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