Page of GEN-0018 STANDARD OPERATING PROCEDURE TASK: PREPARE GARNISHES TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0018 F&B – Kitchen / General Jan 2005 GUEST EXPECTATION: n/a TIME TO TRAIN: 15 minutes Why is this task important for you and our guests? Answers: To ensure garnishes are prepared according to the recipes To ensure the garnishes are made consistently Page of GEN-0018 STEPS 1) Clean and Cut garnishes 2) Store garnishes HOW/ STANDARDS • Only use raw food that is free from damage or spoilage Wash all raw ingredients that will as garnishes to remove grit or chemical residue • Cut carved garnishes carefully to produce consistent artistic results • Ask your supervisor to show you how to prepare the following garnishes: Fluted mushroom caps Radish roses and fans Pickle fans Lemon, orange, and lime slices and wedges Tomato wedges Carrot curls Scallion brushes Other: • Cover, date, and refrigerate cold garnishes • Keep hot garnishes above 140 degrees Fahrenheit (60 degrees Celsius) to reduce harmful bacteria growth • Throw away garnishes not used by the second day after preparation TRAINING QUESTIONS Why you use only raw food? Why you wash the food well? Why you use carved garnishes only? Why you cover the garnishes? Why you date the containers? Why you throw away second day garnishes? Now ask the trainee to practice the task from start to end to test competency Page of GEN-0018 Summary questions: Why Why Why Why Why Why do do do you you you you you you use only raw food? wash the food well? use carved garnishes only? cover the garnishes? date the containers? throw away second day garnishes? PHOTO INDEX #01 ... garnishes carefully to produce consistent artistic results • Ask your supervisor to show you how to prepare the following garnishes: Fluted mushroom caps Radish roses and fans Pickle fans