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.
You would need to refer to the precise criteria of your assignment or recipe to establish the number of
meals required. The number of meals might vary depending on criteria such as dish size, intended
audience, and any special instructions.
Once you've determined the number of meals needed, follow these steps to verify that the correct
amount is produced:
Recipe Calculation: Determine how many portions or servings each recipe will create by calculating its
yield. Understanding the recipe's numbers and ratios and changing them to achieve your desired
meal count is required.
Portion Control: To maintain consistency and accuracy in serving sizes, use portion control
procedures. Using appropriate instruments such as measuring cups, scales, or portioning utensils,
measure and divide the prepared meal into equal parts.
Recipe Multiplier: If you need to scale up or down a recipe to match the required number of meals,
modify the ingredient quantities accordingly while keeping the original recipe's ratios and flavors.
Create a production plan or schedule that outlines the tasks and timings for each recipe. This
contributes to the efficient execution and coordination required to create the desired quantity of meals.
Inventory Control: Keep track of your ingredient inventory to ensure you have enough to prepare the
needed number of meals. Restock as needed
Quality Control: Throughout the preparation and cooking process, monitor and assess the quality of
the meals being produced on a regular basis. This includes verifying for uniformity and meeting the
necessary criteria in terms of flavor, texture, and appearance.
Team Communication: Effective communication is essential when working as part of a team.
Coordination with team members is required to ensure that everyone understands the meal count
criteria and that everyone is working together to produce the necessary number of meals.

● Calculate the number of portions that you need (show your workings).

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

1
 You have 25 visitors and need to create a pasta dish for a dinner gathering. Each person should have
a serving size of 200 grams.
Determine the number of visitors to be served: 25.
Determine the portion size: Each participant will receive a 200-gram chunk.
Determine the total weight required: Divide the total number of attendees by the desired portion size.
25 visitors times 200 grams equals 5,000 grams (5 kg).
Consider any yield or shrinkage factors: Take into account any yield or shrinkage variables. Assume a
10% yield loss during the cooking process.
5 kg divided by 0.9 equals 5.56 kilograms.
Round the final portion count up or down based on practical factors.
In this example, round it up to 5.6 kg to be safe.
Based on this figure, 5.6 kilograms of pasta would be required to serve 25 guests at a 200-gram
portion size.

● 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:

Ingredient Qty Qty/serves Qty x serves required

1st Ingredient 100gm 20 2kg

2nd Ingredient 2 cups 20 40 cups

3rd Ingredient 3 tbsp 20 60 tbps

4th Ingredient 1ts 20 20 tbps

5th Ingredient 500gm2 20 10kg

6th Ingredient 2 units 20 40 units

7th Ingredient 250ml 20 5l

8th Ingredient 4 slices 20 60 Slices

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

2
 ● Select the cookery method that you will use. Explain your decision.

How to Make a Chicken Breast Dish

Boiling is the process of immersing the chicken breast in boiling water until it is thoroughly cooked.
This approach is ideal for making soft, juicy chicken breasts. However, if you want to create browning
or crispiness on the outside, boiling may not be the ideal option.
Frying is the process of frying the chicken breast in hot oil or fat. This technique yields a crispy and
delicious outside while maintaining moisture on the inside. Frying can give the chicken a beautiful
brown hue and a delightful texture. It is frequently used in meals such as fried chicken and chicken
schnitzel.
Grilling is the process of cooking the chicken breast over direct heat, usually on a grill or barbeque.
This method gives the chicken a smokey flavor and lovely grill markings. Grilling is perfect for
achieving a caramelized, somewhat smokey flavor while retaining a juicy inside.
Baking: Baking includes cooking the chicken breast in a dry oven. This method is appropriate for
larger chunks or when cooking many servings at the same time. Baking produces delicate, uniformly
cooked chicken with a mild, well-rounded flavor.
Poaching is the process of gradually boiling a chicken breast in liquid, such as water or broth. This
technique helps to preserve moisture and might result in a delicate and soft texture. Poaching is
frequently done when a softer and more subtle flavor is desired.

● Select the cooking times and temperatures that you will use. Explain your decision.

How to Cook a Beef Steak

Rare steaks are cooked to an internal temperature of 50-55°C (120-130°F). It is swiftly cooked over
high heat to generate a charred exterior while preserving the center red and juicy. Cooking times for
thin steaks range from 2-3 minutes per side to 4-5 minutes per side for bigger cuts.
Medium-rare steaks are cooked to an internal temperature of 55-60°C (130-140°F). Searing it results
in a caramelized crust and a warm, red center. Cooking times for thin steaks range from 4-5 minutes
per side to 6-7 minutes per side for bigger cuts.
Medium: A medium steak has an internal temperature of 60-65°C (140-150°F). Searing it creates a
delicious crust and a pink core. Cooking times for thin steaks range from 5-6 minutes per side to 8-10
minutes per side for bigger cuts.
Well-Done: A well-done steak has an internal temperature of 70°C (160°F) or above. It is cooked for a
longer period of time to ensure even cooking throughout. Depending on the thickness of the steak,
cooking time can range from 10 minutes to longer.

