You work in the restaurant of a sports club. It serves a variety of freshly cooked European and Asian dishes.

 

One of the most popular dishes is charcoal-grilled steak served with double-fried, hand-cut potato chips, mixed green salad with a French dressing, and a choice of mushroom sauce or aioli based on freshly made mayonnaise.

The meat is delivered fresh in pre-cut portions twice weekly. The vegetables are delivered fresh each morning. The mushroom sauce is frozen and is re-constituted, and the aioli is made once a twice a week as required.

 

Question-For each of the items in the dishes above describe the methods of production for each stage, including  receiving, mise en place, preparing and cooking, post-cooking storage, reconstitution, re-thermalization and serving, as required.