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Appendix C – Workflow Template

Ingredient list

Use the following templates to calculate the ingredients and quantities that you will require to prepare
your dishes.

Prawn Biryani
Recipe

Serves 4

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Basmati Rice 1 cup 1 cup / 4 ≈ 0.25 cups 0.25 cups * 30 = 7.5 cups

Oil 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

Ghee 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

Onion 2 large 2 / 4 = 0.5 onion 0.5 onion * 30 = 15

onions
Tomato 1 large 1 / 4 = 0.25 tomato 0.25 tomato * 30 = 7.5
tomatoes (round to 8)
Green Chilli 2 slit 2 / 4 = 0.5 chilli 0.5 chilli * 30 = 15
chillies
Ginger Garlic Paste 1 tbsp 1 tbsp / 4 = 0.25 tbsp 0.25 tbsp * 30 = 7.5 tbsp

Chilli Powder 2 tsp 2 tsp / 4 = 0.5 tsp 0.5 tsp * 30 = 15 tsp

Coriander Powder 1.5 tbsp 1.5 tbsp / 4 ≈ 0.375 0.375 tbsp * 30 = 11.25
tbsp tbsp (round to 11.5 tbsp)
Garam Masala Powder 2 tsp 2 tsp / 4 = 0.5 tsp 0.5 tsp * 30 = 15 tsp

Curd / Yogurt 3 tbsp 3 tbsp / 4 = 0.75 tbsp 0.75 tbsp * 30 = 22.5 tbsp
(round to 23 tbsp)
Salt to taste to taste to taste

Coriander leaves 1/4 cup 1/4 cup / 4 = 0.0625 1.5 tbsp * 30 = 45 tbsp
cup (approx. 1.5 tbsp)
Mint Leaves 1/4 cup 1/4 cup / 4 = 0.0625 1.5 tbsp * 30 = 45 tbsp
cup (approx. 1.5 tbsp)
Saffron a pinch a pinch a pinch

Warm Milk 4 tbsp 4 tbsp / 4 = 1 tbsp 1 tbsp * 30 = 30 tbsp

Prawns 20 medium size 20 / 4 = 5 prawns 5 prawns * 30 = 150

prawns

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Chilli Powder (Marinate) 1 tsp 1 tsp / 4 = 0.25 tsp 0.25 tsp * 30 = 7.5 tsp

Turmeric Powder 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 1/8 tsp * 30 = 3.75 tsp
(approx. 1/8 tsp) (round to 4 tsp)
Salt (Marinate) to taste to taste to taste

Ginger Garlic Paste 1 tsp 1 tsp / 4 = 0.25 tsp 0.25 tsp * 30 = 7.5 tsp

Basmati Rice 1 cup 1 cup / 4 ≈ 0.25 cups 0.25 cups * 30 = 7.5 cups

Oil 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

Chicken 65
Recipe

4
Serves

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Chicken thigh fillets 600g 600g / 4 = 150g 150g * 30 = 4500g
(4.5kg)
Vegetable oil for deep-frying for deep-frying for deep-frying

Cornflour (cornstarch) 1 cup 1 cup / 4 = 0.25 cup 0.25 cup * 30 = 7.5 cups

Fresh curry leaves 2 large sprigs 2 large sprigs / 4 ≈ 0.5 0.5 sprigs * 30 = 15 sprigs
sprigs
Ginger 3 tsp 3 tsp / 4 = 0.75 tsp 3/4 tsp * 30 = 22.5 tsp
(approx. 3/4 tsp) (round to 23 tsp)
Garlic 2 cloves 2 cloves / 4 = 0.5 0.5 cloves * 30 = 15
cloves cloves
Green chillies 2 long 2 long / 4 = 0.5 chillies 0.5 chillies * 30 = 15
chillies
Korean gochugaru chilli powder 1 tsp 1 tsp / 4 = 0.25 tsp 0.25 tsp * 30 = 7.5 tsp
(approx. 1/4 tsp)
Tomato ketchup 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

Red onion thinly sliced thinly sliced thinly sliced

Lemon wedges to serve to serve to serve

Marinade:

