Student NameYu Kwan LokStudent NumberS111522Session Number5Date04.03.20Unit codeAssignment typeWORKFLOW PLANUnit nameSESSION # OR NAME: Session 4 EQUIPMENTS REQUIRED: Bowl, chef's knife, pan, tongs, wooden spoon, mortar, pestle, piping bag, nozzle, pots, ricer, whisk, deep frier, peeler, turning knife MENU: ⬧Roast pumpkin salad ⬧Braised lamb shanks, duchesse potatoes, glazed carrots ⬧Mini spring roll with nuoc cham MISE EN PLACE LIST/WORKFLOW PLAN: 1.Briefing and washing hand and set up a workstation 2.Prepare the lamb shanks to watch supervisor demonstration. 3.Cook the lamb shanks in the oven. 4.Prepare Duchesse Potatoes watch supervisor demonstration. 5.WPRW the potatoes. 6.Boil the potato. Then keep it warm till plating. 7.Prepare glazed carrots watch supervisor demonstration. 8.WPRW the carrots 9.Cook the carrots as recipe cards. Then keep it warm till plating.