COURSE FOD 2140: RUSH HOUR CUISINE

Size: px

Start display at page:

Download "COURSE FOD 2140: RUSH HOUR CUISINE"

Veronica Barton
6 years ago
Views:

1 Module of 7 Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2140: RUSH HOUR CUISINE Description: Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenience foods. Outcomes: See: Mark Guidelines: Theory/Worksheets/Personal Management Skills 20% Lab Work (incl. safety & sanitation practices) 50% Test & Reflection 30% Resources: Professional Cooking text Chapters: Mise-en-Place, Menu Lab Experience: demonstrate knowledge and skills used to enhance the ease and speed of food preparation 3.1 modify and prepare foods and/or food preparation techniques to satisfy the demands of rushhour cuisine through: adapting foods and techniques for time-saving appliances and equipment; e.g., food processor, microwave, convection oven incorporating prepared and convenience foods, evaluating for nutrition, resource use and palatability 3.2 demonstrate methods of enhancing the palatability and aesthetic appeal of foods through varied presentation techniques

2 Module of 7 MODULE 2140 Rush Hour Cuisine 1. When did Fast Foods begin to gain popularity? /1 2. Give three reasons why Fast Foods became popular? a) b) c) /3 3. There are basically 3 types of Fast Food Restaurants. Describe characteristics of each type and give examples. a) Drive In: Examples: b) Cafeteria: Examples:

3 Module of 7 c) Fast Food Restaurant Examples: 4. Complete the following chart: Type of Food Served Name of Restaurant Nutrients Provided (find in textbook - chapter 6) Hamburgers e.g. McDonalds Carbohydrates - bun, protein/fat/iron - meat, cheese - calcium, Vit C - tomato Chicken Approximate Cost (range) $ $5.00 Pizza Subs Chili or Tacos Salads/Salad Bar /5 5. List 5 restaurants considered to be in between Fast Food and Fine Dining: 1. _e.g. Boston Pizza a) List 4 time saving pieces of equipment found in LCHS kitchen and uses for each machine.

4 Module of 7 Piece of Equipment 1. Uses /4 7. COMPARE THE DIFFERENCES BETWEEN FAST FOOD AND FULL SERVICE FOR THE FOLLOWING (use your handout): 4 1. Waiters FAST FOOD FULL SERVICE DINING ROOM 2. Food order 3. Table setting 4. service 5. dishes / eating utensils 6. menu 7. cost of operation 8. cost of meal (average meal for l person) 9. wages paid 10. monetary transaction (who/when do customers pay) 11. safety and sanitation 12. employment standards

5 Module of 7 8. Describe the difference between a cafeteria and a buffet/smorgasbord a) kind of items/food served b) how much is available c) how/when do you pay for items Cafeteria: a) b) c) Buffet / Smorgasbord: a) b) c) /6 9. Benefits of Fast Food are: a) b) c) d) /4 10. Disadvantages of Fast Foods are: a) b) 11. What is the advantage of cooking in a convection oven? /1 12. If a recipe tells you to bake something at 350 degrees F in a conventional oven, what temperature should you bake the product at if you're using a convection oven? 13. What is one disadvantage/risk when using a convection oven? 14. Textbook Chapter THE MENU Offered return appealing ethnic limits variety prices Customer Preferences Read information then fill in the blanks below using the following word list:

6 Module of 7 All facilities must produce foods that is to customers and in sufficient to keep them from getting bored with the same old things. If a restaurant does not keep its customers happy, the customers will not. People are becoming more and more interested in dtrying unfamiliar foods, especially Foods. must be kept in line with the customers ability and willingness to pay. Prices, of course, place on what foods can be. 15. When planning lunch menus, it is important to consider these 3 factors: 1) 2) 3) 16. Three principles that apply when planning variety & balance in a menu are: a) b) c) 17. Three functions of nutrients are: a) b) c) 18. Seven categories of nutrients are: a) b) c) d) e) f) g) 19. A calorie is a unit of measurement used to measure. It is defined as the amount of needed to raise the temperature of 1 of water by 1 degree Celsius. 20. Carbohydrates are the most important source of food. Starches are carbohydrates. are simple carbohydrates. 21. Fiber supplies no food energy, however it is important for the proper functioning of the tracet and the elimination of body. There is evidence that sufficient dietary fiber helps prevent some kinds of. 22. Fats supply energy to the body in highly form. Some fatty acids are necessay for regulating certain body. Facts act as carriers of fat- vitamins (Vitamins A, D, E, and K). Fats may be classified as:,, and

7 Module of 7. These terms reflect differences in the composition of these fats. Saturated fats are at room temperature. Polyunsaturated and monounsaturated fats are at room temperature. is a fatty substance that has been closely linked with disease because it collects on the walls of and blocks the flow of to the heart and other vital organs. 23. Proteins are known as the blocks of the body. Proteins consist of substances called acids. Complete proteins contain all amino acids. Proteins that lack one or more of these essential amino acids are called Proteins. 24. Vitamins are essential for regulating body. Lack of vitamins causes diseases. 2 water soluble vitamins are and. 4 fat-soluble vitamins are vitamins,,, and. 25. Minerals are essential for regulating certain body. 26. List the 7 guidelines suggested for maintaining a healthful diet:

Name: Date FOD1060 started: Date FOD1060 completed: Final Mark FOD1060: 1 Credit Submitted:

Name: Date FOD1060 started: Date FOD1060 completed: Final Mark FOD1060: 1 Credit Submitted: Date FOD1060 started: Date FOD1060 completed: Final Mark FOD1060: 1 Credit Submitted: Introductory Theme: Social and Cultural Course FOD 1060: Canadian Heritage Foods Students become aware of how food