This Assessment requires service templates which involve proficient and detailed clinical checklists for the determination of students and chefs. It measures the ability of the user to estimate the requirements for production, portions, and ingredients for mass production of food substances. The templates check the ability to choose proper methods of cookery, timing and temperatures, thus checking the knowledge of different cooking techniques. It also evaluates on how to select compatible garnishes and accompaniments showing the ability to understand flavor and display. The templates force the users to come up with what customers want, the weather, and even what transpired the previous year in deciding what to prepare.
Synopsis
Solution includes 7 service planning templates representing a set of solutions that meet the needs of the professional kitchen in terms of time and quality. They help tutorialize users into going through a structured meal planning process in which users have to estimate demand accurately and portion. These are literal special recipe guides that outline how some components will be increased to cater for specific porting numbers, making it easy on the chef.
They provide guidelines for choosing proper cooking techniques and ways of preparing dishes, appropriate cooking time, and proper temperature ensuring the homogeneity of food quality. In the case of choice of the garnishes and accompaniments that should complement the given flavours, the documents are again helpful. They give guidelines on how to select ingredients when preparing meals, how to check freshness of ingredients and how to take care of equipment so as to achieve food hygiene and quality standards. These templates describe a wide range of dishes and take into account such nuances as the change of seasons and, as such, can be implemented in various contexts relating to meals.
Analyse the standard and/or special dietary recipe that 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 are produced.
1 dessert is required.
Determine customer preferences, analyze historical sales data, and consider factors like events or seasons to accurately predict and meet dessert demand.
Calculate the number of portions that you need (show your workings).
Portion Size: Individual servings
Estimated Guests: 100
Portion per Unit: 1 portion per unit (individual servings)
Total Portions: 100 guests * 1 portion/guest = 100 portions
Ingredient list
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.
Recipe
Ingredient |
Qty |
Qty/Serves |
Qty x Serves Required |
Plain biscuits |
2 kg |
20 g/serving |
200 kg |
Butter (melted) |
1.25 kg |
12.5 g/serving |
125 kg |
Coles spreadable cream cheese |
5 kg |
50 g/serving |
500 kg |
Caster sugar |
6.25 cups |
12.5 g/serving |
1250 cups |
Lemon zest |
1.25 cups |
2.5 g/serving |
250 cups |
Coles free range eggs |
25 |
0.25/serving |
250 |
Whipped cream |
10 L |
100 mL/serving |
1000 L |
Lemon zest |
0.25 cups |
0.5 g/serving |
50 cups |
Lemon juice |
1.25 cups |
2.5 g/serving |
250 cups |
Butter (chopped, softened) |
5 kg |
50 g/serving |
500 kg |
Coles free range egg yolks |
25 |
0.25/serving |
250 |
Select the cookery method/s that you will use. Explain your decision.Cookery Method: Baking for uniform set. Reasoning: Baking ensures even cooking and setting of the cheesecake.
Select the cookery method/s that you will use. Explain your decision. Cookery Method: Baking for uniform set. Reasoning: Baking ensures even cooking and setting of the cheesecake.
Select the accompaniments, garnishes and decorations that you will add to your dessert. Explain your decision – how do these complement your dish?
Selected: Whipped cream and extra lemon zest.
Explanation: Whipped cream adds creaminess, and lemon zest complements the citrus flavor.
Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
Process: Source fresh ingredients, ensuring quality and freshness.
Check: Verify quality through inspection and adherence to storage guidelines
Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.
1 meal is required
Determine customer preferences, analyze historical sales data, and consider factors like events or seasons to accurately predict and meet meal demand.
Portion Size: Individual servings
Estimated Guests: 100
Portion per Unit: 4 balls per unit (individual servings)
Total Portions: 100 guests * 4 balls/guest = 400 balls
Ingredient list
Recipe:
Ingredient |
Qty per Serve |
Qty/Serves |
Qty x Serves Required |
Massel Chicken Style Liquid Stock (1L) |
1L |
100 servings |
100L |
Olive Oil (1 tbsp) |
1 tbsp |
100 servings |
100 tbsp |
Brown Onion (1, finely chopped) |
1 |
100 servings |
100 onions |
Garlic Cloves (2, crushed) |
2 |
100 servings |
200 cloves |
Arborio Rice (330g) |
330g |
100 servings |
33 kg |
Shredded Parmesan (40g) |
40g |
100 servings |
4 kg |
Eggs (4) |
4 eggs |
100 servings |
400 eggs |
Dried Breadcrumbs (180g) |
180g |
100 servings |
18 kg |
Plain Flour (150g) |
150g |
100 servings |
15 kg |
Devondale Mozzarella Cheese (100g) |
100g |
100 servings |
10 kg |
Method Chosen: Deep-frying method.
Reasoning: Deep-frying achieves a crispy exterior while keeping the inside gooey, a key characteristic of arancini.
Temperature: Heat oil to 190°C for a golden finish.
Time: Fry in batches for 4-5 minutes, ensuring even cooking and a crunchy texture.
Selected Accompaniments: Tomato chutney, marinated olives, and feta.
Complement Explanation: Tomato chutney adds acidity, olives offer a savory touch, and feta provides a creamy contrast, enhancing overall flavor.
Process: Choose fresh onions, garlic, quality rice, and eggs.
Freshness Check: Inspect for firmness, vibrant color, and absence of mold or off-putting odors.
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