Barbecued Slaw Burgers

Barbecued Slaw Burgers

ounds ground

beef                                                                     

1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and
brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Barbecue Quesadillas

8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.

Barbecue Pork on Buns

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Barbecue Burgers

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

Baked Crabmeat Sandwich

12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
Yields 4 servings.

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.

Avocado and Chicken Tortas

1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with
salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches

Asian Turkey Burgers

1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium
heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Yield: 4 burgers

Fishburgers

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

.Alaska Salmon Salad Sandwich

15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with
pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut
sandwiches into halves or quarters.
Makes 6 sandwiches.

Food handlers require skills and knowledge

All food handlers need to know how the work they do can affect the safety of the food they handle.
The Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that people who handle food must have the appropriate skills and knowledge for the work they do.
Food handlers need to know:
• how to locate and follow workplace information about their own food handling operations
• how to identify and correct (or report) situations or procedures that do not meet the business’s food safety obligations
• who to report food safety issues to within the business; and
• their responsibilities in relation to health and hygiene requirements.
Training
Everyone working in a food premises is encouraged to be trained in safe food handling. Dofoodsafely, a free online learning program, is a good place to start - go to http://dofoodsafely.health.vic.gov.au.
More information
A range of resources on safe food handling is available on the Department of Health Food Safety Unit website. Go to www.health.vic.gov.au/foodsafety or telephone 1300 364 352.
Local councils can also provide advice about personal hygiene and food handler skills and knowledge.
The National Training Information Service provides information on food safety competencies, industry training packages and registered training organisations

Personal hygiene

An important way to prevent food contamination is to maintain a high standard of personal hygiene and cleanliness.
Even healthy people carry food poisoning bacteria on their bodies. By touching parts of your body, such as your nose, mouth, hair, or your clothes you can spread bacteria from your hands to the food.
Good personal hygiene also makes good business sense. Customers like to see food handling staff who take hygiene seriously and practice safe food handling.
Put yourself in their place and watch how your workmates handle food. Would you want to eat at, or buy food from, your business?
Wash your hands thoroughly
Washing your hands thoroughly is a good way to reduce the chance of contaminating food with bacteria.
Wash your hands with soap and warm water and don’t forget the backs of your hands, wrists, between your fingers and under your fingernails.
Thoroughly dry your hands immediately after you wash them. Always dry your hands with a clean towel, disposable paper towel or under an air dryer, not on a tea towel and never on your clothes.
Wash your hands after:
• going to the toilet
• handling raw food
• blowing your nose
• handling garbage
• touching your ears, nose, mouth or other parts of the body
• smoking
• every break
• handling animals.
If you are wearing disposable gloves change them regularly, in the same way you would wash your hands regularly if not wearing gloves. Wash and dry your hands before putting on gloves.

Prevent food poisoning by practicing good personal hygiene

􀀻 Thoroughly wash and dry your hands before handling food, and wash and dry them again frequently during work.
􀀻 Dry your hands with clean towels, disposable paper towels or under an air dryer.
􀀻 Never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or food storage area.
􀀻 Never cough or sneeze over food or where food is prepared or stored.
􀀻 Wear clean protective clothing, such as an apron.
􀀻 Keep your spare clothes and other personal items away from where food is stored and prepared.
􀀻 If you have long hair, tie it back or cover it.
􀀻 Keep your nails short so they are easy to clean, and don’t wear nail polish as it can chip into the food.
􀀻 Avoid wearing jewellery, or only wear plain banded rings and sleeper earrings.
􀀻 If you have cuts or wounds, make sure they are completely covered by a waterproof wound strip or a bandage. Use brightly coloured wound strips, so they can be seen easily if they fall off.
􀀻 Wear disposable gloves over the top of the wound strip if you have wounds on your hands.
􀀻 Change disposable gloves regularly.
􀀻 Advise your supervisor if you feel unwell and don’t handle food.

بحث مهم عن المطبخ

النظافة الشخصية

1-يجب ان تغسل  يديك دائما

-بعد الخروج من الحمام

-بعد استخدام الطعام النىء

-بعد القاء القمامة

- بعد لمس الوجة او الشعر

- قبل بدء العمل

- بعد تناول الطعام او بعد اوقات الراحة

2- يجب تغطية اى جروح اوقطع فى الجلد

3-يجب ارتداء ملابس نظيفة دائما

4-يجب تغطية شعر الراس

5- خلع اى حلى

6- عدم الندخين فى غرف الطعام

7-عدم السعال او العطس باالقرب من الطعام

8- عدم الاكل اثناء التعامل مع الغذاء

9- الحفاظ على نظافة الاظافر وقصرها

10- استخدام الماء الساخن والصابون لغسل اليدين

*ضبط الحرارة

1-حفظ الطعام البارد تحت 5 درجات مئوية

2- حفظ الطعام المثلج تحت -18 درجة مئوية

3- عدم ترك الطعام فى درجات الحرارة العادية

4- طبخ الطعام حتى يصل جزئة الداخلى ل72 درجة مئوية على الاقل

5- اعادة طبخ الطعام حتى يصل جزئة الداخلى ل82 درجة مئوية

6- عرض الطعام الساخن فى بان ماريى او فى اطباق كبيرة ساخنة

7- عرض الطعام الساخن فى درجات حرارة فوق 63 درجة مئوية

8- عرض الطعام البارد على الثلج او على منضدة باردة

9- عرض الطعام البارد تحت 5درجات مئوية

10- حماية الطعام المعروض عن طريق تغطيتة او استخدام الحاجز الوقائى(سنيزى سكرين)

سامى السباعى

الخبز البلدى

المقادير

1 ملعقة صغيرة خميرة كيماوية
1/2 2 كوب ماء دافئ
1/2 2 كوب دقيق قمح ( أسمر )
1 ملعقة كبيرة ملح
3 كوب دقيق ( أبيض )
1 ملعقة كبيرة زيت زيتون

الطريقة
- تُذاب الخميرة في الماء الدافئ وتُترك لمدة 5 دقائق حتى تتفاعل، ثم يضاف إليها دقيق القمح ( الأسمر ) تدريجياً، مع التقليب باستخدام ملعقة خشبية.
- تُغطى وتُترك في مكان دافئ لمدة 3 ساعات على الأقل حتى تختمر.
- يُخلط الملح والدقيق ويُضاف تدريجيا للخميرة. مع مراعاة استعمال كوبان ونصف من الدقيق. يُضاف نصف الكوب المتبقي من الدقيق تدريجياً إذا لزم الأمر.
- يُضاف الزيت ويخلط جيداً مع العجن باليد لمدة 25 دقيقة حتى نحصل على عجين من كتلة واحدة متماسكة.
- يُغطى العجين ويُترك في وعاء مدهون بالزيت لمدة ساعتين ليختمر أو حتى يتضاعف حجمه.
- يُقسم العجين إلى كرات ثم يُفرد ويُمد بالضغط عليه بالنشابة ليشكل دوائر قطرها حوالي 16 سنتيمتر وسمكها 2/1سنتيمتر.
- يُرص في الصاج ويُخبز في فرن حرارته 250 درجة مئوية، لمدة 5 دقائق أو حتى تمام الخَبز.

يُمكن طهي العجين في مقلاة لمدة دقيقتين لكل جهة، عوضاً عن خبزه في الفرن.

Personal hygiene for people working with food

Information for food premises

Don’t let your food turn nasty!

