SITHCCC029 Prepare stocks sauces and soups:
Determine production requirements
Confirm food production requirements for Assessment SITHCCC029 Preparing stocks sauces and soups
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.
- Calculate the number of portions that you need (show your workings).
- 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_______________________________________
| Ingredient | Qty | Qty/serves | Qty x serves required |
- Select the cookery method that you will use. Explain your decision.
- Select the cooking times and temperatures that you will use. Explain your decision.
- Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments compliment your dish?
- Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
- How will you check all perishable ingredients for spoilage or contamination?
- 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?
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