SITHCCC101
I want to be a chef but I
don’t know where to start
You’ve come to the
right place, let’s start
from the beginning.
You need to understand some
general information
Part 1
 Types of Menus
 Standard Recipes
 Calculating Food Cost
 Measuring Dry and Wet Ingredients
 Workflow
Part 2
 Safe and Hygienic Work Practices
 The Chef’s Uniform
 Classification of Equipment
 Large Fixed Equipment
 Knives, Cleavers and Utensils
 Suitable Cutting Surfaces
 Knowledge of Knives
You need to know
about the equipment
in the kitchen
Part 3
 Waste Minimisation and
Environmental Considerations
 Selecting Ingredients
 Mise en Place
 Fruits and Vegetables
 Storage and Handling of Dairy
Products,
 Dry Goods,
 General Food Items
 Meat
 Seafood
 Poultry
And some basic food
preparation techniques
Let’s look at this
the way it would
really happen.
Client
A client comes
to us
I want food
for 100
people
Certainly
Client
We need
more
information
I’m not sure.
What are my
choices?
What kind of menu would
you like?
Do you want the people to
select items and pay for
them individually?
• Means – “from the
card”
• Offers a selection of
individual items with
individual prices
• Diners can create
their own meal
A la carte
In addition to the Al a Carte
menu, sometimes the Chef
may have a special of the
day
• Means – “card of the day”
• A short menu created for the
day
• Features seasonal or special
items
• Frequently displayed on
blackboards
• Prices can vary
Carte du
Jour
Would you like to
choose the entire
meal for them?
– Means – the host’s
table
– Sometimes referred to
as a set menu
– A set menu with set
prices
– Offers an entire meal
– Limited choices
available to customers
Table d’hote
(tahb la dot)
24 seats available for our
“A Taste of the Bayou” Luncheon
Menu
Oven-baked hush puppies
Louisiana sunburst salad
Blackened chicken
Creole rice and red beans
Pecan pie
$ 12 includes cola or lemonade soft drink
June 20, 2007 – lunchtime room H4
Is it for a special
occasion? You can
have two choices
• Prepared for a special
occasion
• Food and price
determined in advance
• Usually 2 or 3 courses
• A limited range of food
is offered
• Common for special
dietary needs to be
catered for separately
• Often alternate serves
Function Menu
or
Set Menu
Are the people in an
institution? How long are
they likely to stay?
• Standardised menus that change
on a regular basis – usually
weekly, fortnightly or monthly
• Frequency of change depends on
how long the customers are likely
to stay.
• Usually found in institutions such
as boarding schools, prisons,
armed forces, hospitals,
retirement homes
• Set prices – often subsidised
Cyclic
Do you want the people to
make choices from a range
of dishes , all for one price?
• Selection of foods placed
on a table from which
diners select the foods that
they want
• Hot dishes are often served
by staff
• Roasts are often carved by
the chef
• Buffets should always look
‘special’
Buffet
Merry Christmas from TAS
Morning Tea Menu
December 7, 2015
Mini Meat Pies
Sausage Rolls
Spinach and Cheese Pastizzis
Canapes
Chicken Supreme, Alfalfa and Cranberry Sauce on
Sourdough Rye
Danish Salami, Cream Cheese and Olive Bells
Bruschetta
Fresh Fruit Platter
Cheese and Crackers
Rice Crackers and Salsa Dip
Cupcakes
Shortbread Biscuits
Gingerbread Biscuits
Mince Tarts
Christmas Lollies
It’s for afternoon tea. I
would like the people to
have a range of choices
and to help themselves.
That’s fine
So what type of menu will
we use?
A.
B.
C.
D.
E.
Cyclic
A la Carte
Buffet
Table d’hote
Function
Now you know about types of
menus.





