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.

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.

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.

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.

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.

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

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

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

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.

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

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

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

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

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

‍

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 16oz line with cold water from the tap
2. Use the ‘MATCHA’ cup measure to place 1 FLAT scoop of matcha into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
5. Store in the coffee fridge for the day

Remember:

• Matcha must stay cooled at all times.
• Shelf-life is 48 hours - use day dot sticker

WE DO IT BY FOLLOWING THESE STEPS:

1. Defrost the tub for 20 min before scooping into bowls.
2. Use a scale to fill a bowl with 3 scoops of frozen Acai (220g)
3. Place on Lid
4. Place bowl on a tray
5. Store tray in freezer

REMEMBER:

• Do not press the scoops of acai down – leave as balls
• When there is 1/2 A TRAY left – more pots should be served
• Acai pots should be kept in the bar freezer – FIFO system should be used when serving pots
• Broken tubs of acai should be reported and discarded
• Do not pour up Acai which has become liquid, this cannot be refrozen and should be discarded.

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

WE DO IT BY FOLLOWING THESE STEPS:

1. Mash 20 eggs in large bowl until large even sized chunks
2. Weigh 315g chilled mayonnaise into the bowl
3. Slice 3 spring onions (or half bundle) finely and add to the bowl
4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
5. Mix gently and place in canteens

REMEMBER:

1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
2. You must weigh the chilled mayonnaise
3. The extra prep must be kept in the fridge with the lid on‍
4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
5. Use correct utensils, not hands or yellow cups