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Appendix C – Workflow Template

Ingredient list

Use the following templates to calculate the ingredients and quantities that you will require to prepare
your dishes.

Margherita Pizza
Recipe

4
Serves

30
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Whole San Marzano tomatoes 1 (28 oz can) 28 oz / 4 = 7 oz 7 oz * 30 = 210 oz
(approx. 6 cans)
Extra-virgin olive oil 2 tsp 2 tsp / 4 = 0.5 tsp 0.5 tsp * 30 = 15 tsp
(approx. 5 tbsp)
Garlic cloves 2 small 2 / 4 = 0.5 0.5 * 30 = 15 cloves

Sea salt 1/2 tsp 1/2 tsp / 4 = 0.125 tsp 0.125 tsp * 30 = 3.75 tsp
(approx. 4 tsp)
Pizza Dough 1 lb 1 lb / 4 = 0.25 lb 0.25 lb * 30 = 7.5 lbs

Fresh mozzarella cheese 8 oz 8 oz / 4 = 2 oz 2 oz * 30 = 60 oz (approx.

3.75 lbs)
Fresh basil leaves To taste - -

Red pepper flakes To taste - -

Bruschetta
Recipe

Serves
4
30
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Vine-ripened tomatoes 4 4/4=1 1 * 30 = 30

Garlic cloves 2 2 / 4 = 1/2 1/2 * 30 = 15

Red onion 1 tbsp 1 tbsp / 4 = 1/4 tbsp 1/4 tbsp * 30 = 7.5 tbsp
(round to 7 tbsp)
Basil 2 tbsp 2 tbsp / 4 = 1/2 tbsp 1/2 tbsp * 30 = 15 tbsp

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Long red chilli 1 1 / 4 = 1/4 1/4 * 30 = 7.5 (round to 8)

Extra virgin olive oil 1/4 cup (60ml) (1/4 cup / 4) ml (1/4 cup * 30) ml = 7.5
cups
Coles Bakery Pane di Casa bread 8 slices 8 / 4 = 2 slices 2 slices * 30 = 60 slices

Garlic clove, extra 1 1 / 4 = 1/4 1/4 * 30 = 7.5 (round to 8)

Basil leaves to serve to serve to serve

Caprese Salad
Recipe

Serves
6

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Bocconcini or baby mozzarella 220 g (7 oz) 220 g / 6 = 36.67 g 36.67 g * 30 = 1100 g

Cherry or grape tomatoes 500 g (1 lb) 500 g / 6 ≈ 83.33 g 83.33 g * 30 = 2500 g

Basil leaves 1/2 cup 1/2 cup / 6 ≈ 8.33 tbsp 8.33 tbsp * 30 = 250 tbsp

Balsamic glaze/reduction for drizzling for drizzling for drizzling

Garlic clove, small 1 1 / 6 ≈ 0.17 0.17 * 30 = 5

Dijon mustard 1/2 tsp 1/2 tsp / 6 ≈ 0.08 tsp 0.08 tsp * 30 = 2.4 tsp
(round to 2.5 tsp)
Extra virgin olive oil 2.5 tbsp 2.5 tbsp / 6 ≈ 0.42 tbsp 0.42 tbsp * 30 = 12.5 tbsp

White wine vinegar 1 tbsp 1 tbsp / 6 ≈ 0.17 tbsp 0.17 tbsp * 30 = 5 tbsp

Dried herbs (oregano, parsley, 1/4 tsp each 1/4 tsp each / 6 ≈ 0.04 0.04 tsp * 30 = 1.2 tsp
thyme) tsp (round to 1.5 tsp)
Salt 1/2 tsp 1/2 tsp / 6 ≈ 0.08 tsp 0.08 tsp * 30 = 2.4 tsp
(round to 2.5 tsp)
Black pepper to taste to taste to taste

Tiramisu
Recipe

8
Serves

Number of serves required

30

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Ingredient Qty Qty/serves Qty x serves required