Food poisoning is a serious health problem. It can cause severe illness and even death.
Food poisoning can seriously damage the reputation of a business, damage the reputation of the food industry, and damage the jobs of many workers.
As a person who handles food – whether you are a kitchen hand, a food process worker, a shop assistant or a waiter – you have an important responsibility to handle food safely. So:
• protect other people from getting sick
• protect your reputation in the food industry
• protect your business, and
• protect your job.
Victorian and Australian food safety laws are designed to ensure that food that is sold is safe to eat and free of any contamination.
All Victorian businesses and organisations that make, display, transport or prepare food for sale must comply with the national Food Safety Standards and Victorian food laws. This includes following requirements that apply to certain classes of food premises, that is:
Class 1 and 2
• Follow the business food safety program
• Follow the advice given by the food safety supervisor, unless your premises is exempt.
Class 3
• Complete the required basic records about your food handling practices and keep them onsite.
Your council will advise you about the class of your food premises.

Recipes & Prep Sheets

it is absolutely critical that all instructions and measurements
on all recipes be followed exactly! Always use the recipe sheet
when preparing any products. These steps MUST be followed
so that we serve food with the same great taste, texture and
color to every guest, consistently, time after time.
Here is an example of a recipe:
When preparing recipes you need to know the types of units used
to measure ingredient portions. Please note that the recipe may
site weight, volume and quantity unit type.
􀀗 Weight units are pounds and ounces
􀀗 Volume units are cups, tablespoons, teaspoons, etc.
􀀗 Quantity (each) is the number of items as in the number of bags,
cans, boxes, patties, etc. that are in the recipe. Quantity units are
referred to as "EA".

Cooling & Venting Products

After each evening shift there are hot products that must be properly
cooled down and stored. Hot products must be covered and vented to
prevent spoilage. Without proper venting, steam will continue to heat
the product and it will take approximately twice as long to cool down.
This causes the product to stay in the temperature danger zone (40-
140 degrees F) too long and dramatically increases the chances of
bacteria growth, contamination and spoilage.
Containers that are covered with foil can be vented by carefully placing
a hole about the size of your thumb in the foil on each side of the pan.
BE SURE that no foil comes in contact with the product. This can cause
product to become discolored and possibly spoil. Products that are
stored with lids can be vented by placing the lid in a crooked fashion
across the top of the container.
In addition to venting hot products, also make sure there is enough
cool air surrounding each container. There should be at least 2 inches
of space between each container to allow cold, circulating air to
surround all sides of the container and cool the product down in the
shortest amount of time possible.
Cooling Down Large Batches/Quantities of Product
Large quantities of certain products such as soups, baked beans and
chili will take a long period of time to cool down. Because of the
density of these products, they will remain in their danger zone too
long which increases the chances of spoilage, contamination and a
decreased shelf life.
Additional steps must be taken to cool these products at a faster rate
by using an ice bath. Fill a sink with ice and place the product in the
largest and shallowest metal pan available. Put the pan on the ice for
around 45 minutes while stirring occasionally. After the 45 minute
period, remove from the ice, transfer to the proper storage container,
then label, date and rotate and place in the walk-in.

Preparing and Serving Food

When preparing and cooking foods, follow these standards:
􀀗 Food preparation surfaces must be cleaned and sanitized
before they are used.
􀀗 Wash your hands properly before touching food.
􀀗 Keep everything clean while preparing meals. Wash hands and
kitchen surfaces often with soap and water. Wash cutting
boards, dishes, and utensils after preparing each food item and
before going on to the next item.
􀀗 Keep the time that food is out of the refrigerator as short as
you can, up to a maximum of four hours.
􀀗 Check that all equipment and utensils are properly cleaned,
sanitized, and dry before using them.
􀀗 Ready-to-eat food must be kept apart from raw ingredients
during preparation to avoid cross-contamination.
􀀗 Change any wiping cloths frequently and clean and rinse after
each use.
􀀗 Wash ready-to-eat fruit and vegetables intended for same-day
consumption and sanitize ready-to-eat fruit and vegetables
intended for future consumption.
􀀗 People handling food should know and practice good personal
hygiene, hand washing, and/or correct use of gloves.
􀀗 Throw away single-use items after using them. Paper towels
are recommended for cleaning up kitchen surfaces.
􀀗 For canned goods, do not eat the contents if the cans are
dented, cracked, or bulging. These are warning signs that the
product may not be safe.
􀀗 Clean the top of the container before opening. After opening,
inspect the product. Do not use products that are discolored,
moldy, or have an off odor. Do not use products that spurt
liquid or foam when the container is opened. If you have
questions about a product, do not taste the product to
determine if it is safe.

