Prep Station Trainer s Guide

Transcription

1 Prep Station Trainer s Guide 2010 IHOP IP, LLC

2 Prep Station Module Introduction LG 2 Welcome the Learner to the Prep Station Module. Explain: In this module we will build on what you learned when you completed the Cook Position Overview module by covering the knowledge and skills you need to successfully perform in the Prep Station. We will be covering: Proper equipment handling Station readiness Product knowledge and preparation Safety and sanitation Sidework And Prep Station responsibilities including: Ensuring that all food items are properly prepared, fresh, and ready at all times. Correct portioning of all ingredients used in the restaurant. Monitoring storage and shelf life of food in refrigerator, freezer, and dry storage area. Using the prep sheet to determine what needs to be prepped. Using the freezer pull sheet to ensure that products are removed from the freezer in sufficient time to thaw. 2

3 Prep Station Equipment LG 3 Following Tell, Show, Do, Review (TSDR) and using the references and resources available, including the Equipment Manual, teach the Learner the following: What equipment they will be using and its location. How to properly use each. How to clean, maintain and troubleshoot each. Be sure to emphasize important safety and sanitation tips and guidelines. Be sure to explain why each procedure and guideline is important. General equipment guidelines Clean equipment helps prevent fires, crosscontamination, and build up of debris, condensation and mold. Preventive maintenance extends equipment life. Scales Ounce scales used to weigh food items from 1/8th 32 oz. Pound scales used for items from 1-25 lbs. Use barriers and keep clean and sanitized. NOTE: Do not pick up scales by platform; damage could occur. Slicer Be careful to clean and sanitize the nooks and crannies. Extreme caution must be taken at all times when operating or cleaning to avoid serious injury. Turn to 0 and unplug when not in use. 3

4 Prep Station Equipment LG 3 4 Hobart Mixer Keep bowl covered between uses. To prevent pitting and other damage, do not wash bowl and attachments in dish machine or use chlorine-based detergents Never reach into bowl with hand or utensil while the mixing arm is moving. Walk-in refrigerator and freezer Refrigerator temp: F Freezer temp: 0-10 F Clean and sanitize all surfaces inside and out including gaskets and shelving. Keep door closed to prevent warming and help prevent ice build-up. Can Opener Wash after each use. Discard can lids in dedicated sharps receptacle to avoid injuries during trash disposal. Discuss other equipment used in the Prep Station in your restaurant. Ask the Learner the following questions to check for understanding and to prompt discussion: WHY SHOULD THE SCALE BE USED TO PORTION AND WEIGH INGREDIENTS? WHY IS IT IMPORTANT TO NOT BE DISTRACTED WHEN USING THE SLICER?

5 Prep Station Tools LG 4 Show where the tools they will be using are located, how they are used and where to find more. Explain: Utensils Scoops: You will be using a variety of scoops to portion items. Wire whips (whisks): Used to blend and mix ingredients for various recipes including batters. Spoons; solid/slotted: Large stainless steel spoons used to portion and stir various items. Rubber spatulas: Used to scrape leftover, usable product from empty containers and to scrape ingredients that stick to the sides of mixing bowls to ensure all ingredients are blended correctly. Cook knives: Kitchen knives including Chef knives, paring knives and serrated knives. Does not include steak knives. Discuss any other utensils used in the Prep Station in your restaurant. Laminates Critical Temperatures: Shows what temperature foods and food storage equipment should be in order to prepare, hold and serve food safely. Shelf Life Charts: Lists the maximum length of time the foods that we use are high-quality and safe to serve. These are used as a reference when preparing prep labels. IHOP Buttermilk Batter Preparation: Quick reference tool to help ensure that the batter used to make our famous Buttermilk pancakes is perfectly prepared. Cooling Hot Foods: Quick reference tool used to remind you how to properly and safely cool foods. Utensils: Guides you on which utensils are to be used for preparing, garnishing, or plating menu items and ingredients. NOTE: Using the correct size utensils when preparing, garnishing and plating menu items ensures that portions are consistent. It also helps control the restaurant s food cost by ensuring that portion amounts of menu items fairly match the prices being charged for each menu item. 5

6 Prep Station Tools LG 4 Labeling Requirements for Prepped Product: Guides you in the correct completion of food prep labels for all food products and ingredients we have received, opened or prepped. The food label enables us to quickly identify when foods are about to expire and when they should be used by or thrown away. NOTE: Never serve food or use ingredients or products that have exceeded the expiration date and time. Handwashing: Posted at every handwashing sink, it is there to remind you how to properly wash your hands. 6 SOP Information Prep Recipes: These are the recipes we use to prepare our menu items. The prep recipes detail the ingredients, preparation steps and critical control points for advance preparation of food products and ingredients. Equipment Manual: Provides operating, cleaning, maintenance and trouble-shooting information and instructions for most of our restaurant s mechanical equipment. Prep Sheets including Freezer Pull Sheet: Used to take inventory, or count, of all of the prepped and thawed food items you have on hand so you can effectively determine how much of which items you must prep each day. Ask the Learner the following questions to check for understanding and to prompt discussion: HOW ARE THE SHELF LIFE CHARTS USED AND WHY IS USING THEM IMPORTANT? WHY ARE YOU REQUIRED TO CORRECTLY LABEL ALL FOOD PRODUCTS?

7 Prep Sheets and Freezer Pull Sheets LG 5 Following Tell, Show, Do, Review (TSDR), and using the Prep and Freezer Pull Sheets used in your restaurant, teach the Learner how to read, complete and use the Prep and Freezer Pull Sheets including the following key points and competencies: Explain: The prep sheet tells you what products need to be advance-prepared each day. The freezer pull sheet tells you what products need to be pulled from the freezer each day to thaw for later use. Often the prep sheets and freezer pull sheets are combined into one set of prep sheets. Components of the Prep Sheet: Product Category: The products on the prep sheets are usually categorized into groups of similar items. Helps you by encouraging the preparation of similar types of items that require similar equipment and tools to prepare one after the other before moving on to another type of product that requires different equipment and tools. Food storage areas are generally arranged by food category and food type so categorizing the prep sheet in a similar way helps you see what s there more easily. The categories are also generally the same as the category chapters shown in the Recipe manuals and include: Pancake batters Meats Produce, or vegetables and fruits Dairy Bakery or breads Sauces and mixes Portion: Identifies the weight, amount or size of each individual piece or portion for each product. Container: Identifies which container the prepped products should be prepped into and stored in. Usually the same container that will be used on the cook s line so that restocking is grab and go. 7

8 Prep Sheets and Freezer Pull Sheets LG 5 Shelf Life (if applicable): How long the product can be kept before it must be thrown away. Par: The ideal amount of a product to have on hand. Determined by the Restaurant Manager based on the average amount of each product that the restaurant usually uses within the product shelf life. Pars help ensure that you don t run out of products or ingredients and that you don t make too much, which can result in food waste and wasted time. The weekday par is how much you should have on hand for Monday through Thursday and the weekend par is how much you should have on hand for Friday through Sunday. Inventory, or Amount on Hand : The amount of each product that is already prepped or thawed and ready for use at the time you fill out the prep sheets. Prep Amount, or Amount to be Prepped : How much of each product you need to prep today. The amount to prep is determined by this simple calculation: Par Inventory = Amount to Prep Example: If the Par for chicken breasts is 20 orders, and the inventory shows there are 8 prepared, then you must prepare 12 orders. 20 orders Par 8 orders on Hand = 12 orders to Prep 8

9 Prep Sheets and Freezer Pull Sheets LG 5 9 Occasionally you may have to prep some items right away or early on in your shift to prevent the cook line from running out of what they need to prepare the guests orders. Any product with an inventory of 0 should be prepped first. Items that are running extremely low can be identified by comparing the prep amount to the par. If the par and prep amount are within 1 or 2 of each other then that product should be prepped before products for which there is a larger gap between the par and prep amounts. Items that have a 24-hour shelf life should be prepped daily before the product that was prepped the day before expires. Ask the Learner the following questions to check for understanding and to prompt discussion: WHY IS IT IMPORTANT TO FOLLOW PREP PARS? DESCRIBE HOW YOU WOULD DETERMINE HOW MUCH OF EACH ITEM SHOULD BE PREPPED OR THAWED.

10 Prep Station Readiness LG 6 10 Explain: Whether preparing for a busy Sunday morning, or a steady Thursday dinner shift, the Prep Station must be ready for business. This starts by making sure the station is ready at the start of the shift and helps to ensure that you have everything you need - how, when and where you need it. Saves time, extra steps, extra effort and frustration during peak periods and rushes. Keeps you where you need to be when you are needed there. Following Tell, Show, Do, Review (TSDR), and using the references and resources available, teach the Learner how to properly ready the Prep Station, and themselves, for success, including: Equipment is operating at correct temperatures. Safety/Sanitation Follow correct hand washing procedures. Follow correct sanitizer solution set-up procedures; ensure correct concentration and use. Ensure temperatures are monitored and maintained. Prep items one at a time to minimize crosscontamination and unnecessary exposure to the Temperature Danger Zone. Prep station, including sink, counter-tops, scales, slicer, cutting boards and knives are clean and sanitized. Labeling materials available. Complete Prep and Freezer Pull Sheets to ensure that only the items needed are prepared and thawed in the required amounts. Prioritize preparation based on which items will run out first. Ask the Learner the following question to check for understanding and to prompt discussion: WHY IS IT IMPORTANT TO USE PREP AND FREEZER PULL SHEETS?

