Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: 3 hours

Menu and no. of serves:

Menu :
1. Set 1 (Breakfast) – Vegetable curry and apple crumble
2. Set 2 (Lunch) - Roast and vegetable salad
3. Set 3 (Lunch) - Crumbled Calamari
4. Set 4 - Roasted vegetable salad
5. Set 5 - Summer tagliatelle
No. of serves : 4

Special customer requests/ dietary needs and no. of serves

This meal has a high proportion of vegetables which are very essential for good health. It prevents chronic diseases by providing the body with
disease-fighting mechanism like vitamins and other nutrients.
Adjustments required to menu/ ingredients/ recipe:
The menu is recommended for A la carte. The vegetables provided for the vegetable curry can be substituted by considering the vegetable volume
and not the weight (Nagi, 2017).
Is this an event or function?  Yes  No
If yes, identify schedule:

Portion control: 5

Food production process: Food service style:

 bulk cooking   à la carte

 cook chill for extended life  buffet
 set menu
 cook chill for five day shelf life
 table d’hôte
 cook freeze  bulk cooking
 fresh cook  operations
 functions and events
 festivals

Ingredient list
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for quantity
quantity
Meat, Poultry Fish / Seafood
 Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for quantity
quantity
Dry Goods / Other Frozen Goods

Calamari tubes Crumbled calamari 2 kg Buttermilk Crumbled calamari 0.5 cup

Flour Crumbled calamari 2 cups Vinegar Roasted vegetable salad 0.25 cup
Sweet potatoes Sweet potato fries 2 kg
Frying oil Crumbled calamari 1 cooking Fruit / Vegetables
spoon
Salt Crumbled calamari 0.5 Lemon wedges Crumbled calamari and 10 pieces
teaspoon Summer tagliatelle
Paprika Crumbled calamari, Sweet 2 teaspoon Lemon juice Crumbled calamari 1 litre
potato fries and vegetable
curry
Cayenne Crumbled calamari and 0.5 Cauliflower Vegetable curry 2 cups
vegetable curry teaspoon
Cumin powder Vegetable curry 0.5 Thyme leaves Vegetable curry 2
teaspoon handful
Curry powder Vegetable curry 0.5 Onions Vegetable curry and 1.5
teaspoon Roasted vegetable salad
Spice powder Vegetable curry 0.5 Spinach Vegetable curry 2 handful
teaspoon
Potato Vegetable curry 1 kg Tomato Vegetable curry 0.8kg

Olive oil Roasted vegetable salad, 1 cup Garlic cloves Vegetable curry, Summer 6.5
Summer tagliatelle and tagliatelle and Roasted
Sweet potato fries
Ground black pepper Roasted vegetable salad vegetable salad 1
1 Eggplant Roasted vegetable salad
Red bell pepper Roasted vegetable salad 0.5 Parsley Roasted vegetable salad 0.25 cup
teaspoon
Salt All 4 teaspoon Oregano Roasted vegetable salad 3
tablespoo
ns
Garlic powder Sweet potato fries 1 teaspoon Asparagus Roasted vegetable salad

Almonds Summer tagliatelle 50g Yellow squash Roasted vegetable salad 2 small-
sized
Fresh basil Summer tagliatelle 30g

Green beans Summer tagliatelle 125g

Tgliatelle Summer tagliatelle 300g

 Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for quantity
quantity
Saucepan 1 Serving plates All 25
Crumbled calamari
Stove Crumbled calamari 1 Serving bowls All 10
Mixing bowls All 3 Oven All 2

