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School
Royal Melbourne Institute of Technology *
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Course
1726
Subject
Industrial Engineering
Date
Nov 24, 2024
Type
docx
Pages
3
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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