Weekly Log A

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Weekly Log
Week WEEK 8 Student Name: daniel morales Student ID: 10448
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Task 1:
Occasion Task Number of Serves Style of Menu
helping keeping the fruits for the
breakfast full Buffet
Breakfast

Equipment Used Method of Cookery Ingredients used to prepare dish

chopping board cutting watermelon

chef's knife chopping yoghurt
pineapple
kiwi
papaya
grapes
melon
passion fruit
peach
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Task 2:
Occasion Task Number of Serves Style of Menu
prepare pork and chive dumplings
Lunch A la carte

Equipment Used Method of Cookery Ingredients used to prepare dish

big bowl mixing dumpling wrappers

5 kg pork mince
6 bunches garlic chives chopped
200 ml soy sauce
100 ml shaoxing wine
50 g salt
50 g sugar
50 ml sesame oil
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Task 3:
Occasion Task Number of Serves Style of Menu
prepare chicken and prawn
Lunch dumplings
A la carte

Equipment Used Method of Cookery Ingredients used to prepare dish

big bowl mixing 1k peeled raw prawns

chef's knife cutting 1 egg white
chopping board 2 tbsp salt
2 tbsp tapioca of soda
1kg minced chicken
4 tbsp finely chopped garlic chieves
1 tbsp sesame oil
pinch of sugar
1tbsp fish sauce
1 tbsp soy sauce
pinch of ground pepper
wonton wrappers
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Task 4:
Occasion Task Number of Serves Style of Menu
getting, labeling and organizing
Lunch foods
A la carte

Equipment Used Method of Cookery Ingredients used to prepare dish

rice
syrup
tomatoes
red onion
limes
lemon