Student NameYu Kwan LokStudent NumberS111522Session Number7Date19.03.20Unit codeAssignment typeWORKFLOW PLANUnit nameSESSION # OR NAME: Session 3EQUIPMENTS REQUIRED:Chef's knife, moulds, pan, wooden spoon, Bowl, filleting knife, whisk, Chan, pot, wok, pasta machine, pastry cutter, MENU :⬧Couscous Salad⬧Fillet Strips Stroganof⬧Vegetable Stir-fry⬧Fresh pasta⬧Ravioli with Feta and Herb Filling⬧Tomato Sauce with Fresh Roma TomatoesMISE EN PLACE LIST/WORKFLOW PLAN:1.Briefing Uniform Induction 2.Kitchen Induction 3.Washing Hand and set up a workstation 4.Prepare Couscous. Watch supervisor demonstration5.Prepare Couscous ingredients. Dice and capsicum and onions and cook with the boiled couscous. 6.Put the couscous salad into a tray, and put into coolroom.7.Prepare Fillet Strips Stroganof. Watch supervisor demonstration8.Prepare Fillet Strips Stroganof ingredients. Saute the fillet, then add the remaining ingredients and add them to the sauce.9.Place the meat and sauce onto a pre-warmed plate with garnishes.