Time plan Guidelines
● All ingredients MUST be in grams (for weight) and ml (for liquids). Cups, Tsps, and Oz
are prohibited
● Ingredients should be listed in order of measurement (greatest to least)
● Equipment should be LAST (below ingredients)
SBA #2 Final Draft
Choice of Work
Activities/ Dishes Chosen Main Ingredients with quantities, equipment,
and materials needed
Soup: Pumpkin, peeled, deseeded and chopped
Pumpkin Soup into chunks 455 grams
Chicken Broth 750 ml
1 Pckt Tostitos 80 grams
Evaporated Milk 250 ml
Onion, Sliced 26 grams
Salt 5 grams
Pepper 5 grams
Minced garlic 2 gram
Chopped Parsley for garnishing
Equipment:
1 Large Saucepan
1 Chopping Board
1 Knife
1 Ladle
3 Bowls
3 Spoons
1 Tureen
Protein dish: 6 Chicken Thighs, bones removed, skin left
Stuffed Chicken Thighs on 750 grams
1 Small Onion, peeled, finely chopped 225
grams
White breadcrumbs 85 grams
Butter 28 grams
1 Lemon, zest only, plus juice of half a lemon
45 grams
Vegetable Oil 30 ml
Fresh Thyme Leaves 15 grams
Chopped Fresh Parsley 15 grams
1 Free Range Egg Yolk 15 ml
2 Garlic Cloves, crushed to a past with the
edge of a knife 15 ml
Equipment:
1 Frying Pan
1 Chopping Board
1 Small Bowl
2 Small spoons
1 Roasting Tin
40 Cocktail Sticks
1 Fork
3 Large Plates
Carbohydrate Dish: Instant Mashed Potatoes 211 grams
Mixed Vegetables Mashed Potato Pie Water 960 ml
Mixed Vegetables 182 grams
Cheddar Cheese 125 grams
Milk 120 ml
Butter 74 grams
Parmesan Cheese 50 grams
2 Eggs beaten 90 ml
Garlic Powder 12 grams
Salt 4 grams
Equipment:
1 Mixing Bowl
1 Small Bowl
1 Small Baking Tray
1 Fork
1 Spoon
Raw Non- Starch Vegetables: 1 1⁄2 Small Red Cabbages, trimmed and very
Raw Vegetable Salad thinly sliced 402 grams
2 Carrots peeled and grated into long strips
135 grams
1 Lemon juiced 45 ml
Raw Almonds 10 grams
Chopped Parsley 8 grams
Chopped Mint 8 grams
Sunflower Seeds
Equipment:
1 Mixing Bowl
1 Knife
1 Grater
Salad Dressing: Vegetable Oil 240 ml
Lemon Vinaigrette Lemon Juice 60 ml
Salt 4 grams
Black Pepper 1 gram
Equipment:
1 Bowl
1 Fork
Beverage: Cold Water 2l
Pink Lemonade Freshly Squeezed Lemon Juice 250 ml
Granulated Sugar 200 grams
Diced Frozen Watermelon 152 grams
Coloured Sugar 1⁄2 cup
1 Lemon 58 grams
1 pkt Watermelon Kool-Aid 4 grams
Equipment:
3 glasses
3 Straws
1 Jug
1 Spoon
1 measuring cup
1 Blender
Cover for 1 Dinner plate
Dinner Fork
Dinner knife
Soup bowl
Soup Spoon
Glass
Coaster
Napkin
Plan of Work
Time Order of Work/ Oven Management
Pre- Preparation Dress for practical. Put on apron, headgear, and remove all jewelry.
Sanitize hands and work area. Collect and wash all utensils and
equipment. Arrange ingredients as needed, and cover with a ten
towel. Arrange all utensils. Prepare soapy water and line bin. Open
cans and empty contents in prep bowls.
9:00- 9:15 Begin Pink Lemonade. Put on gloves. Wash, peel, and chop fruits.
Place in separate bowls, cover with clear wrap, and refrigerate
until ready to serve.
9:15- 9:30 Clean and sanitize work area. Place the watermelon, sugar, lemon
juice, kool-aid, and 2 cups of water in a blender. Blend until smooth.
Place a fine mesh sieve over a pitcher and pour the mixture through
the sieve. Add the remaining water to the pitcher and stir until
combined. Chill until ready to serve.
9:30- 9:45 Clean and sanitize work area. Begin Stuffed Chicken Thighs. Preheat
oven to 180℃/ 350℉/ Gas 5. Heat the oil in a frying pan over medium
heat. Add the onion and garlic and fry for 4-5 minutes, or until softened
but not coloured. Mix together the breadcrumbs, parsley, thyme,
lemon zest, and lemon juice in a bowl until well combined. Add the
cooked onion and garlic and the egg yolk and stir well to combine.
Season to taste, with salt and freshly ground black pepper.
9:45- 10:00 Clean and sanitize work area. Lay each piece of thigh meat out and
spread with an even layer of stuffing mixture. Roll up each stuffed
chicken thigh and secure it with cocktail sticks. Place each stuffed
chicken thigh into a roasting tin and dot all over with butter. Roast
the stuffed chicken thighs in the oven for 35-40 minutes or until
cooked through and golden brown.
10:00- 10:15 Clean and sanitize work area. Begin Mixed Vegetable Mashed Potato
Pie. Pour water, salt, and butter into a pot. Bring the water to a boil.
Turn off the heat and stir in the milk. Stir in the instant potato flakes
and let them stand for 30 seconds. Stir garlic powder, eggs,
parmesan, mixed vegetables, and one cup of cheddar cheese. Pile
the mixture into a 9-inch deep small baking tray. Sprinkle the top with
¼ cup of cheddar. Bake at 350℉ until golden on top and puffy about
45 minutes.
10:15- 10:30 Clean and sanitize work area. Begin Pumpkin Soup. Boil pumpkin,
garlic, onion, and chicken broth until it is soft and tender. Mash
with potato crusher or pour in a blender and puree.
10:30- 10:45 Return to pot and gradually stir in milk and cook on low heat
until thoroughly heated. Adjust salt and pepper.
10:45- 11:00 Take Stuffed Chicken Thighs out from oven. Pour 150 ml double
cream into the pan, bring back to a boil then puree.
11:00- 11:15 Begin Raw Vegetable Salad with Lemon Vinaigrette. Combine
vegetables and herbs in a large bowl. Place in a serving bowl and
sprinkle over the almonds and seeds. In a small bowl, use a fork or
whisk to rapidly blend the vinaigrette together. Warm up soup.
Take mashed potato pie out from oven.
11:15- 11:30 Neatly plate and present dishes.
11:30- 11:45 Do final wash up. Clean and sanitize work area. Wipe and put
away utensils and equipment. Empty bin. Sweep and mop floor.
Empty display area. Leave the room.
