Page of GEN-0016 STANDARD OPERATING PROCEDURE TASK: PREPARE SALAD DRESSING TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0016 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 dressing are made according to the recipes Page of GEN-0016 STEPS 1) Choose ingredients and prepare the dressing HOW/ STANDARDS • Review the production chart to see what recipes you need to make and the number of portions of each recipe • Use only high quality ingredients • Use winterized oils for dressings that must be refrigerated • When making low fat or lowcholesterol dressings, use oils that are low in or free from saturated fats • Avoid oils that have a strong or heavy flavor that lingers after the salad is eaten • Make sure oils or leftover dressings are not rancid before using them Throw away any rancid ingredients • Use only fresh, pasteurized eggs for salad dressings that will not be cooked, such as mayonnaise and Caesar salad dressing • Use fresh spices Date spice containers with a permanent felttip marker when they are first opened Throw away spices when they have been open for one year • When available, use fresh herbs instead of dried herbs • If a dressing recipe calls for lemon juice, squeeze fresh lemons and strain out seeds and pulp • Combine vinegar with spices, TRAINING QUESTIONS Why you follow the recipe? Why you use high quality ingredients? Why should you avoid strong oils? Why should oils not be rancid? Why should you use fresh eggs? Why you use fresh spices? Why should you add the oil slowly? Page of GEN-0016 herbs, or other condiments in an appropriate-size bowl • Slowly add the oil Whip the ingredients continuously as the oil is added until all ingredients are well blended • Place the dressing in an appropriate storage container Label and date the container and store properly Refrigerate if necessary STEPS 2) Make mayonnaise HOW/ STANDARDS • Mix ingredients again before serving so the ingredients will not separate • Subtract what you have on hand from the amounts you need • Use a wire whip to beat egg yolks in a small amount of water until frothy • Add oil as directed by the recipe, beating the mixture continuously as you add the oil • As the mix begins to thicken, add additional ingredients as directed by the recipe • Serve or store immediately TRAINING QUESTIONS Why you use a wire whip? Why you add the oil slowly? Now ask the trainee to practice the task from start to end to test competency Summary questions: Why you follow the recipe? Page of GEN-0016 Why Why Why Why Why Why Why you use high quality ingredients? should you avoid strong oils? should oils not be rancid? should you use fresh eggs? you use fresh spices? you use a wire whip? you add the oil slowly? PHOTO INDEX #01 ... lingers after the salad is eaten • Make sure oils or leftover dressings are not rancid before using them Throw away any rancid ingredients • Use only fresh, pasteurized eggs for salad dressings...Page of GEN-0016 STEPS 1) Choose ingredients and prepare the dressing HOW/ STANDARDS • Review the production chart to see what recipes you need to... fresh, pasteurized eggs for salad dressings that will not be cooked, such as mayonnaise and Caesar salad dressing • Use fresh spices Date spice containers with a permanent felttip marker when they