> © Equipment Cleaning and Sanitizing Policy Policy Number cw-05, Policy Title Equipment Cleaning and Sanitizing Version 1.0 Effective Date Department Operations Reviewed By NANDHA KUMAR/BABLU BISWAS. Approved By \VIDUR MAHESWARI Policy: Equipment is washed, rinsed, and sanitized after each use to ensure the safety of food served to customers. Procedure: Employees wh 10 use equipment will be responsible for washing and sanitizing removable parts after each use. Equipment in contact with temperature controlled for safety foods is cleaned at least every four hours. Steps include: Disassemble removable parts from equipment. 2. Use the three-sink method to wash, rinse, and sanitize all parts. Verify sanitizer concentration for each meal period and document on log as per policy. 3, Wash, rinse, and sanitize all food contact surfaces of the equipment that are ‘stationary. 4. Allow all parts of the equipment to air dry. 5. After being rinsed and ‘sanitized, equipment and utensils should not be rinsed before air-drying, unless the rinse is applied directly from a ware washing machine or the sanitizing solution calls for rinsing off the sanitizer after it has been applied in a commercial ware washing machine, 6. Re-assemble the equipment. The restaurant manager will: 4, Conduct a visual inspection of all equipment to be certain that it is being cleaned properly. 2, Follow-up as necessaryoO wil coh Ue, s % Re: Facility and Equipment Maintenance Policy eis Policy Number cw-06 Policy Title Equipment Maintenance Version 10 Effective Date Department Operations Reviewed By NANDHA KUMAR/BABLU BISWAS. ‘Approved By VIDUR MAHESWARI Policy: The facility and equipment will be maintained to ensure the safety of the food served to customers. Procedure: The restaurant manager must: en o ob Ensure that all handwas! k areas are supplied with soap dispensers and disposable towels or functioning air dryers at all times. Maintain toilet facilities so that they function properly and are clean. vexe temperatures routinely of water to ensure that hot (minimum 10°F) and cold (70°F) running water is available at all sinks. Check to make sure that there is no possibility of back siphonage. Check to make sure that all food waste and rubbish are stored in rodent and insect- proof containers with tight fitting lids. Be sure temperatures of all cooling equipment are taken and recorded routinely to Snsure proper calibration of thermometers and proper equipment operation. See ‘Temperature Record for Freezer, Temperature Record for Freezer/Refrigerators, and Temperature Record for Refrigerator. Be cure temperatures of all heating equipment are taken and recorded routinely to ensure proper functioning and thermometer calibration. Record temperatures of holding equipment at least daily to ensure proper functios and calibration. Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly cleaned according to the recommended schedule. ing ‘The restaurant manager will: ‘Assure all equipment in the restaurant is well maintained. Contract with an equipment repair company to have preventive maintenance done for all equipment, including calibration of cooking equipment. Review temperature logs to ensure that they are being done and to determine problem areas. Follow up on any equipment issues or needs. Maintain all facility and equipment documentation. \3~"y [STORE NAME Ramanujan GRN GRN Product OCT opening | WEEK-1 | RECEIVING MIDDLE OF WEEK STOCK BOP, 1003| Dust 11 Masala 0.56 Sulaiman 03 MTR Badam 9.7| Herbal - Green 293| Herbal - Hibicus 287| Herbal Tulasi 