14 14 Heat cooking fat in a sauté pan. Add the cut potatoes. Shake the pan vigorously to coat the potatoes evenly with fat. Sauté the potatoes, string or flipping them frequently, until they are golden brown outside and tender inside Season and serve them. DEEP FRYING POTATOES: Blanch and cut potatoes in 325 o F in oil. Drain them. Increase the oil's temperature to 375 o F. Fry the blanched potatoes until they are brown and floating on the oil's surface. Drain them on absorbent swelling. Salt them away from the fryer. Serve the potatoes immediately. PUREEING POTATOES: Cook the potatoes until they are tender by boiling, steaming pr baking them. Dry steam or boiled potatoes on a sheet pan in a moderate oven. Puree the potatoes in ricer, food mill or a stove. Add eggs, heated milk or cream, or softened butter, as needed. Adjust the seasoning to taste. Serve or hold the potatoes.

15 15 SOP:FB PRODUCTION Cooking methods for grains and legumes BOILING GRAINS AND LEGUMES: Bring the water to a rolling boil. Add the legumes to the cold water before boiling. Establish a simmer and cook to the proper doneness. Drain and serve them or hold in a warm place. STEAMING GRAINS: Place the grains over the simmering or boiling water. Steam the grains until tender. Adjust the seasonings to taste. Serve them or hold it. PILAF METHOD: Heat the cooking oil or fat. Add the onions and sweat them. Add the grains and sauté them. Add the water and aromatics. Bring the liquid to a simmer. Cover the pot and place it in the oven. Cook until the individual grains are tender. Adjust the seasonings to taste. Serve the Pilaf. RISOTTO METHOD: Heat the cooking fat or oil. Add the onions and other aromatics. Add the rice and cook it until it is glazed. Add the simmering liquid in three parts. Stir constantly as the rice absorbs the liquid. Add some wine, if required, as the final addition of the liquid. Adjust the seasonings to taste. Serve the Risotto.

16 16 SOP:FB PRODUCTION Cooking ratios and time for grains and legumes TYPE; RATIO OF GRAIN TO LIQUID: APPROXIMATE YEILD; [Cups] COOKING TIME: Barely, pearled 1: minutes Barely, groats. 1:2 1/ minutes to 1 hour Buckwheat groats 1: 1 1/2 to to 20 minutes Couscous /2 to 2 20 to 25 minutes Hominy, whole 1 : 2 1/ /2 to 3 hours Hominy grits 1 : minutes Millet 1 : to 35 minutes Oat groats 1 : minutes to 1 hour Polenta 1 : 3 to 3 1/ to 45 minutes Rice, Arborio 1 : to 30 minutes Rice, Basmati 1 : 1 1/ minutes Rice, Converted. 1 : 1 3/ to 30 minutes Rice, long grain, 1 : minutes brown Rice, long grain, 1 : 1 1/2 to 1 3/ to 20 minutes white Rice, short grain, 1 : 2 1/ to 40 minutes brown Rice, short grain, 1 : minutes white Rice, wild 1 : minutes Rice, wild, pecan 1 : 1 3/ minutes Wheat beries 1 : hour Wheat, bulgar, 1 : hours soaked Wheat, bulgar, 1 : 2 1/ to 20 minutes pilaf Wheat, cracked 1 : minutes

17 17 SOP:FB PRODUCTION Soaking and cooking time for legumes TYPE: SOAKING TIME: COOKING TIME: Adzuki beans 4 hours 1 hour Black beans 4 hours 1 1/2 hours Black eyed peas N/A 1 hour Chick peas 4 hours 2 to 2 1/2 hours Fava beans 12 hours 3 hours Great northern beans 4 hours 1 hour Kidney beans 4 hours 1 hour Lentils N/A 30 to 40 minutes Lima beans 4 hours 1 to 1 1/2 hours Mung beans 4 hours 1 hour Navy beans 4 hours 2 hours Split beans N/A 30 minutes Whole peas 4 hours 40 minutes Pink peas N/A 4 hours 30 minutes Pigeon peas 4 hours 1 hour Pinto peas 4 hours 1 to 1 1/2 hours Soyabeans 12 hours 3 to 3 1/2 hours

