TIME AND ENERGY MANAGEMENT II

Time management is the process of planning, organizing, implementing, and evaluating the use of time in order to accomplish or perform certain tasks or duties.

Energy is the ability in us that enables us to do work. It is human resources, everyone has energy to use but the one we have is limited. Energy management is the process of planning and controlling the use of energy in order to preserve it. When energy is properly managed more tasks can be accomplished in a shorter time without much fatigue.

Time and energy management is the process of proper use of planned time and energy to carry out food preparation without fatigue. (i.e. after meal preparation, the homemaker or food handler is still full of energy)

TASKS IN FOOD PREPARATION THAT REQUIRES TIME AND ENEGRY MANAGEMENT

Washing up dishes and pots
Weighing, cutting and grinding ingredient
Arranging working area and ingredient
Clearing, cleaning, moping and tiding the kitchen
Cooking the meal
Arranging the equipment back to shelve
Laying and setting table
Plan of work

IMPORTANCE OF TIME AND ENERGY MANAGEMENT IN FOOD PREPARATION

It will reduce waste of time or eliminate prolong cooking
It make meal preparation interesting and less fatigue
You can prepare many dishes and drinks within a specific period of time
It avoid waste of cooking fuel
It prevent kitchen accident
It makes meal preparation faster
It helps to increase the home maker interest in cooking
The major reason for energy management is to conserve it.

GUIDELINES FOR TIME AND ENEGRY MANAGEMENT

Use a time table or a time plan, this will help to avoid confusion and ensure that meal preparation is accomplished at specified time without fatigue.
Arrange the kitchen in such a way to prevent retracing of your steps so that work can be carried out in a sequence
An arrangement of equipment to suit this sequence can conserve time and energy for the home maker.
Use the best method suitable for each dish
Prepare properly for the meal preparation, for instance, avoid uncomfortable dress.
Avoid distraction, it leads to waste of time and energy
Provide and use suitable cooking equipment for the various dishes prepared
Allocate time for washing utensil and put them away during cooking process
Use labour saving devices or equipment where necessary. E.g. use tray for carrying dishes instead of carrying them one after the other, use electric blender to grind pepper instead of grinding stone.
Use convenient food and rechauffe (left over food effectively save time and energy)

Evaluation

Explain time and energy management
Outline five importance of time and energy management in food preparation
Mention five guidelines for time and energy management.

Assignment

Itemise 10 time and energy management devices.