S PECIAL I NSTRUCTIONS

To: SICK – SUBSITUTE: OLIVA SORENSON

Position: Chef
From: Jasmine Brewton, Manager
Subject: Special Instructions & Time Goals
Date: Tuesday, 10/05/21

Oven Fried Chicken and Delmonico Potatoes

Major I expect you to know how to operate all kitchen equipment

Equipment a) Top Combi Oven
b) Open (gas) range: Front Right Burner
c) SJK
d) Fryer
e) Griddle
f) All scales
g) Hot Food Table
h) Steamer
i) Robot Coupe

Help Louis Long – Retail Manager (10:00-10:30)

Available Stephanie Martinez -Beverage Server (10:00-10:30)
Eliana Crabb – K-prep/server 4 (10:00-11:00)
Sarah Schwartz- K-prep/server 2 (10:00-11:00)
Peter Serrot – K-prep/Server 3 (10:00-1:00)
Ellen Arntz – Pastry K-prep (11:15-1:00)
Alyssa Laroque – Baker K-prep (11:25-1:00)

Major Time A. 10:00 - Preheat top Combi Oven to 350ºF on Combi Mode make
Goals sure steamer is on.
B. 10:05 - Mise en Place for Potatoes started
C. 10:15 – Potatoes mise en place finished, chicken mise en place
started
D. 10:20 – Potatoes in steamer, SJK going, Butter melting
E. 10:30 – Chicken should be getting prepped for oven. Dismiss
Louis and Stephanie
F. 10:35 – Potatoes should start going into pans
G. 10:45 – First batch of both potatoes and chicken need to be in oven
H. 10:45 – Preheat fryer (270°F & 350°F), and prep potatoes
I. 10:55 – Preheat griddle for burgers and chicken (350°F & 425°F)
J. 11:00 – Turn on panini press, and begin 1st potato fry. Dismiss
Eliana and Sarah
 K. 11:10 – Panini and LTOP prep has started
L. 11:25 – Finish preparing line for service; heat lamp on
M. 11:30 – Serve
N. 11:40 – Continue batch cooking
O. 12:40 – Begin cleaning and sanitizing
P. 1:00 - Dismissed

Special Prepare a Time & Work Schedule and a workflow diagram for you and
Instructions your assistants.

1. Wash hands and sanitize work area. Secure all necessary

ingredients, equipment, and sanitation supplies before
proceeding. Measure all your ingredients into available
containers (stainless steel bowls, stainless steel pans, plastic
containers, etc.) before proceeding with this recipe. This is called
Mise en Place. Having a clean, organized work area with all your
ingredients gathered and chopped/cut/measured before your
begin cooking is essential for the success of this meal!
2. All hands on deck helping with the potatoes mise en place as it is
a lengthy recipe. Priority for scale usage goes to potatoes
3. Once potato mise en place is complete, please have assistants
break off and some start the chicken mise en place and some start
working on the potato recipe.
4. Keep an eye on the clock as your k-preps will have to come and
go to help make this day successful.
5. Depending on how many portions we will be making on Tuesday
and the knife skills of you and your assistants, you may choose
between dicing the potatoes by hand or with the Robot Coupe.
6. The cooking procedure for the diced potatoes will be to steam
them for 10 minutes
7. Prepare the Roux (fat and flour) on the open range front left. If
you have any questions about what a roux is or how to properly
prepare one, please come find me.
8. Heating up the milk must be done in the SJK to help prevent it
from burning on the stove.
9. Please only use the half pans 12x10x2½ to portion potatoes so we
have enough room in the hot wells for everything we need.
10. First batch of potatoes need to be put in the oven as soon as they
are ready as they take 20-25 mins to bake and need 10mins to cool
11. Potatoes should ideally be able to be cut into portions (20 for a
half pan) and served with a spatula, but if they are too runny,
please use the total weight and divide by the portions in the pan
(20) to gather a weight per portion and use a scoop and a scale to
serve according.
12. Do any extra washing and trimming to the chicken as needed then
line the chicken on parchment paper lined pans. Please remember