18 18 SOP:FB PRODUCTION Handling refrigeration Foods left over or cooked in advance must be refrigerated within 30 minutes or held at 140F or more. In checking refrigeration and food temperatures pertaining to this section or the following sections, the dial type thermometer is to be used. It should be always remembered that the dial type thermometers are accurate to + or - 3 degrees. If the temperature of more than one food is checked then the thermometer must be cleaned with an alcohol swab each time between uses. In order for the temperature to drop quickly, cooked and leftover food items such as gravies, dressings, sliced meat, various salads, etc must be stored at a depth of no more than 4 inches in the refrigerator. All the refrigerators must be at 40F or below at the time they are checked. All meat, fish and poultry should be thawed, so that no part of the product exceeds the temperature of 45F during the thawing process. Meat, fish and poultry to be prepared for the evening meal or even lunch the following day, are removed from the freezers to thaw 72 hours in advance. A close observation is required and also important for all the items such as meats, fish and poultry. Due to the cross contamination, it is important to store different food items in different refrigerators. If this is not possible, then the items can be placed in different shelves. All perishable food including the cream filled pastry on display which is kept for the midnight buffet, must be kept at 42F either by means of mechanical refrigeration or by shaved ice. All the food items that are not consumed must be discarded and not re-used. During the course of the inspection, all refrigerators are to be checked using the dial type thermometers.

19 19 SOP :FB PRODUCTION Handling potential contamination of food Hand washing facilities, soap and single service towels must be located so that no food handler is required to walk a distance of more than 25ft to reach the facility. Areas such as the cold pantry, butcher's shop. Salad preparation area etc must be equipped with a hand washing facility. The food Service Manager must maintain a policy of reassigning any food handler who is diagnosed as having diarrhea or any skin infections including boils, to other duties till recovered. Adherence to this policy can be checked during the medical log review by determining the duties. If any excessive handling of food with hands such as seafood salad, shrimp salads or other items is observed, advice the food Service Manager of the potential of the cross contamination of other foods. During the course of the inspection, any reuse of equipment and containers for processing or storage of the cooked food, after having been in the contact with the raw food without the cleaning and the sanitizing will indicate violation of this item. The Food Service Manager should be advised of the potential of the cross contamination using equipment in this manner. Pots and pans must be properly washed and sanitized before the inspection. All the equipments such as working tables which is used to cut meats, grinding or slicing machines must be washed with the soap and water and should be sanitized after each use.

20 20 SOP:FB PRODUCTION Temperature standards for avoiding bacterial growth Temperature is the most convenient way of regulating bacterial growth. Pathogenic bacteria are capable of growing within a temperature range of 4 to 60 C. Within this wide range, there is a particularly hazardous zone where growth is most rapid. This is between 20 and 45 C, which is also the temperature range of most kitchens. Food handlers must ensure that potentially hazardous foods are not kept at this temperature for any longer than is absolutely necessary. To prevent bacterial spoilage food must be held at 4 C or below (refrigeration temperature), or above 60 (the temperature of a bain-marie for example). At temperatures below 4 C, bacteria are inactivated and prevented from multiplying, but they are not killed. They remain dormant until the temperature is favorable. At temperature greater than 76 C, most bacteria are destroyed, but their spores can survive, and food spoilage can still occur. Consider the preparation of a casserole where the meat reaches temperatures in excess of 76 C during the cooking process. After preparation, it may be kept warm for several hours within the hazardous temperature zone. During this time spores produced by the (now dead) bacteria can germinate into bacterial cells which multiply under the ideal conditions.

