LOGBOOK DINNER 07
Question 1: List the dishes cooked for this service period:
1.
Beef Curry
2.
Chilli Paneer Dry
3.
Fish Curry
4.
Fish Butter Masala
5.
Prawn Vindaloo
Question 2: Recorded specific Mise en Place tasks for this service period:
1.
Beef Curry - Marinated beef, chopped vegetables, measured spices.
2.
Chilli Paneer Dry - Diced paneer, chopped veggies, measured spices.
3.
Fish Curry - Cleaned and cut fish, chopped vegetables, measured spices.
4.
Fish Butter Masala - Cleaned and marinated fish, chopped tomatoes, prepared sauce.
5.
Prawn Vindaloo - Cleaned prawns, chopped onions, measured vindaloo paste.
Question 3: Identified knife skills demonstrated on commodities:
1.
Beef Curry - Chopping vegetables.
2.
Chilli Paneer Dry - Dicing paneer.
3.
Fish Curry - Cutting and cleaning fish.
4.
Fish Butter Masala - Filleting fish, chopping tomatoes.
5.
Prawn Vindaloo - Chopping onions.
Question 4: Listed 5 methods of cookery and equipment used:
1.
Beef Curry - Simmered and sautéed. Equipment: Pot.
2.
Chilli Paneer Dry - Stir-fried. Equipment: Pan.
3.
Fish Curry - Simmered and sautéed. Equipment: Pan.
4.
Fish Butter Masala - Simmered and sautéed. Equipment: Pan.
5.
Prawn Vindaloo - Sautéed and simmered. Equipment: Pan.
