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14 - SITHCCC043 - Appendix C 1

The document provides templates for calculating ingredient quantities for recipes to serve various numbers of people. It includes recipes for quesadillas, stuffed french toast, veggie breakfast bowls, green smoothies, and croissant sandwiches. It also outlines quality standards and a sample work schedule for preparing and serving the breakfast items.

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5 views

14 - SITHCCC043 - Appendix C 1

The document provides templates for calculating ingredient quantities for recipes to serve various numbers of people. It includes recipes for quesadillas, stuffed french toast, veggie breakfast bowls, green smoothies, and croissant sandwiches. It also outlines quality standards and a sample work schedule for preparing and serving the breakfast items.

Uploaded by

teamromejamuna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SITHCCC043

Appendix C – Workflow Template

Ingredient list

Use the following templates to calculate the ingredients and quantities that you will require to prepare
your dishes.

Quesadilla with Pico de Gallo


Recipe 1

Serves
5

Number of serves required


20
Ingredient Qty Qty/serves Qty x serves required
1.6*20=32
Tortillas 8 8/5=1.6
3.2*20 =64 oz
Shredded cheese 16 oz 16/5= 3.2oz
0.15*20=3 cups
Shredded chicken 3 cups 3/5= 0.15cups
0.4*20=8 cups
Pico de Gallo 2 cups 2/5=0.4 cups

Recipe 2
Stuffed French Toast with Fresh Berries

Serves
6

Number of serves required


20
Ingredient Qty Qty/serves Qty x serves required
Mixed fresh berries
(strawberries, raspberries,
blueberries and/or
blackberries) 2 cups 2/6 =0.3 cup 0.3*20=6cups
2 2/6= 0.3 0.3*20=6
Granulated sugar tablespoons tablespoon tablespoons

Lowfat ricotta cheese 3 cup 3/6=0.5 cup 0.3*20=6cups

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SITHCCC043

Strawberry preserves 3 cup 3/6=0.5 cup 0.3*20=6cups

Large eggs 3 3/6 =0.5egg 0.5*20=6eggs

Fat Free Milk 2/3 cup 1/30 cup 13 1/3 cups


2 2/6= 0.3 0.3*20=6
Packed brown sugar tablespoons tablespoon tablespoons
2 2/6= 0.3 0.3*20=6
Vanilla extract tablespoons tablespoon tablespoons

French bread (slices) 12 slices 12/6=0.5 slices 0.5*20=10 slices

Recipe 3
Veggie Breakfast Bowl with Quinoa

Serves
6
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required


Cooked quinoa [Instant
Pot method or Stovetop
method] 1 cup 1/6 =0.16cup 0.16*20=3.33cups
Unsweetened plain non-
dairy milk 2 cups 2/6 =0.3 cup 0.3*20=6cups
Unsweetened, unsalted 2 2/6= 0.3 0.3*20=6
creamy nut or seed butter tablespoons tablespoon tablespoons
2 2/6= 0.3 0.3*20=6
Pure maple syrup tablespoons tablespoon tablespoons

Ground cinnamon 1/2 teaspoon 0.5/6=0.08teaspoon 0.8*20=6 teaspoons

Pinch of fine salt As needed As needed As needed

Pure vanilla extract 1/2 teaspoon 0.5/6=0.08teaspoon 0.8*20=6 teaspoons

Recipe 4
Green Smoothie Bowl with Superfoods
6
Serves

20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

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SITHCCC043

Frozen mango 1 cup 1/6 =0.16cup 0.16*20=3.33cups

Loose baby spinach 1 cup 1/6 =0.16cup 0.16*20=3.33cups


Banana (halved and
divided) 1 1/6=0.16 0.16*20=3.33
Protein milk or milk of
choice 1/2 cup 0.5/6=0.08 cup 0.8*20=6 cup

Yogurt (dairy-free cocoyo) 1/4 cup 0.25/6=0.04cup 0.04*20=0.8 cups

Diced mango 1/3 cup 0.3/6=0.05cup 0.05*20=10 cups

Strawberries 1/3 cup 0.3/6=0.05cup 0.05*20=10 cups


Unsweetened coconut 2 2/6= 0.3 0.3*20=6
flakes tablespoons tablespoon tablespoons

Recipe 5
Classic Breakfast Croissant Sandwich
4
Serves

20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required


2 2/4= 0.5*20=10
Dijon mustard tablespoons 0.5tablespoon tablespoons
2 2/4= 0.5*20=10
Salted butter tablespoons 0.5tablespoon tablespoons
2 2/4= 0.5*20=10
Honey tablespoons 0.5tablespoon tablespoons

Croissants 4 large 4/4=1 large 1*20=20 large


Cheese (e.g., gouda, baby
swiss, cheddar, etc.) 8 slices 8/4=2 slice 42*20=40 slices

Deli-sliced ham 1/2 pound 0.5/4=0.125 pound 0.125*20=2.5 pounds

Cooked bacon 8 slices 8/4=2 slice 42*20=40 slices

Large eggs 5 5/4=1.25 1.25*20=25 eggs

Quality and style requirements

(Summarise the required quality and style requirements for your dishes. How will you know that you have

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SITHCCC043

achieved the required standards?)

Required Standards:
 Fresh, high-quality ingredients
 Perfectly cooked dishes with balanced flavors
 Visually appealing presentation
 Pleasing texture and consistency
 Accommodation of dietary needs
 Enjoyable dining experience
Achieving Standards:
 Source quality ingredients
 Train staff for accurate preparation
 Pay attention to detail in cooking and presentation
 Gather feedback from guests
 Continuously improve recipes and techniques

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SITHCCC043

Work schedule

(Develop a workflow schedule for the special function service.)

Time Task Equipment Notes / Responsibility


6:00 AM Preparing mise en place Knives, cutting boards Chef and kitchen staff to
chop vegetables, prep
ingredients
6:30 AM Cooking breakfast meats Skillet, grill Chef to cook bacon,
sausage, etc.
6:45 AM Preparing breakfast sides Saucepans, toasters Kitchen staff to cook eggs,
toast bread
7:15 AM Setting up buffet stations Chafing dishes, serving platters Server to set up buffet with
hot and cold items
7:30 AM Guest arrival and service begins N/A Servers to greet guests,
offer beverages
8:00 AM Service continues N/A Servers to replenish buffet,
attend to guests
9:00 AM Service concludes N/A Kitchen staff to clean up,
store leftovers
9:30 AM Post-event cleanup Cleaning supplies All staff to clean kitchen,
dining area
10:00 AM Shift ends N/A Staff to clock out and
depart

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