21 21 SOP: FB PRODUCTION Points for deep frying DEEP FRYING 1. Food should be of uniform size and thickness. REASON: This allows even cooking and foods will be cooked at the same time. 2. Food should be chilled after crumbling. Loose crumbs shaken free and the surface patted. REASON: If chilled, breadcrumbs will adhere more readily to the food when lowered into the fryer and fewer impurities will be added to the frying medium 3. If coated in batter, any excess should be drained off and the food slowly lowered into the fryer. REASON: by slowly lowering the food, the surface of the batter will set before it comes in contact with the side or bottom of the fryer. 4. Very cold or frozen food, such as potato chips, should be added in small pieces and quantities. REASON: the temperature of the frying medium will drop and take too long to recover if large quantities of frozen food are added. 5. Residues of crumbs, batter or food should be regularly skimmed from the frying medium. REASON: Impurities burn and increase the deterioration of the frying medium. 6. The frying medium must be at the correct frying point before food is added. REASON: this prevents the food absorbing fat and prevents loss of flavor. 7. The temperature of the frying medium should not exceed the cooking temperature needed for the food being fried. REASON: Overheating causes rapid deterioration of the frying medium, and can cause fat to reach its flash point (this is the stage at which fat will combust, causing fire) 8. Foods should be dried before immersing into the hot frying medium. REASON: Foods high in moisture cause steam and bubbling of fat, and can also cause the fat to spit. 9. When removing foods, drain them over the fryer.

22 22 REASON: this returns the excess frying medium to the fryer. 10. All fried food should be drained on absorbent kitchen paper prior to serving. REASON: even after draining, further fat is released from the food and the paper will absorb this. This prevents a pool of fat forming on the serving plate. 11. Foods should be seasoned away from the fryer. REASON: Salt causes the rapid breakdown of the frying medium. 12. Fried foods should be served immediately. REASON: the surface of the food should be crisp when served. Fried foods will cool quickly and cannot be reheated.

23 23 SOP: FB PRODUCTION Safety while deep frying The following points refer to the safe operation of a deep fat fryer: Melt fat on a low setting (some fryers have a melt cycle) initially, as a high temperature touching the fat will cause that part to burn and breakdown before the rest of the fat has melted. Ensure that the fryer is only filled to the operating level, which is usually half to twothirds full. Set the thermostat to operating temperatures between 170 C and 190 C. Wait until the correct frying temperature is reached and lower the well-drained and dried food gently into the fat. If foaming occurs, lift the basket for a moment and lower again. Turn food with a spider, or shake the basket to allow even cooking. Food is cooked when golden brown. Lift and drain over the fryer, and serve immediately. NEVER OPERATE ANY DEEP FAT FRYER UNLESS YOU ARE TRAINED AND KNOW THE SAFETY PROCEDURES. When deep-frying you need to be aware of potential dangers. Serious burns and fire can be avoided if care and safety procedures are used. 1. Always use a well-designed fryer with a thermostat and know how to operate the equipment. The old fashioned friture which is a pot placed on top of the stove has caused more fires than any other piece of equipment in a kitchen. 2. A frying basket, colander, drainer or spider should always be next to the fryer as an emergency precaution, to quickly remove food in order to avoid an overspill of hot fat. 3. Always stand slightly back when food is placed in the fryer, to avoid steam and splash burns. 4. Never leave the deep fryer while in use. 5. No one should operate a deep fat fryer unless they know the procedure for handling a fat fire.

24 24 NEVER USE WATER oil and water do not mix, and you will only spread the fire rather than put it out. Know the type of the fire extinguisher and how to use it. Always have a lid, which fits the deep fat fryer next to the work area. Covering the fire with the lid will extinguish the flames, which are fed by the oxygen in the air. A fire blanket should be located near work areas that involve deep fat frying.

25 25 SOP: FB PRODUCTION Handling microwave ovens Over the past decade, the microwave oven has become an increasingly popular piece of equipment in catering establishments. Its popularity is due to its distinct advantages over conventional methods of cooking. Conventional methods, such as baking, grilling, frying, boiling and steaming, rely on a source of heat, usually a gas flame or electric element, to warm the food to a temperature sufficient to cook that food. Microwave cooking is generally quicker. Microwaves are of a high frequency, which means they travel and vibrate at an extremely high speed. Once they are absorbed by the food, they cause the moisture molecules in the food to vibrate rapidly against each other, which generates heat and cooks the food quickly.

