Service Planning Template

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.
I prepare everything and compare it to what I need to keep on course. There are eight dishes
that need to be made. I'll check the recipe and the shopping list to see how much of each is
required to cook eight different meals. This ensures that sufficient food is prepared. I'll also
double-check to make sure I have enough of each component and make any necessary
adjustments. I'll also record how many meals I prepare and compare it to that number in order to
stay on track.

• Calculate the number of portions that you need (show your workings).
To make sure there's enough food prepared for eight dinners, I have to figure out how many
servings each dish requires. For example, if I have to make 8 dinners but the recipe calls for 18, I
have to figure out the total quantities. There are three sections altogether.
Eight meals are served, for a total of eighteen servings. I have to make sure there's enough food
for twenty-four people every evening. To make sure I can create the required number of meals,
I'll have to modify the cooking times and amounts.

• 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: Tandoori Murgh 4 portions_____________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken leg thigh and drums 4 4/4=1 16

Saffron thread 1gm ¼=0.25gm 2gm

Boiling water 20ml 20/4=5ml 80ml

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 Fresh ginger finely chopped 15gm 15/4=3.75 60ml

Garlic, peeled 2 cloves 2/4=0.5 0.5*4=2

Cumin seed 10gm 10/4=2.5gm 2.584=10gm

Coriander seeds 10gm 10/4=2.5gm 2.5*4=10gm

Lemon juice 15ml 15/4=3.75ml 3.75*4=15ml

Chilli powder Pinch As required As required

Paprika 10gm 10/4=2.5gm 2.5*4=10gm

Garam masala 15gm 15/4=3.75gm 3.75*4=15gm
Salt 5gm 5/4=1.25gm 1.25*45gm
Plain yoghurt 200gm 200/4=50gm 50*4=200gm
Ghee or butter 10ml 10/4=2.5ml 2.5*4=10ml

• Recipe: Duckling Stir-fry with walnuts 4 portions

Ingredient Qty Qty/serves Qty x serves

required

Boneless duck breasts, raw 500gm 500/4=125gm 125*4=500gm

Green capsicum 80gm 80/4=20gm 20*4=80gm

Red capsicum 80gm 80/4=20gm 20*4=80gm

Spring onion 140gm 140/4=35gm 35*4=140gm

Cornflour 15gm 15/4=3.75gm 3.75*4=15gm

Soy sauce 45ml 45/4=11.25ml 11.25*4=45ml

Shelled walnut pieces 50gm 50/4=12.5gm 12.5*4=40

Ground ginger Pinch As required As required

Cayenne Trace As required As required

Chicken or duck stock 120ml 120/4=30ml 30*4=120ml

Peanut oil 30ml 30/4=7.5ml 7.5*4=30ml

• Recipe: Coq au vin 4 portion

Ingredient Qty Qty/serves Qty x serves required

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 Chicken, size 16 1 ¼=0.25 0.25*4=1

White bread 4 slices 4/4=1 1*4=4

Clarified butter 150ml 150/4=37.5 37.5*4=150ml

slab BACON 120gm 120/4=30gm 30*4=120gm

Butter 50gm 50/4=12.5gm 12.5*4=50gm

Baby pearl onions, peeled 12 12/4=3 3*4=12

Button mushrooms, 16 16/4=4 4*4=16

Cooking oil 30ml 30/4=7.5ml 7.5*4=30ml

Garlic crushed 1 clove ¼=0.25 0.25*4=1

Red wine 160ml 160/4=40ml 4084=160ml

Chicken stock 160ml 160/4=40ml 40*4=160ml
Thyme, finely chopped 2Spring 2/4=0.5 0.5*4=2
Bay leaf 1 ¼=0.25 0.25*4=1
Butter, softened 20gm 20/4=5gm 5*4=20gm
Flour 10gm 10/4=2.5gm 2.5*4=10gm
Chopped parsley 20gm 20/4=5gm 5*4=20gm

• Recipe: Roast chicken 1 portion

Ingredient Qty Qty/serves Qty x serves required

Chicken, dressed, size 16 1 ¼=0.25 0.25*4=1

Butcher’s string App 1m ¼=0.25 0.25*4=1

Carrot 80gm 80/4=20gm 20*4=80gm

Celery 80gm 80/4=20gm 20*4=80gm

Onion 80gm 80/4=20gm 20*4=80gm

Cooking oil 70ml 70/4=17.5 17.5*4=70ml

Salt and pepper Trace - As required

Paprika, sweet 15gm 15/4=3.75 3.75*4=15gm

Thyme, fresh 2 springs 2/4=0.5 0.5*4=2

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• Recipe: Chicken Schnitzel 1 portion

