LOGBOOK BREAKFAST 05

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Trinity College *

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1430

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English

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May 16, 2024

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docx

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LOGBOOK BREAKFAST 05 Question 1: List the dishes cooked for this service period: 1. Eggs on Toast 2. Ham Benedict 3. Salmon Benedict 4. Chilli Scrambled Eggs 5. Apricot and Date Fruit Bread Question 2: Record your specific Mise en Place tasks for this service period: 1. Eggs on Toast: Toasted bread and prepared eggs as per order. 2. Ham Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins. 3. Salmon Benedict: Poached eggs, prepared hollandaise sauce, and toasted English muffins, along with smoked salmon. 4. Chilli Scrambled Eggs: Whisked and cooked eggs with chili seasoning. 5. Apricot and Date Fruit Bread: Sliced and toasted fruit bread, prepared accompanying spreads. Question 3: Identify which knife skills you demonstrated on which commodities: Eggs on Toast: None in particular. Ham Benedict: Sliced ham and demonstrated precise knife work for English muffins. Salmon Benedict: Sliced smoked salmon. Chilli Scrambled Eggs: Chopped chili. Apricot and Date Fruit Bread: Sliced fruit bread evenly. Question 4: List 5 methods of cookery which you used during this service period along with the equipment used: 1. Eggs on Toast:  Methods: Toasting.  Equipment: Toaster or grill. 2. Ham Benedict:

 Methods: Poaching eggs, toasting English muffins.  Equipment: Egg poacher, toaster or grill. 3. Salmon Benedict:  Methods: Poaching eggs, toasting English muffins, grilling smoked salmon.  Equipment: Egg poacher, toaster or grill, grill pan for salmon. 4. Chilli Scrambled Eggs:  Methods: Scrambling eggs with chili seasoning.  Equipment: Frying pan or skillet. 5. Apricot and Date Fruit Bread:  Methods: Toasting.  Equipment: Toaster or grill Special customer requests and dietary requirements for one dish:  For Chilli Scrambled Eggs, a customer requested a dairy-free option. Question 5: Identified issues, problems, and conflicts encountered in this service period, if any:  Issue: Running low on smoked salmon. Question 6: If yes, details of action taken to resolve the conflict:  Action: Communicated with the staff to check inventory and informed customers about the temporary unavailability. Question 7: Detailed end-of-service procedures that you followed: Ensured the cleanliness and sanitation of all cooking surfaces and utensils, maintained proper storage for perishable ingredients, and managed waste disposal with a focus on appropriate recycling practices. Question 8: Gave examples of the cleaning duties you carried out: Utilized a gentle degreaser to clean griddles, ensured the sanitation of cutting boards, and disinfected countertops using safe, food-grade cleaning solutions. Question 9: Food Types:

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