26 26 SOP:FB PRODUCTION Using microwave ovens All ovens come with own instruction manual, which should be read carefully before use. It is also a good idea to follow the cooking guide who usually supplied or to obtain a good microwave oven recipe book until you may have only two settings high and defrost. Others will have a range of settings. Mostly you will find yourself using high (full power) because it saves time. However, the structure of some foods (for example chocolate and eggs) can be damaged by using full power so a setting from the medium range would be selected. Defrost is used mainly to thaw frozen foods without actually cooking them, or to continue the cooking process after using a higher setting. Factors affecting cooking time are: 1. The food s water content. 2. Food density 3. Size and thickness 4. The power of the oven. Some points you should keep in mind when using a microwave oven are: 1. Cooking time is not only dependent upon the type of food but also the quantity. The more food you have in the oven, the longer the cooking time. It is always better to undercook the food or check it at the minimum time suggested, than allow it to overcook (which is easily done) 2. The higher the moisture content of the food, the longer it will take to warm up. 3. Select food pieces that are of a similar size so they will be ready at the same time. For example, if you are cooking an assortment of vegetables together cut them into similar sizes. 4. When cooking only one food item, do not place it directly in the centre of the turntable. It will cook more evenly if placed nearer to the edge. 5. When cooking several food items at one time, be sure to space them well apart to ensure even cooking. 6. When cooking foods which are of an irregular shape (for example broccoli and pears) place the thicker or denser end outwards from the centre.

27 27 7. When cooking foods which have a skin or membrane enclosing the contents (for example potatoes and egg yolk) pierce this with a skewer or fork to prevent a buildup of pressure which can cause the food to explode. 8. Observe standing times when stated in recipes as many foods continue to cook after they have been removed from the oven (for example chicken) 9. Never operate the oven when it is empty.

28 28 SOP: FB PRODUCTION Cooking pastas The quantity of pasta to allow for each person will depend upon how the pasta is to be used and the number of courses in the meal. As a general guide, allow: Entrée 50 to 75 g of uncooked pasta per person. Main courses 100 to 150 g of uncooked pasta per person. Pasta should be cooked in plenty of well salted boiling water in an uncovered pot. Allow about 4 to 6 litres of water per kilogram of pasta. The water must be boiling vigorously before the pasta is added, so that the pieces do not stick together. A small amount of oil (about 1T) added to the water will help, and should also prevent the water boiling over. Cooking time will depend upon the size; shape and density of pastas, so check the manufacturer s instruction for a guide. Fresh pasta cooks in about 3 minutes. Pasta should be cooked to a stage known as 'al dente'. This translates as to the tooth and means the pasta should still be firm to bite and not be overcooked and mushy. When cooking large quantities, the pasta can be boiled to al dente, rinsed, then transferred immediately into pots of cold water for later use. It can be held for short periods in this way until required, then dropped into boiling water to heat through.

29 29 SOP: FB PRODUCTION Cooking rice COOKING RICE During cooking the starch granules in the rice swell and soften. This causes the rice to increase two to three times in volume and weight. There are two main methods of cooking rice; the boiling method and the pilaf method. BOILING RICE 1. Bring a large pot of salted water to the boil. 2. Gradually add the rice, maintaining a constant boil. 3. Stir occasionally to ensure the rice is not catching on the bottom. 4. Boil uncovered for 12 to 15 minutes or until tender. 5. Drain well. PILAF METHOD 1. Sauté finely diced onion in butter without coloring, then add rice to the pan and stir until all grains are coated in fat. 2. Add water or stock, in the ratio of two parts liquid to one part rice. Other flavorings and ingredients may be added at this stage. 3. Cook over look heat with the lid on until all the liquid has been absorbed and the grains separate easily. Cooked rice may be stored in a sealed container for up to 1 week in the refrigerator or frozen for up to 6 months. It can be reheated for use in a steamer or in a greased ovenproof dish with a tight-fitting lid.

30 30 SOP:FB PRODUCTION Cooking eggs COOKING EGGS; Cooking changes the color, flavor and consistency of eggs, and makes them more digestible. Popular methods of egg cookery include poaching boiling, frying and scrambling. POACHING EGGS; 1. Fill a shallow pan with sufficient water so that the eggs will be entirely covered. 2. Add a little salt and vinegar to the water to assist coagulation. 3. Bring the water to simmering point. 4. Crack the egg onto a saucer, then gently slide it into the pan. 5. Cook to the desired stage. 6. Remove with a skimmer to drain off water. When large quantities of poached eggs are required, they may be cooked in advance as described above, then placed in cold water. They may then be reheated in hot water as required. BOILING EGGS; 1. Lower the eggs into the pot of boiling water. 2. Reduce the heat to simmering and cook to the desired level of doneness. Soft boiled Medium boiled Hard boiled 3 to 5 minutes 6 to 8 minutes 12 to 15 minutes