Types of Menus 
Standard Recipes
Calculating Food
Cost
Measuring Dry and
Wet Ingredients
Workflow
STANDARD RECIPES
A Recipe is a step by
We need to know
step set of
how to make the
instructions to make
items on the menu
a food dish
STANDARDISED RECIPES
Ensures consistency in:
• Quality
• Quantity
• Cost
• Presentation,
Useful for:
• Food Ordering
• Controlling Portion Sizes
• Recording Food Costs
This
Thewill
recipes
ensure
are
the
used
foodfor
will
These are the recipes that the
ordering,
be consistent
controlling
in quality,
portion
business uses. They are not to
sizes
quantity,
and recording
cost andfood
be changed in any way.
presentation.
costs.
Don’t worry too much
Let’s have a look at a
about the details, they
standard recipe card for
will be explained a bit
Bruschetta.
later.
BRUSHCHETTA
Name of Recipe
INGREDIENTS
Mise en
Place
French Stick
Yield
20 servings
Serving Size = 1 piece
Yield
QTY
UNIT
1
Each
Tomato
Concasse
3
3
Basil
Rough chop
1/4
Bunch
Brown or White Onion
Brunoise
1
Each
250
ml
2
tsp.
Salt
1/2
tsp
Ground Black Pepper
1/4
tsp
Olive Oil
Garlic
Ingredients
Crushed
Mise
en
Place
Quantity
Equipment: Knife, cutting board, baking tray, microwavable
dish, medium mixing bowl, pastry brush, Tablespoon, serving
platter, doiley. Equipment Needed
Prep Time
Cooking Temp 200°C
and cooking times
15 Preparation
min
Cooking Time
and temperature
5 min
METHOD
1. Preheat oven to 200 °C
2. Cut French Stick into 20 x 2 cm
slices. Place on Baking Tray and
toast in Oven until lightly
browned. Turn the slices over
and brown the other side.
3. Combine Olive Oil and Crushed
Garlic in a small microwavable
container. Place in microwave
on High for 45 seconds.
4. Combine Tomato, Basil and
Onion in a medium bowl.
Season with salt and pepper.
5. Brush the one side of the
toasted bread slices with the
Oil and Garlic.
6. Place 1 Tablespoon of tomato
mixture onto each bread slice.
7. Place them on a serving platter,
on a doiley.
8. Serve Immediately.
RECIPE COST
Purchase
Price
(From
Invoice)
÷
Units
Purchased
$2.00
$1.50
$3.00
$5.00
1
3
1
20
$10.00
$10.00
$1.00
$8.00
2000 ml
1000 g
500 g
500 g
=
COST PER
UNIT
X
Units Used
=
Ingredient
Cost
Step
byare
step
The
These
ingredients
$2.00
1 all
Often
there
is
a $2.00
Preparation
and
The
Cost
The
The
Name
of
equipment
number
thetells
recipe,
ofus
What
preparation
$.50
3 in
$1.50
directions
and
included
quantities
in
aare
photo
of
the
Cooking
times
and
servings
cost
what
that
of
the
one
will
the
dish
serving
be
recipe
is
needs
to b .25
done $.75
$3.00
chronological
listed
standardised
in
the
order
finished
product.
temperature.
$.25
1price. $.25
and
will
needed.
selling
called.
make.
before
starting.
order.
theyrecipe.
are used.
$.005
$.01
$.002
$.016
250
10
2.5
2.5
$1.25
$.10
.01
.04
Method
Photo of finished
Costings
Total Recipe Cost
$5.90
÷ Number of Servings
= Cost Per Serving
÷ Food Cost %
20
$.30
.35
FOLLOW THIS PROCESS WITH ALL RECIPES
Read the recipe all the way through, from beginning to end. This way you
will know that you have all the ingredients and tools ready.
You will also be able to look up recipe terms you don't understand so
cooking proceeds smoothly.
MISE EN PLACE
(EVERYTHING IN ITS PLACE)
After you have read the recipe, gather all the
ingredients, pots, pans, bowls, and measuring
utensils you will need. Go slowly and double
check all the steps and ingredients
TEMPERATURE , TIME & HEATING
Recipes should tell you how long a dish will take to make. This would include
preparation time, cooking time and setting (such as jelly).
