Lab Notes: B55 C or B55D
Student Name:______
Class:______
Instructors name:______
Date of Assignment: ______Lab Assignment:______
Introduction: The purpose of the lab notes is to give a complete account for what happened in the 6-hours of training. Include all the good things as well as any mishaps or mistakes.
In this paragraph you will discuss the preparation you have done to be prepared for the assignment. Even when you are assigned to the dining room you need to be prepared with a memorization of the menu. You may need to look up information, download recipes from the student website or print recipes from your text book.
You will also discuss your recipe and the cooking methods necessary to complete the assignment. In the dining room you need to know all the recipe ingredients and preparation methods.
Mise en Place:
Here you will determine what quantities you will prepare, who you will be working with.
What ingredients you’ll be using and where are they stored?
What equipment you need to use, preheat or reserve for your assignment.
The recipe or the set-up required:
Figure out the steps necessary to prepare your recipe. (DR: set-up)
For instance the recipe may call for brown stock. Do you need to make it or will the stock be available?
List the steps in the order you need to use them. (DR: step of preparation)
Determine if you can combine steps or ingredients. (DR: how to save steps)
Your observations:
Talk about the quality of the food product you produced or the dining room service period went. What happened along the way?
What did you learn?
What skill did you learn or use?
What did you feel during the rush of the preparations, when the product was served and do you know if the guest liked it?
The outcome:
What quantity did you prepare? (DR: what were the total sales)
How many did we sell?
When you tasted the product did you enjoy it?
How could the product be improved?
What research is needed in order for you to improve your knowledge for next week?
Lab Notes: B55 C or B55D
Student Name:______
Class:______
Instructors name:______
Date of Assignment: ______Lab Assignment:______
Introduction:
______
Mise en Place:
______
The recipe or the set-up required:
______
Your observations:
______
The outcome:
______
FDSV B51 or B55C Student Name: ______
Production Plan Date of Assignment: ______
Recipe or Menu Item: ______
Mise en Place
Ingredients / EquipmentOrganize the recipe in the steps necessary for you to begin preparing your production requirement and prepare the recipe in a logical manner. This will help you stay organized.
Preparation Steps
1.
2.
3.
4.
5.
6.
What time do the preparation steps need to be completed in order for you to remain on time and have your finished product ready at 5:15 pm
Completion Times2:30 / 4:15
2:45 / 4:30
3:00 / 4:45
3:15 / 5:00
3:30 / 5:15 Dish Completed
3:45
4:00
Amount Produced: ______