Draw the WBS of the following cooking process! (10p) Draw the RBS of the following cooking process! (10p) Draw the Gantt-chart of the following cooking process! (10p) Critical path in this process: (5 p) Minimum implementation time of this process: (5p)

Lemon Meringue Pie https://www.epicurious.com/recipes/food/views/pastry-dough-13718

Ingredients For shell: 1 1/4 cups all-purpose flour, 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, 2 tablespoons cold vegetable shortening, 1/4 teaspoon salt, 2 to 4 tablespoons ice water. raw rice or pie weights for weighting shell For filling: 1 cup sugar. 5 tablespoons cornstarch. 1/4 teaspoon salt. 1 cup water. 1/2 cup milk. 4 large egg yolks. 1 tablespoon unsalted butter, 1/2 cup fresh lemon juice, 2 teaspoons freshly grated lemon zest For meringue: 4 large egg whites. 1/4 teaspoon cream of tartar. 1/2 cup sugar

Preparation

Make shell: In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. If necessary add enough of remaining ice water to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour. On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes. Preheat oven to 400F. Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack. Lower oven temperature to 350F. Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Make meringue: In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes