Assignment Activity 3: Plan Daily Cookery Operations.

Task : Complete and attach one mis en place list including the day’s
production for a section of the kitchen.
*Mushroom soup:
- We need 20 liters mushroom soup so we will have 2 steps :
- Step 1 : Calculate 20 liters mushroom soup for 100 portions ( 1 portion
= 200ml )
- Step 2 : Mis en place : uttensil, necessary tools ,..etc ;
Ingredients for mushroom soup recipe :
Ingredients Quantity
Parsley, roughly chopped for 2 kg
garnish.
Butters and melted into saucepan 22.5 kg
Cream 10 kg
Bay leafs 0.06kg
Medium Onions, roughly chopped 10 kg
Garlics clove crushed 1.8 kg
Chicken stock 25 liters
Mushrooms finely chopped 13 kg
Flours 1.2 kg
( A large saucepan, cutting board, basket, white soup plate, spoons, pot,
ladle, knives, a hand blender, big bowls.)
*Beef Stock :
- We need 100 liters beef stock so we’ll have 2 steps :
+) Step 1 : We have to preparing equipment such as : baking
sheet or roasting pan, One pot, big enough to hold all your ingredients:
the bones, the vegetables, the water, and the seasonings, ladle, knives,
chopping board, tongs, gloves .
+) Step 2 : Mis en place ingredients for beef stock (make 100 liters )
Ingredients Quantity
Bones (rib bones, marrow bones, soup bones, knuckles... cut 19.5 kg
into, 2-inch chunks)
Peppercorns 250g
Garlic 1,2kg
Stew meat (chuck or flank steak) and/or beef scraps) 5 kg
Olive oil 1 liter
Medium onions peeled and quartered 4 kg
Bay leaves 200 g
Parsley 1 kg
Large carrots, cut into 1-2 inch segments 4 kg
Vinegar 250ml

*Pepper Sauce :
- We need 20 liters pepper sauce so we’ll have 3 steps :
+) Calculate : 20 liters pepper sauce for 67 portions ( 1 portion = 300ml)
+) Step 2 : Have to preparing equipment necessary for make
peppersauce such as : frying pan, spatulla, spoon, ladle, a mortar and
pestle or a rolling pin, a saucepan .
+) Step 3 : Mis en place ingredients :
Salt 0.2kg
Butter 2.4kg
Black peppercorns - vary this according to how powerful 1.kg
you want your sauce to be
Milk 13.4 liters
Chicken stock 6.7 liters
Brandy 1 bottle
Plain flour 2.4 kg
Assignmen Activity 4
Mushroom Soup recipe card
Recipe name : Mushroom Soup
COOK: 25 MINS PREP: 10 MINS SERVES : 4
*Nutrition : Nutrition: Per serving
Kcal 309 Carbs 14g Sugars 5g Protein 11g
Fat 22g Saturates 14g Fibre 3g Salt 1.8g
* Ingredients:
Ingredients Quantity Cost
Butter 90g $0.4
Medium onions roughly chopped 2 $0.3
Garlic clove, crushed 1 $0.04
Mushrooms finely chopped (chestnut or 500g $4
button mushrooms work well)
Plain flour 2 tbsp $0.01
Hot chicken stock 1 liters $1.5
Bay leaf 1 $0.001
Cream 4 tbsp $0.25
Small handful flat-leaf parsley roughly $0.001
chopped, to serve
Total $6.5

*Method :
1. Heat the butter in a large saucepan and cook the onions and
garlic until soft but not browned, about 8-10 mins. 
2. Add the mushrooms and cook over a high heat for another 3 mins
until softened. Sprinkle over the flour and stir to combine. Pour in
the chicken stock, bring the mixture to the boil, then add the bay
leaf and simmer for another 10 mins. 
3. Remove and discard the bay leaf, then remove the mushroom
mixture from the heat and blitz using a hand blender until
smooth. Gently reheat the soup and stir through the cream (or, you
could freeze the soup at this stage – simply stir through the cream
when heating). Scatter over the parsley, if you like, and serve.