Lemon juice 12 clove garlic 12 crushed sit version 1

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Lemon juice 1/2 Clove garlic 1/2, crushed SIT Version 1 of 29 33 ©Futura Group 2016
Work Flow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) 1:00pm Prepare all the ingredients 1:30pm Cut / slice all the vegetables & meat Green onion - chopped Celery – sliced Carrot – grated Cucumber – macedoine Cherry tomatoes – cut half Coriander – chopped Red Chilli – thin sliced Nut – chopped Mint leaves – finely chopped Basil -– finely chopped Parsley -– finely chopped Garlic – minced Caper - chopped Onion – finely chopped Beef – sliced Wash bean sprouts Cutting boards should be colour coded. GREEN - vegetables, RED - raw meat, BROWN - cooked meat, BLUE - seafood, YELLOW - poultry, WHITE - dairy. To avoid cross- contamination the boards should only be used for their designated purpose. Clean the board and the area around it after every production step. 2:15pm Cook pasta for cold salad 2:30pm Boiling beef slice Be careful with the boiling water from the pot 2:45pm Dressing for Vietnamese beef salad Store in fridge and serve it at 7:00 pm SIT Version 1 of 30 33 ©Futura Group 2016
3:00pm Low-fat Shrimp pasta salad Make sure that bowls are cleaned and dried after every use. Stack same sizes together. If used for storage, scrape down inner rim and cover properly. Store in fridge and serve it at 7:00 pm 3:45pm Smoked salmon, herb and cream cheese stacks Store in fridge and serve it at 7:00 pm 4:30pm Prepare broccoli meatball mixture and lamb mixture Steam the broccoli. Take care when removing lids or opening doors of steaming equipment to prevent burns. Bake the meatball at 6:00pm Grill the lamb at 6:30pm 5:15pm Cook the quinoa 5:30pm Prepare the dressings greek cucumber yogurt sauce Garlic-Tomato Sauce Yogurt Dressing Put the dressing on the dishes before service 6:00pm Bake the meatball Take care when opening the door as steam and/or hot air may escape and could burn you. SIT Version 1 of 31 33 ©Futura Group 2016
6:15pm Cook the chicken Be aware that handles can become very hot. Use a towel when removing from the heat source and place the pan on a rack rather than directly on a bench. 6:30pm Grill the lamb and corn Grills have to be cleaned daily to prevent build up of grease, which can ignite and start fires. Cool down the grill first and wash the grid sections in the pot wash area. 6:45pm Put dressing on all the dishes 7:00pm Finish garnish and serve End Of Service Procedures Equipment Communication (Who, About what?) clean stovetops, the oven, the grill, walls, floors, cupboards and other parts of the kitchen and service area Detergent Sanitiser Brooms Mops and buckets Cleaning cloths Dishwashers SIT Version 1 of 32 33 ©Futura Group 2016

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