SITHCCC101. I want to be a chef but I don’t know where to start You’ve come to the right place, let’s start from the beginning

Use Food Preparation Equipment – Part 1

SITHCCC101

I want to be a chef but I don’t know where to start

You’ve come to the right place,

let’s start from the beginning.

Food Preparation Requirements

Part 1 Types of Menus Standard Recipes Calculating Food Cost Measuring Dry and Wet

Ingredients Workflow

You need to understand some general information

Identify and Select Knives and Other Equipment

Part 2 Safe and Hygienic Work

Practices The Chef’s Uniform Classification of Equipment Large Fixed Equipment Knives, Cleavers and Utensils Suitable Cutting Surfaces Knowledge of Knives

You need to know about the

equipment in the kitchen


Part 3 Waste Minimisation and

Environmental Considerations Selecting Ingredients Mise en Place Fruits and Vegetables Storage and Handling of Dairy

Products, Dry Goods, General Food Items Meat Seafood Poultry

And some basic food preparation techniques

Getting Started

Client

Let’s look at this the way it would really

happen.

A client comes to us

Getting Started

I want food for 100 people

Client

We need more

informationCertainly

Types of Menus

I’m not sure. What

are my choices?

What kind of menu would you like?

Types of Menus

A la carte

• Means – “from the card”

• Offers a selection of individual items with individual prices

• Diners can create their own meal

Do you want the people to select

items and pay for them individually?

A la Carte Menu

Types of Menus

Carte du Jour

In addition to the Al a Carte menu,

sometimes the Chef may have a special of

the day

• Means – “card of the day”• A short menu created for the

day• Features seasonal or special

items• Frequently displayed on

blackboards• Prices can vary

Types of Menus

Table d’hote

(tahb la dot)

– Means – the host’s table

– Sometimes referred to as a set menu

– A set menu with set prices

– Offers an entire meal– Limited choices

available to customers

Would you like to choose the entire meal for them?

Table d’hote Menu24 seats available for our

“A Taste of the Bayou” Luncheon

MenuOven-baked hush puppiesLouisiana sunburst salad

Blackened chickenCreole rice and red beans

Pecan pie

$ 12 includes cola or lemonade soft drink

June 20, 2007 – lunchtime room H4

Types of Menus

Function Menu

or

Set Menu

• Prepared for a special occasion

• Food and price determined in advance

• Usually 2 or 3 courses• A limited range of food

is offered• Common for special

dietary needs to be catered for separately

• Often alternate serves

Is it for a special occasion? You can have two

choices

Function Menu

Types of Menus

Cyclic

• Standardised menus that change on a regular basis – usually weekly, fortnightly or monthly

• Frequency of change depends on how long the customers are likely to stay.

• Usually found in institutions such as boarding schools, prisons, armed forces, hospitals, retirement homes

• Set prices – often subsidised

Are the people in an institution? How long

are they likely to stay?

Cyclic Menu

Types of Menus

Buffet

Do you want the people to make

choices from a range of dishes , all for one

price?

• Selection of foods placed on a table from which diners select the foods that they want

• Hot dishes are often served by staff

• Roasts are often carved by the chef

• Buffets should always look ‘special’

Buffet Menu Merry Christmas from TAS

Morning Tea MenuDecember 7, 2015

Mini Meat Pies Sausage Rolls

Spinach and Cheese Pastizzis Canapes

Chicken Supreme, Alfalfa and Cranberry Sauce on Sourdough Rye

Danish Salami, Cream Cheese and Olive BellsBruschetta

Fresh Fruit PlatterCheese and Crackers

Rice Crackers and Salsa DipCupcakes

Shortbread BiscuitsGingerbread Biscuits

Mince TartsChristmas Lollies

Types of MenusIt’s for afternoon tea. I would like the people

to have a range of choices and to help

themselves.

That’s fine

Types of Menus

So what type of menu will we use?

A. CyclicB. A la CarteC. BuffetD. Table d’hoteE. Function


Types of Menus Standard Recipes Calculating Food

Cost Measuring Dry and

Wet Ingredients Workflow

Now you know about types of menus.

