Remember that any items marked with an underline were prepared the previous day.
Here is the plan for today's morning meal:
- Sunshine Muffins
- Scrambled Eggs
- Bacon
- Porridge
- Cold Cereal
First, complete the four morning tasks: check cooler and freezer temperatures, activate the dish-pit, retrieve the mug up cookies, and clean all countertops.
Next, switch on the back ovens and confirm they reach 350 degrees; this heating process requires 20 minutes.
Retrieve the porridge pot and fill it to the line using 15 cups of water, adding a pinch of salt. Measure 7 cups of oatmeal into a large, clear measuring cup. If breakfast is scheduled for 8:30, activate the high burner at 7:45. After the water boils, gently stir in the oatmeal. Reduce the burner to a low simmer, cover the pot, and stir only minimally to avoid sticking to the bottom.
Remove the panned bacon from the cooler rack and begin rolling it.
Prepare 2 hotel pans, ensuring they have metal racks inside to hold the cooked bacon.
If the breakfast time is 8:30, put the bacon in the ovens at 7:45. Drain fat into a tin can roughly every 20 minutes, and flip the bacon halfway through. Bake until it achieves crispiness (around 40 minutes).
Assemble the serving area in the Dining Room, setting out hot pads and necessary utensils for every dish.
The presentation for this specific meal will appear as follows:
Arrange the covered Sunshine Muffins, which are stored in the bakery hallway, onto silver platters.
Begin cooking the scrambled eggs (using 6-7 liquid egg cartons) at 8:00. After testing various techniques, we favor cooking them on the grill; several team members are rapidly becoming proficient at this task, so I delegate that to them :)
Once the bacon is done cooking, cover it with foil to maintain warmth, then transport it to the serving line when the time arrives.
Position the fruit platters, which were prepped earlier and are in the cooler, onto the serving line.
Take the scrambled eggs out once they are finished cooking.
Also, remember to bring out the milk, raisins, and brown sugar for the hot cereal, along with the butter and jam for the muffins.
Well done! You have successfully prepared breakfast for 55 people!
