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Production Planning of Spanish Tapas - Coggle Diagram
Production Planning
of Spanish Tapas
Taste testing for consistency.
Check freshness of ingredients daily.
Maintain portion control and presentation standards.
Use recipe checklists and quality control sheets.
Materials (Ingredients)
Fresh ingredients: olives, chorizo, tomatoes, olive oil, cheese, peppers, bread, prawns.
Check for local suppliers or markets.
Choose sustainable, locally sourced produce when possible.
Avoid food waste – plan ingredient quantities carefully.
Knife skills (chopping vegetables, slicing meats).
Cooking techniques: frying, roasting, grilling.
Food presentation and plating.
Time management during prep and service.
Food hygiene and safety awareness.
Chef / Cook – prepare and cook dishes.
Assistant – help with chopping and plating.
Supervisor – ensure safety and timing.
Cleaner – manage washing up and hygiene.
Tools & Equipment
Frying pans, knives, chopping boards, bowls, skewers, oven, serving dishes, etc.
Ensure all kitchen tools are clean, maintained, and stored properly.
Label equipment areas in the kitchen.
Keep logs of ingredient usage and costs.
Record cooking times and quality results.
Track customer feedback for improvement.
Maintain hygiene and temperature check sheets.
Preparation: 1–2 hours.
Cooking: 30–45 minutes depending on dishes.
Serving: immediate, keep warm if necessary.
Create a step-by-step timeline (prep → cook → serve → clean).
Location
Kitchen or food tech room with sinks, ovens, and work surfaces.
Clear workspace and hygiene zones.
Storage area for dry and fresh ingredients.
Track ingredient levels (olive oil, spices, etc.).
Store perishable foods in fridge/freezer.
Maintain minimum stock (e.g., olive oil, bread).
Use FIFO (First In, First Out) system.
Wear aprons, hairnets, and gloves.
Clean all surfaces before and after cooking.
Handle hot pans and knives carefully.
Avoid cross-contamination (separate boards for meat/veg).
Dispose of waste correctly and recycle.