Cooking Basics· All vegetables fresh daily
· All containers cleaned daily
· All food items kept iced down and/or refrigerated and properly covered
· All fried items done so at 375 degrees and drained of excess grease
· Station set up with proper utensils, i.e. spoons, ladles whips, tongs, etc.
· Station set up with proper dishes for service, i.e., goosenecks, side dishes, plates, bowls, ramekins, etc.
· Cook has proper knives for job required, i.e., paring knife, French knife, serrated knife, slicer, peeler. (Kept sharp and in good condition)
· Roasted meats kept under heat lamp.
· All vegetables finished ala minute.
· All fish/meat/chicken cooked according to specifications.
· All hot items handled carefully and with clean, dry rag.
· Clean cutting board on station, change frequently.
· Cook observes proper sanitation procedures.
· All food properly seasoned.
· All food tasted before serving.
· All sauces, soups, relishes, purees, stirred before serving.
· All plates wiped before serving.
· Sauté items to be done in hot pan with little oil.
· All garnishes, i.e., parsley, and watercress, to be kept in water.
· Cook to carry all hotel recipes at his disposal.
· Pizza dough fresh every shift.
· Coolers should be cleaned and wiped out daily.
· Whipped cream should be fresh and of good quality before serving.
· Fresh mixed greens, romaine and iceberg lettuce prepared daily.
· All lettuce must be washed, stored in correctly drained equipment and covered with wet towels to maintain freshness.
· All mise en place must be stored and rotated.
· Tuna for tuna salad must be washed and thoroughly drained before crumbling and preparing the final salad. Must be creamy and well seasoned.
· Fresh croutons must be made daily for Caesar salad.
· All dressing must be stirred with ladles before adding to salad.
· All lettuces must be crispy, chilled and dry before making a salad.
· All salads must be in correct proportions and of sufficient height for eye appeal.
· At end of service, remaining mise en place must be store bin a correctly sized, stainless steel or plastic container covered and stored neatly on the preparation cart.
· Before leaving, the line must be wiped down.
· Collect equipment. Evaluate mice en place to ensure adequate supply and of high standard of freshness.
· Pre-heat grill.
· Ensure oil is change in deep dryer every alternate day.
· Fries are blanched at 325 degrees where they then are placed in a container with wine rack so oil may drain.
· Fries are blanched at 325 degrees during service.
· Frier foods need to be placed on kitchen cloths lined with absorbent paper to absorb oil.
· Grilled meats/fish need to be turned over after making once and then turned appropriately to ensure even cooking and eye appealing grill marks.
· Au jus, demi and other sauces need to be passed through chinois properly seasoned and kept warm in bain marie.
· Hot food served on hot plates.
· Sufficient dressing mixed thoroughly in salads. Must have height and eye appeal.
· Mise en place should be fresh correctly rotated and stored.
· Brichermuesli is creamy and light when served, not runny and dry.
· Strawberries freshly cut each morning.
· Berry portions are of correct proportions. Sufficient moist brown sugar to accompany if requested.
· Dressings, when taken from main cooler, should be stirred before placed in bottle. Likewise, dressing bottles should be shaken before placing in a salad.
· Deep fried onion rings should be crispy, even golden color and cooked to order. They should be well drained on a kitchen cloth covered with absorbent.
· Chilled salads should be served in cold bowls and should be of correct proportions and adequate height.
· Desserts and accompanying garnishes/sauces/coulis should be fresh daily.
· Whipped cream in pastry bag needs to be stiff.
· Mint leaves for garnish should be fresh and kept in ice water to maintain freshness.
· Grilled chicken should not be dry.
· Dough should not be over handled and should be stretched by hand slightly. Use flour and cornmeal along with parchment paper to stack rolled dough.
· Pizza sauce well drained.
· All pizzas should be brushed with olive oil and sprinkled with chives.
· All pizzas cut into 4 pieces unless otherwise ordered.
· When grilling items, herb butter is used for basting and salt & pepper must be used for seasoning.
· Tuna should be cooked medium rare.
· Chips for sandwiches and burgers must be well seasoned and crisp and without blemishes,
· Peeled avocados should be stored in lemon water to prevent discoloration.
· Re-grilled items should be laid out single layer and not stacked on top of one another to prevent steaming.
· Vegetables should be blanched in briskly boiling; salted water and "shocked" in ice cold water.
· Recipes must be followed explicitly when making dressings.
· Fried foods should not be covered to prevent steaming or coating.
· Pre-heat grill, have one side hotter for hash browns that the other for pancakes.
· Always pre-heat pans before placing eggs or garnish in them.
· Use minimal amount of butter / oil.
· Hollandaise is rich with butter, well seasoned and kept warm.
· Hash browns evenly browned, crispy well seasoned and garnished with chopped parsley, not too course.
· Scrambled eggs are served moist and fluffy not dry and over cooked.
· Omelets should be rolled and moist. Not folded or cracked. Color should be blonde.
· Mint parsley fresh, green and stored in ice water.
· Oatmeal cooked and not too thick. Also at correct serving temperature.
· Sausages and bacon should not be over pre-cooked.
· Duck confit hash should be evenly browned, seasoned with salt and pepper and finished with chopped parsley.
· Poach eggs should not b hard unless specifically requested.
· Pre-poached eggs should be re-heated in just water.
· French toast should be cooked and not soggy.
· Pancakes should rise & cook correctly due to fresh mixture and correctly maintained grill temperature.
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