O level Notes : Food Technology Design - Meal Planning And Food Service - Time plan and shopping list

Time plan

A time plan can be described as order of activities or order of work, showing logical sequence of the activities that the cook will follow during food preparation, cooking and serving. It also gives a brief outline of preparation and cooking methods to be used. Time slots for each activity should also be indicated on the plan. The time plan will show one's ability to:

• select appropriate skilful dishes and design balanced meals;
• meet nutritional requirements of the question;
• manage time effectively;
• manage resources such as fuel and food economically;
• be imaginative in drawing up a time plan;

Points to bear in mind when drawing up a time plan

• Choose appropriate and skilful dishes;
• State ingredients for each dish in detail;
• Outline correct methods preparation and cooking for each dish in brief;
• Sequence your dishes and activities logically;
• Dovetail dishes that need dovetailing.
• Indicate when each dish should be removed from oven, stove or refrigerator;
• Give clear time slots for each step;
• Make a shopping list showing the total quantities of ingredients needed for the exam.

The following hints may be helpful when deciding on the sequence and time use:

• Some dishes may lose their texture, colour or nutritional value when reheated or kept warm for too long hence, such dishes must not be prepared or cooked too early. Bear in mind the following;

-nutritional value of vegetable and fruits containing vitamin c may be lost;

-foods such as rice, meats may dry out if kept warm for too long

-texture and colour may deteriorate for example fruit and vegetables go brown if cut too early;

-proteins may toughen if kept warm thus making them difficult to digest

• Dishes such as soufflés and omelettes must be served immediately after cooking as they lose volume when left to stand.
• Beverage must be allowed time for preparation, mixing, heating and chilling.
• For fruit beverages and juices allocate time for frosting the glasses.

• Certain foods and or dishes need cooling before decorating, serving or further use for example cooked vegetables to go into salads, pastry fillings and cakes to be decorated, cold beverages, therefore such dishes must be slotted where the cooling process will be possible.

• Some dishes can be cooked in the oven concurrently if the temperatures are close enough (+ or -10℃). Put the one needing a higher temperature on top shelf while another dish requiring slightly less heat goes on the lower shelf.

• Dishes that require more than 10℃ difference cannot be cooked at the same time but one after the other.
• Setting of the  correct  temperature  for  cooking  must  be  indicated  at  the appropriate time that is not too early or late. For instance, preheating of the oven or grill, preparing the steamer, boiling water for dishes that require the use of hot water and heating oil for frying must be stated conveniently. Cooking temperature may  also  be  stated  as  moderate,  hot  oven,  or  giving  specific temperature. Simmer and boil may also describe low and high temperatures. Chilling is also part of temperature.
• Dovetailing that is fitting different tasks together smoothly helps in utilising time wisely. You could for example make a tossed salad while chicken pieces are baking. Leaving a dish to simmer while you wash up.
• Checking and removal of dishes from the oven, stove or refrigerator must be mentioned at the correct time.
• Place conveniently three or more wash up periods during the test. There should be a final wash up.
• Time must be allocated for decorating, garnishing and serving all dishes.

Below is a simple meal and a time plan to follow when preparing the meal.

Writing the shopping list

Meal planning would not be complete without a proper shopping list. The list must show the correct amount of all the ingredients you will need for the meal or test. Take note of the following points when drawing up a shopping list;

• To make sure that all the ingredients are ordered, start at the beginning of your list of ingredients and go through systematically adding up the total quantity of each ingredient.
• Do not forget to order garnishes, seasoning and herbs.
• Order precooked ingredients only if the question requires the use of left over foods.

Write the exact quantities and description for each ingredient, for example 200g plain flour, 250g chicken cutlets, 1 apple, 3 tablespoons treacle.

Here is what we discussed in this topic

• The appearance of the meal is vital as it helps to stimulate appetite therefore great effort is needed towards planning attractive meals.
• Careful planning  and  timing  of  activities  makes  the  cooking  of  meals interesting and efficient.
• Individual nutritional requirement is determined by a person's age, gender, body size, level of activity and state of health.
• Failure to  meet  individual  nutritional  requirements  may  also  lead  to nutritional disorders and diseases.
• A two-course meal may consist of a starter or appetizer and the main dish and its accompaniments or main dish and the dessert only.
• Vegetables are a very important accompaniment to a meal.
• Agarnish is an item or substance added to a savoury dish just before serving.
• Avoid over garnishing or over decorating. A garnish or decoration should enhance the dish not dominate it.
• A time plan can be described as order of activities or order of work, showing logical sequence of the activities that the cook will follow during food preparation, cooking and serving.
• Properly sequenced time plan will enable the cook to serve dishes at the correct temperature and maintain correct texture of dishes.
• A time plan can be described as order of activities or order of work, showing logical sequence of the activities that the cook will follow during food preparation, cooking and serving.