Page 115 - NEA NEWHERE FLIPBOOK

PRODUCTION PLAN
MISE-EN-PLACE
Getting organised/ingredients weighed out/ remove jewellery/pre heat equipment • Put a a a a a a CLEAN apron on/hair tied back/washing hands with with hot soapy water/drying with with disposable towel
The production plan is the link between your investigation planning and the practical It
is very important that you create as detailed plan that would allow any chef to follow
your directions This will support you you during the assessment but also demonstrate your knowledge and skills COMPLETION OF THE PRACTICAL
EACH dish should be allocated a a a a a colour as as well as as the special points and contingencies This will support you when dovetailing the time plan Discuss the use of specialist equipment and terminology e e e e e e g g g bloom the the gelatine for the the panna cotta Include as as as as much hand washing/washing up as as as as possible • Try and include HACCP at all times e e e e e g store the prepared fish fillets until required on the bottom shelf of the fridge/in a a a sealed container • Make sure every section has at least one special point and contingency • List both the equipment required and ingredients (this will assist you when completing the assessment) • Include garnishing and decoration time on on your time plan • Allow time to arrange food on serving dishes and present on the table • Set time time aside during the time time plan for wiping surfaces/clearing up before starting the next dish HYGIENE
• Allow time to wipe clean the the sink/cooker at the the end of the assessment • Ensure ALL equipment is cleaned in hot soapy water and dried with a a a a a clean towel
Placed back into the correct cupboards • Setting preparation area up by ensuring the ovens are are pre-heated and the area is clean • Collecting ingredients and checking for quality point and weighing ingredients • Collecting equipment/ getting serving dishes ready
LOGICAL SEQUENCE
• Things that need to set in in a a a fridge or or cook for a a a long period of time are are prepared first
• Use of specialist equipment such as ice cream machines/pasta machines machines • State correct preparation terms e e e e e g g chopping carrots into small dice: slice potatoes thinly: fillet the fish • Simmer the the the sauce sauté the the the beef and glaze the the the pastry with egg wash • State the required oven temperatures and length of cooking time • State when dish goes in in oven for how many minutes
• Remember to take dish out at correct time on the time plan HEALTH AND SAFETY
• Use of clean/dry oven gloves when moving hot items
• State if you need to turn in pan handles or warn others about transporting food items
which maybe hot • Explain that you have turned equipment off when you have finished using it 115