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
Type
doc
Pages
3
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.
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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