1. 1.02 M Timetables
1.02M Timetables

2. Why is a timetable important?
The timing of tasks is important to ensure the completion of recipes in food lab or at home.
A timetable is implemented by dividing a sheet into six categories :
1.02M Timetables

3. 1. List Tasks 1. List tasks – This should be your first column
List all tasks from pre-preparation to clean-up
For example, you would start with getting the ingredients, then getting equipment, and so on..
These tasks can all be Dovetailed (Multitasked)
1.02M Timetables

4. Pre-Preparation and Preparation Columns
2. List Pre-preparation time: List time needed to execute the pre-preparation steps.
3. List Preparation time: List the time that you think is going to take to execute each step, such as opening packages, mixing ingredients, or clean up. It is better to allow too much time than too little.
1.02M Timetables

5. List Cooking Time
4. List Cooking time: In the fourth column, always record the time that each dish needs to cook.
1.02M Timetables

6. Calculate Total time: In the fifth column, you add of the pre-preparation, preparation and cooking times. If the pre-preparation is 3 minutes, preparation time is 3 minutes and cooking time is 10 minutes then the total time is 16 minutes for the dish.
Calculate Starting Time: In the sixth column, you subtract the total time needed to prepare the recipe from the desired serving time. If the meal needs to served at 6:00. Subtract 16 minutes from 6:00, this means the dish needs to be started by 5:44 to be ready on time.
1.02M TimeTables

7. Let’s make a timetable! Let’s make a timetable with a recipe!
Pretend that class starts a 8:00 a.m. and ends at 9:30 a.m.
Remember the steps? List each:
List tasks
List pre-preparation time
List preparation time
List cooking time
Calculate total time
Calculate starting time
1.02M TimeTables

8. Biscuits 2 cups Self Rising Flour 2 tablespoons Shortening
2 tablespoons Butter
¾ cup Milk warmed up
Preheat oven to 450 degrees F
Gather ingredients, baking sheet or pan
Measure ingredients
Cut shortening and butter into flour using pastry blender until it looks like small grains of cornmeal
Make a “well” in dry ingredients
Pour warmed milk into dry ingredients. Stir until well blended
Lightly flour the counter or tray
Turn one half of dough out onto the floured counter or tray. Dip fingertips into small amount of flour and pat out dough to 1” thickness
Fold, turn dough about ¼ of a circle, pat to 1” thickness, repeat 3-4xs. This is called kneading.
Roll dough ½” with floured rolling pin
Dip biscuit butter into flour before each biscuit. Cut straight down on dough and then twist
Place on ungreased baking sheet and press thumbprint into each biscuit center
Bake in center of oven for minutes. Biscuits are done when golden brown.
PPA1.02j_TimeTables