1. WORK PLAN
GROUP 3
IV-CASSIOPEIA
45 servings
Entree
I. Objectives:
1.) To be able to cook a delicious and nutritious food.
2.) To be able to use the correct utensils /equipment.
3.) To follow the steps correctly.
II. Name of the Recipe:
PORK STROGANOFF
III. Ingredients:
5 kls
pork fillet, trimmed
1 small bottle
olive oil
2 pcs
large onion (white)
2 big cans
button mushrooms
1c
cornstarch
2. 4 pcs
pork cube
3T
tomato paste
3T
fresh lemon juice
1T
salt
3tsp
black pepper
1 pack
all- purpose cream
IV. Procedure:
1.) Heat the oil in a large frying pan until it is smoking. Add the pork and onion
frequently until the pork is browned all over.
stirring
2.) Add the mushroom and cook for one minute or more.
3.) Add flour to the pan and mix well, gradually stirring all the while.
4.) Reduce the heat and simmer for 2 min. then stir in the tomato paste, lemon juice, salt and
pepper.
5.) Simmer until tender. Remove the pan from heat, stir in the yogurt and serve immediately.
V. Utensils / Equipment:
7 knives (sharp)
can opener
7 cutting board
measuring cups
Colander
measuring spoons
Saucer
ladle, long ladle
2 small bowl
1 Carajay with cover
2 big bowl
1 scissor
3. VI. Table Appointment:
7 dinner plates
7 water glasses
7 dinner fork
7 juice glass
7dinner spoon
7 table napkin
7 table knife
7 dessert fork
VII. Bill of Ingredients:
QUANTITY
5 kls
1 s. btl
ITEMS
pork fillet
UNIT COST
P 160/kl
TOTAL COST
P 800.00
P 40.00
P 40.00
olive oil
2 pcs
large onion(white)
P 80.00/kl
P 20.00
2 b cans
button mushrooms
P 80.00/kl
P 160.00
¼ kl
Cornstarch
P 36.00/kl
P 4.00
4 pcs
pork cubes
P 10.oo
P 20.00
tomato paste
P 25.00
P 25.00
5 pcs
fresh lemon juice
P 1.00
P 5.00
1 pc
Salt
P 1.00
P 1.00
3 pcs
1 pc
black pepper
all purpose cream
P 1.00
P 65.00
P 3.00
P 65.00
1 pack
TOTAL:P1,148.00
VIII. Cooking Outfit:
NAME:
AMARO,
ANGELO
SIBLANTE,
QAYSER
DEMELLITES,
NIÑA
DOLENDO,
DANICA
ERASMO,MARY
GRACE
ESPARES,
MARICEL
ESPARZA,
JUDY ANN
APRON
HAIR
NET/CAP
HAND
TOWEL
DISH
TOWEL
POT
HOLDER
FACE
MASK
4. IX. Criteria for Judging the Laboratory Work:
1.) Are all the materials ready before time?
2.) Did all the members wear complete cooking outfit?
3.) Did they use the correct utensils and equipments?
4.) Did they measure their ingredients accurately?
5.) Did they minimize the noise from mouth to utensils?
6.) Did they return the utensils clean and dry?
7.) Is there economy in the use of ingredients?
8.) Did they follow the laboratory area clean and dry?
9.) Did they keep the laboratory area clean and dry?
10.) Did they finish the work on time?
X. Work Assignment:
COOK:
1.) Amaro, Angelo
2.) Demellites, Niña
3.) Erasmo, Mary Grace
HOUSEKEEPER: All
MARKETER:
1.) Amaro, Angelo
2.) Dolendo, Danica
DISHWASHER:
1.) Espares, Maricel
2.) Esparza, Judy Ann
WATER CARRIER: 1.) Siblante, Qayser
