LOGBOOK DINNER 10
Question 1: List the dishes cooked for this service period:
1.
Beef Curry
2.
Aloo Tikki
3.
Coconut Rice
4.
Fish Curry
5.
Cholle Tikki
Question 2: Recorded specific Mise en Place tasks for this service period:
1.
Beef Curry - Marinated beef, chopped vegetables, measured spices.
2.
Aloo Tikki - Boiled and mashed potatoes, prepared tikki mix.
3.
Coconut Rice - Grated coconut, measured rice, soaked saffron.
4.
Fish Curry - Cleaned and cut fish, chopped vegetables, measured spices.
5.
Cholle Tikki - Boiled chickpeas, mashed potatoes, prepared tikki mix.
Question 3: Identified knife skills demonstrated on commodities:
Beef Curry - Chopping vegetables.
Fish Curry - Cutting and cleaning fish.
Question 4: Listed 5 methods of cookery and equipment used:
1.
Beef Curry - Simmered and sautéed. Equipment: Pot.
2.
Aloo Tikki - Pan-fried. Equipment: Pan.
3.
Coconut Rice - Boiled. Equipment: Pot.
4.
Fish Curry - Simmered and sautéed. Equipment: Pan.
5.
Cholle Tikki - Pan-fried. Equipment: Pan.
Question 5: Identified issues, problems, and conflicts encountered in this service period:
Issue: Insufficient quantity of tikki mix for Aloo Tikki.
Question 6: Detailed action taken to resolve the conflict:
Action: Quickly prepared an additional batch of tikki mix, informed servers of the slight delay.