270] Reg- Cup) 270] Med - Cup 200] Large = Cup 90 Med - LID | Large = LID | Cold Bottle 483; Cold Bottle Cap 352| Regular Glass 92 Medium Glass FE} Flask Box 77 Flask Tetra 52 Veeba- Mango 47 caramel 4a] Veeba - Chocolate 19 Mala Stawberry 22] Real Apple 10.2 Real Cranberry 123.4] Sugar - Crystal 124 ‘Sugar Sachet 53 Sauce- 1 Kg | Sauce - Sachet EI ‘Water Bottle - 500m! 54 Water Bottle - 1Ltr 4a Maggi - Classic 338 Maggi - Veg Atta 36 Cookies - ATC 54 Cookies - CHOCO CASHEW 56| Cookies - BUTTER CASHEW. ng Cookies - DOUBLE CHOCO 7 ‘Tissue Paper 63 Paper Plate 9 ‘Stirrer 3 Dining Fork 11 Butter Paper 2Brown Paper Bag 2 Net Head Cap) 7 Hand Gloves 15 ‘ill Roll A Garbage Bags 4 colin Soap Oi ‘Steel Scrubber 3 Chai Kings 100 mm_- Snacks Box 509] ‘Chai Kings 75mm - Snacks Box 509] Maggi Parcel Box 250] Maggi Parcel Lid 250) Dum Cloth 6 Poha 183 [TEA Filter 7 GLASS WIPING CLOTHS 3 Honey 220] Coffee Powder 7 Khakhra 94 [TANDOORI 3 [SCHEZWAN 3 TOTAL| wuTRANSFER/WASTAGE | OCT CLOSING CONSUME PRICE 539] 464 5.65 2,621.60 93 17 206.00 360.20 0.2) 0.36] 1,000.00 360.00 0] 02 4,000.00 200.00 7A 23 274.18 623.71 263) 30] 4.14 124.20 251 36 5.14 185.04 193 77| 4.14 318.78 220 50| 0.60 30.00 135) 65] 1.89 122.85 76 | 3.00 42.00 1.06 : | 1.20 - 420| a 2.75 173.25 287 65 0.72 46.80 82| 10 7.08 70.80 9 4| 7.50 30.00 77 Ql 4.00 = 52] 0 9.00 : 4] o| 216.00 : 42 0.5] 207.00 103.50 22| 7 206.00 1,442.00 21 0.6] 112) 67.20 92 A 72.78 72.18 13] 0.4) 94.79 37.92 82] 4 35.71 1,499.82 43) 10) 76.00 760.00 d 64.96 5 24) 7 64.96 454.72 36 18| 5.41 97.38 42 2 8.47 16.94 159] 179) 9.83 1,759.57 29| 16 18.46 295.36 37] v7 7.00 119.00 4a 22 7.00 84.00 117] 2| 7.00 44.00 93 4l 7.00 28.00 2 61 44.25 686.25 3 6 60.00 360.00 22 1 44,00 44,00 2 120.00 240.00 1 325.00 325.00\ 2 | 36.00 : 1| | 60.00 - 1 05 30.00 15.00 | 3| 36.00 108.00 2| 2 68.00 436.00 1 1 225.00 225.00 | 100.00 = 1 2| 10.00 20.00 490 10| 5.10 51.00 500] | 3.66 : 247| 3 4.50 13.50 240| 10| 2.00 20.00 4] 2 40.00 80.00 140] 43| 20.76 892.68 5| 2 20.76 41.52 2| 1 430.00 430.00 190| 30 5.00 150.00 50| 22| 400.00 2,200.00 6a] 30| 18.50 555.00 2a os 470.00 402.00 2.6 04 130.00 52.00 0 18,598.37 |Ltr Milk 19713 Lemon Ginger 2800 Snacks 19713 ICE CUBE, 270 ‘CHEESE 220) Petrol 100 Other 0 (CONSUME PRICE 18,598.00 Total 61414 Adyar 14 milk 130 160 11 1040 1760 "3+E 1RT aT STOR140uy]Chole/: _ Sandwich CHANNA SANDWICH Ingredients: ° Bread Chana * Onion * Tomato © Masala © Butter * Cheese Preparation: Trim the edges of the bread if you want. Spread the butter or brush the olive oil lightly on all the bread slices. ‘Add 1 or 2 tablespoon of the chana masala. Top with 2 to 3 slices each of onion, tomato and capsicum. Sprinkle with a pinch or two of chaat masala, roasted cumin powder and salt. If you want you can top some grated cheese also on top. Cover with another slice of bread. Toast the chana sandwich in a sandwich maker or grill tll golden and crisp. Spread some olive oil or butter on top of the chole sandwiches if required. Serve the chana sandwich hot with green chutney or sweet tamarind chutney or tomato sauce. yrPANEER BHURJI SANDWICH Ingredients: © Bread ) e Paneer * Tomato © Cumin © Green chilli/red chilli powder © Ginger © Garam masala © Oil/butter © Bhurji Preparation: To Make Paneer Bhurji A In a Kadai, add oil, once oil is heated add cumin seeds, Let it splutter then add onions, ginger ,garlic, green chili, turmeric and saute well till onions are lightly browned. . Then add jeera powder ,garam masala ,red chili powder and saute for few secs. . Now add tomato and cook until they turn soft. . Then add crumbled paneer ,salt and cook for 1-2 minutes.At this point you can also add 2 tablespoon of milk makes paneer bhurji soft and moist. . Finally add lime juice and garnish with coriander leaves and switch off the flame. . Paneer bhurji is ready .o For Paneer Bhurji Sandwich: 1. Take bread slices, spread paneer bhurji mixture on bread slice. 