Eggs, separated 3 3 / 8 = 0.375 0.375 * 30 = 11.25

Caster sugar (superfine sugar) 1/2 cup (110g) 1/2 cup / 8 ≈ 6.25 tbsp 6.25 tbsp * 30 = 187.5
tbsp (round to 190g)
Vanilla extract 1/2 tsp 1/2 tsp / 8 ≈ 0.06 tsp 0.06 tsp * 30 = 1.8 tsp
(round to 2 tsp)
Mascarpone 8 oz (250g) 8 oz / 8 = 1 oz 1 oz * 30 = 30 oz (850g)

Black coffee, hot and strong 1 1/4 cups 1 1/4 cups / 8 ≈ 0.15625 cups * 30 ≈ 4.7
0.15625 cups cups
Frangelico or Kahlua (or other 2 tbsp 2 tbsp / 8 = 0.25 tbsp 0.25 tbsp * 30 = 7.5 tbsp
liquor)
Lady fingers, pavesini or 6.5 oz (200g) 6.5 oz / 8 = 0.8125 oz 0.8125 oz * 30 = 24.4 oz
savoiardi biscuits (690g)
Cocoa for dusting for dusting for dusting

Panna Cotta
Recipe

6
Serves

Number of serves required

30
Ingredient Qty Qty/serves Qty x serves required
Pouring cream 1 1/2 cups 1 1/2 cups / 6 ≈ 0.25 0.25 cups * 30 = 7.5 cups
cups (1875ml)
Milk 1 1/2 cups 1 1/2 cups / 6 ≈ 0.25 0.25 cups * 30 = 7.5 cups
cups (1875ml)
Vanilla bean 1 1 / 6 ≈ 0.17 0.17 * 30 = 5

Caster sugar 1/2 cup (115g) 1/2 cup / 6 ≈ 0.08 cups 0.08 cups * 30 = 2.4 cups
(460g)
Gelatine powder 2 1/2 tsp 2 1/2 tsp / 6 ≈ 0.42 tsp 0.42 tsp * 30 = 12.6 tsp
(round to 13 tsp)
Sliced strawberries to serve to serve to serve

Blueberries to serve to serve to serve

Quality and style requirements

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(Summarise the required quality and style requirements for your dishes. How will you know that you have
achieved the required standards?)
The success of any food practice, especially one, whose goal is to make a memorable dish for a special event,
depends on having quality and style requirements that are clearly defined. The goals for every dish should be
clearly defined with the taste being one of the main features, but presentation and consistency as well.
Goodness is assessed by the doneness of the components used; for example, vine-ripened tomatoes should be
bright, firm, and full of flavor, while mozzarella should be creamy and fresh. The presentation style of each
dish has to be in the same level of quality—the Margherita pizza has to have a golden crispy crust with an
even distribution of cheese and basil on it, and the Tiramisu must have a smooth layer of mascarpone and
coffee-soaked biscuits on it, and the cocoa powder dusted on it should be perfectly even. To attain these
standards, each serving needs to look as delicious as it tastes, and be consistent in style with the traditional
style of the dish. The consistency in servings is also an important issue, which will enable every single guest
to enjoy the same superb taste and appearance. The ultimate factor to the triumph would be guest
satisfaction, measured by their reviews and the food experience. Being ready, the tasting sessions and the
presentation reviews at the time of cooking will assist in meeting these requirements.

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Work schedule

(Develop a workflow schedule for the special function service.)

Time Task Equipment Notes / Responsibility

8:00 AM Prep ingredients for all dishes Knives, cutting boards Chef to oversee ingredient
quality
10:00 AM Begin dough for Margherita Pizza Mixer, dough proofing area Sous-chef in charge of
dough consistency
12:00 PM Assemble Bruschetta Knives, serving platters Line cooks, ensure
uniform tomato slices
2:00 PM Start assembling Caprese Salad Bowls, serving plates Assigned to kitchen
assistants
4:00 PM Begin layering Tiramisu Mixing bowls, spatulas Pastry chef responsibility,
even layers
6:00 PM Final plating and adjustments Serving utensils, garnishes All staff, ensure
presentation is perfect

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