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    SITHCCC006 Food Preparation List Blank Dishes1-4

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    zamuel capalungan
    The document is a food preparation list that includes ingredients and equipment needed for 33 recipes. It provides the ingredient name, amount, and unit of measurement for each recipe. It also lists the number of portions each recipe makes. Equipment like bowls, pans, and utensils required to make each recipe are specified. The list aims to prepare ingredients efficiently based on the number of portions required for each menu item.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    SITHCCC006 Food Preparation List Blank Dishes1-4

    Uploaded by

    zamuel capalungan
    43 views6 pages
    The document is a food preparation list that includes ingredients and equipment needed for 33 recipes. It provides the ingredient name, amount, and unit of measurement for each recipe. It also lists the number of portions each recipe makes. Equipment like bowls, pans, and utensils required to make each recipe are specified. The list aims to prepare ingredients efficiently based on the number of portions required for each menu item.

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    SITHCCC006 Food Preparation List Blank Dishes1-4

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    The document is a food preparation list that includes ingredients and equipment needed for 33 recipes. It provides the ingredient name, amount, and unit of measurement for each recipe. It also lists the number of portions each recipe makes. Equipment like bowls, pans, and utensils required to make each recipe are specified. The list aims to prepare ingredients efficiently based on the number of portions required for each menu item.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    43 views6 pages

    SITHCCC006 Food Preparation List Blank Dishes1-4

    Uploaded by

    zamuel capalungan
    The document is a food preparation list that includes ingredients and equipment needed for 33 recipes. It provides the ingredient name, amount, and unit of measurement for each recipe. It also lists the number of portions each recipe makes. Equipment like bowls, pans, and utensils required to make each recipe are specified. The list aims to prepare ingredients efficiently based on the number of portions required for each menu item.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 6

    FOOD PREPARATION LIST

    ingredient amount is for the number of portions

    Recipe
    Fruit salad Caesar salad with grilled Spinach,
    chicken beetroot ,
    and feta,
    poached caramellised
    egg walnut, sweet
    potato salad

    No.
    #30 #31 #32
    Portions 5 1 1 1
    Ingredient Measure
    Dry stores
    Sugar g
    Glucose g
    Olive oil ml 70 10 27.5
    Anchovy fillets ea 1
    Walnuts g 37.5
    Honey g 2.5
    Raw sugar g 3.125
    White vinegar ml 10
    White wine vinegar ml
    Olives - black ea
    Green pepper stuffed olives ea
    Pickled vegetables g

    Dairy
    Parmesan (shaved) g 20
    Feta g 37.5
    Small balls of bocconcini ea

    Eggs
    Whole ea 0.6 1

    Fruit and veg


    Orange g 80
    Apple g 80
    Pineapple g 80
    Melon g 80
    Grapes g 80
    Pear g 80
    Banana g 80
    Peaches g 80
    Cherries g 80
    Lettuce - Cos leaves 4
    Garlic cloves 0.4
    Lemons for juicing - 1 lemon =100ml ml 20 10
    Beetroot - small ea 4
    Baby spinach leaves g 25
    Red onion ea 0.25
    Sweet potato g 200
    Red capsicum ea
    Rockmelon ea
    Radicchio leaves ea
    Cherry tomatoes ea

    Meat
    Bacon rashers ea 1
    Chicken breast - small approx 100g ea 1
    Salami slice
    Proscuitto

    Seafood
    Cooked king prawns ea

    Condiments
    Black pepper x
    Salt x
    Sea salt - coarse x
    Ground coriander x
    Cumin x
    Cayenne pepper x
    Dijon mustard g

    Other
    White bread g 40
    Grisini breadsticks ea
    the number of portions in the orange cells

    Antipasto Mustard Stock


    vinaigrette syrup

    #33 #Gen21 #Gen14


    1 1 5
    TOTAL

    100 100
    10 10
    75 37.5 220
    3 4
    37.5
    2.5
    3.125
    10
    25 12.5 37.5
    5 5
    5 5
    50 50

    20
    37.5
    2 2

    1.6

    80
    80
    80
    80
    80
    80
    80
    80
    80
    1 5
    0.4
    30
    4
    25
    0.25
    200
    0.5 0.5
    0.16 0.16
    2 2
    5 5

    1
    1
    3 3
    3 3

    x x x
    x x x
    x
    x
    x
    x
    2.5 2.5

    40
    6 6
    EQUIPMENT REQUIRED

    Recipe
    Fruit salad Caesar salad with grilled
    chicken and
    poached egg

    Cutting boards and knives required for all recipes

    No.
    #30 #31
    Bowl x x
    Mixing spoon - large x
    Frying pan x x
    Tongs x x
    Vegetable peeler x x
    Saucepan x
    Whisk x
    Slotted spoon x
    Roasting pan
    Baking tray
    Salad spinner x
    Spoon
    Storage Containers x
    Spinach, Antipasto Mustard Stock syrup
    beetroot , vinaigrette
    feta,
    caramellised
    walnut, sweet
    potato salad

    #32 #33 #Gen21 #Gen14


    x x
    x x
    x
    x x
    x
    x
    x

    x
    x x
    x
    x
    x x x x

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