RC_workflow plan Sheldon.docx

Work Flow Plan/ End of Service Procedures DATE: 29/01/2024 STUDENT NAME: Anish Panchkoti STUDENT NUMBER: RC00003396 Activity: Recipe name: Couscous Recipe name: Recipe name: Crème caramel Recipe name: Recipe name: Eggs benedict Recipe name: Recipe name: Fried eggplant slices Recipe name: TIME Task (Description) and Priority Equipment & WHS Details 1:00 to 1:30 pm Discussion Board, marker Our trainer discussed the recipes, cooking methods, required equipment, and ingredients. We planned the sequence of dishes, and we were divided into groups of two people each. 1:30 to 2:00 Mie En Place Chopping board, knife, bowl, whisk, measuring scale. We collected all the ingredients which were according to the standard recipe card. 2:00- 2:40pm Crème caramel oven, measuring scale, mixing bowl, mould, pot. Our first dish was Crème caramel, so me and my partner started making Crème caramel by following our trainer and the recipe card. First, we started by pre-heating the oven to 140°C. Then for caramel, we boiled the water and sugar until it reached the caramel stage. Poured in the caramel, ~3mm thick and allow to set. For the crème we whisked the eggs, egg yolks and sugar in a bowl, warmed the milk and cream slightly. Split the vanilla pod, scrape out the seeds and add to the milk mixture. Pour into the egg mixture, while whisking. Strain into a jug. After that, we gently pour into the moulds, until 3/4 full. Then we put the mould in the oven at 140°C for 20-30 minutes. Once the top was firm to the touch, we removed and cooled it in the refrigerator. It was best to let the crème caramel set overnight, but we didn’t have that much time so, our trainer told us to put it in refrigerator until our last dish to finish. 2:40- 3:20 Fried eggplant slices pot, chopping board, knife, measuring scale, bowl. After the Crème caramel, me and my partner started making Fried eggplant slices by following our trainer and the recipe card. First, we started by preparing the batter, then washed the eggplant and cut it into 5mm thick slices. Season and flour, then

place into the tempura batter. After that, we heated up the oil into a pot, once the oil was we drag the eggplant slices of over the edge of the bowl to minimize the amount of batter, then carefully place in the deep fryer, fry until golden, then remove with a spider and place on absorbent paper. Plated it and showed it to our trainer. 4:00- 5:00pm Eggs benedict Oven, mixing bowl, measuring scale, whisk, pan, pot. After a break, we started working on Eggs benedict. We started by making hollandaise sauce by following our trainer. After making hollandaise, me and my teammate started boiling water, then separated the muffins and toast. Spread thinly with butter, grilled the bacon, cracked the eggs into a container, once the water was boiled, we placed salt and vinegar into the water. Swirling the water and placing the eggs in carefully, one at a time. Poached for 2-5 minutes, depending on our preference. Removed and patted it dry. After that we toasted the muffins in pan, then started plating our egg benedict. Plated it and showed it to our trainer. 5:00- 5:30pm Couscous pan, chopping board, knife, measuring scale, bowl, pot. After the egg benedict, our last dish was Couscous. For this, we started collecting the ingredients for couscous. Then following our trainer, we started dicing capsicum and onion finely. Then, heated the butter in a pan, added the onion and sweat, added the capsicum and sweat. After that we added the stock and brought it to the boil. Add the couscous and stir through. Bring it to the boil, reduce the heat and put a lid on to steam the couscous for ~5 minutes and season it to taste. Plated it and showed it to our trainer. After finishing our last dish of the day, we then take out our crème caramel which in the freeze for almost 2-3 hours. Plated it and showed it to our trainer.

End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details 5:30- 5:45pm Storage Containers, cling wrap We stored remaining ingredients, food for future use, using airtight containers by covering them with cling wrap. 5:45- 6:30pm cleaning Dishwasher, chemicals, sanitizer, mop, sweep, chucks, cleaning towels By following our trainer, we all started washing and sanitizing all preparation and serving surfaces. Clean and sanitize all utensils and equipment used. Dispose of any leftover food following food safety guidelines. Turn off and clean cooking equipment. Ensure all appliances are turned off. Then cleaned the stovetops, oven, bench, swept the floor and mopped at last. 6:30- 9:00pm Discussion and self-study Laptop After we finished cleaning, our trainer discussed our assessment and study. After that I worked on my assessment and completed the workflow plan.

Work Flow Plan/ End of Service Procedures DATE: STUDENT NAME: STUDENT NUMBER: Activity: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: TIME Task (Description) and Priority Equipment & WHS Details

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