Page 121 - NEA NEWHERE FLIPBOOK

PRODUCTION PLAN
KNOWLEDGE CHECK
Number the steps to to making lasagne from first task to to last:
MAKING FRESH PASTA
MAKING BÉCHAMEL SAUCE
FRYING THE MINCE MEAT PURÉEING THE GARLIC
SIMMERING THE SAUCE
GRATING THE CHEESE ADDING THE HERBS
CLEANING THE AREA
DICING THE ONIONS AND MUSHROOMS
LAYERING THE THE PASTA
BOLOGNESE AND BÉCHAMEL SAUCE
TOGETHER
CHECKING THE INGREDIENTS ARE IN IN DATE
WASHING HANDS AFTER HANDLING RAW MEAT WASHING THE VEGETABLES IN IN IN COLD RUNNING WATER
WASHING HANDS AFTER HANDLING RAW VEGETABLES PEELING THE ONIONS AND GARLIC
PLACING THE EGGS AND AND FLOUR INTO A A A A WELL AND AND MIXING
CHECKING THE EQUIPMENT IS CLEAN AND IN IN GOOD ORDER
PLACE THE THE LASAGNE INTO THE THE OVEN FOR 30 MINUTES WASHING YOUR HANDS WITH HOT SOAPY WATER
KNEAD THE FRESH PASTA
FOR 5 MINUTES WEIGHING OUT THE INGREDIENTS PLACE ANY FOOD DEBRIS STRAIGHT INTO THE BIN AFTER USE
WASH THE BENCH WITH HOT SOAPY WATER
SEASONING THE MEAT MAKING FRESH PASTA
ADDING THE THE RED WINE TO THE THE MINCE TURN DOWN THE THE HEAT ON THE STOVE
ROLLING OUT THE FRESH PASTA
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ADDING THE CHOPPED TOMATOES