SITHCCC040 Service Planning Template - v1.1 June 2023 completed
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APEX Institute of Education *
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40516
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Health Science
Date
Feb 20, 2024
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docx
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Uploaded by Khushboo57150
SITHCCC040 Prepare and serve cheese
Service Planning Template
Please use the attached Recipe Book to complete this Service Planning Template Determine production requirements
Recipe 1: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
The recipe yields 6 servings of Caprese skewers. To ensure the correct number
of servings are produced, I will multiply the number of servings required (6)
by the number of meals needed for the event. The event requires 24 meals, I
will multiply 6 by 4 to determine the total number of servings needed.
2. Calculate the number of portions that you need (show your
workings).
we need to serve 24 meals:
Number of servings needed = 6 servings x 4 meals = 24 servings
Gather all the necessary ingredients: cherry tomatoes, baby bocconcini
cheese, basil leaves, extra-virgin olive oil, balsamic reduction, sea salt, and
freshly ground black pepper.
Wash the cherry tomatoes and basil leaves, and pat them dry with paper
towels.
Drain the baby bocconcini cheese if it's stored in liquid.
Assemble Skewers: Take a mini skewer or toothpick and thread a cherry
tomato, a piece of baby bocconcini cheese, and a basil leaf onto it.
Repeat this process until you have assembled all the skewers.
Drizzle and Season: Arrange the assembled skewers on a serving platter or
plate.
Drizzle extra-virgin olive oil and balsamic reduction over the skewers.
Season with a sprinkle of sea salt and freshly ground black pepper.
Serve: Once assembled and seasoned, the caprese skewers are ready to be
served.
You can garnish the serving platter with additional fresh basil leaves for
presentation, if desired.
3. 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.
SITHCCC040 Service Planning Template v1.1 June 2023
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Ingredient list
Ingredient
Qty
Qty/serves
Qty x serves required
Cherry tomatoes 12
12/6=2 12*6=72
Baby bocconicini cheese 12
12/6=2
12*6=72
Basil leaves 12 12/6=2
12*6=72
Extra virgin olive oil 6tbsp 6/6=1
6*1=6
Balsamic reduction 6tbsp 6/6=1
6*1=6
Sea salt 6tbsp
6/6=1
6*1=6
Freshly ground black pepper
6tbsp 6/6=1
6*1=6
4. 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:
Skewers
Serving platters or trays
Drizzling bottles for olive oil and balsamic reduction
Seasoning shakers or containers for sea salt and black pepper
To ensure cleanliness and readiness:
Wash all equipment thoroughly with hot, soapy water before use.
Sanitize the equipment using a food-safe sanitizer solution.
Check for any damage or wear and tear on the equipment and replace if
necessary.
Store the equipment in a clean and dry area to prevent contamination before
use.
SITHCCC040 Service Planning Template v1.1 June 2023
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Determine production requirements
Recipe 2: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
For this recipe, 4 servings are required. I will follow the pre calculations before I
start making that dish as we only need for 4 servings so accordingly I will
make that dish. 2. Calculate the number of portions that you need (show your
workings).
We need 4 portions of it. Gather all ingredients: Brie cheese, Cheddar
cheese, Blue cheese, Swiss cheese, grapes, lavosh, water crackers, dried
fruit, and rosemary or fruit garnish. Ensure the cheeses are properly chilled
until ready to serve.
Assemble the Cheese Plate: Precision cut the cheeses into bite-sized pieces.
You can cut them into wedges, cubes, or slices, depending on your
preference.
Arrange the cheeses on a cheese board or platter, leaving space between
each variety.
Place the grapes on the cheese board, either scattered around the cheeses
or in a separate cluster.
Arrange the lavosh and water crackers on the board, placing them next to
the cheeses.
Scatter the dried fruit, such as apricots, figs, or raisins, around the board for
added variety and flavor. Optionally, garnish the cheese plate with sprigs of
fresh rosemary or other fruits for decoration.
Serve: Once the cheese plate is assembled, it's ready to be served. Present
the cheese plate to guests, either as an appetizer or as part of a larger meal.
Provide small serving utensils for guests to use when selecting cheeses and
accompaniments.
Enjoy the cheese plate with friends and family, pairing the cheeses with
crackers, fruits, and dried nuts for a delicious and satisfying experience.
