INDUCTION (part II)

PHASE THREE

Induction Program continued

This is PHASE THREE of the READY stage and is where the group of new employees, as a group, begin to receive their training and should last no longer than 4 days.

INTRODUCTION TO THE PRODUCTS

REQUISITIONS
The use of the various types of requisitions is basic to any large, busy, and complex kitchen operation.It is thru the channels created by these forms that the products flow. We will use the various requisitions to organize this introduction to the products used in the kitchen.

FRUITS and VEGETABLES
We will go through the list giving an example of each item, showing a good example and then a bad example and explaining what the difference is, why the bad onescannot be used, and how you can recognize good from bad produce. Proper handling techniques will also be emphasized because it is critical to the quality level.
- QUALITY;
  Is usually indicated by uniform size, shape and color/ produce free of visible defects and decay
- NUTRITION;
  Provide vitamins and minerals and other food components and to emphasize the importance of proper handling, we will take a tour of the different produce storage areas so that the new employees can see why different produce is stored under different temperatures.
- TEMPERATURE;
  Produce is very perishable and is best stored at low temperatures and low humidity and should be used soon after purchasing fresh. Also, see how a produce order is received, checked in for quality and quantity, and then stored. Here the concept of last in/last out or product rotation will be re-enforced as it will be simultaneiously demonstrated and explained to them. The role of requisitioning will be stressed because without this, the storage areas become a free for all and the concept of rotation will no longer function.

GROCERIES, CHEESES, AND DAIRY PRODUCTS
We will start with a visit to the F&B storeroom and show the apprentices the basic layout. Here, the many products and different unit sizes will be shown so that a better concept of what a working product really is, and also the problem of unit consistency can be appreciated.

Cheese and Dairy
- milk;
  As used in hotels is homogenized whole milk with the the small drops of fat evenly distributed throughout the milk. usually 3-4% fat by weight.
- evaporated milk;
  Is whole milk which has had 50-60% of the moisture removed. Reconstitution with 50% water will produce a whole milk product.
- condensed milk;
  Similar to evaporated milk but a much higher sugar content/approx. 45%.
- cream;
  There are different classes, based on butterfat content/the range for haevy or whipping cream is 32-40% butterfat content
- butter;
  Is the fat of the cream that is seperated by agitation;may be made from sweet or sour cream and may be salted or unsalted/highest quality butter is unsalted and made from fresh, sweet cream.
- cheese;
  Are 100's of types differing in moisture content, age, source of milk,method of manufacture, however there are 4 basic classifications:
  - hard grating cheese/ Romano, Parmesan
  - hard cheese/ Swiss, cheddar,holland
  - semi-soft cheese/ blue, danish, mozzarella, brie, camembert
  - soft cheeses/ cottage, riccota, cream cheese

MEATS
Here we will start with a visit to the butcher shop and the F&B storeroom to see the range of products and the different types of storage facilities. A visit to the company owned slaughter and processing house to know what happens on the production side. See how a delivery from them is received and what we look for when it is delivered as relates to quality. The organization of the butchershop and how requisistions there are filled (employeeÕs cafeteriaÕ, executive orders, etc.)

What do we mean by meats. [beef, veal, pork, poultry, prepared meats.]
- general;
  Are a very expensive item involved in the kitchen, which requires considerable skill to prepare and serve to the guest/is highly perishable requiring low temperatures
- fresh meat;
  Is the flesh, mainly muscle with the attached fat and tissues of beef, pork, veal, lamb, and mutton, poultries. fresh also includes the glandular meats like tounge, kidney, brain, heart, etc. These are also known as the "varietals".
- nutrition;
  Meat is an excellent source of vitamins and minerals but is consumed for its' protein content.
- frozen meats;
  Are a second best choice to fresh and must be defrosted with the rules of hygiene in mind !
- prepared meats;
  hundereds of these products exist/salami/hotdogs/cooked ham/proscuitto ham/bacon/sausages of all types. They vary in the contents of the meats, seasonings, process of manufacture, and methods of preserving.
- beef;
  The muscle is 70% water and therefore a good medium for bacterial growth, which means it must be handled properly, and kept refrigerated/the more marbling the muscle has the tender and flavorful it will be/the more connective tissue, the tougher it will be/ good quality beef will have an even white layer of fat over the muscle, and should be "aged" 10-14 days after slaughter before eating to improve flavor and tenderness/muscle color should be dark red to light red.
- veal;
  Is the most delicately flavored of all the meats and is usually combined with rich sauces/milk fed calves of under 150 lbs. and 3 months of age are thr real "vealers" and their meat is pinkish-grey in color, firm textured, almost silky and the bones very white/calves are 3-8 months in age, have grey-red meat color/because the animal is young there is little or no marbling of fat, the muscle has a high moisture and milk content and this lends itself to quick souring of the meat/veal is therefore much more perishable than beef.
- pork;
  Usually comes from animals under 1 year of age/the muscle should be fine textured,well marbled, covered with white fat, and the lean should have a whiteish-pink color and be firm to the touch/ the bones are slightly red in color and soft/ much of the pork production is processed into "cured" items.
- lamb;
  Is of the sheep family/the lamb is a young sheep, the best is from 6-12 weeks old, but lamb is accepable up to 7 months/older than 1.5 years is called mutton , which has a much stonger flavor and tougher meat/good lamb, depending on age will vary in color from light pink to light red, have small bones and firm fat, and lean muscle meat that is firm and velvety.
- chicken;
  Are best for most kitchen uses when young, from 6 to 20 weeks and no heavier than 3 to 4 lbs., the breastbone should be flexible like your nose and the feet should have no large, hard scales/ over 5 months the birds tend to toughen up and lose their flavorful fat/the white meat is easier to digest for all types of poultry NEVER refreeze defrosted poultry, especially chicken.
Show the basic cuts// leg, loin, chops, tenderloin. Present the meat cutting chart and explain the cuts. ======

SEAFOODS
Once again visit the butchershop and F&B storeroom but this time studying the storage and handling and identification of the various types of seafoods. See how seafood is received, how quality is checked for and see how it is handled and stored.

HANDLING;
Is very perishable and best to be kept near freezing covered with ice to help prevent drying out/with this item, the less handling the better as the flesh is easily damaged/if ice is nit available, wrap with plastic film and refrigerate in a cold spot/never refreeze once defrosted!

Learn what the most important types and classes are;

fin fish-
snapper,yellowtail, grouper, dolphin, tuna,sailfish, marlin,shark,salmon,flounder
shell fish-
lobster, fresh water shrimp, ocean shrimp,scallops, crabs, clams, oysters
imported-
smoked salmon, dover sole

How to identify fresh from old seafood;
- frozen-
  take your time and defrost it, then give it a good examination

[Go to the top of this page]

[ E-MAIL]