Service Planning Template_V1.1

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. In this vein, I present to you my Lamb Steak. The genuine recipe was around 1 serve and I have separated all the fixing by 1/3 . In addition, I prepared one serving that was perfectly cooked. So, my pork belly is here. The authentic recipe yielded approximately one serving, and I reduced the quantity of each fixing by 1/3. In a similar vein, I prepared one serving that was perfectly cooked. ● Calculate the number of portions that you need (show your workings). There are six portions. There will be two hard and fast bits. SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

● 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. SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

Olive Oil 1 TSP 2 2 Red Pepper Large 1 2 2 Hamburger Mince 500 g 2 2 Ground Cumin 1 TSP 2 2 Slashed Tomatoes 100 g 2 2 Red Onions 2 2 2 Cherry Tomatoes 2 2 2 Avocadoes 2 2 2 Ingredient list Recipe Warm beef salad Ingredient Qty Qty/serves Qty x serves required Head of Garlic 1 2 2 Rosemary Leaves ½ Cup 2 2 Virgin olive oil ½ Cup 2 2 Racks of Lamb, frenched 1 Pound 2 2 Salt and Papper 1 TBSp 2 2 Ingredient list Recipe Lamb Brain Ingredient Qty Qty/serves Qty x serves required lamb Brain 2 2 2 Ocean Salt 2 2 2 Eggs 2 2 2 Plain Flour ½ Cup 2 2 SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

Vegetable oil 2 cups 2 2 Ingredient list Recipe Mushroom Sauce Ingredient Qty Qty/serves Qty x serves required Dried porcini mushrooms 2 TBSP 2 2 Spread 1 TBSP 2 2 Shallots 2 2 2 chestnut mushrooms cut 100 g 2 2 Cream fariche 100 g 2 2 SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

tin that is resistant to flame, combine the carrot, celery, onion, star anise, and straight leaves. Put the pork on top, skin side up, after putting a little bit of water on top. Cook for an hour and a half. Sort the pears around the pork in the tin so that the juices cover them. Pour the juice into the tin without getting into the pork skin (assuming the skin gets wet, you won't get crisp snapping). Dinner should be cooked for another 15-20 minutes in an oven that is set to 220C/200C fan/gas 7. The pears should be covered in juices and have brand-new pork skin. Clean the pork out of the tin. Provide for rest for 45 mins. 3. Transfer the pork to a platter for serving. Take the pears out of the tin gently and arrange them next to the pork. Skim a portion of the fat from the outer layer of the juices after discarding the carrot, celery, and onion. You can use this fat to cook sear potatoes or make rillettes, but that's just the beginning. 4. Put the singing tin with the skimmed juices on the hob over medium power. Sprinkle in the flour and whisk it into the juices until smooth and thickened. If it becomes unnecessarily thick, sprinkle some bubbling water on top. Transfer the sauce to a warm container. Present the stewed pear quarters, sauce, dish potatoes, and steamed greens, if desired, after cutting the pork into portions with a sharp edge. 1. In a nonstick dish, heat the oil and cook the pepper for 5 minutes until it starts to smooth. Cook the cheeseburger, chipotle paste, and flavors, mixing, for two or three minutes to isolate the meat. Cover after incorporating the tomatoes, tomato purée, coriander stalks, 150 milliliters of water, and some seasoning. Provide for stew for 20 mins to cook through and decrease a bit. can be kept frozen for up to 90 days or chilled for three days. Completely defrost and heat until very hot. 2. In the meantime, for pickling, toss the onions with the lime juice in a bowl. 3. Right when the mince is prepared, warm the rice agreeing to pack heading. 4. Place the burger in each of the four serving bowls that have been cooked, then add a quarter each of the dim beans, cherry tomatoes, and corn, a portion of an avocado (you can spread the slices out if you like), and the coriander leaves. Place the chopped onions and any remaining lime juice on top. SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

Combine the garlic, rosemary, and olive oil in a smaller food processor and process until the garlic is finely chopped. Rub the garlic-rosemary oil all over the sheep racks and season with salt and pepper. Set the racks fat side up on a monster-rimmed baking sheet and let address 60 minutes. Set the oven temperature to 450°. Cook the sheep in the upper third of the broiler for 15 minutes. To ensure flawless barbecued meat, rotate the racks and dish for an additional ten minutes. The racks should be moved to a cutting board, elevated, and left to rest for ten minutes. Move to plates after cutting through the space between the ribs. Serve immediately. Hold the sheep's cerebrums in an immense bowl of cold water for 1-2 hours to kill the overabundance of blood. Kill the white central cortex in the middle to deliberately conceal the bends. Add some sea salt to a huge pot of water that you carry to the air pocket. Poach the frontal cortexes in the stewing water for three to five minutes with an open spoon. You would prefer not to cook it completely, but you need to be sufficiently thorough for the personalities to harden and become easier to manage. Take the frontal cortexes to a plate covered with kitchen paper and a license to cool using an opened spoon. Fill a gigantic dish with sufficient vegetable oil for critical singing (around 5cm or 2 inches of importance) and capacity to around 180°C (350°F). Dunk the poached characters in the beaten egg and carefully cover it with some flour. The individuals should be fried in groups for close to five minutes each, or until they become flawless and magnificent. Channel on some kitchen paper and sprinkle over some ocean salt chips. Serve right away. Over the dried porcini, pour 100 milliliters of gurgling water, and let it sit for five minutes. Add the shallots to a pot of margarine and gently cook until they are translucent and delicate. Cook another five minutes before adding the chestnut mushrooms. Pour in 1 tablespoon of the porcini's liquor as soon as they are cooked and discard the rest. The porcini should be sliced and added to the holder. Add the crème fraîche crosswise, simmer, and season. SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

strategies known as techniques and strategies. The trimmings necessary to prepare a specific dish are reviewed step by step in the recipe. ● Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the sauces and garnishes complement your dish? • Chutneys, salsas, and compotes, in addition to the standard spread, white, and brown sauces, are examples. • of collections of sauces a twig of rosemary or a wedge of lemon, yet as a part of the dish thought. ● Describe how you will select the meat products and other ingredients that you need from stores. How will you check them for freshness and quality? ● The assortment ought to be red, large, and clear. Grayish or brownish meat should be avoided. The meat should be dry, firm, and never lopsided or wet. Marbling—blended fat—gives the meat more flavor and juiciness. From the group, select the tone that is the most unbelievable and lively. The selection ought to be uniform without any dull spots or structure. The vegetables' unusual surface and stability demonstrate the SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1

novelty. ● The assortment ought to be red, large, and clear. Grayish or brownish meat should be avoided. The meat should be dry, firm, and never lopsided or wet. Marbling—blended fat—gives the meat more flavor and juiciness. From the group, select the tone that is the most unbelievable and lively. The selection ought to be uniform without any dull spots or structure. The vegetables' unusual surface and stability demonstrate the novelty. ● The assortment ought to be red, large, and clear. Grayish or brownish meat should be avoided. The meat should be dry, firm, and never lopsided or wet. Marbling—blended fat—gives the meat more flavor and juiciness. From the group, select the tone that is the most unbelievable and lively. The selection ought to be uniform without any dull spots or structure. The vegetables' unusual surface and stability demonstrate the novelty. ● 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? • I clean the weighing machine, blows, sharp edges, spoon, compartment, blender, and other items I use. • I clean it thoroughly after each use to make sure it works well and that everyone is aware of it. • Clean surfaces by washing them in water and killing food scraps. The steps I would take are outlined in the document. SITHCC036 – Prepare Meat Dishes Service Planning Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1