- Natural yoghurt 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

- Fresh lemon juice 2 tbsp 2 tbsp / 4 = 0.5 tbsp 0.5 tbsp * 30 = 15 tbsp

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- Garam masala 1 tbsp 1 tbsp / 4 = 0.25 tbsp 0.25 tbsp * 30 = 7.5 tbsp
(approx. 1/4 tbsp)
- Sweet paprika 1 tbsp 1 tbsp / 4 = 0.25 tbsp 0.25 tbsp * 30 = 7.5 tbsp
(approx. 1/4 tbsp)
- Sugar 1 tsp 1 tsp / 4 = 0.25 tsp 0.25 tsp * 30 = 7.5 tsp
(approx. 1/4 tsp)
- Sea salt 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 1/8 tsp * 30 = 3.75 tsp
(approx. 1/8 tsp) (round to 4 tsp)
- White pepper 1/4 tsp 1/4 tsp / 4 ≈ 0.0625 tsp 1/16 tsp * 30 = 1.875 tsp
(approx. 1/16 tsp) (round to 2 tsp)

Recipe
Vegetable Samosa
12
Serves

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Samosa Dough:

- Plain flour 280g 280g / 12 = 23.33g 23.33g * 30 ≈ 700g

- Carom/ajwain seeds 1 tsp 1 tsp / 12 = 0.08 tsp 1/12 tsp * 30 ≈ 2.5 tsp
(approx. 1/12 tsp) (round to 3 tsp)
- Salt 1 tsp 1 tsp / 12 = 0.08 tsp 1/12 tsp * 30 ≈ 2.5 tsp
(approx. 1/12 tsp) (round to 3 tsp)
- Melted ghee/oil 5 tbsp 5 tbsp / 12 ≈ 0.42 tbsp 2/5 tbsp * 30 ≈ 12.5 tbsp
(approx. 2/5 tbsp) (round to 13 tbsp)
- Water 7 tbsp 7 tbsp / 12 ≈ 0.58 tbsp 3/5 tbsp * 30 ≈ 18 tbsp
(approx. 3/5 tbsp)
For rolling:

- Oil 1-2 tbsp 1-2 tbsp / 12 ≈ 0.08- 1/8-1/6 tbsp * 30 ≈ 2.5-5

0.17 tbsp (approx. 1/8- tbsp (round to 3-5 tbsp)
1/6 tbsp)
Samosa Dough:

- Plain flour 280g 280g / 12 = 23.33g 23.33g * 30 ≈ 700g

Potato and pea filling:

- Potatoes 2 medium-large 2 medium-large / 12 ≈ 1/6 potatoes * 30 ≈ 5

0.17 medium-large potatoes
potatoes (approx. 1/6
potatoes)
- Ghee/oil 1 tbsp 1 tbsp / 12 ≈ 0.08 tbsp 1/12 tbsp * 30 ≈ 0.83 tbsp
(approx. 1/12 tbsp) (round to 1 tbsp)
- Cumin seeds 1/2 tsp 1/2 tsp / 12 ≈ 0.04 tsp 1/25 tsp * 30 ≈ 1.2 tsp
(approx. 1/25 tsp) (round to 1 tsp)

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- Ground cumin 1/4 tsp 1/4 tsp / 12 ≈ 0.02 tsp 1/50 tsp * 30 ≈ 0.6 tsp
(approx. 1/50 tsp) (round to 1/2 tsp)
- Ground coriander 1/4 tsp 1/4 tsp / 12 ≈ 0.02 tsp 1/50 tsp * 30 ≈ 0.6 tsp
(approx. 1/50 tsp) (round to 1/2 tsp)
- Garam masala 1/2 tsp 1/2 tsp / 12 ≈ 0.04 tsp 1/25 tsp * 30 ≈ 1.2 tsp
(approx. 1/25 tsp) (round to 1 tsp)
- Asafoetida 1/4 tsp 1/4 tsp / 12 ≈ 0.02 tsp 1/50 tsp * 30 ≈ 0.6 tsp
(approx. 1/50 tsp) (round to 1/2 tsp)
- Ginger paste 1 tsp 1 tsp / 12 = 0.08 tsp 1/12 tsp * 30 ≈ 2.5 tsp
(approx. 1/12 tsp) (round to 3 tsp)
- Green chilli 1 1 / 12 ≈ 0.08 (approx. 1/12 * 30 ≈ 2.5 (round to
1/12) 3)
- Frozen peas 50g 50g / 12 ≈ 4.17g 4.17g * 30 ≈ 125g

