Academia Workflow Planning Template stage 1 week 3.pdf - Jennica Abbygale T Inovejas 12240 WORKFLOW PLAN Stage 1 Week 3 Date Prep time(min 5 min 5 min

Academia Workflow Planning Template stage 1 week 3.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: 3 Date: 18/02/2020 Recipe Serves Source Page Prep time (min) Cook time (min) Serving time Risotto 2 Basic 60 5 min. 20 min. 5 min. Fish Filet en Papillote 1 Basic 105 5 min. 15 min. 5 min. Lasagne 4 Basic 82 45 min. 45 min. 5 min. Caesar Dressing 2 Basic 11 10 min. N/A 5 min. Caesar Salad 2 Basic 15 15 min. 15 min. Roast Spatchcock 1 ADV 27 10 min. 1 hr. & 30 min. 5 min. Duchess Potatoes 2 Basic 65 5 min. 45 min. 5 min. Turned Carrots Glace Style 2 Basic 76 10 min. 10 min. 5 min. TIME Jennica Abbygale T. Inovejas 3:00 PM Wash Hands Sanitise work area. Prepare workstation. 3:10 PM Gather Ingredients (for all dishes) as per Ingredients List Store Correctly 3:20 PM Risotto Prep and Cooking 3:50PM 3:55PM Fish Fillet en Papillote Prep and Cooking 4:10PM SERVE 4:15PM Lasagne Prep and Cooking 4:30PM 5:15PM Caesar Salad and Dressing Prep Serve 5:20PM Trussing Chicken Roasting 5:35PM Duchess Potatoes Prep and Cooking 5:5s5PM Turned Carrots Glace Style Serve 6:30PM SETUP: Wash Hands, Set Up Bench 7:45PM Wash Dishes and Utensils 8:15PM Clean the kitchen 8:20PM PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down and sanitise workbench 8:30PM CLEAN DOWN: as instructed by Chef of the Day 8:45PM DE-BRIEF
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Risotto Key Ingredient: Rice Key Skills: Cooking Preparation Time: 5 minutes Cooking Time: 20 minutes Equipment Needs: Pot and spatula Yield: 2 Quantity 7.5g Button onion 1 glove Garlic 6.25g Parmesan 125ml White chicken stock 1 Bay leaf 25g White wine 10g Butter 50g Arborio rice Salt Pepper Method Preparation Steps 1 Peel and dice the onion. Peel and chop the garlic. 2 Grate the parmesan. 3 Heat the chicken stock. Cooking Steps 1 Heat a pan and melt half of the butter. Add the onion and sweat, then add the garlic and fry lightly without adding colour. 2 Take the pan off the heat and add the rice. Stir until the rice grains are covered, glossy and slightly toasted this is referred to as tostatura. 3 Add the bay leaf and wine and stir until the wine is almost evaporated. Add 1/3 of the hot stock and stir. Return the pan to the heat. Once the rice starts to absorb the liquid gradually work in the remainder of the stock and season. 4 Cook for 15 minutes, until the rice is almost done it should have a small amount of “bite” left. 5 Add the parmesan and mount the risotto with the remaining butter. This basic recipe can be amended for other menu uses by adding mushrooms, seafood or herbs. 6 Plate it, garnish then serve hot.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Fish Fillet en Papillote Key Ingredient: Fish fillet Key Skills: Baking Preparation Time: 5 minutes Cooking Time: 15 minutes Equipment Needs: Baking paper and tray Yield: 1 Quantity 1 Fish fillet Salt Pepper 75g Lemon zest 5g Parsley 30g Butter Method Cooking Steps 1 Pre-heat the oven to 190 ⁰C. 2 Season the fish fillet and add the melted butter on top with parsley and lemon zest.
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