15 SMALL CHOPS PRO TIPS I WISH I KNEW BEFORE

15 Small Chops Pro Tips I wish I knew before. Yes my years of experience as a small chops vendor (6 years plus) has earned me the bragging rights to share

15 SMALL CHOPS PRO TIPS

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1. Read your recipe well and understand the process before starting.
2. Measure out all items and place them on your work surface where you can see them so you don’t forget anyone.
3. Never use a client’s order to practice. Practice your recipe first in small quantities before replicating on a client’s order.
4. Variety is Key: Include a diverse selection of small chops such as samosas, spring rolls, puff puff, chicken kebabs, mini sausage rolls, and more to cater to different tastes. Many people do not know that there are other types of chops aside from spring roll, samosa, and puff puff. It is your duty as a small chops vendor to educate your clients on them.
5. Presentation Matters: Arrange the small chops on platters or serving trays or in packs attractively. Garnish with fresh herbs, fruit slices like carrots or cucumber for a visually appealing display. The eyes eat first before the mouth.
6. Perfecting the Pastry: Ensure that the pastry/jacket used for samosas, spring rolls, and other items is crispy and perfectly cooked. Properly sealing the edges is crucial to prevent filling from escaping during frying.
7. Balance Flavors: Pay attention to the flavors and seasonings of the fillings. Aim for a balance of savory, spicy, and aromatic notes.
8. Timing is Everything: Coordinate the cooking of the various small chops to ensure that they are all hot and ready to serve at the same time, especially when catering for events. Small chops are best served hot.
   
9. Dipping Sauces: Offer an assortment of dipping sauces to accompany the small chops, such as sweet chili sauce, spicy salsa, ketchup, or tangy tamarind chutney, to enhance the overall experience
10. Dietary Preferences: Consider dietary restrictions and offer vegetarian or non-meat options to accommodate all guests.
11. Pre-Preparation: Many small chops can be prepared in advance and frozen, so plan accordingly to save time on the day of the event. This will help you save time.
12. Don’t overfill your chops. If you overfill them they will spill during frying.
13. Always use fresh ingredients, don’t settle for less!
14. Rest: Small chops are stressful but very profitable. Map out your work and create time to rest. Your health too matters.
15. Never be in a hurry to name your price : Always make sure your prices suit the current market trend. If you undercharge you’ll be using your own money to complete the order which isn’t profitable. If you overcharge you’ll scare off your clients.

By following these tips, you can create a memorable and enjoyable small chops experience for your guests or customers.

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Sussan Apeh