SITHCCC029 Workflow

docx

School

Holmes Colleges Sydney *

*We aren’t endorsed by this school

Course

BSBWOR203

Subject

Industrial Engineering

Date

Feb 20, 2024

Type

docx

Pages

Uploaded by DoctorIron510

Workflow Plan/ End of Service Procedures DATE: 11/02/2024 STUDENT NAME: Anish Panchkoti STUDENT NUMBER: RC00003396 Activity: practical Class Recipe name: Fish stock/Prawn stock Recipe name: Prawn bisque Recipe name: Chicken Noodle soup Recipe name: Ravigote sauce with grilled fish Recipe name: Babaganoush 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 pm 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- 5:30pm Bowl, whisk, containers, scale, pot, knife, scale, chopping board. As we had already ready with our ingredients, we started by making prawn stock by following our trainer, first peel and rinse prawn shells and heads under cold water. In a large pot, heat some oil and sauté chopped onions, carrots, celery, and garlic until softened. Add prawn shells and heads to the pot and cook until they turn pink. Pour enough water to cover the ingredients in the pot. Add bay leaves and peppercorns. Bring the mixture to a boil. Reduce heat to a simmer and let it cook for about 30-45 minutes. Strain the stock through a fine-mesh sieve, pressing on solids to extract all the liquid. For our next dish which was bisque, as we had just made the prawn stock, so by following our trainer we just needed to boil the stock again and add some cream to make it bisque, because all the method were same as the prawn stock. For our next dish which was Ravigote sauce with grilled fish (mayonnaise derivative), first we started with making mayonnaise and started to chop the capers, onions and herbs and mixed the mayonnaise with all of the ingredients and season to taste. After that we grilled the fish and

serve with the Ravigote sauce. Our next dish was Chicken noodle soup, for this we started with peeling the carrots, onions, and garlic. Wash the celery and leek. Place the chicken into a pot and top with water. Bring to the boil, then reduce to a simmer. Skimmed off any impurities and add the vegetables, spices and salt. Simmer for ~1 hour, until the chicken is tender. Refresh the chicken and vegetables. Remove the meat from the chicken and dice. Strain the soup and dice the vegetables. Boil the noodles in water, return the vegetables and chopped chicken to the soup and reheat. Add the noodles. And our last dish for the day was BabaGanoush, for this we needed to make tahini first so, following our trainer we started making tahini, after that we cut the eggplants in half and roasted it in the oven at 180°C for 20-30 minutes. And let cool. We juiced the lemon, peeled the garlic and pick the coriander leaves. After the eggplants was cooled, we removed the skin from the eggplants. Place all the ingredients into a blender and blend to a smooth paste, and served it with crisp lavosh. End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details 5:30- 6:00 pm Storage Containers, cling wrap and dry goods. We used airtight containers and covered them with cling film to preserve the leftover ingredients and meals for later use. 6:00- 6:30 pm Cleaning Dishwasher, chemicals, sanitizer, mop, sweep, chucks, cleaning towels We divided into two groups: one for mopping and cleaning, and the other for washing kitchenware. We cleaned all of the tools, cutlery, and utensils, dried them, and stored them where they belonged. After that, swept the floor, emptied the trash can, whipped benches, and cleaned

stoves. 6:30 – 9:00 pm Discussion and self-study Laptop Our trainer talked to us about our study and assessment once we had done cleaning. I then finished the workflow plan and worked on my assessment. 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:

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

TIME Task (Description) and Priority Equipment & WHS Details

End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details

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:

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

TIME Task (Description) and Priority Equipment & WHS Details

End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details

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

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITHCCC029 Workflow

Related Documents