Appendix A Food Production 11.docx - Appendix A: Food...

Appendix A: Food Production List
Production date: 2 nd March, 2021 Shift/ Event: Lunch
Production timeframe: 4 Hours
Menu dishes and no. of serves: Wedges (10), Carbonara Pasta (10), Garlic & Cheese bread (10), Chocolate Mousse (10),
Vegan Veggie delight (10), Tiramisu (60)
Special customer requests/ dietary needs and no. of serves: No olives in Veggie delight pizza
Adjustments required to menu/ ingredients/ recipe:
Is this an event or function?

Yes

No
If yes, identify schedule:

Portion control: 300gm Potato for Potato Wedges, 400gm Pasta for carbonara Pasta, 100gm eggs for Carbonara, 120gm
Mozzarella Cheese for Cheese & garlic bread, 120gm Eggs for Chocolate Mousse, 250gm Mozzarella Cheese for veggie delight
pizza, 100gm butter for cheese & garlic pizza, 100gm Bacon for Carbonara Pasta, egg – tiramisu, caster sugar – Tiramisu, Black
coffee – Tiramisu, lady fingers – Tiramisu (30)
Food production process:

bulk cooking

cook chill for extended life

cook chill for five-day shelf life

cook freeze

fresh cook
Food service style:

à la carte

buffet

set menu

table d’hôte

bulk cooking operations

functions and events

festivals
Ingredient list
Ingredient
Recipe(s) required
for
Total
quantit
y
Ingredient Recipe(s) required for
Total
quanti
ty
Meat, Poultry
Fish / Seafood
Bacon Carbonara Pasta
5000gm
EGGS Carbonara Pasta
5000gm
Eggs Chocolate Mousse
6000gm

Ingredient
Recipe(s) required
for
Total