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.
 A total of 10 desserts are required, and I will ensure the correct number is produced by following the
checklist and marking each dessert as it's prepared.

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

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 There are 10 different desserts required.

You mentioned that at least two of these desserts must meet special dietary requirements, but the quantity
per dessert is not specified. Let's assume that for each of these two special dietary desserts, we need 4
portions.

For the remaining 8 desserts, you didn't specify the portion quantity. Assuming a minimum of 4 portions
for each of them (though this can vary depending on the specific recipe and portion size), we would have:

 8 desserts x 4 portions per dessert = 32 portions.

For the two special dietary desserts:

 2 desserts x 4 portions per dessert = 8 portions.

 Now, we add the portions for the regular and special dietary desserts:

 32 portions (regular) + 8 portions (special dietary) = 40 portions in total.

 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______ Fritters _________________________________

Ingredient Qty Qty/serves Qty x serves required

Milk 200 ml 1 serving 8,000 mL (8 liters)

Vanilla Extract 1 tsp 1 serving 40 tsp (200 mL)

Cream 100 ml 1 serving 4,000 mL (4 liters)

Salt 1/4 tsp 1 serving

10 tsp (50 mL)

Water 50 ml 1 serving 2,000 mL (2 liters)

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

 I'll use the" baking" cuisine system for Fritters because it generally involves incinerating the custard in a
water bath to achieve the desired texture and caramelization on the face. This system is generally used for
Fritters to ensure a smooth and delicate texture with a caramelised sugar beet.

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

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  For Crème Caramel, I'll bake it at a temperature of 325 °F( 163 °C) for roughly 45–60 twinkles. This
decision is grounded in the need for slow, gentle cuisine to achieve a delicate custard texture and
caramelization on top without overheating or curdling the custard.

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

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  For Crème Caramel, I'll serve it with simple berry compote as an incident. The acidity and fruitiness of the
berries round out the delicate agreeableness of the custard. The discrepancy in flavours and textures
provides a pleasurable balance to the cuisine, enhancing the overall dining experience.

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

I will select ingredients from reputable stores or suppliers known for their quality. To check for freshness and
quality:

 Examine packaging: Look for intact and clean packaging without any signs of damage or tampering.

 Check expiration dates: Ensure that all perishable items are well within their expiration dates.

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  Inspect appearance: For fresh produce, dairy, and eggs, check for any signs of spoilage, mold, or off-
putting odors.

 Assess quality: Choose items that appear fresh, vibrant, and free from blemishes, and ensure that they
meet the desired specifications for the recipe.

 Rely on trusted sources: When possible, purchase from trusted suppliers with a reputation for delivering
high-quality ingredients.

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  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?

The food preparation equipment needed for making Fritters includes:

1. Ramekins or custard cups

2. Mixing bowls

3. Whisk

4. Saucepan

5. Oven

6. Baking dish (for the water bath)

7. Fine-mesh strainer (for straining the custard)

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 For cleanness:

1. Maintenance: Regularly inspect and maintain equipment to ensure it's in good working condition. Address
any issues promptly.

2. Sanitization: Use appropriate sanitizing methods, such as hot water or chemical sanitizers, to maintain
cleanliness and food safety.

3. Proper storage: Store equipment in a clean and dry environment to prevent contamination and damage.

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 This document is Service planning template
It is part of the supporting assessment resources for Assessment Task 2 of SITHPAT006

SITHPAT006 Produce desserts 9