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Food Production Instance 1 Date: Food production operation form recipes(select three and record the names below) service styles food production process food quality indicators Iddly sambar Masala iddly  a la carte □ buffet □ set menu □ table d’hote  bulk cooking operations □ festivals  bulk cooking □ cook chill for extended life □ cook chill for five day shelf day  plate presentation- appearance and visual appeal  colour  consistency Medu vada  cook freeze  moisture content  fresh cook □ mouth feel and eating properties critical control points  temperature control  suitable accompaniments, sauces, garnishes  food handling  portion size/shape  cross-communication  taste/tetxture  storage conditions

Mise-en-place preparation list food production process: bulk cooking, fresh cook No. of kitchen staff 3 Service style: A la carte, Bulk cooking operations 1. Idli: Idli is a traditional South Indian steamed rice cake made from a batter of fermented rice and urad dal (black gram). To prepare, soak rice and urad dal separately, grind into a smooth batter, and let it ferment overnight. Grease idli molds and steam the batter until it forms soft, fluffy cakes. Idli is typically served with chutney and sambar, making it a popular and healthy breakfast option. Sambar: Sambar is a flavorful South Indian lentil soup made with toor dal (pigeon pea lentils) and a variety of vegetables. To prepare, soak and cook the lentils, then add vegetables, tamarind pulp, and a mix of spices like sambar powder. A tempering of mustard seeds, curry leaves, and asafoetida in hot oil adds aromatic depth. Sambar is served as a side dish with idli, dosa, or rice and is known for its tangy and spicy taste. 2. Masala Idli: Masala Idli is a delightful South Indian dish made from leftover idlis, which are cut into pieces and sautéed with a flavorful mix of onions, tomatoes, green chilies, ginger, garlic, and spices like turmeric, red chili powder, and garam masala. The dish is garnished with cilantro and mustard seed tempering for added flavor. Masala Idli is a creative way to transform plain idlis into a tasty and satisfying snack or breakfast option, popular for its spicy and savory profile. 3. Medu Vada: Medu Vada is a beloved South Indian deep-fried snack known for its crispy exterior and soft interior. To prepare, a batter is made from urad dal (black gram) that is soaked, ground into a smooth consistency, and flavored with ingredients like green chilies, curry leaves, cumin seeds, and asafoetida. The batter is shaped into donut-like rings with a hole in the center and deep-fried until golden brown and crispy. Medu Vada is a popular breakfast or snack option, often served with coconut chutney or sambar, and is cherished for its savory and mildly spicy taste and distinctive texture. Describe the actions you have taken to prepare workstations, equipment and storage facilities: The first step in workstation preparation is ensuring a clean and sanitized cooking environment. Countertops, cutting boards, and work surfaces are thoroughly cleaned to prevent cross-contamination. All required ingredients for each recipe are gathered and organized within easy reach of the workstation. This includes fresh produce, spices, lentils, and any other essential components. Necessary utensils and equipment are checked for cleanliness and functionality. This includes pots, pans, knives, grinders, pressure cookers, and mixing bowls. If needed, they are cleaned and dried.

the restaurant's schedule. 0:10 minutes Soak urad dal and rice (Priority: Medium) Bowl, water N/A 0:10 minutes Prepare masala for masala idly (Priority: Medium) Pan, oil, mustard seeds, urad dal, chana dal, curry leaves, green chilies, ginger, onion, turmeric, salt, boiled potatoes Kitchen staff or sous chef - Inform them if any assistance or ingredients are required. 0:10 minutes Start heating water for idly steaming (Priority: Medium) Steamer, water Kitchen staff or sous chef - Coordinate the use of the steamer and other kitchen equipment. 0:15 minutes Prepare medu vada batter (Priority: High) Mixing bowl, grinder or blender, urad dal, water, salt, cumin seeds, asafoetida, curry leaves, green chilies Kitchen staff or sous chef - Communicate about the medu vada batter and confirm the frying schedule. 0:15 minutes Heat oil for deep frying vadas (Priority: Medium) Deep frying pan, oil Kitchen staff or sous chef - Coordinate oil temperature and safety precautions. 0:20 minutes Make sambar (Priority: High) Pot, oil, mustard seeds, cumin seeds, fenugreek seeds, curry leaves, onions, tomatoes, tamarind paste, sambar powder, turmeric, salt, vegetables (like carrots, beans, and drumsticks), water, coriander leaves Kitchen staff or sous chef - Notify them about the sambar preparation status and ensure it's ready for service.

