Cooking Operation: Schedule, Procedures, Tasks, and Logs

This assignment provides a comprehensive overview of coordinating a cooking operation. It includes various templates and logs designed for efficient kitchen management. Template 1B details a 'Mice in Place' list, outlining tasks for different menu items across breakfast, lunch/dinner, main courses, and desserts. Template 2 addresses special food production requirements, including customer requests and dietary needs. Order forms (Template 4) are provided for different menu items, detailing quantities and pricing. Supervised and coordinated tasks are outlined in Template 5, covering food preparation steps. Temperature monitoring logs (Template 6a, 6c) track temperature control for food safety. Additional forms include a goods receiving form (Template 6b), work schedule adjustment records (Template 7), and quality check logs (Template 8). Finally, Template 3 provides costing for required stock.

Coordinate Cooking
Operation

Table of Contents
MAIN BODY...................................................................................................................................1
Template 1 B: Mice in Place list......................................................................................................1
Template 2: Special food production requirements.......................................................................11
Template 4: Order form.................................................................................................................17
Template 5: Supervised and Coordinated tasks: Morning.............................................................22
Template 6 a: Temperature monitoring log...................................................................................32
Template 6 b: Goods receiving form.............................................................................................41
Template 6 c: Internal review process temperature log.................................................................42
Template 7: Work schedule adjustment record.............................................................................47
Template 8: Quality checks food items.........................................................................................48
Template 3: Costing for required stock.........................................................................................54
Shift 1: Service period...................................................................................................................54

MAIN BODY
Template 1 B: Mice in Place list
Service period/shift: Morning/breakfast
Chopping/slicing Baking
Slicing Grilling
Chopping Bake
Boiling Fry
Cook
Pull from freezer
Other meal preparation
Make salsa
Service period/shift: Morning/breakfast
Strawberry pancake
Chopping/slicing Baking
Slicing Grilling
Chopping strawberry Baking
mixing Fry
1

Cook
Bake Pull from freezer
Other meal preparation
Make salsa
Morning breakfast: Cheese and tomato croissant
Chopping/slicing Baking
Slicing Grilling
Chopping tomato Bake
Boiling Fry
Puffing
Cook
Pull from freezer
Other meal preparation
Make salsa
Morning breakfast: Orange juice
Chopping/slicing Baking
Heating Mixing
Squeezing Grinding
Slicing
2

Cook
Pull from freezer
Other meal preparation
Make salsa
Lunch/dinner: Warm roasted salad
Chopping/slicing Baking
Slicing Grilling
Chopping potato and other vegetables Mixing
Boiling Fry
roasting
Cook
Pull from freezer
Other meal preparation
Make salsa
Lunch/Dinner: Potato and leek soup
Chopping/slicing Baking
Slicing potato Boiling
3

Boiling
Cook
Pull from freezer
Other meal preparation
Make salsa
Main Course: Grilled fish with lemon butter
Chopping/slicing Baking
Slicing Grilling
Chopping Baking
Boiling Deep Fry
Grilling Mixing
Cook
Cooking Pull from freezer
Pudding
Other meal preparation
Make salsa
Main course: Vegetable polenta casserole
Chopping/slicing Baking
Slicing vegetables Grilling
Chopping vegetables Dressing salads
4

Boiling cornmeal mixing
Cook
Pull from freezer
Other meal preparation
Make salsa
Dessert: chocolate pudding
Chopping/slicing Baking
Chopping chocolate Pudding
Stirring sugar, cocoa and salt Baking
Stirring constantly
Cook
Cooking over medium heat Pull from freezer
Freezing
Other meal preparation
Make salsa
Dessert: orange Bavarois
Chopping/slicing Baking
Slicing Grilling
Chopping grinding
pudding mixing
5

Heating milk
Cook
Pull from freezer
Other meal preparation
Make salsa
Function menu: Greek salad
Chopping/slicing Baking
Slicing Grilling
Chopping onion, tomato, cucumber Dressing
Boiling Fry
Mixing
Cook
Pull from freezer
Other meal preparation
Make salsa
From the above it can be said that all functions like work schedule and mice in place list are
connected to each others. All work schedules related to each breakfast, dinner and other items
depend upon the recipe.
6

