WORKPLAN

SOUS CHEF :

CDP :

DATE : Wednesday,

(LUNCH)

RUSSIAN SALAD W/ STUFFED EGG

No. Time Activities Equipment and Utensils
1. 07.00- 09.00 Mise en Place Tray, Cutting board, Mixing
Prepare the ingredients : Bowl, Knife ,Ballon Whisk,
- potato, carrot, green peas, celery sauce pan, star tube, egg
stalk, string bean, cut cube, blanch slicer, rubber spatula, plate
- fresh lettuce
- mayonnaise : egg yolk, salad oil,
salt, pepper, L&P sauce, lime juice
- Worchester sauce
- salt
- pepper
- eggs, hard boiled, peeled
2. 09.00- 10.00 - Make Mayonnaise Bowl, balloon whisk, egg
- make stuffed egg slicer
3. 10.00 - 11.00 Serve with: Bowl,
-underline w/ fresh lettuce spatula,
- one piece of stuffed egg Plate

DINNER
CAESAR SALAD
No Time Activities Utensils
1. 13.00 – Mise en Place Knife ,Cutting board,
14.00 Tray, Bowl,
Prepare all the ingredients : Container Rubber
- romaine lettuce (trim n wash) spatula, mortar, sauce
-croutons (fried sliced/cubed) pan, grater
- whole egg (boil till white coagulate)
- egg yolk
 - crisp bacon
- garlic, parsley (chopped)
- olive oil
- lemon juice
- grated parmesan
- capers in vinegar
- vinegar/lemon juice
- mustard
- salt & pepper
2. 14.00 – - add egg, salt, garlic, parsley, crisp bacon, Bowl, Rubber spatula
15.00 anchovy fillet, mustard, egg yolks, vinegar
-add little by little olive oil to mix as
mayonnaise

3. 15. 00– Portioning and Serve Bowl,

16.00
-lettuce for underlines Rubber Spatula
-toss and sprinkle with parmesan cheese Dessert plate