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.
 Meals Required: 10 meals
Ensuring Correct Number: For this preparation, I will prepare 10 portions of Chicken Supreme with
Herb Stuffing. Both portions will be weighed and portioned equally so there will not be any inequality.
During plating, I will try to be mindful of the portions and make sure each meal is within the required
portion size.

 Calculate the number of portions that you need (show your workings).

 Portions Needed:
o For 10 meals, we need 10 portions of Chicken Supreme.
o Workings:
 Recipe serves 1 portion.
 Required servings = 10
 Therefore, 1 portion x 10 servings = 10 portions

 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: Chicken Supreme with Herb Stuffing_________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken breast 1 breast 10 10 breasts (2,000g)
(200g)
Bacon strips 2 strips 10 20 strips
Herb stuffing 50g 10 500g
 Olive oil 10ml 10 100ml
Garlic (minced) 5g 10 50g
Fresh herbs (thyme, rosemary) 10g 10 100g
Salt (low-sodium) 1g 10 10g
Pepper 1g 10 10g
String for trussing As needed 10 As needed

 Select the cookery method that you will use. Explain your decision.
Method: Roasting
Explanation: Roasting is chosen because it allows the chicken to cook evenly and develop a
flavorful, crispy exterior while keeping the inside moist, especially with the added bacon barding. This
method also ensures the herb stuffing is heated through without drying out.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time: 25-30 minutes
Temperature: 180°C (350°F)
Explanation: The chicken breasts, being relatively small cuts of meat, will cook through at 180°C in
about 25-30 minutes. This temperature ensures the bacon crisps up without overcooking the
chicken. The stuffing will also reach a safe internal temperature.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: None (The bacon barding and herb stuffing provide sufficient flavor and moisture.)
Accompaniments: Roasted vegetables (carrots, parsnips, and Brussels sprouts)
Explanation: The roasted vegetables complement the Chicken Supreme by adding texture and
sweetness, which balances the savory flavor of the chicken and bacon. The natural sweetness of the
vegetables pairs well with the herb-infused stuffing.

 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?
Sauce: Light chicken gravy
Garnishes: Fresh thyme sprigs
 Explanation: The light chicken gravy adds moisture and enhances the savory flavor without
overpowering the dish. The fresh thyme sprigs reinforce the herb flavors used in the stuffing, adding
visual appeal and a fresh aroma.

 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?
Selection Process:
Poultry Products: I will choose fresh, high-quality chicken breasts that are firm, plump, and have a
uniform pale pink color. They should be free from any unpleasant odors and discoloration.
Other Ingredients: I will select fresh herbs, ensuring they are vibrant and aromatic, and check that
the bacon is fresh with no signs of spoilage.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and expiration dates.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Roasting pan

Oven

Trussing string

Basting brush

Mixing bowl (for stuffing)

Thermometer (for checking internal temperature)

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. Knives
will be sharpened, and the oven will be preheated to the required temperature. The roasting pan and
mixing bowls will be checked for cleanliness and prepared for use.

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.
 Meals Required: 8 meals
Ensuring Correct Number: I will prepare 8 portions of Duck à l'Orange. Each portion will be carefully
measured, and the ingredients will be portioned accordingly to ensure consistency. I will double-
check the portion sizes during plating to ensure that each meal meets the required standard.

 Calculate the number of portions that you need (show your workings).

 Portions Needed:
o For 8 meals, we need 8 portions of Duck à l'Orange.
o Workings:
 Recipe serves 1 portion.
 Required servings = 8
 Therefore, 1 portion x 8 servings = 8 portions

 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: ______________________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Duck breast 1 breast 8 8 breasts (2,000g)
(250g)
Orange juice (fresh) 50ml 8 400ml
Orange zest 1 tsp 8 8 tsp
Honey 10g 8 80g
White wine vinegar 10ml 8 80ml
Gluten-free soy sauce 5ml 8 40ml
Garlic (minced) 5g 8 40g
 Fresh thyme 5g 8 40g
Salt 1g 8 8g
Pepper 1g 8 8g
Olive oil 10ml 8 80ml
Mixed greens (for sautéing) 50g 8 400g

