Blue Book Training Notes

Flashcards covering equipment maintenance, cleaning protocols, product preparation standards, food safety, and operational management principles from the Blue Book.

Carbon Filter (Standard)

A filter that typically lasts 4 months, though high-sales stores should change it once a month.

Tea Brewer Calibration Standard

Dispensed water volume should be at the line of $2000\,cc$ of a $5L$ pitcher $+ 100\,cc$.

Tea Brewer Pressure Gauge Standard

The pressure gauge must meet the standard range of $2-2.5\,KGm^2$.

Kay Sink Solution (Tea Basket)

$500\,cc$ of solution made by dissolving $1/2$ Kay Sink tablet in $250\,cc$ tap water and adding $250\,cc$ hot water.

Tea Brewer Sprinkler (Monthly Cleaning)

Part turned counter-clockwise to remove; contains a red coil and requires soaking for $10\,mins$ in kaysink solution.

Sealing Machine Daily Cleaning

Wiping the surface, underside groove, underside slipped board, cup tray, and upper pressing sheet with a yellow towel.

Fructose Machine Refill Procedure

After refilling, operate the machine 2-3 times to ensure no air or water remains inside.

Grass Jelly Readiness Criteria

It is ready to cool when it is smooth, glossy, and has no solidified materials on the back of the slush spoon.

Pudding Cooling Procedure (4L-4L-4L)

A specific cooling method used to avoid splashing water on the $16\,cm$ pot to prevent food contamination.

Pudding Ice Bath Purpose

Prevents the gelatin content from becoming too firm (affecting taste and texture) due to prolonged high temperature exposure.

Salty Cream Key Points

Enough ice for ice water, shaking whipping cream before use, correct grams of materials, and correct sequence/time/speed.

Filter Case 1 & 2 (Micron 5)

Filters that must be replaced every 1 month.

Rubberband Principle

A workflow concept where one person can move their position but others should not change.

Large Full Line (Shaker Cup)

$0.3\,cm$ under the top rim of the cup.

Powder Series Shaking Sequence

Sugar $\rightarrow$ Powder $\rightarrow$ Tea/Hot water $\rightarrow$ Ice; shaken $24-30$ times.

Microbial Hazard

Food safety hazard caused by bacteria, viruses, and fungus.

Cross Contamination

The transfer of bacteria from one substance to another.

Tea Bag Storage

Must be kept away from light, moisture, and high temperatures.

Pearl Stirring Requirement

Must be stirred for $30$ seconds after pouring to avoid agglutinating.

QSC

Stands for Quality (following SOP), Service (enhancing speed/interpersonal skills), and Cleanliness (maintaining the cleaning schedule).

Four Training Steps

1. Preparation, 2. Introduction and Demonstration, 3. Reproduction by Trainees, 4. Follow up.

3 Steps of Shift Management

1. Observe (using 5 senses), 2. Make priority list and solution, 3. Take an action (now or future).