MURANG'

AUNI
VERSI
TYOFTECHNOLOGY

POBOX75-
10200MURANG'
A

NAME:
HELLENNJERIKI
BANDI

ADMI
SSI
ON:
HT221/
1752/
2022

DATE:
1JANUARY2024

YEAROFSTUDY:
YEARTWOSEMESTERONE

UNI
TTI
TLE:
FOODANDBEVERAGESERVI
CE2

UNI
TCODE:
HHM 211

CATONE:
SERVI
CEPLANNI
NGASSI
GNMENTONE

COURSE:
BACHELOROFSCI
ENCE(
HOSPI
TALI
TGMANAGEMENT)

SUPERVI
SEDBY:
ZIPPORAHMWALI
MU

(
1)
 TABLE.OF.CONTENTS

COVERPAGE-
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-.(
1)

TABLEOTCONTENTS-
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.(2)
)

I
NTRODUCTI
ONTOTHEMEandI
TSI
NTERPRETATI
ON-
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.(3)

TERMSOFREFERENCE-
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- (
4)

 Thel
uncheonmenu-
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. (
5)

 Pr
epar
ati
onofpassi
onj
uice-
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6)

 Demonst
rat
ionnot
esonser
viceofcof
feeRoy
ale-
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-. (
7)

Thebuf
fetser
vicest
yle-
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-. (
8)

THEPREVI
OUSPREPARATI
ON-
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.(9)

THEWORKTOBECOVERED-
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.(10)

FOODANDI
NGREDI
ENTLI
ST-
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-.(
11)

EQUI
PMENTSANDMATERI
ALSREQUI
SITI
ON-
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-. (
12)

COSTI
NGANDCALCULATI
ONS-
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--(
13)

TI
MEDORDEROFWORKFORSELFANDTHERESTAURANTBRI
GADE-
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.(14)

DEMONSTRATI
ONNOTESANDREFERENCES-
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-.(
15)

(
2)
 I
NTRODUCTI
ONTOTHETHEMEANDI
TSI
NTERPRETATI
ON

Ugandaisacount rylocatedinEastAfri
ca.Ugandancuisineisar efl
ecti
onofthecount ry'
s
diver
secult
uralherit
age,regi
onalv ar
iat
ions,andtheavailabi
li
tyoflocali
ngredients,
Ugandais
alsoknownforitsferti
lesoil
andabundantagr i
cul
turalr
esour ceswhichformthebasi sofit
s
tradi
ti
onal
dishes.ThecuisineofUgandadr awsi nfl
uencesf r
om v ar
iousethni
cgr oups,
incl
udi
ng
theBaganda,Bangankole,
Acholiandmanyot hers.

Staplefoodsl ikemarine(gr
eenbananas) ,andposho( maizepor ri
dge)andugali(maizef l
our
paste)formst hebasisofManymeal s.Thecui si
neof tenfeaturesav ariet
yofstewsand
sauces,suchasgr oundnutsauceandl uwombo, adishwher emeat sandVeget ablesar e
steamedi nbananal eavesInrecentyearsear s,
therehasbeenaf usi
onoft radi
ti
onal andmoder n
i
nf l
uences, l
eadingtoinnovati
veinterpret
ationofcl assicdishes.Thi
sbl endref
lectsnotonlythe
evolvi
ngt asteswithi
nUgandabutal soglobal culi
naryt r
endsinf l
uencingthenation'
sf oodscene

Basedonr el
i
gionUganda'
sarepredominantl
yMuslim andChri
sti
ani
ty.
ThefoodsbeChri
sti
ans
i
ncludesposhoandbeans, matooke,r
ice,
luwombo,chapati
sandfrui
ts.
TheMusli
msav oi
deati
ng
foodslikeporkandporkproduct
s,al
cohol
,car
niv
orousanimals,
bloodyani
malswithhal
al
i
ngredients.

Basedonagri
cultur
ethenor
thernregi
onsofUgandaculti
vat
esgr oundnut,cassava
mil
let
,sor
ghum andsimsum.Theeasternandwest
ernpart
scult
ivatesmai ze,beans,
mat
ooke
andcassava basedontheseasons..
Thecentr
alr
egioncul
ti
vat
esmat ookeandsweetpotat
oes.

