This document is Service planning template

It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC008

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.

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

SITHCCC008
This study source Prepare
was downloaded vegetable, fruit,
by 100000845806626 egg
from and farinaceous
CourseHero.com dishes 11:06:59 GMT -06:00
on 03-06-2023 1

https://www.coursehero.com/file/103028762/SITHCCC008-Service-Planning-Templatev10docx/
 This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC008

 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_______________________________________

Ingredient Qty Qty/serves Qty x serves required

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

SITHCCC008
This study source Prepare
was downloaded vegetable, fruit,
by 100000845806626 egg
from and farinaceous
CourseHero.com dishes 11:06:59 GMT -06:00
on 03-06-2023 2

https://www.coursehero.com/file/103028762/SITHCCC008-Service-Planning-Templatev10docx/
 This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC008

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

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

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

SITHCCC008
This study source Prepare
was downloaded vegetable, fruit,
by 100000845806626 egg
from and farinaceous
CourseHero.com dishes 11:06:59 GMT -06:00
on 03-06-2023 3

https://www.coursehero.com/file/103028762/SITHCCC008-Service-Planning-Templatev10docx/
 This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC008

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

 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?

SITHCCC008
This study source Prepare
was downloaded vegetable, fruit,
by 100000845806626 egg
from and farinaceous
CourseHero.com dishes 11:06:59 GMT -06:00
on 03-06-2023 4

https://www.coursehero.com/file/103028762/SITHCCC008-Service-Planning-Templatev10docx/
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