This document is Service Planning Template

It is part of the supporting assessment resources for Assessment Task 3 of

SITHCCC014

Determine production requirements

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.

One of the most important responsibilities is knowing how many servings to plan. The total food supply is 6.
The typical recipe card is created or for the appropriate number of meals, the quantity of items mentioned in
the card is not checked. That means that we can ensure that the correct amount of food is produced.

• Calculate the number of portions that you need (show your workings).
Identifying portions that are served by food or measuring the portion size of a particular item allows
you to manage your weight and plan your food for large events or at home. Old or homemade baked
dishes do not indicate decreased portion sizes or servings. Servings may not be changed. Search the
portion size of a product or equivalent in a diet book or online. The number of portions per item is
subtracted for the weight of a food product. That's how many persons the dish was served. One
person should determine the component size. The portion is of a noteworthy scale. I need six part
pieces of meals.

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 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of
SITHCCC014

• 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

For the preparation of meals, several types of ingredients are utilised. The correct number of components
makes the meal more delicious and enjoyable. The amount of an item is to be computed while checking the
component number. The list of the ingredients used in chicken schnitzel manufacturing is as follows:

• 2 cups of breadcrumbs

• 1/3 cup of Parmesan cheese finely rubbed

1 tbsp fine rind of citrous fruit

• 2 tbsp fresh flat-bladed pet leaves coarsely chopped

• 1 dc powder of garlic.

• 1/2 cup of flat meal.

• 1 ovum.

• 550 g of 1 cup of milk

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 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of
SITHCCC014

• The breast is chicken.

• Flax-freezing vegetable oil

Recipe

Ingredient Qty Qty/serves Qty x serves required

2 cups 2/6=
fresh breadcrumbs

finely grated parmesan cheese 1/3 1/18= 0.056 1/3*6= 2

finely grated lemon rind 1 tbsp 1/6= 0.166 1*6= 6

finely chopped fresh flat-leaf 2 tbsp 2/6= 0.33 2*6= 12

parsley leaves
garlic powder 1 tsp 1/6= 0.166 1*6= 6
plain flour 1/2 cup 1/12= 0.0833 ½*6= 3
egg 1 1/6= 0.166 1*6= 6
milk 550g 1 tbsp 1/6= 0.166 1*6= 6
chicken breast 1 1/6= 0.166 1*6= 6
Vegetable oil, for shallow-frying 2 tbsp 2/6= 0.33 2*6= 12
finely grated parmesan cheese 1/3 cup 1/18= 0.056 1/3*6= 2

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 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of
SITHCCC014

• Select the cookery method that you will use. Explain your decision.
The cuisine I've used is based on that platter's traditional recipe. I added breadcrumbs, parmesans, citrous, pets
and garlic on the first thing I placed on a dish as well as salt and pepper. Then I put food on a dish, egg and
milk in a flake dish. Then I coated one piece of chicken in flour and shook the excess and settled into an egg
blend. Coat in breadcrumb mixture. Set yourself on a platter. Take the chicken, fleece, egg blend and
breadcrumb blend. Heat oil in a frying pot at moderate to low temperature. On each side, in batches or until
they were golden and cooked in, I grilled the chicken for 4 - 5 minutes.

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

As we know, it depends on the breast size of the roasted chicken. When prepared, the food helps
you cook efficiently at sufficient temperatures. Based on how thin the chicken breast is, it takes
30-35 minutes. With about 180-200 degrees Celsius I cooked deep chicken. When the chicken
grilled is prepared at the above degree, the taste and colours of the meal are very nice.

• Select the garnishes and accompaniments which you will add to your dish. Explain your decision
– how do these complement your dish?

Additional ingredients are listed as the primary ingredient of a dietary supplement. Veggies, side salads as well
as sauce and delicacies form traditional accompaniment. I made a combination of herbs earlier in a tomato
sauce and decorated it with orange and a little slice of kale. The sponsorship will make the braised chicken more
attractive and tasteful. These accompaniments accompany the meal.

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• Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?

Before food processing begins, it is very important to monitor supplies. Get controls or not, drugs are
detected. Firstly, by reading the basic recipe card, we know the components are necessary.
According to the recipes I will list the goods I need and head to the shop to get them. The quality and
freshness of the supplies must also be controlled throughout the choosing of components. By
inspecting the bag, the deadline, and food packing, I check for the dry items. I'm controlling the colour
and tanginess of the greens.

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

Before food processing begins, it is very important to check the resources. Get checking or not to find the
stuff. First, by reading the basic card we realise that components are crucial. I will list the goods I need,
and I will buy them at the shop according to a provided recipe. The quality and freshness of the supplies
must also be controlled throughout the selecting of components. By inspecting the bag, expiry date, and
packaging of food, I examine dry items. I regulate the colours and tanginess of the leafy greens.

• 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 cooking you must construct the required food processing equipment. The grilled chicken has
certain supplies; measurement scale, knife, pots, plastic spatula, bowls, and so on. Before using, this
system must be cleansed. To guarantee its safety, upkeep and

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It is part of the supporting assessment resources for Assessment Task 3 of
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readiness for use, the machinery must be monitored. See if washing is done correctly or no to ensure
hygiene.

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