SITHCCC027 Service Planning Template
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School
Australian Defence Force Academy *
*We aren’t endorsed by this school
Course
008
Subject
Health Science
Date
Dec 6, 2023
Type
Pages
3
Uploaded by pakkawalunjps
SITHCCC027 Prepare dishes using basic methods of cookery
1
Service Planning Template
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.
•
How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
6 Meals by following the standard recipe and requirement.
•
Calculate the number of portions that you need (show your workings).
The standard recipe for one portions
•
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:
Battered Fish _______________________________________________________________
Ingredient
Qty
Qty/serves
Qty x serves required
Self-rising Flour
200g
200g/serve
200g/one serve
Water
100ml
100ml/serve
100ml/one serve
Baking Powder
10g
10g/serve
10g/one serve
Salt
5g
5g/serve
5g/one serve
SITHCCC027 Prepare dishes using basic methods of cookery
2
Ingredient
Qty
Qty/serves
Qty x serves required
Fish fillet
200g
200g/serve
200g/one serve
•
Select the cookery method that you will use. Explain your decision.
Deep fried by follow the standard recipe because it’s quickly to cook them and keep the
moister inside.
•
Select the cooking times and temperatures that you will use. Explain your decision.
•
180 degrees
•
Normally 5-6 minutes of cooking
•
Select the garnishes and accompaniments which you will add to your dish. Explain your decision
–
how do these complement your dish?
Because the fish fillet we use is thin so, we did not require longer cooking and enhance the
flavour. And we use the lemon, salad leaf, salt, and pepper.
SITHCCC027 Prepare dishes using basic methods of cookery
3
•
Describe how you will select the ingredients that you need from stores. How will you check them
for freshness and quality?
•
We check the colour, freshness, formless and crispiness.
•
All the dry ingredient we check by the label.
•
How will you check all perishable ingredients for spoilage or contamination?
•
We check by looking at them and put in separate shelf
•
Smelling
•
Sliminess
•
Sign of paste
•
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?
•
Tongs
•
Knifes
•
Chopping boards
•
Trays
•
Bowl
•
Plate
•
Deep fryer
I will ensure it’s clean by
•
Looking first.
•
Check the crack and the crisp.
•
Following manual handling instruction.
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