- Coriander leaves 10g 10g / 12 ≈ 0.83g 0.83g * 30 ≈ 25g

- Salt 1/2 tsp 1/2 tsp / 12 ≈ 0.04 tsp 1/25 tsp * 30 ≈ 1.2 tsp
(approx. 1/25 tsp) (round to 1 tsp)
- Lemon juice 1 tsp 1 tsp / 12 = 0.08 tsp 1/12 tsp * 30 ≈ 2.5 tsp
(approx. 1/12 tsp) (round to 3 tsp)

Rogan Josh
Recipe

Serves
4

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Ghee 3.5 tbsp 3.5 tbsp / 4 = 0.875 7/8 tbsp * 30 ≈ 26.25 tbsp
tbsp (approx. 7/8 tbsp) (round to 26-27 tbsp)
Cinnamon stick 1 1 / 4 = 0.25 (approx. 1/4 * 30 = 7.5 (round to 7-
1/4) 8 sticks)
Green cardamom pods 6 6 / 4 = 1.5 (approx. 1.5) 1.5 * 30 = 45 (round to
45-46 pods)
Cloves 4 4 / 4 = 1 (approx. 1) 1 * 30 = 30

Onion 1 large 1 / 4 = 0.25 (approx. 1/4 * 30 = 7.5 (round to 7-

1/4) 8 onions)
Garlic 3 cloves 3 cloves / 4 = 0.75 3/4 cloves * 30 = 22.5
cloves (approx. 3/4 cloves (round to 23
cloves) cloves)
Ginger 1 tbsp 1 tbsp / 4 = 0.25 tbsp 1/4 tbsp * 30 = 7.5 tbsp
(approx. 1/4 tbsp) (round to 8 tbsp)
Tomato passata 5 tbsp 5 tbsp / 4 = 1.25 tbsp 1 1/4 tbsp * 30 ≈ 37.5 tbsp
(approx. 1 1/4 tbsp) (round to 37-38 tbsp)

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Salt 1 tsp 1 tsp / 4 = 0.25 tsp 1/4 tsp * 30 = 7.5 tsp

(approx. 1/4 tsp) (round to 8 tsp)
Lamb shoulder 750g 750g / 4 = 187.5g 187.5g * 30 = 5625g
(approx. 187.5g) (convert to lbs ≈ 12.4 lbs)
Chicken stock 1.5 cups 1.5 cups / 4 = 0.375 3/8 cups * 30 = 11.25
cups (approx. 3/8 cups) cups (round to 11-12
cups)
Spices:

- Paprika 2 tbsp 2 tbsp / 4 = 0.5 tbsp 1/2 tbsp * 30 = 15 tbsp

(approx. 1/2 tbsp)
- Chilli powder 3/4 tsp 3/4 tsp / 4 = 0.1875 tsp 1/5 tsp * 30 = 6 tsp
(approx. 1/5 tsp)
- Ground coriander 4 tsp 4 tsp / 4 = 1 tsp 1 tsp * 30 = 30 tsp
(approx. 1 tsp) (convert to tbsp ≈ 2 cups)
- Ground cumin 4 tsp 4 tsp / 4 = 1 tsp 1 tsp * 30 = 30 tsp
(approx. 1 tsp) (convert to tbsp ≈ 2 cups)
- Turmeric powder 2 tsp 2 tsp / 4 = 0.5 tsp 1/2 tsp * 30 = 15 tsp
(approx. 1/2 tsp) (round to 15-16 tsp)
- Nutmeg 1/4 tsp 1/4 tsp / 4 = 0.0625 tsp 1/16 tsp * 30 ≈ 1.875 tsp
(approx. 1/16 tsp) (round to 2 tsp)
- Garam masala 1 tsp 1 tsp / 4 = 0.25 tsp 1/4 tsp * 30 = 7.5 tsp
(approx. 1/4 tsp) (round to 8 tsp)
- Fennel powder 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 1/8 tsp * 30 = 3.75 tsp
(approx. 1/8 tsp) (round to 4 tsp)
Finishes:

- Extra garam masala 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 1/8 tsp * 30 = 3.75 tsp
(approx. 1/8 tsp) (round to 4 tsp)
- Extra fennel powder 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 1/8 tsp * 30 = 3.75 tsp
(approx. 1/8 tsp) (round to 4 tsp)
Serving/Garnish:

- Plain yoghurt 1/2 cup 1/2 cup / 4 = 0.125 cup 1/8 cup * 30 = 3.75 cups
(approx. 1/8 cup) (round to 4 cups)

