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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.

Mushroom Pizza
Recipe

8
Serves

15
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Olive oil 2 tbsp 2 tbsp / 8 = 0.25 tbsp 0.25 tbsp * 15 = 3.75 tbsp

Unsalted butter 2 tbsp 2 tbsp / 8 = 0.25 tbsp 0.25 tbsp * 15 = 3.75 tbsp

Garlic 3 cloves 3 cloves / 8 = 0.375 0.375 cloves * 15 = 5.625

cloves cloves
Cremini mushrooms 16 oz 16 oz / 8 = 2 oz 2 oz * 15 = 30 oz
(approximately 1 lb 14 oz)
Dried thyme 1/2 tsp 1/2 tsp / 8 = 0.0625 tsp 0.0625 tsp * 15 = 0.9375
tsp
Dried oregano 1/2 tsp 1/2 tsp / 8 = 0.0625 tsp 0.0625 tsp * 15 = 0.9375
tsp
Kosher salt To taste - -

Black pepper To taste - -

Yellow cornmeal 1/4 cup 1/4 cup / 8 = 0.03125 0.03125 cup * 15 =

cup 0.46875 cup
Pizza dough 1 lb 1 lb / 8 = 0.125 lb 0.125 lb * 15 = 1.875 lb

Fresh mozzarella cheese 8 slices (8 oz) 8 slices / 8 = 1 slice 1 slice * 15 = 15 slices (15
oz)
Ricotta cheese 1 cup 1 cup / 8 = 0.125 cup 0.125 cup * 15 = 1.875
cups

Garlic Bread
Recipe

6
Serves

15
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

French stick 1 1 / 6 = 0.1667 0.1667 * 15 = 2.5 (round
to 3)

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Unsalted butter 125 g 125 g / 6 = 20.83 g 20.83 g * 15 = 312.45 g

(round to 310 g)
Fresh garlic 2 tsp 2 tsp / 6 = 0.333 tsp 0.333 tsp * 15 = 4.995 tsp
(round to 5 tsp)
Salt 1/2 tsp 1/2 tsp / 6 = 0.0833 tsp 0.0833 tsp * 15 = 1.25 tsp
(round to 1.5 tsp)
Parsley 2 tsp 2 tsp / 6 = 0.333 tsp 0.333 tsp * 15 = 4.995 tsp
(round to 5 tsp)

Recipe 3
Caesar Salad

Serves
5

Number of serves required

15
Ingredient Qty Qty/serves Qty x serves required
Mayonnaise 1 cup 1 cup / 5 = 0.2 cups 0.2 * 15 = 3 cups

Garlic 1/2 tsp 1/2 tsp / 5 = 0.1 tsp 0.1 * 15 = 1.5 tsp

Anchovy fillets/paste 2 fillets / 3/4 tsp 2 fillets / 5 = 0.4 fillets 2 * 15 = 30 fillets

(round to 2 fillets)
Lemon juice 2 tbsp 2 tbsp / 5 = 0.4 tbsp 0.4 * 15 = 6 tbsp

Dijon mustard 1 tsp 1 tsp / 5 = 0.2 tsp 0.2 * 15 = 3 tsp

Worcestershire sauce 1 tsp 1 tsp / 5 = 0.2 tsp 0.2 * 15 = 3 tsp

Parmesan cheese 1/2 cup / 1/3 1/2 cup / 5 = 0.1 cup 0.1 * 15 = 1.5 cups
cup
Milk 3 - 4 tbsp 3 - 4 tbsp / 5 = 0.6 - 0.8 1 * 15 = 15 tbsp
tbsp (round to 1 tbsp)
Salt 1/4 tsp 1/4 tsp / 5 = 0.05 tsp 0.05 * 15 = 0.75 tsp
(round to 1/8 tsp) (round to 1 tsp)
Black pepper 1/4 tsp 1/4 tsp / 5 = 0.05 tsp 0.05 * 15 = 0.75 tsp
(round to 1/8 tsp) (round to 1 tsp)
White bread 2 - 3 slices 2 - 3 slices / 5 = 0.4 - 1 * 15 = 15 slices
0.6 slices (round to 1
slice)
Olive oil 1 tbsp 1 tbsp / 5 = 0.2 tbsp 0.2 * 15 = 3 tbsp

Salt 1/4 tsp 1/4 tsp / 5 = 0.05 tsp 0.05 * 15 = 0.75 tsp
(round to 1/8 tsp) (round to 1 tsp)
Streaky bacon 150g / 5 oz 150g / 5 = 30g (round 30g * 15 = 450g
to 30g)
Lettuce 10 cups 10 cups / 5 = 2 cups 2 * 15 = 30 cups

Olive oil 1 tbsp 1 tbsp / 5 = 0.2 tbsp 0.2 * 15 = 3 tbsp

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Chicken breast fillets 500g / 1 lb 500g / 5 = 100g 100g * 15 = 1500g

Salt 1/2 tsp 1/2 tsp / 5 = 0.1 tsp 0.1 * 15 = 1.5 tsp

Pepper 1/2 tsp 1/2 tsp / 5 = 0.1 tsp 0.1 * 15 = 1.5 tsp

Spaghetti Carbonara
Recipe 4

4
Serves

15
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Guanciale 175g/6 oz 175g / 4 = 43.75g 43.75 * 15 = 656.25g

Large eggs 2 2 / 4 = 0.5 0.5 * 15 = 7.5

Egg yolks 2 2 / 4 = 0.5 0.5 * 15 = 7.5

Parmigiano reggiano 100g/3.5 oz 100g / 4 = 25g 25 * 15 = 375g

Black pepper 1/4 tsp 1/4 tsp / 4 = 0.0625 tsp 0.0625 * 15 = 0.9375 tsp
(round to 1 tsp)
Spaghetti 400g/14 oz 400g / 4 = 100g 100 * 15 = 1500g

Cooking salt 1 tbsp 1 tbsp / 4 = 0.25 tbsp 0.25 * 15 = 3.75 tbsp

(round to 4 tbsp)
Pasta cooking water 1/2 cup 1/2 cup / 4 = 0.125 cup 0.125 * 15 = 1.875 cups
(round to 2 cups)
Garlic clove 1 1 / 4 = 0.25 0.25 * 15 = 3.75 (round to
4 cloves)

Recipe 5
Chocolate Lava Cake

Serves
6
15
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Semi-sweet chocolate 6 ounces 6 oz / 6 = 1 oz 1 oz * 15 = 15 oz

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Unsalted butter 1/2 cup 1/2 cup / 6 = 1/12 cup 1/12 cup * 15 = 15/12
cups (round to 1 1/4 cups)
All-purpose flour 1/4 cup 1/4 cup / 6 = 1/24 cup 1/24 cup * 15 = 15/24
cups (round to 5/8 cup)
Confectioners’ sugar 1/2 cup 1/2 cup / 6 = 1/12 cup 1/12 cup * 15 = 15/12
cups (round to 1 1/4 cups)
Salt 1/8 teaspoon 1/8 tsp / 6 = 1/48 tsp 1/48 tsp * 15 = 15/48 tsp
(round to 1/4 tsp)
Eggs 2 large 2 / 6 = 1/3 egg 1/3 egg * 15 = 5 eggs

Egg yolks 2 large 2 / 6 = 1/3 egg 1/3 egg * 15 = 5 eggs

Quality and style requirements

(Summarise the required quality and style requirements for your dishes. How will you know that you have
achieved the required standards?)

In order to provide delectable dishes and neat presentation during your event, the same plate sizes and
servings should be maintained. Carry out the pre-event taste tests on the seasoning and flavor profiles of the
food items and insist on the use of fresh, high-quality ingredients. The implementation of the prescribed
cooking methods and the exact time of the preparation are critical in order to make every dish is ready and
appropriately cooked. It's not just about how the food tastes, it is also about making sure the food is served
promptly to maintain the ideal temperature and texture, an effort that could only be accomplished through a
well-coordinated teamwork between the kitchen and serving staff. You can ensure that your dishes meet the
quality standards you set and go beyond to exceed guest expectations by adhering to the standards.

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Work schedule

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

Notes /
Time Task Equipment
Responsibility
Early Morning Arrange tables, chairs, decor Tablecloths, Setup team to
centerpieces align all elements
with event theme
Mid-Morning to Prepare and cook dishes Kitchen appliances, Chefs follow
Early Afternoon utensils recipe quantities
and timelines
1 Hour Before Plate dishes, add garnishes Plating tools, Plating team
Serving garnishing items ensures
consistent
presentation
Event Start Serve food to guests Serving trays, utensils Waitstaff to serve
Time efficiently and
courteously
After Event Clear dishes, clean venue Cleaning supplies, Cleanup crew
Conclusion waste bins restores venue to
pre-event
condition

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