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Report of Training

The memo summarizes a meat pie cooking training that took place at the Ibadan Central Kitchen. The training began with a theory section at 1pm but the cooking of the meat pie filling did not start until 2pm due to late arrival of chilled meat from the supplier. The memo observes that the cooking burner is too slow, causing the meat to cook for longer than normal and impacting the quality, texture, and taste. It is recommended that the burner be changed. Frequent turning of the meat during cooking was also breaking and mashing the meat, so less frequent turning is advised.

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adeosun adeleke gbemiga
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74 views

Report of Training

The memo summarizes a meat pie cooking training that took place at the Ibadan Central Kitchen. The training began with a theory section at 1pm but the cooking of the meat pie filling did not start until 2pm due to late arrival of chilled meat from the supplier. The memo observes that the cooking burner is too slow, causing the meat to cook for longer than normal and impacting the quality, texture, and taste. It is recommended that the burner be changed. Frequent turning of the meat during cooking was also breaking and mashing the meat, so less frequent turning is advised.

Uploaded by

adeosun adeleke gbemiga
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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MEMO

TO FROM CC DATE : FSM : OLALEYE BOLADALE : CKM-OREGUN & CKM IBADAN : 14 /06/2011

SUBJECT: MEAT PIE COOKING TRANING AT IBADAN CENTRAL KITCHEN


The training commences at 1 pm , the training commences with theory section in which the specification was reviewed with the staff assigned to work in the section Mr Ayinde Dauda Adekunle . The cooking of meat pie filling proper commenced at about 2 pm this was as a result of late arrival of the chilled meat from the meat supplier (Alhaji Yab ) .

OBSERVATION NEED TO CHANGE THE COOKING BURNER The cooking burner is very slow and as a result of this meat that has to be cooked for 3hr 20min instead of the normal cooking time this has implication on the quality, texture and the taste of the filling and some time it might result into uncooked filling and marched filling. I recommend that the business should change the burner for good result. NEED TO MINIMIZE THE FREQUENCY OF TURNING. From my interaction with the personnel in chart , I noticed that meat is been turned constantly and this break the meat and marched it ,after the introduction of slurry mixing should also be minimized for good result .

OLALEYE BOLATITO

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