SITHCCC020 Work effectively as a cook Instance 1 of 96 Solved

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:

____________________________________________________________________________________________________________ an Asian breadcrumb that may be found in the Asian isles of any supermarket or grocery shop. Compared to ordinary ____________________________________________________________________________________________________________ breadcrumbs, which are wetter, they absorb less oil, resulting in a crispier, crunchier crumb. ____________________________________________________________________________________________________________ All that i have on hand, whether it’s golden or Italian seasoned, Camembert cheese (or Provolone), onion or garlic powder.

____________________________________________________________________________________________________________

Identify which knife skills you demonstrated on which commodities

____________________________________________________________________________________________________________

SITHCCC020 Work effectively as a cook Instance 1 of 96
Name of Establishment / Outlet: Food Zone ____ Date of service: ____03-07-2022______________ Service Style/Period: ___Daily_________ No. of kitchen staff: _4____ Covers: _______ Section: __________________ Start time: __9:50am_________ Finish time: _____10:50______ Total hours: ______1 hr_________ TOTAL HOURS TO DATE: ____03-07-2022

_____ Before beginning to cook, chicken breasts must be divided horizontally to make six fillets. _______________________________________________________________________________________________________ ____________________________________________________________________________________________________________ List 5 methods of cookery which you used during this service period:

Cookery MethodsItems cookedAdjustments/RequestsEquipment used
GrillChicken
Griller
Deep FryEggs
Oven
FryTomato puree
Oven
HeatingOil
Deep heating
BakeCheese
Oven

Which team members did you liaise with and about what?

Colleagues: _______Adam smith_________________________________________________________________________

Supervisor: Diogo E____________________________ ___________________________________________________

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________ Garbage that occurred during meal preparation, such as raw foods like potato peels, or roots from green vegetables that were

____________________________________________________________________________________________________________ quickly re-incorporated at the waste bag ____________________________________________________________________________________________________________

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________ With the help of Scrubbing Pads cleaned all equipment’s, That Scrubbing Absolute necessity for difficult-to-clean pots and pans ____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

Workflow plan completed † Recipe card completed †

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook AIC Version 1.0 (Created: 22/04/2020, Printed: 12/11/2020)

This document is uncontrolled version when printed 1

Workflow Plan (Including end of service procedures and de-brief) ( 1 Copy to be used for each of the service periods)Service number: ________ Date: ______________________ Start time: ________ End time: ______
Menu item: Chicken parmigiana
Your plan should describe the shift plan you made to prepare, cook and present the menu item.
TIMETask (Description) and PriorityEquipment & WHSCommunication (Who, About what?)
9:50 amPreheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non-stick cooking oil sprayOven, Grill and Deep FryerHead Chef
10:00 amWhisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinateOvenChef
10:20 amchicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.Deep FryerChef
10:46 amHeat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy,FryerChef
10:50 amBake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.BakeChef





End of Service Procedures/ Reporting RequirementsEquipment/SystemsCommunication (Who, About what?)
11:37Prepare the necessary work for the next service period. Store food properly, or dispose of it. Make requisitions and replenish supplies.freezer, cling wrap, containers





Post Service De-BriefEquipment/SystemsCommunication (Who, About what?)
12:15presentation strategies that improved a meal, daily specials that were well-liked by guests and successfully sold, and ideas for potential future menu items
Head chef
12:30A dish’s presentation and adjustments made as a consequence of feedback from earlier debriefing sessions should be mentioned.

SITHCCC020 Work effectively as a cook AIC Version 1.0 (Created: 22/04/2020, Printed: 12/11/2020)

This document is uncontrolled version when printed 4

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