LOGBOOK BREAKFAST 01

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School

Trinity College *

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Course

1430

Subject

Health Science

Date

May 16, 2024

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docx

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Name of the restaurant- Big Café Menu Style- À la carte Service period- Breakfast Questions 1. List the dishes cooked for this service period: i] Chilli Scrambled eggs ii] Eggs on Toast iii] Salmon Benedict iv] Halloumi Benedict v] Big Brekkie 2. Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: I. Chilli Scrambled Eggs: Whisked eggs together in a bowl. Added chopped onions, peppers, and chili flakes to the eggs. Seasoned with salt and pepper. II. Ii]Eggs on Toast: Toasted bread. Fried or poached eggs. Seasoned the eggs with salt and pepper III. iii] Salmon Benedict: Poached eggs. Toasted English muffins. Sliced smoked salmon. Hollandaise sauce. Placed the English muffins on plates. IV. Halloumi Benedict: Poached eggs. Toasted English muffins. Grilled halloumi cheese. Hollandaise sauce. Placed the English muffins on plates. V. Big Brekkie: Scrambled eggs. Grilled bacon. Grilled sausage. Grilled tomato. Sautéed spinach. Hash browns. Placed all of the cooked items on a plate and served. 3. Identify which knife skills you demonstrated on which commodities Knife skills include a variety of techniques for cutting food. Different knife skills are used for different types of food would be demonstrated: i] Chilli Scrambled Eggs: Mince chili for heat and slice for garnish. ii] Eggs on Toast: No mincing, but slice poached eggs for a visual feast. iii] Salmon Benedict: Mince dill for hollandaise, slice smoked salmon for elegance. iv] Halloumi Benedict: Mince garlic for halloumi, slice for a unique twist. v] Big Brekkie: Mince onions for hash browns, slice tomatoes and avocados for variety. 4. List 5 methods of cookery which you used during this service period:

Cookery Methods Special customer requests and dietary requirements Equipment used Scrambling Non-Stick Frying Pan: Whisk or Fork Chopping Board and Knife Poaching Toaster or Toaster Oven Frying Pan Poaching and Pan-Frying Egg Poacher Toaster or Toaster Oven Saucepan Poaching and Pan-Frying Toaster or Toaster Oven Frying Pan Toasting One of the customer have specific allergies (e.g., nuts, soy), I checked all ingredients and inform the kitchen staff to avoid cross- contamination. Frying Pan or Skillet Grill Pan Toaster or Toaster Oven: 5. Identify issues, problems and conflicts encountered in this service period, if any. We had run out of fresh chili peppers for the Chilli Scrambled Eggs, and the alternative pepper we had didn't quite match the desired level of heat. This led to the need for quick thinking to balance flavors and make the dish enjoyable for the customers. 6. If yes, details of action taken to resolve the conflict

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