Proper Thawing

􀀗 Potentially hazardous food shall be thawed one of three ways:
􀂉 Under refrigeration that maintains the food temperature at
41°F (5°C) or lower.
􀂉 Completely submerged under running water at a
temperature of 70°F (21°C) or lower, with sufficient water
velocity to agitate and float off loose particles in an
overflow.
􀂉 As part of the cooking process as long as the product
reaches the required minimum internal cooking
temperature.
􀀗 Thaw frozen raw food below ready- to-eat food, so the juices
from the thawing food do not fall onto the ready-to-eat food.
􀀗 Food should be covered while thawing and should be clearly
labeled and dated.
􀀗 Food should be completely thawed before cooking.
􀀗 Never re-freeze thawed food.

Holding Foods

Holding Cold Food Items
􀀗 Check the internal temperature of food using a thermometer.
Cold food must be held at an internal temperature of 40°F
(5°C) or colder.
􀀗 Only use cold-holding equipment that can keep food at proper
temperatures.
􀀗 Do not store food directly on ice. Whole fruit and vegetables
and raw, cut vegetables are the only exceptions. Place food in
pans or on plates first.
Holding Hot Food Items
􀀗 Check the internal temperature of food using a thermometer.
Hot food must be held at an internal temperature of 135°F
(57°C) or higher.
􀀗 Stir food at regular intervals to distribute heat evenly.
􀀗 Use a clean thermometer to check the temperature of food.

Freezer

The temperature in the freezer should be maintained at 0° to -
10°F.
􀀗 All items in the freezer must stay sealed or the product will
become freezer-burned.
􀀗 Once an item has thawed, even partially, it should NOT BE
REFROZEN. Only removed products from the freezer that
will be used promptly.
􀀗 Do not pack boxes and container in the freezer too tightly
together. Leave enough space so that cold air can circulate
freely. Packages packed to tightly in the freezer can cause the
contents to defrost.
Dry storage
􀀗 Keep dry storage areas organized and clean of debris at all
times.
􀀗 Keep all food products at least 6 inches of the floor.
􀀗 Keep all chemicals on a bottom shelf separate from all other
products. Ours are stored under the sink in the main kitchen.
􀀗 Place heavier containers on the lower shelves.

Handle ice and tableware properly

􀀗 Use clean scoops or tongs to pick up ice; do not use hands or
glass.
􀀗 Store scoops or tongs in a clean container, not in the ice.
􀀗 Do not store any food or beverage in the ice.
􀀗 Avoid touching food contact surface with dishes, utensils, etc.

Storage

Here are some general storage guidelines:
􀀗 Cover, label, and date foods in storage.
􀀗 Do not store food in open containers.
􀀗 Empty all canned products and store in proper containers.
􀀗 Always place raw food products below cooked or ready-to-eat
products.
􀀗 Store new foods behind old ones so older products get used first.
􀀗 Always place food in clean containers or wrappers.
􀀗 Keep storage containers off the floor and away from the wall.
􀀗 Throw away any food that gets beyond its use-by or expiration
date.
􀀗 Dry goods and storage areas should be cool and dry.
􀀗 Do not store food or equipment under exposed server lines.
􀀗 Keep storage areas clean.
􀀗 Store all equipment so that dust cannot settle on it.
􀀗 Store chemicals and pesticides separately from food.
Cooler
The temperature in the cooler should be maintained at 36°-40°F at all
times. Store food at this temperature keeps bacteria organisms from
growing in the food and prevents food from freezing.
Be aware of the temperature in the coolers. Notify the manager
immediately if any refrigerated storage area reaches a temperature of
40°F.
Storing products in the cooler
􀀗 Organizing the cooler the crucial. Place frequent use items
near the door so they are easily accessible.
􀀗 Always place raw products below cooked or ready-to-eat
products
􀀗 Dairy products can absorb odors and flavors from other foods.
These products should be stored in tightly sealed containers
and away from foods with strong odors like cabbage, garlic
and onions.