Basedoneconomics,
economi
call
yavai
l
ablefoodsareinfl
uencedbyl
ocalagr
icul
tur
eand
aff
ordabi
l
ity
,commonaccessi
blef
oodsincl
udemaize,beansandmatooke.

Basedonpoli
ti
cs,
thegov
ernmenti
nit
iat
ivespl
aysarol
einshapi
ngf
oodaccessi
bil
i
tyand
di
stri
but
ion.
Thegover
nmental
soensuresfoodsecur
it
y.

Ugandancuisi
neref
lect
sablendofbeveragesforbot
hlocali
ngredi
entsandcul
tur
alt
radi
ti
ons
Theytakesbever
agesli
ket
ea,cof
fee,
waragi,
local
brews,
fr
uitj
uicesandsodas.

Ov erall
,explori
ngUganda'scui
sineof
fer
saj ourneyintothehear
tofit
scul
ture,
connect
ing
peopl ethroughsharedmealsthatcel
ebratebothtradit
ionandadapt
ati
on Thealgamationof
factorscreat esavi
brantanddiv
ersecul
inaryscene,refl
ecti
ngUganda'
sdynamichist
oryand
culturalmosai c.

(
3)
THETERMSOFREFERENCE

10a,
Aluncheonhost
edf
orv
isi
ti
ngMaker
ereUni
ver
sit
ydonsonabenchmar
kingt
ri
pto

Techni
cal
Uni
ver
sit
yofKeny
a.

b) Pr
epar
epassi
onj
uiceasoneoft
hebev
erages

c) Demonst
rat
eont
heser
viceofcof
feet
otwoguest

d) Ser
vicest
yle:
Buf
fetser
vice

(
4)
 ALUNCHEONHOSTEDFORVISITI
NGMAKEREREUNI
VERSI
TYDONSONABENCHMARKI
NG
TRI
PTOTECHNI
CALUNIVERSITYOFKENYA

27/
1/2024

LUNCHEONMENUFORMAKEREREUNI
VERSITYDELEGATES.

Chapat
isr
oll
s/cucumbersal
ad
REASONSFORPUTTINGEACHOFTHEDISHESI
NTHEMENU
Poshosoup/
tomat
osoupwi
thcr
out
ons
THESTARTERS
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.xxxx.
xxx.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.
Chapati
srol
ls
Sharr
owf r
iedf
ishf
il
let
swi
thconcaseesauce/ Ugandanbeefst
ewwi
thr
oast
1.Chapat
isr
oll
sar
ecommonandbel
ovedi
nbot
hUgandanandKeny
ancui
sines
gr
avy
2.Chapat
isar
eeasytoeatasmanyst
udent
slov
efl
avour
ful
bit
eswi
thoutmuchf
use.
Ugal
i
/st
eamedmatooke
REASONSFORI NCLUDINGTHEITEMSINTHEMENU
Sti
rfr
iedSukumawiki
/st
eamedcabbages
Cucumbersal
ad
x.
xx.x.
xx.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.xx.
x.x.
x.x.
x.x.
x.x.
xx.
x.x.
x.x.
x
1.Cucumbersaladhasav i
brantgreenCol
ourwhichaddsv
isual
appeal
tot
hef
ood.
St
eamedspongecakewithchocolat
esauce/pancakes
2.Cucumbersal adhashi ghwat ercontentscontr
ibut
ingtohydr ati
oninwar m cl
i
mat
es.
x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.x.
x.xx.
x.x.
x.x.
x.x.
xx.xx.x.
x.x.
x.xx.
x.x.x.
x.x.
x.x.
x.x
3.Cucumbersal
adhasl
owf
atcal
ori
es.
Chai
tea/
cof
fee
Poshosoup

(
5)
Poshosoup

1.Poshosoupsi
spar
tofUgandacul
i
nar
ytr
adi
ti
onsr
efl
ect
ingt
hel
ocal
tast
es,
pr
efer
ences

2.andher
it
age.

3.Poshosoupbr
ingsar
ichandst
archyel
ementaddi
ngdi
ver
sit
ytot
hemenu.

