220 EVALUATION

MENU

Name: Rachel Erdman

Unit: 2

MEAL: Elementary School

Lunch
Chicken Nuggets
Ricotta Ravioli with Tomato Sauce
Crispy Kale Chips
Lemonade Iced Tea

P
DINING TIME 11:00

O
MARKET ORDER - Correct and on time
RECIPES (full page)
Challenging
Coordinate with specific meal
VARIETY of Color, Flavor, Texture, Temperature

Sources
Active + Passive = Total
Yields Serving Sizes

D
PREPARATION
Coordinated

Waste?

I
Lab skills what was learning experience?

Lab execution

E
CLEAN-UP SPECIFIED?

Dishwasher

Kitchen during prep

#1: While pasta dough is chilling
#2: after tea and after blending sauce
#3: after kale is complete
#4: between ricotta and chicken

After meal
Everyone

CHRONOLOGICAL LIST
TIME
9:35
9:40

9:50
10:10
10:20
10:30
10:40
10:45
11:00

WHO
#1
#2
#3
#4

WHO
#1
#2

WHO
everyone
#1
#2
#3
#4
#2
#3
#3
#4
#1
#2
#1
#4
#3
#1
#2
#4
#3
everyone

WHAT
SPECIAL INSTRUCTIONS
kitchen meeting
hand out recipes
begin ravioli dough
begin steeping tea
wash and prepare kale
preheat oven to 275*
begin ricotta filling
chill until ready to fill
add rest of ingredients to tea chill until ready to serve
put kale in oven
remove kale and allow to cool
set oven to 350*
prepare chicken (cut and put on breading)
roll out pasta dough
blend tomato sauce
fill and shape ravioli
boil water for cooking pasta
put chicken in oven
gather plates, utensils, and linins
cook pasta
plate when done
heat pasta sauce
plate when done
remove chicken from oven plate when done
plate kale and tea
get some ice
eat!

PLATING DIRECTIONS
WHAT
UTENSIL
GARNISH
ravioli
oval plate, fork and knife
N/A
Navy linins
pasta sauce
small round cup/bowl
kale
on oval plate
Tea
mason jar
chicken
on oval plate

CLEAN-UP INSTRUCTIONS
WHAT
wash dishes
rinse dishes

#3
#4

dry dishes
wipe down space