SERVICE PLAN-8

Cook chill for five-day shelf life- Table d hotel menu

SITHKOP005 Coordinate cooking operations

Instance 1 of 12
Name of Establishment / Outlet:____________ Chargrill Charlie’s _____ Date of service:
2078/10/12

Service Style/Period: ______Table d hotel menu _________ Food production process: __ Cook chill for
five-day shelf life

No. of kitchen staff: ___4______ No. of Covers/Portions prepared: ____22________

List the food production requirements you have identified for this service period:

The food production requirements that have been identifies for this service period are

 Customer requirement
 Meal quantities required
 Organizational standards
 Portion control
 Special dietary requirement
 Standard recipe.

Provide an overview of actions you have used to organise availability of all supplies for the food
production period:

The thing to organize the availability of all supplies for the food production period are:

 Collection of the required ingredients

 Labelling
 Building up the standard recipe
 List the food production processes you have observed during the service period:

The food production processes that have been observed during the service period are

 Mise en place
 Preparation
 Cooking
 Serving
 Storing

List the adjustments you have made to food production processes during the service period:

Gluten free.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
In or der to meet diet of customer flour with Kitchen staff was directed to add oat flour for
gluten and rye was eliminated in this way quality making plain pasta for Gluten free customer.
was monitored.

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
 For minimizing waste from the dishes portion control number as maintained.
 Wasted green peels and residues from veggies and bio-degradable products were collected for
making compost manure.
 Food were stored for extending life by maintain appropriate temperature.
 All equipment were cleaned and satirized after completion of service period.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date

_____________________
Standard
Recipe Card

Porti
Name of dish: Beef Burger 4
on
nos.:
    130g

Reference https://www.allrecipes.com/recipe/ Porti

 
source: 66646/potato-chips/ on
size:

     
Commodities
Weight
Item Specification
kg/l/unit
Small onion   1 unit
beef mince   0.05kg
egg   1 unit
vegetable oil   0.030l
burger buns   4 units
     
     
     
     
     
     
     
     
     
     
     
     

         

Method:
 In a bowl of 500 g of beef thinner with 1 little onion and one egg, mix together.
Divide into four the mixture.
Your hands are lightly moist. Roll the mixture carefully into balls, each about the
tennis ball size.
Insert the palm of your hand into patties approximately 3cm thick and compress
gently. Ensure that all burgers cook equally, so they all have the same
thicknesses
Put on a plate, cover with an adhesive film and allow to stand for at least 30
minutes in the fridge.
Heat the BBQ to the medium hot (white ash is around 40 minutes after igniting
over the red hot coals). Brush with vegetable oil on one side of the burger.
Set the burgers on the barbeque, on the side with the oil. Cook until the meat is
slightly browned for five minutes. Don't move or they can stick around them.
Turn the tongs over to the opposite side of the oil.
Do not tap meat, since the fluids are going to leak out. Cook the medium for 5
minutes more. Cook 1 min shorter each side if you prefer your burgers rose in
the centre. Cook for 1 minute more for good.
Take the barbecue burgers off. Allow yourself to rest on a plate to allow all the
fluids to lie in.
Cut into half four burger buns.
Place on a barbeque rack and toast for 1 minute, cut-side down, until slightly
cooked. Inside every bread put a burger, then add your accessory to your
choosing
Standard Recipe Card

P
or
ti
Rocket Avocado
Name of dish: o 6
walnut salad
n
n
os
.:
     

P
https://www.oneh or
1
arvest.com.au/reci ti
0
Reference source: pes/rocket- o
0
avocado-and- n
g
walnut-salad/ si
ze
:

     
Commodities
Weigh
t
Item Specification
kg/l/u
nit
0.120k
Bagged rocket  
g
avocado   1 unit
0.045k
walnuts  
g
red onion   1 unit
olive oil   0.040l
lemon   0.030l
0.030k
whole grain mustard  
g
0.015k
salt  
g
0.020k
pepper  
g
     
     

         
Method:

Into a bottle, put on the lid and shake to blend all of the dressing ingredients together.
Whisk in a bowl if you do not have a jar. In a large bowl, lay the rocket; dress in avocado, walnut
and red onion.
The grilled protein of your choice should be served alongside!

Standard Recipe
Card
Name of dish: Tiramisu
   
https://natashaskitchen.com/tirami
Reference source:
su-recipe/

   
Commodities
Item Specification
Espresso
Golden rum  
lady fingers  
egg yolk  
granulated sugar  
mascarpone  
heavy whipping cream  
unsweetened cocoa powder  
   
   
   
   
     
Method:

Remove 1 1/2 cup espresso and 3 cups of rum into a bowl. Snap half the ladyfingers one by
another quickly and arrange a 9x13 casserole plate in one layer at the bottom.

Tip on either side so that the ladyfingers are damp but not saturated or the cake collapses.
Whisk yolks and sugar together in a separate rhyme* medium glass bowl. Put the steam on
top of the steam casserole, slightly thickened, not garrulous when rubbing between your
fingers and whisk 10 minutes to mild heat, until light colour.

Take it off and let it to cool a little bit.

Beat the mascarpone 16 oz. and rum 3 tbsp. together. Use an electric hand blender to
blend thoroughly in the heated yolk mix. Breathe heavy whipping cream in a different bowl
until you get steep peaks (about 3-4 minutes).

Use a spatula to gently fold half of the cream into a mascarpone cream, then mix with the
remaining whipped cream. Don't overflow or it gets blurry.