Food Handling & Storage

Receiving

Inspection
Carefully inspect all food as it arrives to make sure it’s up to standards.
Reject food that shows any of the following characteristics:
􀀗 Out-of-date freshness codes or bad odor
􀀗 Thawed frozen foods or re-frozen foods (may have ice crystals)
􀀗 Open, torn, or broken containers
􀀗 Canned goods with any of the following:
􀂉 Swelled top or bottom
􀂉 Leakage or flawed seals and seams
􀂉 Rust or dents
􀂉 Abnormal odor, color, texture, or are foamy or have milkycolored
liquid
􀀗 Stains or water marks on dry foods containers
􀀗 Signs of spoilage or contamination on produce
􀀗 Signs of insect or rodent activity in dry foods
Unloading
When deliveries are received products need to be unloaded and placed
in storage in the following order -
1. Cooler 2. Freezer 3. Dry storage
Chilled products need to go directly to the cooler first as they are the
most perishable items. Start with leafy greens and herbs.
􀀗 Remember, the FIFO rotation method - always stock new product
on the bottom or in back of older product so that the older
product is most accessible and is used first. Always use a food label
or a permanent black marking pen to record the date received.

Food Safety

Major causes of food borne illness

􀀗 Employees with a infectious illness
􀀗 Improper food handling & storage
􀀗 Unsafe food holding temperatures. Food left in the danger zone of
40° to 140° for four or more hours.
􀀗 Unsafe reheating & cooling of foods
􀀗 Unsanitary dishware, utensils and equipment
􀀗 Cross contamination - the transfer of harmful microorganisms
from one food product to another
􀀗 Improper chemical storage
How to wash hands properly
1. Use warm water
2. Use soap to build up good lather
3. Use nail brush to clean nails
4. Rinse and repeat
5. Dry hands with disposable towel or air dryer (never use your
apron as a hand towel)
Personal Grooming
􀀗 Fingernails - Keep your fingernails short and clean. Don't wear
fingernail polish or false fingernails.
􀀗 Maintain clean teeth, hair, hands and body. Use deodorant.
􀀗 Do not wear rings or loose jewelry, it can cause injury by getting
caught on sharp objects and equipment.
􀀗 Use cologne or cosmetics moderately.
􀀗 Hair - Never touch your hair while handling food. Wear a hat or
hairnet at all times.
􀀗 Do not eat, drink or chew gum while you are working.
Personal Health
􀀗 Stay at home if you have the flu, sore throat, fever, diarrhea,
vomiting, headache or dizziness.
􀀗 Contact the restaurant and speak to a manager if you are sick and
feel you need to say home.