4. I
ngr
edi
ent
sforPoshoar
elocal
l
yav
ail
abl
e.
Tomat
osoup

1.Tomat
osoupi
ssui
tabl
eforbot
hofKeny
aandUgandacui
sineshencegi
vescomf
ort
.

2.I
ngr
edi
ent
sformaki
ngt
hesoupar
elocal
l
yav
ail
abl
e.

3.Tomat
osoupgi
vesat
angyandsav
oryf
lav
our
.

THEMAI
NMEAL

Shar
rowf
ri
edf
ishwi
thconcasee

1.Fi
shi
slocal
l
yav
ail
abl
east
her
ear
eabundanceofwat
eri
nKeny
anl
akesandoceans.

2.Fi
shpr
ovi
descont
rastt
otast
einf
ood.

Ugandanbeefst
ew

1.Beefi
soneoft
hemostpr
omi
nentt
radi
ti
onalmeati
naGandaandcul
i
nar
ypr
act
ice

2.Beefi
swi
del
yusedf
orcer
ebl
ati
onsandgat
her
ingev
ent
s.

(
e),

Ugal
i

1.Ugal
ii
seateni
nEastAfr
icahencebor
derr
egi
onsov
erl
apcul
i
nar
ytr
adi
ti
ons,
hencei
tis
fami
l
iart
obothKenyaandUganda.

2.Ugal
ihasaneut
ral
tast
e.

St
eamedmat
ooke

1.Matookeisastapl
efoodinUganda,
hencei
ncludi
ngitinthemenuwi
llmaket
he
Makerer
eUniversi
tyst
udent
sfeelathomeforeat
ingforei
gndi
shinKeny
a.

2.Mat
ookei
slocal
l
yav
ail
abl
efr
om l
ocal
agr
icul
tur
e.

St
irf
ri
edsukuma

1.Sukumai
sast
apl
efoodi
nEastAf
ri
cahencef
ami
l
iart
oMaker
ereUni
ver
sit
yst
udent
s.

2.Sukumai
sgoodt
othev
eget
ari
ansst
udent
swhopr
efer
spl
antbasedmeal
s.
St
eamedcabbages

1.Cabbagesenhancecont
rasti
ntext
uret
otheot
hersof
tercomponent
s.

2.Cabbagesaddmi
l
dsweet
nesst
othef
ood.

3.Cabbagesar
elocal
l
yav
ail
abl
e.

FORTHEDESSERT

St
eamedspongecake

1.Spongecakei
sof
tenassoci
atedwi
thcer
emoni
es

2.Spongecakei
sfami
l
iardesser
ttobot
hUgandaandKeny
a.

Pancakes

1.Pancakespr
ovi
deaf
usi
onofi
nter
nat
ional
andl
ocal
cul
i
nar
yel
ement
s

(
f)

WhyIomi
tt
edsomei
temsi
nthemenu

Por
k

1.TheMusl
i
msfrom Ugandadonott
akepor
korpor
kpr
oduct
shenceommi
ti
ng
por
kconv
eni
encesthem.

Ar
ti
sanal
cheese

1. Ar
ti
sancheesei
slesscommonl
yfoundduet
oli
mit
edmar
ketdemand.

Sugar
ysnacks

1.Hasunheal
thysugart
ost
udent
swi
thdi
abet
es

Heav
il
ypr
ocessedmeat
s

1.Cont
ri
but
etoal
essnut
ri
ti
ousbal
anceduet
ounheal
thysodi
um andhi
ghf
atcont
ent
s.
PREPAREPASSI
ONJUI
CEASONEOFTHEBEVERAGES

Passionjuiceisabeveragemadef rom thejui

ceofpassi
onfrui
t.
passi
onf r
uitisatropicalf
rui
t
wit
huni queflavourt
hatcombi nessweetnessandtart
ness.
Thejui
ceisnormal l
yextractedby
bl
endingt hepulpofthef r
uitwit
hwater,andsometi
messugarorsweet enersareaddedt o
enhancet ast
e.Iti
sarefreshingandfl
avourf
uldri
nkenjoy
edforit
stropi
cal andcit
rusynotes.