 Select the cookery method that you will use. Explain your decision.
Method: Sautéing followed by Roasting
Explanation: Sautéing the duck breast first allows the skin to crisp up and develop a rich flavor.
Roasting completes the cooking process, ensuring the duck breast is cooked evenly while retaining
its moisture. This method is ideal for achieving the perfect combination of a crispy exterior and a
tender, juicy interior.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time: Sautéing for 3-4 minutes per side, followed by roasting for 12-15 minutes.
Temperature: Sautéing at medium-high heat (approximately 180°C/350°F) and roasting at 180°C
(350°F).
Explanation: Sautéing the duck breast at medium-high heat crisps the skin without overcooking the
meat. Roasting at 180°C ensures that the duck is cooked through to a medium-rare or medium level,
maintaining its tenderness and flavor.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: Brine made with salt, sugar, and fresh herbs (thyme and rosemary).
Accompaniments: Sautéed greens (spinach, kale, and Swiss chard)
Explanation: The brine enhances the flavor and moisture of the duck breast, ensuring it remains
tender after cooking. The sautéed greens provide a fresh, slightly bitter contrast to the sweet and
tangy orange sauce, creating a well-balanced dish.

 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?
Sauce: Gluten-free orange reduction (orange juice, honey, white wine vinegar, and gluten-free soy
sauce)
Garnishes: Orange zest and fresh thyme sprigs
 Explanation: The orange reduction sauce complements the rich flavor of the duck by adding a sweet
and tangy element. The gluten-free preparation accommodates dietary restrictions without
compromising flavor. The orange zest and fresh thyme garnish reinforce the citrus and herb flavors
in the dish, while adding visual appeal.

 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?
Selection Process:
Poultry Products: I will choose fresh, high-quality duck breasts that are firm, plump, and have a
uniform dark red color. The breasts should be free from any unpleasant odors or discoloration.
Other Ingredients: Fresh oranges will be selected for their bright color and firm texture, ensuring
maximum juice and flavor. The greens will be chosen based on their freshness, with vibrant colors
and no signs of wilting or spoilage.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and expiration dates.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Sauté pan

Roasting pan

Oven

Zester

Measuring cups and spoons

Thermometer (for checking internal temperature)

Tongs (for handling the duck breasts)

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. Knives
will be sharpened, and the oven will be preheated to the required temperature. The sauté and roasting
pans will be checked for cleanliness and prepared for use.
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.
 Meals Required: 6 meals
Ensuring Correct Number: I will prepare 6 portions of Braised Pheasant. To ensure the correct
number of meals is produced, I will carefully measure and portion each serving according to the
recipe. I will also keep track of the number of portions plated and double-check them against the
meal requirement to confirm accuracy.

 Calculate the number of portions that you need (show your workings).

 Portions Needed:
o For 6 meals, we need 6 portions of Braised Pheasant.
o Workings:
 Recipe serves 1 portion.
 Required servings = 6
 Therefore, 1 portion x 6 servings = 6 portions

 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: ______________________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Pheasant legs (deboned) 1 leg (300g) 6 6 legs (1,800g)
Olive oil 10ml 6 60ml
Onion (diced) 50g 6 300g
Carrot (diced) 50g 6 300g
 Celery (diced) 50g 6 300g
Garlic (minced) 5g 6 30g
Fresh thyme 5g 6 30g
Bay leaves 1 leaf 6 6 leaves
Chicken or vegetable stock (dairy-free) 200ml 6 1,200ml
Red wine (optional) 50ml 6 300ml
Mashed potatoes (dairy-free) 150g 6 900g
Salt 1g 6 6g
Pepper 1g 6 6g

 Select the cookery method that you will use. Explain your decision.
Method: Braising
Explanation: Braising is chosen because it is ideal for cooking tougher cuts of meat, like pheasant
legs, which require slow cooking in liquid to become tender. This method allows the flavors from the
vegetables, herbs, and stock to deeply penetrate the meat, resulting in a rich and flavorful dish.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time: 1.5 to 2 hours
Temperature: 160°C (320°F)
Explanation: The low and slow cooking method at 160°C ensures that the pheasant becomes tender
without drying out. The extended cooking time allows the flavors to meld together, and the meat to
absorb the braising liquid, resulting in a moist and flavorful dish.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: None (Braising with aromatic vegetables and herbs provides sufficient flavor).
Accompaniments: Mashed potatoes (dairy-free)
Explanation: The mashed potatoes serve as a hearty base that complements the rich braised
pheasant. They absorb the braising sauce well, enhancing the overall flavor of the dish while
providing a smooth, creamy texture that contrasts with the tender meat.

