LOGBOOK DINNER 02
Question 1: List the dishes cooked for this service period:
1.
Coconut Rice
2.
Fish Curry
3.
Daal Makhani
4.
Cholle Tikki
5.
Prawn Vindaloo
Question 2: Recorded specific Mise en Place tasks for this service period:
1.
Coconut Rice - Grated coconut, measured rice, soaked saffron.
2.
Fish Curry - Cleaned and cut fish, chopped vegetables, measured spices.
3.
Daal Makhani - Soaked lentils, chopped tomatoes, measured spices.
4.
Cholle Tikki - Boiled chickpeas, mashed potatoes, prepared tikki mix.
5.
Prawn Vindaloo - Cleaned prawns, chopped onions, measured vindaloo paste.
Question 3: Identified knife skills demonstrated on commodities:
1.
Coconut Rice - Grating coconut.
2.
Fish Curry - Cutting and cleaning fish.
3.
Daal Makhani - Chopping tomatoes.
4.
Prawn Vindaloo - Chopping onions.
Question 4: Listed 5 methods of cookery and equipment used:
1.
Coconut Rice - Boiled. Equipment: Pot.
2.
Fish Curry - Simmered and sautéed. Equipment: Pan.
3.
Daal Makhani - Simmered and pressure-cooked. Equipment: Pressure cooker.
4.
Cholle Tikki - Pan-fried. Equipment: Pan.
5.
Prawn Vindaloo - Sautéed and simmered. Equipment: Pan.
Question 5: Identified issues, problems, and conflicts encountered in this service period:
Issue: Ran out
of fresh cilantro for garnish.
