SITHCCC029 Service Planning Template
docx
keyboard_arrow_up
School
TAFE NSW - Sydney Institute *
*We aren’t endorsed by this school
Course
008
Subject
Industrial Engineering
Date
Jan 9, 2024
Type
docx
Pages
4
Uploaded by ProfessorRook6819
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.
We are required with 2 meals for our 2 customers. The correct number of meals
can be ensured by the correct number of portioning or the plating of the dishes and it is
calculated and measured by various portioning measurement tools as per the ingredients
required.
Calculate the number of portions that you need (show your workings).
The number of potions can be measured and calculated by the number of orders as
per the demand of the customers we can get the portions and numbering of the quantity
required for the dish and it can be arranged by the following procedures and the ways. As we have a total weight of 1000g of order for the dish and the number of servings for this dish is 3. So, we can divide the 1000g by 3 and finally, we can get the number for each customer of
the servings so, the portions are calculated by the total weight of the ingredients required for
the preparation of the dishes
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.
SITHCCC029 Prepare stocks, sauces and soups
1
Ingredient list
Recipe: Brown Chicken stock____________________________________________________________________
Ingredient
Qty
Qty/serves
Qty x serves required
Chicken bones and thighs
500g
3
3
Celery
100g
3
3
Bay leaf
A few
3
3
Leak
100g
3
3
Garlic
3 cloves
3
3
Select the cookery method that you will use. Explain your decision.
SITHCCC029 Prepare stocks, sauces and soups
2
Boiling Frying
Searing
Simmering
Select the cooking times and temperatures that you will use. Explain your decision.
Cooking time is about 1 hour to 1.5 hours.
Temperature is at 100C
Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?
You can add things like noodles to turn into noodle soup.
Can also reduce and thicken to create sauce for other dishes
Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? Check the smell, bruises and rot, check the texture of the ingredients, the temperature its stored
SITHCCC029 Prepare stocks, sauces and soups
3
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
How will you check all perishable ingredients for spoilage or contamination?
Bad smell, appearances, credibility of the supplier
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?
Pot, Knife, chopping board, Strainer
SITHCCC029 Prepare stocks, sauces and soups
4