Work Flow
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WORKFLOW AND POINTS OF CARE WORKFLOW AND POINTS OF CARE Stage 5 – Food Technology P roduction and Preparation
description
Transcript of Work Flow
WORKFLOW AND POINTS OF CAREWORKFLOW AND POINTS OF CARE
Stage 5 – Food Technology
Production and Preparation
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It is important in planning an event that everything runs smoothly. This can only happen with careful organisation and thoughtful planning.
Stage 5 – Food Technology
Production and Preparation WorkflowWorkflow
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When food is prepared in a commercial setting, there must be logical workflow. Workers must not waste time by getting stuck in areas of the kitchen in which others are trying to work. Work does not flow freely and food can easily be contaminated.
Stage 5 – Food Technology
Production and Preparation
Work Areas in the Work Areas in the KitchenKitchen
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Dividing the kitchen into different work areas allows the preparation and plating of food to run smoothly.
Stage 5 – Food Technology
Production and Preparation
Work Areas in the Work Areas in the KitchenKitchen
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Workflow= Menu breakdown Standard Recipe cards /Banquet analysis
sheets Recipe breakdown Equipment needed Task delegation / Team work
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Production and Preparation
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Logical sequence of tasks [ mise en place ] Timing Points of care Start time [staff] Break times [staff] Serving or presentation time Transportation Storage /Hygiene
Stage 5 – Food Technology
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WorkflowWorkflow
Workflows ensure we work methodically, and hygienically
Logical sequence of events
Keeps you organised
Stage 5 – Food Technology
Production and Preparation
Menu BreakdownMenu Breakdown
Analysis menu Examine dishes, cookery methods, which
take longer to cook Preparation time
Stage 5 – Food Technology
Production and Preparation
Standard recipe Standard recipe cardscards
SRC give the chef = Guidance Quantities of product Qualities of product How to cook the dish Logical sequence Specific temperatures Specific equipment Can be the template for workflow plans
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Banquet Analysis Banquet Analysis SheetsSheets
Are used if you have a range of courses or dishes to calculate
Easier to work out amount of food needed for large functions
Can also give you information for your work flow
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Recipe breakdownRecipe breakdown
Analysis the recipe Which items have to be prepared first Can we store these items Method of cookery Cooking times Assembly point Service / Presentation time
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Equipment Equipment neededneeded
Analysis of menu/recipes Large equipment Small equipment Utensils Service ware Location
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Production and Preparation
Task Delegation / Task Delegation / Team workTeam work
Menu / Recipe Analysis Assess peoples strength /Weakness Assign duties Communicate Menu/ Recipes Communicate work flow/ plan Identify work team goals jointly Feedback
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Production and Preparation
Logical sequence Logical sequence of tasksof tasks
Starting times for staff Presentation Service time Preparation Time Cooking Times Freezing or chilling times Defrosting of frozen foods if required Delivery of food items Transporting to venue Storage
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Logical sequence Logical sequence of tasksof tasks
MENU
Prawn Cocktail
Grilled Sirloin Steak with Parsley butter and baked potato
Vanilla Ice Cream
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Production and Preparation
Work flow for MenuWork flow for Menu
Produce vanilla ice cream-boil milk, produce Analgise, cool and churn-have container and serving dishes in freezer
Prepare all the vegetables Salad and garnish for cocktail, potato,
chopped parsley Peel prawns store in fridge
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Production and Preparation
Work flow for MenuWork flow for Menu
Prepare the Sirloin Prepare butter mixture, pipe and refrigerate Place potato in Oven Prepare cocktail sauce Assemble the cocktails-chill Whip cream for Garnish Finish off the basic mise en place
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TIMING SERVICE TIMING SERVICE Presentation Presentation
19.00 Serve Cocktail
19.20 Cook steak, serve with potato & butter
20.00 Serve ice -Cream
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Production and Preparation
Bouquet Garni work Bouquet Garni work flow exampleflow example
Collect all ingredients Wash vegetables\ Trim to desired size Cut muslin cloth Place vegetables on muslin Add herbs and spices Roll and tie Store in the fridge
Stage 5 – Food Technology
Production and Preparation
Work flow & Team Work flow & Team workwork
Clearly define tasks Cleary allocate tasks to staff Decide on specific completion times Specify standard recipe cards Feedback from staff Communication
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