Kitchen Sanitation & Cleanliness

We are obsessed with sanitation and food safety! Due to the nature of the
cafe business, it is ABSOLUTELY ESSENTIAL that EVERYONE follows safe
food handling procedures. NEVER take shortcuts on food safety and handling.
Every day we are entrusted with the health and even lives of our customers.
This is a huge responsibility, one that we must never take lightly.
While you will receive additional and ongoing training on food safety issues
following are some of the basic rules we ALWAYS follow and enforce:
Keep your hands washed. Always wash your hands before starting work
and after using the restroom, cleaning, taking out the garbage, smoking,
eating, sneezing, coughing, touching your face, hair, skin, money or raw food.
If you use gloves, change them frequently.
Sanitize everything. Besides clean hands, use sanitizing solution to
constantly keep counters, cutting surfaces, and utensils. This helps to keep
food handling areas and preparation tools free of bacteria. All pots and pans,
food storage containers and trays should be inverted (upside down) after
cleaning.
Prevent cross-contamination. Luckily, we do not have to worry about
meat in our vegetarian establishment, but we take our customers dietary
concerns very seriously and avoid having our dairy cheeses come into contact
with any other food. Always wash and sanitize cutting boards, knives,
portioning tools and graters after every use. DO NOT grate dairy cheese on
the salad bar cutting board – use a separate cutting board for this purpose.
Keep food at the proper temperatures. Potentially hazardous foods like
dairy and prepared beans should always be stored below 45º. Food that is
cooking or in holding should always be above 140º. Bacteria count on food
grows rapidly between 45º and 140º so it’s imperative that our food products
spend a minimum amount of time in the “temperature danger zone.”
Store food correctly. Raw items should always be stored below cooked or
prepared food. Keep chemicals and cleaning products away from food
products.

Qualities of a Good Cook

Mindfulness A good cook is mindful - focusing on the colors and textures of
food and feeling connected with Earth’s abundance. Cooking
from raw ingredients is one of the most nurturing things you can
do and preparing meals uses all of you -- your body, your mind,
and your heart. Mindful cooking leads to mindful, relaxed eating.
So, don’t forget the love!
Efficiency & Speed A good cook must work quickly and efficiently so that our
speed of service objectives are met while preparing food that
meets our high standards of quality and plate presentation.
Organization & Focus A good cook stays focused on one or two tasks at a time and
completes those tasks before moving on to something else.
The workstation is not cluttered, when one task is finished,
utensils, tools and equipment are cleaned and put away if not
needed. A good cook keeps a sufficient level of product ready
in the right storage areas.
Ability to perform well
in a fact-paced work
environment
A good cook must be able to think quickly on his/her feet with
multiple activities going on at once. A good cook doesn't get
flustered easily and even enjoys the challenge of an extra busy
shift.
Focus on quality, pride
in work
A cook's work is placed directly in front of our guests. The type
of job performed by our cooks influences our guests' entire
experience. Good cooks takes great pride in serving great food
and follow our high standards of quality and consistency on
every product that leaves their station.

Kitchen Training Manual

􀀗 Ensure that all slicers, scales, refrigeration and cooking
equipment are operating correctly and at the proper
temperature.
􀀗 Report any broken or malfunctioning equipment to the
manager.
􀀗 ALWAYS follow safe food handling practices.
􀀗 Maintain your daily and weekly sanitation and maintenance
schedules.
􀀗 Use our product labeling system to label, date, rotate and
store all food products.
􀀗 Clean all equipment and workstations immediately after use.
􀀗 Closes the kitchen properly and follows the closing checklist
for kitchen stations.
􀀗 Always check with Manager prior to checking out.
􀀗 Attends all scheduled employee meetings and brings
suggestions for improvement.

Kitchen Functions & Responsibilities

Your role as in the kitchen at Dandelion Communitea
Cafe is extremely important to our success. You will be
trained extensively on how to perform your job. Your speed
and efficiency are imperative to the smooth operation of the
kitchen. You need speed to successfully complete your
tasks. Your efficiency and consistency will help assure 100%
guest satisfaction. You will be provided with high quality
products and the necessary tools and equipment to
complete your daily duties.

