PREPARE POULTRY DISHES SERVICE PLANNING TEMPLATE
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Victoria University *
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SIT30821
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Information Systems
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Dec 6, 2023
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docx
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6
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This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
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.
There are only six meals that must be consumed. We are going to make polenta. We can confirm that
the recipe is typical and will yield the desired number of meals. It includes all the nutrients a perfect
human body needs.
●
Calculate the number of portions that you need (show your workings).
Firstly, we must find out total weight of the dish which would be:
Total weight= 400 gm
Number of serving= 4
Per serving weight= 400/4*100 gm
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
Page 1 of 6
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
Page 2 of 6
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
●
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
___Polenta____________________________________
Ingredient
Qty
Qty/serves
Qty x serves required
Water
4 cups
4
1
Fine salt
1 teaspoon
4
0.25
Polenta
1 cup
4
0.25
Butter
3 table spoon
4
0.75
grated Parmigiano- Reggiano
cheese, plus more for garnish
½ cup
4
0.125
●
Select the cookery method that you will use. Explain your decision.
Cooking polenta involves boiling and baking. That only needs a little bit of thought. A little advance
planning is all that is necessary. The key is to soak the polenta in liquid for a number of hours before
cooking it. This procedure aids in adequately hydrating the cornmeal prior to heating it, which
considerably shortens the cooking time.
●
Select the cooking times and temperatures that you will use. Explain your decision.
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
Page 3 of 6
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This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
The cooking time is 55 minutes. The cooking temperature is 350-degree F
●
Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
During lunch or dinner, polenta can be used in place of potatoes or rice. Polenta can be topped with
ingredients for baked potatoes. Sundried tomatoes, fresh basil, and in polenta should all be
combined. Serve Mediterranean Polenta Rounds or Truffle Roasted Mushrooms on Garlic Polenta as
an appetizer.
●
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?
The dish's sauces and garnishes are made by combining chicken stock, maple syrup, garlic, soy sauce,
and lime juice. Chicken stock, maple syrup, garlic, soy sauce, and lime juice are combined, and the
mixture is simmered until it becomes a lovely, glossy glaze. Massage the glaze all over the chicken
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
Page 4 of 6
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
breasts when it has been reduced, then let it to absorb.
●
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?
All fowl should smell fresh and be free of bruises and skin rips. Fresh, uncooked chicken should have
skin that is firm, juicy, and creamy yellow in colour. Skin tone varies, however it has no impact on the
product's quality or freshness. We will use the following methods to inspect them for freshness and
quality: Don't purchase a product if you are unsure of its safety or quality. Verify the box's expiration
dates. When purchasing chilled or frozen food, put it in the refrigerator or freezer as soon as you
reach home. Keep high-risk goods away from the 5°C to 60°C temperature danger zone.
●
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?
The equipment that are used for making this dish are:
Commercial Oven
Boning Knife
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
Page 5 of 6
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012
Gas grill
Chopping board
The following methods can be adapted for ensuring that equipment is cleaned before using.
The first step is to get organized. Remove any dirt or food debris that has come loose duringthe
cleaning process.
Cleaning the area.
Use detergent and hot water (60-degree C) to wash
Sanitizing (bacteria killing step)
Let it dry naturally
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website:
www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email
:
admission@pakenham.edu.au
Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed
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