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Work plan
This document outlines a work plan for Group 3 to prepare 45 servings of pork stroganoff. The objectives are to cook a delicious and nutritious meal using proper utensils and following steps correctly. The recipe calls for pork, olive oil, onions, mushrooms, cornstarch and other ingredients. The procedure has 8 steps for cooking the pork and combining all ingredients. Required utensils, equipment, table settings, bill of ingredients and cooking assignments are listed. Criteria for judging include preparation, proper attire, accurate measurements, clean-up and more. Members are assigned roles of cook, housekeeper, marketer, dishwasher and water carrier.
Work plan
- 1. WORK PLAN GROUP 3 IV-CASSIOPEIA 45servings 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 tomatopaste 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: 7dinner 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 forJudging 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
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