STANDARD RECIPESWe need to know how to make the

items on the menu

A Recipe is a step by step set of instructions to

make a food dish

STANDARDISED RECIPES

Ensures consistency in:

• Quality

• Quantity

• Cost

• Presentation,

Useful for:

• Food Ordering

• Controlling Portion Sizes

• Recording Food Costs

These are the recipes that the business uses.

They are not to be changed in any way.

This will ensure the food will be consistent in

quality, quantity, cost and presentation.

The recipes are used for ordering, controlling

portion sizes and recording food costs.

Let’s have a look at a standard recipe

card for Bruschetta.

Don’t worry too much about the

details, they will be explained a bit

later.

BRUSHCHETTA Yield20 servings Serving Size = 1 piece

Prep Time 15 minCooking Time 5 min

Cooking Temp 200°C RECIPE COST

INGREDIENTS Mise en Place

QTY UNIT METHOD Purchase Price(From

Invoice)

÷Units

Purchased

= COST PER

UNIT

XUnits Used

=Ingredient

Cost

French Stick 1 Each 1. Preheat oven to 200 °C2. Cut French Stick into 20 x 2 cm

slices. Place on Baking Tray and toast in Oven until lightly browned. Turn the slices over and brown the other side.

3. Combine Olive Oil and Crushed Garlic in a small microwavable container. Place in microwave on High for 45 seconds.

4. Combine Tomato, Basil and Onion in a medium bowl. Season with salt and pepper.

5. Brush the one side of the toasted bread slices with the Oil and Garlic.

6. Place 1 Tablespoon of tomato mixture onto each bread slice.

7. Place them on a serving platter, on a doiley.

8. Serve Immediately.

$2.00 1 $2.00 1 $2.00

Tomato Concasse 3 3 $1.50 3 $.50 3 $1.50

Basil Rough chop 1/4 Bunch $3.00 1 $3.00 .25 $.75

Brown or White Onion Brunoise 1 Each $5.00 20 $.25 1 $.25

Olive Oil 250 ml $10.00 2000 ml $.005 250 $1.25

Garlic Crushed 2 tsp. $10.00 1000 g $.01 10 $.10

Salt 1/2 tsp $1.00 500 g $.002 2.5 .01

Ground Black Pepper 1/4 tsp $8.00 500 g $.016 2.5 .04

Total Recipe Cost $5.90

Equipment: Knife, cutting board, baking tray, microwavable dish, medium mixing bowl, pastry brush, Tablespoon, serving platter, doiley.

÷ Number of Servings 20 = Cost Per Serving $.30 ÷ Food Cost % .35 = Selling Price per serving $.85

Name of Recipe

Equipment Needed

Ingredients Quantity MethodMise en

Place

Preparation and cooking times and temperatureYield

Costings

Photo of finished product

These are all included in a standardised

recipe.

The Name tells us what the

dish is called.

The ingredients and quantities

are listed in the order they are

used.

The equipment that will be

needed.

What preparation

needs to b done before starting.

Step by step directions in chronological

order.

The number of servings the recipe will

make.

Preparation and Cooking times

and temperature.

Often there is a photo of the

finished product.

Cost of the recipe, cost of

one serving and selling price.

FOLLOW THIS PROCESS WITH ALL RECIPESRead the recipe all the way through, from beginning to end.

This way you will know that you have all the ingredients and tools ready.

You will also be able to look up recipe terms you don't understand so cooking proceeds smoothly.

MISE EN PLACE(EVERYTHING IN ITS PLACE)

After you have read the recipe, gather all the ingredients, pots, pans, bowls, and measuring utensils you will need. Go slowly and double check all the steps and ingredients

TEMPERATURE , TIME & HEATINGRecipes should tell you how long a dish will take to make. This would include preparation time, cooking time and setting (such as jelly).

Some recipes give you exact cooking temperatures and times – ie. 375°F (180°C) for 15 minutes. Others will tell you how to cook the food – ie. Heat liquid until it simmers, Bake until Golden Brown

Oven temperatures may vary and times are for conventional ovens unless otherwise stated.Preheating – ensures the food can begin to cook as soon as it gets put into the oven

TemperaturesLow – used for light heating, simmering or keeping food warmMedium - used for most general cooking tasksHigh – Used for searing or boiling water

Many recipes are written for home use. Industrial stoves are more powerful. Most small amounts of food should cook correctly using low heat.

