Page 4 - SITHCCC014_SG_v1.0

P a g e | 4

Select ingredients

This section addresses the following performance criteria:

• Confirm food production requirements from food preparation list and standard recipes
• Calculate ingredient amounts according to requirements

• Identify and select meat products and other ingredients from stores according to recipe,
quality, freshness and stock rotation requirements

Confirm food production requirements from food preparation list and standard recipes
Before considering food production requirements and drawing up or using food preparation lists it is
necessary to be aware of what the organisation does; that is, whether it is a restaurant, cafe, hotel,
charity, hospital, community services organisation and to the type and style of food sold or supplied
for consumption.

Confirming food preparation requirements will comprise part of the mise en place in both the
kitchen and the service area.
Calculation of amounts required will also be dependent on the menu, the time of day for which
service is being prepared, menu items and customer needs.

Preparation

Assuming that the cookery and service styles in your establishment are understood by all the staff, a
consideration when determining what steps you should take in order to prepare is, how much:

• how much food
• how many plates

• how many garnishes
• what quantity of food needs to be thawed

• what quantity of salad/s, vegetables etc. need to be prepared
Most restaurants and food service outlets will have what are called standard portion sizes. This refers
to the amount of food that is served per customer for a specific dish. The amount of food should be