Spread the initial layer of finger half of the cream. Dip the remaining ladyfingers and
arrange them. Rest cream spread. Spread. Cool overnight. Cool. Before serving, dust with
cacao powder. It's ok with cocoa dust in advance - it's darkened by moisture in colour.
 Mise en place list
 Beef Burger
 Rocket Avocado walnut salad
 Tiramisu

Recipe(s) required
Ingredients Preparation for
Beef Burger
Rocket Avocado
Onion Wash and chop it. walnut salad

Clean and Make

Beef meat mince. Beef Burger

Egg Crack it Beef Burger

Bagged Clean, wash and Rocket Avocado

rocket chop. walnut salad
 Cut and take out Rocket Avocado
Avocado pulp of it. walnut salad

Egg yolks Separate egg yolk. Tiramisu

Lady’s finger Wash and dry it. Tiramisu

Workflow Plan Template

Work Flow Plan/ End of Service Procedures / De-Brief

Task Equipment & WHS Communication (Who, About

(Description) and what?)
Priority
I divided four Bowl I communicated with my
mixture i.e., little colleague and asked make mince
onion, egg and of beef.
beef mince.
I rolled mixture Plate I communicated with the cook and
using oil in hands asked him to gather all equipment.
and made into
balls.
I brushed burger Brush, barbeque I communicated with the chef
with oil and set on machine about the procedure.
the barbecue.
I took out burger Tongs, plate. I communicated with my
and kept it aside. colleague and asked him to help
me.
I kept all Bottle I asked the cook to check
ingredients and ingredients
shake it.
I kept in a bowl Mixing bowl I talked with the sous chef and
and dressed with asked him for instructions for
walnuts, avocado dressing.
and red onion.
I stirred all Bowl I asked the kitchen helper to gather
ingredients. all ingridents.

I dipped lad’s Casserole dish I communicated with chef about

finger into mixture arranging it.
and arranged into a
layer.
I whisked yolks Medium glass bowl, I communicated with staff to
and sugar and saucepan arrange things.
simmered it.
I beat rum and Electric hand mixer. I asked my friend to help me out
mascarpone.

I added cream Spatula I asked the cook about the

mixed it into stiff techniques.
peak.
I spread cream into Freezer I talked with staff to store it in
layer of lady’s cooler.
finger and dip and
arranged reaming
and frizzed it.

End of Service Equipment/Systems Communication (Who, About

Procedures/ what?)
Reporting
Requirements
I cleaned the Cleaning detergents I informed the cook about cleaning
utensils and the all the utensils
working top
I swept and Bucket, mop I informed the supervisor about
mopped the floor cleaning the floor

Post Service Equipment/Systems Communication (Who, About

Debrief what?)
Tasks are done Record file Supervisor
during the day
Manager
Other staff members
SITHCCC020 Work effectively as a cook

Instance 1 of 48
Name of Establishment / Outlet: Chargrillcharlies
____ Date of service: 2021/10/13

Service Style/Period: _________Cook and freeze ___ No.

of kitchen staff: ____4 _ Covers: __22_____ Section:
___Kitchen _______________

Record your specific Mise en Place tasks for this service

period including preparation of equipment and areas:

Onion Wash and chop it.

Beef meat Clean and Make mince.

Egg Crack it

Bagged rocket Clean, wash and chop.

Avocado Cut and take out pulp of it.

Egg yolks Separate egg yolk.

Lady’s finger Wash and dry it.

Identify which knife skills you demonstrated on which

 commodities

Knife skills for chopping garlic

 Put the clove on the chopping board to smash a

garlic clove.
 Place the blade on your nail (sharp side facing
away from you), take a hefty knife like the chef's
knife. If you are in theatres you may break your
hand down on the blade side, but a strong
squeeze has to be adequate to shatter the claw.
Knife skills to chop steak-

 You should always divide the grain against the

direction of the muscle fibers with any steak cut.
 This applies to all the various beef cuts.
List 5 methods of cookery which you used during this
service period:

Cookery Items cooked Adjustments/Request

Methods s

Barbeque Beef burger No

Dressing Rocket Avocado No

walnut salad

Boiling Mashed potato No

Which team members did you liaise with and about

what?

Colleagues: ___________Kitchen department for making

dishes.
________________________________________________
_______________________________________

Supervisor:
_____________________________
_________________for arranging all required equipment.
__________________________________

Detail end of service procedures that you followed

including provisions for waste minimisation, recycling and
 storage requirements of commodities, materials and
equipment as applicable:
• The control number of the part of the dish is maintained
to minimize waste.

• Wasted green skins and residues were gathered for

compost manure from vegetables and biodegradable
goods.

• Food stored at a proper temperature for prolonged life

• After the servicing time was completed, all equipment

were cleaned and satirized.

Give examples of the cleaning duties you carried out

(including chemicals used and procedures applied):

I cleaned the utensils and the working top Cleaning detergents

I swept and mopped the floor Bucket, mop

Supervisor’s Name ___jenny ________________-

_______________ Signature
________________________Date ____________2021/11/12
_________

Food Order List

Qty
Ingredients Name
1 serve
Small onion  

beef mince  

egg  

vegetable oil  
burger buns  

Bagged rocket  

avocado  

walnuts  

red onion  

olive oil  

lemon  

whole grain mustard  

salt  

Pepper  

Espresso  

Golden rum  

lady fingers  

egg yolk  

granulated sugar  

mascarpone  

heavy whipping cream  

unsweetened cocoa powder  

   
Total Food Cost