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  • Standard Operating Procedure Kitchen Procedure

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    Sivaneshen Jeevakrishnan
    49 views2 pages
    This standard operating procedure document outlines the process for preparing vegetables and fruits in the kitchen. It lists the necessary equipment including a working station, wash basin, rinse set, knives, chopping board, strainer basket, and weighing scale. The procedure involves weighing the vegetables and fruits, washing and rinsing them, cutting them, and storing the final products in strainer baskets or storage pots in the chiller between 1-5 degrees Celsius.

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    This standard operating procedure document outlines the process for preparing vegetables and fruits in the kitchen. It lists the necessary equipment including a working station, wash basin, rinse set, knives, chopping board, strainer basket, and weighing scale. The procedure involves weighing the vegetables and fruits, washing and rinsing them, cutting them, and storing the final products in strainer baskets or storage pots in the chiller between 1-5 degrees Celsius.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    49 views2 pages

    Standard Operating Procedure Kitchen Procedure

    Uploaded by

    Sivaneshen Jeevakrishnan
    This standard operating procedure document outlines the process for preparing vegetables and fruits in the kitchen. It lists the necessary equipment including a working station, wash basin, rinse set, knives, chopping board, strainer basket, and weighing scale. The procedure involves weighing the vegetables and fruits, washing and rinsing them, cutting them, and storing the final products in strainer baskets or storage pots in the chiller between 1-5 degrees Celsius.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Standard Operating Procedure

    Section: Kitchen Preparation AKP01/1220

    Products: Vegetable/Fruits

    Equipment’s/Tools:

    1. Working Station

    2. Wash Basin/Rinse set

    3. Tools:

     Knifes
     Chopping Board
     Strainer Basket
     Weighing Scale

    4. Final Product

    5. Product storage (Chiller temp 1c – 5c)


    FLOW CHART

    Dry Store Chiller

    Room Temp 1c – 5c

    Vegetables / Fruits
    Weighing

    Vegetables Washing /
    Rinsing

    Vegetables Cutting

    Strainer Baskets /
    Storage Pots

    Chiller
    1c - 5c

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