2. Add some mozzarella cheese on top and close other slice of bread on top. 3. Heat tawa on medium flame, add some butter to the tawa and place bread on it. 4. Apply some butter on top of the bread and toast till sandwich becomes golden brown in color on both sides. 5. Once the sandwich is toasted well, serve Paneer bhurji Sandwich hot with ketchup. WyPANEER MASAL SANDWICH Ingredients: Bread Carrot Corn Cumin Butter Coriander eee woe Preparation: firstly, in a large mixing bowl take 1 cup grated paneer. add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp boiled corn and 4 tbsp coriander. * additionally, add % tsp chilli powder, % tsp cumin powder, % tsp salt and 2 tbsp tomato sauce. mix well making sure all the spices are combined well. now spread green chutney over a bread slice. “ furthermore, spread 2 tbsp of prepared paneer stuffing. cover again with bread slice spread with green chutney. now grill golden or toast on tawa by spreading butter. finally, cut half and serve paneer sandwich recipepoe Cours CORN CHEESE SANDWICH Ingredients: * Bread ¢ Sweet corn © Cheese * Butter * Salt * Onion Preparation: * firstly, in a small mixing bowl take % cup boiled sweet corn. * also add 2 tbsp onion, % cup cheese, % tsp pepper and % tsp salt. * mix well combining all the ingredients well. keep aside. * now spread green chutney over a bread slice, > furthermore, spread 2 tbsp of prepared corn cheese stuffing. cover again with bread slice spread with green chutney. now grill golden or toast on tawa by spreading butter. * finally, cut half and serve corn cheese sandwich. yuoeee ee ie VEG MAYO SANDWICH Ingredients: * Bread © Mayonnaise © Capsicum © Carrot * Corn salt * firstly, in a large mixing bowl take % cup eggless mayonnaise. “+ add in 2 tbsp green capsicum, 2 tbsp red capsicum, % carrot, 2 tbsp corn, % tsp pepper and % tsp salt. mix well making sure everything is combined well. now spread a tsp of green chutney over a slice of bread. also spread 2 tbsp of prepared mayonnaise spread. * further spread of tsp of more green chutney over another bread slice and place over stuffing. “+ toast the sandwich with butter on both sides. > finally, cut the bread into half and serve eggless mayonnaise sandwich.CAPSICUM SANDWICH Ingredients: Bread Capsicum Pepper Pizza seasoning salt cheese Preparation: + To a bowl add capsicum, onion and crushed pepper. * Add mixed herbs, pizza seasoning and required salt. + Add half of cheese and give a quick mix. T ake 4 bread slices, add the capsicum cheese mixture in each slice. Add remaining cheese on top. Seal with other bread Press slightly. + Add mixed herbs, pizza seasoning and required salt. Apply butter on top. Preheat sandwich maker as per the instructions in the manual, Grease it well with butter. “+ Keep the bread slices on it. Close and Grill it for 3 mins or until the top turns golden. Slice and serve. “> Serve hot with ketchup. yuPIZZA SANDWICH Ingredients: * Bread « Pizza sauce * Jalapeno « Tomato ¢ Onion © Mixed herbs/oregano marjoram/rosemary ° Cheese © butter Preparation: “> firstly, spread 2 tsp pizza sauce over a bread slice. “» top with 4 slices tomatoes, 4 pieces jalapeno, 6 pieces olives, few slices onion, % tsp chilli flakes