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Service Planning Template (7) 4

This document provides a template for planning dessert production including flans. It includes determining the number of portions needed based on recipes, calculating ingredient quantities, selecting cooking methods and times, choosing accompaniments, obtaining high quality ingredients, and ensuring clean preparation equipment. The template is designed to help efficiently produce 10 desserts, including 2 special dietary options, with a total of 40 portions while following all necessary food safety and quality standards.

Uploaded by

barun ghimire
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
49 views

Service Planning Template (7) 4

This document provides a template for planning dessert production including flans. It includes determining the number of portions needed based on recipes, calculating ingredient quantities, selecting cooking methods and times, choosing accompaniments, obtaining high quality ingredients, and ensuring clean preparation equipment. The template is designed to help efficiently produce 10 desserts, including 2 special dietary options, with a total of 40 portions while following all necessary food safety and quality standards.

Uploaded by

barun ghimire
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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This document is Service planning template

It is part of the supporting assessment resources for Assessment Task 2 of SITHPAT006

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 is 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).

SITHPAT006 Produce desserts 1


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

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______________Flans_________________________

Ingredient Qty Qty/serves Qty x serves required

Sugar 20 grams 1 serving 800 grams

Eggs 2 egg 1 serving 80 eggs

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

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

SITHPAT006 Produce desserts 2


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

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

I will use the "baking" cookery method for Flans because it involves gently baking the
custard in a water bath to achieve a smooth and creamy texture.

 Select the cooking times and temperatures that you will use. Explain your decision.
 I will bake Flans at 350°F (175°C) for approximately 45-50 minutes. This temperature and
time allow the custard to set while avoiding overcooking and curdling.

 Select the accompaniments which you will add to your dessert. Explain your decision – how do the
accompaniments complement your dish?
 I will serve Flans with caramel sauce as it complements the dessert's sweetness with a rich,
contrasting flavor and a delightful visual appeal.

SITHPAT006 Produce desserts 3


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

 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, inspecting packaging for damage, checking
expiration dates for perishables, and choosing fresh, unspoiled items based on appearance
and smell.

 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?
I will need ramekins, a mixing bowl, and a baking dish. To ensure readiness, I'll clean them
thoroughly, inspect for any damage, and store them in a clean, dry place between uses.

SITHPAT006 Produce desserts 4

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