11 Recipe Training LG 7 You will now learn how to properly prep, label and store the various products used in our menu using the following: Prep and Freezer Pull Sheets Recipes and Laminates Training videos Certified Trainer demonstration Practice Review Emphasize the importance of preparing items according to the recipe and any special guest instructions including: Following the recipes is one of the biggest contributions to controlling the restaurant s food costs. 11 Finished items must match the published nutritional information in order to comply with state or local Health Department regulations and laws. This is for the protection of our guests. Many special guest requests are made due to allergies or other health or medical reasons. There could be serious results such as allergic reactions or illness if we don t accommodate our guests special food preparation requests. To accommodate our guests ever-increasing diet awareness, we offer Simple & Fit menu items so that our guests can be confident that eating at IHOP remains an option for them even if they are watching what they eat. Ask the Learner the following questions to check for understanding and to prompt discussion: WHY MUST YOU USE AND FOLLOW THE PREP RECIPES AT ALL TIMES? HOW IS USING THE DESIGNATED CONTAINER FOR EACH ITEM BENEFICIAL? HOW DOES PROPER PREPARATION OF PRODUCTS AND INGREDIENTS IMPACT GUEST SERVICE?

12 Receiving & Storing Deliveries LG 8 Following Tell, Show, Do, Review (TSDR) and using the references and resources available teach the Learner how to correctly receive and store food deliveries. Include the following: Store refrigerated products first. Refrigerated foods must be received and stored at 41ºF or below. Refrigerated foods are received close to the temperature danger zone, so it is critical to move them to the walk-in refrigerator immediately. Store frozen products second. Frozen foods must be received and stored at 10ºF or below. Quality, safety and ability to properly prepare frozen foods can be compromised if they thaw, so it is important to move them to the walk-in freezer quickly. Store dry goods after refrigerated and frozen products. Mark each item with month and day received for easy reference in order to monitor shelf life and ensure product rotation. Follow FIFO as defined in the Food Storage section of the Core Prep Recipes book to ensure that older products are used before newer products. This helps ensure that all products are used before they expire. Follow food storage hierarchy guidelines as defined in the Food Storage section of the Core Prep Recipes book. This prevents crosscontamination. Store at least 6 off of floor to prevent contamination while allowing sufficient air flow to maintain the required storage temperatures. 12

13 Receiving & Storing Deliveries LG 8 13 Flatten cardboard boxes. Flat boxes take up less space. Waste management vendors charge by dumpster size used and number of pick-ups. The smaller the trash, the smaller the dumpster and the fewer pickups we will need. Flattening boxes also prevents mistakenly throwing away needed items that may be contained in boxes. Never block doors as emergency exits must not be blocked in case of an emergency evacuation. Ask the Learner the following questions to check for understanding and to prompt discussion: WHY SHOULD REFRIGERATED FOODS BE PUT AWAY FIRST AND IMMEDIATELY? WHAT DOES FIFO MEAN AND WHY IT IS IMPORTANT? DESCRIBE THE FOOD STORAGE HIERARCHY GUIDELINES AND WHY IT IS CRUCIAL THAT THEY ARE CORRECTLY FOLLOWED.

14 Station Sidework LG 9 14 Following Tell, Show, Do, Review (TSDR) and using the references and resources available, including your restaurant s sidework assignment charts or lists, teach the Learner their cleaning and maintenance responsibilities for the Prep Station. Include all of the following: Clean as you go Daily sidework Deep cleaning sidework Emphasize important safety and sanitation tips and guidelines. Explain why each procedure and guideline is important. Ask the Learner the following questions to check for understanding and to prompt discussion: WHAT ARE THE BENEFITS OF CLEAN AS YOU GO? NAME AT LEAST TWO REASONS THAT DAILY AND DEEP CLEANING SIDEWORK ARE IMPORTANT TO THE OPERATION.