and % tsp mixed herbs. also top handful mozzarella cheese. now take another bread slice and spread 2 tsp pizza sauce. place the bread slice facing pizza sauce on bottom and press gently. roast the sandwich with butter on both sides. “+ finally, cut the bread into half and serve veg pizza sandwich.TOMATO CUCUMBER SANDWICH Ingredients: © Bread * Tomato Cucumber © Curd © Pepper © Chat masala Preparation: To make sandwiches, take the bread slices. Trim the edges of the bread. This step is optional. Spread butter evenly on bread slices. Butter must be soft so that it can be applied on slices. If packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy. Place the thinly sliced tomatoes and spread them evenly over one side on the buttered bread. Peel & slice the cucumber into very thin discs as well and place them on top of the tomato. Sprinkle two to three pinches of black pepper powder, cumin powder, and salt on the tomato-cucumber slices, Place the second on top of the first and press them together very gently. Although this sandwich tastes good when cold, you can also heat it on a pan for a couple of minutes, specially if you using slightly older bread. Cut the tomato cucumber sandwich diagonally into 2 or 4 parts. Serve tomato cucumber sandwich .RAJMA SANDWICH Ingredients: ° Bread © Butter/oil * Rajma * Aloo * Red chilli © Garam masala * Fennel powder Preparation: To begin with Rajma Cutlet, firstly take the potatoes and kidney beans in a mixing bowl. Add red chilli powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well. * Once it is done, make medium sized patties out of this mixture. + Ina different bowl, mix all-purpose flour with enough water to make a paste. + Dip the patties in the flour paste and roll them gently in the bread crumbs. * Once finished, arrange them in the fridge for an hour. * After an hour, heat oil in a deep fry pan to fry the cutlets. Drop the cutlets and cook on both sides until they turn golden brown. + Serve Rajma Cutlets with Dhaniya Pudina Chutney and Masala Chai during your tea time break.SAMOSA SANDWICH Ingredients: e Bread * Onion ¢ Aloo ¢ Butter ¢ Samosa Preparation: + For Samosa Stuffing boiled Aloo, boiled matar, salt, anchor, Graham masala as per taste. Fresh coriander leaves, fresh mint leaves. Knead soft dove from maida or wheat flour. “+ Samosas can be deep fried on medium flame or made in air fryer. * Take bread slice apply chutney on one slice and butter (garlic and herbs) on other slice. * Place the Samosas on bread slice. Put tamarind chutney, chopped onions, chopped chillies, barik sev on the samosas. Grate some cheese. “+ Put the other bread slice on it, *% Apply Tomato Ketchup on it. Garnish it with grated cheese. Sprinkle chaat masala, Samosa Sandwich is ready to serve,— ee ae SE oH, SS Chilli Cheese Toast «» CHILLI CHEESE SANDWICH Ingredients: . . . . Bread Chilli Capsicum Onion Chaat masala Salt cheese Preparation: * firstly, in a large mixing bowl combine chopped capsicum and onion. * also grate % cup of cheddar cheese or any cheese of your choice. * additionally add ¥2 tsp pepper, 1 tsp chaat masala and pinch of salt. ** combine well and the stuffing is ready. ‘* now spread green chutney over a bread slice. * furthermore, spread a tbsp of prepared stuffing. * cover with a bread slice spreading green chutney on both sides. * again spread prepared stuffing. * cover again with bread slice spread with green chutney. this forms 2 layer stuffing with 3 bread slices. “* now grill golden or toast on tawa by spreading butter. * finally, cut half and serve chilli