LOGBOOK BREAKFAST 01
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School
Trinity College *
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Course
1430
Subject
Health Science
Date
May 16, 2024
Type
docx
Pages
3
Uploaded by GrandSalmon4519
Name of the restaurant- Big Café
Menu Style- À la carte
Service period- Breakfast
Questions
1.
List the dishes cooked for this service period:
i]
Chilli Scrambled eggs
ii]
Eggs on Toast
iii] Salmon Benedict
iv] Halloumi Benedict
v] Big Brekkie
2.
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
I.
Chilli Scrambled Eggs:
Whisked eggs together in a bowl. Added chopped onions, peppers, and chili flakes to the eggs. Seasoned with salt and pepper.
II.
Ii]Eggs on Toast:
Toasted bread. Fried or poached eggs. Seasoned the eggs with salt and pepper
III.
iii]
Salmon Benedict:
Poached eggs. Toasted English muffins. Sliced smoked salmon. Hollandaise sauce. Placed the English muffins on plates.
IV.
Halloumi Benedict:
Poached eggs. Toasted English muffins. Grilled halloumi cheese. Hollandaise sauce. Placed the English muffins on plates.
V.
Big Brekkie:
Scrambled eggs. Grilled bacon. Grilled sausage. Grilled tomato. Sautéed spinach. Hash browns. Placed all of the cooked items on a plate and served.
3.
Identify which knife skills you demonstrated on which commodities
Knife skills include a variety of techniques for cutting food. Different knife skills are used for different types of food would be demonstrated:
i] Chilli Scrambled Eggs:
Mince chili for heat and slice for garnish.
ii] Eggs on Toast:
No mincing, but slice poached eggs for a visual feast.
iii] Salmon Benedict:
Mince dill for hollandaise, slice smoked salmon for elegance.
iv] Halloumi Benedict:
Mince garlic for halloumi, slice for a unique twist.
v] Big Brekkie:
Mince onions for hash browns, slice tomatoes and avocados for variety.
4.
List 5 methods of cookery which you used during this service period:
Cookery Methods
Special customer requests and dietary requirements
Equipment used
Scrambling
Non-Stick Frying Pan:
Whisk or Fork
Chopping Board and Knife
Poaching
Toaster or Toaster Oven
Frying Pan
Poaching and Pan-Frying
Egg Poacher
Toaster or Toaster Oven
Saucepan
Poaching and Pan-Frying
Toaster or Toaster Oven
Frying Pan
Toasting
One of the customer have specific allergies (e.g., nuts, soy), I checked all ingredients and inform the kitchen staff to avoid cross-
contamination.
Frying Pan or Skillet
Grill Pan
Toaster or Toaster Oven:
5.
Identify issues, problems and conflicts encountered in this service period, if any.
We had run out of fresh chili peppers for the Chilli Scrambled Eggs, and the alternative pepper we had didn't quite match the desired level of heat. This led to the need for quick thinking to balance flavors and make the dish enjoyable for the customers.
6.
If yes, details of action taken to resolve the conflict
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