Sunday Carvery Meat Deck You ll need: 3 Meat Deck Trays, 1 Stainless Steel Roasting Tray, 3 Carving Knives, 3 Forks & Tongs Chef Guest Turkey Crown & Yorkshire Puddings Gammon & Yorkshire Puddings Topside Beef & Yorkshire Puddings Roast Potatoes Utensil Carving Knife & Fork Carving Knife & Fork Carving Knife & Fork Tongs Standard Set Up Minimum 1 Whole & Yorkshire Puddings 1 Whole & Yorkshire Puddings 1 Whole & Yorkshire Puddings 1 Whole & Yorkshire Puddings 1 Whole & Yorkshire Puddings 1 Whole & Yorkshire Puddings (5kg) (5kg) Key Points: All sites should open with the Standard Set Up. Standard to Minimum Set Up levels must be maintained throughout service Issued: BFSundayVestaMeatDeck031401.doc SOP 3 Storage SOP 6 Cooking (Steak) SOP 6 Cooking SOP 8 Reheating
Sunday Carvery Vegetable Deck You ll need: 1 Black Roasting Dish, 6 Small White Cocotte Dishes (with Lids & Hooks) & 7 Solid Silver Spoons Chef Guest Stuffing Mash Potatoes Peas Red Cabbage Root Vegetable Mash Savoy Cabbage Cauliflower Cheese Utensil Solid Silver Spoon Solid Silver Spoon Solid Silver Spoon Solid Silver Spoon Solid Silver Spoon Solid Silver Spoon Solid Silver Spoon Standard Set Up (2kg) (1kg) (1kg) (2kg) (500g) (2kg) Minimum Set Up ½ Sub (1kg) ½ Sub (500g) (1kg) ½ Sub (1kg) ½ Sub (250g) ½ Sub (1kg) Key Points When replenishing stock remove the old stock from the deck and replace with a clean empty container (there should be no empty spaces on the deck). Replenish BOH and bring the new product to the deck. During quieter periods of service, lids need to be left on to keep the products warm. When customers are at the deck, the lids need to be removed Check the temperature of the product on a regular basis and discard if the core temperature is 63 degrees or less All sites should open with the Standard Set Up. Standard to Minimum Set Up levels must be maintained throughout service. Issued: BFSundayVestaVegetableDeck031401.doc SOP 3 Storage SOP 6 Cooking (Steak) SOP 6 Cooking SOP 8 Reheating
Sunday Carvery Savoy Cabbage You ll need: Small White Cocotte Dish, Lid & Hook Cabbage Melted Butter (See Sub) 500g 50g 1. Cook the cabbage either in the Rational on steam setting for 4 minutes OR Plunge into boiling water, cover and return to the boil, cook for 1½ minute and drain well 2. Decant into small white cocotte dish and drizzle with melted butter 3. Cover with warmed small white cocotte dish lid and place on the Carvery deck immediately Issued: BFSundayVestaCabbage(Green)031401 SOP 6 Cooking SOP 8 Reheating
Sunday Carvery Red Cabbage You ll need: Small White Cocotte Dish, Lid & Hook Red Cabbage 1kg 1. Reheat DEFROSTED red cabbage pouch in boiling water for 10-12 minutes OR Place in the Rational, in pouch on steaming mode for 10-12 minutes 2. Place cabbage in a warm small white cocotte dish 3. Cover with warmed small white cocotte dish lid and place on the Carvery deck immediately Issued: BFSundayVestaCabbage(Red)031401 SOP 6 Cooking SOP 8 Reheating
Sunday Carvery - Cauliflower Cheese You ll need: Small White Cocotte Dish, Lid & Hook Cauliflower Cheese Grated Cheddar Cheese 2kg 100g 1. Reheat the FROZEN cauliflower cheese in the microwave in a suitable container for 8 minutes on full power DO NOT REHEAT IN COCOTTE DISH 2. Remove and stir, add 50g of the grated cheese before heating for another 5 minutes in the microwave 3. Decant into a small white cocotte dish and sprinkle the remaining cheese on top 4. Place under grill until cheese is melted and golden Issued: BFSundayVestaCauliflowerCheese031401.doc SOP 6 Cooking SOP 8 Reheating
