Professional Development: Kitchen Management and Recipe Portfolio Plan

This portfolio plan delves into the multifaceted world of kitchen management, emphasizing the importance of efficient workflows, standardized recipes, and organizational strategies. The plan outlines the aims and objectives of the module, focusing on developing culinary skills, understanding recipe specifications, and staying abreast of industry trends. It features two detailed standard recipes for Chicken Potato Bake and Chicken Supreme, including ingredients, production methods (mise en place, cooking/preparation, and presentation/service), and recipe references. A work schedule and cooking utensil requirements are also provided, alongside a discussion of the critical role of portfolio planning in ensuring high-quality food production and efficient operations within a kitchen environment. The conclusion highlights the significance of portfolio planning in optimizing business strategies, capacity planning, and resource management, ultimately enhancing visibility and control within the organization. The portfolio also includes a comprehensive bibliography of relevant sources.

Portfolio Planning 1
Portfolio Planning
By [Name]
Course
Professor’s Name
Institution
Location of Institution
Date

Portfolio Planning 2
Overall Framework
Introduction
Kitchen management is one of the most sensitive positions to be, it does not work as
exciting as it looks outside. Control of what people take is not such an easy task as it is what
determines customer satisfaction and income to the hotel management. It begins from managing
all workers from the cleaner all the way to the waiter (Purcel, 2013 p.54).
This portfolio plan will show indebt about kitchen management and preparation of dishes
following a specific recipe as well as proper chef preparations and organizational management.
For the efficiency and smooth flow of work in a hotel, proper schedules of work and
standardized recipes are of paramount importance. Portfolio planning is an important aspect in
the management and kitchen production as it enables the management to execute, plan and be
able to follow up on the daily activities of the firm that will eventually ensure high-quality
production at any time and by anyone in the organization (Stank and Laska, 2014).
Aims and Objectives of the module
 To enable one to develop various skills and techniques for the preparation of high class,
quality, and nutritious food
 Enables and allows one to know, understand and have first-hand information on the
organization's or firm's recipe specifications.
 To enable individuals of interest to learn or know when, where and how to find
information on the new trends and dynamics of the industry.

Portfolio Planning 3
 Enables one to know or learn on different ways of food preparation and display with an
aim of maximizing the company's product and capital-output.
 To ensure the production of food is of high-quality standard and nutritional value.
STANDARD RECIPE- SERVED
DISH NAME: Dish – Chicken Potato Bake
INGREDIENTS
QUANTITY
FOR TEN
Onion 4 pieces
Garlic 2 pieces
Vegetable oil or butter 5 tablespoonful
Salt ½ tablespoon
Carrots 4 pieces
Potatoes 10 pieces
Savoy Cabbage ¼ piece
Pepper ½ teaspoon
Parsnips 5 pieces

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PRODUCTION METHOD
MISE EN PLACE
 Peel and cut the onions into pieces
 Peel off and smash the garlic cloves
 Measure the vegetable oil
 Cut the carrots into sizeable pieces
 Measure the salt Cut the parsnips Cut the cabbage into the required sizes
COOKING / PREPARATION
 Put the ingredients together
 Heat the vegetable oil in the medium pot. The put some sliced onions into it,
 Add ginger, cumin, and pepper and mix them with garlic and onions, stir for
about one minute then add cabbage into it. Cook in low-medium heat by lowering
the heat, cover and let it cook for about three minutes. Stir once again as you
cover it, let it cook till it has all wilted after about 5 minutes
 Add two cups of water, carrots, and potatoes. Increase the heat and cover then
leave it to cook for about 15 minutes till the vegetables are ready

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PRESENTATION AND SERVICE
 Choose the right plate, in terms of size and complementary value
 Place food accordingly, begin with the most food at the base
 Top up the food with sauces in a pleasant manner to create and enhance the taste
 Cut meat horizontally to enhance the aesthetic beauty
 Put decorations and edible garnishes
Plated-Recipe Reference
Arendholz, J., Bublitz, W., Kirner, M., & Zimmermann, I. (2013). Food for thought–or, what’s
(in) a recipe?: A diachronic analysis of cooking instructions. In Culinary Linguistics (pp. 119-
138). John Benjamins.
Jermsurawong, J., & Habash, N. (2015, September). Predicting the structure of cooking recipes.
In Proceedings of the 2015 Conference on Empirical Methods in Natural Language
Processing (pp. 781-786).
PARRY, D. A. (2016). THE ORGANOLEPTIC QUALITIES OF PROTEIN FOODS (WITH
SPECIAL REFERENCE TO COOKING PROCEDURES). Proteins as Human Food:
Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham,
1969, 365.
Work Method