Some recipes give you exact cooking temperatures and times – ie. 375°F (180°C) for
15 minutes.
Others will tell you how to cook the food – ie. Heat liquid until it simmers, Bake until
Golden Brown
Oven temperatures may vary and times are for conventional ovens unless otherwise
stated.
Preheating – ensures the food can begin to cook as soon as it gets put into the oven
Temperatures
Low – used for light heating, simmering or keeping food warm
Medium - used for most general cooking tasks
High – Used for searing or boiling water
Many recipes are written for home use. Industrial stoves are more powerful. Most
small amounts of food should cook correctly using low heat.
OPTIONAL: NUTRITION ANALYSIS
Nutrition information is not necessary for preparing a recipe, but it is
very useful information when planning foods to fit into a particular
eating plan. Some recipes include number of calories and/or grams
per serving of various nutrients.
MEASUREMENTS
Measurements in recipes are
critical.
When a recipe calls for a
tablespoon or teaspoon, the
author means for you to use
actual measuring utensils,
not spoons that you use for
eating and serving.
MEASUREMENTS
Metric measurements include




millilitres (ml)
Litres(l)
Grams (gm)
Kilograms (kg)
Many recipes from the internet
are from the USA where
Imperial measurements are
used
Imperial measurements include
 Ounces (oz) = 30 mls
 Quarts (qt) = 1 lt
 Pound (pd) = 440 gm
MEASUREMENTS
Even the order of words in
a recipe ingredient list
can change how you
measure.
For instance, if a recipe
calls for "1 cup nuts,
chopped", that is
different from "1 cup
chopped nuts".
CLICK HERE TO SEE HOW TO
MEASURE
http://youtu.be/0v-ulU_mi7o
http://youtu.be/6rvz0WKanGU
IDENTIFYING THE PARTS OF A RECIPES
1. Use the Apple Muffin recipe handout.
APPLE MUFFINS
1 DOZEN
2 c. flour
¼ tsp. nutmeg
¾ tsp. salt
1 egg, beaten
4 tsp. baking powder
1 c. milk
¼ c. sugar
1/3 c. shortening, melted
¾ tsp. cinnamon
¾ c. apples, chopped
1.
Preheat oven to 200 C.
2.
Grease muffin pans.
3.
In large mixing bowl, sift together the flour, salt, baking powder, sugar,
cinnamon, & nutmeg. Make a well in the dry ingredients.
4.
In separate mixing bowl, blend together egg, milk, and shortening, and
add to dry ingredients; stir until ingredients are just moistened.
5.
Fold apples into batter.
6.
Fill muffin pans 2/3 full.
7.
Bake for 25 minutes, or until golden brown.
RECIPE SLEUTH
????????
1. Put brackets
around the
ingredients.
2. Circle
the ingredient amounts.
3. Place a star
beside the yield.
4. Put a box
around the cooking
temperature.
5. Underline the cooking time.
6. Put an asterisk * * on either side of the
cooking container.
7. Highlight nutritional analysis (if given).
NEXT SLIDE – ANSWER KEY
After you have tried to
label the parts, check it
using the next slide!!!
APPLE MUFFINS
1 DOZEN
2 c. flour
¼ tsp. nutmeg
¾ tsp. salt
1 egg, beaten
4 tsp. baking powder
1 c. milk
¼ c. sugar
1/3 c. shortening, melted
¾ tsp. cinnamon
¾ c. apples, chopped
1.
Preheat oven to 200°C.
2.
Grease *muffin* pans.
3.
In large mixing bowl, sift together the flour, salt, baking powder, sugar,
cinnamon, & nutmeg. Make a well in the dry ingredients.
4.
In separate mixing bowl, blend together egg, milk, and shortening, and
add to dry ingredients; stir until ingredients are just moistened.
5.
Fold apples into batter.
6.
Fill muffin pans 2/3 full.
7.
Bake for 25 minutes, or until golden brown.