0:20 minutes Steam idly (Priority: High) Idly plates, steamer, idly batter Kitchen staff or sous chef - Coordinate steaming and timing for idly preparation. 0:30 minutes Fry medu vada (Priority: High) Prepared medu vada batter, hot oil, slotted spoon, paper towels Kitchen staff or sous chef - Coordinate frying and ensure vadas are prepared as per restaurant standards. 0:05 minutes Season sambar (Priority: Medium) Pan, oil, mustard seeds, curry leaves, asafoetida Kitchen staff or sous chef - Communicate about seasoning the sambar and ensure it's ready for service. 0:15 minutes Toss masala idly (Priority: High) Prepared masala, idly, pan, spatula Kitchen staff or sous chef - Coordinate the final preparation of masala idly for service. 0:05 minutes Garnish sambar (Priority: Medium) Coriander leaves, garnishing plate Kitchen staff or sous chef - Coordinate garnishing and presentation of sambar.

from: Place the steamer for heat and prepare the iddly for ½ hours and rest in refrigerator. After that make the sambar from cooked beans and lentil and cook until thick consistency is achieved. After complete the dish clean the equipment with liquid form dishwasher. to: end of service debrief include; what worked or didn’t? where & how to improve next time? End of the service we served the dishes and clean the kitchen area. After that use the steamer sanitizing the kitchen area and wash the equipment which we have used in service period. Food order sheet template QTY UNIT CODE DESCRIPTION

Idly Rice 1 kg Urad Dal (Split Black Gram) 1 kg Salt 20 L Water 1 kg Mixed Vegetables (e.g., carrots, beans, eggplant, drumsticks) 2 kg Tamarind pulp 500 gram Sambar Powder 500 gram Turmeric Powder 500 gram Red Chilies 500 gram Mustard Seeds 500 gram Cumin Seeds 500 gram Curry Leaves 390 gram Oil

Standard Recipe Card Name of dish: …chicken skewers… ........................... Portion number: …6… Reference source: ……………… Portion size: …………. Total cost: …$6.50………………………………Sale price %: $15.26…………… Portion cost: ………$1.08…………………… Food cost %: …33…. Sale price: …$16.78……………………. Food cost: …30.00………………. Commodities Item Specification Weight kg/l/unit Cost per kg/l/uni t Actual cost boneless chicken breasts 1.00 $4.00 $4.00 olive oil 0.300 $1.05 $0.32 salt 0.200 $3.00 $0.60 turmeric 0.200 $3.00 $0.60 lemon juice 0.250 $3.00 $0.75 ginger & garlic paste 0.100 $2.30 $0.23 Total Cost $6.50 Portion Cost $1.08

Standard Recipe Card Name of dish: …chicken malai boti skewers… ........................... Portion number: 6… Reference source: ……………… Portion size: …………. Total cost: …$7.10…………………………………Sale price %: $15.26…………… Portion cost: ………$1.18…………………… Food cost %: …33…. Sale price: …$16.78……………………. Food cost: …30.00………………. Commodities Item Specification Weight kg/l/unit Cost per kg/l/uni t Actual cost boneless chicken breasts 1.00 $3.90 $3.90 salt 0.120 $3.00 $0.36 lemon juice 0.250 $3.00 $0.75 ginger & garlic paste 0.200 $4.00 $0.80 turmeric 0.100 $2.30 $0.23 vegetable oil 0.200 $3.20 $0.64 chili powder 0.100 $4.20 $0.42 Total Cost $7.10 Portion Cost $1.18