Recipe
Naan Bread

Serves
6
30
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Instant yeast 1 tsp 1 tsp / 6 = 1/6 tsp 1/6 tsp * 30 = 5 tsp

Warm tap water 1/2 cup 1/2 cup / 6 = 1/12 cup 1 tbsp * 30 = 30 tbsp
(approx. 1 tbsp)
White sugar 1 tbsp 1 tbsp / 6 = 1/6 tbsp 1/6 tbsp * 30 = 5 tbsp
(approx. 1/6 tbsp)

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Milk 2 tbsp 2 tbsp / 6 = 1/3 tbsp 1/3 tbsp * 30 = 10 tbsp

(approx. 1/3 tbsp) (convert to cups ≈ 0.625
cups)
Whisked egg 1 1/2 tbsp 1 1/2 tbsp / 6 = 1/4 tbsp 1/4 tbsp * 30 = 7.5 tbsp
(approx. 1/4 tbsp) (round to 8 tbsp)
Salt 1/2 tsp 1/2 tsp / 6 = 1/12 tsp 1/12 tsp * 30 ≈ 2.5 tsp
(approx. 1/12 tsp) (round to 3 tsp)
Bread flour 1 3/4 cups 1 3/4 cups / 6 ≈ 0.292 1/3 cup * 30 = 10 cups
cups (approx. 1/3 cup)
Ghee or unsalted butter (melted) 30g (2 tbsp) 30g / 6 = 5g (approx. 5g * 30 = 150g (approx.
5g) 5.3 oz)
Finishes:

- Ghee or butter (melted)
- Garlic clove (for Garlic Butter
option)
- Nigella seeds
2 tbsp 2 tbsp / 6 = 1/3 tbsp 1/3 tbsp * 30 = 10 tbsp
(approx. 1/3 tbsp) (convert to cups ≈ 0.625
cups)
1 small clove 1 small clove / 6 ≈ 1/6 clove * 30 = 5 cloves
0.167 clove (approx.
1/6 clove)
As needed - -

- Coriander/cilantro (finely As needed - -

chopped)

Quality and style requirements

(Summarise the required quality and style requirements for your dishes. How will you know that you have
achieved the required standards?)

For dishes to be prepared in accordance with the required quality and design standards, you should create
detailed criteria for flavor, appearance, and uniformity.

Taste: Every dish must be carefully made in accordance with the flavor proportions cut out in the recipe.
This dish, for instance, Prawn Biryani, should have a perfect combination of spices which do not have one
spice dominate all the others. The consistency in taste can be tested by conducting through a tasting sessions
during the preparation process.
Presentation: The look of the food is just as important as its taste, as it has the ability to make it more
attractive. Likewise, the rice in Prawn Biryani should be separated and fluffy, green specks of coriander and
mint leaves added to give it a fresh and lively look. Chicken 65 needs to be crispy on the outside and tender
inside which has to be served with freshly cut red onion slices and lemon wedges on the side.
Consistency: This refers for the food to taste and look the same as it does when it is made every time. Or this
can be controlled through the scrupulous cooking of the ingredients and methods according to the outline of
the workflow template. Leave standard measuring tools and methods behind so that every batch of your dish
is as close to the one before.
Maintaining these standards regularly requires that the kitchen and the cooking staff undergo regular
training, and the preparation processes are periodically reviewed for any deviation and necessary

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correction. To ensure that the quality of ingredients and dishes served is maintained or even improved, the
feedback of the diners and conducting quality checks are also among the strategies that will be implemented.

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Work schedule

(Develop a workflow schedule for the special function service.)

Time Task Equipment Notes / Responsibility

8:00 AM Preparation of ingredients Knife, cutting board, measuring tools Chef and kitchen staff

9:00 AM Marinating meat Mixing bowls, marinade ingredients Chef and kitchen staff

10:00 AM Preparing dough Mixing bowls, flour, water, oil Chef and kitchen staff

11:00 AM Rolling out dough Rolling pin, flour Chef and kitchen staff

12:00 PM Filling and shaping samosas Samosa filling, dough, knife Chef and kitchen staff

1:00 PM Frying samosas Deep fryer, oil Chef and kitchen staff

2:00 PM Assembling salad Salad ingredients, mixing bowl Sous chef and kitchen staff

3:00 PM Preparing dressings Ingredients for dressings, mixing Sous chef and kitchen staff
bowls
4:00 PM Setting up serving area Serving platters, utensils Event staff

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