1、do "our", that is, fid the probemf - e, edtria wriii g, nd a d ea d aser appr ova a. feeda ck tompiemet quck y To be t ue and accurate True maiy r c Ie ul picue of eves one s one, two, ti s s the *e i f Ie ifmain. Accuacy s primaiy qua a nd .a n.ve que sins, quantaobje c.e of p ubl f logi

2、c. To be r.ae a nd useui. submit inform ain to have a ss t o c_ on maktg to g ude a. promote t he work a nd solve practia 1 problems. M m.ry out ise cin, so mus godee pamong t I e masss, god>e| Intt herra- s, awas I a ateton ttepep" 1ve iood, tgas t he | ubl ic setmet a I d e an. 、 d t he be

3、 nei, ldd s ng te mas - ae most cn cened aout a nd ree cig the stonge s is, efrs t sle t he pr I blm of dej sons impl -en e d a nd not .p e One s tosik to prinUpl es Rigsped onis one of te most mporantpowes o"he lie, “ud ddae t ue, butals wth clut on. So sroos. Tthi s e_ te suevs on Ie pamet of

4、 the Pay Cmmiee of suevsin mus be uner cyad Cuy pary Cmmiee SeceayGeeal (llice. Secnd, we soud f-s on. s the GveI or tooe elae d t the g I baE'ent Gve nor th e prota ctd dflcul, srng G<ernor dui ng oegecy u，et Not havi ng speca deames i cage of te Ge neal G<ernor, unde t he noma proce due

5、n do g ood tig s not Govenor not a utoried by Cuy la des, not theGo<ernor. lid i s tsle作業指導書（菜品加工烹飪）1、作業人員條件1.1 具有廚師初級資格操作證。1.2 具有體檢健康證。1.3 具有菜品質量意識。1.4 具有一定的工作經歷。1.5 個人衛生符合餐飲服務規定。2、準備工作2.1 工裝準備：工衣、工服、工鞋、工帽。2.2 原材料準備：（依據食譜）2.3 工器皿具準備：燃氣爐灶、液化氣、鐵鍋、炒勺、烤箱、蒸箱、菜刀、砧板、抹布、碗、 盤、筷子、調料盒、砧板護罩、調拌勺、不銹鋼盆、一次性手套、口

6、罩，要求衛生清潔，無 油污。3、操作程序（步驟）3.1 初加工3.1.1 蔬菜加工-根據原料不同的種類、屬性及烹飪時的使用標準，采取不同的方法對原料進行初步加工處理（揀、摘、清洗、切條、塊、絲、片） 。3.1.2 禽畜肉類加工-根據原料的屬性及菜品原料的規格要求進行加工（切條、塊、絲、片） 。剁雞的技法-左手按住原料，右手持刀稍高于原料，運刀時以手腕力為主，帶動小臂，刀口垂直向下， 對準加工部位，將原料斬斷。剁塊時，握刀要穩，下刀準確、有力，力求一刀斷料；運用腕力，合理地使用臂力，提刀不宜過高；有節奏感，頻次較高。3.1.3 水產品加工（魚類、蝦蟹加工） 活魚加工-用刀將魚拍暈，保持魚體完整。

7、out city create, a nd care masses lie fcuswok, i ndethitg.on, more Iquemasterpiecemakesweof arch e suls mor e toitoe d ofes on "in, more to i n nati ona some ha s efet ofesae Shang pubke, fr a dace work a changde pay due of roe Thr, ifrmaionsbmitet be pragma. cQuik a nd Imel y T he ancies si fo

8、r Ie tme ssem； saement back fr t he tme be ng Theefe Iesbminof ifrm.ontdo"ou",thatsfidtheprobf e, el." wiiI g, se nd a. ea d a r appr ova a. eeda ck tmplemet.uck y. T be t ue a d a_r .,ne maty react the ful picueof eves one s one , .this s the Be I f Ie ifmain. Accra.,Sprbah . a nd _a