I
ngr
edi
ent
s

1. 20Passi
onf
rui
ts

2.2400ml
wat
er

3.Sugarorsweet
enert
otast
e

4.I
cecubes

Pr
ocedur
e

1.Cutt
hepassi
onf
rui
tinhal
f.

2.Scoopoutt
hepul
pandseedsi
ntoabl
ender
.

3.Addwat
ert
othebl
ender
.

4.Bl
endt
hemi
xtur
eforabout20-
30secondsunt
ili
tiswel
lcombi
ned.

5.Str
aint
hemixtur
eusingaf i
nemeshsi
eveorcheesecl
otht
oremov
etheseeds.
press
downtoext
ractal
lthej
uice.

6.I
fdesi
redaddsugarorasweet
enerofy
ourchoi
cet
otast
e.St
irwel
ltodi
ssol
ve.

7.Chi
l
lthepassi
onf
rui
tjui
cei
nther
efr
iger
atororser
veov
eri
ce.
SERVI
CESTYLE:
BUFFETSERVI
CE

Thisi
samet hodofser
vicewhi
chisamodi f
icat
ionoftr
ueselfserv
ice.
Iti
safoodserv
ice
arr
angementinwhichf
oodareatt
ract
ivel
ydispl
ayedonthetables,
customer
scoll
ectaplat
e
fr
om oneendandmov ealongt
hetabl
ehelpingthemsel
vestothefoodsofthei
rchoi
ce.BUFFET

SERVI
CEFORALUNCHEONBYMAKEREREURNI
VERSI
TYI
NKENYA.

neededf
orf
orkbuf
fet

1.Tabl
es

2.Cut
ler
y

3.Cr
ocker
y

f
ingerbuf
fet

Foodi
skeptt
ofai
rl
ysmal
lmout
hsi
zedpi
ecesandl
i
ttl
eornocut
ler
yispr
ovi
ded.

St
epsi
nbuf
fetser
vice

1.Menuplanning.
consideri
ncorporat
ingami xofl
ocalKenyandishesandint
ernat
ional
opt
ionstocatertodiver
seprefer
ences.Incl
udest
apl
ef oodsl
ikeNy ama
Choma,Sukumawi ki,
ugali
,
andt r
aditi
onalsal
adsal
ongsidegl
obal choi
ces.

2.Bemindf
ul ofdi
etar
ypref
erencesandrestri
cti
onsthatmaybeinf
luencedbythecul
tur
al
andr
eli
giousfact
ors.
Ensurevari
etyofvegetar
ianandnonveget
ari
anoptions.

3.Decor
atethebuff
etar
eawit
hv i
brantandcul
tur
allyr
elev
antelementst
ocelebr
atethe
l
ocalset
ti
ng.I
ncooper
ateMaker
ereUniver
sit
ycolour
sort hemesforaper
sonal
ized
t
ouch.

4.Arrangetableswit
hampl
espaceforeasymovementandaccess.
Consi
derusi
ng
tr
aditi
onalfabri
csort
abl
eclot
hestoaddalocalf
lai
r.

5.Setupdif
fer
entsecti
onsfort
hestar
ters,
maincourses,
si
dedi
shesanddessert
s.clear
ly
l
abeledeachdi
sh, pr
ovi
dingi
nfor
mationabouttheingr
edi
ent
sandpotent
ialal
ler
gens.

6.Incl
udepopul
arl
ocalbev
eragesl
i
ket
ea,
cof
fee,
orr
efl
eshi
ngf
rui
tjui
cesPr
ovi
dewat
er
stat
ionsf
orhydr
ati
on

7.Consideruncooperati
vetradi
ti
onalmusicorper
formancesforenter
tainmenttoenhance
theoverallat
mosphere.Ensuret
hereisenoughseati
ngavai
lableandpr ov
ideshade
areasiftheluncheonisoutdoor
s.Consi
derhavi
ngadesignatedareaforgueststo
social
ize.

(
m)
 8.Haveknowl
edgeabl
est
aff
stoassi
stguest
sespeci
all
yift
her
e'sauni
queorunf
ami
l
iar
di
shes.

