Week 5 Assessment.docx - Workflow Plan –(Week 5 Stage 1...

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Workflow Plan – 22/08/2019 (Week 5, Stage 1) Recipe Serves Source Bread Rolls 10 Handout P 14 Mayonnaise 5 Basic P 126 Tartare Sauce 5 Basic P 127 Beer Batter 2 Basic P 6 Chicken Wings Marinated in Soy Sauce 1 Advanced P 21 Battered Fish Fillet 1 Basic P 103 Pommes Frites 1 Basic P 66 Crumbed Chicken Breast 1 Basic P 99 Tomato Coulis 5 Basic P 113 Pan-Fried Sirloin Steak [Medium Rare] 1 Basic P 90 Garlic Butter 3 Basic P 7 Roasted Baby Beetroot with Feta 2 Basic P 75 Student number: ______11484____ ___ Date: ___22/08/2019 __ Student Name: _______Wan-Ting, Lai _____ __ 1 |
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Recipe Card Recipe Name: Bread rolls Key Ingredient: Yeast, Flour Equipment Needs: Bowls Sieve Key Skills: Dough making Preparation Time: 10 minutes + proving Cooking Time: 20 minutes Yield: 10 serves Quantity Ingredients 2 | TIME TRAINEE 1 9:00 AM Wash Hands - Sanitise work area. Prepare workstation. 9:10 AM Gather ALL Ingredients (for all dishes) as per Ingredients List - Store Correctly 9:20 AM Pe-heat the oven to 220°C and Prepare the dough for the bread rolls 9:35 AM Prepare Chicken Wings and marinate it. (store in the fridge) 9:50 AM Check the dough and divide the dough into 50g portions, then rest in a warm place again 10:00 AM Prepare Tomato Coulis (store in the fridge) 10:10 AM Set the oven to bake Bread Rolls and prepare Garlic Butter (store in the fridge) 10:20 AM Prepare potatoes for Pommes Frites and boil potatoes until sof 10:35 AM Prepare Mayonnaise for Tartare sauce, prepare Tartare Sauce (store in the fridge) 10:50 AM Prepare Beer Batter (store in the fridge for 20mins) and toast the pine nuts 11:05 AM Prepare the Chicken Breast 11:20 AM Present: Crumbed chicken breast with Tomato coulis and Garlic butter 11:25 AM Prepare to deep-fry the potatoes 11:35 AM Prepare Battered Fish Fillet 11:45 AM CLEAN DOWN: Benches, Wash Dishes, Food Away, Sweep Floors 12:00 PM LUNCH BREAK: 30 Minutes 12:20 PM SETUP: Wash Hands, Set Up Bench 12:25 PM Prepare the Beetroot and roast the beetroot 12:40 PM Present: Battered Fish Fillet with Tartare sauce and Pommes Frites 12:50 PM Pan-frying the chicken wings 1:10 PM Present: Chicken Wings Marinated in Soy Sauce 1:15 PM Prepare the Sirloin Steak 1:35 PM Present: Pan-Fired Sirloin Steak [Medium Rare] with Tomato coulis and Roasted Baby Beetroot with Feta and Garlic butter and Bread Rolls 1:45 PM Wash Dishes and Utensils 2:00 PM PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down and sanitise workbench 2:30 PM CLEAN DOWN: as instructed by Chef of the Day 3:30 PM DE-BRIEF
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350 g 180 ml 12 g 40 ml 7 g 3 g Qty Bakers flour Lukewarm water Fresh Yeast oil Salt Caraway seeds Pepper Method Preparation Steps 1. Combine flour and salt in a bowl. Add oil; use fingertips to rub oil into the flour until it resembles fine breadcrumbs. 2. Combine water and yeast in a jug; set aside for 5 minutes or until frothy. Add to flour mixture; stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
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  • Flour, POMMES FRITES

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