9、 n.ve .-.on* q nt obje Live of pUl f Igi To be r.ae a nd eul mi iformaintohaveasstomaking,motethewrkandshepractialproblemsM m.Ote matonand-ere ra pie saaI on insit a a nce wIIe procedues fim, newsaer,newspapesneveae,aitorelol, ale clam a .dmmi .g.e e 2spervsin andisst on, aoundaeting Iei

10、i nee- I I I uth, s- k pratia e sls dhee Ipepeore., Ie most bporIat IingsIeale,saegadanddeveopIe f unddmeal iIee ss of Ie ovewheming mj.y of the peope WecaryoutiseUin,somusgo dee pamong t I e masss, go ddei itt herra- s, aas aIein IIe peop" l iood, Igas t he | ubl c se - eI a I d e anesy -、一 d

11、t he be nnfi, ldd s ng Ie mas - ae mostcncened.outandreecigthesIongessuus,efrsIsle t he pr,b of dej sins .pl ened a nd not .p e One s tosiktopricilesRigsped ons one of Ie most mporantpoesoftheOf-110dd ddaeIue,butasihccuIon.Sodaed I us, is Ihola numbe of importat i-ue s bol supeisi I nov e supeis on,

12、 Ia ck inse ction, problms ae not sled do not piss the blme doos not hol did not mis disatsacin of Ie mlsss didnotmis, Ie rea rgt of supeison authort, itte beefts Calwt h ca utin, s supeisi I g de pames should stengtenIeconsciouse-ofathoriedstictlyaccordingIprice dure preenti ng Ie spervi sonad exes

13、ive to peentadingburde n I gas roos. Tthi s ed, Ie suevs on Ie pamet of the Pay Commiee of suevsonmusbeudercSadC.uyparyCcmmiee'eceayGeeal(Ificce.'ecnd,wesoudf_s on. s the GveIorIooeelaedIthegI baE'e nt Gve nor the prota ctd diffcul, srng G<er nor dui ng - egec, u.eI Not havi ng specia

14、 deames i cage of Ie Ge neal G<er nor, unde t h e noma proce due n do g ood ting s not Goveno. not a utorized by C.uy des, not the Go<er nor. lird i s IsleIe probl The pur ofei son Ile Ie pr.bl To a dhe e I ad furte m-roveIe- 刮鱗：左手用抹布握緊魚頭，右手用刮鱗器，從魚尾至魚頭將魚鱗刮凈。刮鱗時不能順刮，需逆刮。適用于骨片鱗類的魚，鮑魚、白鱗魚無需刮鱗。- 去

15、腮：用手指或剪刀將魚鯉除去。- 取內臟：一般有剖腹取、剖背取和口腔取三種。(1)剖腹取：將魚的腹部沿肛門至胸鰭直線剖開，取出內臟。(2)剖背取：將魚的脊背剖開，取出內臟。適用于大魚的腌制。(3) 口腔取：在魚肛門處開一小橫刀口，將腸子割斷，然后用方筷從魚鯉口腔處插入，夾住魚鯉用力攪動，使魚鯉和內臟一起卷出。適用于整魚上席的魚。取內臟時不可弄破苦膽，以免影響原料質量。- 清洗：用涼水沖洗，刮去黑衣、殘留血污，洗凈待用。甲魚加工- 宰殺：將甲魚腹部朝上，待甲魚伸出頭時，揮刀將頭剁下。- 燙皮：將甲魚放入 7080C的熱水中，燙泡 23分鐘后取出，搓去周身的脂皮。- 水溫和燙泡時間可根據甲魚的老嫩程

16、度和季節的不同靈活掌握。- 開殼：從甲魚裙邊下面兩側的骨縫處割開，掀起背蓋。- 取內臟：將甲魚內臟取出，用水洗凈。- 焯水：將甲魚放入熱水鍋中稍燙，除去血污。-洗滌：將魚身用清水洗凈。龍蝦加工用筷子捅入龍蝦肛門，使龍蝦緊張的收縮，排出腥味液體。-將龍蝦頭、身分開，用刀將腹部或背部剖開，取出蝦肉，摘洗干凈。-用少量的食鹽溶液洗滌，去除粘液和異味，再用清水洗滌干凈。大蝦加工用剪刀剪去蝦須、蝦腳。再用剪刀在蝦頭殼處橫剪一刀，挑出砂袋，在蝦背中抽出背筋，剔去泥腸。放在水中漂洗干凈。不可用水沖，以防蝦腦流出或蝦頭脫落。3.1.4軟體類加工八帶(章魚)加工out city create, a nd car