Carvery Condiments You ll need: 2 Dumpy Pots, 2 Pie Dishes, 2 Dessert Spoons & 2 Soda Spoons Cranberry Sauce (Dumpy Pot & Dessert Spoon) English Mustard (Pie Dish & Soda Spoon) Apple Sauce (Dumpy Pot & Dessert Spoon) Horseradish Sauce (Pie Dish & Soda Spoon) 1. Place cold condiments in appropriate dishes listed in the ingredients Issued: BFSundayVestaCondiments12121.doc SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery Gammon You ll need: Meat Deck Tray Gammon Joint 1 Each 1. Decant gammon from packaging without removing the string and place in a roasting tray 2. Place into Rational on steam. Cook by probe at 75 o C (approx 3hrs) 3. Remove from Rational and hold in the Alto-Shaam if required at 65 C 4. When required, remove from Alto-Shaam, remove string from gammon joint and place in the oven at 220 o C until it crackles 5. Transfer joint to carvery deck Issued: BFSundayVestaGammon031401.doc SOP 6 Cooking SOP 8 Reheating
Sunday Carvery Gravy You ll need: Gravy Well Gravy Concentrate Water 1 Pouch (750g) 1.5 litre 1. Place DEFROSTED gravy concentrate into a pan over a moderate heat and whisk in the water 2. Whisk during reheating to achieve a smooth gravy 3. Transfer to gravy well when it has reached 75 C BEST PRACTICE: PREPARE SUFFICIENT GRAVY FOR SESSION ONLY Issued: BFSundayVestaGravy031401.doc SOP 6 Cooking SOP 8 Reheating
Sunday Carvery - Mash Potatoes You ll need: Small White Cocotte Dish, Lid & Hook Mash Potato Butter Melted Butter (See Sub) 2kg 75g 25g 1. Decant FROZEN mash into a suitable container and microwave with 75g of butter for 6 minutes 2. Remove from microwave and mix well before continue heating for another 6 minutes 3. Decant into small white cocotte dish and drizzle with 25g of melted butter Issued: BFSundayVestaMashPotatoes031401.doc SOP 6 Cooking SOP 8 Reheating
Melted Butter You ll need: Drizzle Bottle Butter 1 Block 1. Place butter in microwave container and place in microwave for 30 seconds. Stir and microwave for another 30 seconds. 2. Stir and pour in a drizzle bottle ready for service Issued: BFSundayVestaMeltedButter031401.doc SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery Peas You ll need: Small White Cocotte Dish, Lid & Hook Peas Melted Butter (See Sub) 1kg 50g 1. Cook FROZEN peas in boiling water for 2 minutes, drain well 2. Place peas in a warm small white cocotte dish and drizzle melted butter over. 3. Cover with warmed small white cocotte dish lid and place on the Carvery deck Issued: BFSundayVestaPeas031401.doc SOP 6 Cooking SOP 8 Reheating
Sunday Carvery - Roast Beef Topside You ll need: Meat Deck Tray Beef Topside Joint Melted Butter (See Sub) 1 Each 5g 1. Remove topside joint from packaging leaving on the string 2. Place in the Alto-Shaam at 130 C and cook by probe to 60 C. Approx 3 hours 3. Cook enough beef to last for no more than 2 hours 4. Repeat cooking procedure as required 5. Brush beef topside with melted butter and transfer to the carvery deck on a clean tray EVERY TIME BEEF IS TRANSFERRED TO CARVERY DECK, IT MUST BE ON A CLEAN TRAY WITH CLEAN UTENSILS. BEEF SHOULD NOT BE KEPT HOT FOR LONGER THAN 2 HOURS, BUT COOKED THROUGHOUT THE DAY TO ENSURE FOOD SAFETY AND BEST QUALITY. Issued: BFSundayVestaRoastBeef031401.doc SOP 6 Cooking SOP 8 Reheating
Sunday Carvery - Roast Potatoes You ll need: Stainless Steel Roasting Tray Pre-Steamed Potatoes (See Sub) Oil 5 kg (1 Bag) 800 ml 1. Pour 800ml of oil in 2 metal gastronorm trays (400ml in each tray) 2. Preheat oil in the Rational at 220 C dry heat for 5 minutes 3. Place the pre-steamed potatoes into the 2 trays and cook for 15 minutes at 220 C, turn potatoes through oil and cook for a further 10 minutes until golden brown and crisp 4. Decant into stainless steel roasting tray and place on the Carvery deck immediately Issued: BFSundayVestaRoastPotatoes031401.doc SOP 6 Cooking SOP 8 Reheating
