1. TIME MANAGEMENT

2. THE KEYS TO TIME MANAGEMENT IN THE KITCHEN ARE:  Skill  Strategy  Speed

3. 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.

4. 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??

5. 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

6. TIMETASKWorkerCompleted? 7:34 – 7:36Put on apron/wash hands/tie back hairALL 7:36 – 7:37Preheat oven to 375 degreescook 7:36 – 7:40Measure flour, baking soda, and salt.assistant cook 7:37 – 7:38Fill wash tub with warm, soapy waterdishwasher 7:37 – 7:38Grab 2 eggs from demo tableserver 7:37 – 7:40Measure shortening, white, and brown sugarcook 7:40 – 7:45Cream shortening with both sugars in KitchenAid mixercook 7:45 – 7:46Measure chocolate chipsserver 7:47 – 7:50Begin washing/drying dishesdishwasher/server 7:45 – 7:46Measure/add vanilla and stir mixturecook 7:47 – 7:49Beat in eggs one at a timecook 7:47 – 7:50Find cookie sheets and line with parchment paperassistant cook 7:50 – 7:52Add flour to mixture, mix wellcook 7:53 – 7:54Use wooden spoon to stir in chocolate chipscook 7:55 – 8:00Drop batter on cookie sheets by rounded teaspoonfulscook/assistant cook 8:00 – 8:01Place cookie sheets in oven and set timercook 8:01 – 8:05Place cooling rack on counter and prepare wrapping materialsassistant cook 8:01 – 8:10Wash/dry remaining dishesdishwasher/server 8:01 – 8:12Return materials to correct cabinet/drawersserver 8:10 – 8:11Run garbage disposaldishwasher 8:11 – 8:12Have Mrs. A check kitchenALL

7. 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!!

8. 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.

9. MENU WRITING

10. PLANNING MENUS  Remember – when planning a meal, your menu should be  Well balanced  Nutritional  Aesthetically pleasing

11. WRITING A MENU 1. 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.

12. Tossed Salad French or Ranch Dressing Grilled Chicken Broccoli Spears Brown and Wild Rice Chocolate Cake MilkIced Tea Coffee

13. 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.