SOP Intercontinental Group General Clean and prepare shellfish41288

Page of 11 GEN-0015 STANDARD OPERATING PROCEDURE TASK: CLEAN AND PREPARE SHELLFISH TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0015 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 fish is safely cut and trimmed To make sure fish is hygienic handled Page of 11 GEN-0015 STEPS 1) Clean fresh oysters 2) Open fresh oysters HOW/ STANDARDS  Tap any open oysters If oysters not close tightly when tapped, that means they are not live and not to be consume  Any oysters with a strong odor are not to be consume  Use a stiff brush and running water to remove all dirt form the shells  Wear sanitized, protective gloves to hold the oyster and protect your hands  Hold the oyster in your left hand if you are right handed or in your right hand if you are left-handed  Insert an oyster knife between the shells near the hinge Twist the blade to break the hinge  If you can’t get the knife into the hinge, insert the tip of the knife about one inch up the curved side of the oyster between the shells Then twist the blade to pry open the oyster  Wipe the knife blade on a clean, sanitized cloth to remove any grit or shell fragments  Slide the knife under and along the top shell Cut through the adductor muscle, which holds the oyster shell closed Try not to cut the flesh of the oyster TRAINING QUESTIONS Page of 11 GEN-0015  Remove the top shell completely  Slide the knife blade between the lower shell and the flesh to gently loosen the flesh without cutting it Cut the muscle that attaches the oyster to the lower half of the shell  Remove any shell particles from the meat STEPS HOW/ STANDARDS 3) Prepare oysters to be served on the half-shell  Place the oyster and the shell on a bed of crushed ice  Keep the shell level so the liquid doesn’t spill 4) Store oysters that will not be served immediately 5) Clean fresh clams  Place the Oyster meat in a clean container  Cover, date, initial, and refrigerate the oysters until they are used in a recipe  Do not keep open oysters for more than two days  Throw away any clams that are not tightly closed or that have cracked or broken shells  Use a stiff brush and running water to remove all dirt from the shells  Flush sand from clams by soaking them for 20 minutes in a mixture of one-third cup salt and one gallon of water TRAINING QUESTIONS Page of 11 GEN-0015 6) Open fresh clams STEPS  Wear sanitized, protective gloves to hold the clam and protect your hands  Hold the clam firmly with the hinged end resting in the palm of your hand Place the sharp edge of a clam knife blade between the two shells on the side opposite the hinge  Place the tips of your fingers against the back of the knife blade Use the fingers of the hand holding the clam to press the knife into the shell Twist the knife to open the shell  If the clams are to be shucked and shelled, open the shell by placing clams on a sheet an Put the pan in a hot oven until the shells open slightly Remove the clams immediately  Once the clam is open, wipe the knife blade on a clean, sanitized cloth to remove any shell fragments or grit HOW/ STANDARDS  Slide the tip of the knife against the top shell to sever the muscle that attaches the clam to the top half of the shell  Use the knife to scrape the flesh into one shell  Remove the top half of the shell by twisting it until the hinge breaks in TRAINING QUESTIONS Page of 11 GEN-0015 7) Prepare clams to be served on the half-shell 8) Store clams that will not be served immediately 9) Clean fresh mussels two Throw away the shell  If you wish to save the natural “clam juice” liquid, work over a clean bowl  Run the knife under the meat in the bottom of the shell and sever the muscle to loosen the meat completely  Remove any shell fragments carefully  Rinse clams in salt water  Do not remove the clam flesh from the half shell after cutting it loose  Remove any shell fragments  Serve the clams on a bed of crushed ice or rock salt  Remove the flesh from the shell and place it and the natural clam juice in a container  Cover, date, and initial the container Refrigerate until needed  Do not keep open clams for more than two days  Weigh mussels in your hand to make sure they are alive Throw away any that are very light or semi hollow  Throw away any mussels that are very heavy Try to slide the shells apart to see if heavy mussels are full of sand If they are they are suitable for consume Page of 11 GEN-0015 STEPS 10) Open fresh mussels to be served out of the shells 11) Store mussels 12) Check hard-shell crabs for freshness 13) Shell hard-shell crabs HOW/ STANDARDS  Open the shells with a clam knife or other sharp pointed knife and cut out the meat  After removing the flesh, cut and throw away the brown edge that surrounds the portion of the mussel  Refrigerate the mussels  Keep them in their original sack and keep the sack damp  Use cleaned mussels as soon after cleaning as possible, within a few hours  Simmer hard-shell crabs for 10 to 15 minutes in salt water (one-third cup of salt per gallon of water) Cool the crabs r  Wear sanitized, protective gloves to protect your hands  Hold the crab by the back fins and bread off the claws at the body Save the claws  Turn the crab on its back