Instructions for a Common Activity. Preparing and Serving a Dinner for Assignment

Instructions for a Common Activity. Preparing and Serving a Dinner for 6 persons - Assignment Example Anyone would love their friends come over for dinner but at most times feel intimidated by the labor that goes into it. However, planning and preparation well ahead in advance not only makes hosting a dinner much easier but also a thrilling experience. Given below are the instructions of how to go about hosting a dinner for six persons. Instructions By following instructions step by step we not only find that a job becomes easier but it avoids a lot of confusion and makes it more methodical and systematic. Step -1 – Cleanliness is of utmost importance and therefore the kitchen, the dining table and the surroundings should be thoroughly cleaned with disinfectant. Step - 2 – Utensils and food stuff should be washed thoroughly before making use of them. Serving dishes should be washed well and dried with a clean towel before using them to serve. Step – 3 – The Menu should be made out well in advance and the ingredients for preparation should be purchased at l east a day ahead of the dinner and that includes even the desert. Step- 4 - Menu – Preparation of Chicken Fried rice, Chicken fry and Caramel custard. To serve – 6 persons Things needed – 2 Kgs. of chicken, 1 Kg. rice, 100 gms. each of carrot, beans and peas, 4 big onions, ? kg. tomatoes, saffron, ginger and garlic paste, spices, hot chilly peppers, ground pepper, oil, green coriander and salt to taste. For the Caramel custard we need 4 eggs, 2 cups of milk, 200 gms. of sugar and few drops of vanilla and a dash of nutmeg. Step 5 - Preparation 1. Chicken Fried rice: Wash the rice thoroughly and keep aside. Boil the chicken after washing with a little salt and ? teaspoon of saffron. Remove ? kilo and once again saute in a pan with either oil or ghee. When cool, shred and keep aside. Chop 2 big onions and 4 tomatoes and keep them covered in separate dishes. For the vegetables a grater could be made use of or chop them finely lengthwise after washing them. Heat 3 to 4 tablespoons of oil in a medium sized utensil and when hot enough put in the onions and fry till golden brown. Add ? a teaspoon of saffron and stir. Put in the tomatoes and diced vegetable and fry well. When cooked well put in the shredded chicken, some spices and diced chilly peppers with sufficient salt to taste. Cover and let it simmer well for 5 mins. Put in the washed rice and pour 10 cups of water. Cover with a lid and cook for another 15 mins. Serve while hot. Chicken Fried Rice 2. Chicken Fry: Heat 4 tablespoons of oil in a deep pan. Toss in the diced onions and fry till golden brown. Put in ? a teaspoon of turmeric powder and stir. Add15gms. of ginger - garlic paste and fry well. Put in 1 teaspoon of red chilly powder and ? a teaspoon of black pepper and fry them well. Toss in the diced tomatoes with sufficient salt and fry well. Finally add the pre-cooked chicken and mix well in the masala after adding sufficient salt. Cover the vessel and cook again for about 10 to 15mi ns. Garnish it with finely chopped green coriander leaves and serve while hot. Chicken Fry 3. Caramel Custard: In a baking dish heat 3 to 4 tablespoons of sugar till it melts and gets burnt and spreads evenly at the bottom and sides of the dish. In another dish beat the eggs, milk, sugar and Vanilla essence well till the sugar dissolves completely. Gently strain this mixture into the dish with the burnt sugar. Scrape a little nutmeg powder over the top of the mixture and cover the mouth of the deep pan with butter paper. Place this dish in a pressure cooker and cook for 10 mins. Serve while cool. Caramel Custard Caramel custard could also be served with ice-cream, strawberries or fresh fruit. www.ifood.tv/network/caramel_custard/photos How to set a Dining Table for 6 persons In order to make a good impression it is

Operations Management Coursework Example | Topics and Well Written Essays - 3250 words

Operations Management - Coursework Example This study will firstly reflect upon the strategic business focus of both these firms. Nando’s and WAGAMAMA have different business strategy and target market. Their operations are mainly related to acquiring raw materials from suppliers, processing food, taking order from customers, delivering food items, checking payment details and maintaining high levels of customer satisfaction. These internal operations are similar for both the firms. Lead time is another issue discussed in this particular study. It has been stated that lead time should be less in case of restaurant business since it affects the operation flow. Quality management has been indicated as the prime focus for both the firms. Nando’s and WAGAMAMA take proper actions to sustain high quality level ranging from dealings with suppliers to product delivery. A process flowchart has been drawn for both the firms including a physical layout for the selected restaurants. The study also includes certain recommend ed solutions for the firms which shall help to address certain operation management issues witnessed by Nando’s and WAGAMAMA. Main focus of the study is on inventory control, demand planning and importance of safety stock in restaurant business. Operations management is a kind of management associated with controlling, overseeing and designing production process. It involves redesigning wide array of business operations in production of services and goods. The concept encompasses responsibility of ensuring that there is efficiency in business operations. Optimization of resources is a major concern in dimension of operations management. Fulfilling customer requirements is also taken into consideration in this approach. Operations management is concerned with managing the overall process through which inputs are successfully converted into outputs. Inputs are usually in the form of raw materials, energy and labour. Output is in the form of services or products.