Staff Training and Development

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Introduction: Benefits of trained staff

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4

1. Steps to Season the WOK

2.

Condiments, Sauces, Vegetables

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and Carbohydrates

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Proteins

Chicken:

100 gm

1 minute cooking

PHF

Shrimp:

85 gm

1 minute cooking

PHF

Beef:

85 gm

30 seconds cooking

PHF

Egg:

1 scoop

Only for fried rice

Cooked scrambbled

PHF

1-4*C

Smoked Beef:

60 gm

25 seconds cooking

10% Fat contain

PHF

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Sauce Identification

Sauces Description Salt Sweet Sour Spicy Water

Oyster Sauce:

A concentrated sauce with seafood flavor

1 scoop

85% 15%

Soy Sauce:

A fermented sauce that came from soy beans

A universal oriental sauce

1 scoop

80% 5% 15%

Teriyaki Sauce:

Originate from Japan

A unique combination of savory and sweetness

1 scoop

30% 50% 10% 10%

Spicy Sauce:

Also known as “Spicy Stock”

2 scoop for noodles

1 scoop for rice

70% 5% 5%

20%

Regular Sauce:

Also known as “Stock”

Add savory flavor and aroma

2 scoop for Noodles

1 scoop for rice

70% 10% 20%

Siraccha:

A traditional Thai spicy sauce

Extremely Hot Flavor

Upon request

5% 5% 85% 5%

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Noodles and Rice Identification

Description

Japanese Udon Noodles:

A traditional Japanese noodles that chewy and soft, these thick wheat noodles are best when you can find them fresh.

When adding in the wok must cook it properly in elastic texture.

280 gm

Chinese Egg Noodles:

This noodles are made in egg and flour.

Traditionally they are using in stir frying and soup.

Strong and elastic noodles that good to bind with oriental sauces.

280 gm

Thai Jasmine Rice:

A traditional and popular rice around Asia.

Most imported from Vietnam and Thailand.

Popular in sweet and starchy flavor.

250 gm

Chinese Rice:

This Rice also known as the regular rice in Asia.

This Rice is perfect in Fried Rice and making Oriental Desserts.

Less moist of sauce could be the perfect Fried rice and seasonal Vegetables.

250 gm

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Upon Request

Oil ProteinNoodle / Rice Regular

VegetableExtra Vegetable Light sauces Mother Sauces

½ 0z

Chicken Beef Shrimp Smoked

beef

ChineseJapanese noodles

Chinese WAKAYJasmine WAKAY

CabbageCarrotsBell pepperWhite

mushroom

Broccoli Baby Corn Chestnut Shitake White onion Mung bean Green onion

Regular SauceSpicy Sauce

Oyster sauceTeriyakiSoy sauce

Regular Portion ½ 0z ¼ 0z for

smoked beef request

1 – 3 kinds 100% for no extra vegetables

50% for 2-4 extra Vegetables

4 limit choices

Adjust the cooking of Broccoli or Baby Corn

2 scoop for Noodles

1 scoop for Rice

1 scoop

No Vegetables ½ 0z 1 kinds Rice / Noodles none 1 scoop ½ scoop

1 ¼ 0z 2 – 3 kinds Rice / Noodles none 1 scoop ½ scoop

No Protein ½ 0z none Rice / Noodles 100% 1 - 2 extra 2 scoop 1 scoop

Rice / Noodles 50% 3 - 4 extra 2 scoop 1 scoop

No Carbohydrates ½ 0z 1 kinds none 100% 1 - 2 extra 1 scoop

1 ¼ 0z 2 - 3 kinds 50% 3 - 4 extra 1 scoop 1 ½ scoop

Broccoli + Baby Corn ½ 0z 1 – 3 kinds Rice / Noodles 50% 2 extra 2 scoop 1 ½ scoop

Broccoli or Baby Corn ½ 0z 1 – 3 kinds Rice / Noodles 50% 2 - 3 extra 2 scoop 1 scoop

Spicy Rice / Noodles 1 scoop regular + 1 scoop spicy

Extra Spicy Rice / Noodles 2 scoop spicy

Mix Sauces Rice / Noodles ½ scoop Oyster¼ scoop Teriyaki¼ scoop Soy sauce

Actual Standard Cooking Procedure PT.2

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