22-Journal-SITHCCC020-chana masala

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Nov 24, 2024

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W ORK P LACEMENT L OGBOOK – SITHCCC020 Service Period Journal of SITHCCC020 Work Effectively as a Cook Service Period Number: 22 of 48 Venue/ Establishment: Royal Indian cuisine Date: 07/12/2022 Student Name: Shefali jain Student ID: 210061 Section of the Kitchen Worked: FRYING 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) Chana masala 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: Chana masala Portion Nos: 4 Portion Size: 120g-150g Cooking Method Used: Boiling/ FRYING 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 chana 400 g tomatoes 150 g onion 200 g cumin 2 g Garam masala Water Olive oil Chilli powder potatoes Ground turmeric Salt 2 g 100ml 40 ml 3 g 200 g 6 g 2 g Cookery Method/Cooking Steps: Soak chana for about one hour, then pressure cook with some salt till soft. Drain the chana and mash them with a masher or fork. Also lightly mash boiled potatoes and keep aside. In a pan, heat oil or ghee. Add cumin seeds and wait till they crackle. Add chopped onion, grated garlic. Saute till onion turns brown. Add tomatoes, ginger, salt and red chilli powder. Cook till tomatoes wilt. Add mashed hara chana and boiled potatoes. Mix well. Cook for another 6-7 minutes. 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.) There were a few sizable reservations for the service, with each group containing 18 and 20 persons. The chef divided us up into sections, and I was told to help my more senior co-workers in the boiling part. The chef told us to get the sections ready because one group would be arriving early, just at the start of the service. The 20- person table has placed a pre-order for food and made a limited number of dietary changes to the menu. Describe at least two special dietary requests/recipe adjustments (vegetarian, gluten free etc.) One request was not to use green chilies in the dish because of allergic reasons. Another was to add less salt because on low sodium diet. Describe at least two Food Safety Procedures followed during the service period 1. Washing hands after changing task one to another 2. Wash knife while changing tasks too. Describe the primary tasks performed in sequence 1. We gather and measure the ingredients first. 2. Wash every component; they must be clean. 3. measured the necessary amount. 4. Later, I prepare the chana masala by boiling/frying method. 5. Cook for at least half an hour. 5. To make sure the section is ready for service, choose and prepare the service gear. 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 boiling of potatoes. Another chef who is Rohit helping with the sauté of tomatoes. Initially I was helping at the boiling section, later on I learned how long it takes of the making of the chana masala 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 the customers were happy with the food in general, there were a lot compliment for each dish our chef’s prepared. Describe the areas of achievement for you from this service period I was quite impressive at the garnishing section. For which I was appreciated by my supervisor. Describe the areas that you have identified for improvement I need to learn properly how to mash the chanas. Student Declaration ☒ I confirm that the above mentioned description of the relevant service period is true and accurate. Student Name: Shefali Jain Signature Date: 07/12/2022 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: 07/12/2022 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

22-Journal-SITHCCC020-chana masala

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