31 31 METHOD 2 1. Place the eggs in a pot of cold water. 2. Bring to the boil, and then simmer according to the desired level of doneness. Soft boiled Medium boiled Hard boiled 1 minute 3 to 5 minutes 8 to 10 minutes Eggs should be at room temperature before cooking to avoid cracking. Prolonged cooking and excessive temperatures cause a green film to develop around the yolk. This forms because the sulfur in the white reacts with the iron in the yolk when heated to a sufficiently high temperature. FRYING EGGS; 1. Melt sufficient butter, margarine or vegetable oil to barely cover the base of a pan or grill plate. The fat should be hot enough to set the eggs in a few minutes, but not so hot that it causes the eggs to brown. 2. Break the egg onto a saucer and slide it onto the greased pan or grill plate. 3. Cook as desired. Attention must be given to controlling the heat during cooking, Insufficient heat will cause the white to spread over the pan before it sets, while high temperatures will result in an egg that is tough and rubbery. SCRAMBLED EGGS; 1. Break the eggs into a bowl allow two eggs per serve. 2. Beat the eggs slightly with a fork or whisk. 3. Add 15 ml of water or milk for each egg used. Season with salt and pepper. 4. Pour the mixture into a buttered and heated pan. 5. Stir constantly with a wooden spoon until soft and fluffy. Serve immediately.

32 32 SOP: FB PRODUCTION Storage of eggs Eggs should be stored in a cool place such as a refrigerator or cool room. They should be kept away from strong smelling foods as their porous shells allow them to pick up strong odors. Eggs should be removed from cold storage an hour or so before use. If they are to be frozen, they must be separated and frozen as egg whites and egg yolks.

33 33 SOP:FB PRODUCTION Garnishing a salad The most common garnish used for salads is parsley. Greater interest and eye-appeal can be gained through using a variety of different garnishes. Suitable garnishes for vegetable salads are: Parsley springs or chopped; Lemon slices, wedges or fancy cuts; Hard boiled eggs sliced, crumbled, fancy cuts; Tomato slices, wedges, rosettes; Radishes slices, rosettes; Celery slices, curls; Capsicum rings; Watercress; Cucumbers peeled, scored then sliced. Suitable garnishes for fruit salads are: Cherries fresh or glaze. Strawberries whole or sliced. Nuts chopped or silvered. Mint leaves. Whipped cream Fruit slices.

34 34 SOP:FB PRODUCTION Standard recipe development Standard : To Maintain Standard Quality Food At All Times PROCEDURE : 1. A Test recipe is created by the Executive/ Sous Chef 2. A small quantity of the recipe is prepared and tested by several people. 3. Adjustments are made to the recipe based on the feedback and a larger quantity is prepared. The testing will continue until the recipe is able to produce a perfect result and the overall quality is assured 4. The important thing to remember is to use the recipes as a formula for excellence and consistency

35 35 SOP:FBPRODUCTION call and pick up system Standard : Improving Efficiency Of Food Pick-Up As Per Order PROCEDURE : 1. Listen carefully to servers or expediters. Prepare cook-to-order items immediately when they are called so that the server can time the delivery of the food to avoid long delays between courses. 2. Servers should also alert you when they are ready to pick up an order. They may call out, Picking up on Table 4. And that s your cue to plate the order. 3. You will be told what special request guests have made. 4. Finally, handle special requests carefully to ensure guest satisfaction.

