Commercial Cookery Certificate Assignment 2022

Running head: COMMERCIAL COOKERY CERTIFICATE
COMMERCIAL COOKERY CERTIFICATE
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY CERTIFICATE
Work Activity Log
Name of the Establishment/Outlet: Errols Restaurant and Bar, North Melbourne
Date of Service: 23rd of August, 2019
Covers:
Menu Style: A la carte menu, breakfast menu, lunch menu, dinner menu, beverages and dessert
menu, as well as main course and sides like salads
Service Period: 6 months
Number of Kitchen Staff: 10
List the dishes cooked for this service period: The following are the dishes from the menu
which I was required to prepare:
Grilled chicken salad Steak sandwich Lamb
Thunder salad Errol’s burger Tandoori Chicken
Open lamb wrap Chicken Parmigiana Pancetta
Wild rocket salad Primavera
Fennel and orange salad Frutti di Mare
Record your specific Mis en Place tasks for this service period including preparation
of equipment and areas: One of the most important preparatory tasks which I had to engage in
is the cleaning and sanitation of equipment and counters which are to be used for cooking. Me
and my colleagues were instructed specifically by our supervisor to perform this preparatory task
since it will ensure that the food which is cooked is hygienic and free from any form of
contamiantin which may cause harm or illness to our customers.
The next Mis en Place task which I was required to perform was to chop and prepare all
the vegetables required for the salads whose preparation I was assigned to. These included
chopping, julienning and slicing of vegetables like broccoli, pumpkin, onions, lettuce, basil
leaves, tomatoes, asparagus, mushrooms, olives as well as limes and potatoes for obtaining juice
and preparation of fries. My Mis en Place activities also included preparing the meat items for
all salads and pizzas, such as boiling and shredding chicken, beef and lamb as well as marinating
meats like prawns for specific dishes like the Frutti Di Mare. Additionally, for items requiring

2COMMERCIAL COOKERY CERTIFICATE
cheese, such as pizzas, I was required to grate and keep the cheese aside in order to same time, as
well as crumble the feta as required. For dishes like the salads and wraps, my Mis en Place lists
included caramelizing the required quantities of onion as well as mix the lemon juice, olive oil
and condiments for the dressings and vinaigrette required. Fruits were also required for
preparations of salads which is why, the Mis en Place list were also comprised of avocado and
pomegranate as well as roasting of nuts and seeds such as pumpkin seeds.
The next preparatory activity which I was required to perform is to ensure that all
equipment were ready for cooking the required food items. These included preheating the oven
for baking breads and pizza bases as well as heating skillets and saucepans for deep frying,
sautéing and stir frying. This will not ensure adequate cooking of all food items but will also
ensure that dishes are prepared and served to the customers in a timely manner without any
delay. Additionally, I will also keep the blenders clean and ready for blending and preparing
coarse spices mixtures required for marinating meats as well as for preparing vegetarian dishes
like hummus. Lastly, my Mis en Place tasks also included cleaning and sorting all equipment for
food preparations such as the ladles, woks, spoons, bowls, glasses and plates and cutlery for
serving.
Identify which knife skills you demonstrated on which commodities: For all main course
recipes, pizza toppings as well as garnishes, the key knife skill which I was required to
demonstrate, included dicing. This involves cutting or chopping food items into extremely small
cubes. The next knife skill which I was required to demonstrate and engage heavily in mincing. I
was frequently required to mince garlic and ginger for almost every main course dish, which
comprised of chopping the ingredients into extremely small, fine, minute and dainty cubes. For
vegetable Mis en Place lists, especially salad ingredients like carrots or potato fries, the knife