Appendix C

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School

University of Notre Dame *

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Chemistry

Date

Nov 24, 2024

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Appendix C: Workflow Plan Template Work Flow Plan/ End of Service Procedures / De-Brief 1

TIME Task (Description) and Priority Equipment & WHS Communicatio n (Who, About what?) 4.00- 4.40pm  Asked to staff clean all worktop and sanitized. Collect all required equipment and cleaned them.  Asked to them collect all needed ingredients and measured into right as required portion size.  Set up all tolls on the benchtop. Cleaning product Wipes Measuring spoon Cook Kitchen hand 4.40- 5.00pm  Monitored to Preheat the oven's broiler and set the oven rack. Arrange bread slices on a baking sheet in a single layer.  Broil bread slices until toasted, Remove toasted slices and set aside on baking sheet.  Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy.Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.  Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer.  Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes . oven Wooden spoon Bowl Chopping board Knife Cook Kitchen hand 5.00- 5.20pm  Place the flour in a zip- lock type bag or medium Bowl Platter Cook Kitchen hand 2

bowl.Add the cornstarch, baking powder ,salt,pepper.  Secure the bag and shake well to combine the dry ingredients.Slice the onions as desired.  Place sliced onions in the bag of flour. Secure the bag. Toss gently to coat the slices.  Pour remaining flour from bag into a medium sized mixing bowl.Add egg,buttermilk. Stir well to combine and make a batter much like pancake batter.Dip onion slices in the batter. Drain well.  Place onions in hot oil. Fry until lightly browned on bottom. serve hot. Knife Chopping board Fry pan ladle 3

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5.20- 6.00p m  Heat oven to 450ºF.  In a small bowl combine flour, oats, almonds, brown sugar, cardamom, and salt. Mix well.  Melt the butter and coconut oil in a 9-inch skillet set over medium heat. Swirl around to coat the bottom of the pan, then pour into the dry ingredients. Mix until the topping is moistened ad crumbly.  Return the skillet to the stove and add the pears, sugar and almond extract. Stir in flour.  Spread the crumb topping evenly over the pears. Transfer the pan to the oven and bake .Let cool. Serve . Knife Chopping board Oven Bowl ladle Cook Kitchen hand 4

6.00- 6.20pm  Monitored Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook. Drain.  In frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir.  Remove milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.  Pour seafood sauce over drained and cooked linguini noodles. Serve warm. Knife Chopping board ladle bowl Pan Wooden spoon 5

6.20- 6.50pm  Monitored to Preheat the oven .Heat oil in a large saucepan over medium heat. Add onion and garlic; cook Pour in rice; cook and stir  Stir in wine; cook, stirring occasionally, until liquid has evaporated. Add hot chicken stock to rice, time, stirring.  stir in peas and ham, then season with salt and pepper. Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl .  Beat egg in a small bowl; stir into risotto. Beat remaining egg with milk.Place flour in a second bowl; place bread crumbs in a third bowl.  For each ball, roll risotto into a ball. Press mozzarella cube into the center and roll to enclose. Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.  Heat oil in a deep- fryer,Working in batches, fry rice balls in hot oil until evenly golden, turning as needed. Drain on a paper towel-lined serve.  Bowl Pan Ladle Sauce pan Ladle oven Cook Kitchen hand 6.50- 7.30pm  Monitored to soy sauce into a shallow dish. Place flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces.  Heat oil in a large skillet over medium-high heat. Add chicken; cook and 6

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stir until browned, Transfer chicken to a plate; set aside.  Reduce heat to medium and stir in curry paste. Cook Add green onions, garlic, and ginger; cook .Return chicken to the skillet, stirring to coat with curry paste.  Stir in coconut milk, sugar, fish sauce, and soy sauce; simmer over medium heat until chicken is tender and cook. Serve curry with cilantro leaves.  7

7.30- 8:05pm  Monitored to mix olive oil, garlic powder, oregano, basil, pepper, lemon juice, salt, onion powder, and Dijon-style mustard together in a very large container.  Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature. Bowl Ladle Platter Don’t add lemon juice for 2 serves. Cook kitchen hand 8.05- 8.30pm  Whisk together flour, paprika, cayenne pepper, and salt in a small bowl.  Place chicken wings in a single layer glass baking dish. Sprinkle flour mixture over top and toss until wings are evenly coated. Cover .  Heat oil, combine butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended.  Fry coated wings in the hot oil.Remove wings from the oil and place on a paper towel-lined plate.  Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. Serve. Pan Ladle Bowl Platter Cook kitchen hand 8.30- 9:00pm  Preheat the oven to 425 degrees F.  Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are Pan Ladle Bowl Platteroven Cook kitchen hand 8

evenly coated with seasoning. Spread potatoes onto a baking sheet.  Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes. End of Service Procedures/ Reporting Requirements Equipment/Syste ms Communicatio n (Who, About what?) 9.00- 9.15pm  Asked to staff pack-up all ingredients and cleaned all worktops and washed all utensils and sweep and mopped the kitchen floor. Cleaning liquid, dishwashing liquid and scrub and mop Cook Kitchen hand Post Service Debrief Equipment/Syste ms Communicatio n (Who, About what?) Discussed al day tasks Supervisor and manager 9

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