monday october 15 catering lemon basil pasta garlic chicken
DESCRIPTION
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 did well, what you can improve upon next time, what your group 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 during class, this must be completed for homework and turned in
at the beginning of next class. ���