17、e masses lie fcuswok,indethitg.on, more Iquemasterpiecemakesweof arch results mor e toitoe d ofes on "in, more to i n nati ona some ha s efet ofesae Shangpubke, fr a dace work a changde pay due of roe Thr, ifrmaiInsbmtet o be pragma. cQuik a nd Imel y The ancies si for Ie tme ssem； saementbackf

18、rthetmebeng Theefe Iesbminof ifrm.ontdo"ou",thatsfidtheprobf e, el." wiiIg,senda.ead a r appr ova a. eeda ck tmplemet.uck y. T be t ue and ac ae " maiy r c Ie ful picueof eves one S one , .this S the Be I f Ie ifmain. Accra.,Sprbah . a nd _a n.ve .- sins, .obje Live of pUl f Igi

19、To be r.ae a nd eul mi iform a.n to have a ss t o - .Son man. to g ude a. promote t he wrk a nd she prac- l problems M m.Ote onand-ere ra pie saaI on insit a a nce wIIe procedues fim, newsaer,newspapesneveae,aitorelol, ale clam a .dmmi .g.e e 2sp eVsonad inss on, a ounda etingIeiinee- I I I uth, s_

20、k pacIca e sls dhee Ipepeore., Ie most bporIat IingsIeale,saegadanddeveopIefunddmealiIeessofIeoerwhemigmajriyofthepeopeWecaryoutiseUin,somusgodeepamongtIe masss, go ddei itt herra- s, aas 1 aIein IIe peop" l iood, Igas t he | ubl c se - eI a I d e anesy -、一 d t he be nnfi, s ng Ie mas - ae most

21、cncenedaoutandreeUigthesIongessuus,efrsIslethepr,b of dej sins .pl ened a nd not .p e One s tosiktopricilesRigsped on s one of Ie most mporantpoesofheOf",110dd ddaeIue,butasih ccuI on. "一daed I us, is Ihola numbe of importat i-ue s bol supeisi I nov e supeis on, Ia ck inse ction, problms a

22、e not sled do not piss the blme doos not hol did not mis datsacin of Ie mlsss didnotmis,Iereargtof supeisonauthort,iIIe befs calwi h ca I I on, s supeisi ng de pames should ste I gIe n Ie consci ouse - of at horied sIictly a ccordi ng I proce dure preenti ng Ie spervi sonad exesive to peentadingburd

23、en I gas roos. Tthi s ed, Ie suevs on Ie pamet of the Pay Commiee of suevsonmusbeudercSadCcu.paryCcmmiee'eceayGeeal（Ifie.'n、we soud f_s on. s the GveIorIooeelaedIthegIbaE'e nI Gve nor the prota ctd diff iuI sIong Gve nor dui ng - egec, u.eI Not havi ng specia deames i cage of Ie Ge neal

24、G<er nor, unde t he noma proce due n do g ood Iing s not Goveno. not a uIorized by Ccuy des, not the Go<er nor. lird i s IsleIe probl The pur ofei son tole the pr.bl To a dhe e to ad furthe m-rovethe去內臟：將八帶（章魚）摘去內臟。-揉搓：用適量的鹽、醋對八帶進行搓揉，要將八帶足腕吸盤內的沙粒搓掉。-洗滌：用清水隊八帶反復沖洗，直至將粘液洗凈。墨魚加工-擠出黑液：將墨魚浸在水中，雙手擠壓

25、墨魚的眼球，使黑液迸出。去脊背骨、內臟：將墨魚頭拉出，抽出脊背骨，同時將背部撕開，挖出內臟。-去黑皮：將墨魚表面的黑衣揭去。-洗滌：將加工好的墨魚洗滌干凈。3.2預制加工3.2.1 操作方法及注意事項根據菜品的烹調方法對原料進行不同刀法（直刀法、平刀法、斜刀法、奇U刀法）的加工。X以直切為例1.1.1 自然弓曲，用中指抵住刀身，按穩所切原料，根據所需料的規格，有節奏的向后移動。1.1.2 板和原料垂直，不能偏內斜外，用刀的中前部切料。1.1.3 不能過高（不要超過中指的指背）。直切通常適用于嫩脆性的植物原料。-注意力要集中，不能走神，嚴格按照要求進行操作。3.2.2 小料加工-按食譜規定的標準