Template 1 C: Food preparation list
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot hold Cool, hot
food or
ingredients
reheat
Soup X X X
Potato
salad
X X X X
Menu item Frozen/storage Hold
cold
cook Cut
assemble
Hot
hold
Cool, hot
food or
ingredients
reheat
Strawberry
pancake
X X X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot
hold
Cool, hot
food or
ingredients
reheat
Cheese
and
tomato
X X X
7

croissant
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot hold Cool, hot
food or
ingredients
reheat
Orange
juice
X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot hold Cool, hot
food or
ingredients
reheat
Warm
roasted
salad
X X X X X
Menu Frozen/storage Hold cook Cut Hot hold Cool, hot reheat
8

item cold assemble food or
ingredients
Potato
and leek
soup
X X X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot hold Cool, hot
food or
ingredients
reheat
Grilled
fish with
lemon
butter
X X X X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot
hold
Cool, hot
food or
ingredients
reheat
Vegetable
polenta
casserole
X X X
9

Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot
hold
Cool, hot
food or
ingredients
reheat
chocolate
pudding
X X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot
hold
Cool, hot
food or
ingredients
reheat
orange
Bavarois
X X X
Menu
item
Frozen/storage Hold
cold
cook Cut
assemble
Hot hold Cool, hot
food or
ingredients
reheat
Greek
salad
X X
10

Template 2: Special food production requirements
Service: period/shift; Morning: Big breakfast
Special requirement types What are requirements Comments
Special customer request Want more crispy bacon
Special dietary requirements
Meal quantities required Required in heavy quantity for
brunch
Menu items
Organizational standard
Portion control
Standard recipes
Time frames Require within 30 minutes
Types of food to be prepared
Service period/shift: Morning/breakfast
Strawberry pancake
Special requirement types What are requirements Comments
Special customer request Extra strawberries
Special dietary requirements Use sugar free
11

Meal quantities required In medium quantity
Menu items
Organizational standard High
Portion control
Standard recipes
Time frames Within 30-45 minute
Types of food to be prepared
Morning breakfast: Cheese and tomato croissant
Special requirement types What are requirements Comments
Special customer request
Special dietary requirements Less quantity of cheese and
extra tomato slice
Meal quantities required In medium quantity for 2
person
Menu items
Organizational standard high
Portion control
Standard recipes No
Time frames
Types of food to be prepared
Morning breakfast: Orange juice
Special requirement types What are requirements Comments
12

Special customer request Required blood orange juice
Special dietary requirements Use honey
Meal quantities required High
Menu items
Organizational standard
Portion control
Standard recipes
Time frames
Types of food to be prepared
Lunch/dinner: Warm roasted salad
Special requirement types What are requirements Comments
Special customer request Extra pine nuts
Special dietary requirements Less use of onion, high roasted
Meal quantities required Medium
Menu items
Organizational standard High
Portion control
Standard recipes
Time frames 45 minutes
Types of food to be prepared
Lunch/Dinner: Potato and leek soup
Special requirement types What are requirements Comments
13

Special customer request vegetarian
Special dietary requirements No
Meal quantities required
Menu items
Organizational standard High
Portion control
Standard recipes
Time frames 15-20 minutes
Types of food to be prepared
Main Course: Grilled fish with lemon butter
Special requirement types What are requirements Comments
Special customer request Use fried and fresh fish
Special dietary requirements Use extra lemon butter sauce
Meal quantities required Fry
Menu items
Organizational standard
Portion control
Standard recipes
Time frames 1 hour
Types of food to be prepared
Make salsa
Main course: Vegetable polenta casserole
Special requirement types What are requirements Comments
14

Special customer request Extra corn pudding
Special dietary requirements Serve with dressed salad leaf
Meal quantities required
Menu items
Organizational standard High
Portion control
Standard recipes
Time frames 30 minutes
Types of food to be prepared
Make salsa
Dessert: chocolate pudding
Special requirement types What are requirements Comments
Special customer request Large amount of chocolate
pudding
Special dietary requirements Use vanilla ice-cream flavour
only
Meal quantities required
Menu items
Organizational standard
Portion control
Standard recipes
Time frames 30 minutes
Types of food to be prepared
Make salsa
Dessert: orange Bavarois
15

