LOGBOOK BREAKFAST 06

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School

Trinity College *

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1430

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Health Science

Date

May 16, 2024

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docx

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Uploaded by GrandSalmon4519

LOGBOOK BREAKFAST 06 Question 1: List the dishes cooked for this service period: 1. Veg Brekkie 2. Big Brekkie 3. Salmon Benedict 4. Breakie Wrap 5. Smashed Avocado Question 2: Record your specific Mise en Place tasks for this service period: 1. Veg Brekkie: Prepared vegetables for the breakfast bowl. 2. Big Brekkie: Assembled a variety of breakfast items, including eggs, bacon, and sausages. 3. Salmon Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins, along with smoked salmon. 4. Breakie Wrap: Chopped and sautéed assorted vegetables for the wrap. 5. Smashed Avocado: Mashed avocados and seasoned for the dish. Question 3: Identify which knife skills you demonstrated on which commodities: Veg Brekkie: Demonstrated precision chopping of assorted vegetables. Big Brekkie: Sliced bacon. Salmon Benedict: Sliced smoked salmon. Breakie Wrap: Diced vegetables for sauté. Smashed Avocado: Demonstrated mashing avocados. 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. Big Brekkie:

 Methods: Grilling, frying.  Equipment: Griddle, frying pan. 3. Salmon Benedict:  Methods: Poaching eggs, toasting English muffins, grilling smoked salmon.  Equipment: Egg poacher, toaster or grill, grill pan for salmon. 4. Breakie Wrap:  Methods: Sautéing vegetables.  Equipment: Frying pan or skillet. 5. Smashed Avocado:  Methods: No cooking required.  Equipment: Bowls, masher. 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:  Cleaned and sanitized all cooking surfaces and utensils, stored perishable ingredients properly, and disposed of waste while ensuring proper recycling. 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: None in the provided list.  Fish and shellfish: Salmon Benedict.

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