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.