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 Peel and cut the onions into pieces
 Peel off and smash the garlic cloves
 Measure the vegetable oil
 Cut the carrots into sizeable pieces
 Measure the salt Cut the parsnips Cut the cabbage into the required sizes
 Put the ingredients together
 Heat the vegetable oil in the medium pot. The put some sliced onions into it,
 Add ginger, cumin, and pepper and mix them with garlic and onions, stir for about one
minute then add cabbage into it. Cook in low-medium heat by lowering the heat, cover
and let it cook for about three minutes. Stir once again as you cover it, let it cook till it
has all wilted after about 5 minutes
 Add two cups of water, carrots, and potatoes. Increase the heat and cover then leave it to
cook for about 15 minutes till the vegetables are ready
STANDARD RECIPE- PLATED

Portfolio Planning 7
DISH NAME: Dish – Chicken Supreme
INGREDIENTS
QUANTITY
FOR TEN
Onion 4 pieces
Garlic 2 pieces
Vegetable oil or butter 5 tablespoonful
Salt ½ tablespoon
Carrots 4 pieces
Potatoes 10 pieces
Savoy Cabbage ¼ piece
Pepper ½ teaspoon
Chicken supreme Full
Parsnips 5 pieces
PRODUCTION METHOD

Portfolio Planning 8
MISE EN PLACE
 Peel and cut the onions into pieces
 Peel off and smash the garlic cloves
 Measure the vegetable oil
 Cut the cabbage into the required sizes
 Chop the potatoes
 Slice chicken into sizeable pieces
COOKING / PREPARATION
 Put the ingredients together
 Heat the vegetable oil in the medium pot. The put some sliced onions into it,
 Add some salt and leave to cook, and then stir often. Add garlic cloves after one
minute of cooking; reduce the heat as you continue stirring until the onions turn
brown. Leave to cook for 5 more minutes.
 Add ginger, cumin, and pepper and mix them with garlic and onions, stir for
about one minute then add cabbage into it.
PRESENTATION AND SERVICE
 Choose the right plate, in terms of size and complementary value
 Place food accordingly, begin with the most food at the base
 Top up the food with sauces in a pleasant manner to create and enhance the taste
 Put decorations and edible garnishes
Dish-Recipe Reference

Portfolio Planning 9
Hema, K., Shakila, R. J., Shanmugam, S. A., & Jeevithan, E. (2015). Processing and storage of
restructured surimi stew product in retortable pouches. Journal of food science and
technology, 52(3), 1283-1289.
King, J. C., & Slavin, J. L. (2013). White potatoes, human health, and dietary
guidance. Advances in Nutrition, 4(3), 393S-401S.
Olatunde, G. A., & Atungulu, G. G. (2018). Emerging pet food drying and storage strategies to
maintain safety. In Food and feed safety systems and analysis (pp. 45-61). Academic Press.
Ušjak, L., Petrović, S., Drobac, M., Soković, M., Stanojković, T., Ćirić, A., & Niketić, M.
(2017). Essential oils of three cow parsnips–composition and activity against nosocomial and
foodborne pathogens and food contaminants. Food & function, 8(1), 278-290.
Culinary Skills Development

Portfolio Planning 10
Practical Cookery Assessment
Blue Print Image
Name____________________________________
Dish_____________________________________

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Group__________________ Date________
WORK SCHEDULE
FOOD PRODUCTION
Menu (Dishes): Chicken Potato Bake
TASK
SEQUENCE
SPECIFIC
DETAILS
1. Item
assembling All the required items are assembled, the ingredients to be used is availed
and ticked in the order book to avoid confusion
2. Materials
Used Ensure that all the cooking pots are availed and in the required number.
Check and confirm that the source of it is guaranteed, either cooking gas,
or by using charcoal