36 36 SOP: FB PRODUCTION Handling of left overs Standard : Controlling Of Wastage PROCEDURE : 1. Leftovers and waste can be reduced by carefully calculating the number and the sizes of portions. However, it is often easier,and more efficient to prepare many ingredients used in many dishes at one time. The leftovers from this bulk preparation must be properly stored to reduce waste and contamination. 2. Food that is held in storage, even refrigerated storage, can if it is held too long. Keep food out of the Temperature Danger Zone---40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius ) as much as possible. Cool leftovers to 40 F (4 C) in no more than four hours. 3. Store food in the right size containers. Air space in containers that are too big will encourage bacterial growth. If the container is too small, it may not cover tightly and this can also cause contamination. 4. Tightly cover or wrap leftovers. 5. Follow FIFO System

37 37 SOP:FB PRODUCTION Standard cuts Standard : Maintaining Uniformity & Consistency Of Food. PROCEDURE : 1. The recipes you use will require food to be cut in many different sizes and shapes. You must become familiar with and skilled at making these standards cuts: 2. Dice cube shaped cuts, ranging from one-eighth inch on each side to three fourths inch on each side. The thinner cut is sometimes called a Bruniose cut or a square baton. 3. Julienne-Cuts about the size of a wooden match stick (1/8 by 21/2 ) Also known as double match stick. 4. Batonette-Cuts about twice the diameter of a Julience cut. Also known as a French fry cut. 5. Mince Cuts resulting in very fine pieces. 6. Emincer-Cuts resulting in very thin slices. 7. Slice Uniform cuts of about one-eighth of an inch thick across the grain or with the grain 8. Chop-Irregularly shaped cuts 9. Shred-Cuts resulting from a grater or French knife 10. If the recipe describes the cut as chopped, then the product may be cut in a food processor, Buffalo chopper, or vertical cutter and mixer. Products can also be shredded in a mechanical chopper or cutter.

38 38 SOP: FB PRODUCTION First aid procedure Standard : To Ensure the Safety and Security of the Staff By Providing Immediate First Aid In Case Of an Accident. PROCEDURE : 1. A First Aid box will be maintained with the objective of providing basic first aid in house. It will be the responsibility of the kitchen supervisor to replenish box at all times 2. Small cuts, burns, etc. will be treated in house whereas major cases of injury or accident will have to be referred to a hospital

39 39 SOP:FB PRODUCTION Handling of equipment Standard : familiarization in the use of kitchen Equipment thus ensuring proper use & Preventing accident through ignorance PROCEDURE : 1. Being a professional cook means being familiar with how to use all the equipment available in your kitchen 2. There is a tool for every job, use a right tool for a job. The tools you and how you use them can make the difference between a good creation and a better one. 3. The following equipment is available in your kitchen Food chopper Food processor Food/meat slicer Cooking range Oven Stove Grill Knives 4. Your tools help you measure, sift, strain, mix, move,and pour food. Other tools are highly specialized and you use them only occasionally. These scoopers and zesters. 5. Knives are among the most important tools you ll use as a cook, and there are dozens of different kinds. These are the most common : The French or Chef s knife has a 7 blade and is the most commonly Used in knife in knife in the kitchen. It is used for general cutting, Chopping and slicing. A utility knife has a narrow 5-6 blade and is used for cutting lettuce And fruits and other pantry work A paring knife has a two-to-three inch blade and is used for peeling,

40 40 Trimming, or paring fruit and vegetables A Butcher knife has long, heavy,curved blade for cutting raw meats A boning knife has a thin, six-inch blade for boning raw meat poultry. Some blades are stiff, while others are flexible. The flexible blades Are used to bone fish. A cleaver has a heavy, broad blade similar to the blade of an axe and is used to cut through bones. A carving knife has a fine edge designed for slicing and carving meat 6. All knives must be carefully maintained, both for safety and efficiency 7. A sharp knife not only cuts better, saving your time, but also prevents accidents. A dull knife requires you to use more pressure to cut, and the knife is more likely to slip and cut you 8. Ask your supervisor or trainer to show you the different types of knives, and to demonstrate how to sharpen and hone your knives

41 41 SOP:FB PRODUCTION Operating gas ranges and gas operated equipments PROCEDURE : Any suspected gas leakage should be promptly informed to maintenance, Kitchen stewarding and security. All gas ranges / hot plate knobs should be closed (always physically check them) before opening main valve and never vice versa. Open the gas ranges only after opening the Main valve. Always light the range with pilot lighter immediately after opening the knob. Before closing kitchen all gas ranges and other gas operated equipment knobs should be closed. Finally, main valves of the gas supply to kitchen should be also closed. This is to ensure no gas leakage takes place.