My Timeplan For A Test Kitchen

evenly.2.05pmBake for 15 minutes in the oven.Make sure there cooked for the right amount of time.2.06pmWhilst cooking, clean equipment and working area. Check the equipment and work base is clean.2.16pmPut equipment away and get out the ingredients for my caramel. Weigh Butter, Sugar and Condensed milk.Make sure the equipment is put away in the correct places and make sure I have all the correct ingredients and weights.2.20pm Take the cookie base out of the oven.Check that it is cooked properly.2.21pm Pour ingredients into a pan and put on a heated hob.Make sure all ingredients are used and it’s on the right temperature.2.22pmMelt butter and sugar until sugar dissolves on medium heat.Make sure everything has melted and the sugar has dissolved. No lumps.2.24pmAdd condensed milk.Make sure its all used and the right amount.2.25pmBring to boil and boil for 4 minutes. Stir constantly.Make sure it doesn’t burn or stick to the pan. Make sure you boil for the correct amount of time.2.30pmTake the caramel off the hob and pour immediately onto the shortbread.Make sure the caramel is spread evenly over the shortbread.2.33pmPlace the shortbread in the fridge for 35 minutes to set.Make sure the fridge is at a good temperature. Make sure its in for the right amount of time.2.35pmWash up all equipment and working area.Make sure the equipment and area is clean.2.40pmWhilst the caramel is setting, get out white and milk chocolate and weigh them out.Ensure you have the right amount of ingredients. 2.42pmGet two pans half full of water and bring to the boil.Make sure it’s on a good temperature so it comes to the boil.2.44pmPlace the milk chocolate in one mixing bowl and the white chocolate into the other.Make sure all the chocolate needed is being used.2.55pmStir both chocolates until they are both melted fully.Check they are both melted with no lumps in them. 3.03pmOnce chocolate has melted, go and take out the caramel shortbread from the fridge.Make sure the chocolate is melted and the caramel has set properly.3.05pmPour the melted milk chocolate onto the caramel shortbread.Make sure the chocolate is spread evenly. 3.07pmPour the white chocolate into a piping bag and pipe straight lines of what chocolate vertically over the milk chocolate.Make sure the white chocolate lines are parallel 3.09pmUsing a toothpick feather the white chocolate and milk chocolate together.Make sure the feathering is done the same width apart so the pattern flows throughout the shortbread.3.12pm Leave in fridge for 5 minutes to let the chocolate harden.Check the fridge is at a cool temperature. 3.17pmTake the caramel shortbread out of the fridge. Make sure the chocolate has hardened enough. 3.18pmThen using a sharp knife cut the caramel shortbread into equal square pieces.Check if the knife is clean.3.20pmClean up all equipment and work surfaces.Check the equipment and work surface is clean.3.30pmWash handsCheck hands are clean.2.04pmPut mixture into trayCheck if tray it clean.