PREPARE POULTRY DISHES SERVICE PLANNING TEMPLATE

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Victoria University *

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SIT30821

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Information Systems

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Dec 6, 2023

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docx

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This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012 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. There are only six meals that must be consumed. We are going to make polenta. We can confirm that the recipe is typical and will yield the desired number of meals. It includes all the nutrients a perfect human body needs. ● Calculate the number of portions that you need (show your workings). Firstly, we must find out total weight of the dish which would be: Total weight= 400 gm Number of serving= 4 Per serving weight= 400/4*100 gm © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email : admission@pakenham.edu.au Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 1 of 6

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email : admission@pakenham.edu.au Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 2 of 6

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012 ● 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 ___Polenta____________________________________ Ingredient Qty Qty/serves Qty x serves required Water 4 cups 4 1 Fine salt 1 teaspoon 4 0.25 Polenta 1 cup 4 0.25 Butter 3 table spoon 4 0.75 grated Parmigiano- Reggiano cheese, plus more for garnish ½ cup 4 0.125 ● Select the cookery method that you will use. Explain your decision. Cooking polenta involves boiling and baking. That only needs a little bit of thought. A little advance planning is all that is necessary. The key is to soak the polenta in liquid for a number of hours before cooking it. This procedure aids in adequately hydrating the cornmeal prior to heating it, which considerably shortens the cooking time. ● Select the cooking times and temperatures that you will use. Explain your decision. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email : admission@pakenham.edu.au Student resource for SITHCCC012| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 3 of 6

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