LOGBOOK BREAKFAST 02
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Trinity College *
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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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