9.I
ncor
por
ateMaker
ereUni
ver
sit
ybr
andi
ngi
ntheev
ent,
suchasbanner
sorsi
gnage

10.Setupaf
eedbackmechani
sm t
ocol
l
ectcomment
sont
hef
oodandov
eral
lexper
ience.

COSTI
NGOFTHEMENUANDTEAI
TEMS

I
TEM I
NGREDI
ENTS UNI
T QUANTI UNIT TOTALCOST(
ksh)
MASS TY PRI
CE(
KSH)

1 wheatf
lour Kg 250g 100.
00 25.
00

Chapat
i ol
i
veoi
l
. ml 25ml 15.
00 275.
00
rol
l
s
Sal
t Kg 10g 100 1.
00 301.
00

2 Cucumber
s Kg 400g 100.
00 40.
00

Cucumber Redonions Kg 100g 50.

00 5.
00
sal
ad
Tomatoes Kg 200g. 50.
00 10.
00

Fr
eshpar
sley Kg 15g 100.
00 1.
00

Ol
i
veoi
l ml 20ml 15.
00 300.
00

Sal
t Kg 5g 100.
00 1.
00

Bl
ackpepper Kg 5g 200.
00 1.
00 358.
00

3 Tomat
oes kg 1kg 50.
00 50

Tomato Oni
on Kg 150g 50.
00 37.
50
soup
Car
rot
s Kg 100g 100.
00 10.
00

Leek Kg 100g 200.

00 20.
00

Mi
l
k ml 50ml 5.
00 250.
00
 Sal
t kg 5g 100.
00 1.
00

Ol
i
veoi
l ml 10ml 15.
00 150.
00

Tomat
opast
e ml 20ml 5.
00 100.
00 418.
00

4 Br
eadsl
i
ced Sl
i
ce 3sl
i
ces 10.
00 30.
00

Cr
out
ons Ol
i
veoi
l Ml 10ml 20.
00 200.
00

Rosemar
yher
b Kg 100g 400.
00 40.
00

Sal
t Kg 5g 100.
00 1.
00 271.
00

5 Groundnut Kg 200g 100.

00 20.
00
paste
Posho
soup Cor
nmeal
mai
zefl
our Kg 400g 200.
00 40.
00

Sal
t Kg 8g 100.
00 1.
00

v
eget
abl
eoi
l ml 10ml 30.
00 300.
00

Chopped Kg 1000g. 200.

00 200.
00
spi
nach

Di
cedcar
rot
s Kg 50g 200.
00 10.
00 561.
00

- Ti
l
api
afi
sh kg 400g 200.
00 80.
00

Sharr
ow pur
posef
lour Kg 200g 100.
00 20.
00
fr
iedfi
sh
Bl
ackpepper Kg 20g 200.
00 4.
00

Veget
abl
eoi
l Ml 4ml 50.
00 200.
00 304.
00
7 Tomat
oes kg 100g 100.
00 10.
00

Concasee Oni
on Kg 50g 200.
00 10.
00
sauce
Ol
iv
eoil Ml 4ml 50 200.
00

Bl
ackPepper Kg 20g 200.
00 40.
00 260.
00

8 Cubedbeef kg 100g 100.

00 10.
00

Ugandan Veget
abl
eoi
l Ml 100ml 2.
00 200.
00
beefst
ew
Choppedoni
on Kg 200gm 100.
00 20.
00

Gr
ategi
nger Kg 100g 200.
00 20.
00

Tomat
odi
ced Kg 200g 200.
00 20.
00

Gr
eenpepper Kg 20g 100.
00 2.
00

Beefbr
oth Ml 200ml 2.
00 400.
00 673.
00

Sal
t Kg 2g 100.
00 1.
00

9 But
ter kg 100g 200.
00 20.
00

Roast Allpur
pose kg 400g 100.
00 40.
00
gr
avy fl
our

Beefbr
oth
Ml 10ml 30.
00 300.
00
Oni
on
Kg 200g 100.
00 20.
00
Cl
ovegar
li
c
Kg 200gm 500.
00 100.
00 480
10 Maizef
lour Kg 2000g 100.
00 200.
00 200.
00
cor
nmeal
Ugal
i

