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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 TIMETask (Description) and PriorityEquipment & WHSCommunication (Who, About what?)1pm-3.30pmPrep chicken stockKnifeCutting boardpotKitchen hand cut the chicken1.30pm. - 2pm.Cut meatKnifeCutting boardKitchen hand cut the meat to be the correct size2pm – 3.30pmPrep salad dressing and cut the vegetable for soupKnifeCutting boardMixing bowlHand brenderKitchen hand follow the restaurant recipe3.30pm -4pmMix the flour for fry an entreePortion chicken for entreeKnifeCutting boardbowlKitchen hand 4pm. - 6pm.Cooking soupPot spoonchef6.30pm - 7pm.Grilling meatFry entreeMix saladPotspoonChef and cookEnd Of Service ProceduresEquipmentCommunication (Who, About what?)7pm.-8pmClean the toolsPot, cutting board, spoonKitchen hand8-9pm.Clean the plate and whole kitchenBench, plate, glass, stoveAll people cleanPost Service De-BriefCommunication (Who, About what?)1pm.How many dishes, what to go 1st 2nd 3rd..., what’s takes time.All people6pm.Make sure everything is ready and almost done.All people