TIME MANAGEMENT

THE KEYS TO TIME MANAGEMENT IN THE KITCHEN ARE:

Skill Strategy Speed

SKILL: WORKING EFFICIENTLY Identify ways to say time and

energy Organize the kitchen Learn to use equipment properly Look for ways to simplify Could a different piece of

equipment complete a task more quickly? Would a different cooking method

be more efficient? Gather all equipment and

ingredients first.

Dovetail tasks. fit different tasks together

smoothly. Not every preparation step

needs your undivided attention. You could, for example, make a tossed salad while chicken pieces are baking.

Clean up as you work.

STRATEGY: MAKING A WORK PLAN Ask yourself the following:

Have I thought through the recipe before attempting it?

Do I have the ingredients I need? Do I have the proper equipment that I

need? Do I have the skills needed to make

the product? DO I HAVE ENOUGH TIME??

STRATEGY: MAKING A WORK PLAN A smart strategy is to start with a work plan. list of all the tasks required to

complete the recipe estimate of how long each task will

take assign a person to complete each task

TIME TASK WorkerCompleted

?7:34 – 7:36 Put on apron/wash hands/tie back hair ALL  

7:36 – 7:37 Preheat oven to 375 degrees cook  

7:36 – 7:40 Measure flour, baking soda, and salt. assistant cook  

7:37 – 7:38 Fill wash tub with warm, soapy water dishwasher  

7:37 – 7:38 Grab 2 eggs from demo table server  

7:37 – 7:40 Measure shortening, white, and brown sugar cook  

7:40 – 7:45Cream shortening with both sugars in KitchenAid

mixercook  

7:45 – 7:46 Measure chocolate chips server  

7:47 – 7:50 Begin washing/drying dishesdishwasher/

server 

7:45 – 7:46 Measure/add vanilla and stir mixture cook  

7:47 – 7:49 Beat in eggs one at a time cook  

7:47 – 7:50 Find cookie sheets and line with parchment paper assistant cook  

7:50 – 7:52 Add flour to mixture, mix well cook  

7:53 – 7:54 Use wooden spoon to stir in chocolate chips cook  

7:55 – 8:00 Drop batter on cookie sheets by rounded teaspoonfulscook/assistant

cook 

8:00 – 8:01 Place cookie sheets in oven and set timer cook  

8:01 – 8:05Place cooling rack on counter and prepare wrapping

materialsassistant cook  

8:01 – 8:10 Wash/dry remaining dishesdishwasher/

server 

8:01 – 8:12 Return materials to correct cabinet/drawers server  

8:10 – 8:11 Run garbage disposal dishwasher  

8:11 – 8:12 Have Mrs. A check kitchen ALL  

SPEED: MAKING A SCHEDULE

Look back at work plan and find the total time to complete the meal

Subtract the total time from the time you want the food to be ready/served= what time you should start preparing the meal

Remember we only have a limited amount of time!!

TEAMWORK IN THE KITCHEN Organizing the job.

When you plan your schedule, decide not only when each task should start, but also who will do it.

WORKING TOGETHER!! COOPERATION!! Work together as a team/family. Be responsible for the tasks you have agreed to do! If you have a questions or a problem, ask another team/family

member for help. You, too, need to be willing to help out when someone else falls behind or makes a mistake.

Keeping a sense of humor will help the work go more smoothly.

Cleaning up Clean up as you go along

Evaluating the results Think about what you would do differently next time.

MENUWRITING

PLANNING MENUS

Remember – when planning a meal, your menu should be Well balanced Nutritional Aesthetically pleasing

WRITING A MENU1. List the foods in the order in which they are to

be served.

2. Group the foods together that will be served together.

3. Double space between courses.

4. List the beverage last by itself or with the dessert, regardless of when it is served.

5. Capitalize the names of all dishes – first letter only.

6. Avoid the use conjunctions (and, or) when possible

7. Do not use punctuation marks.

8. Do not use abbreviations

9. Center the menu in the middle of the page/card.

Tossed Salad

French or Ranch Dressing

 

Grilled Chicken

Broccoli Spears

Brown and Wild Rice

 

Chocolate Cake

Milk Iced Tea Coffee

USE THE GUIDELINES TO ARRANGE THE FOLLOWING MEALS INTO PROPER MENU WRITING FORMAT

1. Lemon sole, cherry pie, waldorf salad, parsley baby carrots, baked potato, sour cream, whipped butter, cornbread, milk, tea, iced tea, coffee.

2. Garlic bread, tossed salad, spaghetti, ranch dressing, lemon fluff, Italian dressing, green beans, meatballs, red wine vinegar dressing, corn, milk, iced tea w/ lemon, coffee.