Lift the “skirt” on he female crab or the narrow “tail” from the male crab and twist it off Throw the skirt or tail away  Hold the underside of the crab under cold running water  Firmly grasp the hard shell by the point on one end and pull it from the body  Once the hard back shell is TRAINING QUESTIONS Page of 11 GEN-0015 removed, use a teaspoon to remove the bright orange roe and pale green liver for use in soup or sauce Place the roe and liver (tomalley) in a clean dish until needed  Peel away the spongy gills on each side under the hardback Throw away the gills  Remove and throw away the stomach, which is just behind the eyes STEPS HOW/ STANDARDS  Use your thumbs to break the body in half  Use a meat pounder or a nutcracker to crack the large claws you removed earlier  Gently work out the meat in one piece 14) Store hard-shell crabs 15) Prepare soft-shell crabs  Cover, date, initial, and refrigerate the dressed crabs, including the two halves of the body, the claw meat, the roe, and the tomalley until needed  Use dressed crabs the same day they are prepared  Cut off the head and eye section with a pair of kitchen shears  Lift the outside corners of the top shell and pull out the gills Bend back the tail flap and pull it off TRAINING QUESTIONS Page of 11 GEN-0015 with a twisting motion  Carefully lift off the front of the shell Remove the stomach from the center back, immediately behind where the eyes were  Rinse the crab in cold running water  Dry with a clean paper towel 16) Clean and peel shrimp STEPS 17) Butterfly shrimp when called for by the recipe 18) Make sure lobsters are alive 19) Dress lobsters before  Use your fingers to pull off the legs  Peel away the shell by giving the body a slight tug  Determine whether the tail and last section of the shell should be left on  With a paring knife, make a shallow cut along the rounded back of the shelled flesh to expose the vein Remove the vein and throw it away  Wash the shrimp under cold running water HOW/ STANDARDS  Leave the tail on and deepen the cut along the back of the shrimp until it is almost all the way through the shrimp  Spread the shrimp open so it looks like a butterfly  Use your fingers to pull off the legs  Place the live lobster on its back in a four-inch hotel pan TRAINING QUESTIONS Page of 11 GEN-0015 cooking as directed by the recipe 20) Store live lobsters STEPS  Plunge a large knife into the middle of the body and cut toward the tail without cutting through the bottom shell  Using both hands, crack the lobster open lengthwise  Remove the stomach sac from between the eyes and throw it away  Save the liquid that comes from the body, the roe (if any), and the tomalley for preparing soups or sauces later  Collect the liquid in the hotel pan Drain it into a container Cover, label, date, and initial the container and refrigerate it immediately  Remove the rubber bands from the claws Crack the claws with a meat pounder or hammer  Keep lobsters refrigerated Do not put them directly on ice  I lobsters arrived in seaweed, store them in it  Before cooking, make sure your lobsters are still active Their tails will curl and flipping when you pick them up HOW/ STANDARDS TRAINING QUESTIONS Page 10 of 11 GEN-0015 21) Cook live lobsters before cutting as directed by the recipe 22) Clean and shell escargot  Rinse the lobster under clean, cold water before cooking  Plunge the live lobster head-first into boiling liquid Boil it until the shell turns dark pink, about five minutes per pound  Use tongs to remove the lobster form the boiling liquid  If the lobster meat will be used for a cold dish, plunge it into cold water to prevent carryover cooking  With the point of a knife, make a small incision in the shell between the eyes  Place the lobster on a clean, sanitized cutting board and, starting just behind the head, split the length of the back and tail  Remove the stomach sac and the intestines (a small black thread along the tail)  Serve the lobster immediately  To clean snails:  Put snails in a moist box with lettuce leaves, flour, and cornmeal for a week  Throw out any dead snails  Cover snails with water and coarse salt for 10 to 15 minutes until they froth  Rinse in cold water and drain  Soak snails in water, slat, vinegar, and flour for an hour Page 11 of 11 GEN-0015 to force snails to clean themselves  Wash the snails in cold water until they aren’t sticky anymore  Blanch the snails in boiling water and then wash them again in cold water  Pull the snails from the shells and remove the lower part of the intestine (the cloacae) Now ask the trainee to practice the task from start to end to test competency PHOTO INDEX #01 ... brush and running water to remove all dirt form the shells  Wear sanitized, protective gloves to hold the oyster and protect your hands  Hold the oyster in your left hand if you are right handed... day they are prepared  Cut off the head and eye section with a pair of kitchen shears  Lift the outside corners of the top shell and pull out the gills Bend back the tail flap and pull it off... tails will curl and flipping when you pick them up HOW/ STANDARDS TRAINING QUESTIONS Page 10 of 11 GEN-0015 21) Cook live lobsters before cutting as directed by the recipe 22) Clean and shell escargot