Special requirement types What are requirements Comments
Special customer request Serve with cream Chantilly
Special dietary requirements No
Meal quantities required No
Menu items
Organizational standard
Portion control
Standard recipes
Time frames 20 minutes
Types of food to be prepared
Function menu: Greek salad
Special requirement types What are requirements Comments
Special customer request Attractive lemon dressing
Special dietary requirements Less amount of onion
Meal quantities required
Menu items
Organizational standard High
Portion control
Standard recipes
Time frames 20-30 minutes
Types of food to be prepared
Template 4: Order form
1.
16

From: Customer No:
Terms:
To: Order by:
Ship week of:
Routing:
Order No. Delivery
via
Item
Strawberry pancake
Cheese and tomato croissant
Orange juice
Quantity
ordered
2 kg
500gram
15ml
Description Unit
2
Unit
price
£5
£8
£2
Total
Total £20
Note/comments: Date
17

Purchaser
Title
2.
From: Customer No:
Terms:
To: Order by:
Ship week of:
Routing:
Order No. Delivery
via
Item
Warm roasted salad
Potato and leek soup
Quantity
ordered
1 plate
2 bowl
Description Unit
1
2
Unit
price
£3
£2
Total
18

Total £7
Note/comments: Date
Purchaser
Title
3.
From: Customer No:
Terms:
To: Order by:
Ship week of:
Routing:
Order No. Delivery
via
Item
chocolate pudding
orange Bavarois
Quantity
ordered
3 bowl
Description Unit
3
1
Unit
price
£3
£2
Total
19

Total £11
Note/comments: Date
Purchaser
Title
4.
From: Customer No:
Terms:
To: Order by:
Ship week of:
Routing:
Order No. Delivery
via
Item
Grilled fish with lemon butter
Quantity
ordered
2 plate
Description Unit
2
Unit
price
£5
Total
20

Vegetable polenta casserole
medium
1 plate 1 £3
Total £13
Note/comments: Date
Purchaser
Title
21

Template 5: Supervised and Coordinated tasks: Morning
1. Strawberry pancake
Task Comments
To check the quality of food
To check whether proper hygiene is been
maintained
To analyse whether food safety instructions
are been followed
2. Cheese and tomato croissant
22

Task Comments
To analyse whether Chopping of vegetables
are done in proper way or not
Boiling vegetables
Puffing
3. Orange juice
Task Comments
To measure temperature in Heating
Squeezing orange in a proper way
Orange juice
4. English breakfast tea
23

Task Comments
To analyse whether all Assam, Ceylon and
Kenyan tea are blended perfectly
To check the taste
5. Warm roasted salad (lunch dinner)
24

Task Comments
Cooking
Slicing
Chopping
Grilling
Frying
6. Potato and leek soup
Task Comments
Boiling
Baking
Slicing potato
25

7. Warm roasted Salad
Task Comments
To mash potatoes in an effective manner
To mix all vegetables in a proper quantity
and in a proper manner
8. Grilled fish with lemon butter
26

Task Comments
Cooking
Pudding
Boiling
Chopping
Deep Fry
Grilling
7. Main course: Vegetable polenta casserole
27

Task Comments
Slicing vegetables
Chopping vegetables
Boiling cornmeal
8. Chicken and vegetable stir fry with Jasmine
28

Task Comments
To measure whether chicken strips is being
chopped in proper way
To mix seasonal vegetables in a proper way
To steam rice on accurate temperature
29

9. chocolate pudding
Task Comments
Chopping chocolate
Stirring sugar, cocoa and salt
Pudding
Baking
10. Dessert: orange Bavarois
30

Task Comments
Slicing
Grinding
Grilling
Pudding
Heating milk
1. 11. Greek salad/morning breakfast
Task Comments
Chopping vegetables
Slicing vegetables
To mix all vegetables in a proper way
To dress or serve in an attractive manner
31

Template 6 a: Temperature monitoring log
Strawberry pancake
1.
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
Temp Temp Temp Temp Temp Temp Temp
am Pm Am pm am pm am pm am pm am pm am pm
Main
fridge
-15
de
gre
e
-18
deg
ree
-16
deg
ree
-17
deg
ree
-15
deg
ree
-16
degre
e
-17
degre
e
-15
degre
e
-12
de
gre
e
-13
deg
ree
-13
deg
ree
-15
dgeg
ree
-15
de
gre
e
-16
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
32