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

3
 ● Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
Salmon grilled on a grill
Grilled salmon fillet for the main course
Accompaniments that could be used:
Lemon and Dill Sauce: The lemon's bright, lemony notes complement the richness of the grilled
salmon. Dill gives a fresh and herbaceous accent that complements fish and enhances the overall
flavor.
Roasted veggies, such as asparagus, zucchini, or cherry tomatoes, can make a tasty and colorful side
dish. The natural sweetness and caramelization from roasting complement the salmon's savory
qualities.
Herb Butter: A pat of herb butter produced with fresh herbs such as parsley, thyme, and chives can be
spread on top of the hot grilled salmon. The richness and depth of the meal are enhanced by the
creamy and aromatic butter.
Quinoa Salad: A light and refreshing quinoa salad with cucumber, cherry tomatoes, and a citrus
vinaigrette can serve as a healthy and nutritious side dish. The texture and flavor combination
complements the grilled salmon without overpowering it.

● Describe how you will select the ingredients that you need from stores. How will you check them
for freshness and quality?
Make a Shopping List: Begin by making a complete shopping list of all the ingredients required for
your recipe. This will assist you in being organized and focused while shopping.
Select respectable Stores: Shop at respectable establishments known for their fresh and high-quality
produce, meats, and other ingredients. Consider your neighborhood farmers' markets, specialist
businesses, or well-known supermarkets.
Inspect Fresh Produce: When buying fruits and vegetables, use your senses to determine how fresh
they are. Colors should be brilliant, textures should be robust, and skin should be smooth. Avoid
produce that has bruising, mold, or decaying symptoms. Look for wilting or yellowing on the stems,
leaves, or tips.
Examine Meats and Seafood: When purchasing meats, seek for cuts that are brilliant in color, well-
trimmed, and free of excess fat. To maintain quality, ensure that poultry and seafood have a fresh
odor and are correctly wrapped. Look for discoloration, bad odors, or sliminess, which could indicate
decomposition.
Inspect Dry Goods and Packaged commodities: Inspect the packing of dry goods such as grains,
beans, or packaged commodities for signs of damage, leakage, or expiration dates. Check that the
container is still intact and that the product is still within its shelf life.

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

4
 Consider Seasonality: When possible, choose seasonal foods because they are more likely to be frsh,
tasty, and easily available. Seasonal produce is frequently sourced locally, saving shipping time and
preserving freshness.
Use Your Senses: Use your senses such as sight, smell, and touch to determine the freshness and
quality of ingredients. If something doesn't feel right or doesn't live up to your expectations, it's
advisable to look for an alternative.
Store Policies: Learn about the store's return and refund policies in case you have any problems with
the freshness or quality of the ingredients after purchasing.

● How will you check all perishable ingredients for spoilage or contamination?

Visual Examination: Examine the appearance of the substance. Look for visible spoiling indications
like mold, discolouration, or strange texture. Check for mold, decaying patches, or wilting in fruits and
vegetables, for example. Look for discoloration, sliminess, or an unpleasant odor in meats and
seafood.
Take a breath of the substance to see how it smells. Fresh items should have a nice aroma that is
typical of their category. The presence of a strong or unpleasant odor may indicate spoilage.
Texture Inspection: Look at the texture of the ingredient. Fruits and vegetables should have firm, crisp
texture with no mushy patches or mushiness. Meats and seafood should have a firm texture without
being slimy or sticky.
Check the expiration date or "best before" date on the box. Check to see if the ingredient has a
recommended shelf life. It is recommended to throw it away if it has expired.
Packaging Integrity: Examine the ingredient's packaging. Examine canned foods and sealed
packaging for signs of deterioration, leakage, or bulging. Packaging damage can indicate potential
contamination.
Take into account the storage conditions of the ingredient. If it requires refrigeration, make certain that
it has been properly stored at the suitable temperature. It may be more prone to spoilage or
contamination if it has been correctly stored.
Trust Your Senses: Rely on your instincts and your senses of sight, smell, and touch. If something
strange emerges or smells strange, or if the

● 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?
Before each usage, make sure the cutting board is clean and sanitized. Wash it in hot, soapy water,
rinse completely, then air dry or dry with a clean towel. Examine for evidence of damage or wear and
replace as needed.

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

5
 Knives: Keep your knives clean, sharp, and well-organized. Hand wash in warm, soapy water, rinse,
and dry soon after usage. Sharpen your knives on a regular basis to keep them useful and safe.
Clean the mixing bowls completely with hot, soapy water and rinse thoroughly before using. Examine
them for any cracks or damage that could impair their functionality. To avoid contamination, keep
them in a clean and dry place.
Measuring Utensils: Make certain that your measuring cups and spoons are clean.
Pots & Pans: Scrub any food residue off pots and pans with hot, soapy water. Examine the nonstick
coating for signs of wear, such as scratches. To prevent rust or mold formation, make sure they are
completely dry before storing them.
Keep the oven and stovetop clean and free of grease and food residue. Clean the oven on a regular
basis according to the manufacturer's instructions. After each usage, clean the stovetop by quickly
wiping away spills and stains.
tiny Appliances: If your recipe calls for the use of tiny appliances such as blenders, mixers, or food
processors, make sure they're clean and in functioning order. For cleaning and maintenance, follow
the manufacturer's recommendations.
Consider the following measures to assure equipment readiness:
● Maintain and clean equipment on a regular basis in accordance with the manufacturer's
instructions.
● To avoid contamination and damage, keep equipment clean and tidy.
● Inspect equipment on a regular basis for indicators of wear, damage, or malfunction. As
needed, replace or repair.
● Before beginning the cooking process, set up a system to guarantee that all necessary
equipment is available. This may include inventory checks, pre-planning and organizing
equipment, and keeping an equipment checklist.

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Service planning template | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A