LOGBOOK BREAKFAST 10

.docx

School

Trinity College *

*We aren’t endorsed by this school

Course

1430

Subject

Health Science

Date

May 16, 2024

Type

docx

Pages

Uploaded by GrandSalmon4519 on coursehero.com

LOGBOOK BREAKFAST 10 Question 1: List the dishes cooked for this service period: 1. Veg Brekkie 2. Eggs on Toast 3. Breakie Wrap 4. Smashed Avocado 5. Apricot and Date Fruit Bread Question 2: Record your specific Mise en Place tasks for this service period: 1. Veg Brekkie: Prepared vegetables for the breakfast bowl. 2. Eggs on Toast: Toasted bread and prepared eggs as per order. 3. Breakie Wrap: Chopped and sautéed assorted vegetables for the wrap. 4. Smashed Avocado: Mashed avocados and seasoned for the dish. 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: 1. Veg Brekkie: Demonstrated precision chopping of assorted vegetables. 2. Eggs on Toast: None in particular. 3. Breakie Wrap: Diced vegetables for sauté. 4. Smashed Avocado: Demonstrated mashing avocados. 5. 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. Veg Brekkie:  Methods: Raw preparation.  Equipment: Chopping boards, knives. 2. Eggs on Toast:

 Methods: Toasting.  Equipment: Toaster or grill. 3. Breakie Wrap:  Methods: Sautéing vegetables.  Equipment: Frying pan or skillet. 4. Smashed Avocado:  Methods: No cooking required.  Equipment: Bowls, masher. 5. Apricot and Date Fruit Bread:  Methods: Toasting.  Equipment: Toaster or grill. Special customer requests and dietary requirements for one dish:  For Breakie Wrap, a customer requested a gluten-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 thorough cleaning of all cooking surfaces and utensils, meticulously stored perishable ingredients, and practiced waste minimization by separating recyclables. Question 8: Gave examples of the cleaning duties you carried out:  Applied a mild degreaser to clean griddles, rigorously sanitized cutting boards, and used food- safe cleaning solutions to disinfect countertops, emphasizing hygiene standards. Question 9: Food Types:  Appetizers and salads: None in the provided list.  Fish and shellfish: None in the provided list.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help