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  • Commodity Chronological List

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    This document outlines the tasks and timeline for 4 workers to prepare and serve a meal of alfredo chicken and pasta, spiced green beans, and a citrus-peach smoothie. It includes details of each worker's responsibilities from 9:30-11:50, including meal preparation, plating instructions, and clean-up duties. The evaluation criteria assess menu coordination, recipe challenges, waste reduction, food safety, and task organization.

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    commodity chronological list

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    This document outlines the tasks and timeline for 4 workers to prepare and serve a meal of alfredo chicken and pasta, spiced green beans, and a citrus-peach smoothie. It includes details of each worker's responsibilities from 9:30-11:50, including meal preparation, plating instructions, and clean-up duties. The evaluation criteria assess menu coordination, recipe challenges, waste reduction, food safety, and task organization.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    33 views5 pages

    Commodity Chronological List

    Uploaded by

    api-316488632
    This document outlines the tasks and timeline for 4 workers to prepare and serve a meal of alfredo chicken and pasta, spiced green beans, and a citrus-peach smoothie. It includes details of each worker's responsibilities from 9:30-11:50, including meal preparation, plating instructions, and clean-up duties. The evaluation criteria assess menu coordination, recipe challenges, waste reduction, food safety, and task organization.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    220 EVALUATION

    Name _____Molly Crenshaw______ Unit _____4___

    MENU
    Alfredo Chicken and Pasta
    Spiced Green Beans

    MEAL _Commodity

    Citrus-Peach Smoothie
    DINING TIME 11:30

    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?

    Linens/Meal service?
    Lab skills what was learning experience?

    Lab execution

    E
    CLEAN-UP SPECIFIED?
    Kitchen during prep

    Dishwasher
    After meal

    CHRONOLOGICAL LIST
    TIME
    9:30

    WHO
    Worker #1

    WHAT
    Meeting

    SPECIAL INSTRUCTIONS

    9:35

    start chicken

    10:15

    finish chicken and set aside

    10:20

    clean accumulated dishes

    10:45

    get plates

    10:50

    pour sauce on chicken and pasta

    WHO/TIME
    Worker #1
    10:45

    PLATING DIRECTIONS
    WHAT/AMOUNTS
    UTENSIL/LINENS
    chicken
    get dinner plates

    CLEAN-UP INSTRUCTIONS
    WHO/TIME
    Worker #1
    11:50

    WHAT
    put away dishes

    GARNISH

    CHRONOLOGICAL LIST
    TIME
    9:30
    9:35

    WHO
    Worker #2

    WHAT
    Meeting
    start pasta

    10:50

    finish pasta and plate

    11:00

    help with smoothie

    WHO/TIME
    Worker #2
    10:50

    SPECIAL INSTRUCTIONS

    PLATING DIRECTIONS
    WHAT/AMOUNTS
    UTENSIL/LINENS
    pasta
    dinner plate

    GARNISH

    CLEAN-UP INSTRUCTIONS
    WHO/TIME
    Worker #2
    11:20

    WHAT
    sweep floors

    CHRONOLOGICAL LIST
    TIME
    9:30

    WHO
    Worker #3

    WHAT
    Meeting

    SPECIAL INSTRUCTIONS

    9:35

    get ingredients for green beans

    9:45

    help with pasta

    10:20

    start green beans

    10:50

    plate green beans

    11:00

    Start smoothie

    11:10

    serve in glasses

    WHO/TIME
    Worker #3
    11:10

    PLATING DIRECTIONS
    WHAT/AMOUNTS
    UTENSIL/LINENS
    cup smoothie
    glass cups

    GARNISH

    CLEAN-UP INSTRUCTIONS
    WHO/TIME
    Worker #3
    11:20

    WHAT
    wipe off countertop

    CHRONOLOGICAL LIST
    TIME
    9:30

    WHO
    Worker #4

    WHAT
    Meeting

    SPECIAL INSTRUCTIONS

    9:35

    get ingredients for sauce

    10:00

    start alfredo sauce

    10:15

    set aside until chicken is done

    10:30

    clean work space

    11:00

    get glasses for smoothies

    WHO/TIME
    Worker #4
    11:00

    Use for chicken and for


    pasta

    PLATING DIRECTIONS
    WHAT/AMOUNTS
    UTENSIL/LINENS
    get tablecloth and napkin

    GARNISH

    CLEAN-UP INSTRUCTIONS
    WHO/TIME
    Worker #4
    11:50

    WHAT
    clean dishes after eating

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