Paper towel Crumbled calamari 2 Broom All 2

Deep fryer Crumbled calamari 1 Mop All 2

Large cooking pot Vegetable curry 3 Mortar and pestle Summer tagliatelle 1

Cooking spoon All 25

Knives All 2

Chopping board All 2

Cups All 25

Plates All 25

Baking sheet Roasted vegetable salad and 3

sweet potato fries
Set 1: Crumbled calamari (Joanne, 2018)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 6:30 - Collect ingredients and equipment Ingredients: squid, lemon Kitchen Staff 1: To get the ingredients from the
6:40 juice, flour, cayenne staff store.
pepper, paprika, salt, Staff 2: To set the stovetop and the
buttermilk, cooking oil, saucepan.
Equipment: saucepan, Staff 3 and 4: To assist in assembling
stovetop, mixing bowls, the equipment.
paper towel, deep fryer.
2. 6:40 – Take the calamari and soak it in Mixing bowl Kitchen Staff 4: To assist in soaking the
7.10 lemon juice. Then let it settle for 30 staff calamari in lemon juice.
min.
3. 6:45- Preheat the cooking oil to 375 oF. Oven Kitchen Staff 1: Maintain the heating.
6:50 staff
4. 6:50 - Mix the flour, cayenne, paprika and 3 Bowls Kitchen Staff 2: To prepare spiced flour.
6:55 salt. Then add half of this mixture staff Staff 3: To prepare buttermilk.
to the second bowl. Add buttermilk Staff 4: To prepare spices.
into the third bowl.
5. 6:55-7:00 Dredge each calamari piece into the Bowls Kitchen Staff 1: To combine the mixed content.
spiced flour. Then add into staff
buttermilk and flour.
6. 7:00 - Fry the calamari. This is done in Frying saucepan and paper Kitchen Staff 2: To assist in frying the
7:05 batches for about 4 minutes until towel staff calamari.
turns golden brown. Staff 3: To drain and salt the calamari.
Then drain and add salt.
7. 7:05 - Prepare lemon wedges and fried Cups, plates and forks. Kitchen Staff 1 to prepare lemon wedges.
7:20 calamari for serving. staff Staff 2 and 3 to serve.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
9. 7:20 – 7: Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the cups on cup shelves.
Staff 4 to clean the Kitchen table.

10. 7:30-7:40 Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
11. 7:40 – Discuss the comments and any Nil All of us
7:45 suggestion from the customers.
Discuss the cooking of the next
menu.
12. 7:45-7:50 Identify the next menu and list Nil All of us
down the ingredients
Set 2: Vegetable curry
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: Curry powder, Kitchen Staff 1: To get the ingredients from the
11:15 spice powder, paprika, staff store.
thyme leaves, onions, Staff 2: To set the equipment ready.
spinach, potato, Staff 3 and 4: To arrange the dining
cauliflower, cumin powder, room.
cayenne
Equipment: Large cooking
pot, cooking spoon, mixing
bowls, knife, chopping
board, cups and plates
2. 11:15 - Pour oil and then add garlic, cayenne Cooking pot (large) Kitchen Staff 3: To warm.
11:20 and onion into the pot. Heat the staff
content for 2 min until it is
translucent.
3. 11:20 - Mix the spice and then add to the pot. Stovetop, mixing bowl, pot Kitchen Staff 3 to mix the spice.
11:25 Then add capsicum and leave it for 1 and cooking spoon. staff Staff 1 and 2: Maintain the heating,
minute. cook and remove it from the stove.
4. 11:25 - Add potato, cut tomato and Knife and chopping board Kitchen Staff 4 to prepare and add potato and
11:45 cauliflower and mix gently. Heat staff tomato.
with medium heat for 20 minutes
until the potato is soft.
5. 11:45 - Cut and then add the spinach and Knife and chopping board Kitchen Staff 1 to prepare and add the spinach.
11:50 leave it to heat for 3 minutes staff
7. 11:45 - Prepare for serving Cups and plates Kitchen Staff 1 and 2 to serve yogurt and
12:10 staff oatmeal.
Staff 2 and 3 to serve roasted seeds and
fruits.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
8. 12:10 - Clean the equipment and the benches Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
12.20 used with clean water Kitchen towels Staff 3 to dry and arrange the cups on cup shelves.
Staff 4 to clean the Kitchen table.

9. 12:20 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:30 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
10. 12:30 - Discuss the comments and any Nil All of us
12:45 suggestion from the customers.
Discuss the cooking of the next
menu.
11. 12:45- Identify the next menu and list down Nil All of us
1.00 the ingredients
Set 3: Roasted vegetable salad (Mo, 2018)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: Eggplant, Kitchen Staff 1: To get the ingredients from the
11:15 yellow squash, asparagus, staff store.
red bell pepper, onion, Staff 2: To set the preheating oven at
garlic, olive oil, vinegar, 200 oC.
parsley, lemon, oregano, Staff 3 to collect the equipment.
ground black pepper. Staff 4 to prepare the baking sheet.
Equipment: baking sheet,
plates, cups and oven.
2. 11:15 - Spread the yellow squash, onion, Baking sheet Kitchen Staff 3: To assist in spreading.
11:20 asparagus garlic and the eggplant staff
on the baking sheet.
3. 11:20 - Bake for 15 minutes until all the Oven Kitchen Staff 1 to bake.
11:25 content are tender. staff Staff 2 to assist in transfer and
4. 11:25 - Transfer the content into a mixing Mixing bowl Kitchen whisking.
11:45 bowl. staff
5. 11:45 - Whisk olive oil, vinegar, salt, Bowl Kitchen
11:50 lemon juice, pepper and parsley in staff
a bowl. Then pour into the bowl.
6. Prepare for serving Cups, plates and forks. Kitchen Staff 3 and 4 to serve,
staff
12:10 - End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
12.20 Reporting Requirements
7. 12:20 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
12:30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the cups on cup shelves.
 Staff 4 to clean the Kitchen table.

8. Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
12:30 - Post Service Debrief Equipment/Systems Communication (Who, About what?)
12:45
9. 12:45- Discuss the comments and any Nil All of us
1.00 suggestion from the customers.
Discuss the cooking of the next
menu.
10. 7:55-8:00 Identify the next menu and list Nil All of us
down the ingredients
Set 4: Sweet potato fries (Bittman, 2017)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: Peeled sweet Kitchen Staff 1: To get the ingredients from the
11:15 potatoes, olive oil, garlic staff store.
powder, paprika, salt and Staff 2: To set the equipment ready.
black pepper. Staff 3: To heat oven to 200 oC arrange
Equipment: saucepan, oven, the dining room.
kitchen gloves, plates
2. 11:15 - Cut the sweet potatoes into sticks Knife and bowl. Kitchen Staff 3: To assist in cutting the sweet
11:20 long and coat them with oil. staff potatoes.
Staff 4 to toss with oil.
3. 11:20 - Then mix salt and pepper in a small Bowl and baking sheets. Kitchen Staff 1 to mix salt and pepper.
11:25 bowl. Then mix with the sweet staff Staff 2 to toss sweet potatoes.
potatoes. Staff 3 to bake.
Spread them out on baking sheets.
4. 11:25 - Bake for 15 minutes. Oven Kitchen
11:45 staff
5. 11:45 - Turn the other side and bake for 10 Oven and kitchen gloves Kitchen
11:50 minutes until it’s brown and crisp. staff
6. 12:10 - Prepare for serving Plates and forks. Kitchen Staff 4 to prepare and serve
12.20 staff
12:20 - End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
12:30 Reporting Requirements
7. Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment.
benches used with clean water Kitchen towels Staff 3 to dry and arrange the used utensils.
8. 12:30 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:45 Empty the bins for waste food Staff 4 to empty the bins.
12:45- Post Service Debrief Equipment/Systems Communication (Who, About what?)
1.00
9. 7:55-8:00 Discuss the comments and any Nil All of us
suggestion from the customers.
Discuss the cooking of the next
menu.
10. 11:00 - Identify the next menu and list Nil All of us
11:15 down the ingredients
Set 5: Summer tagliatelle (Oliver, 2018)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 6:30 - Collect ingredients and equipment Ingredients: Fresh basil, Kitchen Staff 1: To get the ingredients from the
6:40 garlic clove, branched staff store.
almonds, olive oil, cheese, Staff 2: To set the stovetop and the
lemon, Maris Piper potato, saucepan.
green beans and tagliatelle. Staff 3 and 4: To arrange the dining
Equipment: saucepan, oven, room.
mortar and pestle.
2. 6:40 – Prepare the ingredients. Mortar and pestle. Kitchen Staff 1 to smash the basil and add salt.
6:45 staff Staff 2 to pound the almond.
Staff 3 to season by adding oil and
lemon juice.
Staff 4 to boil slated water.
3. 6:45- Boil sliced potato and tagliatelle for Oven and saucepan Kitchen Staff 1 to boil the items and drain any
6:50 about 15 minutes. staff remaining water.
4. 6:50 - Drain off any water and drizzle Oven Kitchen Staff 2 to toss with pesto.
6:52 with some oil. staff Staff 3 and 4 to serve
Then toss with pesto.
5. 6:52- Prepare for serving Plates and forks Kitchen
6:55 staff
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
9. 7:20 – Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment used.
7:40 benches used with clean water Kitchen towels Staff 3 to dry the items.
 Staff 4 to clean the Kitchen table.

10. 7:40-7:50 Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
11. 7:50 – Discuss the comments and any Nil All of us
7:55 suggestion from the customers.
Discuss the cooking of the next
menu.
12. 7:55-8:00 Identify the next menu and list Nil All of us
down the ingredients