No Nutritional analysis given…….
Now you know about
Standard Recipes and
Measuring.



Types of Menus 
Standard Recipes 
Measuring Dry and
Wet Ingredients 

Calculating Food
Cost
Workflow

Let’s see how to work out how
much a recipe costs to make and
how much to charge the client.



Types of Menus 
Standard Recipes 
Measuring Dry and
Wet Ingredients 


Calculating Food Cost
Workflow
How to Calculate
Food Costs
A Step-by-Step Guide
The Formulae
Recipe Cost
• Price ÷ Purchase Amount x Total Used = Cost of
Ingredient
Selling
Price
Cost per
Head
Analyse the Recipe
Cucumber Tea Sandwiches
Ingredients - Makes10 sandwiches, serves 20
10 slices bread
100 gm cream cheese,
3 Lebanese cucumbers
1/2 bunch coriander
Method
1. Spread Cream Cheese on bread slices
2. Leave the skin on and slice the cucumbers lengthwise as thin as
possible, use a mandolin or vegetable slicer.
3. Lay the cucumber slices diagonally on the bread, overlapping
them just slightly.
4. Garnish with a few coriander leaves. Cut into 4 triangles and
serve.
Step 1 – Ingredient ITEM
Cucumber Tea Sandwiches
10 slices bread
100 gm cream cheese
3 Lebanese cucumbers
1/2 bunch coriander
TEST YOURSELF
Identify the INGREDIENTS on
worksheet 1
10 Tortillas
300 gm Lettuce
5 small tomatoes – thinly sliced
100 gm red cabbage
2 cucumbers, thinly sliced
150 gm carrot – grated
150 gm beetroot - grated
100 gms thinly sliced onion
10 slices of cheese
50 ml balsamic salad dressing
Check your answers
•
•
•
•
•
•
•
•
•
•
Tortillas
Lettuce
Tomatoes
Red Cabbage
Cucumbers
Carrot
Beetroot
Onion
Cheese
Balsamic Salad Dressing
That was too easy!
Step 2 – Ingredient UNIT
Cucumber Tea Sandwiches
20 slices bread (1 loaf)
250 gm cream cheese (1 tub)
3 Lebanese cucumbers
EACH
1/2 bunch coriander
TEST YOURSELF
Identify the UNITS on
worksheet 1
10 Tortillas
300 gm Lettuce
5 small tomatoes – thinly sliced
100 gm red cabbage
2 cucumbers, thinly sliced
150 gm carrot – grated
150 gm beetroot - grated
100 gms thinly sliced onion
10 slices of cheese
50 ml balsamic salad dressing
Check your answers
•
•
•
•
•
•
•
•
•
•
Each
Grams
Each
Grams
Each
Grams
Grams
Grams
Slices
Millilitres
How’d you go?