 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?
Sauce: Dairy-free braising sauce (reduced stock and vegetables)
 Garnishes: Fresh thyme sprigs and a sprinkle of fresh parsley
Explanation: The dairy-free braising sauce, made from the braising liquid and reduced with the
cooked vegetables, provides a rich, deep flavor that enhances the pheasant. Fresh thyme sprigs and
parsley add a touch of color and a fresh, herbal aroma to the final presentation.

 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?
Selection Process:
Poultry Products: I will choose fresh pheasant legs that are firm, plump, and free from any off-putting
odors or discoloration. The skin should be intact and the meat should have a uniform color.
Other Ingredients: Fresh vegetables (onions, carrots, celery) will be selected based on their vibrant
color and firmness. The herbs will be chosen for their strong aroma and freshness.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and checking the expiration dates. I will also ensure that the stock used is dairy-free and meets the
special request.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Braising pan or Dutch oven

Oven

Tongs

Measuring cups and spoons

Wooden spoon for stirring

Masher (for mashed potatoes)

Thermometer (for checking internal temperature)

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. Knives
will be sharpened, and the oven will be preheated to the required temperature. The braising pan will be
checked for cleanliness and prepared for use, and all other equipment will be laid out and ready before
starting the cooking process.

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.
 Meals Required: 10 meals
Ensuring Correct Number: I will prepare 10 portions of Chicken Liver Pâté. To ensure the correct
number of meals is produced, I will carefully measure and portion each serving according to the
recipe. I will double-check the portion sizes during plating to confirm accuracy and consistency
across all servings.

 Calculate the number of portions that you need (show your workings).

 Portions Needed:
o For 10 meals, we need 10 portions of Chicken Liver Pâté.
o Workings:
 Recipe serves 1 portion.
 Required servings = 10
 Therefore, 1 portion x 10 servings = 10 portions

 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: ______________________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken livers 100g 10 1,000g
 Milk (for soaking) 200ml 10 2,000ml
Butter (unsalted) 20g 10 200g
Garlic (minced) 5g 10 50g
Onion (diced) 20g 10 200g
Thyme (fresh) 5g 10 50g
Cream (optional, no alcohol) 30ml 10 300ml
Salt 1g 10 10g
Pepper 1g 10 10g
Toasted brioche 1 slice 10 10 slices (500g)
(50g)
Pickles 20g 10 200g

 Select the cookery method that you will use. Explain your decision.
Method: Sautéing
Explanation: Sautéing is chosen because it allows the chicken livers to cook quickly while retaining
their moisture and tenderness. This method also helps to develop the flavors of the garlic, onions,
and thyme, which are essential for the pâté.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time: 5-7 minutes
Temperature: Medium heat on the stovetop
Explanation: Cooking the livers at medium heat for 5-7 minutes ensures they are cooked through
without becoming tough or dry. The short cooking time also helps to preserve the delicate flavor of
the livers, which is important for the pâté.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: Soaking in milk
Accompaniments: Toasted brioche and pickles
Explanation: Soaking the livers in milk helps to reduce their bitterness, resulting in a smoother, more
palatable pâté. The toasted brioche provides a crispy, buttery contrast to the creamy pâté, while the
pickles add a tangy, acidic element that balances the richness of the dish.

 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?
Sauce: None (pâté is served as is)
 Garnishes: Fresh thyme sprigs
Explanation: The pâté itself is rich and flavorful, so no additional sauce is needed. Fresh thyme
sprigs are used as a garnish to enhance the presentation and reinforce the herbal notes in the pâté,
adding both visual appeal and aroma.