cheese sandwich garnished with more grated cheese.GINGER LEMON CHAI MADE TO ORDER SHELF LIFE 2 HRS ‘SELLING PRICE REG-20,MED-35,|RG-SO,FLASK-105 AVAILABILITY : DINE IN / TAKE AWAY /COMBO OFFER-ALL DAY ONE LINER: ITS HOT BLACK TEA PREPARED WITH FRESH LEMON &GINGER JUICE SMALL WARE REQUIRED FOR PREPARATION’ INDUCTION,PAN, MEASUREMENT JAR REGULAR: DECOCTION 100 ML,BOIL AND ADD 25 MLOF FRESH LEMON JUICE & 25 ML OF FRESH GINGER JUICE, MEDIUM, DECOCTON 180 MLBOIL AND ADD § ML OF FRESH LEMON JUICE &5 MLOF FRESH GINGER JUICE, LARGE DECOCTION 250 MLBOIL AND ADD 75 MLOF FRESH LEMON JUICE & 7.5 MLOF FRESH GINGER JUICE. FLASK DECOCTION 100 MLBOIL AND ADD 15 ML OF FRESH LEMON JUICE & 15 ML OF FRESH GINGER JUICE. SULAIMANI CHAI MADE TO ORDER: SHELF LIFE 2 HRS SELLING PRICE : REG-20,MED-35,LRG-SO,FLASK-105 AVAILABILITY : DINE IN / TAKE AWAY ICOMBO OFFER-ALL DAY ONE LINER: ITSA KERALA STYLE HOT BLACK TEA, WITH SULAIMANI SPICE AND FRESH LEMON JUICE, SMALL WARE REQUIRED FOR PREPARATION -INDUCTION, PAN, MEASUREMENT JAR REGULAR: DECOCTION 100ml125 ML spoon of SULAIMANI POWDER, BOIL AND ADD125 ML FRESH LIME JUICE meDium DECOCTION 180m25 ML spoon of SULAIMANI POWDER, BOILAND ADD 25 ML FRESH UME JUICE LARGE: DECOCTION 250 mi,3.75 ML spoon of SULAIMAN! POWDER, BOIL AND ADD 3.75 ML FRESH LIME JUKCE FLASK DECOCTION S00mi75 ML spoon of SULAIMAN! PoWDER, BOLAND ADD 75ML FRESH UME JUICE, eyGINGER CHAI BATCH -1 TR = 800ML (200 MLGETS REDUCED DUE TO BOILING) YEILD-800ML/100 ML = 8 CUPSS RECIPI FRESH GINGER-38-40 GMS(MUDDLED) COLD WAIER-SOOML, BOP-1 PKT (25 GMS SUGAR70 GMS MILK-SOO ML Shelf life 2RS Selling Price: REG-20MED-35,1RG-50,FLASK-105 Availabilty: Dine in /1ake Away / Combo Offer-Al Day ONE UINER: TS HOT MILK TEA PREPARED WITH FRESH GINGER ‘Small ware Required for Preparation INDUCTION, MUDDLER PAN, MEASUREMENT JAR Method Step:t TAKE 38 GMS OF FRESH GINGER,RINSE THOROUGHLY AND MUDDLE IT. Sep 2: POURE 500 ML OF WATER AND ADD THE CRUSHED GINGER TO IT, SET THE TEMPERATURE ‘ON 2000 ON INDUCTION AND BOIL FOR 3 MIN. Step’: ADD 1 SACHET OF BOP, SUGAR 70 GMS AND MILK 500 ML CHAI IN THE VESSEL. Step4: ALLOWT TO BOIL FOR 5 MIN IF TS HOT MILK OR 8 MIN IF MILK IS COLD, MASALA CHAI BATCH-1LTR = 800ML (200 ML GETS REDUCED DUE TO BOILING) ‘YEILD-800ML/100 ML 8 CUPS RECIPE: MASALA POWDER-5 GMS COLD WATER-500 ML BOP-1 PKT (25 GMS) SUGAR-55 GMS MILK-500 ML Shei life 2HRS Selling Price : REG-20,MED-35,LRG-50,FLASK-105 Availabilty: Dine in / Take Away/ Combo Offer-All Day ONE LINER: ITS HOT MILK TEA PREPARED WITH MDX OF INDIAN SPICES ‘Small ware Required for Preparation INDUCTIONJPAN, MEASUREMENT JAR Method Step:t TAKE A CLEAN VESSEL AND ADD 500 ML OF WATER Step 2: [ADD 5 GMS OF MASALA POWDER, SET THE TEMPERATURE ON 2000 ON INDUCTION AND Boil Step:3 ‘ADD 1 SACHET OF BOP.SUGAR 55 GMS AND MILK 500 ML CHAI IN THE VESSEL WITH WATER. Step:4 ALLOWT TO BOIL FOR § MIN IF ITS HOT MLK OR 8 MIN IF MILK IS COLD.CARROT JUICE Ingredients: * Carrot © Sugar * Ice Cubes © Water Preparation: % Firstly, wash the carrots and peel the carrots with the help of a peeler and chop them into pieces. *¢+1n a blender or a juice extractor, add the chopped carrot slices *3¢ Add sugar and add chilled water into the blender. Blend it into a smooth juice for 2-3 minutes. “strain the juice completely by mashing the pulp as much as possible and discard the pulp. *% Pour the juice into the glasses. 2 Serve the juice immediately. 