Workflow plan 00014 - .... PDF

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Work Flow Plan/ End of Service Procedures

DATE: 04/06/2021 STUDENT NAME: Pooja STUDENT NUMBER:0000002929 Activity:0014 Recipe name: BRAISED LAMB SHANKS Recipe name: Recipe name: GRILLED LAMB LOIN WITH CERELIAC Recipe name: BEEF AND LENTIL MEATBALLS Recipe name: KANGAROO FILET WITH QUANDONG GLAZE Recipe name: Recipe name: Recipe name:

TIME

Task (Description) and Priority

Equipment & WHS

Details

7AM7:15AM

DRESS

UPPER,SHOES,PENT,CAP

I BEGAN WITH CHANGING DRESS, AND WENT TO KITCHEN.

7:15AM7:30AM

PREPARING

PEN,PAPER,PAPERBOARD

FIRST CHEF TOLD US WHAT WE ARE GOING TO MAKE FOR THE DAY, THEN I STARTED NOTE DOWN ON MY NOTEBOOK FOR FUTURE ASSIGNEMENTS.

7:30AM9:30AM

COOKING

BEEF,LENTIL,LAMB

FIRST WE DICED THE ONIONS, MUSHROOMS FOR BEEF STROGANOFF,AND BESIDE WE BEGAN THE PREPARATION FOR BEEF AND MEATBALLS. AFTER FINISHED THESE DISHES WE STARTED TO PREPARE GRILLED LAMB LOIN WITH CERELIAC, WE DID MARINATION, CHOPPING VEGETABLES, AND THEN GRILLED THE LAMB FOR 5 MINUTES

9:30AM9:45AM

BREAK TIME

9:45AM11AM

KANGAROO FILLET

TAIL, KANGAROO TAIL

For the tail: heat the oil and butter in a pan. Add the tail pieces and brown each side. Add the mirepoix and sauté until just brown Add the pepper leaves, garlic, thyme, bay leaf and stock. Bring to the boil then reduce the heat and simmer for ~ 1 1/2 hours, until the tail is tender

Futura Group SIT Version 1.0

Remove the tail and set aside. Strain the stock into a pot and return to the heat. Reduce until you obtain 75mL of glaze per serve Stew the quandongs in stock syrup For the glaze, simmer the vinegar, red wine and jelly until a syrup consistency is achieved. Strain the glaze into the pan and return to the heat. Just prior to service, add the tail pieces, quandongs and chili and heat through Season and oil the kangaroo fillets. Chargrill until rare to medium rare (depending on the customer's requirements). Remove and allow to rest in a warm place for 10 minutes. Slice the fillets across the grain just prior to service 11AMPLATING AND TASTE 11:30AM

PLATE,GLASS,SPOONS

After the cooking we surve in plates and eat. It was a very good in taste.

11:30am- Cleaning wash plates and 12:00pm spoons, cool room.

Mop, dishwashing liquid

Than we clean all the plates and spoons , bowl. Than we wash the all kitchen and snitazer. After the rest of food we store in the cool store room.

LAPTOP,PEN,PAPER

THEN CHEF DISCUSSEDN ABOUT THE RECEPIES WHICH WE MADE AND DISCUSSED ABOUT SUBJECT’S ASSIGNMENT.

12:00PM BREAK 12:45PM 12:45PM CLASS DISCUSSION -2:00PM

Futura Group SIT Version 1.0

Work Flow Plan/ End of Service Procedures

DATE: 11/06/2021 STUDENT NAME: Pooja STUDENT NUMBER:0000002929 Activity:0014 Recipe name: GRILLED SIRLOIN STEAK Recipe name: Recipe name: POT ROASTED LAMB RUMP Recipe name: Recipe name: VEAL RAGOUT WITH GREEN OLIVES Recipe name: Recipe name: LAMB KASHMIR STYLE Recipe name:

TIME

Task (Description) and Priority

Equipment & WHS

7AM7:15AM

DRESS

APRON, SHOES, HAT FIRST OF ALL I CHANGED MY DRESS FOR THE AND COAT KITCHEN AND HEAD TO KITCHEN.

7:15AM- PREPARTION 7:30AM

NOTEBOOK,PEN

7:30AM- COOKING 10AM

LAMB, STEAK,VEAL

Details

CHEF ALREADY DID ALL THE PRE-PREPARTION OF DISHES, AND WROTE ON WHITE BOARD ABOUT THE NAME OF DISHES, AND I STARTED MAKING NOTES. FOR LAMB KASHMIRI STYLE, WE DID Heat the

oil in a pan and fry the onion on low heat for ~5 minutes, until it has browned Turn up the heat, add the lamb in small amounts and seal it. Add the garlic, ginger, coriander, chili powder, salt and pepper and stir through. Fry for ~1 minute to develop the flavors

Futura Group SIT Version 1.0

Add the stock to cover the lamb. Add the ground coriander and simmer over low heat for ~1 hour until tender Stir in the milk, yogurt and almonds and cook for a further 10 minutes, until the sauce thickens Stir the garam masala and fennel into the curry. Add coriander and lemon juice to taste and adjust the seasoning AND THEN WE DID, VEAL RAGOUT WITH GREEN OLIVES AND POT ROASTED LAMB , AFTER THAT WE STARTED PLATING. 10AM10:30A M

PLATING AND TASTE

PLATES, KNIFE AND SPOONS

AFTER ALL COOKING, THEN WE PLATED OUR FOOD AND TASTE IT. IT WAS DELECIOUS.

10:3011AM

Cleaning wash plates and spoons, cool room.

Mop, dishwashing liquid

Then we clean all the plates and spoons, bowl. Then we wash the all kitchen and sanitizer. After the rest of food, we store in the cool store room.

11am12pm

BREAK TIME

12PM1:30PM

CLASS DISCUSSION

LAPTOP,PEN,PAPER

THEN CHEF DISCUSSEDN ABOUT THE RECEPIES WHICH WE MADE AND DISCUSSED ABOUT SUBJECT’S ASSIGNMENT.

Futura Group SIT Version 1.0

Futura Group SIT Version 1.0

End of Service Procedures example handling,storage,cleaning

Futura Group SIT Version 1.0

Equipment Chemicals used

Details

Work Flow Plan/ End of Service Procedures

DATE: Activity: Recipe name: Recipe name: Recipe name: Recipe name:

TIME

STUDENT NAME:

Task (Description) and Priority

Futura Group SIT Version 1.0

STUDENT NUMBER: Recipe name: Recipe name: Recipe name: Recipe name:

Equipment & WHS

Details

End of Service Procedures example handling,storage,cleaning

Futura Group SIT Version 1.0

Equipment Chemicals used

Details

Work Flow Plan/ End of Service Procedures

DATE: Activity: Recipe name: Recipe name: Recipe name:

STUDENT NAME:

Futura Group SIT Version 1.0

STUDENT NUMBER: Recipe name: Recipe name: Recipe name:

Recipe name:

TIME

Task (Description) and Priority

Futura Group SIT Version 1.0

Recipe name:

Equipment & WHS

Details

End of Service Procedures example handling,storage,cleaning

Futura Group SIT Version 1.0

Equipment Chemicals used

Details

Futura Group SIT Version 1.0...