220 EVALUATION

Name ___Kacie Morgan___ Unit _1_

MENU

Maple-Seared Scallops on Kale

Avocado Spinach Fruit Salad with Orange Ginger Vinaigrette
Lemon Sorbet
Parmesan Crusted Tilapia with Lemon
Chocolate Orange Mousse
Cilantro Limeade

MEAL _Formal 2_
Meal Service
Formal Russian Style

DINING TIME 11:00

O
MEAL ANALYSIS
MARKET ORDER - Correct and on time
RECIPES (full page)
Challenging
Coordinate with specific meal
VARIETY of Color, Flavor, Texture, Temperature

Sources
Active + Passive = Total
Yields Serving Sizes

D
PREPARATION
Coordinated

Waste?

Plating Directions

I
Lab skills what was learning experience?

C
TABLE SETTING
Linens

Correct

Tableware

Centerpiece

E
DINING ETIQUETTE
CLEAN-UP SPECIFIED?
Kitchen during prep

Dishwasher
After meal

LIST ALL TABLE APPOINTMENTS TO BE USED

(items not found in your unit or brought from home)

11 6 or 8 round white plates

11 square bowls
11 tall shot glasses
11 miniature dessert spoons
11 dessert spoons
11 wine glasses
11 goblets
11 8 or 10 round white plates
11 crystal dessert cups

SKETCH OF MAIN COURSE COVER

(birds eye view)

PLATING + SERVING DIRECTIONS

10:50 Scallops

11:15 Sorbet
11:00 Salad
11:15 Mousse
10:45 Water
11:00 Limeade
11:10 Entre

In the center of a small, round, white plate, place 3-4 T. massaged kale.
Place a scallop over the top. Drizzle lightly with the maple syrup sauce.
Be careful not to get any syrup on the edges of the plate. Wipe away any
excess. Repeat for a total of 11 plates.
Fill 11 shot glasses with 3 mini scoops of lemon sorbet. Carefully insert
a dessert spoon in each.
In 11 square white bowls, place approximately cup of salad to
each. Make sure there is at least one clementine slice per serving for color.
Place about cup of mousse in 11 crystal dessert cups.
Garnish with chocolate shavings.
Fill 11 goblets with ice and water. Cut a slit in lemon
wedge and place on the edge of each glass.
Fill 11 wine glasses halfway with ice. Pour cilantro limeade.
Garnish with a lime slice.
Place one tilapia filet on each of the 11 tempered dinner plates. Garnish
plate with cilantro and a lemon wedge. Place 5 or 6 tomatoes on each
plate.
CHRONOLOGICAL LIST (PREP DAY)

Worker 1
Make Lemon Sorbet. Cover and put in freezer.
Clean up your dishes and work area.

Worker 2
Make Lemon Sorbet. Cover and put in freezer.
Clean up your dishes and work area.
Worker 3
Make Lemon Sorbet. Cover and put in freezer.
Clean up your dishes and work area.
Worker 4
Make cilantro syrup. Let cool. Place in the refrigerator in pitchers once finished.
Clean up your dishes and work area.
Worker 5
Make Chocolate Orange Mousse. Put in the refrigerator, NOT the freezer when you are
finished.
Clean up your dishes and work area.
Worker 6
Make Chocolate Orange Mousse. Put in the refrigerator, NOT the freezer when you are
finished.
Clean up your dishes and work area.
Worker 7
Peel and separate clementines and store them in plastic bags in the refrigerator.
Clean up your dishes and work area.
Worker 8
Make Orange Ginger Vinaigrette. Place in a quart-sized glass jar in the refrigerator once
finished.
Clean up your dishes and work area.
Worker 9
Zest and squeeze lemons for Lemon Sorbet.
Clean up dishes and work area.
Worker 10
Zest and squeeze lemons for Lemon Sorbet.
Clean up dishes and work area.
CHRONOLOGICAL LIST
Worker 1
Group meeting
Step 1 of scallop recipe
Add seltzer to cilantro limeade according to recipe

Dice avocados
Plate sorbet
Slice lemons into wedges
Shave chocolate bars into ribbons

Worker 2
Group meeting
Step 2 of scallop recipe
Slice limes into wedges
Dice avocados
Plate sorbet
Plate tilapia
Make orange peel ribbons
Worker 3
Group meeting
Step 3 of scallop recipe
Carefully wash and dry baby spinach
Place plated sorbet on platter to serve
Plate tilapia
Plate mousse
Worker 4
Group meeting
Step 4 of scallop recipe
Combine salad ingredients and gently toss
Worker 5
Group meeting
Plate cilantro limeade according to plating directions
Step 5 of scallop recipe
Pour orange ginger vinaigrette over salad and toss gently to coat
Worker 6
Group meeting
Step 6 of scallop recipe
Plate salad
Place plated tilapia on cart
Worker 7
Group meeting
Plate water according to plating directions

Move plated scallops to cart

Place plated salad on cart
Preheat 3 ovens to 400 degrees
Dishes
Place plated tilapia on cart(s)
Place plated mousse on cart

Worker 8
Group meeting
Place finished waters on table
Push cart with scallops to dining room
Step 2 of tilapia recipe
Worker 9
Group meeting
Step 3 of tilapia recipe
Worker 10
Group meeting
Step 4 of tilapia recipe
Dishes
Everyone should be doing something at all times!
Do dishes, eat, help others, etc.
Just dont stand around, please!
Just to give you an idea of the serving schedule today
11:00
11:10
11:20
11:30
11:50

Maple-Seared Scallops with Salted Kale

Avocado Spinach Fruit Salad with Orange Ginger Vinaigrette
Lemon Sorbet
Parmesan Crusted Tilapia with Oven-Roasted Tomatoes
Chocolate Orange Mousse

Keep in mind that this is just a guide.

Obviously, you dont want to take food if theyre still eating!

Feel free to ask your manager, Kacie, if you have any questions!
Thanks everyone!