Mise-en-place preparation list food production process: bulk cooking, fresh cook No. of kitchen staff 06 Service style: A la carte, Bulk cooking operations Describe specific mise-en-place and preparation tasks for the three (3) recipe you have chosen. Chicken Vindaloo:-heat oil in a deep pot and sauté the onions until golden to light brown. Add 1 tbsp vinegar & 1 tsp sugar to the onions and then add marinated chicken and sauté for 3 to 5 min on a medium heat and pout the tomato puree and continue to sauté for 3 to 4 min. then add hot water. If you prefer a dry curry then skip adding water. chicken vindaloo cover and simmer until the chicken soft and simmer the gravy reaches a thick & semi dry stage. Taste and add more salt if needed. Palak chicken: In large bowl combine chicken pieces and all ingredients. Mix everything well, cover and refrigerate for an hour. Clean wash and trim the spinach leaves. Boil enough of water in a vessel and add soda, mix. Add the spinach leaves into boiling water and take the spinach out and put them into an ice cold water. palak chicken heat ghee in large pot and add spices fry until fragrant and add marinated chicken on high heat for 2 min and red all spices and water cover and simmer for 10-12 min. add spinach, garam masala, crushed nutmeg and mix well. Cook on medium heat for another 2-3 min and add lemon juice chopped coriander leaves and mix, cover and the curry rest for 5-7 minor until done. Half chicken: Cut the chicken half. Set aside. In small bowl, mix all ingredients. Rub the seasoning all over the chicken and marinate for 30 min in the fridge. half chicken preheat the oven to 500 F. and place the chicken breast, side up in oven and cook for 10 min. remove the pan from oven, add halved potatoes onto the bottom of the chicken. Brush chicken and halved potatoes with dripping juice. Reduce the temperature to 425 F and cooking for about 20-25 minutes. Describe the actions you have taken to prepare workstations, equipment and storage facilities: First ready large pan and a saucepan and collect all the ingredient. We need gloves, towels, trays, bowls, foil paper, brush for greasing, pan, chopping board, chef’s knife, spoon and other equipment for relating to service. When cooking is finished, we store food in coloum with date and labels. We follow methods such as FIFO and other safety rules.

action taken to monitor quality adjustment recommended to the team number of chicken vindaloo per potion checked along with prathas and plate presentation breakfast wraps was less spicy ordered adjustment by reducing cooking oil in palak chicken ensure accompaniment with palak chicken half chicken was checked follow standard recipe for half chicken . Workflow plan template time task(description & priority) equipment & WHS communication (with who, about what?)

to end of service procedures/reporting include; equipment, storage, wastage, temperature control, communication from: Prepare the chicken vindaloo, palak chicken and half chicken in saucepan. First we marinate the chicken, chopped the palak and cook the dishe. After complete the dish clean the equipment with liquid form dishwasher. to: end of service debrief include; what worked or didn’t? where & how to improve next time? End of the service we served the dishes and clean the kitchen area. After that use the grill, clean the griller, sanitizing the kitchen area and wash the equipment which we have used in service period.

Food order sheet template QTY UNIT CODE DESCRIPTION 1 pc bone in chicken 1 kg ginger & garlic paste 1 kg breasts boneless chicken 500 gram spinach 1 kg onion 1 kg tomato 1 kg half chickens 500 gram lemon 500 gram salt 500 gram turmeric 1 kg cooking oil

Standard Recipe Card Name of dish: …palak chicken ............................... Portion number: …6… Reference source: ……………… Portion size: …………. Total cost: …$7.01………………………………Sale price %: $15.26…………… Portion cost: ………$1.17…………………… Food cost %: …33…. Sale price: …$16.78……………………. Food cost: …30.00………………. Commodities Item Specification Weight kg/l/unit Cost per kg/l/uni t Actual cost chicken breasts 1.00 $3.00 $3.00 spinach 1.00 $1.05 $1.05 onion 0.350 $3.00 $1.05 tomatoes 0.300 $3.00 $0.90 ginger-garlic paste 0.100 $1.00 $0.10 cooking oil 0.120 $2.30 $0.28 turmeric 0.150 $1.55 $0.23 salt 0.100 $4.00 $0.40 Total Cost $7.01 Portion Cost $1.17

Standard Recipe Card Name of dish: …half chicken ............................... Portion number: 3… Reference source: ……………… Portion size: …………. Total cost: …$6.56…………………………………Sale price %: $15.26…………… Portion cost: ………$2.19…………………… Food cost %: …33…. Sale price: …$16.78……………………. Food cost: …30.00………………. Commodities Item Specification Weight kg/l/unit Cost per kg/l/uni t Actual cost half chicken 1.00 $3.90 $3.90 lemon 0.250 $3.00 $0.75 salt 0.150 $2.30 $0.35 tomatoes 0.150 $4.00 $0.60 cooking oil 0.300 $3.20 $0.96 Total Cost $6.56 Portion Cost $2.19