Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: 3 hours

Menu and no. of serves:

Menu :
1. Set 1 (Breakfast) – Milk chocolate panna cotta
2. Set 2 (Lunch) - Minestrone soup
3. Set 3 (Lunch) - Duck and orange sauce
4. Set 4 - Caramel custard
5. Set 5 - Pear and parmesan salad
No. of serves : 4

Special customer requests/ dietary needs and no. of serves

This meal has a high proportion of vegetables which are very essential for good health. It prevents chronic diseases by providing the body with
disease-fighting mechanism like vitamins and other nutrients.
Adjustments required to menu/ ingredients/ recipe:
The menu is recommended for A la carte. The vegetables provided for the vegetable curry can be substituted by considering the vegetable volume
and not the weight (Nagi, 2017).
Is this an event or function?  Yes  No
If yes, identify schedule:

Portion control: 5

Food production process: Food service style:

 bulk cooking  à la carte

 cook chill for extended life  buffet
 set menu
 cook chill for five day shelf life
 table d’hôte
 cook freeze  bulk cooking
 fresh cook  operations
 functions and events
 festivals

Ingredient list
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for quantity
quantity
Meat, Poultry Fish / Seafood
 Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for quantity
quantity
Dry Goods / Other Frozen Goods

Sugar Cream

Chocolate Milk

Gelatin
 Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for quantity
quantit
Freezer Milk chocolate panna cotta 1 y

Saucepan Milk chocolate panna cotta 1

and duck and orange sauce
Stirring spoon Milk chocolate panna cotta 1

Cups Milk chocolate panna cotta 10

Towel Milk chocolate panna cotta 1

Knives Pear and parmesan salad

Chopping board Pear and parmesan salad

Bowls All

Pot Pear and parmesan salad and

Duck and orange sauce
Broom All

Bin All

Dry cloth All

Set 1: Milk chocolate pana cotta (Breakfast)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 12:30 - Collect ingredients and equipment Ingredients: Gelatin, Water, Kitchen Staff 1: To get the ingredients from the
12:45 cream, milk, sugar and staff store.
chocolate. Staff 2: To assist in assembling the
Equipment: saucepan, equipment.
stovetop, bowls, paper,
freezer.
2. 12:45 – Put water in a bowl and sprinkle Bowl Kitchen Staff 4: To assist in sprinkling gelatin
12:50 gelatin over it. Leave it for 5 staff over water.
minutes.
3. 12:50- Heat the milk and cream then add Saucepan and stirring Kitchen Staff 1: Add sugar on heating water
1:00 sugar while stirring. spoon. staff and milk.
4. 1:00 - Add chocolate and stir then leave it 3 Bowls Kitchen Staff 2: Add chocolate
7:00 for 1 minute. staff
5. 7:00 - Add the panna cotta mixture and Tea cups. Kitchen Staff 1: Add panna cotta and put in a
7:20 cover to prevent drying out. Put in staff freezer.
a refrigerator for about 6 hours then All: assist in serving.
serve.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
9. 7:20 – 7: Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the cups on cup shelves.
Staff 4 to clean the Kitchen table.
10. 7:30-7:40 Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
11. 7:40 – Discuss the comments and any Nil All of us
7:45 suggestion from the customers.
Discuss the cooking of the next
menu.
12. 7:45-7:50 Identify the next menu and list Nil All of us
down the ingredients
Set 2,3,4 and 5
Time Task and priority
11:00- Prepare equipment
11:30 Prepare ingredients according the
recipe
Prepare the mold
11:30- Cutting the ingredients
12:00 Wash and drain the salad leaves
Making the sauce for dishes
12:00- Start cooking the dishes
13:30
13:30- Set cold for the dessert
14:00 Prepare garnish for the dishes
Ready to serve the dishes
End of service procedures/
reporting requirement
14:00- Clean the equipment
15:00 Clean the stove
Clean the benches
1500- Sweep and mop the floor
1515 Dry the plates
Clean the plates
Post service De- Brief
15:15- Discuss the dishes
16:30
16:30- Last check before leaving kitchen
17:00
Equipment & WHS Communication (who, about what?)
Pot, mixing bowl, Staff 1 and 2 prepare the ingredients
pan, molds Staff 3 and 4 prepare the ingredients
Knives, chopping Staff 1.and 2 cutting the ingredients
board, pan Staff 3 wash the salad leaves
Staff 4 making the caramel
Pan, pot, mixing Staff 1 making the soup
bowl Staff 2 making the dressing
Staff 3 making the orange sauce
Staff 4 cooking the dessert
Plates Staff 1 serve the soup
Staff 3 serve the duck
Staff 2 serve the salad
Staff 4 serve the dessert
Equipment/ systems Communication (who, about what?)
Staff 1 clean the stoves
Staff 2 clean the benches
Staff 3 and Lee clean the equipment
Broom, mop, bin Staff 4 clean the bins
liner, dry cloth Staff 3 dry the plates
Staff 2 sweep the floor
Staff 1 mop the floor
Equipment/ systems Communication (who, about what?)
All of us
All of us