Ingredient Qty Qty/serves Qty x serves required

Chicken breast size 12 1 1 1

Flour Enough 1 As required

to coat

Egg wash Enough 1 As required

to dip

Breadcrumbs Enough 1 As required

to coat

Oil 50ml 1 50ml

butter 15gm 1 15gm

• Recipe: Barbecued chicken wings 10 portions

Ingredient Qty Qty/serves Qty x serves required

Chicken wings 700 gm 700/10=70gm 70*100=700gm

Honey 30ml 30/10=3ml 3*10=30ml

Ketchup mains, sweet soy sauce 50ml 50/10=5ml 5*10=50ml

Sambal oelek, chilli paste 20gm 20/10=2gm 2*10=20gm

Sesame oil 15ml 15/10=1.5ml 1.5*10=15ml

Garlic, crushed 2 cloves 2/10=0.2 0.2*10=2

Ginger root, finely chopped 20gm 20/10=2gm 2*10=20gm

Curry powder pinch As required As reqired

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• Recipe: Devilled quail 4 p0rtion

Ingredient Qty Qty/serves Qty x serves

required

Whole quail 1200gm 1200/4=300gm 300*4=1200gm

Salt and pepper As 4 As required

required

Olive oil 30ml 30/4=7.5ml 7.5*4=30ml

English mustard 20gm 20/4=5gm 5*4=20gm

Cayenne pepper Pinch 4 As required

White wine, dry 70ml 470/4=17.5 17.5*4=70ml

White breadcrumbs 45gm 45/4=11.25 11.25*4=454gm

Melted butter 50ml 50/4=12.5ml 12.584=50ml

Onion, finely diced 160gm 160/4=40gm 40*4=160gm

Black pepper 2gm 2/4=0.5 0.5*4=2gm

Bay leaf ¼ 0.25/4=0.015 0.015*4=0.25
Thyme Spring 4 As required
Vinegar 15ml 415/4=3.75 3.7584=15ml
Demi-glaze 300ml 300/4=75 75*4=300ml
Butter, cold blocks 25gm 25/4=6.25 6.25*4=25gm

• Recipe: Braised ballotine of duck 4 portion

Ingredient Qty Qty/serves Qty x serves

required

Duck legs, skin on 1200gm 1200/4=300gm 300*4=1200gm

Butter 25gm 25/4=6.25gm 6.25*4=25gm

Shallots, finely chopped 30gm 30/4=7.5gm 7.5*4=30gm

Bacon, Finely diced 20gm 20/4=5gm 5*4=20gm

Carrot brunoises 20gm 20/4=5gm 5*4=20gm

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 White breadcrumbs 60gm 60/4=15gm 15*4=60gm

Beaten eggs 1 ¼=0.25 0.25*4=1

Salt and pepper To taste To taste To taste

Cooking oil 25 ml 25/4=6.25 6.25*4=25ml

Mirepoix, small dice 120gm 120/4=30gm 30*4=120gm

Red wine 50ml 50/4=12.5ml 12.5*4=50ml
Tomato paste 15gm 15/4=3.75gm 3.75*4=15gm
Brown duck stock 500ml 500/4=125ml 125*4=500ml
Beurre mania 50gm 50/4=12.5gm 12.5*4=50gm