3. 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
Ingredient
Qty
Qty/serves
Qty x serves required
Brie cheese 20g
20/4=5
20g*4=80g
Cheddar cheese 20g 20/4=5
20g*4=80g
Blue cheese 20g
20/4=5
20g*4=80g
Swiss cheese 20g
20/4-=5
20g*4=80g
Grapes 60g
60/4=15
60*4=240g
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Lavosh 40g 40/4=10
40*4=160g
Water cracker 40g
40/4-10
40*4=160g
Dried fruit 80g
80/4=4
4*80=320g
Rosemary and garnish 8g
8/4=2
4*8=32g
4. 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?
Cheese board or platter ,Precision cutting knife
Serving utensils
Garnishing tools
Plates or bowls for serving
To ensure the food preparation equipment is clean, well maintained, and
ready for use, follow these steps:
Wash and sanitize all equipment before use.
Check for any damage or wear and tear and replace if necessary.
Store equipment in a clean and dry area to prevent contamination.
Regularly inspect and clean equipment to maintain hygiene standards.
Ensure all equipment is readily accessible when needed for food preparation.
SITHCCC040 Service Planning Template v1.1 June 2023
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Determine production requirements
Recipe 3: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
The recipe serves 10 portions. I will make sure for the precise production of that
dish using the provided portions.
2. Calculate the number of portions that you need (show your
workings).
A s we need to make this dish for 10 servings so we need only 10 portions of
it .Preheat Oven Preheat the oven to 180 degrees Celsius.
Prepare Puff Pastry Cups: Use a 2 1/2-inch round cookie cutter to cut out 10
rounds from 2 sheets of puff pastry.
Take a 10-hole mini muffin pan and place rounds of dough into each hole,
pressing gently to form a cup and giving room for the filling.
Cover with plastic wrap and keep the prepared pan in the refrigerator or
freezer until needed.
Caramelize Onions: In a skillet, add butter and oil. Add the onions and
balsamic vinegar.
Cook gently until softened and caramelized, stirring frequently for about 15 to 20
minutes.
Prepare Filling: In a bowl, whisk together the egg yolk, goat cheese, salt, and
pepper.
Add the cooked onions to the custard, stirring thoroughly.
Assemble and Bake: Spoon the filling into the prepared muffin tray cups.
Break up the remaining goat cheese and place on top of tarts.
Bake for 20 to 25 minutes or until golden brown and set.
3. 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
Ingredient
Qty
Qty/serves
Qty x serves required
Goat cheese 150g 15g
150g*10=1500g
Egg yolk 1ea
0.1ea
1ea*10=10ea
Salt and pepper 2 tbsp
1
2tbsp*10=20tbsp
Puff pastry 2sheets 1sheet
2*10=20sheets Onion
1ea
0.1ea
1*10=10ea
Balsamic vinegar
50ml
5ml
50*10=500ml
SITHCCC040 Service Planning Template v1.1 June 2023
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Sugar
50g
5g
50*10=500g
4. 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?
Oven
Skillet , Round cookie cutter (2 1/2-inch) ,Mini muffin pan (10-hole) ,Mixing
bowls ,Whisk ,Spoon ,Plastic wrap
To ensure cleanliness and readiness of equipment: Clean all equipment
thoroughly before use.
Check that the oven is properly calibrated for accurate baking.
Ensure the skillet is clean and in good working condition.
Inspect the mini muffin pan for any damage or debris.
Keep all utensils and bowls clean and sanitized throughout the cooking process.
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Determine production requirements
Recipe 4: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
4 servings are required. I will make sure by following the pre-planned meals as
we need 4 servings of it. 2. Calculate the number of portions that you need (show your
workings).
Since the recipe serves 4, the number of portions needed is also 4. Slice the
haloumi cheese into slices about 0.5cm thick.
Preheat the oven to 180 degrees Celsius.
Slice the zucchini, eggplant, and onion into slices about 0.5cm thick.
Prepare a baking tray lined with parchment paper or lightly greased with
olive oil.
Grilling Haloumi Cheese: Heat a grilling pan or grill over medium-high heat.
Grill the haloumi cheese slices until they are golden-brown on both sides,
typically about 2-3 minutes per side. Set aside.
Roasting Vegetables: Place the sliced zucchini, eggplant, and onion on the
prepared baking tray.
Drizzle olive oil over the vegetables and sprinkle with dried oregano, dried
basil, salt, and pepper to taste. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 15 minutes or until
they are tender and golden-brown, flipping them halfway through the
cooking time.
Assembling: Arrange the grilled haloumi cheese and roasted vegetables on a
serving platter or individual plates.
