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.
- 6 meals
-By following the standard recipes and requirements.

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

-Standard recipes only for 1 portion.

 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: Battered Fish___________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

self-raising Flour 200g 200g/1serve 200g/1serve

Water 100ml 100m/1serve 100m/1serve

Baking Powder 10g 10g/1serve 10g/1serve

Pinch salt 5g 5g/1serve 5g/1serve

Fish fillet 200g 200g/1serve 200g/1serve

SITHCCC027 Prepare dishes using basic methods of cookery

 Ingredient Qty Qty/serves Qty x serves required

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

-Deep frying, quick process of cooking and keep the moisture inside

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

-180 C for 4 – 6 mins. Because the fillet of the fish we use it’s thin, so we did not require
longer cooking.

 Select the garnishes and accompaniments which you will add to your dish. Explain your decision
– how do these complement your dish?
-Lemon, salt and pepper, salad

 Describe how you will select the ingredients that you need from stores. How will you check them
for freshness and quality?
-We check the colour, freshness, firmness, crispiness, all the ingredients
-All the dry ingredients we’ve checked the label.

SITHCCC027 Prepare dishes using basic methods of cookery

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

- By looking at them.

- Put in separate shelfing

- Damage package.

- Moles

- Sliminess

- Smell

- Sign of the pets.

 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?

-Tongs

- Knifes

- Chopping board

- Tray

- Bowls and Plate

- Deep firer. By Looking to ensure that it is clean. Check the crack and the breakage.

- Manual handling instructions

SITHCCC027 Prepare dishes using basic methods of cookery