Meal Planning, Management and Service

Name:______Period:______Score______/______Food & Nutrition II Unit 9 Meal Planning, Management and Service PERFORMANCE OBJECTIVE 10 Plan, prepare, and evaluate one meal using meal planning elements.

STANDARD 9 Identify and apply the elements of meal planning, meal management, and meal service.

Objective 1: Incorporate the current Dietary Guidelines and MyPlate when planning nutritionally balanced meals. Objective 2: Plan, prepare and evaluate aesthetically pleasing meals. a. Color b. Texture c. Flavor d. Temperature e. Size and shape f. Food presentation (plating) Objective 3: Discuss the factors that influence food costs/budget when meal planning. Objective 4: Create a work plan (see FCCLA STAR Culinary Arts event) Objective 5: Identify and demonstrate proper table setting and etiquette. a. Recognize the steps and elements necessary to present a place setting. b. Identify and demonstrate correct dining etiquette – tipping, napkin and flatware placement, cell phone use, and table manners. Time Management & Meal Planning

Time Management

1. ______the kitchen 6. Prepare ______quantities of food at one 2. Assemble all ______and ______time and ______some for later. before beginning. 7. Evaluate the use of convenience foods to save 3. Work on ______items at the same time – time; this may ______expense or ______this takes practice! quality 4. Clean up ______! 8. At times the time saved is more important than 5. Implement ______-______shopping the additional ______. strategies (list according to location).

Meal Planning

What is wrong with each meal? Breakfast:______Lunch:______Dinner:______

A good meal will provide the following: 1. Follow the ______: low ______, ______, and ______and will include whole ______, fruit and vegetables. 2. Follow ______. 3. Maintain nutritional ______. 4. Incorporate ______guidelines

Aesthetic Guidelines: Color:______Texture:______Flavor:______Temperature:______Size & Shape:______Spaghetti and Marinara Sauce

Basic Egg Pasta

2 large eggs ½ Tbsp water 1 ¾ cups sifted all-purpose flour ¼ tsp salt

Place eggs, water, four, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1-2 minutes. Let it rest for 20 minutes. Divide dough into 2 pieces before processing with pasta maker. Follow instructions for rolling pasta and cooking on pasta machine instructions.

Marinara Sauce

2 Tbsp olive oil 2 garlic cloves, minced 1 ½ Tbsp tomato paste 1 (14-oz) can crushed tomatoes, including liquid 1 ½ tsp dried basil

Heat oil in a saucepan over medium heat. Add garlic, and cook, stirring constantly, about 1 minute or until pale golden. Add tomato paste, and cook, stirring constantly, 1 minute. Add crushed tomato and basil, and simmer 10 minutes.

Cleaning Assignments

Wash Dishes: ______Dry Dishes: ______Put Dishes Away: ______Wipe off Counters: ______Sweep Floors: ______Dry Sinks & Towels to Basket: ______Even though this place setting looks correct; identify the seven errors below:

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

7. ______TABLE SETTING AND ETIQUETTE

1. Setting the table influences a. ______b. ______c. ______

2. Three Components of a Place Setting a. ______b. ______c. ______

3. Cover a. ______b. ______

4. Proper Dinnerware Placement a. Dinner Plate:______b. Bread/Butter Plate:______c. Salad Plate:______d. Soup Bowl:______

5. Types of Flatware a. ______b. ______c. ______

6. Proper Flatware Placement a. How many inches from the table’s edge?______b. Forks:______c. Knives and Spoons:______d. Arrange in order of what?______e. Forks with tines where?______f. Knives with sharp cutting edge towards where?______g. Spoons with the bowls (of the spoon) where?______h. Butter knife placed where?______7. Proper Glassware Placement a. Water goblet:______b. Other beverage glasses:______c. Cup and saucer:______

8. Placement of Napkin a. Three places: a.i. ______a.ii. ______a.iii. ______b. When napkin is removed, it should never what?______

9. Common Rules of Etiquette a. Sitting down:______b. Passing food:______c. Napkin: c.i. ______c.ii. ______c.iii. ______c.iv. ______d. When eating with a small group:______e. Follow the actions of whom?______f. Avoid talking with what in your mouth?______g. Chew with your mouth what?______h. Cut food:______i. How should you sit at the table?______j. Avoid leaning on what at the table?______k. When finished with soup:______l. Eating a roll/bread: l.i. ______l.ii. ______m. Tipping Etiquette:______n. Where to tip?:______o. Cell Phone Etiquette: o.i. ______o.ii. ______o.iii. ______o.iv. ______Table Manners

Underline the word or words that make the sentence read correctly.

1. In taking your place at the table, sit down from (the right side of the chair) (the left side of the chair) (either the right or the left side of the chair).

2. Sit comfortably at the table, with your feet (on the chair) (around the chair) (on the floor).

3. Begin to eat (as soon as you are seated) (when everyone has been served) (when you are served).

4. (Lots of food) (Expensive food) (A cheerful conversation) add to the enjoyment of a meal.

5. Food should be taken from the (the side of the spoon) (the tip of the spoon) (either the side or the tip of the spoon).

6. While you are eating, keep (the elbows on the table) (one elbow on the table) (the elbows off the table).

7. It is proper to (talk with your mouth full of food) (chew with your lips open) (chew with your lips closed).

8. Keep knife and fork after they have been used (on the plate) (on the table) (either on the plate or the table).

9. Spoons are used for (sipping beverages) (tasting beverages) (eating mashed potatoes).

10. When drinking water, hold the glass (with both hands) (near the base) (around the rim).

11. When you pass your plate for a second helping, the silverware should (be taken from your plate) (left on your plate) (held in your hand).

12. When bread is served at the meal (butter a whole piece at a time) (cut piece in half and butter it) (break off a small piece and butter it).

13. Toothpicks should (be on the table) (be passed) (be used in private).

14. Used silverware is (sometimes placed on the tablecloth) (never placed on the tablecloth) (placed with handles on the tablecloth).

15. When food you dislike is served to you (do you take it) (eat what you can) (tell the hostess you do not like it).

16. It (is proper) (is not proper) (is sometimes proper) to cut all the meat on the plate before starting to eat.

17. Relishes taken from a relish dish (should be placed) (should never be placed) (are sometimes placed) on the tablecloth.

18. In using a soup spoon, dip the spoon (toward the front of the bowl) (towards the back of the bowl) (either the front or the back of the bowl). 19. When you have finished eating, place the knife and fork (on the table) (on the plate) (neither on the plate or the table).

20. (Push your plate back) (Push your plate to one side) (Leave your plate in place) when you have finished eating.

21. At the close of the meal, place your napkin (on the table) (on your chair) (on your plate).

22. List:

A. Five finger foods

B. Five foods you use your spoon for eating

C. Five foods you use your fork for eating

D. Five ways to use your knife