Preparation Of Beef Tenderloin and sirloin steaks

Purpose Preparation of Beef Tenderloins and Sirloin steaks Start When par for items run low Materials Knife, Cutting Board, Sanitizing Solution Actions: This is how we do it: 1. Beef Tenderloin Fabrication • Station must be set-up with cutting board and wiped down with sanitizing solution. • No product must be left at room temperature over 25 minutes. • There must be no broken seal on cryovac packaging, and meat must not be damaged while wrapping is being removed. • Product must be inspected for color, freshness, fat content, any unusual blood bruises, mishandling and grading. • Tenderloin must be of a specified grade, with no fat cap or silver skin. • Tenderloin must be laid flat and the fat cap must be peeled. • Tenderloin must be inspected again, then proceed with the removal of the silver skin. • Meat must be placed on sheet pan or rack walk-in. 2. Sirloin Strip Fabrication • Station must be set-up with a cutting board and wiped down with sanitizing solution. • Sirloin strip box must be checked for specification, grade on size and weights and consistency of product. • There must be no broken seal on cryovac packaging. • Product must be inspected for color, freshness, fat content, any unusual blood bruises, mishandling and grading. • Sirloin strip must be placed on cutting board, fat side up, and the fat cap must be cut. • Cut along the tail of the strip so that it is consistent with the top layer of the strip. • Fat and silver skin must be removed. Result Proper fabrication of Beef Filets and Sirloin Strips Task Cut whole tenderloins and sirloins into proper serving portions Standards Safe food handling Proper usage of knife Filets and steaks cut to standard and portion sizes as required Culinary – Beef Tenderloin and Sirloin Fabrication Helping You To Be At Your Best All Around The World 24/7 Introduce - Yourself, the task, what TM will learn and how testing is conducted - SALT attributes impacted: Overall Food Quality, Return to this hotel, Return to any Hilton, Overall Experience Demonstrate When To Start and Materials - When par items run low - Materials: Knife, Cutting Board, Sanitizing Solution Demonstrate Actions - Use job rehearsal to demonstrate steps - Explain why each step is performed in a certain way. - Explain what team members should notice when doing each step and any safety precautions Demonstrate the Result and Task Standards - Safe food handling - Proper knife techniques - Using a cutting board and proper sanitation - Techniques for cutting Beef Tenderloins - Techniques for cutting Sirloin steaks Practice - TM explains each step of task during practice. Check for errors and remind TM to correct them immediately, Task performed independently of trainer and to standard Test for knowledge . Q. How must station be set-up for beef tenderloin and Sirloin steaks? A. With cutting board and wiped down with sanitizing solution. Q. What must no product be at for over 25 minutes? A. Room temperature. Q. What must not be broken on packaging? A. Seal on cryovac. Q. What must not be done while wrapping is being removed? A. Damage to the meat. Q. What must product be inspected for? A. Color, freshness, fat content, any unusual blood bruises, mishandling and grading, weights and consistency of product. Q. What must tenderloin be? A. A specified grade, with fat cap or silver skin. Q. What must be cut? A. The fat cap. Q. Where must meat be placed? A. On sheet pan or rack walk-in. Q. Where must sirloin be cut? A. Along the tail of the strip. Q. What must be removed? A. Fat and silver skin. Follow-up Note: Use the Job Rehearsal as the skill check - Task performed to standard in actual job conditions; observed by manager of dept. - Dept. Quiz completed to 100% accuracy