Motivational Monday November 25, 2019
News
Happy Monday!
HR Best Practice:
- Perform formal evaluations at the same time for everyone each year. While this increases the workload of managers and supervisors during review time, it forces direct comparisons of employees and establishes a non-biased system.
- Have regular meetings with supervisory staff. Supervisors will learn from each other’s experiences. Provide adequate training and insist on candid observations.
- Clearly communicate to employees what their duties are and what is satisfactory performance. Accomplish this through periodic reviews of job descriptions, training, and both formal and informal appraisal.
- Tell employees the criteria upon which their performance will be reviewed. Develop standards and establish reasonable goals for employees. Make sure that employees understand the consequences of their failure to improve.
- Don’t wait until the annual evaluation to provide feedback; offer it throughout the year. Give both positive and negative feedback.
- Document poor performance in writing. This can be done in the form of coaching, training, discipline or assessment.
- Give employees the opportunity to review, challenge, and comment on the evaluation.
- Meet with employees to discuss all evaluations and expectations. Keep a record of the meeting.
- Have employees sign the evaluation. While the employee may not agree with it, it provides evidence that the employee has seen it and has been given a copy. If the employee refuses to sign, the individual giving
- the evaluation should sign it along with a witness noting that the employee was given a copy.
- Give employees time to improve and offer resources and assistance if appropriate.
SAFETY: Let’s talk Turkey
1. Safely Thaw Your Turkey
Thaw in the refrigerator in a container, or in a leak-proof plastic bag in a sink of cold water that is changed every 30 minutes. When thawing a turkey in the microwave, follow the microwave oven manufacturer’s instructions. Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.
2. Safely Handle Your Turkey
Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety – cook, clean, chill, and separate – to prevent the spread of bacteria to your food and family.
3. Safely Cook Your Turkey
Set the oven temperature to at least 325°F. Place the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times will vary depending on the weight of the turkey. To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint.
Let’s Get to the Outdoor Deep-Frying Safety Tips!
- Do the frying more than 10 feet away from home.
- Cook the turkey on a flat ground.
- Make sure your turkey is thawed and dry before frying it.
- Keep watching the temperature.
- Be prepared all the time with gloves, fire extinguisher, etc.
- Consider where to put the cooked turkey and how to get it out of the pot.
- Don’t overfill the pot with oil.
- Deep Fried Turkey Safety Tip: Put the turkey in slowly.
| Turkey Day Trivia
Which president was the first to give a turkey a presidential pardon? |
| Ronald Reagan |
| John F. Kennedy was the first president on record for unofficially sparing a Turkey in 1963. But it wasn’t until the Reagan administration in 1987 that a turkey was given an official presidential pardon as a joke. Despite it being a joke, the turkey was spared and put into a petting zoo. In 1989 George H. Bush made it an annual tradition and each president following him has carried on the tradition. |
IT’s ALL IN THE BRINE – Courtesy of San Diego Convention Center Culinary Team
Ingredients |
Amount |
Amount |
Amount |
Water |
1 gallon |
2 gallon |
4 gallon |
Honey |
2 cups |
4 cups |
8 cups |
Maple Syrup |
2 cups |
4 cups |
8 cups |
Salt |
2 cups |
4 cups |
8 cup |
Sachet bag |
1 ea |
1 ea large |
1 ea larger |
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Sachet Ingredients |
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Fresh Rosemary |
Small Handful |
|
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Fresh Thyme |
Small Handful |
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Black Peppercorns |
2 TBSP |
|
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Bay Leaves |
6 |
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Parsley Stems |
From 1 Bunch |
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Yield: 1.3gal |
Yield: 2.75gal |
Yield: 5.5gal |
Procedures:
To make the sachet bag, place all ingredients into a doubled up piece of cheesecloth and tie with kitchen twine.
To make the brine, bring all ingredients to a boil then chill.
Brine your average sized turkeys between 8 and 12 hours by completely submerging the bird in the brine under refrigeration.
Feel free to add spices like clove, star anise & allspice. You can also add citrus wheels, sliced apples and other herbs of your preference!
Have a great week!