SIT50416 Diploma of Hospitality Management

Determine production requirements

Confirm food production requirements

Analyse the standard and special dietary recipe and associated food preparation list
which you will be working from and answer the following questions.
• How many desserts are required? Describe how you will ensure that the correct
number of desserts are produced.

Ans. There are 2 meals are required. I will ensure it by following the standard recipe
card.

• Calculate the number of portions that you need (show your workings).
Ans.
Name of the dish: Beer Battered fillet of fish.
Key ingredient: fish, beer
Equipment required: chef knife.
Prep time: 20 minutes
Portion number: 2
Food cost: 30%
Total cost-$19
Portion cost: - $9.50
Selling price: $22

• 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: Beer Battered fillet of fish

Qty x serves
Ingredient Qty Qty/serves
required

Service Planning Template – SITHCCC014 Prepare meat dishes | Page 1 of 4

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
SIT50416 Diploma of Hospitality Management

Fillet of fish(whiting) 2 pieces $9 $9

100
Plain Flour $2 $0.2
Grams
Salt 1 pinch $ $

Pepper 1 pinch $ $

Beer 250 ml $4 $4

Cooking oil for frying 1 ltr $5 $2.5

60
Tartare Sauce $1 $1
Grams
4
Lemon $3 $0.30
wedges
Large springs flat leaf parsley 2 $2 $2

Service Planning Template – SITHCCC014 Prepare meat dishes | Page 2 of 4

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
SIT50416 Diploma of Hospitality Management

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

Ans. The cookery method used is deep frying as it helps the fish pieces to get light
golden crust if formed on both sides as I required for thus dish which I cannot get
from boiling or steaming method.

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

Ans. Temperature at 180° and cooking time 4-5 minutes. 180° because it will impact
the quality of the food and cooking time is 4-5 minutes because keeping it more than
4-5 minutes can burn the fish.

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

Ans. I will marinade my fish with pinch of salt and pepper than pass fish thorough
flour to lightly dust, then dip into the beer, ensuring even coating. The
accompaniments complement my dish by enhances the flavour of the dish by
delivering a balance and contrast to taste.

Select the select the sauces and garnishes which you will add to your dish. Explain
your decision – how do the sauces and garnishes complement your dish?

Ans. I will select the tartare sauce because this sauce has a semi-sweet, semi-
savoury flavour profile, with bit of tartness and its smooth creaminess will really
compliment the crispy texture. And will garnish it with spring of parsley.

Service Planning Template – SITHCCC014 Prepare meat dishes | Page 3 of 4

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
SIT50416 Diploma of Hospitality Management

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

Ans. I will check the fish meat by touching if it is soft and moist, and even smelling if
it has foul smell. Other ingredient which are wrapped I will check their label dates
when it was made and when it will expire.

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?

Ans. Chef knife and deep fryer or stock pot. I will ensure that it is clean by cleaning it
with hot water and sanitize the equipment and air drying or wiping it by clean cloth.
Before using my chef knife, I will make sure it is sharp and ready to use,

Service Planning Template – SITHCCC014 Prepare meat dishes | Page 4 of 4

V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege