Page 10 - UP Essentials for Managers FG 092017_Neat

INGREDIENTS & NUTRITIONAL INFORMATION AND ALLERGENS >>

• Refer to the Ingredient & Nutritional Information Binder and show the MIT with where the
guide is located.
• Describe how the content in the guide is organized and how and when to use the guide.

• Explain that each section of the menu has options for Guests with allergens and other dietary
restrictions.

• Let the MIT know they can rely on you and the chefs to build their comfort level with learning
the various menu options.

KNIFE SKILLS >>

• Introduce knife safety (which will be covered more in a later module) and review:
o Which knives to use for each task
o Proper technique for holding the knife while cutting

• Holding product using the French Curl to keep fingers out of the way.
• Review how to perform various cuts and cut sizes (i.e. chopped, sliced, julienne, etc.).

ASK
 What knife should you use to slice limes?

 What knife should be used to slice meat?

 What do you do with dirty knives?

CULINARY VOCABULARY >>

• Review the culinary vocabulary words from the vocabulary section of the Training Guide.
• Describe how each of these terms relate to what we do at Urban Plates.

ASK

 Are there are any questions about the definitions?

010 FACILITATOR GUIDE