Identification Point 1
RECIPE CHOICE
Lemon and Lime Meringue Tarts
WORK FLOW
Lesson Start 10:56
Lesson Finish 12:32
10:56 - 11:00 Hygiene
11:00 - 11:10 Briefing and Collect Ingredients
11:10 - 11:20 Mise en Place (step 1)
11:20 - 11:40 Steps 2 - 3 of recipe (complete step 3 whilst step 2 is cooking)
11:40 - 12:00 Steps 4 - 5. Clean up whilst cooking
12:00 - 12:15 Presentation and Photography
12:15 - 12:32 Clean up
RECIPE CARD
A laminated copy was also handed in to the curriculum office.
Lemon and Lime Meringue Tarts
WORK FLOW
Lesson Start 10:56
Lesson Finish 12:32
10:56 - 11:00 Hygiene
11:00 - 11:10 Briefing and Collect Ingredients
11:10 - 11:20 Mise en Place (step 1)
11:20 - 11:40 Steps 2 - 3 of recipe (complete step 3 whilst step 2 is cooking)
11:40 - 12:00 Steps 4 - 5. Clean up whilst cooking
12:00 - 12:15 Presentation and Photography
12:15 - 12:32 Clean up
RECIPE CARD
A laminated copy was also handed in to the curriculum office.
food_styling.docx | |
File Size: | 1014 kb |
File Type: | docx |