Notes from the Garden. Scheme of Work: Orchestrating Kitchen Tasks

Once the mise en place is complete, the next step is creating the scheme of work to ensure smooth and efficient work flow. Here is a structured approach:

Prioritize Tasks

Order of preparation: begin with tasks that take the longest [ie. Pomme Marquise piping and baking] and work towards quick finish items like Sauce Béchamel.

Simultaneous Cooking;

Identify tasks that can happen concurrently [ie. while potatoes cook other items can be assembled].

Time Management

Estimate durations. assign approximate times for each task. for instance:

Pommes Marquise : 45 minutes total [boiling, mahing, shaping and baking]

Sauce Béchamel: 15 minutes [Roux, preparation and whisking].

Clean as you go …

Scheme of Work

• Put on soup [peas washed] cover with stock, bring to boil]
• Put on boiling water for blanching tomato
• Prepare Béchamel put studded onion in. Place greased proof paper on top
• Put pots on.
• Put carrots on with a little water, pinch of salt and sugar float butter in the water.
• Skim the soup when simmer, add the rest of the ingredients and season. simmer until remaining garnish is tender approximately one hour.
• Plunge tomatoes in boiling water for 5-6 seconds. refresh, skin and cut in half. remove seeds. Dice the tomatoes brunoise.
• Fry Onions with out coloring. add tomato. simmer until the moisture has evaporated. Place in water jacket – Bain Maire.
• Check potatoes. When cooked, drain off the water. Pass through sieve, place in a clean sauce pan. Beat in Yolk and mix in seasoning and butter. Pipe onto greased baking sheet 2×1
• check on soup. when garnish is tender, remove bouquet garni and hand pass through sieve, then through conical strainer. Return to a clean sauce pan. adjust seasoning and consistency. add warm cream and float butter. DO NOT REBOIL ONCE CREAM IS ADDED.
• Pass béchamel. Correct seasoning and consistency.
• Fry off Crouton. Put in conical strainer then sauce boat.
• Brush Potatoes, garnish with tomato concassee’
• Mix béchamel with drained carrots
• put all dishes in service
• clean area.