Step 3 – Ingredient AMOUNT
Cucumber Tea Sandwiches
10 slices bread
100 gm cream cheese
3 Lebanese cucumbers
1/2 bunch coriander
TEST YOURSELF
Identify the AMOUNTS on
worksheet 1
10 Tortillas
300 gm Lettuce
5 small tomatoes – thinly sliced
100 gm red cabbage
2 cucumbers, thinly sliced
150 gm carrot – grated
150 gm beetroot - grated
100 gms thinly sliced onion
10 slices of cheese
50 ml balsamic salad dressing
Check your answers
•
•
•
•
•
•
•
•
•
•
10
300
5
100
2
150
150
100
10
50
So Far, So Good
Find the Purchase Amount
Item
Cucumbers
Bread
Cream Cheese
Coriander
Unit Purchase
Each
Loaf (20 slices)
Tub (250 gm)
Bunch
Price
$1
$3
$4
$2
Find the Cost of One Unit
Item
Purchase
Amount
Price
DIVIDE
(Cost of purchase
amount)
Number of
Units
purchased
Cost per
unit
(How many
units in the
purchase
amount)
Cucumbers
1 each
$1.00
÷
1
$1
Bread
1 loaf
$3.00
÷
20
.15
Cream
Cheese
1 tub
$4.00
÷
250
.016
Coriander
1 bunch
$2
÷
1
$2
Find the Cost of One Unit of the Following Items
Item
Purchase
Amount
Cost of purchase
amount
DIVIDE
Tortillas
Pkt (10)
$4.40
÷
Onion
Kg
$ 4.00
÷
Sliced
Cheese
Shredded
Cheese
Beef Mince
1.5 kg (72
slices)
Kg
$ 12.00
÷
$12.00
÷
Kg
$10.00
÷
Mexican
Seasoning
Capsicum
Jar (250 gm)
$5.00
÷
Each
$1.00
÷
Lettuce
Head (600 gm)
$ 3.00
÷
How many
units in the
purchase
amount
Cost per unit
Find the Cost of One Unit of the Following Items
Item
Purchase
Amount
Cost of purchase
amount
DIVIDE
How many
units in the
purchase
amount
Cost per unit
Tortillas
Pkt (10)
$4.40
÷
10
.44
Onion
Kg
$ 4.00
÷
1000
.004
Sliced
Cheese
Shredded
Cheese
Beef Mince
1.5 kg (72
slices)
Kg
$ 12.00
÷
72
.17
$12.00
÷
1000
.012
Kg
$10.00
÷
1000
.01
Mexican
Seasoning
Capsicum
Jar (250 gm)
$5.00
÷
250
.02
Each
$1.00
÷
1
1.00
Lettuce
Head (600 gm)
$ 3.00
÷
500
.006
Calculate the cost per unit of
the other items on
worksheet 1
Find the cost of the recipe
10 slices bread
100 gm cream cheese
3 Lebanese cucumbers
1/2 bunch coriander
Cost per
unit
x
Units Used
=
Ingredient
Cost
Cucumbers
$1.00
x
3
=
$3.00
Bread
$.15
x
10
=
$1.50
Cream
Cheese
$.016
x
100
=
$1.60
$2
x
.5
=
$1.00
Coriander
Total Cost of Recipe Ingredients
$7.10
Calculate the recipe cost of
the Quesadilla recipe
(worksheet 2)
Selling Price
Recipe
Name
Total Recipe
Ingredients Cost
÷
Food Cost
Percentage
(expressed as
a decimal)
=
Selling Price
Cucumber Tea
Sandwiches
$7.10
÷
.30
(30%)
=
23.67
Cost per Head
Selling Price
÷
Number of Serves
23.67
÷÷
20
=
Cost Per Head
=
1.18
Calculate the selling price and
cost per serve (or person) for
the Quesadilla recipe
(worksheet 2)
You have just learned how to
calculate the cost of a recipe and
the selling price per person.



Types of Menus 
Standard Recipes 
Calculating Food Cost 
Measuring Dry and Wet
Ingredients 

Workflow













Cheese and
Crackers
Cucumber Tea
Sandwiches
Bruschetta
Pastizzis
Mini Meat Pies
Sausage Rolls
Chicken Quesadillas
Fresh Fruit Platter
Chocolate Cake
Shortbread Biscuits
Mince Tarts
Vanilla Yoghurt
Let’s
at our
menu
andneed
work
Thatlook
means
that
we will
Check the amounts with the
out
how
much
food
we
will
need
We
about
The
will
client
10-15
offer
wants
6pieces
pieces
a finger
per
per
person
person
food
“Quick Catering Guidelines”
andfunction,
how
it willstyle.
take
per
hour.
withlong
The
12buffet
choices.
function
is to
½
worksheet
make.
hour.
