26-Journal-SITHCCC020- vegetable curry

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W ORK P LACEMENT L OGBOOK – SITHCCC020 Service Period Journal of SITHCCC020 Work Effectively as a Cook Service Period Number: 26 of 48 Venue/ Establishment: Royal Indian cuisine Date: 15/12/2022 Student Name: Shefali jain Student ID: 210061 Section of the Kitchen Worked: Hot-foods section Number of Kitchen Staff: 4 Service Period: ☐ Breakfast ☒ Dinner ☒ Lunch ☒ Special Function/Bulk Cooking/Event Menu Style: ☒ À la carte ☐ Table d’hôte ☐ Set Menu ☐ Cyclical Menu Items/Food Types: ☒ Appetisers and salads ☐ Hot and cold desserts ☐ Fish and shellfish ☐ Pastries, cakes and yeast goods ☐ Meat, poultry and game ☐ Stocks, sauces and soups ☒ Vegetables, fruit, eggs ☐ Farinaceous products Mise en place: ☒ Preparation of workstation/workbench ☐ Preparation food/commodities/portion control ☒ Preparation of equipment ☐ Other, please describe: Dish name/s (details to be provided through the Standard Recipe Cards) Vegetable curry with plain naan Workflow Planning ☒ Working within timelines / Typical time constraints ☒ Organising in logical sequence ☒ Accessing workplace information ☒ Teamwork/Coordination/Communication Service Provisions ☒ Basic principles & methods of Cookery ☒ Weighing, measuring, calculating recipes ☒ Use of correct equipment & culinary terms commonly used in the industry & organisation ☒ Communication within a team ☒ Problem solving ☒ Specified special requests or dietary requirements ☒ Multi-Tasking ☒ Feedback and quality service review WHS/Hygiene ☒ Correct WHS procedures for equipment ☒ Correct use of chemicals ☒ Workplace Tidiness ☒ Correct cleaning procedures for equipment/areas End of Service/Debrief ☒ Preparing list/tasks for next service period ☒ Storing of food items/labels/food safety/re-stocking ☒ Recycling &waste/ Energy/eco efficient practices ☒ De-briefing session / handover Standard Recipe Card – Dish 1 Name of Dish: Vegetable curry Portion Nos: 4 Portion Size: 250-300 g Cooking Method Used: boiling Equipment Used: Pan, knife, bowl Documentation: ☒ Photos ☒ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other Ingredients Weight kg/l/unit ANIE-SITHCCC020-WPL-V2.0 | Page | 1 Skills International Pty Ltd trading as Australian National Institute of Education RTO: 41160 | CRICOS: 03682M | Suite 11, 197 Prospect Hwy, Seven Hills NSW 2147 Phone: 1300 812 355; +61 2 9620 5501 | www.anie.edu.au | info@anie.edu.au

W ORK P LACEMENT L OGBOOK – SITHCCC020 Vegetables- drumsticks, carrots, French bens, potatoes 800 g Curry leaves 8 g Coconut for paste 100 g Garam masala Coconut oil Chilli powder yogurt Green chillies Ground turmeric Salt 8 g 100 ml 6 g 300 g 4 g 6 g 4 g Cookery Method/Cooking Steps: Grind the grated coconut into a paste. Add curry leaves and green chillies Boil the vegetables and keep them aside. Heat coconut oil in pan. Add green chillies, curry leaves, boiled vegetables, salt and coconut paste. Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well. Put the preparation in a bowl, add curd and mix it well. Vegetable curry is ready. Garnish with curry leaves. Standard Recipe Card – Dish 2 (if any) Name of Dish: Plain naan Portion Nos: 10 Portion Size: 80g-100g Cooking Method Used: Baking Equipment Used: tandoor Documentation: ☒ Photos ☒ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other Ingredients Weight kg/l/unit Baker’s flour 1 kg yeast 10 g salt 5 g sugar 5 g Water 500 ml ANIE-SITHCCC020-WPL-V2.0 | Page | 2 Skills International Pty Ltd trading as Australian National Institute of Education RTO: 41160 | CRICOS: 03682M | Suite 11, 197 Prospect Hwy, Seven Hills NSW 2147 Phone: 1300 812 355; +61 2 9620 5501 | www.anie.edu.au | info@anie.edu.au