Drizzle with balsamic reduction for added flavor.
Garnish with fresh rocket leaves.
Serve immediately while the haloumi cheese is still warm and gooey.
3. 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
Ingredient
Qty
Qty/serves
Qty x serves required
Cherry tomatoes 80g 80/4=40
80*4=320
Haloumi cheese 120g 120/4=30
120*4=480
Zucchini 120g 120/4=30
120*4=480
Egg plant 120g 120/4=30
120*4=480
SITHCCC040 Service Planning Template v1.1 June 2023
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Onion 120g
120/4=30
120*4=480
Rocket 120g
120/4=30
120*4=480
Dried oregano 20g
20/4-5g
5*4=20
Dried basil 20g 20/4-5g
5*4=20
Olive oil 20g
20/4-5g
5*4=20
Salt and pepper 20g
20/4-5g
5*4=20
Balsamic reduction 20g
20/4-5g
5*4=20
4. 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?
Grilling pan or grill for grilling the haloumi cheese.
Oven for roasting vegetables.
Slicing knife for cutting the haloumi cheese and vegetables.
Baking tray for roasting vegetables.
Tongs or spatula for flipping the haloumi cheese and tossing vegetables.
Plates or serving platter for presentation.
To ensure the equipment is clean, well maintained, and ready for use, wash and
sanitize all utensils and equipment before and after each use. Check for any
damages or malfunctions and repair or replace them as needed. Store
equipment in a clean and organized manner to prevent contamination.
SITHCCC040 Service Planning Template v1.1 June 2023
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Determine production requirements
Recipe 5: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
Since the recipe serves 4, we need food for 4 servings I will make sure by
follow the pre planned schedule of recipe and servings to follow that I will
precisely prepare it. 2. Calculate the number of portions that you need (show your
workings).
We need food for 4 servings no of portions needed is 4 as well. 3. 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
Ingredient
Qty
Qty/serves
Qty x serves required
Potatoes thinly sliced 4ea
4/4=1
4*4=16
Onion sliced 1ea
1/4=o.2
1*4=4
Butter 20g
20/4=5
20*4=80
Flour 4cups 4/4=1
4*4=16
Milk 2cups 2/4=0.4
2*4=8
Shredded mozzarella cheese 80g
80/4=20g
80*4=320
Grated parmesan cheese 20g
20/4=5g
20*4=80g
4. 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?
Casserole dish or baking tray
Medium saucepan
Whisk
Aluminum foil
Oven
To ensure the equipment is clean, well-maintained, and ready for use, we'll wash
and sanitize them before starting the cooking process. Additionally, we'll check
for any damages or malfunctions and address them accordingly.
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SITHCCC040 Service Planning Template v1.1 June 2023
Page 10
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Determine production requirements
Recipe 6: Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
1. How many meals are required? Describe how you will ensure that the
correct numbers of meals are produced.
We need to serve 20 people. To calculate the number of meals required, we'll
divide the total number of servings required by the number of servings per
recipe.
Total servings required: 20
Servings per recipe: 4 Number of meals required = Total servings required /
Servings per recipe
Number of meals required = 20 / 4
Number of meals required = 5 meals
To ensure the correct number of meals are produced, we'll multiply the
ingredients accordingly to yield 20 servings in total.
2. Calculate the number of portions that you need (show your
workings).
As mentioned above, if the recipe serves 4 and we need to serve 20 people,
we'll need to adjust the portions accordingly.
Number of portions needed = Total servings required
Number of portions needed = 20
3. 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
Ingredient
Qty
Qty/serves
Qty x serves required
Watermelon seedless 1kg 250
250*5-1250g
Feta cheese cut into cubes 100g
25g
25*5=125g
Mint leaves
1/8bunch
1/8bunch 1/8*5=5/8bunch
Red onion , finely sliced 1ea
1/4ea
5/4=1.25ea
Kalamata olives, pitted and cut in
half 50g
12.5g
12.5g*5-62.5g
Cucumber, peeled and diced 1/2ea
1/8ea
1/8ea*5=5/8ea
SITHCCC040 Service Planning Template v1.1 June 2023
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4. 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?
Large bowl
Small bowl
Whisk
Knife and cutting board
Measuring cups and spoons
To ensure the equipment is clean, well-maintained, and ready for use, we'll wash
and sanitize them before starting the cooking process. Additionally, we'll
check for any damages or malfunctions and address them accordingly.
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