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 to be cautious when handling raw chicken to avoid any cross
contamination
13. When you have your seasonings ready for the chicken you will
combine weigh and divide. Get a total weight for all 3 seasonings
and divide it by the amount of chicken breast we will be cooking
to get the total weight of seasoning per portion. Then multiple
that by the number of portions per batch. Separate the seasoning
for the batches and then do your best to get an even spread
among each portion.
14. Melt the butter for the chicken as soon as anyone gets a chance. It
is perfectly fine if the butter sits for a moment before use
15. First batch of chicken needs to be in the oven no later than 10:45 to
allow time to fully cook and be in the hot well for service.
16. Both the oven fried chicken and the potatoes will be in the top
combi oven on combi mode at 350 degrees F. Batches for both
items can be put in the oven soon after the first since they both
have lengthy bake times.
17. When it is time for service, I would like to have you on ticket
calling and batch cooking, Alyssa on paninis, Ellen on preparing
plates, and Peter on the griddle and fryer. Depending on how
well everything else is going we may be able to give you more
hands.

Thank you!

C HE F A ND A S S I S T A NT S C L E A NI NG DU T I E S
C HE F A RE A C ONVE C TI ON ( C OMB I ) OVE N HOT F OOD U NI T ( HOT WE L L S )
F R Y E R T OP & S I DE S TILT SKILLET OP E N R A NGE SJK
G R I DDL E C HE F ’ S RE F RI GE RA TE D B A S E S A NDWI C H P R E P T A B L E
S T E A M E QU I P ME NT

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 S PECIAL I NSTRUCTIONS

To: Sick – Substitute: Sidney Kout

Position: Pastry Chef
From: Jasmine Brewton, Manager
Subject: Special Instructions & Time Goals
Date: Tuesday, 10/05/21

Carrot Cake with Pineapple and Cream Cheese Frosting

Major I expect you to know how to operate all kitchen equipment.

Equipment A. 12/20 mixer
B. 5 qt Mixer: hopper attachment
C. All scales
D. Blast Chiller
E. Bottom Combi Oven
F. Front Hopper of 5qt mixer

Help Ellen Arntz – Pastry K Prep/Server 1 (10:00 – 11:15)

Available

Major Time A. 10:00 – Preheat bottom combi oven to 300ºF on Combi-mode.

Goals B. 10:05 - Gather Mise en Place for Cake.
C. 10:10 – Carrots shredding on hopper
D. 10:15 –First set of ingredients in mixer,
E. 10:20 – Batter is done mixing
F. 10:25 – Portioning into springform pans
G. 10:30 – Place in oven & turn on blast chiller to shock mode.
H. 10:35 – Gather Mise en Place for Frosting.
I. 10:40 – Begin preparing frosting
J. 11:00 - Frosting is complete.
K. 11:10 – Batch of PB/Chocolate Chip cookies in the oven
L. 11:00/11:10- Cake in the blast chiller
M. 11:20 – Cake out blast chiller, Start frosting cake
N. 11:25 – Frosting cake finished Cake must be cut.
O. 11:30 - Pastry service
P. 12:40 - Begin cleaning and sanitizing
Q. 1:00 – Dismissed

Special Prepare a Time & Work Schedule and a workflow diagram for you and
Instructions your assistants.

