LOGBOOK BREAKFAST 02

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School

Trinity College *

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Course

1430

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English

Date

May 16, 2024

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docx

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3

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LOGBOOK BREAKFAST 02 Question 1: List the dishes cooked for this service period: 1. Veg Brekkie 2. Ham Benedict 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. Ham Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins. 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. Ham Benedict: Sliced ham and demonstrated precise knife work for English muffins. 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: 1. Veg Brekkie: Raw preparation. 2. Ham Benedict: Poached eggs, toasted English muffins. 3. Breakie Wrap: Sautéed vegetables. 4. Smashed Avocado: No cooking required. 5. Apricot and Date Fruit Bread: Toasted.
1. Veg Brekkie: Raw preparation. Equipment Used: Cutting board, knife, mixing bowl. 2. Ham Benedict: Poached eggs, toasted English muffins. Equipment Used: Saucepan (for poaching eggs), toaster (for toasting English muffins). 3. Breakie Wrap: Sautéed vegetables. Equipment Used: Skillet or frying pan, spatula. 4. Smashed Avocado: No cooking required. Equipment Used: Mixing bowl, fork (for smashing). 5. Apricot and Date Fruit Bread: Toasted. Equipment Used: Toaster Special customer requests and dietary requirements for one dish: For Ham Benedict, a customer requested a gluten-free option with a gluten-free English muffin. Question 5: Identified issues, problems, and conflicts encountered in this service period, if any: NO Question 6: If yes, details of action taken to resolve the conflict: N/A Question 7: Detailed end-of-service procedures that you followed: Cleaned and sanitized all cooking surfaces and utensils, stored perishable ingredients properly, and properly disposed of waste to minimize environmental impact. Question 8: Gave examples of the cleaning duties you carried out: Cleaned griddles with a mild degreaser, sanitized cutting boards, and disinfected countertops using food-safe cleaning solutions. Question 9: Food Types: Appetizers and salads: Smashed Avocado Fish and shellfish: Ham Benedict
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