This document is Service Planning Template

It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC019

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.

On this menu, there are four different cakes created. Standard recipes are employed, together with
the necessary requirements and amount, and preparations are performed to manufacture the
desired number of things. The standard menu is used while serving clients, and it also determines
portion control. The servings are made for 14 clients.

 Calculate the number of portions that you need (show your workings).
Traditionalslicesarethemostgenerous,whilsteventservingsarethemosteconomical. A fair portion of
cake is roughly three and a half square inches, however smaller cakes are sometimes given with a
considerable quantity of around six square inches. Only provide larger cakes at special events.

SITHCCC019 Produce cakes, pastries and breads 1

 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC019
 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

Basic aerated sponge cake servingfor14

Plain flour 50g 50/6=8.33 8.33*14=116.62

Self-raising flour 50g 50/6=8.33 8.33*14=116.62

Coles cornflour 50g 50/6=8.33 8.33*14=116.62

Salt ¼tsp 1/4/6=1/28 1/28*14 =½

Eggs 60g 60/6=10 10*14=140

Caster sugar 150g 150/6=25 25*14=350

Fruit cake Servingfor14

Baking soda 1tsp 1/12=0.083 0.083*14=1.162

Fat sour cream 236ml 236/12= 19.67 19.67*14=275.38

Chopped dates 130g 130/12= 10.83 10.83*14=151.62

Raisings 280g 280/12=23.33 23.33*14=326.62

Chopped glazed cherries 75g 75/12=6.25 6.25*14=87.5

All-purpose flour 260g 260/12= 21.67 21.67*14=302.96

Sugar 200g 200/12= 16.67 16.67*14=233.38

Maderia cake servingfor14

Butter 225g 225/10=22.5 22.5*14=315

Caster sugar 1cup 1/10=0.10 0.14*14=1.96

Orangerind 3tsp 3/10=0.3 0.3*14=4.2

Eggs 3 3/10=0.3 0.3*14=4.2

Plain flour ¾cup 3/4/10= 0.075 0.075*14=1.05

SITHCCC019 Produce cakes, pastries and breads 2

 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC019

Swiss roll servingfor14

Large eggs 2 2/6=0.33 0.3*14=4.62

Caster sugar 50 g 50/6=8.33 8.33*14=116.62

Self-rising flour 50g 50/6=8.33 8.33*14=116.62

Strawberry jam 100 g 100/6=16.67 16.67*14=233.38

SITHCCC019 Produce cakes, pastries and breads 3

 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC019
 Select the cookery method that you will use. Explain your decision.
Every cake needs to be cooked, yet every cake requires a distinct baking temperature and recipe.
To make a spongy cake, we used a recipe from taste.com, which offers family recipes prepared
with basic ingredients. Egg and sugar are continuously mixed for 6 minutes, after which flour and
the batter are heated to 180°C. They must be cooked for at least 20 minutes, after which whipping
cream and fresh fruit should be added. Lastly dusting with icing sugar.
The cooking method for fruit cake has obtained from the simply recipes. The cake are to be
preheat the oven to 325 degree Fahrenheit. Here, parchment that has been buttered has been
used to line an a loaf pan. Therefore, it makes lifting the pan easier. Initially, baking soda and sour
cream were combined, followed by the addition of fruits, nuts, and flour, along with other
ingredients that helped to create a smooth batter.
With the aid of recipe from taste.com, the traditional Maderia cake was equally nicely created in
the afternoon. The cake may be removed from the pan easily because baking paper was used at
the beginning. making a light and fluffy batter using an egg, butter, orange, and lemon peel.
Adding milk and flour gradually, blending until the mixture was smooth. The cake needs 40 to 45
minutes to bake.
Swiss roll has been produced as the final cake item. First, beat the sugar and eggs for 5 minutes,
or until they are thick and pale. And then, in two batches, carefully fold in the flour. For 10 to 12
minutes, they must bake. The sponge and jam were placed on it after the sponge had been
cooked.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking temperatures and timings are guaranteed to follow the instructions. Following are the
cooking temperatures and times:
Simple aerated sponge cakes require 15 minutes of preparation time and 25 minutes of cooking
time.
They must be preheated to over 180°C.
Fruitcake has to be prepared in 15 minutes and cooked in 2 hours.
While the oven needs to be heated to 160°C before cooking.
The madeira cake has to be preheated to 180°C or 160°C and takes 15 minutes to prepare and 50
minutes to cook.
Lastly the Swiss roll takes15 minutes preparation time and 20 minutes cooking times.
In terms of cooking temperature, it should be heated to at least 180Cor160C/gas 4.

SITHCCC019 Produce cakes, pastries and breads 4

 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC019

 Describe how you will select the ingredients that you need from stores. How will you check them
for freshness and quality?
It is necessary to check each ingredient for contamination or degradation. The methods listed
below can be used to determine the origin of ingredients:
i. Loss of taste, aroma, color, and texture
ii. The mold.
iii. Due to tainted packaging and a failure to verify the expiration date, food was polluted.
iv. 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?
Oven, electrical mixer, cooling rack, icing smoother, food mixer, and oven. Pastry brush Scales,
spoons. Whisk. Cake pans or tins, rolling pins a baking sheet
First assess and monitor whether it is clean or not to ensure that it is tidy, well-maintained, and
ready for use.
Before using, it should be washed and dried if it is unclear. Additionally, it is essential to examine
the components a second time to make sure they are pure.

SITHCCC019 Produce cakes, pastries and breads 5