W ORK P LACEMENT L OGBOOK – SITHCCC020 Cookery Method/Cooking Steps: In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, salt, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour. Divide the dough into 10 equal portions. Roll the dough to a 10” circle using a rolling spin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done. Brush the naan with the melted butter, serve warm. If you are cooking more than 2 dishes during one service period, please make copy of the Standard Recipe Card table to record them. Workflow Plan Menu/Service Style A la carte Instruction by Chef-in-charge to all staff/Mise en place (coordinate team activities, number of booking, service items, special orders etc.) Clearly stated by the chef There were just a couple substantial reservations for the service today, each with parties of 12 or 15. I was told to work at the grinding part, assisting my senior coworkers, as the chef divided us up into each section. The chef told us to get the sections prepared because one group would be arriving early, right at the start of the meal. A small number of dietary changes have been requested on the menu by the 15-person table who have pre-ordered their dinner. Describe at least two special dietary requests/recipe adjustments (vegetarian, gluten free etc.) One request was to use soy yogurt because of vegan diet. Another was not to add cumin seeds because of allergic reasons. Describe at least two Food Safety Procedures followed during the service period 1. Wash the knife while changing tasks too. 2. Use gloves Describe the primary tasks performed in sequence 1. Gather and measure the components. 2. Wash every component that must be clean. 3. Determine the necessary quantity. 4. Vegetable curry will be made using the boiling method after gathering all the necessary components. 5. Choose and set up the serving equipment to make sure the section is ready for use. List the team members that you worked with and outline their roles, contributions and the summary of your communication with them, how you communicated with them etc. Today, we are four in the kitchen including me. The head chef is Ranjit, who is handing hot section and making sure all orders are going to customers on time. Another senior chef is sahil who is helping with the grinding coconut. Another chef who is Rohit helping with the boiling of vegetables. Initially I was helping at the grinding section, later on I learned how long it takes of the making of the vegetable curry. ANIE-SITHCCC020-WPL-V2.0 | Page | 3 Skills International Pty Ltd trading as Australian National Institute of Education RTO: 41160 | CRICOS: 03682M | Suite 11, 197 Prospect Hwy, Seven Hills NSW 2147 Phone: 1300 812 355; +61 2 9620 5501 | www.anie.edu.au | info@anie.edu.au

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W ORK P LACEMENT L OGBOOK – SITHCCC020 Identify which end of service and post service were implemented ☒ Cleaning (container, equipment etc.) and hygiene maintenance ☒ Top up the sections ☒ Packing and oraganising leftovers ☒ Change wrap and labels of the containers of leftover ingredients ☒ Proper storage ☒ wastage record, check trimmings, weigh and segregate the wastage from re-usable parts ☒ Recycling issues ☒ Check the stock and order the for the next day service ☒ Mise en place list for the next service period, setup the station, defrost the meat, poultry and seafood in a cool room etc. ☒ Review and summary by the Supervisor/Head Chef ☐ Other, please describe: Self-reflection Describe the things that went well during the service period We were able to provide customers with good quality service. Describe the areas of achievement for you from this service period I was able to complete all the tasks assigned to me during the service. Describe the areas that you have identified for improvement I need to learn properly how to grind the coconut. Student Declaration ☒ I confirm that the above mentioned description of the relevant service period is true and accurate. Student Name: Shefali Jain Signature Date: 15/12/2022 Workplace Supervisor Declaration ☒ I have observed the student during this service period and confirm the accuracy of the information recorded in this service period’s journal. Supervisor Name: RANJIT SINGH Signature Date: 15/12/2022 ANIE-SITHCCC020-WPL-V2.0 | Page | 4 Skills International Pty Ltd trading as Australian National Institute of Education RTO: 41160 | CRICOS: 03682M | Suite 11, 197 Prospect Hwy, Seven Hills NSW 2147 Phone: 1300 812 355; +61 2 9620 5501 | www.anie.edu.au | info@anie.edu.au

26-Journal-SITHCCC020- vegetable curry

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