11 Gr
eenmat
ooke kg 1000g 100.
00 100.
00

St
eamed Sal
t kg 10g 100.
00 1.
00
matooke

12 Sukumawi
ki kg 500g 200.
00 50.
00

Sti
rfr
ied Cooki
ngoi
l ml 20ml 10.
00 200.
00
sukumawi
ki Oni
on kg 200g 100.
00 20.
00

Sal
t kg 10g 100.
00 1.
00 271.
00

13 Cabbage kg 200g 400.

.00 80.
00

Steamed Cooki
ngoi
l ml 10ml 10.
00 100.
00
cabbage
Sal
t Kg 5g 100.
00 1.
00

Car
rot
s Kg 10g 100.
00 1.
00 182.
00

14

Steamed Wheatf
lour kg 200g 200.
00 40.
00
sponge
cake Sugar kg 100g 100.
00 10.
00

Eggs 1 2l
arge 20.
00 40.
00

Mi
l
k ml 5ml 3.
00 15.
00

Baki
ngpowder Kg 20g 100.
00 2.
00

But
ter kg 10g 100.
00 1.
00 108.
00
15 Dar
kchocol
ate kg 250g 200.
00 50.
00

Chocol
ate Heavycr
eam ml 100ml 3.
00 300.
00
sauce
Sugar kg 200g 100.
00 20.
00

But
ter kg 200g 200.
00 40.
00 410.
00

1- Allpur
pose
fl
our
Pancake Kg 200g 200.
00 40.
00
Mi
l
k
ml 10ml 10.
00 100.
00
Eggs
Whol
e 2l
arge 20 40.
.00

Kg
Sugar
Kg 20gm 100.
00 2.
00
Sal
t
Kg 5gm 100.
00 1.
00
But
ter
100g 200.
00 20.
00 203.
00

17 Cof
feebeans kg 20g 200.
00 4.
00 4.
00

Cof
fee

18 Teal
eav
es Kg 20g 1000.
00 2.
00 2.
00

Tea

5006.
00

(
n)
TI
MEDORDEROFWORKFORSELFANDKI
TCHENBRI
GADED

Ti
me Headchef Past
rychef But
cherchef Washupchef Entr
ement
ie Sauci
erchef
chef

7.
00- Repor ttoduty. Repor ttodut y Repor ttoduty Repor ttoduty Repor tto Reportt
o
8.
00 duty duty
Changei nt
o Changei nt
or i
ght Changei nt
o Changei nto
ri
ghtuni form. uni form ri
ghtuni form ri
ghtuni for
m Changei nto Changei
nto
ri
ghtuni form ri
ghtuni
for
m
Checkwhet her Ensur ethe
theneeded kitcheniswell
Lightthej i
ko. ingr edientsfor C heck w het
her stockedwi th
pastry are theneeded clean utensi
ls Ensurethat
Collect i
n gredientsare al
l t
he
i
ngr edients present . and Check
availableinthe equi pmen t
s. needed
formt hest or
e Ensur eall kit
chen. whet hert he i
ngredient
s
necessar yitems Keepaney e needed areaready.
areav ail
able. Wei ght he ont he vegetables
i
ngr edientsfor cleanlnessof and
i
thebut cher theki chen. i
t ngr edients
section areav ail
able
i
nt heki t
chen.

Weighthe
i
ngredi
ents
neededfor
the
prepar
ati
on.

8.
00- I
nspect
sthe Li
stent ot he List
ent ot he List
ent ot he List
ent ot he List
ent ot he
8.
30 team br
igade. bri
ffi
ngf rom the brif
fi
ngf rom brif
fi
ngf rom brif
fi
ngf rom brif
fi
ngf rom
chef,clar
ifyany thechef , thechef , thechef , thechef ,
Heconduct
s point
sandask clari
fyany clari
fyany clari
fyany clari
fyany
br
if
fi
ng questions. pointsandask pointsand pointsand pointsand
questions. ask ask ask
questions. questions. questions.

