SITHCCC014 Service Planning Template 11

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 is produced. 3meal. I will ensure it by following the standard recipe card.  Calculate the number of portions that you need (show your workings).  Standard Recipe Card Name of dish: Noodle Paste with tomato sauce Portion #: 4 Ref.source: #02 Total Cost: $7.76 Portion size: Portion Cost: $1.94 Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Strong Flour 150 g $1.00 1kg $0.15

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014 Eggs 2 u ni t $7.00 12 unit $1.16 Olive oil 6 m l $0.33 100 ml $0.02 Onion 40 g $1.50 1kg $0.06 Garlic 4 g $25.0 1kg $0.10 Bacon 12 g $13.0 1kg $0.15 Roma Tomatoes 0.4 k g $3.00 1kg $1.20 White wine 40 m l $10.0 750 ml $4.00 Olive oil 20 m $0.33 100ml $0.06 Peeled tomatoes 150 m l $2.50 1kg $0.37 Tomato puree 150 m l $1.70 400g $0.25 Basil 8 $3.00 15g $0.24 SITHCCC014 Prepare meat dishes 2

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014  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 ________ Pasta with tomato sauce_______________________________ Ingredient Qty Qty/serves Qty x serves required Pasta penne 225 gm 225 gm 225x3=675 Cloves garlic 4 4 4x3=12 Basil 2 tp 2 tp 2x3=6 Salt To taste To taste To taste Powdered black papper 2 pinches 2 pinches 2x3=6 Red chilli 2 2 2x2=4 Roma tomato 450 gm 450 gm 450x2=900 Chilli lakes ½ tp ½ tp ½ x 3=1.5 Parsley 1 tbp 1 tbp 1x3=3 Extra virgin oil 1 ½ tbp 1 ½ tbp 1 ½ x3=4.5 Water 3 cup 3 cup 3x3=9  Select the cookery method that you will use. Explain your decision. SITHCCC014 Prepare meat dishes 4

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014  Boiling.  sautéing  Select the cooking times and temperatures that you will use. Explain your decision. 30 minutes  Select the marinades and accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish? Broccoli salad  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? Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef.  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? SITHCCC014 Prepare meat dishes 5