Cutting Training at Benihana 1

Agenda ・ Introduction of health and safety ・ How to hold the knife and the posture when cutting  How to use the knife ・ Cutting off sinews from the body part ・ Cleaning process Gain/Achievement from the training Attended ・ The importance of organizing the food prep area >Organizing your prep area is important to help to prevent injuries and cross contamination to the meat. Wiping the knife and the work top regularly also makes easier to work efficiently. Leaving any off cuts on those surfaces can be confusing and bad for productivity. ・ How to hold the knife and the posture >Always hold the knife firmly and only use the other hand to touch the meat. This keeps the knife handle clean

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