Sub Pre-Steamed Potatoes You ll need: (for presentation only) Roast Cut Potatoes Salt 1 Bag (5kg) 2g 1. Place potatoes into 2 metal gastronorm trays 2. Sprinkle with salt and steam in the Rational for 15 minutes at 100% steam 3. Cool down under cold running water for 5 minutes 4. Drain thoroughly, cover, label and store under refrigeration Issued: BFSundayVestaRoastPotatoesSub031401.doc SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery - Roast Turkey You ll need: Meat Deck Tray Turkey Joint Melted Butter (See Sub) 1 Each 5g 1. Turn on Alto-Shaam and reheat to 130 C -approx 45 minutes 2. Place DEFROSTED turkey in the Alto-Shaam and refer to cooking procedure sheet 3. Keep joints hot in Alto-Shaam as required referring to Alto-Shaam holding procedure 4. Cut as shown in photo above 5. Brush turkey with melted butter and transfer to the Carvery deck Issued: BFSundayVestaRoastTurkey031401.doc SOP 6 Cooking SOP 8 Reheating
Sunday Carvery - Root Vegetable Mash You ll need: Small White Cocotte Dish, Lid & Hook Root Vegetable Mash Melted Butter (See Sub) 2kg 50g 1. Decant FROZEN root vegetable mash into a suitable container and microwave for 6 minutes 2. Remove from microwave and mix well before continue heating for another 6 minutes 3. Decant into small white cocotte dish, drizzle with melted butter and place under the salamander for 1 minutes Issued: BFSundayVestaRootVegMash031401.doc SOP 6 Cooking SOP 8 Reheating
Carvery - Soup & Bread You ll need: Soup Kettle, Bread Basket & 2 Dumpy Pots Tomato Soup (See Sub) Bread Rolls Butter Portions Spread Portons 1. Cook FROZEN bread rolls in the oven at 190 o C for 4-5 minutes 2. Decant bread rolls into bread basket for service Issued: BFSundayVestaSoup&Bread12121.doc SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery - Stuffing You ll need: Black Roasting Dish Prepared Stuffing (See Sub) Melted Butter (See Sub) 1 Portion 20g 1. Decant into a lightly oiled black roasting tray 2. Bake in the oven at 200 C for 10 minutes 3. Take the stuffing out and stir until light and fluffy, return to the oven and continue to bake for a further 10 minutes 4. Fork stuffing, drizzle with melted butter, place under salamander to crisp the top and stir again prior to serving Issued: BFSundayVestaStuffing031401.doc SOP 6 Cooking SOP 8 Reheating
Sub Prepared Stuffing You ll need: Mixing Bowl Sage & Onion Stuffing Mix Red Onions Garlic Croutons Water Oil Salt 255g 200g 50g 900ml 10ml 2g 1. Cut the red onions into cubes and soften in a pan with oil 2. Heat up the water and mix into the stuffing along with the croutons 3. Leave to rest for 20 minutes then add the onions 4. Decant into a suitable container, cover, label and store under refrigeration Issued: BFSundayVestaStuffingSub031401.doc SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery - Vegetable Wellington You ll need: Large Plate & Sauceboat Vegetable Wellington Vegetarian Gravy 1 Each 1 Sachet 1. Place DEFROSTED wellington in the merrychef for 1 min 50 seconds at 225 o C on 100% power 2. Reheat FROZEN vegetarian gravy for 6 minutes in boiling water 3. Serve as shown with sauceboat of vegetarian gravy (guests to help themselves to vegetable buffet selection) Issued: BFSundayVegWellington031401 SOP 6 Cooking SOP 8 Reheating SOP 6 Cooking (Fish) SOP 10 Hot Hold
Sunday Carvery - Yorkshire Puddings You ll need: Baking Tray BULK COOK 3 Yorkshire Puddings 12 1. Place FROZEN Yorkshire puddings on a baking tray and cook at the bottom of the oven for 4 minutes at 220 o C 2. Place around the meat on the Carvery deck immediately Issued: BFSundayVestaYorkshirePuddings031401.doc SOP 6 Cooking SOP 8 Reheating