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Royal Melbourne Institute of Technology *

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MISC

Subject

Chemistry

Date

Nov 24, 2024

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docx

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2

Uploaded by Bedi_Manreet

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Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: calamari garlic bread BBQ chicken pizza spaghetti Napoli lamb shank Certainly! Mise en place, or "everything in its place," is a crucial aspect of preparing for a service period in a kitchen. Here's a breakdown of specific tasks for each item on your menu: 1. Calamari: Thaw and clean the calamari, if frozen. Cut the calamari into rings. Prepare a seasoned flour mix for coating. Set up a dredging station with the seasoned flour. Ensure the deep fryer is clean and filled with oil. Set up a plate with paper towels for draining fried calamari. Check that the dipping sauce is prepared and ready for service. 2. Garlic Bread: Slice the baguette or bread of choice. Prepare a garlic butter spread with minced garlic, butter, and herbs. Preheat the oven. Spread the garlic butter on the sliced bread. Arrange the bread on baking sheets for toasting. Ensure a clean knife and cutting board are available for slicing before serving. 3. BBQ Chicken Pizza: Preheat the pizza oven or regular oven. Prepare the pizza dough. Gather and portion the BBQ sauce, cooked chicken, cheese, and any other toppings. Set up a pizza assembly station with all ingredients within easy reach. Ensure pizza peels or trays are ready for transferring pizzas into the oven. Check that pizza cutters are sharpened and available for slicing. 4. Spaghetti Napoli: Cook the pasta al dente. Prepare Napoli sauce with tomatoes, garlic, onions, and herbs. Ensure grated Parmesan cheese is ready for garnish.
Set up a pasta station with tongs and pasta bowls. Check that serving plates are clean and available. Ensure the pasta water is seasoned and ready for finishing the dish. 5. Lamb Shank: Season and marinate the lamb shanks. Preheat the oven for roasting or braising. Sear the lamb shanks in a hot pan. Prepare a braising liquid with broth, wine, and aromatics. Transfer lamb shanks to ovenproof dishes and cover with the braising liquid. Ensure there are clean plates for serving and utensils for eating. Remember to maintain a clean and organized workspace throughout the preparation, and communicate effectively with your team to ensure a smooth service period.
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