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3. Cleaning
items Before starting on the preparation, check and ensure that there are
cleaning items including detergents like hand gel and soap. Also avail the
hand wipers to be ready.
4. Mis en Place Start peeling, chopping into the required sizes and cutting the necessary
items of use in line with the Mis En Place technique, starting by cleaning
and washing them. Peel and chop the onions and put them in one plate,
do the same to garlic and the rest in accordance with mis en place style.
5. Heat/fire
source Confirm by the testing the power source and the regulator if properly
working. This will help to ensure smooth process to the end avoid
mishaps in the process.
6. Preparation
Put the vegetable cooking oil into the cooking pot and start the fire, allow
to melt well. Put onions and garlic and follow the recipe process for the
whole cooking procedures. Steps of cooking are followed as stated in the
recipe and cooking procedures, each step to be followed accordingly.
Ensure all the food has been cooked well and to the required standard
7. Selection Plate and dish selection should be done professionally putting into

Portfolio Planning 13
consideration the size, color and texture. Plates and dishes should be
chosen wisely
8. Serving Serve the prepared meal professionally to the quests. Serving is done in
line with professional means that include serving small portions of food,
beginning with the steamier at the bottom of the plate in that order and
finishing on top with edible garnishes.
9. Clearing Clear the table after being used to show some level of professionalism
takes the dishes and plates to the right place.
10. Cleaning Clean the table and the dishes after clearing the tables. This is the end of
the process
COOKING UTENSILS/EQUIPMENT REQUIREMENTS
2 large cooking pots 1 teaspoon Kitchen rack

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Kitchen Knives 1 tablespoon Kitchen spoon
spatula
4 small plates Kitchen scale
3 medium dishes Peelers
4 Serving dishes Cruet
2 Serving spoons Spice jar
SERVICE DISHES
Buffet stainless steel pot
Banquet serving dish
Serving plates
Classes of water
Conclusion

Portfolio Planning 15
In conclusion, I find after reviewing of module and learning experiences, a portfolio
planning which guarantees an efficient workflow in the food industry, the workload and
efficiency depend largely on the extent of planning accorded to any event. It further promotes the
workforce of the company or the firm by equipping the workers and leaders to work efficiently
and therefore realizing the objectives of the company. Portfolio planning is an important aspect
in the management and kitchen production as it enables the management to execute, plan and be
able to follow up on the daily activities of the firm that will eventually ensure high-quality
production at any time and by anyone in the organization.
Learning of this topic plays a critical role in students aspiring to work in a busy restaurant
or lead such an organization, it equips all with the necessary skills on efficiency and smooth flow
of work. The main aspect driven by portfolio planning and management helps in determining the
maximum mix and aligning of proposed projects for the great achievement of the organization’s
objectives and goals in an economically driven world.
Furthermore, under the learning of this module, I found out of great alignment and improvement
of business strategies including capacity planning, demand management, project and resource
management as one of the best feasibility aspect that improves and uplifts visibility and control
within the organization.
Bibliography

Portfolio Planning 16
Fernández-León, A.M., Fernández-León, M.F., González-Gómez, D., Ayuso, M.C. and Bernalte,
M.J., 2017. Quantification and bioaccessibility of intact glucosinolates in broccoli
‘Parthenon’and Savoy cabbage ‘Dama’. Journal of Food Composition and Analysis, 61, pp.40-
46.
Purcell, S., 2013. Effect of Modified Starch on Bake-Only Chicken Nuggets.
Reicks, M., Trofholz, A.C., Stang, J.S. and Laska, M.N., 2014. Impact of cooking and home food
preparation interventions among adults: outcomes and implications for future programs. Journal
of nutrition education and behavior, 46(4), pp.259-276.
ROAST, C.G.P., Chicken, S.R., Chicken, C.P., Ranch, O.P.G., Meatball, O.B., Tortellini, I.S.,
Chicken, S.C., Boats, L.Z., Quesadillas, S., Rustic, S.C. and Stew, C., 2015. Dinner menu.
Rokayya, S., Li, C.J., Zhao, Y., Li, Y. and Sun, C.H., 2013. Cabbage (Brassica oleracea L. var.
capitata) phytochemicals with antioxidant and anti-inflammatory potential. Asian Pacific Journal
of Cancer Prevention, 14(11), pp.6657-6662.
Weisberg, D.S., Hirsh-Pasek, K., Golinkoff, R.M. and McCandliss, B.D., 2014. Mise en place:
Setting the stage for thought and action. Trends in Cognitive Sciences, 18(6), pp.276-278.
Woodruff, S.J. and Kirby, A.R., 2013. The associations among family meal frequency, food
preparation frequency, self-efficacy for cooking, and food preparation techniques in children and
adolescents. Journal of nutrition education and behavior, 45(4), pp.296-303.