 Hot holding units should be 60 degree c or of above
2. Cheese and tomato croissant
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
50
dgr
ee
55
deg
ree
40
deg
ree
50
deg
ree
45
deg
ree
50
degre
e
40
degre
e
45
degre
e
45
de
gre
e
50
deg
ree
50
deg
ree
55
degr
ee
40
de
gre
e
50
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
33

 Hot holding units should be 60 degree c or of above
3. Orange juice
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
3
de
gre
e
4
deg
ree
4
deg
ree
4.5
deg
ree
4
deg
ree
3
degre
e
3
degre
e
4
degre
e
3
de
gre
e
4
deg
ree
4
deg
ree
5
degr
ee
4
de
gre
e
5
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
34

4. Warm roasted salad
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
40
de
gre
e
45
deg
ree
45
deg
ree
50
deg
ree
45
deg
ree
50
degre
e
40
degre
e
45
degre
e
45
de
gre
e
50
deg
ree
50
deg
ree
55
degr
ee
50
de
gre
e
55
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
5. Potato and leek soup
35

M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
40
de
gre
e
45
deg
ree
45
deg
ree
50
deg
ree
40
deg
ree
45
degre
e
35
degre
e
40
degre
e
45
de
gre
e
50
deg
ree
40
deg
ree
45
degr
ee
45
de
gre
e
50
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
6. Grilled fish with lemon butter
M
o
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
36

n
d
a
y
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm Am pm am pm am pm am pm am pm
Main
fridge
-20
de
gre
e
-19
deg
ree
-19
deg
ree
-18
deg
ree
-18
deg
ree
-19
degre
e
-20
degre
e
-18
degre
e
-19
de
gre
e
-18
deg
ree
-20
deg
ree
-18
degr
ee
-18
de
gre
e
-19
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
7. Vegetable polenta casserole
M
o
n
d
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
37

a
y
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
3
de
gre
e
4
deg
ree
4
deg
ree
5
deg
ree
4
deg
ree
5
degre
e
5
degre
e
4
degre
e
3
de
gre
e
5
deg
ree
4
deg
ree
5
degr
ee
3
de
gre
e
5
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
8. chocolate pudding
M
o
n
d
a
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
38

y
Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm Am pm am pm
Main
fridge
-19
de
gre
e
-18
deg
ree
-20
deg
ree
-18
deg
ree
-18
deg
ree
-20
degre
e
-21
degre
e
-20
degre
e
-18
de
gre
e
-20
deg
ree
-18
deg
ree
-18
degr
ee
-18
de
gre
e
-19
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
9. Greek salad
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
39

Temp Temp Temp Temp Temp Temp Temp
am Pm Am pm am pm am pm am pm am pm am pm
Main
fridge
3
de
gre
e
4
deg
ree
4
deg
ree
5
deg
ree
3
deg
ree
4
degre
e
4
degre
e
5
degre
e
3
de
gre
e
4
deg
ree
4
deg
ree
5
degr
ee
3
de
gre
e
4
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
10. orange Bavarois
M
o
n
d
a
y
Tues
day
Wednesd
ay
Thursda
y
Frid
ay
Saturd
ay
Sund
ay
40

Temp Temp Temp Temp Temp Temp Temp
am pm Am pm am pm am pm am pm am pm am pm
Main
fridge
4
de
gre
e
5
deg
ree
3
deg
ree
4
deg
ree
5
deg
ree
3
degre
e
4
degre
e
4
degre
e
4
de
gre
e
5
deg
ree
3
deg
ree
4
degr
ee
4
de
gre
e
5
de
gre
e
Main
freezer
Studen
t
signat
ure
Correc
tive
action
Check temperature of all units at least twice a day:
 Freezer should be -18 degree C or less
 Cool holding units should be 5 degree c or lower
 Hot holding units should be 60 degree c or of above
Template 6 b: Goods receiving form
Date Time Supplier (who
transported food)
Food type Food
temperature (for
high risk foods)
Accept (A)
Or
Reject (R)
Initials
Chocolates normal accept
vegetables accept
41

