Rotation Descriptions

Transcription

1 Rotations, Fall 2018 Group 1: Oct.8,9,10,11 Oct.15,16,17 Oct 18,22,23 Oct.24,25,29 Oct.30,31 Nov.1 Sandwich Bar Mary Tyng-Yu Melania Conner Rhys Entree Salad Rhys Mary Tyng-Yu Melania Conner Salad Bar Conner Rhys Mary Tyng-Yu Melania Compound Salads Melania Conner Rhys Mary Tyng-Yu Rounds Tyng-Yu Melania Conner Rhys Mary Rotations, Fall 2018 Group 2: Nov.5,6,7 Nov,8,13,14 Nov.15,19,20 Nov.21,22,26 Nov.27,28,29 Sandwich Bar Shalyse Yufeng Mason Megan Katherine Entree Salad Katherine Shalyse Yufeng Mason Megan Salad Bar Megan Katherine Shalyse Yufeng Mason Compound Salads Mason Megan Katherine Shalyse Yufeng Rounds Yufeng Mason Megan Katherine Shalyse Daily Production Schedule: Greens to Santiam by 9:30 Entree Salads Ready for Cafe by 10:30 Salad bar open by 10:45 Sandwich Bar Ready by 10:45 Entree Salads on the line By 11:00 Rotation Descriptions

2 Compound Salads: On your first day in the Pantry Kitchen, please be there by 7:15 sharp with your tools ready. Every other day, we will start at 7:30 sharp with your cutting board and knives out and ready. For the first day of your rotation, you need to be prepared with the following recipes in your notebook: All compound recipes for the the time you are in this rotation. See the menu and recipes in the Pantry Packet online. All rounds recipes. In this rotation, you will produce two compound salads per day that are used on our salad bar, for our entree salads and packaged and sent to the cafe. Compound salads must be ready for the cafe by 10:30. After completing the day s salads, you will work on prepping for the following day, work on skills list techniques and assist your classmates. An A student in this rotation will competently produce a variety of compound salads that we serve on our salad bar and at the cafe. They will show competency in using procedures we learn in lab in producing their items and leave time to help classmates and work on other projects. All A students will come to class on time, neatly dressed and trimmed and work in an efficient and respectful manner. Salad Bar Rotation:

3 On your first day in the Pantry Kitchen, please be there by 7:15 sharp with your tools ready. Every other day, we will start at 7:30 sharp with your cutting board and knives out and ready. For the first day of your rotation, you need to be prepared with the following recipes in your notebook: All rounds recipes. By the second day of your rotation: to me 3 original vinaigrette ideas. Use the recipe form in the Pantry Packet. In this rotation, you will be responsible for Cutting and supplying all of the salad greens needed for the salad bar, the Cafe, the Santiam line (by 9:30) and the Entrée Salad Station. Check daily with Chef Sarah to determine how much lettuce and what types to prepare daily for each area. After greens are prepared, you are responsible for Preparing toppings to fill the salad bar (this includes turning the dressings into clean containers. There are written guidelines for this posted in the kitchen. By 11:00 the salad bar needs to be filled and ready for customers. After 11:00, you will shift your focus to: Keeping an eye on the salad bar, restocking and cleaning as necessary. Prepping for the next day Helping classmates This rotation can be challenging as you have a small amount of a large number of items to prepare and present. You will have ample opportunity to practice your knife skills. An A student in this rotation will challenge themselves by going beyond just putting out delicious, fresh salad toppings; they will create opportunities to refine their knife skills and expand their palette by using more difficult cuts in production and by creating additional compound salads for the salad bar (for example, you can pickle or roast a vegetable for the next day or cook beans or make a small pesto pasta, etc...think ahead, understand what products we have in house to use and challenge yourself). They will show competency in using procedures we learn in lab in producing their items and leave time to help classmates and work on other projects. All A students will come to class on time, neatly dressed and trimmed and work in an efficient and respectful manner. **By the second day of your rotation: to me 3 vinaigrette recipes that you ve created Please use the Recipe Format file in the pantry packet for this. Recipes should be quantified to about 6 cups total: Sandwich Station: On your first day in the Pantry Kitchen, please be there by 7:15 sharp with your tools ready. Every other day, we will start at 7:30 sharp with your cutting board and knives out and ready.

