Record your specific Mise en Place tasks for this service period including preparation of equipment

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Royal Melbourne Institute of Technology *

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1726

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Industrial Engineering

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Nov 24, 2024

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docx

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Uploaded by Bedi_Manreet

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Egg & Bacon Toasted Panini Ham, Cheese and Tomato Croissant Eggs Benedict Scrambled Chorizo Fresh Fruit Salad (VE, V, GF) Certainly! Mise en place is crucial for the smooth execution of a service period in a kitchen. Here are specific tasks for each of the mentioned dishes: Egg & Bacon Toasted Panini: 1. Preparation of Ingredients:  Sliced bacon  Eggs  Bread slices  Butter  Cheese slices 2. Preparation of Equipment:  Panini press  Frying pan  Spatula  Cutting board  Knife  Butter spreader 3. Preparation of Area:  Ensure the panini press is clean and ready for use.  Set up a station for assembling and toasting paninis.  Clear space on the prep table for cutting and assembling. Ham, Cheese and Tomato Croissant: 1. Preparation of Ingredients:  Ham slices  Cheese slices  Sliced tomatoes  Croissants 2. Preparation of Equipment:  Oven or toaster oven

 Baking sheet  Knife  Cutting board 3. Preparation of Area:  Preheat the oven or toaster oven.  Set up a station for assembling and baking croissants.  Clear space on the prep table for cutting and assembling. Eggs Benedict: 1. Preparation of Ingredients:  English muffins  Poached eggs  Canadian bacon or ham  Hollandaise sauce 2. Preparation of Equipment:  Poaching pan or simmering water for poaching eggs  Toaster or griddle for English muffins  Saucepan for heating Hollandaise  Plates for serving 3. Preparation of Area:  Ensure poaching and cooking stations are set up.  Clear space on the prep table for plating. Scrambled Chorizo: 1. Preparation of Ingredients:  Chorizo  Eggs  Chopped vegetables (if included)  Seasonings 2. Preparation of Equipment:  Frying pan  Spatula  Bowl for scrambling eggs

 Cutting board  Knife 3. Preparation of Area:  Set up a cooking station for scrambling chorizo.  Clear space on the prep table for chopping and assembling. Fresh Fruit Salad (VE, V, GF): 1. Preparation of Ingredients:  Assorted fresh fruits (berries, melons, citrus, etc.)  Optional: Honey or syrup for drizzling 2. Preparation of Equipment:  Mixing bowls  Cutting board  Knife  Serving bowls 3. Preparation of Area:  Set up a station for cutting and assembling fruit salad.  Clear space on the prep table for mixing and serving. Remember to check stock levels, ensure proper food safety measures, and coordinate with the rest of the kitchen staff for a seamless service period.

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