Oranges, strawberries Accept
Fish Accept
Cheese Accept
Template 6 c: Internal review process temperature log
1.
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu item List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Strawberries
pancake
10 am 350F or
frying pan to
medium
10.30 am Hot strawberries
aren't
injured
until the
temperature
falls below
28 F. (-2
C.), the
berries are
saved from
frost
injuries
2. Cheese and tomato croissant
Activities Preparation Cooking Cooling food Reheating Hot holding Serving Food
42

food packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Cheese
and
tomato
croissant
11 am 180°C/350°F 11.30 am Hot Lowering
down
temperature
of
microwave
3. Orange juice
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Orange
juice
11 am Cold 11.30 am 20 and 37°C Putting it
on room
temperature
Activities Preparation Cooking Cooling food Reheating Hot holding Serving Food
43

food packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Chocolate
pudding
1 pm 180 degree
Celsius in pre
heat oven
1.30 pm Hot Bake it
more
4. Potato and leek soup
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Potato
and leek
soup
2 pm 35 degree 3 pm Hot Cool down
at room
temperature
5. Grilled fish with lemon butter
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Grilled 5pm 180°C/350°F 7 pm Hot Cool down
44

fish with
lemon
butter
at room
temperature
7. Vegetable polenta casserole
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
Vegetable
polenta
casserole
10 am Baking at 350
degree in 1
hour
11 am Hot Will
pre heat
oven
8. chocolate pudding
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
chocolate 7pm 180 degree 8 pm Will
45

pudding Celsius in pre
heat oven
bake it
more
9. orange Bavarois
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
orange
Bavarois
10am Cold 11am 350°F for 8-
10 minutes.
Will keep it
in room
temperature
10. Greek salad
Activities Preparation Cooking
food
Cooling food Reheating Hot holding Serving Food
packing
Menu
item
List activity Start
time
Temperature
of food
End time Temperature
of food
Corrective action
taken
task 11 am Cold 11.30 am 5 to 30
minutes at
room
Will
add
more
46

temperature vegies
Template 7: Work schedule adjustment record
1.
Shift: Morning Food service style
Ala-carte
Date
Task adjusted What adjustment made
Baking cutting and slicing Will be done by other staff member
2.
Shift: Lunch (Main course) Food service style
Vegetable polenta casserole
Date
Task adjusted What adjustment made
Cutting and chopping of
vegetables
Will be done by other staff member
47

Template 8: Quality checks food items
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Strawbe
rry
pancake
yes no yes yes yes Up to date Up to
date
2. Cheese and tomato croissant
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Cheese
and
yes yes no Up to Up to date Up to
48

tomato
croissan
t
date date
3. Orange juice
4.
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Orange
juice
yes Yes yes Up
to
date
Up to
date
Up to date Up to
date
4.
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast Textur tempe balan Col contr Plate shape Portio Moistu
49

e e rature ce our ast presentatio
n
n size re
conten
t
Warm
roasted
salad
yes yes Up
to
date
Up to
date
Up to
date
5.
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Potato
and
leek
soup
yes no no Upto date Up to
date
6.
50

Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Grilled
fish
with
lemon
butter
No yes yes Up
to
date
Up to
date
No
7. Vegetable polenta casserole
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Vegeta
ble
polenta
casserol
yes yes yes Up to
date
up to date Up to
date
51

e
8.
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
chocola
te
pudding
yes yes yes Up
to
date
up to
date
up to date up to
date
up to
date
9. orange Bavarois
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
52

t
orange
Bavaroi
s
yes yes yes Up to
date
Up to date Up to
date
10. Greek salad
Food
item
Quality of the dish is
up to standard
Yes, no
Presentation of dish is up to standard Other
Tast
e
Textur
e
tempe
rature
balan
ce
Col
our
contr
ast
Plate
presentatio
n
shape Portio
n size
Moistu
re
conten
t
Greek
salad
No yes yes Up to
date
Up to date Up to
date
53

