ACUMEN MENU CARD 2

Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: 12 hours.

Menu and no. of serves:

Menu :
Dish 1 : Caesar salad
Dish 2 : Chicken and vegetables spring rolls
Dish 3 : Vegetable samosa
Dish 4: Lentil and bean soup
Dish 5: Mango Coulis
No. of serves: 20

Special customer requests/ dietary needs and no. of serves

This menu is rich in vegetables and greens hence it is best suited for vegans and vegetarians.
Adjustments required to menu/ ingredients/ recipe:
.Alternate heavy meals with light meals.
Is this an event or function?  Yes  No
If yes, identify schedule:
N/A

Portion control: 20

Food production process: Foodservice style:

 bulk cooking   à la carte

 cook-chill for extended life  buffet
 cook-chill for five-day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook  bulk cooking
 operations
 functions and events
Ingredient list  festivals
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Meat, Poultry Fish / Seafood
Chiken Chicken and vegetables 5kg
spring rolls

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Chicken and vegetables spring 6 tsp 20

Canola oil Sausages English breakfast with green tea
rolls, Lentil and bean soup
Chicken and vegetables spring 2 tsp 10
Frozen peas Mushrooms English breakfast with green tea
rolls
5 Fruit / Vegetables
Chicken and vegetables spring
Masala
rolls, Vegatable samosa
5 tsp
Chicken and vegetables spring
Curry powder Onion All
rolls, Vegtable samosa

4 tsp
Salt All Carrots All

1 cup
Frozen puff pastry Vegtable samosa Celery stalk All

Garlic cloves All

Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity quantity
Grill pan English breakfast with green 4 Stovetop All 4
tea
Tongs English breakfast with green 4 Cups Mr. President Granola 25
tea
Mixing bowls All 4 Forks All 25

Wooden spoons All 4 Spoons All 25

Kitchen gloves All 6 Hand gloves All 5

Knives All 4 Baking trays Kunafa 3

Chopping board All 4 Baking sheet Kunafa 3

Plates All 25

Kitchen towels All 5

Dusters All 2

Brooms All 2

Saucepan All 1
Work Flow Plan/ End of Service Procedures / De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 6:00 - Collect ingredients and equipment Grill, saucepan, stovetop, Kitchen staff Staff 1: To get the ingredients from the
6:15 cooking spoon, knives, store.
bowls, cups, plates and Staff 2 to assemble all the equipment.
forks. Staff 3 to preheat the oven to 120 0C.

2. 6:15 – Prepare the ingredients for the Fridge Kitchen staff Staff 3: To wash the ingredients.
6:45 dishes. Staff 4 to make dough.
Put the salad ingredients in the Staff 1 to boil potatoes.
fridge.
Add the ingredients (onion, garlic
Non-stick pan.
and chicken mince on a non-stick
pan in moderate heat.
Knead to make soft dough and cut to
make cones
Boil potato cubes and peas and
season lightly
3. 6:45-7:15 Cook the dishes: Frying pan Kitchen staff Staff 1 to fry the bacon.
Deep fry garlic and bread cubes until
brown and season with salt and
pepper.
Shallow fry for 4 minutes Frying pan
Deep fry until golden brown Frying pan
4. 7:15-7:20 Prepare the garnishes Saucepan Kitchen staff Staff 2 to fry the bread.

7. 7:20 - Prepare for serving Cups, plates, and forks. Kitchen staff Staff 1 and 2 to serve the baked beans.
7:40 Staff 2 and 3 to serve the bread.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
8. 7:40 – Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
7:45 benches used with clean water Kitchen towels Staff 3 to dry and arrange the cups on cup shelves.
Staff 4 to clean the Kitchen table.

9. 7:45-7:50 Sweep and wipe the floor Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
10. 7:50 – Discuss the comments and any Nil All of us
7:55 suggestion from the customers.
 Discuss the cooking of the next
menu.
11. 7:55-8:00 Identify the next menu and list down Nil All of us
the ingredients
 Al la carte 1

Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: 12 hours.

