PRODUCTION PLAN You are required to consult the assessor for the session to confirm the food production requirements from the session menu and standard recipes, including: Portion control. Quantities to be produced. Special customer request. Special dietary requirements. The Production Plan has the following parts: 1.1 Menu Items and Food production requirements You will identify and obtain the standard recipe for the dish/s that need to be prepared and cooked. The food production requirement will require you to produce the dish which includes food preparation lists below and a standard recipe (provided by the assessor) where you must: - Determine the timeframe/ deadline to complete the dish/s. - Determine the portion control which can be done by adjusting the recipe by multiplying or dividing all the ingredients in the standard recipe. - Determine quantities to be produced as this will also affect the quantities of ingredients required and the time needed for preparation and cooking. - Obtain information regarding special customer preferences (no sauce, medium-rare, etc.) and/or special customer dietary requirements (no salt, gluten-free, vegetarian, etc.) - Identify and list the step-by-step procedures to perform the task in a logical and sequential