SITHCCC023 Food Preparation Equipment Template Answer

Determine Production Requirements

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

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

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.

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.

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

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

• 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:

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

Method Chosen: Deep-frying method.

Reasoning: Deep-frying achieves a crispy exterior while keeping the inside gooey, a key characteristic of arancini.

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

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.

• Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?

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.

• Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?

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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