Page of 10 GEN-0009 STANDARD OPERATING PROCEDURE TASK: USING KITCHEN EQUIPMENT TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0009 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 knifes are sharp at all times To ensure knifes are sharpened correctly & safely Page of 10 GEN-0009 STEPS 1) Following equipment safety procedures HOW/ STANDARDS • Familiar and trained how to shut off the power in case of an emergency • Always be safety conscious when using cooking equipment to avoid burns or other injuries • Know where to find and how to use the safety guards on each piece of equipment • Make sure pilot lights are lit before turning on gas powered ranges, broilers, griddles, and ovens • Be alert to gas leaks • Check pilot light flames for proper adjustment If a burner is noisy, a flame is yellow or green, or you suspect a gas leak, ask technician to inspect • Do not turn on a circuit breaker or a gas valve if there is a lock-out safety tag on it TRAINING QUESTIONS Why should you know how to shut off the power? Why should you be safety conscious? Why should the pilot lights be lit before lighting the stove? Why should you be alert for gas leaks? Page of 10 GEN-0009 STEPS 2) Use ovens HOW/ STANDARDS • Check pilot light flames for proper adjustment If a burner is noisy, a flame is yellow or green, or you suspect a gas leak, ask technician to inspect • Turn the oven switch to “preheat” • Set the oven to the temperature listed on the recipe Preheat ovens only for as long as it takes to reach the correct temperature • Load oven shelves evenly in order to have better air circulation in the oven Space pans so they not touch the oven walls or each other • Do not overload the oven • Turn and rearrange pans during baking to bake evenly • Open oven doors only to check food • Turn off convection oven fans before opening the door to prevent burning your face • When opening the door, you body should place behind the door and slowly open a gap to allow the heat to escape for initially TRAINING QUESTIONS Why you need to adjust the flames? Why should you follow the recipe? Why should there be air circulation in the oven? Why should the oven not be overloaded? Why should you not open the door often? Why should you place your body behind the door? Page of 10 GEN-0009 STEPS 3) Use stoves HOW/ STANDARDS • Use a spatula to scrape any charred materials, food residue, or fat from the griddle or pan • Choose a pot or pan that fits the burner you are using Place the pot or pan on the burner • Turn on the burner, and set the burner control to the setting noted in the recipe • On gas stoves, adjust the burner control so that the tip of the flame is under the pot, not curling and burning outside the edges • If you need to cover a pot or an while cooking, use a tight-fitting lid and cook at lower temperatures to save energy • When uncovering pots, lift the lids so that the steam releases away from your face • Turn off the burner as soon as you remove the pot or pan TRAINING QUESTIONS Why should the pot fit the burner? Why should the flame be under the pot? Why should the steam lease away from your face? Page of 10 GEN-0009 4) Use steam equipment STEPS 5) Use deep-fryers • Make sure drains are closed • Fill the water into put to the correct level, then turn on the heat • Check the water level often Add water as necessary • After using a steam-jacketed kettle connected to a main steam line, open the drain valve to force water out of the kettle • Be sure to periodically clean the spigot on not tilt kettles • Be very careful when using steam equipment, especially when you open the equipment HOW/ STANDARDS • Ensure there is auto “switch off” function when the oil temperature reaches the flammable level 250℃ • Make sure the drain valve is shut before adding fat to the empty fryer • Fill up the tank to the fill-line with specify fat/oil • Set the temperature to 225 degrees Fahrenheit (107 degrees Celsius) until the fat has melted • After the fat has melted, set the temperature according to the recipe Why should the drain be closed? Why you need to check the water level? TRAINING QUESTIONS Why is there an “auto off switch”? Why should the drain valve be shut? Why you follow the recipe temperature? Why should the fat not be overheated? Why you double check the temperature? Why don’t you use wood or plastic in a deep-fryer? Why is water dangerous for a deep-fryer? GEN-0009 • Never overheat fat or let it touch open flames • Test the thermostat’s accuracy by placing a thermometer into the fat Report any problems to your supervisor/technician • Do not use wooden or plastic utensils when working with deepfried foods • Do not overload fryer baskets • Lower filled baskets slowly into the fat • Never let water fall into the hot fat It will splatter and could cause serious burns • Never let water fall into the hot fat It will splatter and could cause serious burns • Never leave grease unattended Refill the fryer with fat as necessary STEPS 6) Use slicing, cutting, and chopping equipment HOW/ STANDARDS • Always unplug the equipment before assembling, disassembling, or cleaning • Wear safety gloves if they are available • Make sure the equipment is clean Page of 10 TRAINING QUESTIONS Why should you unplug equipment before starting? Why you wear safety gloves? Why should the equipment be clean? GEN-0009 • • • • Clean and sanitize slicers and choppers after each changed use Assemble slicing, cutting, and chopping equipment carefully to avoid cuts Tighten all screws so equipment doesn’t come apart Install safety guards before plugging in and turning on slicing, cutting, or chopping equipment Never use equipment without the safety guards in place Always keep your hands away from cutting surfaces When you working with slicing or cutting equipment, it is saver to choose a suitable space where is less traffic from people Page of 10 Why should you work on a less-traffic place? Page of 10 GEN-0009 STEPS 7) Use mixing equipment 8) Clean equipment as you work HOW/ STANDARDS • Make sure the mixing bowl and the attachment are securely in place before turning on the mixer • Make sure the attachment is the right size for the bowl Lock the bowl into position before turning on the mixer • Pour ingredients into the mixer form a glass container • Close the lid Set the proper speed on the control switch Turn on the mixer • Turn off the machine before changing speeds, scraping the bowl, or emptying the bowl Never place spoons, spatulas, or your hands in the mixing bowl while the machine is running • Turn off the switch and lower the bowl Scrape inside the bowl with a spatula or a metal spoon • Make sure the bowl and attachments are cleaned and sanitized after each changed use • Clean the stationary parts of the equipment as well as the floor and walls if the mix has splattered • Turn off and unplug equipment before you clean it • Wait for hot equipment to cool before cleaning to avoid accidents and to prevent chemicals in the detergents from being cooked onto the equipment TRAINING QUESTIONS Why should the bowl & attachment be securely in place? Why should you be careful when the machine is running? Why is it better for a surface to be cool? Why should you only use approved detergent? GEN-0009 • Use only approved detergents and cleaning agents to clean cooking equipment • Wipe all surfaces with a clean cloth dipped in a sanitizing solution Let surfaces air dry • Leave equip unplugged and disassembled Page of 10 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 should you know how to shut off the power? should you be safety conscious? should the pilot lights be lit before lighting the stove? should you be alert for gas leaks? you need to adjust the flames? should you follow the recipe? should there be air circulation in the oven? should the oven not be overloaded? should you not open the door often? Why should you place your body behind the door? Why should the pot fit the burner? Why should the flame be under the pot? Why should the steam lease away from your face? Why should the pot fit the burner? Why should the flame be under the pot? Why should the steam lease away from your face? Why is there an “auto off switch”? Why should the drain valve be shut? Why you follow the recipe temperature? Page 10 of 10 GEN-0009 20 21 22 23 24 25 26 27 28 29 30 31 Why Why Why Why Why Why Why Why Why Why Why Why should the fat not be overheated? you double check the temperature? don’t you use wood or plastic in a deep-fryer? is water dangerous for a deep-fryer? should you unplug equipment before starting? you wear safety gloves? should the equipment be clean? should you work on a less-traffic place? should the bowl & attachment be securely in place? should you be careful when the machine is running? is it better for a surface to be cool? should you only use approved detergent? PHOTO INDEX #01 ... and trained how to shut off the power in case of an emergency • Always be safety conscious when using cooking equipment to avoid burns or other injuries • Know where to find and how to use the... food residue, or fat from the griddle or pan • Choose a pot or pan that fits the burner you are using Place the pot or pan on the burner • Turn on the burner, and set the burner control to the... correct level, then turn on the heat • Check the water level often Add water as necessary • After using a steam-jacketed kettle connected to a main steam line, open the drain valve to force water