work effectively as a cook logbook instance 12

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E25±3² - SIT30²21 - Certi³cate III in Commercial Cookery Annu ANNU Instance : 12 * Name of the restaurant Tandoori Zaika * Date of service 20-05-2023 * Menu Style À la carte * Service period Dinner * Covers À la carte * No. of kitchen staff 5 List the dishes cooked for this service period: Chicken Nugget Lamb Madras Garlic Naan Matka Kul± Record your speci±c Mise en Place tasks for this service period including preparation of equipment and areas: Egg Tikka Wrap: Marinade eggs, prep tortillas, set up grill, sauces, portions. Chicken Manchow Soup: Dice chicken, chop veggies, prep broth, garnishes, soup station. Lemon Lime Bitters: Slice citrus, mix bitters, ice, glasses, bar station setup. Chicken Nugget: Bread chicken, heat oil, sauces, fryer, plating station ready. Lamb Madras: Marinate lamb, dice veggies, make curry, cook rice, serve. Garlic Naan: Prepare dough, roll, garlic butter, oven/stove, naan ready. Matka Kul±: Make kul± mix, freeze, garnish, molds, kul± presentation. Identify which knife skills you demonstrated on which commodities SAE9202 STUDENT PORTAL My Pro±le Training Plan My Courses Support Success LogBook updated successfully.
Wrapped Egg Tikka: Portioning eggs into desired pieces with a knife. Soup with Chicken Manchow: Knife abilities include dicing chicken and cutting different veggies. Bitters of Lemon and Lime: Slicing lemons and limes for garnish using a knife. Nuggets of chicken: Preparing chicken pieces for coating/frying using a knife. Madras Lamb: Marinating lamb, chopping onions, tomatoes, and other vegetables are all examples of knife skills. Naan with Garlic: Knife Skill: There are no speci±c knife skills required for naan, however you may use a knife to portion or chop garlic for the garlic butter. Kul±, Matka: Knife Skill: If desired, garnish with chopped nuts. List 5 methods of cookery which you used during this service period: Cookery Methods Special customer requests and dietary requirements Equipment used Grilling None Grill Frying None Deep Fryer, Pan Sauteing None Saute Pan, Stove Sauteing None Oven Freezing one of the customers asked matka kul± to be sugarfree Freezer, Kul± Molds/Pots Identify issues, problems and con²icts encountered in this service period, if any. Success LogBook updated successfully.
today, one of our guests visited due to their meeting. We reserved an isolated table for them so as to avoid any kind of disturbances in their meeting. If yes, details of action taken to resolve the con²ict timely Service was given to them. They were very happy with the hospitality. Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Procedures for terminating service: 1. Egg Tikka Wrap: Properly store leftover ingredients, reduce food waste, and clean grill equipment. 2. Chicken Manchow Soup: Store residual soup and garnishes properly, and clean the soup station. 3. Lemon Lime Bitters: Clean bar equipment, recycle bottles, and dispose of citrus trash. 4. Chicken Nugget: Dispose of wasted oil safely, recycle packaging, and clean frying equipment. 5. Lamb Madras: Keep extra curry and rice on hand, recycle packaging, and keep cooking tools clean. ³. Garlic Naan: Refrigerate any leftover naan and clean baking equipment and surfaces. 7. Matka Kul±: Store leftover kul±, clean kul± moulds, and limit spillage. Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): Cleaning responsibilities: Clean the grill using a grill brush and warm soapy water before making the Egg Tikka Wrap. Soup pots and utensils should be washed and sterilized before making Chicken Manchow Soup. Lemon Lime Bitters: A sanitizing solution was used to clean the bar surfaces. Chicken Nuggets: Using a degreaser and scrub brush, clean the deep fryer. Washed and sterilized curry pots, pans, and cooking equipment for lamb Madras. Garlic Naan: Using warm soapy water, clean the baking sheets and oven. Sanitized kul± moulds and storage containers for Matka Kul±. Food Types © 2023 All rights reserved Success LogBook updated successfully.
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Appetisers and salads Fish and shell±sh Hot and cold desserts Meat, poultry and game Stocks, sauces and soups Vegetables, fruit, eggs and farinaceous products Submit Cancel Success LogBook updated successfully.

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