Academia Workflow Planning Template.docx - \u201cYour Name\u201d Keadtisak Tirapuech \u201cYour ID\u201d 12409 WORKFLOW PLAN Stage \u2026\u2026 1 \u2013 CC\/PT\u2026\u2026 Week

Academia Workflow Planning Template.docx - u201cYour...

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“Your Name” Keadtisak Tirapuech “Your ID” 12409 W O R K F L O W P L A N Stage: …… 1 – CC/PT…….. Week ……7…….. Date: …21.../……03…../…… 2020……… Recipe Serv es Source Pa ge Prep time (min) Cook time (min) Serving time Vanilla Bean Pana Cotta 4 Advance recipe 69 30 - 5 minutes Puff paste – French method 3 Advance 119 50+ - 5 minutes Sweet paste 10-1 Patisserie Recipe 132 10 - 5 minutes Lemon meringue pie 8 Patisserie Recipe 123 30 15 5 minutes Stream pudding 4 Patisserie Recipe 65 5 20 5 minutes Butterscotch Sauce 10-1 Basic Recipe 9 - 10 5 minutes Sweet Crepes 12 Patisserie Recipe 68 10 10 5 minutes Chantilly cream 8 Advance Recipe 13 5 - 5 minutes Fruit Bandes 16 Patisserie Recipe 103 10 10 5 minutes Crepes Soufflé with Grand Marnier 5 Advance recipe 110 20 10 5 minutes Individual Paviovas 4 ACA recipe 11 20 90 5 minutes TIME “Keadtisak Tirapuech” 9:00 AM Wash Hands – Sanitise work area. Prepare workstation. 9:10 AM Gather Ingredients (for all dishes) as per Ingredients List – Store Correctly 9:20 AM Individual Paviova Pre-heat the oven to 110 C Mix white eggs in the mixer Gradually add the caster sugar (careful of brown colour). Test the meringue with finger Use a 10cm cutter to draw 2 circles on a sheet of baking paper. Place the paper, ink-side down, on a baking tray Add the corn flour into the mixer (separately) – turn the mixer to no.2 Use nozzle no.9 to pipe the meringue into 2 circles in a tray Put the meringue into the oven with 110 C for 1 hour and then use a wooden spoon or tea towel to keep the door ajar. Cool in the oven for further 20 -30 minutes. 9:30 AM Puff paste (French Method) Sift the flour and make well. Pour the water, white vinegar and salt in the middle and work gradually into the flour with a plastic scraper to form a dough. Do not over mix the dough Form a ball with the paste and cut a cross shape on the top halfway through the ball. Allow to rest for at least 30 minutes in the fridge 9:40 AM Panna cotta Adding milk and cream together Heat the milk, cream and caster sugar in a pot Add the gelatine into cold water until nice and soft. Add the soft gelatine into the pot and mix with a whisk Strain the mixer into a jug Spray an oil into the mould and adding the mixture
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“Your Name” Keadtisak Tirapuech “Your ID” 12409 Place in the fridge until it settles 10:00 AM Lemon meringue pie (Paste) Add 100 g, of unsalted butter into a bowl of sifted cornflour and rub it together until it goes crumbly Add the caster sugar and mix it together again Make a well and add half an egg and work it together quickly Wrap in grease proof paper and rest for 30 minutes before use it Spray an oil and flour into the mould Roll the paste on the table until the thick around 0.5 cm. Place the roll paste into a mould properly and rest for 10-15 mins 10:10 AM Lemon meringue pie (Curd) Separate 2 eggs (white for meringue and yolk for curd) Add 45 g. of caster sugar into a bowl of yolk eggs. Whisk until smooth Scrape the skin and Juice the lemon Add the soft gelatine, cold butter and juice into the bowl of yolk eggs and sugar Place over double boiler and combine it together Whisk continuously until thick
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