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    SITHCCC035 Service Planning Template PDF

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    offcialdjrobin
    The document outlines the steps to plan a food service including determining production requirements, calculating ingredients, selecting cooking methods, and ensuring food safety. Six meals of polenta are required. The recipe serves 4 people and requires water, salt, polenta, butter, parmesan cheese. It will be boiled and baked at 350 degrees F for 55 minutes. Toppings like goat cheese and tomatoes complement the polenta. Ingredients will be checked for freshness and quality before preparation. Equipment like an oven and chopping board must be cleaned properly.

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    SITHCCC035 Service Planning Template PDF

    Uploaded by

    offcialdjrobin
    94 views3 pages
    The document outlines the steps to plan a food service including determining production requirements, calculating ingredients, selecting cooking methods, and ensuring food safety. Six meals of polenta are required. The recipe serves 4 people and requires water, salt, polenta, butter, parmesan cheese. It will be boiled and baked at 350 degrees F for 55 minutes. Toppings like goat cheese and tomatoes complement the polenta. Ingredients will be checked for freshness and quality before preparation. Equipment like an oven and chopping board must be cleaned properly.

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    SITHCCC035_Service_Planning_Template.docx.pdf

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    The document outlines the steps to plan a food service including determining production requirements, calculating ingredients, selecting cooking methods, and ensuring food safety. Six meals of polenta are required. The recipe serves 4 people and requires water, salt, polenta, butter, parmesan cheese. It will be boiled and baked at 350 degrees F for 55 minutes. Toppings like goat cheese and tomatoes complement the polenta. Ingredients will be checked for freshness and quality before preparation. Equipment like an oven and chopping board must be cleaned properly.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    94 views3 pages

    SITHCCC035 Service Planning Template PDF

    Uploaded by

    offcialdjrobin
    The document outlines the steps to plan a food service including determining production requirements, calculating ingredients, selecting cooking methods, and ensuring food safety. Six meals of polenta are required. The recipe serves 4 people and requires water, salt, polenta, butter, parmesan cheese. It will be boiled and baked at 350 degrees F for 55 minutes. Toppings like goat cheese and tomatoes complement the polenta. Ingredients will be checked for freshness and quality before preparation. Equipment like an oven and chopping board must be cleaned properly.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    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.
    - The number of the required meal is only six. We have decided to prepare polenta. We can confirm that
    the recipe is a standard one and it will produce correct number of meals required. It contains all the
    necessary nutrients needed for an ideal human body.

    ● 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

    ● 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 tsp 4 0.25

    Polena 1 cup 4 0.25

    Butter 3 tsp 4 0.75

    International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


    A B N : 2 3 6 1 0 4 2 4 33 6 | R T O C O D E: 4 1 5
    This study source was downloaded by 1 00 0 00 8 53 46 7 60 9 fr om C ou rse H e ro.c o m on 11 - 07 -
    6 8 | C R IC O S C O D E : 03944E
    2 0 23 1 0: 46 :2 2 G M T - 06 :0 0
    +61 272 522 525 | [email protected] | www.iis.edu.au
    A d d r e s s: S u it e 3 0 2 , L e v e
    Grated parmesan cheese ½ cup 4 0.125

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

    - The cookery method for polenta is boiling and baking. All it requires is a little forethought. All it takes
    is a little planning ahead of time. The secret is to soak the polenta for several hours in its liquid before
    cooking it. This step helps to properly hydrate the cornmeal before you begin cooking it, which
    reduces the cooking time significantly

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

    - 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?
    - Polenta can be used instead of potatoes or rice for lunch or dinner. Toppings for baked potatoes
    can be added to polenta. Combine goat or feta cheese, sundried tomatoes, and fresh basil in
    polenta. As an appetizer, serve Mediterranean Polenta Rounds or Truffled Roasted Mushrooms
    on Garlic Polenta

    ● 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 sauces and garnishes for the dish is mix maple syrup, garlic, soy sauce and lime juice with
    chicken stock. Combine the maple syrup, garlic, soy sauce, and limejuice with the chicken stock and
    simmer over low heat until it thickens into a gorgeous, glossy glaze. Once the glaze has been
    reduced, massage it all over the chickenbreasts and let it absorb.

    International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


    A B N : 2 3 6 1 0 4 2 4 33 6 | R T O C O D E: 4 1 5
    This study source was downloaded by 1 00 0 00 8 53 46 7 60 9 fr om C ou rse H e ro.c o m on 11 - 07 -
    6 8 | C R IC O S C O D E : 03944E
    2 0 23 1 0: 46 :2 2 G M T - 06 :0 0
    +61 272 522 525 | [email protected] | www.iis.edu.au
    A d d r e s s: S u it e 3 0 2 , L e v e
    ● Describe how you will select the poultry products and other ingredients that you need from stores.
    How will you check them for freshness and quality?
    - All poultry should have a fresh odour and be free of skin tears and bruises.
    The skin of fresh uncooked chicken should be a creamy yellow hue and firm and juicy. Although skin
    colour varies, it has no bearing on the quality or freshness of the product.We will check them for freshness
    and quality by following ways:
    If you're not sure about a product's quality or safety, don't buy it. Check the expiration dates on the box.
    When you buy chilled or frozen food, get it home as soon as possible and put it in the fridge or freezer.
    Keep high-risk foods 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
    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 during the cleaning
    process.
    Cleaning the area. Use detergent and hot water (60-degree C) to wash Sanitizing (bacteria killing step)
    Let it dry naturally

    International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


    A B N : 2 3 6 1 0 4 2 4 33 6 | R T O C O D E: 4 1 5
    This study source was downloaded by 1 00 0 00 8 53 46 7 60 9 fr om C ou rse H e ro.c o m on 11 - 07 -
    6 8 | C R IC O S C O D E : 03944E
    2 0 23 1 0: 46 :2 2 G M T - 06 :0 0
    +61 272 522 525 | [email protected] | www.iis.edu.au
    A d d r e s s: S u it e 3 0 2 , L e v e

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