Item
Cheese and Crackers
Cucumber Tea
Sandwiches
Amount to
Prepare
1.5 kg cheese
200 crackers
25
sandwiches
Bruschetta
50 pieces
Pastizzis
50 pieces
Mini Meat Pies
50 pieces
Sausage Rolls
50 pieces
Fresh Fruit Platter
25
sandwiches
25 pieces fruit
Chocolate Cake
33 thin slices
Chicken Quesadillas
Shortbread Biscuits
Mince Tarts
Vanilla Yoghurt
66 biscuits
33 tarts
17 C (4.25 lt)
Cost
Time
Let’s
use
the of
That
willwe
bewill
plenty
No,
guide
toinsee
I don’t
food.
Keep
mind we
make
50 think
serves
what
we
will
Does
that
mean
we
are
inthat’s
business
of each
item. to
need.
make
100
of each
enough
make
a profit.
choice?
food.
Item
Amount to
Prepare
Cheese and Crackers
1.5 kg cheese
200 crackers
Cucumber Tea
Sandwiches
25
sandwiches
Cost
Time (min)
$15
$12
$21
15
30
Bruschetta
50 pieces
$15
45
Pastizzis
50 pieces
$10
35
Mini Meat Pies
50 pieces
$25
45
Sausage Rolls
50 pieces
$25
45
25
sandwiches
25 pieces fruit
$20
60
$12
45
33 thin slices
(3 cakes)
66 biscuits
$18
20
$9
10
33 tarts
$20
10
17 C (4.25 lt)
$30
10
Chicken Quesadillas
Fresh Fruit Platter
Chocolate Cake
Shortbread Biscuits
Mince Tarts
Vanilla Yoghurt
Total
$232
We get the food
cost and the times
from the recipes
The total time is
How much time do we need
375 minutes or
to prepare this menu. We
6 and ¼ hours. But some
will use the times to plan
of the tasks can be done at
our workflow.
the same time.
Item
Time (min)
Cheese and Crackers
15
Cucumber Tea
Sandwiches
30
Bruschetta
45
Pastizzis
35
Mini Meat Pies
45
Sausage Rolls
45
Chicken Quesadillas
60
Fresh Fruit Platter
45
Chocolate Cake
20
Shortbread Biscuits
10
Mince Tarts
10
Vanilla Yoghurt
10
Total
375
A Step by Step Guide
Identify
Job name
• Start time
• Service time and
•
Finishing time.
•
Identify working time span in the white rectangles





Job name – single prac
Start time – 9:00
Service time – 9:30
Finish time – 9:45
Time span – 45 minutes
Job
Menu
Service
Time
Team Members
Start
Time
Team member
1
2
3
4
Finish
Time
Menu Item
Task Name
Duration
(Minutes)
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
Team
member
9:00
Menu
Item
Team Members
Finish
Time
9:45
Task Name
1
2
3
9:00
Duration
(Minutes)
5
4
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
Read the menu
List the menu items
• List the team members
•
The only item on our sample menu is
Chicken Parmesan Subs
Just one person will make this item
J. Gurto
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
Team
member
8:55
Menu
Item
Team Members
Chicken Parmesan Sub
1
2
3
4
J. Gurto
Finish
Time
9:45
Task Name
9:00
Duration
(Minutes)
5
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
1.
Read the recipe for each menu item.
2.
Break down each menu item into individual task
1.
Begin with the tasks listed on the recipe method.
2.
Add additional tasks not listed in the method that need to happen
before the method, such as
1.
3.
Also add tasks that need to be done after the method such as
1.
4.
collecting equipment and ingredients and other mise en place.
plating, serving,, cleaning equipment and cleaning work areas
List each item, in the order it needs to be done, on the plan
Chicken Parmesan Sub
Ingredients make 4
8 Crumbed chicken strips
1/3 C shredded Mozzarella cheese
1 Cup Napolitano sauce
4 Lettuce leaf - chiffonnade
4Fresh torpedo rolls
Method:
1.
2.
3.
4.
5.
6.
7.
