Page of GEN-0011 STANDARD OPERATING PROCEDURE TASK: PEEL, CUT AND MIX FOOD TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0011 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 food is safely peeled, mixed or cut To make sure food is hygienic handled Page of GEN-0011 STEPS 1) Gather your equipment 2) Peel firm vegetables and fruit HOW/ STANDARDS TRAINING QUESTIONS • Use a peeler or paring knife to peel food • Use a stainless steel knife to cut fruit • Make sure that the knife you use is sharp and that the edge is aligned • Use a sanitized cutting board for cutting Place the cutting board on a damp towel or a rubber mat to keep it from slipping • Use a bowl that is large enough to keep mixtures from spilling or sloshing out • Use a spoon, spatula, or wire whip to mix food Why you use a peeler? Why you use stainless steel to cut? Why should the knife be sharp? Why should the bowl be deep enough? Why use a spatula or wire whip to mix? • Cut off any bruised portions of the fruit or vegetable • Hold the fruit or vegetable firmly in one hand Start peeling at the top of the food • If using a peeler, remove the skin by dragging or pushing the peeler firmly down the surface of the food Rotate the food until all the skin is removed • If using a paring knife, cut the surface of the food with the knife Why you cit of bruised parts? Why hold the fruit firmly? Page of GEN-0011 point, and push the knife under the skin Work the knife between the skin and the flesh of the fruit or vegetable Continue cutting until the entire skin has been removed STEPS 3) Peel, firm, ripe tomatoes 4) Peel thick-skinned fruit such as grapefruit or oranges HOW/ STANDARDS TRAINING QUESTIONS • Remove the stem end and cut a shallow “Χ” on the other end • Plunge tomatoes into boiling water for one minute • Remove the tomatoes from the boiling water, and dip them in a clean container of iced water • Use a knife to slip the skin off Why you remove the stem? Why a shallow “X”? Why you use boiling water? Why you dip them in ice water? • Cut off the ends of the fruit • Set the fruit on a cut-off end so it is stable • Cut off a section of the skin with a paring knife or a utility knife • Cut deep enough and just touching flesh of fruit to remove the skin • Slip the knife between the fruit and the skin to remove a section Why you take off the end? Why you use a paring knife? Why you cut between the skin & flesh? GEN-0011 • Continue moving the knife between the fruit and the skin until the entire skin is removed STEPS 5) Cut food HOW/ STANDARDS • Use separate cutting boards for cooked and raw food Use a clean and sanitized cutting board each time you change foods • Hold the knife in one of these ways: Grip the handle with all four fingers Place your thumb gently but firmly along the top of the blade where it meets the handle Grip the handle with three fingers Rest your index finger against the blade on one side, and rest your thumb against the blade on the other side • Hold the food with your fingertips as you cut Tuck your fingertips under your hand and keep your thumb back to prevent cutting yourself • Let the flat side of the blade slide up and down against the flat Page of TRAINING QUESTIONS Why you use separate cutting boards? Why you tuck your fingers under your hand? Page of GEN-0011 vertical section of your fingers • Place the tip of the blade on the board Rock the blade up the down from the tip to the heel • Move the food toward the blade and back your fingers away from the blade as portions are cut away Remember to keep your fingertips tucked under, and keep your thumb back • Stand straight, shoulder relax • Concentrate on steady, firm cuts • Cut products uniformly according to the recipe STEPS 6) Mix food HOW/ STANDARDS • Read the recipe to determine the mixing method • Place ingredients in a bowl Stir the ingredients in a circular motion • Stir until all ingredients are completely combined, for follow the recipe for the number of strokes or the length of time to mix • See Task: “Use Kitchen Equipment” for using mixers • To beat ingredients, move a spoon or a wire whip in a repeated circular motion to add air to the mixture • Always use a spoon or rubber spatula to fold ingredients Cut TRAINING QUESTIONS Why you follow the recipe? Why stir in a circular motion? Why use a spoon or rubber spatula to fold ingredients? Page of GEN-0011 through the ingredients and fold the halves on top of each other Keep the air bubbles in the mixture Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why Why Why Why Why Why 10 11 12 13 14 15 16 17 18 19 you use a peeler? you use stainless steel to cut? should the knife be sharp? should the bowl be deep enough? use a spatula or wire whip to mix? you cit of bruised parts? hold the fruit firmly? you remove the stem? a shallow “X”? Why you use boiling water? Why you dip them in ice water? Why you take off the end? Why you use a paring knife? Why you cut between the skin & flesh? Why d you use separate cutting boards? Why you tuck your fingers under your hand? Why you follow the recipe? Why stir in a circular motion? Why use a spoon or rubber spatula to fold ingredients? PHOTO INDEX #01 ... skin until the entire skin is removed STEPS 5) Cut food HOW/ STANDARDS • Use separate cutting boards for cooked and raw food Use a clean and sanitized cutting board each time you change foods • Hold... ice water? • Cut off the ends of the fruit • Set the fruit on a cut- off end so it is stable • Cut off a section of the skin with a paring knife or a utility knife • Cut deep enough and just touching... one side, and rest your thumb against the blade on the other side • Hold the food with your fingertips as you cut Tuck your fingertips under your hand and keep your thumb back to prevent cutting