4
 1. Wash hands and sanitize work area. Secure all necessary
ingredients, equipment, and sanitation supplies before proceeding.
Measure all your ingredients into available containers (stainless
steel bowls, stainless steel pans, plastic containers, etc.) before
proceeding with this recipe. This is called Mise en Place. Having a
clean, organized work area with all your ingredients gathered and
chopped/cut/measured before your begin cooking is essential for
the success of this meal!
2. Have Ellen help you Mise en Place for the Carrot Cake
3. The carrots will need to be shredded so use the front hopper of the
5qt mixer to do so to save on time. Have either you or Ellen doing
this task.
4. While the carrots are shredding go ahead and start adding the first
set of ingredients (wet ingredients) into the 12/20 mixer with the
flat beater.
5. The second set of ingredients (the dry ingredients) need to be
quickly whisked by hand to combine before being added to the
mixer with the wet ingredients.
6. The carrots should be finished by now, so go ahead and add the
last set of ingredients to the mixer and combine.
7. Once the batter is mixed get a product weight and portion into the
springform pans. Ideally there should be enough batter for 1.5lbs
per pan
8. The cakes should now be ready to bake.
9. Once the cakes are in the oven the two of you can start the Mise en
Place for the cream cheese frosting.
10. When preparing the cream cheese, you may use the 12/20 mixer or
the 5qt mixer at your own discretion depending on the portion size
we make this day.
11. Once frosting is completed hold until the cake is ready to be
frosted
12. The cakes should be out the oven between 11:00-11:10. Transfer the
cakes to the blast chiller for 10 minutes
13. Around this time, please dismiss Ellen to assist the hot foods chef
for service.
14. Once the cakes are done chilling you may frost them and get them
cut for service. I believe they will be marked with a 10-cut pie
slicer to be cut with a knife, but double check when the time
comes.
15. By 11:25 AM the cake needs to be ready for service.
Thank you!

P A S T R Y C HE F A ND A S S I S T A NT S C L E A NI NG DU T I E S
PASTRY AREA B A K E R / DE S S E RT RA C K 5 - QT K I TC HE N A I D MI XE RS
1 2 / 2 0 MI X E R B L A S T C HI L L E R 1 0 L B S C A L E & 2 L B S P R I NG S C A L E S

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 S PECIAL I NSTRUCTIONS

To: Connor Cosgrove

Position: GM
From: Jasmine Brewton, Manager
Subject: Special Instructions & Time Goals
Date: Tuesday, 10/05/21

Savory Peas
Major I expect you to know how to operate all kitchen equipment.
Equipment
A. Steamer
B. Open Range Front Left burner
C. All scales

Help Corey Cabanban: Cold food K-prep (10:00-1:00)

Available

Major Time A. 10:00 – Steamer on

Goals B. 10:15 – Salad Line is prepped with Kiwi House Salad Ingredients
C. 10:15 – Start mise en place for Savory Peas
D. 11:15- Pans of peas should be portioned
E. 11:18 – First batch of peas in steamer, Butter melted or melting
F. 11:23- Butter and onions added to peas
G. 11:25- getting put in hot well to be served
H. 11:30 Service and Batch cooking
R. 12:40 - Begin cleaning and sanitizing
I. 1:00 – Dismissed

Special Prepare a Time & Work Schedule and a work-flow diagram for you and
Instructions your assistants.

1. Wash hands and sanitize work area. Secure all necessary

ingredients, equipment, and sanitation supplies before
proceeding. Measure all your ingredients into available
containers (stainless steel bowls, stainless steel pans, plastic
containers, etc.) before proceeding with this recipe. This is called
Mise en Place. Having a clean, organized work area with all your
ingredients gathered and chopped/cut/measured before your
begin cooking is essential for the success of this meal!

