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Monday October 15 Catering Lemon Basil Pasta Garlic Chicken
 

Monday October 15 Catering Lemon Basil Pasta Garlic Chicken

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    Monday October 15 Catering Lemon Basil Pasta Garlic Chicken Monday October 15 Catering Lemon Basil Pasta Garlic Chicken Presentation Transcript

    • Catering: Garlic Chicken with Lemon Basil Pasta Wednesday, November 30th
    • 10/15 Amuse Bouche: ! What is needed for setting the table if preparing the following full-service dinner for 20 guests:! Bread Basket: Pretzel Rolls and Garlic Cheese Biscuits! Course 1: Mixed Greens Salad with Gorgonzola, Walnuts, Pears, and Raspberry Vinaigrette! Course 2: Garlic Chicken with Lemon Basil Pasta! Course 3: Raspberry Torte or Pumpkin Roll! Beverages: Ice Tea and Ice Water Be Prepared to Share Your Responses
    • Announcements:! Sign up for catering events: Today (dinner), Tuesday (breakfast & lunch), and Thursday (breakfast only)! Registration forms for Small Bites Competition! See Competitors to purchase tickets to the Small Bites event!! CCAP Applications: Due November 1st! Yule Log Applications: Due November 15
    • Objectives:! Students will be able to: ! Determine necessary steps in pre-prepping for an event. ! Prep for event: Arrange dining room, set-up tables, Marinate chicken, prepare vinaigrette, mince garlic, cut vegetables, plate desserts, and complete side work (polish glasses and silverware, cut lemons, fill salt & pepper shakers)
    • Think-Pair-Share: ! Plan out all steps in preparing the following menu for an event that begins at 6pm (prep starts during your class period):! Bread Basket: Pretzel Rolls and Garlic Cheese Biscuits! Course 1: Mixed Greens Salad with Gorgonzola, Walnuts, Pears, and Raspberry Vinaigrette! Course 2: Garlic Chicken with Lemon Basil Pasta! Course 3: Raspberry Torte or Pumpkin Roll! Beverages: Ice Tea and Ice Water Be Prepared to Share Your Responses
    • Period 1 ! Red: Commercial Dishwasher, 3-Compartment sink, laundry! Blue: Polish utensils! Yellow: Polish glasses! Green: Set up dining room! Purple: Defrost chicken, cut lemons, Make coffee and ice tea
    • Period 2!  Red: Support Staff- Commercial Dishwasher, 3- compartment sink, laundry, clean bottom and upper level counters, organize tool box! Blue: Prepare salad dressing and prep salad vegetables! Yellow: Fill Sugar caddies and salt & pepper shakers! Green: Polish Glasses and Silverware! Purple: Napkin Folds
    • Period 4! Red: Support Staff- Commercial Dishwasher, 3- compartment sink, laundry, clean bottom and upper level counters, organize tool box! Blue: Set tables with polished utensils, water goblets, napkins, and centerpieces! Yellow: Prep breakfast for tomorrow’s catering event! Green: Prep wraps for tomorrow’s catering event! Purple: Prepare iced coffee and plate salads
    • Period 5! Red: Support Staff- Commercial Dishwasher, 3- compartment sink, laundry, clean bottom and upper level counters, organize tool box! Blue: Change yield for recipes for this evening’s event then create a server’s station with necessary supplies! Yellow: Prep breakfast for tomorrow’s catering event! Green: Prep for tomorrow’s catering event! Purple: Prepare and plate desserts
    • Work-Based Learning: After School! Plate desserts! Prepare beverages and set up glasses! Assist in plating salads (if necessary)! Prep lunch (pasta and chicken) & have plates ready! Check tables in East Dining Room- make sure all tables have the appropriate glasses, eating utensils, and napkins
    • ! Timeline for Dinner: 5:45 Place salad dressing, butter, & s&p on tables, prepare pitchers of ice water and tea. Place sugar caddy on each table! 6pm Fill water glasses & take orders for ice tea. Have trays and tray stands ready. Also, have beverage table setup on north side of production kitchen with backup goblets, utensils, salt & pepper, sugar, ice, napkins, etc.! 6:05 Deliver ice tea to guests! 6:10 Bread baskets then salads at each place setting! 6:20 Buss salad plates & replace any necessary used utensils. Check to see if there are any vegetarian orders! 6:30: Serve main dish! 6:50(ish): Dessert Orders: Raspberry chocolate tart or pumpkin roll! 7(ish): Desserts Served
    • Closure:Write a paragraph evaluating what you personally didwell, what you can improve upon next time, what yourgroup did well, and how your group can improve as a whole. Next, how did the groups around you do? What did they do well and how can they improve? Note: If you run out of time to complete the closure duringclass, this must be completed for homework and turned in at the beginning of next class.