LOGBOOK BREAKFAST 05
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Trinity College *
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1430
Subject
English
Date
May 16, 2024
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docx
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3
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LOGBOOK BREAKFAST 05
Question 1: List the dishes cooked for this service period:
1.
Eggs on Toast
2.
Ham Benedict
3.
Salmon Benedict
4.
Chilli Scrambled Eggs
5.
Apricot and Date Fruit Bread
Question 2: Record your specific Mise en Place tasks for this service period:
1.
Eggs on Toast: Toasted bread and prepared eggs as per order.
2.
Ham Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins.
3.
Salmon Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins, along with smoked salmon.
4.
Chilli Scrambled Eggs: Whisked and cooked eggs with chili seasoning.
5.
Apricot and Date Fruit Bread: Sliced and toasted fruit bread, prepared accompanying spreads.
Question 3: Identify which knife skills you demonstrated on which commodities:
Eggs on Toast: None in particular.
Ham Benedict: Sliced ham and demonstrated precise knife work for English muffins.
Salmon Benedict: Sliced smoked salmon.
Chilli Scrambled Eggs: Chopped chili.
Apricot and Date Fruit Bread: Sliced fruit bread evenly.
Question 4: List 5 methods of cookery which you used during this service period along with the equipment used:
1.
Eggs on Toast:
Methods: Toasting.
Equipment: Toaster or grill.
2.
Ham Benedict:
Methods: Poaching eggs, toasting English muffins.
Equipment: Egg poacher, toaster or grill.
3.
Salmon Benedict:
Methods: Poaching eggs, toasting English muffins, grilling smoked salmon.
Equipment: Egg poacher, toaster or grill, grill pan for salmon.
4.
Chilli Scrambled Eggs:
Methods: Scrambling eggs with chili seasoning.
Equipment: Frying pan or skillet.
5.
Apricot and Date Fruit Bread:
Methods: Toasting.
Equipment: Toaster or grill
Special customer requests and dietary requirements for one dish:
For Chilli Scrambled Eggs, a customer requested a dairy-free option.
Question 5: Identified issues, problems, and conflicts encountered in this service period, if any:
Issue: Running low on smoked salmon.
Question 6: If yes, details of action taken to resolve the conflict:
Action: Communicated with the staff to check inventory and informed customers about the temporary unavailability.
Question 7: Detailed end-of-service procedures that you followed:
Ensured the cleanliness and sanitation of all cooking surfaces and utensils, maintained proper storage for perishable ingredients, and managed waste disposal with a focus on appropriate recycling practices.
Question 8: Gave examples of the cleaning duties you carried out:
Utilized a gentle degreaser to clean griddles, ensured the sanitation of cutting boards, and disinfected countertops using safe, food-grade cleaning solutions.
Question 9: Food Types:
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