Page of GEN-0007 STANDARD OPERATING PROCEDURE TASK: PREPARE STOCKS TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0007 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 the stocks are prepared consistently To ensure the stocks are prepared hygienic To ensure the recipe is followed Page of GEN-0007 STEPS 1) Prepare ingredients 2) Cook the ingredients HOW/ STANDARDS TRAINING QUESTIONS Gather all ingredients called for in the recipe Saw bones into three-inch lengths if necessary Use proper cutting techniques Use a band saw for heavy bones Do not use a cleaver, which may cause bones to splinter You may need to rinse the bones in cold water and blanch them See Task “Boil, Blanch, Steam, Simmer, and Poach.” Prepare Mirepoix according to the recipe Dampen a clean square of cheesecloth In the center of the cheesecloth, place the herbs and spices called for in the recipe Gather the sides of the cheesecloth together to form a bag and tie it at the top with butcher twine Why you follow the recipe? Why you use a band saw to cut the bones? Place all ingredients except the cheesecloth bag in an appropriatesize stockpot or steam-jacketed kettle Add enough cold water to cover the ingredients Why you add cold water? Why the ingredients have to be covered? Why should the kettle be slightly of-center from the burner? GEN-0007 Place the pot or kettle slightly offcenter of an appropriate-size burner Turn on the burner and bring the water to a boil Reduce the heat and let the mixture simmer for the time stated in the recipe Use a skimmer to periodically remove fat and froth that forms on the top of the stock STEPS 3) Strain and cool stock quickly HOW/ STANDARDS Use a large strainer to remove all bones, vegetables, and other items from the stock Remove the cheesecloth bag Place the stock pot on blocks or a trivet in a large sink Pour ice around the outside of the pot up to the level of the stock Then run cold water until it reaches the top of the ice Loosely cover the pot Stir occasionally so that the stock cools evenly and completely Refrigerate the stock as soon as it reaches (4 degrees Celsius) Make sure it reaches 40ºF within four hours If you must refrigerate the stock into shallow pans Place the pans Page of Why you let the mixture simmer? Why you remove the fat and froth? TRAINING QUESTIONS Why you strain? Why you place the stock pot on blocks? Why the stock does has to be refrigerated ASAP? Page of GEN-0007 in a large walk-in cooler so that the stock will get chill quickly without heating up the inside of the cooler Use a skimmer to remove solidified fat from the top of the chilled stock before storing 4) Store stock in appropriate containers STEPS 5) Clarify stock as directed by the recipe Cover containers tightly Label, date, and initial each container Refrigerate until ready for use HOW/ STANDARDS Place the cold stock pot with a spigot near the bottom Mix clear meat as directed by the recipe Add the clear meat to the chilled stock and stir Place the stock pot on a burner and bring it to a slow simmer over low heat, stirring occasionally to prevent the clear meat from burning or sticking After the contents simmer, not stir them or cover the pot Why should the containers be labeled? Why should you refrigerate until use? TRAINING QUESTIONS Why you re-heat the stock slowly? Why should you not cover the pot when the contents are simmering? Page of GEN-0007 Do not disturb or break up the raft after it begins to set, or the collected particles will scatter back into the broth Periodically drain some stock through the spigot into a strainer lined with several layers of clean cheesecloth to see if it is done Let the stock simmer until it is completely clear Continue testing the stock until particles start appearing in the draining stock 6) Quickly reheat stock to the boiling point before using it Why should you quickly reheat the stock before serving? 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 you follow the recipe? you use a band saw to cut the bones? you add cold water? the ingredients have to be covered? should the kettle be slightly of-center from the burner? you let the mixture simmer? you remove the fat and froth? you strain? you place the stock pot on blocks? Why the stock does has to be refrigerated ASAP? Why should the containers be labeled? Why should you refrigerate until use? Why you re-heat the stock slowly? Page of GEN-0007 14 15 Why should you not cover the pot when the contents are simmering? Why should you quickly re-heat the stock before serving? PHOTO INDEX #01 ...Page of GEN-0007 STEPS 1) Prepare ingredients 2) Cook the ingredients HOW/ STANDARDS TRAINING QUESTIONS Gather all ingredients... rinse the bones in cold water and blanch them See Task “Boil, Blanch, Steam, Simmer, and Poach.” Prepare Mirepoix according to the recipe Dampen a clean square of cheesecloth In the center of