OPTIONAL: NUTRITION ANALYSISNutrition information is not necessary for preparing a recipe, but it is very useful information when planning foods to fit into a particular eating plan. Some recipes include number of calories and/or grams per serving of various nutrients.

MEASUREMENTSMeasurements in recipes

are critical.

When a recipe calls for a tablespoon or teaspoon, the author means for you to use actual measuring utensils, not spoons that you use for eating and serving.

MEASUREMENTSMetric measurements

include millilitres (ml) Litres(l) Grams (gm) Kilograms (kg)

Many recipes from the internet are from the USA where Imperial measurements are used

Imperial measurements include

Ounces (oz) = 30 mls Quarts (qt) = 1 lt Pound (pd) = 440 gm

MEASUREMENTS

Even the order of words in a recipe ingredient list can change how you measure.

For instance, if a recipe calls for "1 cup nuts, chopped", that is different from "1 cup chopped nuts".

CLICK HERE TO SEE HOW TO MEASURE

http://youtu.be/0v-ulU_mi7o

http://youtu.be/6rvz0WKanGU

http://youtu.be/0v-ulU_mi7o

http://youtu.be/6rvz0WKanGU

IDENTIFYING THE PARTS OF A RECIPES

1. Use the Apple Muffin recipe handout.

APPLE MUFFINS1 DOZEN

2 c. flour ¼ tsp. nutmeg

¾ tsp. salt 1 egg, beaten

4 tsp. baking powder 1 c. milk

¼ c. sugar 1/3 c. shortening, melted

¾ tsp. cinnamon ¾ c. apples, chopped

1. Preheat oven to 200 C.

2. Grease muffin pans.

3. In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.

4. In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.

5. Fold apples into batter.

6. Fill muffin pans 2/3 full.

7. Bake for 25 minutes, or until golden brown.

RECIPE SLEUTH????????

1. Put brackets around the ingredients.

2. Circle the ingredient amounts.

3. Place a star beside the yield.

4. Put a box around the cooking temperature.

5. Underline the cooking time.

6. Put an asterisk * * on either side of the cooking container.

7. Highlight nutritional analysis (if given).

NEXT SLIDE – ANSWER KEY

After you have tried to label the parts, check it using the next slide!!!

APPLE MUFFINS1 DOZEN

2 c. flour ¼ tsp. nutmeg

¾ tsp. salt 1 egg, beaten

4 tsp. baking powder 1 c. milk

¼ c. sugar 1/3 c. shortening, melted

¾ tsp. cinnamon ¾ c. apples, chopped

1. Preheat oven to 200°C.

2. Grease *muffin* pans.

3. In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.

4. In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.

5. Fold apples into batter.

6. Fill muffin pans 2/3 full.

7. Bake for 25 minutes, or until golden brown.

No Nutritional analysis given…….


Types of Menus Standard Recipes Measuring Dry and

Wet Ingredients

Calculating Food Cost

Workflow

Now you know about Standard Recipes and

Measuring.


Types of Menus Standard Recipes Measuring Dry and

Wet Ingredients


Workflow

Let’s see how to work out how much a recipe costs

to make and how much to charge the client.

How to Calculate Food Costs

A Step-by-Step Guide

The Formulae

Recipe Cost • Price ÷ Purchase Amount x Total Used = Cost of Ingredient

Cost per Head

Selling Price

Analyse the RecipeCucumber Tea Sandwiches

Ingredients - Makes10 sandwiches, serves 20

10 slices bread

100 gm cream cheese,

3 Lebanese cucumbers

1/2 bunch coriander

Method

1. Spread Cream Cheese on bread slices

2. Leave the skin on and slice the cucumbers lengthwise as thin as possible, use a mandolin or vegetable slicer.

3. Lay the cucumber slices diagonally on the bread, overlapping them just slightly.

4. Garnish with a few coriander leaves. Cut into 4 triangles and serve.

Step 1 – Ingredient ITEMCucumber Tea Sandwiches

10 slices bread 100 gm cream cheese3 Lebanese cucumbers1/2 bunch coriander

Identify the INGREDIENTS on worksheet 1

TEST YOURSELF

10 Tortillas 300 gm Lettuce 5 small tomatoes – thinly sliced 100 gm red cabbage 2 cucumbers, thinly sliced 150 gm carrot – grated150 gm beetroot - grated100 gms thinly sliced onion 10 slices of cheese 50 ml balsamic salad dressing

Check your answers• Tortillas• Lettuce• Tomatoes• Red Cabbage• Cucumbers• Carrot• Beetroot• Onion• Cheese• Balsamic Salad Dressing

That was too easy!