• Select the cookery method that you will use. Explain your decision.
1; Tandoori murgh;
Method; Grilling
Tandoori murgh is traditionally cooked in a tandoor, which is a type of clay oven that uses high
heat to grill the chicken. Grilling mimics the high-temperature environment of a tandoor, giving
the chicken its characteristic smoky flavour and charred exterior while keeping it juicy inside.
2; Duckling stir-fry with walnuts
Method; stir-frying
Stir-frying is a quick cooking method suitable for small, tender pieces of meat and vegetables,
ensuring they retain their colour, texture, and nutritional value. The high heat of stir-frying helps
to develop a nice caramelization on the duck while keeping it tender.
3; Coq au Vin
Method; Braising
Coq au vin is a classic French dish where chicken is slowly cooked in wine, with the addition of
vegetables and sometimes bacon. Braising involves cooking the chicken in liquid at a low
temperature for a long period, which helps to tenderize tougher cuts of meat and develop deep,
rich flavours.
4; Roast chicken
Method; Roasting
Roasting is ideal for cooking whole chickens, as it allows for even cooking and a crispy skin. By
roasting, the chicken is cooked by dry heat in an oven, which ensures it is cooked through while
retaining its juiciness and developing a flavourful crust.
5; Chicken Schnitzel.
Method; Pan frying or deep frying
Chicken schnitzel is a breaded chicken cutlet, best cooked by pan-frying or deep frying. This
method uses a moderate amount of oil to cook the breaded cutlets quickly, resulting in a golden-
brown, crispy exterior while keeping the meat inside tender and juicy.
6; Barbecued chicken wings;

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 Methods; Barbecuing or grilling
Barbecuing or grilling is perfect for chicken wings, as it imparts a smoky flavour and allows the
wings to develop a crispy skin. The high heat helps to caramelize any marinade or sauce,
enhancing the overall taste and texture.
7; Devilled quail;
Method; Grilling
Devilled quail typically involves marinating the quail in a spicy mixture and then grilling it. Grilling
is suitable for small birds like quail because it cooks them quickly at high heat, ensuring a
flavourful and tender result with a nice char.
8; Braised ballotine of duck;
Method; Braising
A ballotine is a deboned piece of meat that is stuffed and then often braised. Braising is
appropriate for a ballotine of duck as it allows the meat to cook slowly and evenly in a flavourful
liquid, ensuring the duck is tender and the stuffing is fully cooked and infused with the braising
liquid’s flavours.

• Select the cooking times and temperatures that you will use. Explain your decision.
1; Tandoori Murgh: Grilling
Time: 25-30 minutes
Temperature: 450°F (230°C)
Explanation: High heat ensures a smoky flavour and charred exterior while cooking the chicken
through.
2; Duckling Stir-fry with Walnuts: Stir-frying
Time: 5-7 minutes
Temperature: High heat (around 400°F or 200°C)
Explanation: Quick cooking over high heat keeps the duck tender and vegetables crisp.
3; Coq au Vin: Braising
Time: 2-3 hours
Temperature: 325°F (160°C)
Explanation: Slow cooking at a low temperature allows the chicken to become tender and absorb
the flavors of the wine and other ingredients.
4; Roast chicken; Roasting
Time: 1.5-2 hours
Temperature: 375°F (190°C)
Explanation: Moderate temperature ensures even cooking and a crispy skin while keeping the
meat juicy.
5; Chicken Schnitzel: Pan-frying

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 Time: 3-4 minutes per side
Temperature: Medium-high heat (around 350°F or 175°C)
Explanation: Pan-frying at this temperature ensures a golden-brown crust without burning the
breading or leaving the chicken undercooked.
6; Barbecued Chicken Wings: Barbecuing/Grilling
Time: 20-25 minutes
Temperature: 400°F (200°C)
Explanation: High heat cooks the wings through and gives them a crispy exterior while allowing
the barbecue sauce to caramelize.

7; Devilled Quail: Grilling

Time: 10-12 minutes
Temperature: 450°F (230°C)
Explanation: High heat cooks the small birds quickly, ensuring a flavorful and tender result with a
nice char.
8; Braised Ballotine of Duck: Braising
Time: 1.5-2 hours
Temperature: 325°F (160°C)
Explanation: Slow cooking in liquid at a low temperature ensures the duck is tender and the
stuffing is fully infused with flavor.

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

Answer;
1; Tandoori murgh; Marinade: A mixture of yogurt, lemon juice, garlic, ginger, garam masala,
cumin, coriander, turmeric, and chili powder.
Accompaniments: Naan, cucumber raita, and pickled onions.
Explanation: The yogurt-based marinade tenderizes the chicken while the spices infuse it with
traditional Indian flavours. Naan serves as a perfect vehicle to scoop up the tender chicken and
raita, which helps cool the palate and balance the heat from the spices. Pickled onions add a
tangy crunch that enhances the overall flavour profile.
2; Duckling stir-fry with walnuts; Marinade: Soy sauce, hoisin sauce, rice vinegar, honey,
garlic, and ginger.
Accompaniments: Steamed jasmine rice and stir-fried vegetables (such as Bok choy, bell
peppers, and snap peas).
Explanation: The marinade imparts a rich, savory, and slightly sweet flavour to the duckling,
which pairs well with the earthy crunch of walnuts. Steamed jasmine rice provides a neutral base
that soaks up the flavours of the stir-fry, while the stir-fried vegetables add a fresh, crisp contrast.
3; Coq au vin; Marinade: Red wine, garlic, thyme, bay leaves, and pearl onions.