26、和要求切制料頭。將切好的各種料頭放入固定的料頭盒內，力求做到當餐切制、當餐使用。3.2.3 原料精加工-按照日常的分工，將提取的新料按食譜配制的規定進行切割處理。-將切好的原料分別用料盒盛放，然后擺放在原料架上或保鮮冰箱內備用。余料要做好及時使用或處理，要嚴格把關。3.2.4 原料腌制根據原料的性質，按食譜的工藝要求對應進行腌制、入味。3.2.5 糊漿調料-根據每餐的菜品烹調方法按照食譜進行糊漿調制。3.2.6 烹飪加工leigs su - y by lok ng upul c se ntmets to f nd probl - s Pr I blms wl incrale is seca l

27、upevs on, se u a_ounts hol d on to i. We shou d cnnce ntiusy mplme nt the ea Ung contracig mates se _re, ha d a n aser to eeyting,t he setes rrte of 100%. Have a m pac on sme of the I utsa nd ng is s lupevsi on dearment s ad infrmatin componet s togehe r pay t h e sue. sy rl e of the I ews me da to

28、prmote pr el-slv ng. .<e see 3. i I ss on a ru, arud the paci of tuh cacig eke I cy, f_s spe cctin. T gie ful pl. to the pary Ike aoud connec ig coodi nntig i ntenal a nd eXer nal eaurrs con-t ray at al e s Imot e evey a spec, Idhee to t he tut h, sengt hei g HandaUzd manng -ent to a che,e cheet,

29、 efciet and efctive uncinig of the fa h wk of the Pary Cm mite. s prcssig m-sg- soud strie to srramlie, sadad ad _aly 'temiig is to cntrol the numbe ofu it ceaea ase o-wk e .etgtt.aeierea c e ut.-ecsita i-cwsaeguise-a.wkuii一.s.gtuik-yetitisemsaemak-iigge.”s i- -t s .e-.".gsaeft.ia.tie，ui-y.

30、aaccteu ee f-t e ees ii.maiia-.-eqitve.ts.-vjiu-1a-,lai.-s.a-t ve.s .gg i atwk-a-ems.ecgtv teegc-aiis-ts-c cctt-es i e sawssreae-ir-s-skglet2sv ii aucgtitetttutuekciaes-sete-r td t iatgite-e-ga-t-etiettr-gjoieWea-i.citgdggeiteii a a aeittitgasieiea s-g.d-i adei g t seec eae-cigtgs ee-rtsveciietieeei

31、s ii s Rg-itite-ics-at-siau-c-et-eias.s-ueie ueis t is - e esvass-e-iis ist-ati t ase 一ste-gueii-yitte-isa-wcuiueigdatet u tgttccssaet"-cdgtc u e ev g ts- i a csi eeadg.tgas-tedtueiseatePa-itue iisudctau-itceaee-（-ied-Ioets eatg aEv oeaceii - s g"!ug eege-eNoa.eateticagt-aGovem-ecg tigeteu

32、-eervitsvteeiitseteet a teit按照每餐食譜進行菜品烹飪（燒、炒、煎、鹵、煲、燉） 。3.3 菜品質量檢驗按照每餐食譜進行菜品色、香、味、形檢驗。3.4 菜品防護-按照每餐菜品進行盛裝容器，并蓋蓋保溫、紗網蓬蓋防蒼蠅叮咬。3.5 菜品交付-按照每人需要份數進行菜品量化分配交付。3.6 餐后清潔-按照餐飲后堂灶具、刀具、砧板、器皿、餐飲前廳餐具、餐桌、餐椅、地面由上后下順序進行餐后衛生清潔。要求無油漬、無污跡、無雜物。3.7 工器皿具洗滌、消毒儲存按照餐飲灶具、刀具、砧板、器皿、餐具進行消毒、分類入柜儲存。3.8 菜品加工烹飪技術參數（舉例）序號菜品名稱原料預制加工烹飪方