Step 2 – Ingredient UNITCucumber Tea Sandwiches

20 slices bread (1 loaf)250 gm cream cheese (1 tub)3 Lebanese cucumbers1/2 bunch coriander

EACH

Identify the UNITS on worksheet 1

TEST YOURSELF

10 Tortillas 300 gm Lettuce 5 small tomatoes – thinly sliced 100 gm red cabbage 2 cucumbers, thinly sliced 150 gm carrot – grated150 gm beetroot - grated100 gms thinly sliced onion 10 slices of cheese 50 ml balsamic salad dressing

Check your answers• Each• Grams• Each• Grams• Each• Grams• Grams• Grams• Slices• Millilitres

How’d you go?

Step 3 – Ingredient AMOUNTCucumber Tea Sandwiches


Identify the AMOUNTS on worksheet 1

TEST YOURSELF

10 Tortillas300 gm Lettuce 5 small tomatoes – thinly sliced 100 gm red cabbage 2 cucumbers, thinly sliced 150 gm carrot – grated150 gm beetroot - grated100 gms thinly sliced onion 10 slices of cheese 50 ml balsamic salad dressing

Check your answers• 10• 300• 5• 100• 2• 150• 150• 100• 10• 50

So Far, So Good

Find the Purchase Amount

Item Unit Purchase PriceCucumbers Each $ 1Bread Loaf (20 slices) $ 3Cream Cheese Tub (250 gm) $ 4Coriander Bunch $ 2

Find the Cost of One UnitItem Purchase

AmountPrice

(Cost of purchase amount)

DIVIDE Number of Units

purchased (How many units in the purchase amount)

Cost per unit

Cucumbers 1 each $1.00 ÷ 1 $1

Bread 1 loaf $3.00 ÷ 20 .15

Cream Cheese

1 tub $4.00 ÷ 250 .016

Coriander 1 bunch $2 ÷ 1 $2

Find the Cost of One Unit of the Following Items

Item Purchase Amount

Cost of purchase amount

DIVIDE How many units in the purchase amount

Cost per unit

Tortillas Pkt (10) $4.40 ÷

Onion Kg $ 4.00 ÷

Sliced Cheese

1.5 kg (72 slices)

$ 12.00 ÷

Shredded Cheese

Kg $12.00 ÷

Beef Mince Kg $10.00 ÷

Mexican Seasoning

Jar (250 gm) $5.00 ÷

Capsicum Each $1.00 ÷

Lettuce Head (600 gm) $ 3.00 ÷

Find the Cost of One Unit of the Following Items

Item Purchase Amount

Cost of purchase amount

DIVIDE How many units in the purchase amount

Cost per unit

Tortillas Pkt (10) $4.40 ÷ 10 .44

Onion Kg $ 4.00 ÷ 1000 .004

Sliced Cheese

1.5 kg (72 slices)

$ 12.00 ÷ 72 .17

Shredded Cheese

Kg $12.00 ÷ 1000 .012

Beef Mince Kg $10.00 ÷ 1000 .01

Mexican Seasoning

Jar (250 gm) $5.00 ÷ 250 .02

Capsicum Each $1.00 ÷ 1 1.00

Lettuce Head (600 gm) $ 3.00 ÷ 500 .006

Calculate the cost per unit of the other items on

worksheet 1

Find the cost of the recipe

Cost per unit

x Units Used = Ingredient Cost

Cucumbers $1.00 x 3 = $3.00

Bread $.15 x 10 = $1.50

Cream Cheese

$.016 x 100 = $1.60

Coriander $2 x .5 = $1.00

Total Cost of Recipe Ingredients $7.10


Calculate the recipe cost of the Quesadilla recipe

(worksheet 2)

Selling Price RecipeName

Total Recipe Ingredients Cost

÷ Food Cost Percentage

(expressed as a decimal)

= Selling Price

Cucumber Tea Sandwiches

$7.10 ÷ .30(30%)

= 23.67

Cost per HeadSelling Price ÷ Number of Serves = Cost Per Head

23.67 ÷÷ 20 = 1.18

Calculate the selling price and cost per serve (or person) for

the Quesadilla recipe

(worksheet 2)


Types of Menus Standard Recipes Calculating Food Cost

Measuring Dry and

Wet Ingredients

Workflow

You have just learned how to calculate the cost of a

recipe and the selling price per person.


