Workflow Plan week 2.docx - WORKFLOW PLAN Stage 3 Recipe...

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W O R K F L O W P L A N Stage: 3 Week: 2 Date: 10/02/2021 Recipe Serv es Sourc e Pag e Prep time (min) Cook time (min) Serving time 1. Salmon Canape 4 BASIC 32 30 mins - 11:35 AM 2. Antipasto Plate 1 BASIC 21 15 mins 5 mins 01:00 PM 3. Scotch Egg 2 ACA - 20 mins 15 mins 10:40 AM Asian Style Salad 2 ACA - 15 mins - 10:40 AM 4. Tapas – Potato (veg) 2 BASIC 35 10 mins 10 mins 11:20 AM 5. Tapas – Calamari 2 BASIC 33 25 mins 5 mins 11:20 AM Mayonnaise 2 BASIC 126 10 mins - 11:20 AM Lemon Mayonnaise 2 BASIC 33 10 mins - 11:20 AM 6. Thai Chicken Meatballs, chili lime dipping sauce 2 ACA - 15 mins 10 mins 11:00 AM 7. Caesar Salad 2 BASIC 15 15 mins 15 mins 12:00 PM Caesar Dressing 2 BASIC 11 10 mins - 12:00 PM 8. Fruit Salad 2 BASIC 162 15 mins - 12:30 PM Passion Fruit Yogurt 2 ACA - 5 mins - 12:30 PM ** 7. Use baguette for Caesar salad, and 5 anchovy fillets. ** 8. Fruit Salad – 0.25pb strawberry, 0.125 pineapple, 1 kiwi, 0.5 apple, 0.5 pear, 1 orange TIME “Your Name ONLY” 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 WPRW all vegetables 9:30 AM Boil soft boiled edd for scotch eggs 9:45 AM Boil potato for tapas. Prepare veg for antipasto 10:15 AM Prepare mince for scotch egg and carefully wrap and crumb and store in fridge 10:30 AM Prepare Asian style salad, separate the vinaigrette 10:45 AM Prepare mayonnaise, lemon pepper 11:15 AM Grill veg for antipasto, and cool a bit 11:45 AM Prepare cucumber, cream cheese, chives and toast bread 11:50 AM Set deep fryer. Prepare ingredients for thai meatballs and dipping sauce Wash, prepare Caesar salad dressing 12:00 PM LUNCH BREAK: 30 Minutes 12:30 PM SETUP: Wash Hands, Set Up Bench 12:45P M Complete the salmon canape and serve 1:00 PM Plate and serve antipasto platter 1:10 PM Finalise and present scotch egg
1:15 PM Prepare and present tapas potato, calamari 1:20 PM Cook and present thai meatball 1:25 PM Complete and present Caesar salad 1:30 PM Complete and present fruit salad and yogurt 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 R E C I P E C A R D Recipe Name: Salmon canape Key Ingredient: Salmon, baguette Key Skills: Chopping, Preparation Time: 30 mins Cooking Time: - Equipment Needs: Knife, chopping board, oven Yield: 4 Quantity 1g Chives 13g Lemon 33g Philadelphia cheese pinch Salt pinch Pepper 40g Lebanese cucumber 10g Butter 4 Baguette slices 33g Smoked salmon 1g Dill Method Preparation Steps Finely slice the chives. Juice the lemon Bring the Philadelphia cheese to room temperature, add the chives, lemon juice and seasoning and blend to combine until smooth Slice the cucumber Toast and butter the baguette slices Pipe a small amount of the cheese mixture onto the baguette slices Place the cucumber slices on top and pipe on some more cheese mixture Form the salmon into rosettes and sit on top. Garnish with dill springs
R E C I P E C A R D Recipe Name: Antipasto plate Key Ingredient: Eggplant, zucchini, salami, feta, coral lettuce Key Skills:

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