Time Plan

Student Name: CHAN NOK HEI Assessment Date: 19/7/2021

Student ID No: 200275164 Duration of Assessment: 12:00-6:00

Name of product items:

Task Time Time

Preparation Sequence
No. Allocation Goal
1 Make the Brind liquid for beef tongue (6 hours), sous vide it
and cook at 70C for 12 hours
2 Wash and cut all the vegetables, as well as the chicken,
prepare the chicken stock (6 hours)
3 Season the ribeye with salt and pepper, then truss it with
butcher string leave in fridge uncover for 48-72 hours
4 Prepare pesto, kasundi, caper-raisine sauce, vinaigrette, Mint
yogurt sauce, and Horseradish sauce.
5 Prepare the herbs crust.
6 Pickle the mushroom for beef tongue dish
7 Prepare the reduction for hollandaise sauce and weight all the
ingredients and put it in bag.
8
9
At home
8 Make the chocolate orange mousse, Swiss meringue,
homemade cheese.
9 Ink caviar
10
11
12
13