Cheese and Crackers


Bruschetta Pastizzis Mini Meat Pies Sausage Rolls Chicken Quesadillas Fresh Fruit Platter Chocolate Cake Shortbread Biscuits Mince Tarts Vanilla Yoghurt

Let’s look at our menu and work out how much food

we will need and how long it will take to make.

Check the amounts with the “Quick Catering

Guidelines” worksheet

The client wants a finger food function, buffet style.

That means that we will need about 10-15 pieces per person per hour. The

function is ½ hour.

We will offer 6 pieces per person with 12 choices.


Item Amount to Prepare

Cost Time

Cheese and Crackers

1.5 kg cheese 200 crackers


25 sandwiches

Bruschetta 50 pieces

Pastizzis 50 pieces

Mini Meat Pies 50 pieces

Sausage Rolls 50 pieces

Chicken Quesadillas

25 sandwiches

Fresh Fruit Platter

25 pieces fruit

Chocolate Cake 33 thin slices

Shortbread Biscuits

66 biscuits

Mince Tarts 33 tarts

Vanilla Yoghurt 17 C (4.25 lt)

Does that mean we make 100 of

each choice?

No, we will make 50 serves of

each item.

Let’s use the guide to see what we will

need.

I don’t think that’s

enough food.

That will be plenty of food.

Keep in mind we are in business to

make a profit.

Calculating Food CostItem Amount to

PrepareCost Time

(min)

Cheese and Crackers

1.5 kg cheese 200 crackers

$15 $12

15


25 sandwiches

$21 30

Bruschetta 50 pieces $15 45

Pastizzis 50 pieces $10 35

Mini Meat Pies 50 pieces $25 45

Sausage Rolls 50 pieces $25 45

Chicken Quesadillas

25 sandwiches

$20 60

Fresh Fruit Platter

25 pieces fruit

$12 45

Chocolate Cake 33 thin slices (3 cakes)

$18 20

Shortbread Biscuits

66 biscuits $9 10

Mince Tarts 33 tarts $20 10

Vanilla Yoghurt 17 C (4.25 lt)

$30 10

Total $232

We get the food cost and the times from

the recipes

WorkflowHow much time do we need to prepare this

menu. We will use the times to plan our

workflow.

The total time is 375 minutes or6 and ¼ hours.

But some of the tasks can be done at the

same time.

Item Time (min)

Cheese and Crackers

15


30

Bruschetta 45

Pastizzis 35

Mini Meat Pies 45

Sausage Rolls 45

Chicken Quesadillas

60

Fresh Fruit Platter

45

Chocolate Cake 20

Shortbread Biscuits

10

Mince Tarts 10

Vanilla Yoghurt 10

Total 375

COMPLETING A WORKFLOW PLAN

A Step by Step Guide

Step 1Identify

• Job name • Start time • Service time and• Finishing time.

Identify working time span in the white rectangles

Example

Job name – single prac Start time – 9:00 Service time – 9:30 Finish time – 9:45 Time span – 45 minutes

Job Menu

Service Time

Team Members 1 2 3 4

Start Time

Finish Time

Team member Menu Item Task Name Duration (Minutes)

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item

Task Name Duration (Minutes)

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

12:00

11:00

10:00

Single Prac

9:00

9:30

9:45 9:00

Step 2Read the menu

• List the menu items• List the team members

Example The only item on our sample menu is

Chicken Parmesan Subs

Just one person will make this item

J. Gurto

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item


5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

12:00

11:00

10:00

Single Prac

8:55

9:30

9:45 9:00

Chicken Parmesan Sub

J. Gurto

Step 31. Read the recipe for each menu item.

