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.
3 different meals are required, each with different number of portions. I will ensure the correct
number of meals are produced by following the standard recipe card and making calculation for
ingredients as per the number of customers/meals/serves/portions required for different meals for
different service period.

• Calculate the number of portions that you need (show your workings).
The number of portions that I need are listed below;

Ricotta cheese; 4 portions

Cheese platter; 4 portions

Cheesy chicken casserole; 18 portions

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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: Cheesy chicken casserole. 18 servings

Ingredient Qty Qty/serves Qty x serves required

Uncooked shell noodles 9 cup 9/18=0.5cup 0.5*18=9cup

butter 9 9/18=0.5tbs 0.518=9tbs

tablespoon

Red bell pepper 1 cup 1/18=0.05cup 0.05*18=1cup

Onion diced 3pcs 3/18=0.166pcs 0.166*18=3pcs

Seasoning salt 2 spoon 2/18=0.11spoon 0.11*18=2spoon

Chilli powder 3 spoon 3/180.16spoon 0.16*18=3 spoon

Condensed cream of 36 ounce 36/18=2 ounce 2*18=36ounce

chicken soup

cup milk 4 cup 4/18=0.22cup 0.22*18=4ounce

Sharp cheddar cheese 9 cup 9/18=0.5cup 0.5/18=9cup

Parmesan cheese 1 cup 1/18=0.05cup 0.05*18=1cup

Green chiles 12 ounce 12/18=0.66 0.66*18=12ounce

ounce

Cooked chicken 9 cups 9/18=0.5cups 0.5*18=9 cups

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Recipe: Ricotta cheese 4 servings

Ingredient Qty Qty/serves Qty x serves required

milk 2 ltr 2/4=0.5ltr 0.584=2ltr

Pouring cream 50ml 50/4=12.5ml 12.5*4=50ml

salt 1 tbsp ¼=0.25tbsp 0.25*4=1 tbsp

Lemon juice 40ml 40/4=10ml 10*4=40ml

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Recipe: Cheese platter 4 servings

Ingredient Qty Qty/serves Qty x serves required

Soft cheese 20 slices 20/4=5slices 5*4=20 slices

Firm cheese 16 slices 16/4=4slices 4*4=16 slices

Blue cheese 16 pcs 16/4=4 pcs 4*4=16pcs

Goat cheese 16 pcs 16/4=4pcs 4*4=16pcs

Apple sliced 12 slices 12/4=3 3*4=12slices

slices

Dates 8 dates 8/4=2 dates 284=8 dates

Almonds 16 pcs 16/4=4 pcs 4*4=16 pcs

Honey 80gm 80/4=20gm 20*4=80gm

Olives 120gm 120/4=30gm 30*4=120gm

Dark chocolate 80gm 80/4=20gm 20*4=80gm

Fruit chutney 40 gm 40/4=10gm 10*4=40gm

• 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?

Food preparation equipment that I will need for these recipe are listed below;

For Cheese Platter:

1,Cutting board

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2, cheese knives (various types for different cheeses)

3,Small bowls or ramekins (for condiments and nuts)

4, Serving platter or board

5, Small serving spoons or spreaders (for condiments)

6, Small decorative bowls (for olives and pickled items)

7, Fruit and vegetable slicer (optional, for even slices)

8, Tongs (for serving)

For Ricotta Cheese:

1, Large pot

2, Thermometer

3, Cheesecloth or fine mesh strainer

4, Colander

5, Large bowl

6, Slotted spoon or ladle

7, Measuring cups and spoons

For Cheesy Chicken Casserole:

1, Cutting board

2, Chef’s knife

3, Mixing bowls

4, Measuring cups and spoons

5, Whisk

6, Wooden spoon or spatula

7, Casserole dish (9x13 inch)

8, Skillet or frying pan

9, Oven mitts

10, Grater (for cheese)

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To ensure the equipment is clean, well-maintained, and ready to use while preparing ricotta cheese,
a cheese platter, and a cheesy chicken casserole, start by thoroughly washing all tools with hot,
soapy water, rinsing them well, and air drying or towel drying. Use a food-safe sanitizer on surfaces
that contact food. Regularly check knives for sharpness and other tools for any damage, addressing
maintenance needs promptly. Store equipment properly to prevent damage and contamination.
Before beginning, gather all necessary items, inspect them for cleanliness and functionality, and set
up a clean, organized workspace to streamline the cooking process and ensure food safety.

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