A group of elderly people have asked you for healthy

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A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM).
Work Flow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) 1pm- 3.30pm Prep chicken stock Knife Cutting board pot Kitchen hand cut the chicken 1.30pm. - 2pm. Cut meat Knife Cutting board Kitchen hand cut the meat to be the correct size 2pm – 3.30pm Prep salad dressing and cut the vegetable for soup Knife Cutting board Mixing bowl Hand brender Kitchen hand follow the restaurant recipe 3.30pm -4pm Mix the flour for fry an entree Portion chicken for entree Knife Cutting board bowl Kitchen hand 4pm. - 6pm. Cooking soup Pot spoon chef 6.30pm - 7pm. Grilling meat Fry entree Mix salad Pot spoon Chef and cook End Of Service Procedures Equipment Communication (Who, About what?) 7pm.-8pm Clean the tools Pot, cutting board, spoon Kitchen hand 8-9pm. Clean the plate and whole kitchen Bench, plate, glass, stove All people clean Post Service De-Brief Communication (Who, About what?) 1pm. How many dishes, what to go 1st 2nd 3rd..., what’s takes time. All people 6pm. Make sure everything is ready and almost done. All people

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