General Job Guidelines & Responsibilities

􀀗 Prepares a variety of salad dressings, soups, vegetables and
other food items for cooking ovens, warmers and a variety of
other kitchen equipment.
􀀗 Assumes 100% responsibility for quality of products served.
􀀗 Knows and complies consistently with our standard portion
sizes, cooking methods, quality standards and kitchen rules,
policies and procedures.
􀀗 Follows our procedures for keeping dairy items isolated from
to avoid cross contamination of vegan dishes.
􀀗 Stocks and maintains sufficient levels of food & paper products
at line stations to ensure a smooth service period.
􀀗 Maintains a clean and sanitary work station area including
tables, shelves, walkways and refrigeration equipment.
􀀗 Follows proper plate presentation and garnish set up for all
dishes.
􀀗 Handles, stores and rotates all products properly.
􀀗 Get organized and plan your day before beginning your work.
􀀗 Clean as you go - maintain a clean station and work area
THROUGHOUT THE DAY.
􀀗 Follows the recipes - ensure the quality and consistency of
every batch recipe that goes from our prep kitchen to the
proper workstation on the line.

DC Central Kitchen’s Culinary Job Training Program

Job Search:
The last four weeks of the program consist of a full-time job search, when students talk to
job search counselors every morning, and spend each day filling out applications and
going on interviews. Our goal is to support all of our students to successfully obtain
employment before they graduate.
Graduate Support:
Graduates are contacted monthly for one year following their graduation and receive
support in the form of job advice, employment search assistance, and help with a variety
of other social service resources.
Graduate workshops are currently being developed and will take place every 2 months.
An Alumni Leadership Council was formed in 2008 and will plan annual alumni events.

DC Central Kitchen’s Culinary Job Training Program

13 Internship Sites
Students participate in a 40 hour internship at the following sites. Students work closely
with mentoring chefs in a commercial kitchen, such as a restaurant, hotel or convention
center. Students experience working in various food stations that include grill stations,
garde manger & salads, pastry and hot foods.
Students are evaluated by mentoring chefs in the following areas:
 Attendance & punctuality
 Attitude
 Ability to follow direction
 Knife Skills, Practical Skills & Application
 Food Safety & Sanitation – Knowledge & Practice
 Teamwork
Employment Skills & Job Search: Weekly + 3 Weeks Job Search
The employment component of the Culinary Job Training Program begins with Career
Exploration classes, when students examine their career goals, interests, and skills. The
class later progresses to Employment Skills, when students learn how to fill out
applications, write resumes and cover letters, interview successfully, and search for and
apply to jobs on the Internet.
Students have the opportunity to speak to chefs and employers about successful job
searching strategies, and each student receives a free interviewing suit from a partner
agency.
The Career Exploration & Employment Skills Component includes the following
modules:
 A Job vs. a Career
 Skills Inventory
 Employment Hurdles/Goal Setting
 Work and Skills History
 Using Email – 2 sessions
 Applications
 Job Research on the Internet – (2 sessions)
 Resumes
 Online Applications - (2 sessions)
 Mock Interviews
 Punctuality, Positive Work Ethic & Professional Behavior
 Mock Interview Sessions / Informational Interviews
 Job Search

DC Central Kitchen’s Culinary Job Training Program

Servsafe: Food Protection Manager’s Certification Course: 54 hrs per Class:
Tuesdays & Wednesdays 9:45 -12:00
This course will help students understand why food safety is important and how to apply
critical food safety practices to food preparation.
DCCK’s Commercial Kitchen Production Experience: 40 hrs per Class:
Mondays & Fridays 9:30 – 12:00
DC Central Kitchen currently produces 4,500 meals daily that are delivered to homeless
and low-income residents as well as after school programs. Students participate in a
scheduled rotation at each production station throughout the kitchen. Students are trained
and mentored by station chefs. Students work with and interact with volunteers
throughout the country. This interaction helps to break the stereotype of the face of
homelessness.
Guest Chef Demonstrations: (6 Modules) 64 hrs per Class:
Tuesday & Thursdays 1:00 – 4:00 PM
Guest Chef Visits are scheduled twice weekly to demonstrate classes related to each
module topic. Students have an opportunity to experience hands-on training, participate
in demonstrations and ask industry related questions.
Field Trips: 2 Trips Per Class:
Wednesdays 9:30 – 12:00
Sysco Food Purveyors, Marriott Test Kitchen, Wegman's Gourmet Grocery Stores,
L’academie de Cuisine Culinary School & Café Atantico Restaurant.
Heritage Days – 1 Class per Class:
Wednesdays 1:00 PM – 4:00 PM
Heritage days are class demonstrations at various cooking stations throughout the
kitchen. Meals are focused on various regional cuisines and students rotate through each
station and observe and participate in the history, preparation and presentation of the
meal.
Student Cooking Competition– 1 Event per Class
Students participate in an in-house cooking competition featuring a specific dish. Student
teams develop the recipe and participate in 2 preparation classes for the competition dish.
Students are judged by local chefs, media or foodies who support DC Central Kitchen
and want to support our mission.
The winning team receives prizes and is taken to lunch at the Old Ebbitt Grill. Past
winners have been judged by the JW Marriott Family and have been treated to a
limousine ride and lunch at a Marriott Hotel.

