Instructions: This reflection is based upon the textbook, course videos, lecture and lab notes. In your own words answer only one of the questions below and provide a minimum 100-word answer. Your work must contain the sources for your answers. Please review the rubric that is provided below for guidance. Submit your answers using the text entry box on the assignment page only. Question #1: You are having equipment troubles in the kitchen and all but one of the deep fryers are out of service. The working deep fryer is the one you reserve for your vegan customers, so it cannot be used for any meat items. Two of your most popular items are the house made beer battered onion rings and fresh breaded chicken tenders. You have decided that the chicken tenders can be made using the pan fry method. To make matters worse, you have a new person on the fry and saut station, so you must train the cook how to prepare both items. (1) Explain to the cook how to set up both the breading and batter station and how to perform the process. (2) Warn the cook what will happen if the first step is missed. (3) Explain the critical steps for cooking a pan-fried item. Question #1: You are having equipment troubles in the kitchen and all but one of the deep fryers are out of service. The working deep fryer is the one you reserve for your vegan customers, so it cannot be used for any meat items. Two of your most popular items are the house made beer battered onion rings and fresh breaded chicken tenders. You have decided that the chicken tenders can be made using the pan fry method. To make matters worse, you have a new person on the fry and saut station, so you must train the cook how to prepare both items. (1) Explain to the cook how to set up both the breading and batter station and how to perform the process. (2) Warn the cook what will happen if the first step is missed. (3) Explain the critical steps for cooking a pan-fried item. Question #2: You have been hired to cook dinner for a client and they asked for sauted beef and vegetables as the main course. You start to saut the beef and two things happen: the beef is sticking to the pan and rather than browning the pan is filling with juices. You saut broccoli for the side-dish, and it burns before it is tender. It is also taking too long to finish making the plate-up late. (1) What caused the issues with the beef dish and how could you have prevented them? (2) What should you have done to prevent the problems with the broccoli? Criteria Ratings Pts Content Rigor 15.0 to >10.0 pts Exemplary Reflection is well- developed and EXCEEDS the criteria stated within the instructions; the answer is factually correct, reflective, and substantive. 10.0 to >5.0 pts Very Good Reflection is well-developed and MEETS the criteria stated within the instructions: the answer is factually correct, but lacks full development of concept or thought 5.0 to >0.0 pts Satisfactory Reflection is adequate and MEETS the criteria stated within the instructions; the answer is factually correct, yet does not add substantive information to the reflection 0.0 pts Unsatisfactory Student did not post to the discussion. 15.0 pts Timeliness On Time Late 20 pts On Time Student submitted the assignment in a timely manner. 0.0 pts Late Student did not submit the assignment on time. 2.0 pts Clarity Mechanics, & Grammar 5.0 pts Exemplary Student writes the assignment with clear, concise comments, formatted in an easy to read style that is free of grammatical and/or spelling errors 4.0 pts Very Good Student writes the assignment with clear, concise comments formatted in an easy to read style that contains no more than 1 grammatical and/or spelling error 2.0 pts Satisfactory Student writes the assigment clearly formatted in an easy to read style that contains no more than 2 grammatical and/or Spelling error 0.0 pts Unsatisfactory The assignment is poorly written and contains multiple grammatical and/or spelling errors Including the use of little and little u and texting style language 5.0 pts 3.0 pts References Use of sources to substantiste their work Full Marks Student fully supports the facts and concepts with detailed sources 2.0 pts Very Good Student supports the facts and concepts with sources 0.0 pts No Marks Student does not include sources for their work 3.0 pts Total Points: 25.0 Instructions: This reflection is based upon the textbook, course videos, lecture and lab notes. In your own words answer only one of the questions below and provide a minimum 100-word answer. Your work must contain the sources for your answers. Please review the rubric that is provided below for guidance. Submit your answers using the text entry box on the assignment page only. Question #1: You are having equipment troubles in the kitchen and all but one of the deep fryers are out of service. The working deep fryer is the one you reserve for your vegan customers, so it cannot be used for any meat items. Two of your most popular items are the house made beer battered onion rings and fresh breaded chicken tenders. You have decided that the chicken tenders can be made using the pan fry method. To make matters worse, you have a new person on the fry and saut station, so you must train the cook how to prepare both items. (1) Explain to the cook how to set up both the breading and batter station and how to perform the process. (2) Warn the cook what will happen if the first step is missed. (3) Explain the critical steps for cooking a pan-fried item. Question #1: You are having equipment troubles in the kitchen and all but one of the deep fryers are out of service. The working deep fryer is the one you reserve for your vegan customers, so it cannot be used for any meat items. Two of your most popular items are the house made beer battered onion rings and fresh breaded chicken tenders. You have decided that the chicken tenders can be made using the pan fry method. To make matters worse, you have a new person on the fry and saut station, so you must train the cook how to prepare both items. (1) Explain to the cook how to set up both the breading and batter station and how to perform the process. (2) Warn the cook what will happen if the first step is missed. (3) Explain the critical steps for cooking a pan-fried item. Question #2: You have been hired to cook dinner for a client and they asked for sauted beef and vegetables as the main course. You start to saut the beef and two things happen: the beef is sticking to the pan and rather than browning the pan is filling with juices. You saut broccoli for the side-dish, and it burns before it is tender. It is also taking too long to finish making the plate-up late. (1) What caused the issues with the beef dish and how could you have prevented them? (2) What should you have done to prevent the problems with the broccoli? Criteria Ratings Pts Content Rigor 15.0 to >10.0 pts Exemplary Reflection is well- developed and EXCEEDS the criteria stated within the instructions; the answer is factually correct, reflective, and substantive. 10.0 to >5.0 pts Very Good Reflection is well-developed and MEETS the criteria stated within the instructions: the answer is factually correct, but lacks full development of concept or thought 5.0 to >0.0 pts Satisfactory Reflection is adequate and MEETS the criteria stated within the instructions; the answer is factually correct, yet does not add substantive information to the reflection 0.0 pts Unsatisfactory Student did not post to the discussion. 15.0 pts Timeliness On Time Late 20 pts On Time Student submitted the assignment in a timely manner. 0.0 pts Late Student did not submit the assignment on time. 2.0 pts Clarity Mechanics, & Grammar 5.0 pts Exemplary Student writes the assignment with clear, concise comments, formatted in an easy to read style that is free of grammatical and/or spelling errors 4.0 pts Very Good Student writes the assignment with clear, concise comments formatted in an easy to read style that contains no more than 1 grammatical and/or spelling error 2.0 pts Satisfactory Student writes the assigment clearly formatted in an easy to read style that contains no more than 2 grammatical and/or Spelling error 0.0 pts Unsatisfactory The assignment is poorly written and contains multiple grammatical and/or spelling errors Including the use of little and little u and texting style language 5.0 pts 3.0 pts References Use of sources to substantiste their work Full Marks Student fully supports the facts and concepts with detailed sources 2.0 pts Very Good Student supports the facts and concepts with sources 0.0 pts No Marks Student does not include sources for their work 3.0 pts Total Points: 25.0