BOH TrainingHakuna Matata

Jake Winters & Kelsey Kane

Sanitation

Wash hands with warm water and soap BEFORE working and FREQUENTLY (3x/hour)

Always wear gloves when dealing with foodKeep hair pulled back and in a hatNo jewelryWear a chef coat

Safety

Always wear a cut glove when using a knife!Wear non-slip shoesDo not put dirty knives in the sinkDo not leave cold food sitting out for more

than 15 mins, put in the fridge

Moroccan Lamb Pops - hors d’oeuvre

Ground lamb mixed with melted goat cheese, onions, and spices. Served in white spoons.

Hummus - hors d’oeuvre

Creamy, garlic hummus. It is the action station

Served with Tostitos chips

Banana Fries - hors d’oeuvre

Fried banana slices tossed with toasted Moroccan seasonings

Served in disposable cones

Sambusa - Appetizer

Ground beef or spinach/feta cheese stuffed inside wonton wrappers and fried

2 served on top of a creamy chipotle sauce

Lentil Salad

Lentils mixed with tomatoes, peppers, red onion, carrot, garlic, and cilantro

Tossed with olive oil and lemon juice

Served on a bed of spinach

Chicken Curry – Main Course

Chicken cooked with tomatoes, coconut milk, curry powder, and spices Served over basmati rice

Garnished with peppers and shredded carrots

Vegetable Curry – Main Course

Sweet potato, eggplant, peppers, onions, chick peas, zucchini, carrots, spinach, orange juice, almonds, and spices all cooked together

Served over basmati rice

Fruit Cup - Dessert

Kiwi, grapefruit, banana, mango, and pineapple tossed with sugar

Shuku Shuku - Dessert

Coconut, sugar, and egg yolks formed into balls and rolled in flour and baked.

Served alongside the fruit cup

THANK YOU!!!!!!!

HAVE FUN!!!!!PLEASE ASK JAKE, KELSEY, SAVANNAH OR

BRENT IF YOU HAVE ANY QUESTIONS