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BOH Training Hakuna Matata

BOH Training Hakuna Matata

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BOH Training Hakuna Matata

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  1. BOH TrainingHakuna Matata Jake Winters & Kelsey Kane

  2. Sanitation • Wash hands with warm water and soap BEFORE working and FREQUENTLY (3x/hour) • Always wear gloves when dealing with food • Keep hair pulled back and in a hat • No jewelry • Wear a chef coat

  3. Safety • Always wear a cut glove when using a knife! • Wear non-slip shoes • Do not put dirty knives in the sink • Do not leave cold food sitting out for more than 15 mins, put in the fridge

  4. Moroccan Lamb Pops - hors d’oeuvre Ground lamb mixed with melted goat cheese, onions, and spices. Served in white spoons.

  5. Hummus - hors d’oeuvre Creamy, garlic hummus. It is the action station Served with Tostitos chips

  6. Banana Fries - hors d’oeuvre Fried banana slices tossed with toasted Moroccan seasonings Served in disposable cones

  7. Sambusa - Appetizer Ground beef or spinach/feta cheese stuffed inside wonton wrappers and fried 2 served on top of a creamy chipotle sauce

  8. Lentil Salad Lentils mixed with tomatoes, peppers, red onion, carrot, garlic, and cilantro Tossed with olive oil and lemon juice Served on a bed of spinach

  9. Chicken Curry – Main Course Chicken cooked with tomatoes, coconut milk, curry powder, and spices Served over basmati rice Garnished with peppers and shredded carrots

  10. Vegetable Curry – Main Course Sweet potato, eggplant, peppers, onions, chick peas, zucchini, carrots, spinach, orange juice, almonds, and spices all cooked together Served over basmati rice

  11. Fruit Cup - Dessert Kiwi, grapefruit, banana, mango, and pineapple tossed with sugar

  12. ShukuShuku- Dessert Coconut, sugar, and egg yolks formed into balls and rolled in flour and baked. Served alongside the fruit cup

  13. THANK YOU!!!!!!! • HAVE FUN!!!!! • PLEASEASK JAKE, KELSEY, SAVANNAH OR BRENT IF YOU HAVE ANY QUESTIONS 