Acknowledgements

This training manual was adapted from the Food Safety Training Manual of the Oregon Department of Human Services.
Permission was granted by the Foodborne Illness Prevention Program staff and we are grateful for their cooperation and assistance.
CONTACTS
Questions regarding this content of this guide may be directed to the Davis County Health Department Environmental Health Services Division at 801-525-5110.

Our office is located at 22 South State Street, Clearfield, Utah

Potentially Hazardous Foods

Potentially Hazardous Foods – These are moist, protein-rich foods that bacteria will grow on when the temperature Danger Zone.
Sanitize – The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.
Temperature Control – Temperature Control is keeping foods hot or cold enough to prevent bacteria from growing.
Virus – Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses are passed from the lack of hand washing especially after using the toilet and then touching food.

Danger Zone

Danger Zone – The Danger Zone is when the temperature of food is between 41oF (5 o C) and 140 oF (60 o C). This is called the danger zone because bacteria will grow quickly between these temperatures.
Food Borne Illness- Sickness caused from germs or toxins in food, also called food poisoning.
Food Grade Containers – This means the container has been made specifically to hold food.
Food Thermometer - a probe or metal-stem thermometer used to take temperatures of food.
Hot holding – Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 140oF or hotter.
Infected – A cut or burn that is swollen, red, or has pus.
Metal-Stem-Probe Thermometer - a food thermometer used to take temperatures of food.
Refrigerator Thermometer – A thermometer kept in the warmest section of the refrigerator. This thermometer helps you know if the refrigerator is staying cold enough.
Reheating – The process of making a cold food hot. Food must be heated food from 41oF to 165oF within two hours.
Parasites – These are tiny worms that live in fish, meat and humans.

Glossary

Bacteria – Bacteria is a germ with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.
Calibrate – To calibrate a thermometer is to test it for accuracy and adjust it if it isn’t giving the correct temperature.
Chemicals – In this book chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.
Cold holding – Cold holding is when you keep food cold by using a refrigeration or ice.
Cooling - The process of taking a hot food and making it a cold food. Cooling must occur within six hours with the temperature dropping from 140oF to 70oF within 2 hours and from 70oF to 41oF within 4 hours.
Cross Contamination – When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.
Date Marking – Prepared potentially hazardous foods that are to be refrigerated for more than 24 hours must be marked with the date of preparation or the date to discard unused food.
Double Hand Wash – Lather hands with soap and warm water for approximately 15 to 20 seconds and repeat a second time. Dry hands with paper towel, air dryer or roll of linen towels.

Washing By Hand

Washing By Hand – Using a Three Compartment Sink
1. Scrape and/or pre-rinse food from the dishes and utensils.
2. Wash with detergent and hot water in the first sink.
3. Rinse with clean, hot water to remove any soap or food in the middle sink.
4. Sanitize in the third sink for to kill any bacteria.
5. Air dry the dishes and utensils before putting them away.
Remember:
Pre-rinse, wash, rinse, sanitize, air dry.