 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?
Selection Process:
Poultry Products: I will choose fresh chicken livers that are bright in color, firm to the touch, and free
from any unpleasant odors. The livers should be inspected for any signs of spoilage or discoloration.
Other Ingredients: Fresh herbs and vegetables will be selected based on their vibrant color and
strong aroma. The butter should be unsalted and fresh, and the cream, if used, should be of high
quality with no alcohol content.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and checking expiration dates. The milk used for soaking the livers should be fresh and cold.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Sauté pan

Blender or food processor (for blending the pâté)

Sieve (for a smooth texture)

Measuring cups and spoons

Mixing bowl (for soaking the livers)

Spatula

Serving dishes (for the pâté)

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. The sauté
pan will be preheated to the correct temperature, and the blender or food processor will be set up and
ready for use. All other equipment will be laid out and prepared before starting the cooking process.
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.
 Meals Required: 8 meals
Ensuring Correct Number: I will prepare 8 portions of Grilled Quail with Honey Glaze. To ensure the
correct number of meals is produced, I will carefully portion each quail, double-check the number of
portions before cooking, and monitor plating to ensure consistency.

 Calculate the number of portions that you need (show your workings).

 Portions Needed:
o For 8 meals, we need 8 portions of Grilled Quail.
o Workings:
 Recipe serves 1 portion.
 Required servings = 8
 Therefore, 1 portion x 8 servings = 8 portions

 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: ______________________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Quail (whole) 1 quail 8 8 quails (1,200g)
(150g)
Olive oil 10ml 8 80ml
Paprika 2g 8 16g
Cumin 2g 8 16g
 Coriander (ground) 2g 8 16g
Garlic powder 1g 8 8g
Salt 1g 8 8g
Pepper 1g 8 8g
Honey (for glaze, without added sugar) 20g 8 160g
Lemon juice (for glaze) 5ml 8 40ml
Fresh thyme (for glaze) 5g 8 40g
Couscous 50g 8 400g
Chicken stock (for couscous) 100ml 8 800ml

 Select the cookery method that you will use. Explain your decision.
Method: Grilling
Explanation: Grilling is chosen because it allows the quail to cook quickly and evenly while
developing a smoky, charred flavor that complements the spices in the dry marinade. Grilling also
ensures that the skin becomes crispy while the meat remains tender.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time: 10-12 minutes, turning halfway through.
Temperature: Medium-high heat (about 200°C/390°F).
Explanation: Grilling the quail at medium-high heat for 10-12 minutes ensures that the quail is
cooked through while achieving a crispy exterior. Turning the quail halfway through cooking ensures
even browning and cooking on both sides.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: Dry marinade with spices (paprika, cumin, coriander, garlic powder)
Accompaniments: Couscous
Explanation: The dry marinade imparts a robust flavor to the quail, complementing the smoky taste
achieved through grilling. The couscous serves as a light, fluffy accompaniment that absorbs the
honey glaze, providing a balanced and satisfying dish.

 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?
Sauce: Honey glaze (honey, lemon juice, fresh thyme)
 Garnishes: Fresh thyme sprigs
Explanation: The honey glaze adds a sweet and tangy flavor to the grilled quail, enhancing its natural
richness. The fresh thyme in the glaze and as a garnish adds an herbal note that complements the
spices in the marinade and ties the flavors together.

 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?
Selection Process:
Poultry Products: I will choose fresh quails that are plump, firm, and free from any unpleasant odors
or discoloration. The quails should have smooth, intact skin.
Other Ingredients: Fresh herbs and spices will be selected based on their strong aroma and vibrant
color. The honey should be of high quality, with no added sugars, and the couscous should be fluffy
and light when cooked.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and expiration dates. The quails will be inspected to ensure they are of uniform size for even
cooking.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Mixing bowls (for marinade and glaze)

Grill or grill pan

Tongs (for turning the quail)

Basting brush (for applying glaze)

Measuring cups and spoons

Saucepan (for cooking couscous)

Serving plates

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. The grill
will be preheated to the correct temperature, and the mixing bowls and utensils will be laid out and
prepared before starting the cooking process. All other equipment will be checked and ready for use to
ensure a smooth workflow.