Menu and no. of serves:

Menu :
1. Dish 1 Sausage rolls (Eatery, 2019).
2. Dish 2 Chicken Caesar salad
3. Dish 3: Rabbit curry on bed rice
4. Dish 4: Chicken parmigiana with chips and salad
5. Dish 5: Chocolate mousse
No. of serves: 20

Special customer requests/ dietary needs and no. of serves

This menu is rich in energy giving foods and is proteins.
Adjustments required to menu/ ingredients/ recipe:
.Alternate heavy meals with light meals.
Is this an event or function?  Yes  No
If yes, identify schedule:
N/A

Portion control: 20

Food production process: Foodservice style:

 bulk cooking   à la carte

 cook-chill for extended life  buffet
 cook-chill for five-day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook  bulk cooking
 operations
 functions and events
Ingredient list  festivals
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Meat, Poultry Fish / Seafood
 Grilled chicken strips Chicken Caesar salad

bacon Chicken Caesar salad,

Sausage rolls
Pork mince Sausage rolls

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

shaved parmesan Chicken Caesar salad

egg Chicken Caesar salad

cheese Chicken Caesar salad

Chicken Caesar salad, Sausage

salt
rolls
Fruit / Vegetables
olive oil Chicken Caesar salad

Olive oil Sausage rolls lemon juice Chicken Caesar salad

Fennel seeds Sausage rolls garlic cloves Chicken Caesar salad, Sausage rolls
 Sausage rolls
Breadcrumbs Onions Sausage rolls

Eggs Sausage rolls

Celery stalk Sausage rolls

Black pepper Sausage rolls

Tomato Sausage rolls
Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity quantity
Grill pan and tongs Salt & Pepper Calamari 4 Stovetop All 4
Salad
Pots Hot chocolate 4 Cups Hot chocolate 25

Mixing bowls All 4 Forks All 25

Wooden spoons All 4 Spoons All 25

Kitchen gloves All 6 Hand gloves All 5

Knives All 4 Baking trays Fel-fel with ground beef 3

Chopping board All 4 Baking sheet Fel-fel with ground beef 3

Plates All 25 Kettle Hot chocolate 3

Kitchen towels All 5 Fridge Lemonade 1

Dusters All 2

Brooms All 2

Saucepan All 1
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: large potatoes, Kitchen staff Staff 1: To get the ingredients from the
11:15 canola oil, paprika, ground store.
pepper and coarse salt. Staff 2: To set the equipment ready.
Equipment: saucepan, oven, Staff 3: To pre-heat oven to 300 oC.
kitchen gloves, plates
2. 11:15 - Cook the ingredients and add the Food processor and a bowl, Kitchen staff Staff 3: To assist in cutting the sweet
11:20 Knife and bowl. potatoes.
bacon.
Staff 4 to toss the potatoes.
Undertake the dressing by
smoothening ingredients in a food
processor and putting enough salt
and pepper.
Turn the other side and cook for 3
minutes until its golden.
Simmer water with eggs in a
saucepan for 3 minutes. Remove and
run the eggs under cold water for 15
seconds and put it aside.
3. 11:20 - Cut the lettuce leaves and put it in Toaster, Knife, chopping Kitchen staff Staff 1 to bake the potatoes.
11:50 .
the bowl with chicken. board and baking tray.
4. 11:50 - Place the eggs and garnish the Plates Kitchen staff All staffs to assist in serving.
12:20 content. Prepare for serving
End of Service Procedures/ Communication (Who, About what?)
Reporting Requirements
5. 12:20 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment.
12:30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the used utensils.

6. 12:30 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:45 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
7. 12:45- Discuss the comments and any Nil All of us
1.00 suggestion from the customers.
Discuss the cooking of the next
menu.
8. 12:45- Identify the next menu and list down Nil All of us
1.00 the ingredients

Al la carte 2
Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: 12 hours.

