Record your specific mise en place tasks for this

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Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: I check the preparation list and check which one that I need to prepare for my section during lunch service, for example: cut vegetables (cucumber, tomato, capsicum, carrot, onion etc.) Cut burger bun, fresh Lebanese bread, prepare all the sauces in the bottle and service container. Identify which knife skills you demonstrated on which commodities: -Use chef knife to cut vegetables: Larger cuts, slicing, dicing and chopping 28 Soo Kiaw Tee DC4416
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SITHCCC020 Work effectively as a cook-Practical Log Book -Use bread knife to cut breads: Serrated edge for slicing bread or tomatoes List 5 methods of cookery which you used during this service period: Cookery Methods Items Cooked Adjustments/Requests Equipment Used Grilling Warm chermoula olives No Adjustments Griller, spatula Deep-frying Chips & toum garlic whip Less salt Deep fryer, tongs Baking Vegetarian Pizza No Adjustments Oven, tongs, pizza pan Sauteing Duck livers sautéed with pomegranate & pepper No Adjustments Gas stove, spoon, pan Baking Chicken Pizzas No shallot Oven, tongs, pizza pan Which team members did you liaise with and about what? Colleagues: I asked Head chef how to do the chicken wrap, he taught me how to do the chicken wrap and plating. Trainer: Wasim Head Chef Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements for commodities, materials and equipment as applicable: By following all the SOPs that has been made, we collect the waste and store it to the waste room in the basement based on categories, such as throw dirty oil in the barrel that provided, cardboard to recycle machine, food waste to general waste. Our Head Chef always check end product and trains us how to cook and doing preparation properly to minimise food waste. Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): By following all the SOP that has been made, keep the bench clean and sanitise it, clean wok section, change the dirty storage container with the clean storage container, clean the boiler and clean the strainers, collect and the waste and store to the appropriate areas for recycling. I use sanitisers for cleaning bench. For floor cleaning, I use the hot water, floor cleaner liquid and brush. Wear gloves and wash your hands after disinfecting surfaces. Supervisor’s Name: Signature : Date: 29 Soo Kiaw Tee DC4416
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SITHCCC020 Work effectively as a cook-Practical Log Book SITHCCC020 Work effectively as a cook Instance 15 of 48 Name of Establishment / Outlet: Kazbah Date of service: 24/06/2019 Service Style/Period: Lunch No. of kitchen staff: 6 Covers: 71 Section: Main Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: For this service period I did back up section. I cut cauliflower, cut eggplant, deep fry eggplant & cook eggplant jam. I also made beef barak 100 pieces and baked crispy garlic & sumac Lebanese bread etc. 30 Soo Kiaw Tee DC4416
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