SITHCCC030 Service Planning Template (1) (1)

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School

TAFE NSW - Sydney Institute *

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Course

030

Subject

Industrial Engineering

Date

Jan 9, 2024

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doc

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3

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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. 2 · Calculate the number of portions that you need (show your workings). 2 · 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 Flour 300g 150g 2 Egg 3ea 1.5ea 2 Olive oil 2ts 1ts 2 Salt 5g 2.5g 2 Sauce Tomato fresh 3ea 1.5ea 2 SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 1
Tomato pasta 3ts 1.5ts 2 Onion 60g 30g 2 Garlic 30g 15g 2 White wine 10ml 5ml 2 Water 400ml 200ml 2 Salt 15g 7.5g 2 Pepper 5g 2.5g 2 Rosemary 1ea 0.5ea 2 Thyme 5g 2.5g 2 Olive 50g 25g 2 Parmesan chases 30g 15g 2 · Select the cookery method that you will use. Explain your decision. Boiled for the pasta Sauted and then slow cook for the sauce Sauted for mixing the pasta with sauce · Select the cooking times and temperatures that you will use. Explain your decision. 100 degree Celsius of water for boiling pasta 120 degree Celsius for sautéing Around 70-75 degree Celsius to slow cook the sauce to reduce the liquid · Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish? Can be served with garlic bread or bread stick SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 2
· Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? Colour, smell, texture All those component above should be fresh, firm, and no mold detected. · How will you check all perishable ingredients for spoilage or contamination? Check the damage in package From the physical of the product including changing color, smell and texture. · 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, sauté pan, pasta maker SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 3
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