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 Accompaniments: Creamy mashed potatoes and French baguette.
Explanation: The red wine marinade, enriched with herbs and garlic, creates a deep, complex
flavour in the chicken. Creamy mashed potatoes complement the rich sauce, offering a smooth
and comforting texture, while a French baguette is ideal for soaking up the delicious sauce.
4; Roast Chicken; Marinade: Olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
Accompaniments: Roasted root vegetables (such as carrots, parsnips, and potatoes) and a
green salad.
Explanation: The simple yet aromatic marinade enhances the natural flavours of the chicken.
Roasted root vegetables provide a hearty and flavourful side that complements the roast chicken,
while a fresh green salad adds a light, crisp element to the meal.
5; Chicken Schnitzel; Marinade: Lemon juice, garlic, and parsley (briefly marinated before
breading and frying).
Accompaniments: German potato salad and braised red cabbage.
Explanation: The lemon and garlic marinade adds a zesty brightness to the schnitzel. German
potato salad, with its tangy vinegar-based dressing, complements the crispy, breaded chicken.
Braised red cabbage offers a sweet and sour balance that enhances the overall dish.
6; Barbecued chicken wings; Marinade: Barbecue sauce, honey, soy sauce, garlic, and
paprika.
Accompaniments: Coleslaw and corn on the cob.
Explanation: The barbecue marinade provides a smoky, sweet, and tangy flavour to the wings.
Coleslaw adds a refreshing crunch and creamy contrast, while corn on the cob offers a sweet,
buttery side that complements the savory wings.
7; Devilled quail; Marinade: Mustard, Worcestershire sauce, hot sauce, garlic, and olive oil.
Accompaniments: Wild rice pilaf and sautéed greens (such as spinach or kale).
Explanation: The spicy, tangy marinade gives the quail a bold flavour. Wild rice pilaf adds a
nutty, textured base, and sautéed greens provide a slightly bitter, earthy balance to the dish.
8; Braised Ballotine of duck; Marinade: Red wine, garlic, thyme, orange zest, and juniper
berries.
Accompaniments: Creamy polenta and sautéed wild mushrooms.
Explanation: The red wine and aromatics in the marinade infuse the duck with deep, rich
flavours. Creamy polenta offers a smooth and comforting complement, while sautéed wild
mushrooms add an earthy, umami-rich element that pairs perfectly with the duck.

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• Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
Answer; Sauces and garnishes which I will add are listed below;
1; Tandoori Murgh:
Sauce: Mint chutney.
Garnish: Fresh cilantro leaves and lemon wedges.
Explanation: Mint chutney, with its refreshing and tangy flavours, complements the spiced
tandoori chicken, balancing the heat and adding a cooling element. Fresh cilantro adds a burst of
herbal freshness, while lemon wedges provide an optional squeeze of citrus to enhance the
overall flavour.

2; Duckling Stir-Fry with Walnuts:

Sauce: Hoisin sauce drizzle.
Garnish: Chopped green onions and sesame seeds.
Explanation: Hoisin sauce adds a sweet and savory richness that enhances the stir-fry's flavour.
Chopped green onions provide a fresh, crisp bite, and sesame seeds add a nutty flavour and
subtle crunch that complements the walnuts.

3; Coq au Vin:
Sauce: Reduced red wine sauce from the braising liquid.
Garnish: Fresh parsley and pearl onions.
Explanation: The reduced red wine sauce intensifies the dish's flavours, creating a rich and
luxurious finish. Fresh parsley adds a pop of colour and a hint of freshness, while pearl onions,
cooked in the sauce, add sweetness and texture.

4; Roast Chicken:
Sauce: Pan gravy made from the chicken drippings.
Garnish: Fresh thyme sprigs and roasted garlic cloves.
Explanation: Pan gravy, made from the drippings, enhances the roasted chicken with its deep,
savory flavour. Fresh thyme sprigs add an aromatic touch, and roasted garlic cloves offer a
sweet, caramelized depth that complements the chicken and vegetables.

