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.
Answer:

We'll need a total of 20 dinners. To guarantee that we make the precise number of meals, we
will consult the order or reservation records to check the precise number of dishes required.
We will also make a few extra servings to accommodate any surprise orders or particular
demands.

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

Answer:

We require 20 servings. We arrived at this figure by multiplying the total number of dishes
needed (20) by the normal serving size of a single meal (1).

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
 ● 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: Chicken Alfredo Pasta

Ingredient Qty Qty/serves Qty x serves required

Chicken breast 150g 150g 150g x 20 servings

Fettuccine pasta 100g 100g 100g x 20 servings

Heavy cream 200ml 200ml 200ml x 20 servings

Parmesan cheese 50g 50g 50g x 20 servings

Butter 30g 30g 30g x 20 servings

Garlic cloves 2 2 cloves 2 cloves x 20 servings

Salt To taste To taste To taste

Black pepper To taste To taste To taste

Parsley (garnish) Optional Optional As needed

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

Answer:

Sautéing is the preferred cooking method for the "Chicken Alfredo Pasta" dish. This method was
chosen because it allows for speedy and even cooking of the chicken, boosts its taste and
texture, saves time when making numerous servings, and gives the meal a pleasing, golden-
brown look.

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

Answer:

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
 In the "Chicken Alfredo Pasta" recipe, the recommended time and temperature for sautéing the
chicken is around 5 minutes on each side over a medium-high flame until the chicken achieves a
meat temperature of 160 degrees Fahrenheit (74°C). This option assures complete cooking, a
desired golden-brown finish, and hygiene conformity in a commercial culinary environment while
retaining speed.

● Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
Answer:

The entrée will be accompanied by garlic bread and a garnish of fresh parsley. These side dishes
compliment the "Chicken Alfredo Pasta" by providing different textures and tastes. The crisp
bread with garlic contrasts with the velvety spaghetti, as well as the crisp basil gives a sense of
freshness and aesthetic charm to the meal, improving the entire appearance and flavour.

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

Ingredients will be chosen from our authorized storage facilities according to the list of
ingredients supplied. To assure freshness and quality, we'll verify expiry dates, examine for
indications of rotting or deterioration, and use older ingredients first (FIFO). Furthermore, to
ensure ingredient quality, we will rely on trustworthy suppliers and keep an efficient and
sanitary warehouse.

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

Answer:

Perishable ingredients will be visually inspected for deterioration or contamination, with an

emphasis on identifying any odd colour, smell, or consistency alterations. Furthermore, to
ensure ingredient purity and safety, rigorous adherence to appropriate storage temperatures in
compliance with food safety regulations will be enforced.

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
 ● 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?
Answer:
List of food preparation equipment’s are as follows:

 Frying pans
 Tongs
 Meat thermometer
 Food processor

Our equipment will be consistently sanitized maintained properly, and prepared for use due to a
routine cleaning program, testing, and pre-shift checks. Any difficulties or repairs that are required will
be addressed as soon as possible to guarantee adequate and secure cooking.

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