4 ** For the first day of class, you need to be prepared with the following recipes in your notebook: All Rounds recipes from your packet online. At least 2 sandwich special ideas (just ideas, not recipes at this point). In this rotation, you will be responsible for Preparing products for and manning our made to order sandwich station. The sandwich station needs to be set up and open for business by 11:00am. This station closes at 12:30 so that the student can attend afternoon lectures or demos. Produce your own aioli or mayonnaises for your sandwiches. For the last day of this rotation, you will create your own special sandwich. You can get creative with this; we have the potential to hold ingredients hot, use a panini press, order special meats, breads, cheeses, veggies, etc. Challenge yourself. When finished with your preparations for the day, you will move on to: Helping classmates as time allows. Preparing for tomorrow s sandwiches This rotation will give you experience interacting directly with customers. You also get the opportunity to create your own special sandwiches, developing your style in flavors and presentation. An A student in this rotation will come to me a week before they move to this rotation with special sandwich ideas so that we have time to procure the ingredients and fine tune your ideas. They will get their mis en place ready with plenty of time to spare to prepare their own special of the day. They will show competency in using procedures we learn in lab in producing their items and leave time to help classmates and work on other projects. All A students will come to class on time, neatly dressed and trimmed and work in an efficient and respectful manner. By Wednesday afternoon the week before your rotation, I need at least 2 ideas for sandwich specials. We ll work together to fine tune the ideas and by Monday, I need your special recipes quantified for 10 portions (including recipes for all components) and a game plan for assembling and serving the sandwiches given to me via using the Recipe Form file in the pantry packet. Entrée Salad Station: On your first day in the Pantry Kitchen, please be there by 7:15 sharp with your tools ready. Every other day, we will start at 7:30 sharp with your cutting board and knives out and ready. For the first day or your rotation, you need to be prepared with the following recipes in your notebook:

5 All Rounds recipes from your packet online. All entree salad recipes for the time you are in this rotation. In this station, you will be responsible for Producing plated and boxed entrée salads for the cafeteria. Entrée salads change daily; be prepared at the beginning of the rotation with all recipes written in your notebook. Entree salads must be on our line by 11:00. You are encouraged to be creative with plating and garnishing. Learn how to quantify recipes by daily quantifying the salad dressing recipe to the appropriate amount for the number of salads you are making. Once the required number of salads are plated for the day, it will be the student s responsibility to keep salads available for sale and prepare more as needed throughout lunch service time. From 11:30 to closing time, you will: Work to prepare mise en place for the next day's salads Help classmates An A student in this rotation will study their recipes in advance and come with their procedures laid out in order to work efficiently (this is a difficult rotation for many people, these salads contain many components, so studying your recipes and planning your steps in advance is absolutely necessary for success). They will complete their salad production on time, creating professionally plated, attractive salads. They will go the extra mile by coming up with creative additional garnishes for their salads. They will have a clean, well organized production station. They will show competency in using procedures we learn in lab in producing their items and leave time to help classmates and work on other projects. All A students will come to class on time, neatly dressed and trimmed and work in an efficient and respectful manner. Rounds: On your first day in the Pantry Kitchen, please be there by 7:15 sharp with your tools ready. Every other day, we will start at 7:30 sharp with your cutting board and knives out and ready. For the first day or your rotation, you need to be prepared with the following recipes in your notebook: All Rounds recipes from your packet online.

6 In this station, you will be responsible for Rounds rotation is responsible keeping the salad bar supplied with a number of items such as salad dressings (including Ranch, Blue Cheese, Sun-dried Tomato Herb Dressing and Honey Mustard), Salsa, Croutons, Pickles and Fermented products such as kimchi and sauerkraut. You are responsible for keeping track of our supplies and making sure we don t run out. You will produce Mini Chef Salads (guidelines are hanging in the kitchen) for the cafe about every other day. You will act as support crew for your classmates. This rotation allows for some flexibility and you should develop your ability to see what classmates need the most help and provide that help as necessary (this requires you to be familiar with the menu and know what each person is working on). An A student in this rotation will show self motivation and the ability to prioritize their tasks appropriately. They will show leadership and communications skills in working with and helping their classmantes. They will have a clean, well organized production station. They will show competency in using procedures we learn in lab in producing their items and leave time to help classmates and work on other projects. All A students will come to class on time, neatly dressed and trimmed and work in an efficient and respectful manner.