Food Studies 10, 20, 30
FOOD7
Module 7: Meal Preparation and Service (Core)
Outcome
Investigate elements of meal preparation, serving and dining.
Indicators
| (a) | Define basic cooking terminology (e.g., dice, poach, roast, dash, simmer, sear) used in meal preparation. |
| (b) | Explore table settings (e.g., formal, basic, casual) for various occasions. |
| (c) | Demonstrate formal (e.g., cutlery and napkin use, passing food) dining etiquette. |
| (d) | Plan, prepare and serve a meal at home. |
| (e) | Establish teamwork guidelines for preparing, serving and eating food in the classroom setting. |
| (f) | Discuss components to consider when serving a meal to meet nutritional and cultural needs. |
| (g) | Explore various food presentation and plating techniques (e.g., landscape, free form, alternative receptacles). |
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