sithccc101. i want to be a chef but i don’t know where to start you’ve come to the right place,...
TRANSCRIPT
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Use Food Preparation Equipment – Part 1
SITHCCC101
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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.
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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
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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
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Food Preparation Requirements
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
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Getting Started
Client
Let’s look at this the way it would really
happen.
A client comes to us
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Getting Started
I want food for 100 people
Client
We need more
informationCertainly
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Types of Menus
I’m not sure. What
are my choices?
What kind of menu would you like?
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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?
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A la Carte Menu
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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
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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?
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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
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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
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Function Menu
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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?
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Cyclic Menu
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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’
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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
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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
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Types of Menus
So what type of menu will we use?
A. CyclicB. A la CarteC. BuffetD. Table d’hoteE. Function
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Food Preparation Requirements
Types of Menus Standard Recipes Calculating Food
Cost Measuring Dry and
Wet Ingredients Workflow
Now you know about types of menus.
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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
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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
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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
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IDENTIFYING THE PARTS OF A RECIPES
1. Use the Apple Muffin recipe handout.
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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.
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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).
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NEXT SLIDE – ANSWER KEY
After you have tried to label the parts, check it using the next slide!!!
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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…….
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Food Preparation Requirements
Types of Menus Standard Recipes Measuring Dry and
Wet Ingredients
Calculating Food Cost
Workflow
Now you know about Standard Recipes and
Measuring.
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Calculating Food Cost
Types of Menus Standard Recipes Measuring Dry and
Wet Ingredients
Calculating Food Cost
Workflow
Let’s see how to work out how much a recipe costs
to make and how much to charge the client.
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How to Calculate Food Costs
A Step-by-Step Guide
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The Formulae
Recipe Cost • Price ÷ Purchase Amount x Total Used = Cost of Ingredient
Cost per Head
Selling Price
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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.
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Step 1 – Ingredient ITEMCucumber Tea Sandwiches
10 slices bread 100 gm cream cheese3 Lebanese cucumbers1/2 bunch coriander
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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
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Check your answers• Tortillas• Lettuce• Tomatoes• Red Cabbage• Cucumbers• Carrot• Beetroot• Onion• Cheese• Balsamic Salad Dressing
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That was too easy!
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Step 2 – Ingredient UNITCucumber Tea Sandwiches
20 slices bread (1 loaf)250 gm cream cheese (1 tub)3 Lebanese cucumbers1/2 bunch coriander
EACH
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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
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Check your answers• Each• Grams• Each• Grams• Each• Grams• Grams• Grams• Slices• Millilitres
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How’d you go?
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Step 3 – Ingredient AMOUNTCucumber Tea Sandwiches
10 slices bread 100 gm cream cheese3 Lebanese cucumbers1/2 bunch coriander
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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
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Check your answers• 10• 300• 5• 100• 2• 150• 150• 100• 10• 50
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So Far, So Good
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Find the Purchase Amount
Item Unit Purchase PriceCucumbers Each $ 1Bread Loaf (20 slices) $ 3Cream Cheese Tub (250 gm) $ 4Coriander Bunch $ 2
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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
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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 ÷
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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
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Calculate the cost per unit of the other items on
worksheet 1
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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
10 slices bread 100 gm cream cheese3 Lebanese cucumbers1/2 bunch coriander
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Calculate the recipe cost of the Quesadilla recipe
(worksheet 2)
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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
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Calculate the selling price and cost per serve (or person) for
the Quesadilla recipe
(worksheet 2)
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Calculating Food Cost
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.
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Calculating Food Cost
Cheese and Crackers
Cucumber Tea Sandwiches
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.
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Calculating Food Cost
Item Amount to Prepare
Cost Time
Cheese and Crackers
1.5 kg cheese 200 crackers
Cucumber Tea Sandwiches
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.
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Calculating Food CostItem Amount to
PrepareCost Time
(min)
Cheese and Crackers
1.5 kg cheese 200 crackers
$15 $12
15
Cucumber Tea Sandwiches
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
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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
Cucumber Tea Sandwiches
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
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COMPLETING A WORKFLOW PLAN
A Step by Step Guide
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Step 1Identify
• Job name • Start time • Service time and• Finishing time.
Identify working time span in the white rectangles
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Example
Job name – single prac Start time – 9:00 Service time – 9:30 Finish time – 9:45 Time span – 45 minutes
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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
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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
12:00
11:00
10:00
Single Prac
9:00
9:30
9:45 9:00
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Step 2Read the menu
• List the menu items• List the team members
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Example The only item on our sample menu is
Chicken Parmesan Subs
Just one person will make this item
J. Gurto
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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
12:00
11:00
10:00
Single Prac
8:55
9:30
9:45 9:00
Chicken Parmesan Sub
J. Gurto
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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
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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
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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
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
Chicken Parmesan Sub
J. Gurto
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Step 4Estimate a duration for each task
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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
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
Chicken Parmesan Sub
J. Gurto
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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
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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
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
Chicken Parmesan Sub
J. Gurto
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Step 6Assign tasks to each team member
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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
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
Chicken Parmesan Sub
J. Gurto
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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
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Calculating Food Cost
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
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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.