Page of GEN-0017 STANDARD OPERATING PROCEDURE TASK: PREPARE GREEN SALADS TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0017 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 green salads are made according to the recipes To ensure the green salads are made consistently Page of GEN-0017 STEPS 1) Wash salad greens 2) Cut or tear greens into bitesize pieces HOW/ STANDARDS TRAINING QUESTIONS Wash raw salad greens carefully with plenty of clean, cold water Strike the core from the lettuce head against the surface of workbench, and then twist it and remove from the lettuce Run cold water into the core end Turn the head over and let it drain Cut through the cores of other leafy greens Separate the leaves Dip the greens in several changes of clean, cold water to remove grit Repeat the process several times Let greens drain completely in a colander Blot the greens dry on a clean, absorbent cloth or paper towel, or spin them in a salad spinner Place the leaves in a container lined with a damp towel or paper towel and cover them loosely Place the container in the refrigerator so the greens stay crisp Why you wash carefully with plenty of water? Why you run water into the core end? Why you let the leaves drain? Why should you blot the leaves? Why you line the fridge container? Use a sharp utility knife or salad knife to remove any tough stems or wilted or brown spots Trim Why you remove the tough stem? Page of GEN-0017 away damaged outer leaves Use the largest undamaged leaves for under liners STEPS 3) Prepare other ingredients 4) Mix salads 5) Plate salads HOW/ STANDARDS Make sure product is fresh, firm, and ripe Wash all produce in clean, cold water, Drain completely Cut produce into broad, thin slices or as specified by the recipe Quickly dip mushrooms and fresh fruit slices such as apples and bananas in lemon juice to keep the fruit from turning brown Do not soak the food in the lemon juice—it will taste acidic Serve bananas immediately after dipping or they will get soft Chill meats to firm the before cutting Cut meat into bite-size pieces Place chilled greens in an appropriate – size bowl Toss them gently until they are evenly mixed Add other ingredients and toss gently to mix Use chilled plates for cold salads Do not plate salad more than one to two hours before serving Place the lettuce under liner or base on TRAINING QUESTIONS Why should the ingredients be fresh? Why should you wash all? Why you dip mushrooms, apples, etc in lemon juice? Why should the meat be bite sizes? Why you toss gently? Why don’t you plate the salad before two hours? Why you balance colour, etc? GEN-0017 the center of the plate Add the items that make up the body of the salad, arranging them according to plating specifications Balance color and textures when arranging the ingredients Make sure the salad stays off the rim of the plate Allow the rim of the plate to frame the salad Garnish the salad according to the recipe Just before service, add croutons and other ingredients that don’t hold well STEPS HOW/ STANDARDS Page of Why you finish just before service with items that don’t hold well? TRAINING QUESTIONS Ad salad dressing just before service or serve dressing on the side If dressing is to be tossed with the salad, toss one or two portions in a small bowl just before arranging the salads Toss gently to prevent bruising the greens Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why 10 11 12 you wash carefully with plenty of water? you run water into the core end? you let the leaves drain? should you blot the leaves? Why you line the fridge container? Why you remove the tough stem? Why should the ingredients be fresh? GEN-0017 13 Why should you wash all? 14 Why you dip mushrooms, apples, etc in lemon juice? Why should the meat be bite sizes? Why don’t you plate the salad before two hours? Why you balance colour, etc? Why you finish just before service with items that don’t hold well? PHOTO INDEX #01 Page of ... leafy greens Separate the leaves Dip the greens in several changes of clean, cold water to remove grit Repeat the process several times Let greens drain completely in a colander Blot the greens...Page of GEN-0017 STEPS 1) Wash salad greens 2) Cut or tear greens into bitesize pieces HOW/ STANDARDS TRAINING QUESTIONS Wash raw salad greens carefully with plenty of clean, cold water... damp towel or paper towel and cover them loosely Place the container in the refrigerator so the greens stay crisp Why you wash carefully with plenty of water? Why you run water into the core end?