Time Plan

09 December
Student Name: Chan Nok Hei Assessment Date: 2020

Student ID No: 200275164 Duration of Assessment: 1 hour

Name of product items:

Tas Time Time
k Allocation Preparation Sequence Goal
No.
1 1:45 Collect all the ingredients 10min
2 1:55 Wash,peel and cut the potatoes in small pieces. Put it in water 5min
3 Chopped the garlic , thyme, Italian Parsley and slice the 1min
lemons in half
4
Wash, clean and pat dry the fish with absorbent paper towels
5min

Put it in refrigerator before cooking

5 2:01 Add potatoes and salt to the boiling water,boiling for 10-15
min
6 Add olive oil in the pan, medium heat.
7 Add the chopped garlic and chopped rosemary.Fry them until
slightly brown
8 Preheat the plate in salamander
9 Prepare Baking tray lined with parchment paper
10 2:16 Strain the oil into the boiled potatoes
11 Seasoning with salt , pepper , red chili powder
12 Mix until well combined
13 Put on baking tray lined with parchment paper
14 Bake 20 min at 230, Flip the potatoes after 10 min
15 2:20 Cook the chopped garlic with olive oil, until lightly brown 5min
16 Add spinach
17 Seasoning with salt and pepper
18 Cooked until the spinach is soft , medium heat and cover it for
 around 1 min
19
20 2:25 Preheat the oil in a frying pan 10min
21
Season the fish and dredge the fish in the flour. Dust off
excess flour.

22
Pan-fry the fish in the frying pan, presentation side down for 2
minutes.

23
turn the fish and continue pan-frying for another 2 minutes
until golden brown.

24
Remove the fish to a tray lined with absorbent paper towels.

25
Add the butter , lemon juice and chopped parsley

26 2.30 turn off the heat and add a half of lemon juice in spinach
27 2.35 mix the chopped parsley after cooked the potatoes 1min

28 2:36 Plating