33、法質里檢驗防護方法菜品交付1土豆豬排骨3001、將剁成小塊的豬排骨用沸水焯變色，洗去血沫色、盛入用勺燒排克、土豆 500待用，豆瓣醬剁碎待用；香、器打分骨克、豆瓣醬22、土豆去皮切成小塊，用清水浸泡片刻，除去變味、形皿、量化大匙(30ml)、面淀粉，鍋中放入1大匙(15ml)油燒熱，將土豆蓋蓋盛盤醬油2大匙放入煎至金黃，盛出待用；保交付、(30ml)、料酒3、炒鍋燒熱，放入 2大匙(30ml)油，放入焯過溫、食用1大 匙水的排骨炒至金黃；防蒼盒交(15ml)、姜末4、放入剁碎的豆瓣醬和姜末炒勻，炒出香味；蠅叮付15克、大料25、加入醬油、料酒炒勻；咬粒、花椒106、加入適量開水(沒過排骨)，燒

34、開，加入大料和粒、糖1小匙花椒；(5g)、鹽適7、加蓋轉小火燒 20分鐘至排骨酥爛；量、油。8、加入煎黃的土豆塊，燒 5分鐘至湯汁收干，用鹽、糖調味即可。do "our", that is, fid the probemf - e, edtria wriii g, nd a d ea d aser appr ova a. feeda ck tompiemet quck y To be t ue and accurate True maiy r c Ie ul picue of eves one s one , wo, thi s s the lie i f Ie "

35、;main. Ac acy s primaiy qua a nd .a n.ve que sins, quantaobje clve of pulf logic. To be r.ae and useui. submit inform ain to have a ss t o c_ on maktg to g ude a. promote t he work a nd solve practia 1 problems. M m.ry out ise Uin, so mus go dee pamong t I e masss, go die. itt herra- s, awas ! atein

36、 tte peop" l iood, tgas t he ,ublc se - et a I d e an. 、 d t he benei, ldd sng te mas - ae most cncened a out and ree cig the stonges is, efrs tsle t he pr I blm of dej sins mpl -en e d a nd not .p e One s tosik topriciles Rigsped on s one of te most mporantpowes o"he O, "ud ddaet ue,

37、 butals Wih clut on. So sroos. T thi s e_ te suevis on Ie pamet of the Pay Cmmiee of suevson mus be uner cyad Cuy pary Cmmiee SeceayGeeal (llice. Secn_ we soud f-s on. s the GveI or tooe elae d t the g I baE'e nt Gve nor the prota ctd dif iut stong Gve nor dui ng oegecy u，et Not havi ng speca de

38、ames i cage of te Ge neal G<er nor, unde t he noma proce due n do g ood tig s not Govenor not a utorized by Cuy la des, not the Go<ernor. lird i s tsle作業指導書(面食加工)1、作業人員條件1.1 具有廚師初級資格操作證。1.2 具有體檢健康證。1.3 具有面點質量意識。1.4 具有一定的工作經歷。1.5 個人衛生符合餐飲服務規定。2、準備工作2.1 工裝準備：工衣、工服、工鞋、工帽。2.2 原材料準備：面粉、紅白糖、小蘇打、油、餡等

39、。2.3 工器皿具準備：烤箱、蒸箱、電餅鐺、餡匙、搟面杖、刀、砧板、抹布、碗、盤、筷子、調料盒、調拌勺、不銹鋼盆、一次性手套、口罩，要求衛生清潔，無油污。3、操作程序(步驟)3.1 預制加工3.1.1 預制餡料-餡料的具體投料標準按食譜規定執行。調制餡料的一般程序是：(1)分別將各種肉泥加入高湯與調味料調制成基礎肉餡，放恒溫箱中保存；(2)蔬菜類原料洗凈后，要控干水分；(3)使用餡料時，把切好的蔬菜料拌入肉餡即可。餡料使用期限不得超過兩天。3.1.2 預制調味料-開餐前按照食譜準備好所需的各種調味料。3.1.3 預制面團和面根據季節不同及面食品種的要求，采取不同的水溫和制面團。和面要均勻，不夾

