Page of GEN-0012 STANDARD OPERATING PROCEDURE TASK: TRIM MEATS TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0012 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 meat is safely cut and trimmed To make sure meat is hygienic handled Page of GEN-0012 STEPS HOW/ STANDARDS Use a sharp boning knife to cut excess fat form the meat 1) Trim fat Cut with short strokes Pull the fat away from the meat as you cut to make it easier to see where the fat ends and the meat begins 2) Remove silver skin Be careful to trim only the fat, not the meat Place the tip of a boning knife between the silver skin and the meat TRAINING QUESTIONS Why use a sharp knife? Why you cut with short strokes? Why you pull away the fat? Why you trim only the fat and not the meat? Why you use the tip of the knife? Hold the silver skin tight against the meat Angle the knife blade slightly upward and slide the knife so that only the silver skin is cut away Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why do do use a sharp knife? you cut with short strokes? you pull away the fat? you trim only the fat and not the meat? GEN-0012 Why you use the tip of the knife? PHOTO INDEX #01 Page of ... meat 1) Trim fat Cut with short strokes Pull the fat away from the meat as you cut to make it easier to see where the fat ends and the meat begins 2) Remove silver skin Be careful to trim only... QUESTIONS Why use a sharp knife? Why you cut with short strokes? Why you pull away the fat? Why you trim only the fat and not the meat? Why you use the tip of the knife? Hold the silver skin tight... Why Why Why Why do do use a sharp knife? you cut with short strokes? you pull away the fat? you trim only the fat and not the meat? GEN-0012 Why you use the tip of the knife? PHOTO INDEX #01 Page