5; Chicken Schnitzel:

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 Sauce: Lemon-butter sauce.
Garnish: Fresh parsley and lemon slices.
Explanation: Lemon-butter sauce adds a bright, tangy richness that pairs well with the crispy
schnitzel. Fresh parsley enhances the presentation and adds a mild, herbal note, while lemon
slices offer a zesty visual and flavour accent.

6; Barbecued Chicken Wings:

Sauce: Extra barbecue sauce on the side.
Garnish: Chopped green onions and pickled jalapeños.
Explanation: Extra barbecue sauce allows for additional dipping, enhancing the smoky, sweet,
and tangy flavours. Chopped green onions add a fresh, sharp contrast, and pickled jalapeños
provide a spicy, tangy kick that complements the rich wings.

7; Devilled Quail:
Sauce: Spicy mustard sauce.
Garnish: Microgreens and thinly sliced radishes.
Explanation: Spicy mustard sauce enhances the bold flavours of the devilled quail with its tangy
heat. Microgreens add a delicate, fresh element, while thinly sliced radishes provide a crisp,
peppery contrast.

8; Braised Ballotine of Duck:

Sauce: Orange and red wine reduction.
Garnish: Fresh thyme sprigs and orange zest.
Explanation: An orange and red wine reduction adds a sweet, tangy, and complex sauce that
pairs beautifully with the rich, braised duck. Fresh thyme sprigs provide an aromatic touch, and
orange zest enhances the citrus notes, adding a bright and vibrant finish to the dish.

• Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?
Answer;
When selecting poultry products and other ingredients from stores, it's essential to prioritize
freshness and quality to ensure the best culinary results and food safety. For poultry, I look for

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 products that are well within their sell-by date, have a firm texture, and exhibit no off-putting
odors, which are signs of spoilage. The packaging should be intact and free from leaks or tears,
and the poultry should be stored in a consistently cold environment. Freshness indicators such
as clear, not cloudy, juices and a slight pink hue (for raw poultry) are also crucial.

• 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?
Equipments are listed below;
1; Tandoori murgh;
Grill or oven with a broiler function
Grill grates or broiler pan
Mixing bowls
Measuring spoons and cups
Tongs

2; Duckling Stir-fry with Walnuts:

Wok or large frying pan
Spatula or wok spatula
Cutting board
Chef’s knife
Measuring spoons and cups
Mixing bowls

3; Coq au Vin:
Dutch oven or large heavy-bottomed pot
Wooden spoon or spatula
Cutting board
Chef’s knife
Measuring spoons and cups
Mixing bowls
4; Roast Chicken
Roasting pan with rack
Oven
Meat thermometer
Cutting board
Chef’s knife
Basting brush

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 Kitchen twine (optional
5; Chicken Schnitzel;
Large frying pan or skillet
Tongs
Meat tenderizer (mallet)
Cutting board
Chef’s knife
Mixing bowls
Measuring spoons and cups
6; Barbecued Chicken Wings;
Grill or barbecue
Grill grates
Tongs
Mixing bowls
Measuring spoons and cups
Basting brush
7; Devilled quail;
Grill or oven with a broiler function
Grill grates or broiler pan
Tongs
Cutting board
Chef’s knife
Mixing bowls
Measuring spoons and cups
8; Braised Ballotine of Duck:

Dutch oven or large heavy-bottomed pot

Butcher’s twine

Meat thermometer

Cutting board

Chef’s knife

Mixing bowls

Measuring spoons and cups

• I will you ensure that it is clean, well maintained and ready for use by following ways;

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 1; Cleaning all equipment thoroughly after each use with hot, soapy water. For items like grills or
pans, use appropriate brushes or scrapers to remove food residue.
2; After cleaning, sanitize equipment using a food-safe sanitizer to kill any remaining bacteria.
3; Conducting regular inspections of all equipment for any signs of wear or damage. Replace or
repair any faulty equipment immediately.
4; Regularly calibrateing meat thermometers to ensure accurate readings.
5; Before starting any cooking, check that all equipment is clean, in good working order, and
properly assembled.
6; Storing equipment in an organized manner so it is easy to access and inspect.

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