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Making a Work Plan

Making a Work Plan. work plan—a list of all the tasks you will have to do to prepare each dish in the meal and how long each task will take Read package instructions or recipe estimate your times

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Making a Work Plan

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  1. Making a Work Plan • work plan—a list of all the tasks you will have to do to prepare each dish in the meal and how long each task will take • Read package instructions or recipe • estimate your times • not all things are listed---if you have to add chopped vegetables, you will also have to include peeling and chopping vegetables • Dovetail when possible, overlapping tasks. For instance, if your mixture needs to chill, begin your cleanup while waiting for the mixture to chill.

  2. Making a schedule • helps you manage the meal preparation so that all tasks are coordinated and all food is ready to eat at the same time • first, decide the sequence for tasks to be completed • dovetail when possible • group similar tasks • prepare some things ahead of time

  3. Lab tips • don’t schedule 2 people in the same place at the same time • clear kitchen counters • review directions for each dish, get ingredients first • locate appropriate utensils • check off tasks as you complete them • clean up as you work • leave the kitchen as clean as you found it

  4. Lab plans • market order sheet---the shopping list. Be sure to list all items you need and put them in the correct categories • plan sheet---this is the only sheet you will have...include all recipe information and amounts you will need • Equipment list—helps you get all the equipment you need before you begin • Each lab is worth 70 points. The most important things you can do to get all these points are to • know what tasks you are responsible for, • work together, • use common sense, and • clean up after yourself.

  5. Using the recipe on the next slide, work with your team to complete your foods laboratory sheets • Plan to use 50 minutes of class time • Before turning them in, each of you are to review and initial, indicating you understand your instructions and responsibilities • Remember—your lab sheets will be all you have to help you prepare the recipe successfully.

  6. Sugar-Crusted Almond Pastries • 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls • ½ cup butter (do not use margarine) • 2cups slivered almonds • 1 1/3 cups sugar • 1.Heat oven to 375°F. Unroll both cans of dough into 2 large rectangles. Place in ungreased 15x10x1-inch baking pan; press over bottom to form crust. Press perforations to seal. • 2.Melt butter in medium saucepan over medium heat. Add almonds and sugar; cook 5 to 8 minutes or until nuts just begin to brown, stirring frequently. Spoon and spread mixture evenly over dough. • 3.Bake at 375°F. for 11 to 16 minutes or until crust is deep golden brown. Cool 30 minutes. Cut into squares. Serve warm or cool.

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