Service Planning Template 29
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School
Granite Hills High School-Apple Valley *
*We aren’t endorsed by this school
Course
MISC
Subject
Health Science
Date
Nov 24, 2024
Type
Pages
6
Uploaded by DeanEnergy12490
This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
1
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from,
as
well as any work instructions and answer the following questions.
•
How many meals are required? Describe how you will ensure that the correct number of meals are
produced.
Include any specific customer requirements, requests or dietary requirements.
The number of required meal is six. We have decided to prepare brown beef stock. We can
confirm that the recipe is a standard one and it will produce correct number of meals required. It
contains all the necessary nutrients needed for an ideal human body
•
Are there any deadlines or timeframes which you must be aware of and work to?
Yes
•
Calculate the number of portions that you need (show your workings).
Firstly, we must find out total weight of the dish which would be:
Eg:
Total weight= 400 gm
Number of serving= 4
Per serving weight= 400/4 = 100 gm
•
Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.
Ingredient list
Recipe:
HOMEMADE TOMATO PASTA SAUCE, VEGETABLE STOCK, Potato and leek soup,
Green gazpacho.
Ingredient
Qty
Qty/serves
Qty x serves required
HOMEMADE TOMATO PASTA
SAUCE
olive oil
1 Tbsp.
garlic, crushed
1 clove
sliced
1 onion
tomato paste
1 Tbsp.
cans chopped peeled tomatoes
800 g
This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
2
salt and ground black pepper
To taste
sugar
1 Tsp.
chopped basil
1/2 Cup
chopped flat-leaf parsley
1/3 Cup
VEGETABLE STOCK
olive oil
1 Tbsp.
onions, unpeeled, cut into 1-inch
pieces
2 medium
celery stalks, cut into 1-inch
pieces
10
large carrots, peeled, cut into 1-
inch pieces
2
crimini (baby bella) or button
mushrooms, halved if large
200 g
small fennel bulb, cut into 1-inch
pieces
1
garlic, halved crosswise
1 head
sprigs flat-leaf parsley
6
bay leaf
1
whole black peppercorns.
1 Tsp.
Potato and leek soup
Olive oil
60 ml
brown onion, halved, chopped
1
garlic clove, crushed
1
desiree potatoes, or pontiac
potatoes, peeled, cut into 2cm
cubes
4 medium
leeks, pale section only, washed,
dried, thinly sliced
2
Massel vegetable liquid stock
1.25 l
This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
3
thickened cream
125 ml
thick slices day-old white bread,
crusts removed, cut into 2cm cubes
3
Olive oil, extra for croutons and to
serve
finely chopped fresh chives
2 Tbsp.
Green gazpacho.
bag baby spinach
100 g
garlic cloves
2
large cucumber, deseeded and
chopped
1
green chilli, deseeded
1/2
Small pack parsley
1/2
small pack basil
1/2
small pack mint
1½
ripe avocado, stoned and peeled
1
spring onions, topped and tailed
4
natural yogurt
200 g
sherry vinegar
2 tbsp
drizzle of extra virgin olive oil or
rapeseed oil
handful pea shoots
edible flowers ice cubes, to serve
•
Select the cookery method that you will use. Explain your decision.
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This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
4
Simeering method is
used for making stocks, soups and sauces. By simmering, you avoid
emulsifying the fat and thus keep the recipes clearer, and we found that the scum created simply
settled to the bottom of the pot.
•
Select the cooking times and temperatures that you will use. Explain your decision.
Depending upon the stocks,soups and sauces the recipe timing is considered. But generally it takes 1
hr for making these recipes.
•
Select the garnishes and accompaniments which you will add to your dish. Explain your decision
–
how do these complement your dish?
Salt and pepper, Parsley and basil leaves
•
Describe how you will select the ingredients that you need from stores. How will you check them
for freshness and quality?
This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
5
When selecting ingredients from stores, you can check for freshness and quality by:
1.
Appearance Fresh ingredients should have a vibrant color, be free from blemishes or bruises,
and show no signs of wilting or decay.
2.
Texture Feel the texture of the ingredient. For example, vegetables should be firm and crisp.
3.
Smell Fresh produce will smell fresh. Some vegetables have a slightly pungent smell when
fresh, like in the cabbage family.
4.
Expiration dates Check the expiration or "use by" dates on packaged goods.
•
How will you check all perishable ingredients for spoilage or contamination?
•
Degradation of flavor, aroma, color, and texture
•
Enzymic browning
•
Drying and hardening
•
Crystalization
•
Infestation of animal and pest waste
•
Odor
•
Rising air bubbles (gas)
•
Leaking
•
Foam
•
Unnatural colors
•
List the food preparation equipment that you will need for this recipe. How will you ensure that it is
clean, well maintained and ready for use?
Food preparation equipment can include:
Cutting boards, Knife, Ladle, Measuring cup, Oven,
Peelers, Tongs, Whisk.
1.
Keep raw and cooked ingredients separate.
2.
Don't use the same tool for different tasks.
3.
Wash all equipment and tools .
4.
nspect equipment for cleanliness before use.
5.
Clean and sanitize cutting boards and benches.
6.
Use a produce brush to scrub firm fruits and vegetables.
This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC028
SITHCCC028 Prepare dishes using basic methods of cookery
6
•
How will you ensure waste is minimised in order to maximise profitability for food items prepared?
Here are some ways to reduce food waste and increase profitability:
1.
Inventory management: Optimize ordering, ensure proper storage, and calculate inventory
days on hand.
2.
Menu: Customize the menu to offer different portion sizes and identify multi-use menu
items.
3.
Preparation: Promote sustainable preparation, avoid over-preparing, and reuse preparation
scraps
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