Independent production job · not a ticket-time step

Wash, pick & stage the cold diner garnish plate

Prep components before service and replenish cold as needed. Completion creates ready plate mise, not a finished bowl; a ticket still portions the diner's cold plate.

Run output: 15 plates
Hands-on: 6m 00s
Elapsed: 6m 00s

One canonical run

Inputs → production → held output

Every quantity and duration belongs to the complete physical run shown here.

Full-run inputs1.88 lb cold diner plate (sprouts, thai basil, culantro, lime, jalapeño)

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Production steps

Wash, dry, pick & cut one 15-plate lotcold-prep · 6m 00s hands-on · 6m 00s elapsed

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Held outputCold diner garnish-plate mise15 plates per completed run

Lot state

Hold and replenish

gradual quality decay

cold hold≤ 41°F

Food Code cold-holding ceiling for TCS produce such as raw sprouts and cut leafy greens

Working targetfresh service batch

fresh while the service is active

quality boundaryservice end

Quality-first demo boundary: remake each service rather than carrying tired sprouts and herbs. The restaurant's approved produce plan controls.

Replacement lead~0.5 hr

wash, dry, pick, cut, and stage a replacement component batch

Production unitManual prep station

One independently scheduled prep job.

Completion effectcreates inventory

Downstream trigger: par or forecast.

Downstream demand

Where this lot goes

Phở with Brisket (Phở Chín)1 plate per menu orderOpen dish →