Work Flow Plan

Unit Code : SITHCCC029

Unit Name : PREPARE STOCKS SAUCES AND SOUPS
Student Name Tammy Sabrina Student Number 1836

Trainer Name Chef Steffen Trainer Signature

Class Name Date

Lesson 2

Recipes

1 Beef stock brown

2 Bechamel sauce

3 Kentucky style fried chicken wings

4 Grilled chicken breast with valoute sauce

Time Step Mise en place /Preparation Equipment

17.00 Confirm and prepare food production requirement

17.05 Collect all the ingredients

17.10 Making beef stock baked beef bone 200° for 45mins tray, oven

deboning chicken boning knife, yellow board

deep clean bench

17.50 peel carrot and cut leek green board, chef knife,
peeler

18.10 grilled vegetables until brown bar grill, stoce, tong

18.30 Prepare and make bechamel sauce measure ingredients measuring jug, white board,
chef knife, scale

reduce milk with onion cloute saucepan, stove

melt butter, put flour and milk step by saucepan, stoce, wooden
step spoon

Time Step Mise-en Place / Preparation Equipment

18.50 Making kentucky fried chicken measure ingredients scale

make butter milk from cream hand mixer, whisk, strainer

marinate wings

Continue beef stock boil red wine, onion and beef bone pot, stove

19.10 spaetz measure ingredients

mix all ingredients, make like noodle and put on pot, stove
boiling water

19.40 Making grilled chicken breast grill the chicken breast bar grill, stove, tong

20.10 Making valoute sauce measure ingredients measuring jug, white board, chef
knife, scale

20.30 Fry Kentucky chicken dusting wings with egg and flour

deep fried

melt butter, put flour and stock step by step saucepan, stoce, wooden spoon

21.00 Make mornay sauce mix bechamel sauce with egg yolk and parmesan whisk
 cheese

baked in 200° for 20mins tray, oven

21.20 grilled chicken breast baked grilled chicken with mushrooms and tray, oven
valoute sauce

21.30 platting

eating

cleaning

Cooking Methods
baking, boiling, deep frying