T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: admissions@newton.edu.au
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014
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.
Answer:
There are two portion pieces that must be used. By measuring your pantry and following
the procedures below, you can figure out how many servings you'll need:
Calculate the number of portions that you need (show your workings).
Answer:
The number of portions and ingredients is shown in the table below:
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.
Answer:
Ingredient list
Recipe corned beef and cabbage
Ingredient Qty Qty/serves Qty x serves required
Corned beef brisket along with 4 pounds 4/10 = 0.4 4*10 = 40 pounds
spice packet pounds
Brown sugar 2 tsp 2/10 = 0.2 tsp 2*10 = 20 tsp
Bay leaves 2 2/10 = 0.2 tsp 2 * 10 = 20
Medium carrots , halved 8 8/10= 0.8 8*10 = 80
crosswise
Small potatoes peeled 3.5 pounds 3.5 / 10 = 0.35 3.5 *10 = 35
pounds
Medium head cabbage cut into 1 1/10 = 0.1 1*10 = 10
wedges
Butter 3 tsp 3/10 = 0.3 tsp 3*10 = 30 tsp
All purpose flour 2 tsp 2/10 = 0.2 tsp 2 *10 = 20 tsp
Sugar 1 tsp 1/10 = 0.1 tsp 1* 10 =10 tsp
Cider vinegar ¼ cup ¼ / 10 = ¼ *10 = 2.5 cup
0.025 cup
WARNING – UNCONTROLLED WHEN PRINTED
©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
SITHCCC014 Prepare meat dishes 1
T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: admissions@newton.edu.au
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014
Select the cookery method that you will use. Explain your decision.
Answer:
The cookery method used in the making is
➢ Combine the brisket, spice packet contents, brown sugar, and bay leaves in a
large Dutch oven or stockpot with enough water to cover. Raise the temperature
of the water to high. Cook for 2 hours, covered, on low heat.
➢ Bring the potatoes and carrots back up to a boil. Reduce heat to low and
simmer for 30-40 minutes, covered, or until meat and vegetables are done. (If
your pot is already full, remove the potatoes and carrots before adding the
cabbage; reheat before serving.)
➢ Bring the cabbage and the pot back up to a boil. Reduce to a low heat setting
and simmer for 15 minutes, or until cabbage is tender. Remove the vegetables
and corned beef from the pan and keep them heated in the oven.
For the horse radish sauce:
➢ 1 1/2 cups cooking liquids strained and set aside for horseradish sauce; skim fat
from preserved juices. Any remaining fluids should be removed and discarded.
In a small saucepan over medium heat, melt the butter; stir in the flour until
smooth. 1 cup juices set aside, whisked in slowly Bring the sugar, vinegar, and
horseradish to a boil, stirring regularly. Cook until the sauce has thickened,
stirring continuously. If necessary, thin with additional liquids, then season to
taste with more sugar, vinegar, or horseradish.
Cut the meat into slices across the grain using a sharp knife.
➢ Serve with a dipping sauce and a side of vegetables.
Select the cooking times and temperatures that you will use. Explain your decision.
Answer:
The cooking time required is 2- 4 hours but the preparation time is 10 minutes. The
cooking temperature Make sure raw corned beef achieves a minimum internal
temperature of 145°F using a food thermometer before removing it from the heat
source. To ensure safety and quality, allow meat to rest for at least three minutes
before chopping or eating.
WARNING – UNCONTROLLED WHEN PRINTED
©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
SITHCCC014 Prepare meat dishes 2
T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: admissions@newton.edu.au
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014
Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?
Answer:
The accompaniments for the sidh corned beef with cabbage are:
- Nachos with an Irish twist.
- Pickles fried.
- Dip made with spinach and artichokes.
- Bites of macaroni and cheese
- Soda Bread from Ireland.
- Cabbage in the Crockpot
- Carrots with a Brown Sugar Glaze in a Skillet
- Green Beans with Garlic
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:
The sauces for the dish:
Horse radish sauce:
The horse radish sauce is served with the dish. The creamy texture of this sauce is offset
by the acidity of the cider vinegar. It's not overpoweringly pungent, so it won't overpower
the tastes of your superb prime rib. Add horseradish to taste if you want your horseradish
sauce to be a little more powerful.
Describe how you will select the meat products and other ingredients that you need from stores.
How will you check them for freshness and quality?
Answer:
When choosing meat, keep the following factors in mind: - It should be firm when cold. - It
should be tender when cooked.
The darker the flesh, the more tasty it is.
Avoid meat with brown edges or that is greyish in colour.
Rather of being damp and wobbly, it should be firm and dry.
Juiciness and flavour are enhanced by marbling (fat scattered across the surface of
WARNING – UNCONTROLLED WHEN PRINTED
©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
SITHCCC014 Prepare meat dishes 3
T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: admissions@newton.edu.au
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014
the meat)
Ensure that the pieces are cut equally and carefully.
The following factors can be used to determine the meat's freshness and quality:
The skin should not be slimy, and your fingers should be dry rather than sticky if you
contact it. When cut, the flesh should not seem translucent or moist. When it comes to
chopped red meat, it shouldn't come off easily. The hue of the fat should not be yellow,
as this shows that the meat is not fresh.
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?
Answer:
The equipment’s required for preparing the dish are:
➢ Big bowl
➢ Oven
➢ Knife
➢ Large pot
➢ Dutch oven
➢ Fork
➢ Pairing knife
To ensure that all the above equipment’s are clean and properly sanitised the
following process are taken in care:
➢ Clean your kitchen goods with hot water and an antibacterial detergent.
➢ To sterilize kitchen utensils and equipment, use either boiling
water or a bleach-water solution.
➢ Keep your tools in a regularly cleaned plastic or metal box to keep bacteria at
bay.
➢ Failure to clean your kitchen may allow germs to spread throughout the house,
potentially resulting in the development of illnesses. As a result, maintaining a
clean cooking environment is essential.
WARNING – UNCONTROLLED WHEN PRINTED
©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
SITHCCC014 Prepare meat dishes 4
