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acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:Date://201This assessment:First Attempt2nd AttemptExtensionDate://RESULT OF ASSESSMENTSatisfactoryNot Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date://Student SignatureMartinDate:06 / 12 /2018SIT Version 1.03of16©Futura Group 2016
Assessment 1Your task:Answer the following questions. All questions must be addressed to demonstratecompetence.1.Explain the meaning of the following terms in an effective kitchen operation:TermMeaning in a kitchen operationA) Mise-en-place
Mise en place encompasses many aspects of preparing for service:
SIT Version 1.04of16©Futura Group 2016
B) Workflow planningWorkflow plans are used in a variety of instances in the workplace, e.g. themethod of production for a recipe. Another example is a set of instructionsgiven by the chef, which lists all tasks required to be done in a particularorder. This is referred to as a workflow plan or a work schedule. Often theyare fairly logical, e.g. you peel the onion before you cut it. As recipesbecome more elaborate or the number of tasks increases, the workflowbecomes increasingly important for managing the allocated time correctly.Consider a simple workflow for constructing a bouquet garni below.Sometimes different orders of tasks are possible but it is important to workin a logical manner and to prioritise tasks according to time and preparationrequirements. If you do not have a workflow planned, you will end uprunning all over the kitchen looking for things, while other items gounattended. As task lists get larger and larger, the workflow plan becomesmore and more important.Once you get used to preparing and following a logical workflow you willfind that you can achieve more in a given time. Observe people in theindustry - some work very efficiently and cleanly; others tend to be buriedin a mess.

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Term
Two
Professor
N/A
Tags
Knife, Sharpening, knives, Sharpening stone

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