SITHCCC027 Service Planning Template
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School
Australian National University *
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Course
VISIT CLIE
Subject
Industrial Engineering
Date
Feb 20, 2024
Type
docx
Pages
4
Uploaded by dodolim90
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.
1 recipe. I follow the standard recipe card.
Calculate the number of portions that you need (show your workings).
8 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
SITHCCC027 Prepare dishes using basic methods of cookery
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Recipe: Baked Scones_________________________________________________________________________
Ingredient
Qty
Qty/serves
Qty x serves required
Self-rising flour
400g
8
8
Butter,cut into cubes
4 tb spoon
8
8
sugar
2 tbspoon
8
8
Baking powder
1 teaspoons
8
8
Salt
1 pinch
8
8
milk
200ml
8
8
Select the cookery method that you will use. Explain your decision.
Mixing, kneading, rolling, cutting, shaping, baking, and whisking.
Select the cooking times and temperatures that you will use. Explain your decision.
The overall cooking time is 20 minutes with a baking temperature around 220C.
SITHCCC027 Prepare dishes using basic methods of cookery
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Select the garnishes and accompaniments which you will add to your dish. Explain your decision – how do these complement your dish?
Garnishes and decorations that I used are fruits and whipped cream.
Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? For the flour, I will do the smell test, new flour ought to have a nonpartisan, somewhat wheaty smell.
For the milk and spread, I will check the utilized by date on the item mark.
For the organic products, I will pick the organic products that have energetic tones and look new. Search for full, firm natural products with no indications of shape, softness, or staining.
How will you check all perishable ingredients for spoilage or contamination?
I check if there is a change in color, a change in texture, an unpleasant door, or an undesirable taste.
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 need a rolling pin, cookie cutter, baking tray, mixing bowl, and cookie cutter for this recipe.
To ensure the hardware is perfect, all around kept up with and prepared for use we generally:
SITHCCC027 Prepare dishes using basic methods of cookery
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- Clean the gear with sanitiser prior to utilizing it.
- Washing and putting away hardware in the spot that has been given.
SITHCCC027 Prepare dishes using basic methods of cookery
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