000 STREET • AMES, IOWA• 50011-1120

PHONE: 515-555-5555 • E-MAIL: NAMES@IASTATE.EDU

6
 2. The house salad for the week is the Kiwi house salad so to start
lab work together to prep the salad line with the needed
ingredients: mixed greens, red grapes, kiwi, crumbled feta, and
sugared almonds.
3. Once the salad line is prepped, please start mise en place for the
savory peas.
4. This recipe does not take much time to cook, but it does require
you to get product weights multiple times.
5. Weigh the raw peas and divide between the however batches
6. Combine weight and divide all the seasonings for the batches
7. Weigh the parsley and divide evenly between the batches
8. Weigh the melted butter and sauteed green onions and divide
between batches
9. Get the final weight of each batch to determine portion size. Aim
for 2 to 2 ½ oz
10. Please only use half pans (12x10x2 ½) to allow room in the hot
wells for all the food we need in lab.
11. Butter and onions can be sauteed at the same time the peas are
being steam or really at any time you have down time.
12. Cooked peas do not hold well for long periods of time so take that
in consideration while you batch cook. One of you can oversee
making salads to order while the other batch cooks.
13. If you guys have downtime between prepping the peas and
cooking them please assist the sanitor or other head positions in
whatever they may need help in.

Thank You!

GA R DE MA NGE R A ND A S S I S T A NT S C L E A NI NG DU T I E S
G A R DE MA NG E R A R E A HA ND S I NK & V E G E T A B L E S I NK MOB I L E C A R T S
R E A C H- I N R E F R I G E R A T OR R I NG S T A ND B OWL S A L A D P R E P T A B L E / C OOL E R
F L A T WA R E S HE L V E S S T E A ME R S ( I NS I DE & OU T ) .

000 STREET • AMES, IOWA• 50011-1120

PHONE: 515-555-5555 • E-MAIL: NAMES@IASTATE.EDU

7
 S PECIAL I NSTRUCTIONS

To: LAURA FAY

Position: Baker
From: Jasmine Brewton, Manager
Subject: Special Instructions & Time Goals
Date: Tuesday, 10/05/21

Corn Muffins
Major I expect you to know how to operate all kitchen equipment.
Equipment A. Deck Oven- Top and second Rows
B. 20/30 mixer
C. All Scales

Help Alyssa Laroque – Baker K-prep (10:00-11:25)

Available

Major Time A. 10:00 –Preheat deck oven to 375ºF for Corn muffins.
Goals B. 10:05- Start Mise En Place for Corn Muffins
C. 10:15 – Start mixing ingredients
D. 10:30 – Portion into pans
E. 11:00 – First batch in oven
F. 11:25 – Corn Muffins ready for service
G. 11:30 – Service
H. 11:40 – Continue batch cooking.
I. 12:40 - Begin cleaning and sanitizing
J. 1:00 – Dismissed

Special Prepare a Time & Work Schedule and a work-flow diagram for you and
Instructions your assistants.

1. Wash hands and sanitize work area. Secure all necessary

ingredients, equipment, and sanitation supplies before
proceeding. Measure all your ingredients into available
containers (stainless steel bowls, stainless steel pans, plastic
containers, etc.) before proceeding with this recipe. This is called
Mise en Place. Having a clean, organized work area with all your
ingredients gathered and chopped/cut/measured before your
2. You will have Alyssa up until 11:25 to assist you up until service.

8
 3. Please begin the mise en place promptly when class starts because
we are on a tight schedule with some of the other foods.
4. Recipe can be followed as instructed without any changes.
5. Make sure to use the 20/30 mixer when combining the batter
since the 12/20 mixer will be is use.
6. Preheat more than one level of the deck oven to allow enough
space while batch cooking. Please feel free to use whatever levels
that suit you best. (If the top deck is too tall, use a lower one)
7. The first batch should be in the oven no earlier than 10:50 later
than 11:05. If you have any downtime in between prepping and
baking please help the sanitor or other head positions with
anything they may need.

Thank You!

B A KE R A ND A S S I S T A NT S C L E A NI NG DU T I E S
BAKER AREA C ONVE C T I ON ( DE C K ) OV E N P R OOF B OX 2 0 / 3 0 MI X E R
S U G A R & F L OU R B I NS 26, 50 & 25 LB SCALES/TABLES FM BEVERAGE AREA
MOB I L E C A R T S S T OR A G E T A B L E WI T H P L A T E S , B OWL S , B E V E R A G E S E R V E R S