Menu and no. of serves:

Menu :
1. Dish 1 Roasted lamb
2. Dish 2 Vegetables
3. Dish 3: Barley soup
4. Dish 4: Roast beef with jus lie
5. Dish 5: Fruit platter with orange sauce
No. of serves: 20

Special customer requests/ dietary needs and no. of serves

This menu is rich in energy giving foods and is proteins.
Adjustments required to menu/ ingredients/ recipe:
.Alternate heavy meals with light meals.
Is this an event or function?  Yes  No
If yes, identify schedule:
N/A

Portion control: 20

Food production process: Foodservice style:

 bulk cooking   à la carte

 cook-chill for extended life  buffet
 cook-chill for five-day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook  bulk cooking
 operations
 functions and events
Ingredient list  festivals
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Meat, Poultry Fish / Seafood
Lamb Roasted lamb

Beef broth

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Roasted lamb, Fruit platter

Canoli oil
with orange sauce

Pearl barley Roasted lamb

Salt Roasted lamb

Pepper Roasted lamb

Fruit / Vegetables
Peas Roasted lamb

Carrots Roasted lamb

Celery Roasted lamb

 Roasted lamb, Fruit platter with
Onions
orange sauce

Roasted lamb, Fruit platter with

Parsley
orange sauce

Barley soup, Fruit platter with

Lemon juice
orange sauce
Barley soup, Fruit platter with
Bean shoots
orange sauce
Barley soup, Fruit platter with
Coriander leaves
orange sauce
Barley soup, Fruit platter with
Parsley leaves
orange sauce
Barley soup, Fruit platter with
Garlic cloves
orange sauce
Barley soup, Fruit platter with
Tomatoes
orange sauce
Fruit platter with orange sauce
Orange
Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity quantity
Grill pan and tongs Roasted lamb 4 Stovetop All 4

Pots All 4 Cups All 25

Mixing bowls All 4 Forks All 25

Wooden spoons All 4 Spoons All 25

Kitchen gloves All 6 Hand gloves All 5

Knives All 4

Chopping board All 4

Plates All 25

Kitchen towels All 5

Dusters All 2

Brooms All 2

Saucepan All 1
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Saucepan, oven, kitchen Kitchen staff Staff 1: To get the ingredients from the
11:15 gloves, plates, knives, store.
chopping boards, bowls, Staff 2: To set the equipment ready.
pots, Staff 3: To pre-heat oven to 300 oC.
2. 11:15 - Take the tender beef and marinate it Chopping boards and 4 Kitchen staff Staff 3: To assist in marination.
11:20 knives Staff 4 to grill.
in the ground ginger lime.
Staff 3 to slice the carrots.
Grill the beef on high heat for
around 15 minutes on each side
(depending on how thick it is), until
the meat is medium-rare or medium
Slice the carrots and cucumber.
3. 11:20 - The meat is then sliced into strips. Mixing bowls, wooden Kitchen staff Staff 1 to mix the ingredients with meat.
11:50 Staff to prepare the cucumber and
This should be done against the spoon
garnishes..
grains.
In separate mixing bowls, add 1kg
of the grilled sliced beef to each
bowl, and add the clean shoots,
carrots, and cucumber. Toss
everything together.
 Prepare the garnishes and barley
soup.

4. 11:50 - Prepare the vegetables, fruit platter Plates Kitchen staff Staff 1 to serve roasted lamb.
12:20 Staff 2 to serve vegetable.
and orange sauce, and set ready for
Staff 3 to serve beef.
serving Staff 4 to serve barely soup.
End of Service Procedures/ Communication (Who, About what?)
Reporting Requirements
5. 12:20 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment.
12:30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the used utensils.

6. 12:30 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:45 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
7. 12:45- Discuss the comments and any Nil All of us
1.00 suggestion from the customers.
Discuss the cooking of the next
menu.
8. 12:45- Identify the next menu and list down Nil All of us
1.00 the ingredients