07.KITCHEN(POISONNIER)69-86

69KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERPOISINNIERSHERATONWENTWORTHHOTELTASKSARRICVEATWORKSETUPFRUITFORBREAKFASTSETUPLARGEFRUITDISPLAYOFSLICEDFRUITSETUPFISHSECTIONPREPARATIONOFSAUCESPREPARE:ONIONS,LEAKPUREE,TOMATOCOULIS,WATERCRESSPUREE,WHITEWINE,LEMONBUTTERSAUCEPREPAREGARNISHESPREPARARIONOFMENUITEMSSPINACHANDSALMONPASTAONTOMATOANDOMIONCOULISJOHNDORYFILLETS,GRILLEDONLEEKPUREELOBSTERMEDALLIONSONWATERCRESSPUREESCHNAPPERTALLSSERVESWITHSORRELCREAMSAUCEPICKUPOFANYTHINGFROMMAINKITCHENBREAKFORSERVICESETUPFORSERVICEMENUSERVICEORDERINGENDOFSERVICE70STANDARDSANDPROCEDURESDEPARTMENT:FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD:G.M.APPROVAL:DATE:TASK:ARRIVEATWORKSTANDARD:----------------------------------------------------------------------------------------------------------------------PROCEDURE:Arriveatwork.Changeintouniform.71STANDARDSANDPROCEDURESDEPARTMENT:FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD:G.M.APPROVAL:DATE:TASK:SETUPFRUITFORBREAKFASTSTANDARD:----------------------------------------------------------------------------------------------------------------------PROCEDURE:1.Collectkeysfro,Timekeeper.2.Proceedtomainkitchenandcollectavarietyoffruitsandanyvegetablesnecessaryforpreparationoflunch.3.Goto5thefloorkitchen.4.Collectthreeglassbowlsandlargesilveronthewaytomysection.5.Gettoolboxfromoffice,choppingboardandacontainerforgarbage.6.Pureeaselectionoffruitstouseassauces.Threesmallcontainersoffreshfruitsauces.7.Hullstrawberries,slicebananas,makefruitsalad–endupwiththreebowlsofassortedfruit.Threebowlsofchoicefruits.72STANDARDSANDPROCEDURESDEPARTMENT:FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD:G.M.APPROVAL:DATE:TASK:SETUPLARGEFRUITDISPLAYOFSLICEDFRUITSTANDARD:----------------------------------------------------------------------------------------------------------------------PROCEDURE:1.Peel,skin,seedandsliceanassortmentoffruitsandarrangeintoadisplayforthebreakfastbuffet.Largesilverplatterofarrangedfruitsincluding:Varietyandcolour.2.CollectbreadrollsfromBasement1.73STANDARDSANDPROCEDURESDEPARTMENT:FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD:G.M.APPROVAL:DATE:TASK:SETUPFISHSECTIONSTANDARD:----------------------------------------------------------------------------------------------------------------------PROCEDURE:1.Collectutensilsandpotsforthemakingofsaucesandanybainmariecontainersnecessaryforthestorageofsauces.2.Cleanoutfridges.3.Collectrequiredfooditemsfromfridgesandplaceinmysection.74STANDARDSANDPROCEDURESDEPARTMENT：FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD：G．M．APPROVAL：DATE：TASK：PREPARATIONOFMENUITEMSSTANDARD：----------------------------------------------------------------------------------------------------------------------PROCEDURE：1.Cleanonionsandroughlyroughlychopcleanleeks.75STANDARDSANDPROCEDURESDEPARTMENT：FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD：G．M．APPROVAL：DATE：TASK：PREPAPEONIONS,LEEKPUREE,TOMATOCOULIS,WATERCRESSPUREE,WHITEWINE,LEMONBUTTERSAUCESTANDARD：----------------------------------------------------------------------------------------------------------------------PROCEDURE：OnionsSautéonions.AddcreamforOnionCoulis.Whenonions.Whenonionsarecooked,passthroughablender–seasontotaste.Placeinacontainerandplaceinbainmarie.OnionCoulisofsmoothtexture,wellseasoned.LeekPureeBringwaterinpottotheboil.Addleek.Blanchthoroughlytocookbutmaintaincolour–refresh.Placeinblenderuntilpureeforms–season.Placeincontainerawayfromheat.Wellseasonedleekmousseorevenconsistencyandtexture–littlemoisturecontent.Shouldbeaverybrightgreencolour.TomatoCoulisBlanchtomatoes,removeskinandseeds,roughlychop.Choponionscoarselybutfinely.Sweatoffonions,addtomatoesandtomatopasteandherbs–season.PassthroughblendertoformapureeforTomatoCoulis.TomatoCouliswithasmallmoisturecontent.Noseedsandskinapparent.Wellseasonedandbrightincolour.76PROCEDURES:(continued)WatercresspureeBoilwater,blanchoffwatercressleavesandasmallamountofspinach.Refresh,blendwitsomewatertoformapuree.Keepinfridge.Averydarkgreenwatercresspureewithverylittlemoisture.Somespinachmaybeusedtoenhancecolourifnotverygreen(signoffreshness).WhiteWineSautésomeonions,addsomewhiteandfishstock.Reduce,addsomecreamandallowtoreducetothicken.Season,passthroughstrainerandplaceincontainerinbainmarie.Whitewinesauceofcoatingconsistency,withasmoothtexture,wellseasoned.LemonButterSaucePlaceinapot,fishstock,freshlysqueezedlemonjuice,whitewine.Reduceoverheat.Whenareductionhasbeenachieved,whiskinsomefreshsoftbutter,untilthebuttersaucebeginstothicken.Passthroughstrainer,addsomeandremovetoawarm–nothotpartofthekitchen.Keepthereuntilservice.Apleasanttastinglemonbuttersauceofbrightyellowcolour,withasmoothconsistency.77STANDARDSANDPROCEDURESDEPARTMENT：FOODANDBEVERAGEJOBCATEGORY:POISONNIERHEAD：G．M．APPROVAL：DATE：TASK：PREPAREGARNISHESSTANDARD：----------------------------------------------------------------------------------------------------------------------PROCEDURE：1.Makeapproximately15tomatoroses.Evensizedrosesofbrightredcolour.2.Maketwentyportionsoflemonstarssize.Useunblemishedlemonsofsimilar3.Julienneandblanchsomelee