NAME: ______________________
PERSONAL LAB EVALUATION FOR BREAKFAST
MENU (in menu format):
PRODUCT EVALUATION:
Appearance (Does your breakfast have eye appeal?)
Flavour
PROCEDURE EXPLANATION:
Explain the safety precautions and sanitation guidelines used during food
preparation.
Explain the basic cooking methods and food preparation skills used.
MEAL PLANNING PROCESS EVALUATION:
1. What was the most successful aspect of this activity?
2. What were some of the difficulties you experienced while planning or preparing your
breakfast and how did you solve these?
3. What are your suggestions for changes or improvement?
NAME: ______________________
PERSONAL LAB EVALUATION FOR PORTABLE LUNCH
MENU (in menu format):
PRODUCT EVALUATION:
Appearance (Does your lunch have eye appeal?)
Flavour
PROCEDURE EXPLANATION:
Explain the safety precautions and sanitation guidelines used during food
preparation.
Explain the basic cooking methods and food preparation skills used.
MEAL PLANNING PROCESS EVALUATION:
1. What was the most successful aspect of this activity?
2. What were some of the difficulties you experienced while planning or preparing your
lunch and how did you solve these?
3. What are your suggestions for changes or improvement?
NAME: ______________________
PERSONAL LAB EVALUATION FOR DINNER
MENU (in menu format):
PRODUCT/TABLE EVALUATION:
Appearance
Flavour
Were all foods served at the correct temperature - hot foods hot, cold
foods cold?
Was the table setting and service appropriate? Please explain.
PROCEDURE EXPLANATION:
Explain the safety precautions and sanitation guidelines used during food
preparation.
Explain the basic cooking methods and food preparation skills used.
MEAL PLANNING PROCESS EVALUATION:
1. What was the most successful aspect of this activity?
2. What were some of the difficulties you experienced while planning or preparing your
dinner and how did you solve these?
3. What are your suggestions for changes or improvement?
NAME: ______________________
PERSONAL LAB EVALUATION FOR SPECIAL OCCASION
MENU (in menu format):
OCCASION EVALUATION:
Food Products
Were all foods served at the correct temperature - hot foods hot, cold
foods cold?
Was the table setting and service appropriate? Please explain.
Other than the food, what made this meal special.
Group Process Evaluation
As you were planning your menu and allocation of tasks:
Did anyone volunteer for any jobs? Were compromises made?
Did someone become the leader of the Did anyone get their own way?
group?
Did anyone get mad or were all the decisions made
Did one person make all the decisions? calmly?
Did anyone refuse any jobs? Did each member of the group participate equally?
Did anyone distract you from the task at Did some or everyone argue?
hand?
Did everyone work together to achieve the final
Was anyone reluctant to participate goal?
(they would prefer to plan everything
themselves)? Was the decision making process positive or
difficult?
NAME: ______________________
LAB PREP
TIME PLANNING FOR MORE THAN ONE COOK
Reference: Meal Preparation
Derek, Karen, Laura and Josh decided to prepare the following menu for their
dinner.
Tossed Salad
Spaghetti and Meat Sauce
Garlic Toast
Chocolate Pudding
Milk Tea/Coffee
1. List the Tasks to be done for each menu item and how long it will take:
MENU ITEM TASKS TO BE DONE TIME
Tossed Salad
Spaghetti
Meat Sauce
Garlic Toast
Chocolate Pudding
2. Decide Who Does What and When.
INDIVIDUAL NAMES
TIME
SERVING 11:00am 11:00am 11:00am 11:00am
TIME
CLEANUP
DUTY
NAME: ______________________
LAB PREP
SPECIAL OCCASION MENU PLAN Group Members:
_____________
References: Special Occasions and Meal Preparation ______________
______________
______________
Purpose of the Special Occasion:
Where will it take place? Will it be informal or formal dining?
How many people will you invite? Who will you invite?
When will this take place?
What will be the theme of this special occasion?
Menu (in menu format)
**The menu items which require a recipe and
include these recipes with your plan.
Market Order Date Required ___________________
Organize your shopping list before placing the items on the market order
Amount Ingredient Cost On Buy
Hand
Budget Estimate: _____ Actual Cost: ______ Per person: ______
NAME: ______________________
LAB PREP
Special Occasion Menu Plan continued
Managing Time
1. List the Tasks to be done for each menu item and how long it will take:
MENU ITEM TASKS TO BE DONE TIME
2. Decide Who Does What and When.
INDIVIDUAL NAMES
TIME
SERVING
TIME
CLEANUP
DUTY
Table Setting (diagram)
What type of table service will you use?
Reminder: Include your recipes with this plan.