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1.02 I Preparation Tasks List

1.02 I Preparation Tasks List. Preparation Tasks. Listing of preparation Tasks: 1-8. All recipes are different. Tasks may be more or less complex. Dovetailing is accomplished during lab by multi-tasking. This means tasks can be done at the same time to save time and energy. Wash hands

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1.02 I Preparation Tasks List

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  1. 1.02 IPreparation Tasks List 1.02I Listing Preparation Tasks

  2. Preparation Tasks Listing of preparation Tasks: 1-8 • All recipes are different. Tasks may be more or less complex. • Dovetailing is accomplished during lab by multi-tasking. This means tasks can be done at the same time to save time and energy. • Wash hands • Set the table • Open all packages • Wash /rinse produce and other ingredients if necessary 1.02 I Listing Preparation Tasks

  3. Preparation Tasks Listing of Preparation 5.Prep ingredients • Measuring ingredients. Ingredients should be assembled before beginning measuring and preparation. • Prepare equipment • Clean as you go • Put the ingredients in blender 1.02I Listing Preparation Tasks

  4. Listing of Preparation Tasks • Blend • Serve in paper cups • Final cleanup Note:All of these tasks may be completed at the same time by lab members. 1.02I Listing Preparation Tasks

  5. Now it’s your turn! Listing of Preparation Tasks • Select a “SIMPLE” recipe from a cook book or the internet and apply a work plan with your group. 1.02I Listing Preparation Tasks

  6. 1.02 C Work Plans The secret for success! 1.02C Work Plans

  7. Why use a work plan? • It is important to use a work plan to help meal preparation run smoothly. • To implement a work plan, follow these steps: Steps 1- 5 1.02C Work Plans

  8. Step 1 Steps for Pre-preparation1. Select, read, and interpret the recipe Ingredients: 2 cups vanilla low-fat yogurt 1 pkg.  (10 oz.) frozen strawberries in lite syrup, thawed 1-1/4 qt. (5 cups) cold water, divided 1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix* Directions: PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend on medium speed 1 min. or until smooth. POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water. SERVE over ice cubes, if desired. Store in refrigerator. *NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe. • Note the ingredients needed for the item. • Note the equipment that will be used in preparation. • Notice cooking time and temperature • Notice cooking terms A1.02C Work Plans

  9. Steps for Pre-preparation2. List preparation tasks Step 2 Ingredients: 2 cups vanilla low-fat yogurt 1 pkg.  (10 oz.) frozen strawberries in lite syrup, thawed 1-1/4 qt. (5 cups) cold water, divided 1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix* Directions: PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend on medium speed 1 min. or until smooth. POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water. SERVE over ice cubes, if desired. Store in refrigerator. *NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe. • Note the step- by- step instructions and preparing/ mixing /cooking terms. A1.02C Work Plans 9

  10. Steps for Pre-preparation3. Prepare timetable and market order Step 3 Ingredients: 2 cups vanilla low-fat yogurt 1 pkg.  (10 oz.) frozen strawberries in lite syrup, thawed 1-1/4 qt. (5 cups) cold water, divided 1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix* Directions: PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend on medium speed 1 min. or until smooth. POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water. SERVE over ice cubes, if desired. Store in refrigerator. *NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe. • List needed ingredients • List amount of ingredients • List on-hand ingredients • Calculate amount needed to purchase • List amount needed to purchase • Teacher or assigned student will compile market orders for labs and complete one master market order . A1.02C Work Plans

  11. Steps for Pre-preparation4. Make and carry out the work plan Step 4 Ingredients: 2 cups vanilla low-fat yogurt 1 pkg.  (10 oz.) frozen strawberries in lite syrup, thawed 1-1/4 qt. (5 cups) cold water, divided 1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix* Directions: PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend on medium speed 1 min. or until smooth. POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water. SERVE over ice cubes, if desired. Store in refrigerator. *NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe. • Note the equipment that will be used in preparation. (look for underlined equipment) 11 1.02C Work Plans

  12. Steps for Pre-preparation 5. Evaluate the work plan. Step 5 Ingredients: 2 cups vanilla low-fat yogurt 1 pkg.  (10 oz.) frozen strawberries in lite syrup, thawed 1-1/4 qt. (5 cups) cold water, divided 1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix* Directions: PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend on medium speed 1 min. or until smooth. POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water. SERVE over ice cubes, if desired. Store in refrigerator. *NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe. • Note the ingredients needed for the item. A1.02C Work Plans 12

  13. 1.02 M Timetables 1.02M Timetables

  14. Why is a timetable important? • The timing of tasks is important to ensure the completion of recipes in food lab or at home. • A timetable is implemented by dividing a sheet into six categories : 1.02M Timetables

  15. 1. List Tasks 1. List tasks – This should be your first column • List all tasks from pre-preparation to clean-up • For example, you would start with getting the ingredients, then getting equipment, and so on.. These tasks can all be Dovetailed (Multitasked) 1.02M Timetables

  16. Pre-Preparation and Preparation Columns • 2. List Pre-preparation time: List time needed to execute the pre-preparation steps. • 3. List Preparation time: List the time that you think is going to take to execute each step, such as opening packages, mixing ingredients, or clean up. It is better to allow too much time than too little. 1.02M Timetables

  17. List Cooking Time 4.List Cooking time: In the fourth column, always record the time that each dish needs to cook. 1.02M Timetables

  18. Calculate Total time: In the fifth column, you add of the pre-preparation, preparation and cooking times. If the pre-preparation is 3 minutes, preparation time is 3 minutes and cooking time is 10 minutes then the total time is 16 minutes for the dish. • Calculate Starting Time: In the sixth column, you subtract the total time needed to prepare the recipe from the desired serving time. If the meal needs to served at 6:00. Subtract 16 minutes from 6:00, this means the dish needs to be started by 5:44 to be ready on time. 1.02M TimeTables

  19. 1.02 M Timetables 1.02M Timetables

  20. Why is a timetable important? • The timing of tasks is important to ensure the completion of recipes in food lab or at home. • A timetable is implemented by dividing a sheet into six categories : 1.02M Timetables

  21. 1. List Tasks 1. List tasks – This should be your first column • List all tasks from pre-preparation to clean-up • For example, you would start with getting the ingredients, then getting equipment, and so on.. These tasks can all be Dovetailed (Multitasked) 1.02M Timetables

  22. Pre-Preparation and Preparation Columns • 2. List Pre-preparation time: List time needed to execute the pre-preparation steps. • 3. List Preparation time: List the time that you think is going to take to execute each step, such as opening packages, mixing ingredients, or clean up. It is better to allow too much time than too little. 1.02M Timetables

  23. List Cooking Time 4.List Cooking time: In the fourth column, always record the time that each dish needs to cook. 1.02M Timetables

  24. Calculate Total time: In the fifth column, you add of the pre-preparation, preparation and cooking times. If the pre-preparation is 3 minutes, preparation time is 3 minutes and cooking time is 10 minutes then the total time is 16 minutes for the dish. • Calculate Starting Time: In the sixth column, you subtract the total time needed to prepare the recipe from the desired serving time. If the meal needs to served at 6:00. Subtract 16 minutes from 6:00, this means the dish needs to be started by 5:44 to be ready on time. 1.02M TimeTables

  25. Let’s make a timetable! • Let’s make a timetable with a recipe of your choice • Pretend that class starts a 8:00 a.m. and ends at 9:30 a.m. • Remember the steps? List each: • List tasks • List pre-preparation time • List preparation time • List cooking time • Calculate total time • Calculate starting time 1.02M TimeTables

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