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.

We'll need a total of 10 dinners. To guarantee that we make the precise number of meals, we will
consult the order or reservation records to check the precise number of dishes required. We will
also make a few extra servings to accommodate any surprise orders or particular demands.

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

We require 10 servings. We arrived at this figure by multiplying the total number of dishes
needed (10) by the normal serving size of a single meal (1)

 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: Oven-roasted pork neck

Ingredient Qty Qty/serves Qty x serves required

Pork neck bone-in 450g 450g 450g X 10 servings

fresh crushed garlic 10g 10g 10g X 10 servings

Dry rub
Brown sugar 10g 10g 10g X 10 servings

Maldon sea salt 10g 10g 10g X 10 servings

Smoked paprika 10g 10g 10g X 10 servings

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 Coarse black peppercorns 5g 5g 5g X 10 servings

Powdered cumin 10g 10g 10g X 10 servings

Dry onion powder 10g 10g 10g X 10 servings

Garlic powder 10g 10g 10g X 10 servings
Coriander powder 5g 5g 5g X 10 servings

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

The selected cookery method for this recipe is oven-roasting.

Even Cooking: Oven-roasting ensures that the pork neck cooks evenly throughout. The dry heat
of the oven allows for consistent cooking, ensuring that the meat is tender and flavorful from
edge to edge.
Retained Juiciness: By oven-roasting the pork neck on a wire rack with a drip tray underneath,
any excess fat or moisture can drip away, allowing the meat to remain juicy while developing a
delicious crust on the outside.
Convenience: Oven-roasting is a relatively hands-off cooking method once the meat is placed in
the oven. This allows for flexibility in preparing other components of the meal or attending to
other tasks while the pork neck cooks.
Controlled Temperature: Oven-roasting allows for precise temperature control, ensuring that the
pork neck cooks at the desired temperature (180°C in this case) for the specified duration,
resulting in perfectly cooked meat.
Enhanced Flavor: The dry rub applied to the pork neck before roasting will caramelize and
develop rich, complex flavors during the roasting process, resulting in a flavorful and aromatic
dish.

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

The selected cooking time and temperature of 180°C for 45 minutes are optimal for achieving a
delicious oven-roasted pork neck with excellent texture and flavor.

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

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 For this oven-roasted pork neck recipe, I would recommend using the provided fresh crushed
garlic as a marinade. Additionally, I would suggest serving it with some simple and flavorful
accompaniments such as roasted vegetables and a tangy sauce.

Marinade:
Fresh crushed garlic serves as an excellent marinade for the pork neck. Garlic adds a robust
flavor that complements the richness of the pork, enhancing its taste without overpowering it.
Moreover, garlic contains enzymes that help tenderize the meat, resulting in a juicier and more
flavorful end product.

Accompaniments: Roasted Vegetables:

Roasted vegetables such as carrots, potatoes, and onions make a delicious and nutritious side
dish for oven-roasted pork neck. The caramelized sweetness of roasted vegetables pairs well
with the savory flavors of the pork, creating a well-rounded and satisfying meal. Additionally, the
variety of textures and colors add visual appeal to the plate.

 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?

Tangy Sauce: A tangy sauce, such as a homemade barbecue sauce or a balsamic glaze, can
complement the rich flavors of the pork neck while providing a contrasting tanginess. The acidity
of the sauce helps cut through the richness of the meat, balancing out the flavors and enhancing
the overall dining experience. Moreover, a flavorful sauce adds moisture and complexity to the
dish, elevating it to a new level of deliciousness.

 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?

Selecting fresh and high-quality meat products and ingredients is crucial for the success of any
dish, including oven-roasted pork neck. Here's how I would go about selecting the meat and
other ingredients from stores and ensuring their freshness and quality:

1. Meat Products (Pork Neck) : Look for meat with a bright pink color. Avoid any meat that
appears grayish or has dark spots. Check the texture of the meat. It should be firm and moist, not
slimy or sticky. Smell the meat. Fresh pork should have a mild, slightly sweet smell. Avoid any
meat with a strong or unpleasant odor. Ensure that the meat is properly packaged and stored at
the correct temperature in the refrigerated section of the store. Check the expiration date or sell-
by date to ensure that the meat is fresh.

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 2. Other Ingredients: Garlic: Choose bulbs that are firm and plump with tight skin. Avoid bulbs
that are soft, shriveled, or have sprouted.
Brown sugar: Ensure that the sugar is free from lumps and clumps. Check the packaging for any
signs of damage or moisture.
Spices (sea salt, smoked paprika, black peppercorns, cumin, onion powder, garlic powder,
coriander powder): Purchase spices from reputable brands and check for freshness by
inspecting the color, aroma, and texture. Ensure that the spices are within their expiration date.
Vegetables (for accompaniments): Select fresh, firm vegetables with vibrant colors and no signs
of wilting or discoloration. Avoid vegetables with soft spots or mold.
Sauce ingredients (if making a homemade sauce): Choose high-quality ingredients such as
vinegars, herbs, and spices. Check for freshness and quality by inspecting the appearance and
aroma of the ingredients.

3. General Tips: Shop at reputable stores or markets known for their quality and freshness of
products. Check the overall cleanliness and organization of the store to ensure proper handling
and storage of food items. Read product labels and ingredient lists to verify the quality and origin
of the ingredients. If possible, buy from local farmers' markets or butcher shops for fresher and
more sustainably sourced meat and produce. By following these guidelines and using your
senses to assess the freshness and quality of ingredients, you can ensure that your oven-
roasted pork neck and accompanying dishes turn out delicious and flavorful.

 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?

To prepare the oven-roasted pork neck recipe, you'll need a variety of food preparation
equipment. Here's a list of essential equipment and steps to ensure they are clean, well-
maintained, and ready for use:

1. Oven: Ensure the oven is clean by wiping down the interior surfaces with a damp cloth.
Check that the oven racks are in place and clean. Preheat the oven to the specified temperature
(180°C) before cooking.

2. Wire rack with drip tray: Clean the wire rack and drip tray with warm, soapy water and dry
thoroughly before use. Make sure the wire rack fits securely in the baking tray or drip tray to
catch any drippings during cooking.

3. Mixing bowls and utensils: Wash mixing bowls, spoons, and utensils with hot, soapy water and
rinse well before use. Ensure all utensils are dry and free from any residue or food particles.

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 4. Sharp knife and cutting board: Sharpen the knife if necessary to ensure clean and precise
cuts. Clean the cutting board with hot, soapy water and sanitize with a food-safe disinfectant.

5. Measuring equipment: Clean measuring cups and spoons with hot, soapy water and dry
thoroughly. Ensure accurate measurements by checking for any damage or wear on the
measuring equipment.

6. Mortar and pestle (for crushing garlic): Clean the mortar and pestle with hot, soapy water and
rinse well. Dry thoroughly before use to prevent any moisture from affecting the garlic.

7. Serving platter or plates: Choose clean and dry serving platters or plates for presenting the
cooked pork neck. Ensure they are free from any cracks, chips, or stains.

Maintenance Tips : Regularly clean and maintain all food preparation equipment after each use
to prevent the buildup of grease, food particles, and bacteria. Follow manufacturer's instructions
for cleaning and maintaining appliances such as the oven. Inspect equipment for any signs of
damage or wear and replace or repair as necessary. Store equipment in a clean and dry
environment to prevent rust, corrosion, or contamination. By following these steps and
maintaining your food preparation equipment properly, you can ensure that it is clean, well-
maintained, and ready for use whenever you need to prepare oven-roasted pork neck or any
other dish.

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