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My Timeplan For A Test Kitchen
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- Submitted:
- Sat Feb 23 2008
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... Time: Action / Process: Quality Control: 1:35 pm Put on apron. Tie Apron Securely. 1:36 pm Wash hands with soap. Check hands are clean. 1:38 pm Wash down working area. Check cloth and area is clean. 1:42pm Get my ingredients and cutlery out. Check equipment is clean. 1:46pm Preheat oven to 180oC. Check the oven is clean and on the right temperature. 1.48pm Weigh out all my ingredients. Check they're all exactly correct. 1.55pm Beat sugar and butter together. Make sure everything is beaten. 1.58pm Stir in the flour and golden syrup to get a smooth paste. Make sure all the flour and syrup is stirred in. 2.03pm Grease a 20 cm square tray. Make sure grease is spread evenly. 2.05pm Bake for 15 minutes in the oven. Make sure there cooked for the right amount of time. 2.06pm Whilst cooking, clean equipment and working area. Check the equipment and work base is clean. 2.16pm Put equipment away and get out the ingredients for my caramel. Weigh Butter, Sugar and Condensed milk. Make sure the equipment is put away in
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