1 Getting Ready to Cook Chapter 45 2 3 4 5 6 7 Making a Work Plan Management of time and equipment is vital to putting together a meal Work plan = list of all the tasks you have to do to prepare each dish in the meal and how long each task will take 8 Hidden Time Time needed to prepare a recipe For example: banana bread Need over ripe bananas, so need to buy them ahead of time Desserts that need to be chilled overnight 9 Always allow a little more time than you think you need Level of detail in work plan is determined by how experienced a cook you are See page 446 figure 45.2 10 Making a Schedule So foods will be ready to eat at the same time Excellent exercise in assessing and managing resources 11 FYI Large professional kitchens provide work stations for various tasks; a bake station for baking breads and dessse5rts A hot food station for hot items and final cooking A cold food station for cold dishes and appetizers 12 Professional chefs often start their careers in huge kitchens where they specialize in one kind of food preparation In a well known restaurant, an apprentice chef may spend a year simply tearing up salad ingredients or making stock for sauces and soups 13 14 15 1. Organizing the Tasks Make things simple and efficient Sequence order in which you perform the tasks you listed on the work plan Determine sequence and think how you can save time and effort 16 Dovetailing Dovetailing tasks combine tasks in such a way that one overlaps the other Prepare cottage cheese plate, spray the baking dish while the noodles are cooking 17 Grouping Similar Tasks Group together tasks that are similar or use the same tools and equipment Cutting the cucumbers for the salad and zucchini for the lasagna all at once 18 Preparing some items ahead of time Assemble lasagna the day before and leave baking for later 19 Pre-preparation When appearance of foods is especially important, remember to toss cut fruits, such as apples and pears, with a little lemon juice and refrigerate to help prevent darkening Peeled potatoes retain their cream color when kept in water. Rinse just before using them. 20 Mix soft sandwich fillings in advance and assemble sandwiches nearer serving time Spread condiments between slices of a meat or cheese filling to keep the bread from getting soggy. 21 2. Scheduling the Tasks Make a list of tasks in order you plan to do them Write down a starting time for each task 22 3. A Sample Schedule See page 449 figure :40 wash hands 11:25 lasagna in 10:50 put water on to boil oven wash veggies 11:50 get salad 11:00 put noodles in water ready 11:15 preheat oven 12:00 eat 23 Saving Time Using convenience foods can save a cook time in the kitchen. Some foods such as pudding mixes or chopped nuts may be similar or superior in quality to the homemade versions; however, other prepackaged foods lack more in quality than they offer in convenience 24 A bag of peeled carrots or cut broccoli, for instance, has lost vitamins from being cut and exposed to light. Consumers should fully realize what they give up when they opt for convenience 25 Working Efficiently Have a work area for each person Clear the kitchen countersgood sanitation Reread the recipe or package directions 26 Locate the right utensils or appliances for each task Check off each task in your schedule as you complete it 27 Clean up as you work, so there wont be so much to do afterwards Leave the kitchen clean and uncluttered, ready to prepare another meal 28 Reviewing Your Efforts Prepare a work plan and schedule to work efficiently Keep plan and use it again Note any changes or improvements 29 Best to have a back up plan for the unexpected What if your dessert doesnt turn out? What happens if your oven quits? 30 Writing Menus Write Menus for 3 days Include a work plan and time schedule What equipment is necessary Include in menu: Breakfast Lunch Dinner Include any snacks or beverages