Heat chicken strips in oven
at 180 C for 10 minutes
Heat Napolitano Sauce on
stove for 15 minutes
Cut rolls ¾ through
Place chiffonnade of lettuce
on roll
Place chicken strips on
lettuce then add hot
Napolitano sauce
Top with shredded cheese
Place under griller for 3
minutes until cheese is
browned
Extra tasks,
Before method
Get equipment
Get ingredients
Heat oven
Chiffonnade lettuce
After Method
Clean and put away equipment
Clean work area
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
Team
member
8:55
Menu
Item
Chicken
Sub
Team Members
Chicken Parmesan Sub
1
2
3
4
J. Gurto
Finish
Time
9:45
Task Name
Heat oven
Collect
equipment
Collect
ingredients
Heat chicken
Chiffonade
lettuce
Heat sauce
Cut rolls
Put lettuce on
rolls
Put chicken on
lettuce
Put sauce on
chicken
Put cheese on
sauce
Melt cheese in
oven
Serve
Clean
Equipment
Clean work
area
9:00
Duration
(Minutes)
5
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
Estimate a duration for each task
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
Team
member
8:55
Menu
Item
Chicken
Sub
Team Members
Chicken Parmesan Sub
1
2
3
4
J. Gurto
Finish
Time
9:45
Task Name
9:00
Duration
(Minutes)
Heat oven
5
Collect
equipment
Collect
ingredients
Heat chicken
5
Chiffonnade
lettuce
Heat sauce
Cut rolls
Put lettuce,
chicken, sauce
and cheese on
rolls
Melt cheese in
oven
Present/Serve
Clean
Equipment
Clean work
area
5
10
5
15
5
5
5
5
5
5
5
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
Working from the end time, work backwards and shade in the
time needed for each task.
Working from service time, ensure that food is ready to serve at
service time
Consider what jobs can be done at the same time
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
Team
member
9:00
Menu
Item
Chicken
Sub
Team Members
Chicken Parmesan Sub
1
2
3
4
J. Gurto
Finish
Time
9:45
Task Name
9:00
Duration
(Minutes)
Heat oven
5
Collect
equipment
Collect
ingredients
Heat chicken
5
Chiffonnade
lettuce
Heat sauce
Cut rolls
Put lettuce,
chicken, sauce
and cheese on
rolls
Melt cheese in
oven
Present/Serve
Clean
Equipment
Clean work
area
5
10
5
15
5
5
5
5
5
5
5
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
Assign tasks to each team member
Job
Menu
Single Prac
Service
Time 9:30
Start
Time
8:55
Team
member
J. Gurto
J. Gurto
J. Gurto
J. Gurto
J. Gurto
Menu
Item
Chicken
Sub
Team Members
Finish
Time
9:45
Task Name
Collect
equipment
Collect
ingredients
Heat chicken
5
Cut rolls
J. Gurto
Put lettuce,
chicken, sauce
and cheese on
rolls
Melt cheese in
oven
Present/Serve
J. Gurto
Duration
(Minutes)
5
J. Gurto
J. Gurto
2
3
9:00
Heat oven
J. Gurto
J. Gurto
1
4
J. Gurto
Chiffonnade
lettuce
Heat sauce
J. Gurto
Chicken Parmesan Sub
Clean
Equipment
Clean work
area
5
10
5
15
5
5
5
5
5
5
5
10:00
5
5
5
5
5
5
5
5
5
5
5
5
11:00
5
5
5
5
5
5
5
5
5
5
5
5
12:00
5
5
5
5
5
5
5
5
5
5
5
Menu
Job
Service
Time
Team Names
Start
Time
Team
member
1
2
3
4
Finish
Time
Menu Item
Task Name
Duration
(Minutes)
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Now you know how to schedule
the workflow for your menu.
That completes PART 1





Types of Menus 
Standard Recipes 
Calculating Food Cost 
Measuring Dry and Wet
Ingredients 
Workflow 
In Part 2, we’ll have a look at
hygiene and kitchen equipment.
Part 2
 Safe and Hygienic Work Practices
 The Chef’s Uniform
 Classification of Equipment
 Large Fixed Equipment
 Knives, Cleavers and Utensils
 Suitable Cutting Surfaces
 Knowledge of Knives