Academia Workflow Planning Template stage 1 week 2.pdf - Jennica Abbygale T Inovejas 12240 WORKFLOW PLAN Stage 1 Week 2 Date Recipe Serves Source Page

Academia Workflow Planning Template stage 1 week 2.pdf -...

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Jennica Abbygale T. Inovejas 12240 W O R K F L O W P L A N Stage: 1 Week 2 Date: 11/02/2020 Recipe Serves Source Page Prep time (min) Cook time (min) Serving time Minestrone Soup 1 Basic 136 20 min. 45 min. Fried Egg and Bacon 1 Basic 41 3 min. 10 min. Tomato Concasse 2 ACA 1 min. 5 min. Ham and Tomato Omelette 1 Basic 42 3 min. 5 min. Boiled Egg (1 soft and 1 hard) 2 ACA 1 min. 5 min. Filleting of Fish 1 Chef Demo 10 min. 15 min. Fish Meuniere Style 2 ADV 42 10 min. 5 min. Pont Neuf Chips 2 Basic 66 5 min. 5 min. Poached Chicken Breast in Tarragon Sauce 1 Basic 101 10 min. 15 min. Boiled Turned Potatoes 1 Basic 68 5 min. 10 min. TIME Jennica Abbygale T. Inovejas 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 9:30AM SERVE 9:45AM 10:00 AM SERVE 10:15AM 10:30 AM SERVE 10:45AM SERVE 11:15 AM 11:45 AM 12:00 PM LUNCH BREAK: 30 Minutes 12:30 PM SETUP: Wash Hands, Set Up Bench 12:45PM Clean kitchen 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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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Tomato Concasse Key Ingredient: Tomato Key Skills: Cutting and slicing Preparation Time: 1 min. Cooking Time: 2 min. Equipment Needs: Pot and a bowl Yield: 2 Quantity 2 Tomato Method Preparation Steps 1. Cut an “X” into the bottom of the tomato. Some chefs also like to cut out the stem at this point. Others prefer to wait until the tomato has already been blanched. 2. Bring a pot of water to a rolling boil. Drop the tomatoes into the water. After 10 to 30 seconds (depending on the tomatoes’ age and ripeness), remove them with a slotted spoon, skimmer, or spider. Immediately plunge them into very cold or ice water. Pull away the skin. 3. Halve each tomato crosswise at its widest point and gently squeeze out the seeds. (Roma tomatoes are more easily seeded by cutting lengthwise.) 4. Coarsely chop or cut the flesh into dice or julienne, as desired.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Boiled Eggs (soft and hard) Key Ingredient: Egg Key Skills: Boiling Preparation Time: 1 min. Cooking Time: 10 mins. Equipment Needs: Pot and a bowl Yield: 2 Quantity 2 Egg 1 lt. Water 0.050 ml Vinegar Method Preparation Steps 1. Bring the water in a pot to the boil, add vinegar. 2. Drop one egg for 3-4 minutes for soft boiled egg. 3. Cook the second egg for 9-10 minutes for hard boiled egg.
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