Task 4: Workflow ASSESSMENT INSTRUCTIONS The workflow is the ideal place to take notes of the activity performed in the commercial kitchen environment during the class. Those notes will be useful to you for future reference. STEPS TO TAKE You are required to list tasks for mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste. You are required to identify suitable cooking method for each dish and identify temperature. You are required to write step by step plan for how you produce items from menu using logical flow to put the final dish. Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards. Identify any possible problem with cooking process and corrective action to be taken. Tasks for colleagues if working in group. Identify cutlery and crockery required for presentation and serving temperature for Dish Record the end of service procedures YOU WILL BE ASSESSED ON YOUR Practical knowledge of disposing of or storing surplus and reusable by-products Practical skills relevant to cleaning work area YOUR ASSESSOR WILL Organise resources required for you to complete this assessment. Advise you on the time and location of the assessment. Discuss with you the practical skills needed to complete the assessment Address your queries and