2. Break down each menu item into individual task

1. Begin with the tasks listed on the recipe method.

2. Add additional tasks not listed in the method that need to happen before the method, such as

1. collecting equipment and ingredients and other mise en place.

3. Also add tasks that need to be done after the method such as

1. plating, serving,, cleaning equipment and cleaning work areas

4. List each item, in the order it needs to be done, on the plan

ExampleChicken Parmesan Sub

Ingredients make 48 Crumbed chicken strips 1/3 C shredded Mozzarella cheese 1 Cup Napolitano sauce 4 Lettuce leaf - chiffonnade4Fresh torpedo rolls

Method:1. Heat chicken strips in oven at

180 C for 10 minutes2. Heat Napolitano Sauce on

stove for 15 minutes3. Cut rolls ¾ through4. Place chiffonnade of lettuce on

roll5. Place chicken strips on lettuce

then add hot Napolitano sauce6. Top with shredded cheese7. Place under griller for 3

minutes until cheese is browned

Extra tasks,

Before methodGet equipmentGet ingredientsHeat oven Chiffonnade lettuce

After MethodClean and put away equipmentClean work area

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item


5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

Chicken Sub

Heat oven

Collect equipmentCollect ingredientsHeat chicken

Chiffonade lettuceHeat sauce

Cut rolls

Put lettuce on rollsPut chicken on lettucePut sauce on chickenPut cheese on sauceMelt cheese in ovenServe

Clean EquipmentClean work area

12:00

11:00

10:00

Single Prac

8:55

9:30

9:45 9:00


J. Gurto

Step 4Estimate a duration for each task

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item


5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

Chicken Sub

Heat oven 5

Collect equipment

5

Collect ingredients

5

Heat chicken 10Chiffonnade lettuce

5

Heat sauce 15Cut rolls 5Put lettuce, chicken, sauce and cheese on rolls

5

Melt cheese in oven

5

Present/Serve 5Clean Equipment

5

Clean work area

5

12:00

11:00

10:00

Single Prac

8:55

9:30

9:45 9:00


J. Gurto

Step 5Working from the end time, work backwards and shade in the time needed for each task.

Working from service time, ensure that food is ready to serve at service time

Consider what jobs can be done at the same time

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item


5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

Chicken Sub

Heat oven 5

Collect equipment

5

Collect ingredients

5

Heat chicken 10Chiffonnade lettuce

5

Heat sauce 15Cut rolls 5Put lettuce, chicken, sauce and cheese on rolls

5

Melt cheese in oven

5

Present/Serve 5Clean Equipment

5

Clean work area

5

12:00

11:00

10:00

Single Prac

9:00

9:30

9:45 9:00


J. Gurto

Step 6Assign tasks to each team member

Job Menu

Service Time


Start Time

Finish Time

Team member

Menu Item


5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

J. Gurto Chicken Sub

Heat oven 5

J. Gurto Collect equipment

5

J. Gurto Collect ingredients

5

J. Gurto Heat chicken 10J. Gurto Chiffonnade

lettuce5

J. Gurto Heat sauce 15J. Gurto Cut rolls 5J. Gurto Put lettuce,

chicken, sauce and cheese on rolls

5

J. Gurto Melt cheese in oven

5

J. Gurto Present/Serve 5J. Gurto Clean

Equipment5

J. Gurto Clean work area

5

12:00

11:00

10:00

Single Prac

8:55

9:30

9:45 9:00


J. Gurto

Job Menu

Service Time

Team Names 1 2 3 4

Start Time Finish Time

Team member

Menu Item Task Name Duration (Minutes)

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5


Types of Menus Standard Recipes Calculating Food

Cost Measuring Dry and

Wet Ingredients Workflow

Now you know how to schedule the workflow for

your menu.That completes PART 1

Identify and Select Knives and Other Equipment

Part 2 Safe and Hygienic Work

Practices The Chef’s Uniform Classification of Equipment Large Fixed Equipment Knives, Cleavers and Utensils Suitable Cutting Surfaces Knowledge of Knives

In Part 2, we’ll have a look at hygiene and kitchen equipment.

Documents

SITHCCC101. I want to be a chef but I don’t know where to start You’ve come to the right place, let’s start from the beginning