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 Methods	Items cooked	Adjustments/Requests	Equipment used
Grill	Chicken		Griller
Deep Fry	Eggs		Oven
Fry	Tomato puree		Oven
Heating	Oil		Deep heating
Bake	Cheese		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.
TIME	Task (Description) and Priority	Equipment & WHS	Communication (Who, About what?)
9:50 am	Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non-stick cooking oil spray	Oven, Grill and Deep Fryer	Head Chef
10:00 am	Whisk 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 marinate	Oven	Chef
10:20 am	chicken 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 Fryer	Chef
10:46 am	Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy,	Fryer	Chef
10:50 am	Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.	Bake	Chef
	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About what?)
11:37	Prepare 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-Brief	Equipment/Systems	Communication (Who, About what?)
12:15	presentation 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
12:30	A 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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