PLAN

RECIPES
-Availability

-Correct quantities

-Appropriate choice Order of work

-Availability

-Proper sequencing List of foodstuffs and equipment

-Availability

-Adequacy

-Appropriateness

PREPARATION AND COOKING

Correct procedure

-Item 1

-Item 2

-Nutritious drink

Methods of cooking (at least two)

-Quality of results

Item 1

Item 2

Nutritious drink

PACKING

Equipment

-Appropriate

-Clear

-Suitable basket/bag

-Availability of serving utensils/cutlery Hygiene

-Food

Kitchen

Personal

ECONOMY OF RESOURCES

-Water

-Food

-Fuel

Other resources

Clearing up

-During work

After work