Template 3: Costing for required stock
Item name Qty required Unit Unit price Total price
chocolate
pudding
500 gram 3 £3 £9
Warm roasted
salad
Grilled fish
1 Kg 2 £5 £10
orange 2 kg 2 £7 £14
Shift 1: Service period
Shift 1: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
Documentation Student Supervisor’s
54

process signature signature
 Bulk cooking
operation
 Festivals
 Strawberry
pancake
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: In strawberry pancake the main task was chocolate pudding and preparation iof
strawberry pancake to customers.
Feedback to student
Shift 2: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
55

 Bulk
cooking
operation
 Festivals
 Cheese and
tomato
croissant
Calculate
food
supplies
for
service
period
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: The main task of cheese and tomato cross ant was swishing cheese and slicing tomato
as per requirement of customers choice.
Feedback to student
Shift 3: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
operation
 Festivals
 Orange
juice
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
 Kitchen
workflow
schedule
 Purchase
orders
 Food
preparation
56

freeze
 Fresh
cook
list
Summary of tasks: Making orange juice is not an easy task but adding sugar and serving it in an effective
manner was the main task.
Feedback to student
Shift 4: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
operation
 Festivals
 Warm
roasted
salad
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
57

Summary of tasks: Making warm roasted salad is also an easy task but mixing all vegetables in an
appropriate quantity according to the taste and adding spices in it was the main task.
Feedback to student
Shift 5: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
operation
 Festivals
 Potato and
leek soup
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: For potato and leek soup, we will required to boil it on appropriate temperature.
Feedback to student
58

Shift 6: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
operation
 Festivals
 Grilled fish
with lemon
butter
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: Making a tasty grilled fish with lemon butter is quite difficult because customers
require proper and effective taste of non-vege so freezing fishes and frying it on appropriate measure4 and
alos adding lemon was the main task.
Feedback to student
Shift 7: Service period
Student ID Student name
59

Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk cooking
operation
 Festivals
 Vegetable
polenta
casserole
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: There is no requirement of taking extra care in making vegetable polenta excepting
boiling corns.
Feedback to student
Shift 8: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food Food Documentation Student Supervisor’s
60

supplies production
process
signature signature
 Bulk
cooking
operation
 Festivals
 chocolate
pudding
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: It is so easy to make chocolate pudding as there is only requirement of adding chocolate
sauce with vanilla ice-cream in an appropriate quantity.
Feedback to student
Shift 9: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
Calculate
food
 Bulk
cooking
 Kitchen
workflow
61

operation
 Festivals
 orange
Bavarois
supplies
for
service
period
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
Summary of tasks: The main task in orange bevarois is serving it in an effective manner with cream
Chantilly.
Feedback to student
Shift 10: Service period
Student
ID
Student name
Date Start time Finish
time
Completed during the shift
Food
service
style
Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
Bulk
cooking
operation
Festivals
Calculate
food
supplies
for
service
 Cook
freeze
 Fresh
cook
 Cook
 Kitchen
workflow
schedule
 Purchase
orders
62

period chill for
5 days
shelf life
 Food
preparation
list
Summary of tasks: In bulk cooking we require to measure all food items in an appropriate
manner by focusing on workflow schedule.
Feedback to student
Shift 11: Service period
Student
ID
Student name
Date Start time Finish
time
Completed during the shift
Food
service
style
Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
Bulk
cooking
Spiced
pumpkin
soup
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
freeze
 Fresh
cook
Cook chill for 5
days shelf life
 Kitchen
workflow
schedule
 Special food
production
requirement
sheet
 Purchase
orders
 Food
preparation
list
63

Summary of tasks: In spiced pumpkin soup we require to mainly focus on quantity of species for
making it as per the taste of customer and appropriate quantity of coconut milk.
Feedback to student
Shift 12: Service period
Student ID Student name
Date Start time Finish
time
Completed during the shift
Food service style Food
supplies
Food
production
process
Documentation Student
signature
Supervisor’s
signature
 Bulk
cooking
operation
 Festivals
 Greek salad
Calculate
food
supplies
for
service
period
 Bulk
cooking
Cook
chill for
extended
life
 Cook
chill for
5 days
shelf life
 Kitchen
workflow
schedule
 Special
food
production
requiremen
t sheet
Summary of tasks: Making salad is not a difficult task but while making Greek salad we need to add olive
oil in all vegetables in an appropriate quantity otherwise it may become greasy and oily.
Feedback to student
64