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.
 Meals Required: 12 meals
Ensuring Correct Number: I will prepare 12 portions of Poached Chicken Roulade. To ensure that the
correct number of meals are produced, I will carefully portion each roulade before cooking and
monitor the slicing and plating to ensure that each dish meets the required portion size.

 Calculate the number of portions that you need (show your workings).
Portions Needed:
For 12 meals, we need 12 portions of Poached Chicken Roulade.
Workings:
Recipe serves 1 portion.
Required servings = 12
Therefore, 1 portion x 12 servings = 12 portions

 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: ______________________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken breast 1 breast 12 12 breasts (2,400g)
(200g)
Spinach (fresh) 50g 12 600g
 Ricotta (low-fat) 30g 12 360g
Garlic (minced) 5g 12 60g
Olive oil 10ml 12 120ml
Salt 1g 12 12g
Pepper 1g 12 12g
Fresh herbs (thyme, rosemary) 5g 12 60g
Chicken stock (for poaching) 250ml 12 3,000ml
Cream (light, for sauce) 30ml 12 360ml
Butter (for sauce) 10g 12 120g
Steamed vegetables (carrots, broccoli, 100g 12 1,200g
etc.)

 Select the cookery method that you will use. Explain your decision.
Method: Poaching followed by Sous Vide
Explanation: Poaching is chosen to gently cook the chicken roulade without drying it out, preserving
its moisture and tenderness. The sous vide technique ensures that the roulade is cooked evenly
throughout, resulting in a perfectly tender and juicy dish.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Time:
Poaching: 15-20 minutes
Sous Vide: 1.5 hours at 65°C (149°F)
Temperature:
Poaching in chicken stock at a gentle simmer (around 80°C/176°F).
Sous Vide at 65°C (149°F).
Explanation: Poaching at a low temperature ensures that the chicken remains tender and moist,
while sous vide cooking allows precise control over the final texture, ensuring the roulade is cooked
evenly without overcooking.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?
Marinades: None (The spinach and ricotta stuffing provides sufficient flavor).
Accompaniments: Steamed vegetables (carrots, broccoli, etc.)
Explanation: Steamed vegetables complement the lightness of the poached chicken roulade,
providing a balanced and nutritious dish. The vegetables add color, texture, and a fresh contrast to
the creamy roulade.
 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?
Sauce: Light cream sauce (made with light cream, butter, and herbs)
Garnishes: Fresh thyme sprigs and a sprinkle of finely chopped parsley
Explanation: The light cream sauce adds richness and moisture to the dish without overpowering the
delicate flavors of the chicken and stuffing. The fresh herbs used as garnishes enhance the dish's
visual appeal and add a subtle herbal aroma that complements the flavors.

 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?
Selection Process:
Poultry Products: I will choose fresh chicken breasts that are plump, firm, and free from any off-
putting odors or discoloration. The breasts should be of uniform size to ensure even cooking.
Other Ingredients: Fresh spinach will be selected for its vibrant color and crisp texture. The ricotta will
be low-fat, smooth, and creamy. All herbs and vegetables will be fresh, with no signs of wilting or
spoilage.
Quality Check: All ingredients will be checked for freshness by examining their appearance, smell,
and expiration dates. The chicken stock should be clear and aromatic, with no signs of spoilage.

 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?

Equipment Needed:

Chef’s knife

Cutting board

Rolling pin (if needed for flattening the chicken)

String (for tying the roulade)

Sous vide machine and bags

Large pot (for poaching)

Sauté pan (for the cream sauce)

Tongs (for handling the roulades)

Measuring cups and spoons

Steamer (for vegetables)

Serving plates

Ensuring Readiness:

I will inspect all equipment to ensure they are clean, sanitized, and in good working condition. The sous
vide machine will be preheated to the correct temperature, and the poaching pot and sauté pan will be
prepared for use. All other equipment will be laid out and ready to ensure a smooth workflow during
preparation and cooking.