8.
30- Prepare Star
tprepar
ing Heprepares Focuson Begin Startby
10.
30 i
ngredient
sfor chapat
isdough t
heingredient
s washingany washingand preparingt
he
vegetabl
e fort
hechapati
s f
orthebeef remai
ning chopping basef or
 stockandputi t rol
ls,al
lowingit stockandput ut ensil
sand sukumawiki tomat o
tocook. torestand i
tt ocook. washt hem forst
irf
ryi
ng sou,ensur
ing
ri
se.cookst he afterever
y allt
he
Assignduti
es chapat i
srolls Hest art use. Start
sst
ir i
ngredient
s
toeachoft he pay ingat t
ention si
mmer i
ngt he fr
ying areready.
chefs. totextureand beef Heassi st
sin sukumawiki
,
e
ensu retheyare stock, l
ett
ingit cookingugal
i nsuri
ngi
tis
Coor di
nat
et he i
ntensi fyin all
owing cookedwell
.
ti
mi ngto cookedwel l
.
fl
av our. enought i
me
ensuredi
shes forproper Whi l
est ir
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y i
ng,he
serv
ed shar rowf ri
ed set ti
ng. prepareand
si
mul t
aneousl
y. fi
sh,ensur inga start
goldenbr own steami ng
crustwi thout cabbage,
over cooking. adjusti
ngt he
seasoni ngas
needed.

10.
30 Assistin Startsponge Startcooking Hewor kson Heassistin Shif
tfocusto
- prepari
ngthe cakepr epar
ati
on theUgandan thesteami ng prepari
ng theposho
11.
00 croutonsfor ,takingti
met o beefstew, ofmat ooke concasee soup,
thestart
er. mi xthe checking ensuri
ngt hey sauce, ensuring
i
ngr edi
ents tenderness arecookedt o al
lowing proper
thoroughlyand andadj usti
ng perf
ection. fl
avoursto cookingand
bake. seasoningi f meldasi t seasoning.
necessar y
. si
mmer s.

11.
00 Overseethe Gather Strai
nand Assistsi
n Manageany Star
tcooki
ng
- overall i
ngredient
sfor storethebeef prepari
ng overlapping thechocol
ate
12.
30 progressof pancakes. stockforl
ater coffeeand taskseg sauce.
eachsection. use. Chai t
ea. assistin
Focuson taki
ngany
preparingand Hepr epar
es extra
cookingt he theroastgrav
y i
ngr edients
pancakebat ter
, tobeser v
ed neededf r
om
monitor i
ngheat withthebeef thest ore.
andflipping stew.
needed

12.30 Checkstosee Ensureallt

he Ensur
eallt
he Ensurest
he Checkstosee Ensurethat
-1.
30 t hatal
ldi
shes pastr
yare di
shesare utensi
lsf
or that al
ldishesare
aredoneand completed,
plat
ed doneand servi
ngare Vegetabl
es fi
nali
zed,pl
at
 readyfor andreadyf
or readyfor readyand arewelldone. edandr eady
servi
ng.p ser
ving. servi
ng. clean. forservi
ng.
Placethe
Ser
viceofguest
s Servi
ceof vegetabl
esin St artser
vice
st
art guestsst
art
s. abasinMar i
e ofguest s.
.

Servesthe
vegetabl
es
hot

1.
30- Heguidesthe Retur
nt he Cooksthe Hecl eanst
he Ushersthe Retur
nst he
2.
30 chef stor
eturn remaining remaini
ng kit
chenand remaini
ng remaining
anylef
t i
ngredientst
o unusedmeats theused cooked pepper.salt.
a
i
ngredi
entsfor thestorefor tobeeatenby utensil
sand veget
ablesto ndother
l
ateruse. fut
ureuse. kit
chenstaf
fs tools. chefincharge i
ngredient s
forl
ateruse. tothest ore
Hethankst he forl
ateruse
chefsforthei
r
cooperati
onin
thekit
chen.

(
o)
DEMO

1.deri
sfaul
tyr
epai
rit
.

Thankyouforyourat
tenti
onandpar
ti
cipat
ionhopey
ouhav
enowl
ear
nont
hecor
rectmet
hod
ofcl
eaningthebl
ender.

(
q)