Workflow Plan 04/07/2018 (Week 10, Stage 3)
Name: Daniel morales riano Partner:
Student#: 10448 Group:
TIME TRAINEE 1 daniel
9:00 AM Wash Hands - Sanitise work area. Prepare workstation.
9:10 AM Gather Ingredients (for all dishes) as per Ingredients List - Store Correctly
9:10 AM Start rolling pasta with pasta machine
10:10 AM Hang up pasta to dry it
10:30 AM Strart preparing Sundried tomato pesto
1. Process tomato, peanuts and garlic,
scraping down sides occasionally, until
almost smooth.
2. With motor running, add oil in a slow,
10:40 AM
steady stream. Process to combine. 3.
Transfer to a bowl. Add parmesan.
Season with salt and pepper. Stir to
combine.
11:10 AM Start preparing Basil pesto
1. To make the basil pesto, process the
basil, pine nuts and garlic in a food
processor until finely chopped.
2. With motor running, add oil in a slow,
11:30 AM
steady stream. Process to combine. 3.
Transfer to a bowl. Add parmesan.
Season with salt and pepper. Stir to
combine.
12:15 PM Start cooking pasta for buffet
12:30 PM Present pasta for buffet
1:30 PM Wash Dishes and Utensils
PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down
2:30 PM
and sanitise workbench
CLEAN DOWN: as instructed by Chef of the Day
DE-BRIEF
Diet classification table (lifestyle & Religious)
Pescataria Vegetaria Raw
Food Type Vegan Jewish Islamic Hindu
n n vegan
Fruits and
Yes Yes Yes Yes Yes Yes Yes
berries
Greens Yes Yes Yes Yes Yes Yes Yes
Vegetables Yes Yes Yes Yes Yes Yes Yes
Legumes Yes Yes Yes Yes Yes Yes Yes
Nuts Yes Yes Yes Yes Yes Yes Yes
Tubers Yes Yes Yes Yes Yes Yes Yes
Grains Yes Yes Yes No Yes Yes Yes
Beef No No No No Yes Yes No
Pork No No No No No No Maybe
Poultry No No No No Yes Yes Maybe
Fish (scaled) Yes No No No Yes Yes Maybe
Seafood (non- Yes No[a] No[a] No[a] No Yes Maybe
fish)
Insects No No No No No[b] No[b] Maybe
Eggs Yes Maybe[c] No No Yes Yes Yes
Dairy Yes Maybe[d] No No Yes Yes Yes
Alcohol Yes Yes Yes Yes Yes No Yes
Food allergens/additive matrix
10448
Student Name: Daniel morales Student Number:
Chef Trainer: gemma
Date food
allergen/additive 04.07.18 (week 10)
matrix:
Please rate product from 1-5 (1 poor- 5 very good)
Maintain Perishable Items Checklist
1. Dry Store Area Acceptable Corrective action needed
Time of check 9.15 AM
Clean
Dry
Pest contamination
Time of check 2.30PM
Clean
Dry
Pest contamination
2. Fridge and Freezer Acceptable Corrective action needed
Time 9.15 AM
Temperature 4C°
Clean
Time 2.30 PM
Temperature 5C°
Clean
3. Receiving of perishable supplies Acceptable Corrective action needed
Correct temperature
Contamination
Damage
4. Storage of supplies Acceptable Corrective action needed
Correct areas
Labelled and dated
Food safety requirements
FIFO
5. Returning supplies to stores Acceptable Corrective action needed
Appropriate clean containers
Labelled and dated
6. Unusable waste Acceptable Corrective action needed
Unsafe or contaminated products
correctly identified
Unsafe or contaminated products
disposed correctly
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