Training : Lecture Procedure
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Transcript of Training : Lecture Procedure
Staff Training and Development
2
Introduction: Benefits of trained staff
3
4
1. Steps to Season the WOK
2.
Condiments, Sauces, Vegetables
5
and Carbohydrates
6
7
Proteins
Chicken:
100 gm
1 minute cooking
PHF
Shrimp:
85 gm
1 minute cooking
PHF
Beef:
85 gm
30 seconds cooking
PHF
Egg:
1 scoop
Only for fried rice
Cooked scrambbled
PHF
1-4*C
Smoked Beef:
60 gm
25 seconds cooking
10% Fat contain
PHF
8
Sauce Identification
Sauces Description Salt Sweet Sour Spicy Water
Oyster Sauce:
A concentrated sauce with seafood flavor
1 scoop
85% 15%
Soy Sauce:
A fermented sauce that came from soy beans
A universal oriental sauce
1 scoop
80% 5% 15%
Teriyaki Sauce:
Originate from Japan
A unique combination of savory and sweetness
1 scoop
30% 50% 10% 10%
Spicy Sauce:
Also known as “Spicy Stock”
2 scoop for noodles
1 scoop for rice
70% 5% 5%
20%
Regular Sauce:
Also known as “Stock”
Add savory flavor and aroma
2 scoop for Noodles
1 scoop for rice
70% 10% 20%
Siraccha:
A traditional Thai spicy sauce
Extremely Hot Flavor
Upon request
5% 5% 85% 5%
9
Noodles and Rice Identification
Description
Japanese Udon Noodles:
A traditional Japanese noodles that chewy and soft, these thick wheat noodles are best when you can find them fresh.
When adding in the wok must cook it properly in elastic texture.
280 gm
Chinese Egg Noodles:
This noodles are made in egg and flour.
Traditionally they are using in stir frying and soup.
Strong and elastic noodles that good to bind with oriental sauces.
280 gm
Thai Jasmine Rice:
A traditional and popular rice around Asia.
Most imported from Vietnam and Thailand.
Popular in sweet and starchy flavor.
250 gm
Chinese Rice:
This Rice also known as the regular rice in Asia.
This Rice is perfect in Fried Rice and making Oriental Desserts.
Less moist of sauce could be the perfect Fried rice and seasonal Vegetables.
250 gm
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Upon Request
Oil ProteinNoodle / Rice Regular
VegetableExtra Vegetable Light sauces Mother Sauces
½ 0z
Chicken Beef Shrimp Smoked
beef
ChineseJapanese noodles
Chinese WAKAYJasmine WAKAY
CabbageCarrotsBell pepperWhite
mushroom
Broccoli Baby Corn Chestnut Shitake White onion Mung bean Green onion
Regular SauceSpicy Sauce
Oyster sauceTeriyakiSoy sauce
Regular Portion ½ 0z ¼ 0z for
smoked beef request
1 – 3 kinds 100% for no extra vegetables
50% for 2-4 extra Vegetables
4 limit choices
Adjust the cooking of Broccoli or Baby Corn
2 scoop for Noodles
1 scoop for Rice
1 scoop
No Vegetables ½ 0z 1 kinds Rice / Noodles none 1 scoop ½ scoop
1 ¼ 0z 2 – 3 kinds Rice / Noodles none 1 scoop ½ scoop
No Protein ½ 0z none Rice / Noodles 100% 1 - 2 extra 2 scoop 1 scoop
Rice / Noodles 50% 3 - 4 extra 2 scoop 1 scoop
No Carbohydrates ½ 0z 1 kinds none 100% 1 - 2 extra 1 scoop
1 ¼ 0z 2 - 3 kinds 50% 3 - 4 extra 1 scoop 1 ½ scoop
Broccoli + Baby Corn ½ 0z 1 – 3 kinds Rice / Noodles 50% 2 extra 2 scoop 1 ½ scoop
Broccoli or Baby Corn ½ 0z 1 – 3 kinds Rice / Noodles 50% 2 - 3 extra 2 scoop 1 scoop
Spicy Rice / Noodles 1 scoop regular + 1 scoop spicy
Extra Spicy Rice / Noodles 2 scoop spicy
Mix Sauces Rice / Noodles ½ scoop Oyster¼ scoop Teriyaki¼ scoop Soy sauce
Actual Standard Cooking Procedure PT.2
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