156CHIKOO JUCIE Ingredients: © Chikoo fruit © Cold Milk © sugar © Ice cubes Preparation: + Take the Chikoo fruit % Chopped the fig fruit Add the fruit and cold milk, sugar Blend all the ingredient You add ice cubes if want while serving % Serve the chikoo milk shake immediately * Chikoo milkshake should ideally be taken fresh.FIG JUICE Ingredients: © FIG fruit © Sugar © Sugar 1tbsp (Adjust to suit your taste) Preparation: Take the fig fruit Add all the ingredients in blender jar chopped. Blend on the medium seep in a blender till smooth. “ Serve to FIG juice immediately.PAPAYA JUICE Ingredients: ¢ Papaya fruit ¢ Sugar © Ice cube ¢ Water Preparation: “+ Peel papaya and remove seeds; dice it into smalll pieces. “Add to papaya pieces and ice cube, water if it is too thick, then add more water or pineapple juice. * Blend it again for 5 seconds and taste for sugar and tartness. ‘serve the juice immediately.STRABERRIE JUICE Ingredients: © strawberries fruit Frozen milk © Ice cube © Water Sugar 1tbsp (Adjust to suit your taste) Preparatio: Rinse the strawberries under cold water. Remove the stem and roughly chop it. * Take chopped berries, add the milk and sugar in a blender. Grind it well % Serve it in a glass immediately.KIWI JUICE Ingredients: © Kiwi fruit © Ice cube © Water © ‘Sugar 1tbsp (Adjust to suit your taste) Preparation: * Peel the skin of kiwi fruit and cut it into cubes * Take a blender kiwi sugar and water to it Grind it well * Serve it in a glass immediately.PINEAPPLE rea JUICE i PINEAPPLE JUICE Ingredients: © Pineapple fruit © Ice cube © Water © Sugar tbsp (Adjust to suit your taste) Preparation: ++ Peel the pineapple and chop it into small pieces. + Add the pineapple pieces in a blender along with water and sugar. “+ Strain the juice using a soup strainer. «» Add more water if the juice is too thick. * Add some ice cubes in the juice. « Garnish with mint leaves and pineapple wedge. + Serve immediately. orMOSAMBI JUICE Ingredients: © Mosambi fruit © Ice cubes 4 to 6 © Water % © Sugar Itbsp (Adjust to suit your taste) Preparation: * Start by Wash the mosambi Fruit. *% Remove the skin and cut the fruit. *% Blend all the Ingredients thoroughly in blender. * Serve immediately and Natural mosambi juice.Avocado juice AVOCADO JUICE Ingredients: * Avocado Fruit © Chilled milk © Sugar © Ice Cubes Preparation: “+ Slice the avocado and scoop the flesh add it to the blender “+ Add all the ingredients “Blend on the medium seep in a blender till smooth. “+ Serve to avocado juice.eee POMEGRANATE JUICE Ingredients: * Pomegranate fruit * Chilled milk « Sugar Preparation: * Cut the pomegranate and remove the seeds in a bowl. Discard the inner white membranes of the pomegranate. * Place the pomegranate seeds in a blender and pulse it a few times to allow the juice to get released from the seeds. Don't bflend it too long otherwise the juice would turn bitter. * Strain the juice and discard the seeds. * Add milk and sugar to the extracted pomegranate juice and again blend it. * Transfer the juice to serving glasses. * Pomegranate juice is ready to be served.GRAPE JUICE Ingredients: © Grape © Sugar © Water © Ice cubes Preparation: “Start by washing Rinse the black grapes well in water first. Drain them. Add the grape and sugar, ice cubes. Now that the grapes are washed, place your water into the blender and sugar. 