Grade 11 -
Cafeteria Training - Principles of Food Preparation

Prescribed Learning Outcomes

• describe the organization and operation of a food-service operation
• use appropriate commercial food-service terminology
• use metric, imperial, and American systems of measurement
• demonstrate an ability to read and comprehend recipes
• describe cooking and baking principles
• describe how principles of nutrition can be used in food preparation
• describe principles of purchasing, receiving, storage, and waste management in a food-service operation

To view the prescribed learning outcomes for Cafeteria Training - Principles of Food Preparation in grade 12 click on an icon below.

Suggested Instructional Strategies

• Demonstrate correct measuring techniques and use of equipment. Have students work in groups to measure ingredients accurately using metric, imperial, and American systems of measurement.
• Distribute a recipe in which the steps in the method of preparation are out of order. Have each student reorder the steps so that the food product can be successfully prepared.
• To illustrate the principles of emulsification, break an emulsified dressing or sauce and demonstrate the procedure for correcting it. Ask students to summarize the procedure in their log books.
• Invite a meat cutter to demonstrate cutting a side of meat. Ask students to describe the relationship between the location of the cut on the carcass, the appropriate cooking method, and the tenderness of the cooked product.
• Have students prepare and bake gluten balls, using several types of flour. Ask them to record their observations about gluten development and its effect on baked goods.
• Lead a class discussion on healthy food choices available in the school cafeteria. Have students create and display collages of foods, contrasting healthy and unhealthy food choices.
• Divide the class into four teams according to the food groups in Canada's Food Guide to Healthy Eating. Ask each team to research the cooking principles involved in preparing representative foods from its food group, then share their findings with the class.
• Suggest that students investigate the potential effects of the food-service industry on the environment. Ask them to interview managers of hotels or resorts to determine the waste-management procedures used in their establishments.

• After students reorder the steps in a recipe, have them prepare the food product. Look for evidence that they:
  • consider alternatives and choose the correct order
  • follow all the steps in sequence
  • identify the appropriate techniques and required equipment
  • successfully create the desired product
• When students research cooking principles for the four food groups, work with them to develop assessment criteria. Criteria might include the accurate identification and description of:
  • principles of nutrition used in preparation of the foods
  • cooking methods that retain nutrients
  • principles that retain nutrition in food storage
  • practices that retain nutrition in food presentation
• Arrange a tour of a commercial kitchen. Ask students to record how waste is managed and recycled and to describe the process of purchasing and receiving supplies. Have them complete entries in their log books, noting the similarities and differences between the commercial kitchen and the cafeteria kitchen in which they work. Look for evidence that they:
  • accurately note similarities and differences
  • offer reasons for the differences
  • note effective waste management and recycling practices
• Have students prepare a food product, all following the same recipe. Compare the results, discussing possible reasons for differences in consistency, quality, and portion control. Note to what extent individual students:
  • measure correctly
  • understand the terminology in the recipe
  • use correct techniques for specific food preparation
  • follow the correct sequence of steps
  • use accurate temperature control and timing

• FoodTrack Program
• Professional Cooking, Third Edition

• The Cholesterol Factor
• The Light Gourmet Series

• DINE Nutrient Analysis

• On Cooking

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