Service Template

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. 3 meal. 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 pasta with tomato sauce Portion #: 4 Ref. Source: #02 Total cost: $7.76 Portion size: Page | 1 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M

Portion cost: $1.94 Sales price at % (food cost) Sales price Food cost(%) Commoditie s Item Specification Weight kg/I/unit Cost per kg/I/unit Actual cost Strong flour 150 g $1.00 1kg $0.15 Eggs 2 unit $7.00 $1.16 Olive oil 6 ml $0.33 $0.02 Onion 40 g $1.50 $0.06 Garlic 4 g $25.0 $0.10 Bacon 12 g $13.00 $0.15 Roma tomatoes 0.4 kg $3.00 $1.20 White wine 40 ml $10.0 750ml $4.00 Olive oil 20 m $0.33 100ml $0.06 Tomato puree 150 ml $1.70 400g $0.25 Peeled potatoes 150 ml $2.50 1kg $0.37 Basil 8 $3.00 15g $0.24 Total cost $7.76 Portion cost $1.94 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M

Ingredient Qty Qty/serves Qty x serves required  Select the cookery method that you will use. Explain your decision. -Boiling -sautéing  Select the cooking times and temperatures that you will use. Explain your decision. 30 minutes  Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish? Broccoli salad Page | 4 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M

 Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? I will select fresh ingredients I will check their expiry date  How will you check all perishable ingredients for spoilage or contamination? I will check the ingredients by their appearance, smell and taste.  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? Chopping board Measuring spoons. Container. Pan. Knife Page | 5 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M