Prep Manual

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Canada

Before starting to prep ensure to:

  • Check old preps quality and dates
  • Disinfect the prep area
  • Wash all fruit and vegetables in a colander by sink 3.

After prep ensure too always:

  • Wash and disinfect the knife and chopping board before proceeding to prep another item to avoid cross-contamination.
  • Add date sticker
  • FIFO the prep in the fridge
  • Clean the prep area, change bins and sweep floor.
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Avocado

  1. Wash the avocados in a colander by sink 3.
  2. Cut off the top of the avocado. Slice the avocado in half around the stone. twist to open.
  3. Avocados go brown after 4h so only prep what is needed.
  4. Add date sticker and FIFO in the fridge.

Mozzarella

  1. Drain the brine that the Mozzarella is in.
  2. Cut it in half and put the round side of one half into the slicer and bring it down to slice the mozzarella.
  3. Repeat same procedures on the other half.
  4. Add date sticker & FIFO into the fridge. Use up within 48h.

Tomato

  1. Wash the tomatoes in a colander by sink 3.
  2. Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 8 usable slices. Throw away the end piece of the tomato.
  3. Repeat same procedures on the other half.
  4. Add date sticker & FIFO into the fridge

Tuna

When making one portion of tuna mousse you must use 1 bag of REFRIGERATED tuna (3 kg),weigh 1200 grams of mayo, 3 lemons, 2 bundles of spring onion and 1 bundle of dill.

WE DO IT BY FOLLOWING THESE STEP:

  1. Put the cold tuna in a cantina
  2. Rinse, remove ends and chop both dill and spring onion finely.
  3. Use a scale to weigh 1200g of mayonnaise, squeeze 3 lemons pieces and add the chopped dill and spring onion into the cantina.
  4. Thoroughly mix all the ingredients together and make sure the mousse is even all over.
  5. Spread evenly into 3 1/6 metal canteens
  6. Add date labels on the front of the canteen.
  7. FIFO into the fridge.
  8. Use and discard within 48h.

Vegan Pesto

When making one batch of pesto, you must WEIGH 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

WE DO IT BY FOLLOWING THESE STEPS:

  1. Rinse the basil.
  2. Add 30g of salt and 10g of pepper to the blender.
  3. Now add 100g of washed basil to the blender.
  4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
  5. Add 3 pcs. Banana to the blender.
  6. Add the olive oil to the blender until it reaches the 48oz. mark
  7. Let it blend for 1 minute.
  8. Pour into pesto bottles
  9. Add date sticker & FIFO into the fridge.

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Avocado

  1. Wash the avocados in a colander by sink 3.
  2. Cut off the top of the avocado. Slice the avocado in half around the stone. twist to open.
  3. Avocados go brown after 4h so only prep what is needed.
  4. Add date sticker and FIFO in the fridge.

Carrots

  1. Rinse each carrot thoroughly using the colander. Make sure there is no dirt left to prevent contamination(!).
  2. Cut off top and bottom.
  3. Add date sticker onto the canteen & FIFO into the fridge.

Celery

  1. Cut of the bottom and rinse each stem thoroughly in a colander. Make sure there is no dirt left to prevent contamination(!).
  2. Add into a canteen with a lid on top, add date sticker, and FIFO into the bottom shelf of the fridge.
  3. As Celery is an allergen make sure to disinfect all equipment and prep area after to avoid cross-contamination.

Cucumber

  1. Rinse thoroughly in a colander.
  2. Cut off the ends of the cucumber in two small pieces.
  3. Slice the cucumber into 4 equally sized pieces.
  4. Add date sticker and FIFO into the fridge.

Elderflower

  1. Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/6 of the bottle (just below the 0,5L mark on the bottle)
  2. Fill up with cold water to the top.

Ginger

  1. Wash the ginger thoroughly in a colander.  Make sure no dirt is on the gingerCUT to avoid contamination(!).
  2. Use a scale to measure out a piece that weights 10g.
  3. Use that piece to eyeball the rest into equally sized pieces of 10g.
  4. Add date sticker and FIFO into the fridge

Kale

  1. Rinse all leaves thoroughly using the colander.
  2. Add date sticker and FIFO into the fridge.

Kefir

WE DO IT BY FOLLOWING THESE STEPS:

  1. Shake the Kefir, before pouring it
  2. Pour the Kefir into the 350ml squeeze bottle
  3. Place on lid
  4. Add day-dot sticker and store in fridge

Lemon

  1. Rinse thoroughly in a colander.
  2. Cut off the top and bottom.
  3. Cut the lemon in half and place each half on the flat side. Cut these in half again so you have 4 equally sized pieces.
  4. Add date sticker and FIFO into the fridge.

Passionfruit

  1. Wash in a colander
  2. Make notice of the top and bottom of the passion fruit and then cut it in half making sure either the top or the bottom is in the halves.
  3. Add Date Sticker and FIFO into the fridge

Spinach

  1. Rinse all leaves thoroughly using the colander.
  2. Add date sticker and FIFO into the fridge.

Turmeric

  1. Wash the turmeric thoroughly in a colander.  Make sure no dirt is on the turmeric to avoid contamination(!).
  2. Use a scale to measure out a piece that weights 10g.
  3. Use that piece to eyeball the rest into equally sized pieces of 10g.
  4. Add date sticker and FIFO into the fridge

Edamame

  1. Pour the bag into a canteen
  2. Add day stícker
  3. Let it defrost in the fridge for 24h

Kale

  1. Wash in a colander.
  2. Remove the stems
  3. Cut the Kale into small pieces, roughly 3cm wide.

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Compote

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open the tub of Compote
  2. Pour the Compote into a 1/6
  3. Store in fridge

REMEMBER:

  1. The Compote will last 48 hours. You MUST use a day sticker

Eggs

When prepping eggs for omelettes and scrambled eggs on rye bread, you must use; approx. 18-20 eggs which are added to a blender can and pulsed for 1-2 times.

One filled plastic bottle is approx. 8-10 omelettes and 16-18 scrambled eggs on rye bread.

We do it by following these steps:

  1. Add eggs up to the 32 oz. mark in a blender can
  2. Pulse 1-2 times
  3. Pour into a plastic bottle

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Parsley

Rinse thoroughly. Twist the bundle and fold the top down to make it easier to chop. Chop the bundle finely until you reach the stems – don’t use these. Chop again until all the parsley is finely chopped.

White Cheese

Pour the water from the cheese and put the cheese in a canteen. Mash with a fork until the cheese is finely crumbled.

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