15 Prep Station Key Points LG 10 Review the following key points with the Learner as they read along in the Learner s Guide: Follow all safety and sanitation procedures. Proper set up of station helps ensure success. Complete and prioritize the Prep and Freezer Pull Sheets daily before starting prep. Prepare items according to recipes. Follow the prep pars. Use the Shelf Life Charts and follow labeling requirements. When receiving food deliveries, put away refrigerated products immediately and put away frozen products quickly. Follow FIFO and food storage hierarchy guidelines. Practice clean as you go and complete end-of-shift sidework and deep cleaning assignments. Ask the Learner if they remember any additional key points that were especially important or valuable to them. Ask the Learner if they have any additional questions regarding what was covered in this module. 15

16 Prep Station Quiz LG 11 To check for understanding, ask the Learner to answer the following Station Quiz questions found in the Learner s Guide. Use incorrectly answered questions as an opportunity for additional discussion and/or a cue that the Learner may need additional training: What is a par? The ideal amount of a product to have on hand. How do you determine how much of which products and ingredients you should prepare each day? Par Inventory = Amount to Prep. This information should be provided on the Prep Sheet. Why is it important to prioritize what you should prep first? To prevent the cook line from running out of what they in order to prepare the guests orders. Why is it so important that pancake batters be made perfectly? Service as Good as Our Pancakes begins with perfect pancakes. Perfect pancakes begin with perfect batter. Our award-winning pancakes are a destination menu item that we are best known for and a major reason our guests choose IHOP. After all, IHOP began as the International House of Pancakes. What types of eggs must be used in batters? Pasteurized liquid eggs. 16

17 Prep Station Quiz LG At what temperature should all batters be stored? F. What is the rule regarding lumps when making Buttermilk batter? Lumps are good. How do you ensure that portions are correct? Following the prep recipes. Using the correct size utensils when preparing, garnishing and plating menu items. Properly measuring/weighing items when preparing. How do you ensure that you are prepping each item correctly? Follow the Prep Recipe for every item. Where do you find the shelf life for the products you prep? Shelf Life Charts. When receiving deliveries, which items should be put away first and immediately and why? Refrigerated items, as they are the closest to the temperature danger zone. 17

18 Prep Station Pre-practical Use this practical task list to ensure the Learner is ready for station certification. Observe the Learner in action to ensure that each task is completed correctly. The tasks must be performed according to SOP, in a timely manner, and the results must be in line with IHOP s Service as Good as Our Pancakes philosophy. Use any tasks not performed correctly as an opportunity for additional training of that competency or skill. Once you have provided any additional training needed, ask the Learner to perform the task again while you observe to ensure that each task is completed correctly. 1. Did Learner start with sanitized equipment? 2. Did Learner follow the appropriate batter recipe? 3. Did Learner check that water temperature was 50ºF or below with a thermometer? 4. If water was above 50ºF, did Learner properly lower temperature using a China cap and ice? 5. Did Learner use pasteurized eggs only? 6. Did Learner weigh the required amount of eggs? 7. Did Learner follow the recipe procedures for mixing speeds and durations? 18

19 Prep Station Pre-practical 8. Did Learner follow all safety procedures while operating the mixer? Used chute to add dry mix. Locked bowl clamps in place. Got help when lifting mixing bowl. Did not reach into mixer with hands or utensils when operating. Turned off mixer to change speeds. Unplugged mixer when cleaning. 9. Did Learner place the batter in approved containers? 10. Did Learner properly label the containers? 11. Did Learner store the batter under refrigeration following FIFO procedures? 12. Did Learner start with sanitized equipment? 13. Did Learner follow the appropriate batter recipe? 14. Did Learner check that water temperature was 50ºF or below with a thermometer? 15. If water was above 50ºF, did Learner properly lower temperature using a China cap and ice? 16. Did Learner use pasteurized eggs only? 17. Did Learner weigh the required amount of eggs? 18. Did Learner place the batter in approved containers? 19. Did Learner properly label the containers? 20. Did Learner store the batter under refrigeration following FIFO procedures? 21. Did Learner follow the recipe? 22. Did Learner use pasteurized eggs only? 23. Did Learner weigh the required amount of eggs? 19

20 Prep Station Pre-practical 24. Did Learner properly mix ingredients with a wire whisk? 25. Did Learner place batter in approved containers? 26. Did Learner properly label the containers? 27. Did Learner store the batter under refrigeration following FIFO procedures? 28. Were cartons filled with hot tap water to shoulder of carton? 29. Were cartons properly labeled? 30. Were cartons stored under refrigeration following FIFO procedures? 31. Were multiple cartons stored under refrigeration about one inch apart to ensure proper circulation? 32. Were products pulled from storage following the Prep Sheet? 33. Were all frozen products thawed using an approved thawing method? 34. Were all products requiring weighing properly weighed? 35. Were products requiring slicing properly sliced? 36. Were all products portioned according to the required quantities and portion sizes listed on the Prep Sheet? 37. Were all products placed in approved storage containers? 38. Were all items properly labeled? 20