4 Blend on your smoothie or juicing setting, “+ Grape juice is ready to be served. Serve cool with the ice cubes. (Adjust to suit your taste) \beAPPLE JUICE Ingredients: APPLE © Milk © Sugar * Ice cubes Preparatio! “* Start by washing and then coring the apple to remove seeds. Cut the apples into slices. There is no need to peel the apples. ‘% Add the apple and milk ice, sugar, to a blender jar and blend till smooth. This juice may come out a bit strong, but it's a lot easier to dilute the juice with extra water rather than trying to make the flavor stronger. * Apple juice is ready to be served. Serve cool with the ice cubes. (Adjust to suit your taste)Watermelon juice Ingredients: * Watermelon © Sugarltbsp © Ice cubes 4to6pic Preparation: Take the Watermelon. Chop the watermelon pulp from the rind. “+ Add the ingredients to a blender jar and blend till smooth. ‘ Add the ice cubes. ‘+ Watermelon juice is ready to be served. Serve cool with the ice cubes. {G8Lemon Juice Ingredients: © Fresh Lemon * Water -1 cup © Sugar 2tbsp © Ice cubes 4 to6 Preparation: Freshly take lemon and cut into two equal half’s. * With the help of squeezer item, squeeze the lemon juice into a glass from each half. * Now add sugar, salt and water, * Blend all the Ingredients thoroughly in blender. * Lemon juice is ready to be served. Serve cool with the ice cubes.MANGO JUICE Ingredients: © Mango Fruit © Ice cubes 4 to 6 © Water % © Sugar 1tbsp (Adjust to suit your taste) Preparation: *$¢ Take the Mango Fruit and wash the mango *% Remove the skin and cut the fruit. “ Use the blender add the mango and Sugar. “{* Then add water and blend it again. ** Blend all the Ingredients thoroughly in blender. + Serve immediately and Natural Orange juice. Pa)FRESH JUICE RECIPES oe, ee pithy’ pa e\ " j =) ORANGE JUICE Ingredients: © Orange © Ice cubes 4 to 6 © Water % © Sugar 1tbsp (Adjust to suit your taste) Preparation: “% Start by Wash the Orange Fruit. * Remove the skin and cut the fruit. “* Blend all the Ingredients thoroughly in blender. + Serve immediately and Natural Orange juice.BANANA JUICE Ingredients: © Banana fruit * Sugar * Cold Milk * Ice cube Preparation: * Wash the bananas and apple, and pat dry them ** Peel the bananas and cut into slices. Take one portion and cut into medium pieces, keep another half for other use. “Add banana chunks, blende the jar on your smoothie or juicing setting. ** Add milk. (Use milk for better taste or use water to make it a low calorie juice). ** Check the consistency, if you feel that its too thick, then add more milk to dilute it and blend it again for 5 seconds. Pour it into serving glasses, garnish with a banana wheel and serve. raeGUAVA JUICE Ingredients: © Guava fruit + Sugar © Ice cube © water Preparation: Cut off ends of guavas and slice in half. Strain through a fine-mash sieve into large pitcher Add the guava fruit and ice cube, ice cube Use the blender add the guava and Sugar. Then add water and blend it again Blend all the Ingredients thoroughly in blender. & Serve immediately and Natural Orange juice.LYCHEE JUICE Ingredients: * Lychee Juice © Sugar e Water * Ice cube Preparation: % Take the Lychee fruit “+ Remove the seeds and tear the lychee flesh into slices. + Put the lychee flesh in a mixer jar and add the ice cube blend it to a puree to make a smoothie. * lasses and serve the litchi juice chilled. Add an ice cube on the top if you like it.' DRAGON FRUIT JUICE Ingredients: © Dragon fruit - 1 * Water / milk = 1 cup © Ice Cubes © Sugar Preparation: ‘** Cut the dragon fruit into two halves. Scoop the flesh with a spoon and add it to blender. + Add the remaining ingredients and blend into everything is combined. * Pour into serving glass and enjoy. * You can also add ice cubes if needed and adjust quantity of water or milk a needed to adjust consistency.DATES JUICE Ingredients: e Dates © Cold Milk * Ice cube Sugar (Adjust to suit your taste) Preparation: * Take the