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