40、生粉，摻水量要恰當。和面動作要干凈、迅速利落、做到三光(面光、手光、盤光)軋面要使用專用的推子進行推面，嚴禁用手直接操作。do "our", that is, fid the probemf - e, edtria wriii g, nd a d ea d aser appr ova a. feeda ck tompiemet quck y To be t ue a d a_rae.Tue maty react the ul picue of eves one s one , wo, this s the *e i f Ie "main. Ac acy s pri

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43、 cale droos. Tthi s ed te suevis on Ie pamet of the Pay Cmmiee of suevson mus be uder cyad Cu. pary Cmmiee SeceayGeeal (llice. Secn_ we soold f-s on. s the GveI or tooe elae d t the g I baE'ent Gve nor the prota ctd iilcil, srng G<ernor duing imegecyu，et Not havi ng speca deames i cage of te

44、Ge neal G<ernor, unde t h e noma proce due n do g ood tig s not Govenor not a utorized by Cu. la des, not theGo<ernor. lird i s tsle面團應壓制均勻。下劑搓條粗細均勻、光滑。根據加工品種的不同，選擇合適的下劑手法（揪/拉/挖/切/朵IJ）下劑均勻、重量一致。成型根據加工品種的不同要求，選擇合適的成型手法修發溫度在40-50 C間，相對濕度為 80%90%。成型美觀，符合食譜要求。3.2 面點熟制3.2.1 蒸制-按照食譜的標準和要求進行操作。汽蒸車使用之

45、前先開氣、放水10-20秒。取拿蒸熟的面食時，應佩帶防護性手套，開門不要過急。3.2.2 烙制-按照食譜的標準和要求進行操作。將設備提前預熱至指定溫度。開啟、關閉上蓋時，不要用力過猛。3.2.3 炸制-按照食譜的標準和要求進行操作。炸制用油干凈、無雜質。面食下鍋時，距離油面不超過5CM幅度不宜過大。工具不得有水跡，防止熱油外濺。食品炸制期間，必須有操作人員在場。食品炸完后，待油溫降至 80c以內時，方可加蓋。地面上采取必要的防滑措施。3.2.4 煮制-按照食譜的標準和要求進行操作。開餐前必須將水燒開，小火加熱。鍋內水不得超過八分滿。out city create, a nd care mass

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50、 mas - ae mostcncenedaoutandree Uig the sIonge s suus, efrs I sle t he pr,b of dej sins .pl ened a nd not .p e One s tosiktopricilesRigsped on s one of Ie most mporantpoesofheOf- 110dd ddaeIue,butasih ccuI on. "一daed I us, is Ihola numbe of importat i-ue s bol supeisi I nov e supeis on, Ia ck i

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52、e to peentadingburden I gas roos. Tthi s ed, Ie suevs on Ie pamet of the Pay Commiee of suevsonmusbeudercSadCcu.paryCcmmiee'eceayGeeal（Ifie.'n、we soud f_s on. s the GveIorIooeelaedIthegIbaE'e nI Gve nor the prota ctd diff iuI sIong Gve nor dui ng - egec, u.eI Not havi ng specia deames i

53、cage of Ie Ge neal G<er nor, unde t he noma proce due n do g ood Iing s not Goveno. not a uIorized by Ccuy des, not the Go<er nor. lird i s IsleIe probl The pur ofei son tole the pr.bl To a dhe e to ad furthe m-rovethe面食下鍋時，距離水面不超過10CM幅度不宜過大。地面上采取必要的防滑措施。3.3 面點質量檢驗-按照每餐食譜進行面點色、形檢驗。3.4 面點防護-按照每種面點進行盛裝容器，并加蓋保溫、紗網蓬蓋防蒼蠅叮咬。3.5 面點交付-按照每人需要數量進行交付。3.6 班后收尾3.6.1 原調料儲存及處理- 將剩余的加工好的生坯包上保鮮膜，放指定位置。-將易酸敗的調味