Dates “ Remove the seeds ~ firstly, in a blender take 10 seedless dates. ‘add to chilled milk/Ice Cubes blend to smooth milkshake. add ice cream / ice cubes for rich texture. “ finally, serve dates milkshake garnished with few chopped dates.Ingredients: . . MUSKMELON JUICE Muskmelon fruit Ice cubes Sugar Preparation: Wash the cantaloupe. Cut the cantaloupe into two halves. Scoop out the seeds with a spoon and set them aside. If the cantaloupe is very ripe, you can easily scoop out the fleshy part of the cantaloupe fruit. Else, if they are slightly ripe, you can peel the skin and cut the cantaloupe into cubes. Take the juice of a freshly squeezed lemon along with the chopped cantaloupe in a blender. Add sugar and blend till it turns smooth. Serve immediately Natural juice.BEETROOT JUICE Preparation: * Beetroot © Sugar * Ice cubes Preparation: * Firstly, peel the beetroot completely, cut it into small pieces. * Add the beetroot pieces into a blending jar. ** Add the sugar and water, ice cubes > Blend all ingredients thoroughly in blender * Serve to immediately Natural juiceAMLA JUICE Preparation: Amla Water Ice cube * Honey Preparation: *3¢ Wash the gooseberries and finely chop them, discarding the seed. *%¢ Take the chopped gooseberries in a mixer jar or blender along with 1/4 cup water and blend to a pulp. “ Pass the gooseberry pulp through a fine sieve, pressing the pulp with a spoon to extract the juice, in a bowl. Discard the pulp. *% honey along with the remaining water to the extracted gooseberry juice, Use chilled water or ice cubes, if required. “3 Stir the * Amla juice is now ready to be served. veStandard Operating Procedure Employee Health and Personal Hygiene Policy: All foodservice employees will communicate health concerns and maintain good personal hygiene practices to safety of food. Procedure: All restaurant employees must: Grooming: Arrive at work clean with clean hair, clean clothing ,Proper uniform 2. Maintain short, clean, and polish-free fingernails. No arfficial nails are permitted in the food production area. 3. Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20 seconds, following Handwashing SOP: + When entering the facility before work begins. Immediately before preparing food or handling equipment. As often as necessary during food preparation when contamination occurs. Before putting on gloves to start a task that involves working with food In the restroom after toilet use and when you return to your work station. ‘When switching between working with raw foods and ready-to-eat or cooked foods. + After touching face, nose, hair, or any other body part, and after sneezing or coughing. After cleaning duties. Between each task performed and before wearing disposable gloves. After smoking, eating, or drinking, Any other time an unsanitary task has been performed i.e. taking out garbage, handling cleaning chemicals, wiping tables, picking up a dropped food item, etc. Wash hands only in hand sinks designated for that purpose. Dry hands with single use towels or forced air dryer. Tur off faucets using a paper towel, in order to prevent recontamination of clean hands. os Fingernails 1. Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough. Proper Attire: 1. Wear appropriate clothing — clean uniform with sleeves and clean non-skid close- toed work shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can be slippery. 2. Wear apron on site, as appropriate. * Do not wear apron to and from work. + Take off apron before using the restroom. «Remove apron when leaving the foodservice area. 180