TFJ2O Summative- The Funky Food Truck Experience
The food truck trend is growing in popularity here in North America. Fascination with this new way of distributing food has led to TV shows such as EAT St and social media sites followed by thousands of interested foodies. It’s true what they say, “Cook good food and they will come!”
Food truck menus vary from the wildly exotic to sweet or savoury tastes using locally grown foods. Some of the most popular trucks are preparing comfort foods served with a modern twist. For your three and a half day summative, you will be put in the drivers seat as you select, prepare and serve a dynamite food truck lunch item.
Day One-Selecting the Recipe/Plan Development (Thinking and Inquiry/Communication)
On day one, you will be asked to INDEPENDENTLY research and submit a healthy, food truck ready menu item suitable for lunch using our feature protein BEEF. Remember, this is your moment to shine-be creative and make your dish the best it can be!
Your recipe must be selected using the following criteria. Your dish must:
· include at least 1 starch
· include at least 1 full serving of vegetables (check the food guide)
· use at least 2 of the 5 main flavour categories discussed in class
· comply with PPM150 Regulations (under 10g fat and more than 2g fibre)
· be prepared using at least one moist and dry heat cooking method
· use at least 2 cutting techniques/vegetable cuts taught in class (mincing, dicing, julienne, chiffonade)
· be made in a single class period
Cost alert! The only proteins that can be used in your dish include ground beef and dairy.
Complete the submission page and along with the recipe(s), submit by the end of class.
Day Two-Understanding of Class Theory (Knowledge and Understanding)
Today you will be given a series of questions based on the recipe you have chosen. Questions will relate to the following theory topics taught in class (safety and sanitation, tool and equipment use, flavour, food presentation, and beef). You will also prepare a 5 question survey for your customers to provide you with feedback.
Complete the questions and prepare the survey with as much detail as possible and submit by the end of class.
Day Three-Food Prep and Service (Application)
I will select ONE of the recipes submitted by your group. It will be your job to direct the rest of the class as they prepare your creation to be served as the Looney Lunch special. Make sure you provide all necessary instructions for the class (size of cuts, portions, cooking instructions etc) as well as serving instructions necessary to complete your vision. (Your survey will be handed to Looney lunch customers).
Your group will prepare one of the recipes to serve at Looney Lunch.
Day Three ½-Reflection (Thinking and Inquiry/Communication)
You will be asked to reflect on the dish your group created. What were some of the successes you had preparing this recipe? What could have been done differently in order to improve the look or taste of the dish? Read the comments customers submitted. Do you think they were accurate? Why/Why not?
Complete the reflection page and submit by the end of class.
Food truck menus vary from the wildly exotic to sweet or savoury tastes using locally grown foods. Some of the most popular trucks are preparing comfort foods served with a modern twist. For your three and a half day summative, you will be put in the drivers seat as you select, prepare and serve a dynamite food truck lunch item.
Day One-Selecting the Recipe/Plan Development (Thinking and Inquiry/Communication)
On day one, you will be asked to INDEPENDENTLY research and submit a healthy, food truck ready menu item suitable for lunch using our feature protein BEEF. Remember, this is your moment to shine-be creative and make your dish the best it can be!
Your recipe must be selected using the following criteria. Your dish must:
· include at least 1 starch
· include at least 1 full serving of vegetables (check the food guide)
· use at least 2 of the 5 main flavour categories discussed in class
· comply with PPM150 Regulations (under 10g fat and more than 2g fibre)
· be prepared using at least one moist and dry heat cooking method
· use at least 2 cutting techniques/vegetable cuts taught in class (mincing, dicing, julienne, chiffonade)
· be made in a single class period
Cost alert! The only proteins that can be used in your dish include ground beef and dairy.
Complete the submission page and along with the recipe(s), submit by the end of class.
Day Two-Understanding of Class Theory (Knowledge and Understanding)
Today you will be given a series of questions based on the recipe you have chosen. Questions will relate to the following theory topics taught in class (safety and sanitation, tool and equipment use, flavour, food presentation, and beef). You will also prepare a 5 question survey for your customers to provide you with feedback.
Complete the questions and prepare the survey with as much detail as possible and submit by the end of class.
Day Three-Food Prep and Service (Application)
I will select ONE of the recipes submitted by your group. It will be your job to direct the rest of the class as they prepare your creation to be served as the Looney Lunch special. Make sure you provide all necessary instructions for the class (size of cuts, portions, cooking instructions etc) as well as serving instructions necessary to complete your vision. (Your survey will be handed to Looney lunch customers).
Your group will prepare one of the recipes to serve at Looney Lunch.
Day Three ½-Reflection (Thinking and Inquiry/Communication)
You will be asked to reflect on the dish your group created. What were some of the successes you had preparing this recipe? What could have been done differently in order to improve the look or taste of the dish? Read the comments customers submitted. Do you think they were accurate? Why/Why not?
Complete the reflection page and submit by the end of class.