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My Timeplan For A Test Kitchen

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Introduction

Time: Action / Process: Quality Control: 1:35 pm Put on apron. Tie Apron Securely. 1:36 pm Wash hands with soap. Check hands are clean. 1:38 pm Wash down working area. Check cloth and area is clean. 1:42pm Get my ingredients and cutlery out. Check equipment is clean. 1:46pm Preheat oven to 180oC. Check the oven is clean and on the right temperature. 1.48pm Weigh out all my ingredients. Check they're all exactly correct. 1.55pm Beat sugar and butter together. Make sure everything is beaten. 1.58pm Stir in the flour and golden syrup to get a smooth paste. Make sure all the flour and syrup is stirred in. 2.03pm Grease a 20 cm square tray. ...read more.

Middle

Make sure everything has melted and the sugar has dissolved. No lumps. 2.24pm Add condensed milk. Make sure its all used and the right amount. 2.25pm Bring 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. 2.30pm Take the caramel off the hob and pour immediately onto the shortbread. Make sure the caramel is spread evenly over the shortbread. 2.33pm Place 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. 2.35pm Wash up all equipment and working area. ...read more.

Conclusion

3.07pm Pour 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 3.09pm Using 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. 3.17pm Take the caramel shortbread out of the fridge. Make sure the chocolate has hardened enough. 3.18pm Then using a sharp knife cut the caramel shortbread into equal square pieces. Check if the knife is clean. 3.20pm Clean up all equipment and work surfaces. Check the equipment and work surface is clean. 3.30pm Wash hands Check hands are clean. 2.04pm Put mixture into tray Check if tray it clean. ...read more.

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