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.
It is required to make three meals of different types with different numbers of portions. To ensure the
correct number of meals that have been produced, I will be following the standard recipe card that will
help in doing the required calculation for the number of ingredients according to the number of
customers.
Calculate the number of portions that you need (show your workings).
The number of portions that are required is given below:
Ricotta cheese: 3 portions
Cheese Platter: 4 portions
Cheesy chicken casserole: 15 portions
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: Cheesy chicken casserole: 15 servings
Ingredient Qty Qty/serves Qty x serves required
Shell noodles 200 g 20 g 2000 g
Butter 150 g 15 g 1500 g
Red pepper 50 g 5g 500 g
Diced onion 200 g 20 g 2000 g
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: [Link]
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@[Link]
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Salt 100 g 10 g 1000 g
Chilli powder 50 g 5g 500 g
Chicken soup cream 150 g 15 g 1500 g
Milk 1 litre 100 ml 5 litres
Cheddar Cheese 200 g 20 g 2000 g
Parmesan Cheese 150 g 15 g 1500 g
Green chilli 100 g 10 g 1000 g
Cooked chicken 200 g 20 g 2000 g
Recipe: Ricotta Cheese: 3 servings
Ingredient Qty Qty/serves Qty x serves required
Milk 1 litre 100 ml 6 litres
Cream 500 g 50 g 5000 g
Salt 150 g 15 g 1500 g
Lemon Juice 100 ml 10 ml 1000 ml
Recipe: Cheese Platter: 4 servings
Ingredient Qty Qty/serves Qty x serves required
Cheese 200 g 20 g 2000 g
Soft Cheese 150 g 15 g 1500 g
Blue Cheese 100 g 10 g 1000 g
Dates 100 g 10 g 1000 g
Almonds 100 g 10 g 1000 g
Olives 100 g 10 g 1000 g
Dark Chocolate 50 g 5g 1500 g
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: [Link]
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@[Link]
Student Resources for SITHCCC040 | v1.0 | Last reviewed: Jan 2023 | Not controlled when printed Page 2 of 3
Fruit Mix 150 g 15 g 1500 g
Honey 50 g 5g 500 g
Apple slice 4 medium 1 (app.) 4 (app.)
slices
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?
Food Preparation equipment required are:
1. Cutting Board
2. Cheese Knives
3. Platter
4. Serving spoons
5. Bowls
6. Ramekins
7. Fruits
8. Vegetables
9. Pair of tongs
10. Measuring cups
11. Large pot
12. Mixing bowls
13. Grater
14. Oven
To ensure that the equipment that is used is clean and well-maintained, first, they will be washed with
hot water along with soap, then they will be rinsed and then dried. Regular inspection would be done by
the kitchen master for the following equipment to prevent them from any damage. This equipment
would be stored properly and safely at the desired place along with cleanliness.
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: [Link]
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@[Link]
Student Resources for SITHCCC040 | v1.0 | Last reviewed: Jan 2023 | Not controlled when printed Page 3 of 3
