This document is Service planning template

It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC006

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 6 customers to be served, so that the meal we need to prepare is six and four
appetisers before the meal. The correct number of meals are ensured from the calculating the
ingredients and nutrition of the meal.

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

 Antipasto appetiser: serve for 2 customers: 618g/2 = 309 gm

 Tapas appetiser, sea food paella: serve for 1 customer: 330g/1 = 330 gm
 Hors d’oeuvres appetiser, parmesan roasted shrimp: serve for 2 people: 558g/2 = 279
 Canape’s potato cakes with smoked salmon and cream cheese: serve for 1 customer: 414g/1
= 414 g

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 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: Antipasto appetiser

Ingredient Qty Qty/serves Qty x serves required

Chopped cauliflower 400 g 400/2=200 g 400 g

Pearl onions 20 g 10 g 20g

Red bell pepper 4g 2g 4g

Green bell pepper 4g 2g 4g

Chopped celery 60 g 30 60g

Cucumber 50 g 25 50g

Carrot 80 g 40 80g

Vegetable oil 5 ml 2.5 5 ml

Total 618 gm

Recipe: tapas appetiser, sea food paella

Ingredient Qty Qty/serves Qty x serves required

Raw king prawns 20 gm 20/1 20gm

Olive oil 10 ml 10/1 10ml

Monkfish 62 gm 62/1 62 gm

Onion chopped 10 gm 10/1 10 g

Paella rice 62 gm 62/1 62 g

Garlic cloves 10 gm 10/1 10 g

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Smoked paprika 6 gm 6/1 6g

saffron Pinch pinch

Frozen peas 12.5 gm 12.5/1 12.5g

Baby broad beans 12.5 gm 12.5/1 12.5g

Tomatoes chopped 10 gm 10/1 10 g

Chicken stock 100 gm 100/1 100 g

Star anise 15 gm 15/5 15 g

Total 330 gm

Recipe: hors d’oeuvres appetiser; parmesan roasted shrimp

Ingredient Qty Qty/serves Qty x serves required

Raw shrimp 500 gm 500/2 500

Extra virgin olive 6 ml 6/2 6ml

Parmesan 5 gm 5/2 5 gm

Garlic clove 8 gm 8/2 8 gm

Dried oregano 10 gm 10/2 10 gm

Dried basil 6 gm 6/2 6

Kosher salt 8 gm 8/2 8 gm

Black pepper 12 gm 12/2 12 gm

Lemon juice 2 ml 2/2 2 ml

Parsley leaves 1 gm 1/2 1

Total 558 gm

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Recipe: canapes potato cakes with smoked salmon and cream cheese

Ingredient Qty Qty/serves Qty x serves required

Baking potatoes 200 gm 200/1 200

Melted butter 20 g 20/1 20 g

Plain flour 40 g 40/1 40 g

Bicarbonate of soda 4 gm 4/1 4 gm

Cream cheese 50 g 50/1 50 g

Double cream 30 ml 30/1 30 ml

Smoked salmon slices 50 g 50/1 50 g

Caperberries 20 g 20/1 20 g

Total 414 gm

 Select the cookery method that you will use. Explain your decision.
 For making Antipasto: we will use the method of boiling as the veggies needs to be boiled for
it to ease in
Cooking

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 For making (Canapés) potato cakes with smoked salmon and cream cheese: we will use
baking method to
bake the potato cakes.

 For preparing Parmesan garlic roasted shrimp appetizer: we use the roasting method for
cooking the
ingredients like shrimp.

 For making Seafood paella: we use frying method for cooking the fish and prawns.

 Select the cooking times and temperatures that you will use. Explain your decision.
 For the Antipasto appetizer: It will take 30 minutes to cook including 10 minutes for boiling. It
should be
cooked in medium heat for cooking all the veggies in crisp manner.

 For the Canapés appetizer: preparation time is 25 minutes and the total cooking time is 2
hours and 5
minutes. It should be baked at 180 to 220 degrees Celsius.

 For making Seafood paella: preparation time is 40 minutes while the total cooking time is 1
hour and 10
minutes.

 For preparing Parmesan garlic roasted shrimp appetizer: the preparation time is 10 minutes
while the
cooking time is 9 minutes so total 19 minutes.

 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
 For the Antipasto appetizer: we will add green olives, flakes of tuna and different coloured
pepper for
making it tastier. It will make the dish look appetizing, colourful and attractive.

 For the Canapés appetizer: we add strips of salmon, caperberries and lemon zest as a
decorative item
and dressing which will make the dish attractive and appetizing.

 For making Seafood paella: we add star anise, chicken stock, parsley leaves and saffron for
better taste
and making the dish look appetizing.

 For preparing Parmesan garlic roasted shrimp appetizer: we add parsley leaves, cocktail
sauce for garnishing and extra flavour

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

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We must inspect the quality and condition of the food, as well as the expiry and best-by dates for
canned goods.

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

If the vegetables are damaged or appear to be discoloured (yellowish), they are not appropriate.
Canned goods should have a pleasant odour, and we should verify the expiration date and
whether the lid is correctly sealed before opening.

 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?

For preparing this dish we will need:

 Chopping board and knife
 Saucepan
 Spoon and spatula
 Bowl and containers
 Trays
 Micro oven
 Refrigerator

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