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M.

Seo
WVSS

Food Truck Unit Project - CRITERIA


Working in your units, you are to come up with your own Food Truck idea! Please
include a business plan and specialty menu item. You will be making your
specialty menu item on Friday, June 5 -- one group with be crowned the Eat
Street Champions! Your business plans are due at the beginning of class on June
5.
Business Plans:
Include the following
- Name of your food truck
- A detailed design for the outside of your truck
- Five (5) menu items
- Your target consumers (age, occupation)
- Where you will serve food (mobile or stationary location?)
- What your hours/days will be
- Price point of food items ($, $$, $$$)
- Specialty item (can be included in the list of five menu items)
Specialty Item - Eat Street Competition:
-

Item must be approved by Ms. Seo


o Specialty item must be able to be made in class time!
Ms. Seo will provide the basic ingredients such as flour, milk, eggs, baking
soda, etc.
o You will bring your own ingredients on Friday, June 6.
Item must be prepared in class (you have 60 minutes to prepare your item).
o Ms. Seo must approve any necessary equipment that is being brought
from home to use on competition day.
Specialty items will be judged on creativity, taste, and presentation (you will
also be marked on technique, organization, and clean up).
One group will be crowned the Eat Street Champions!

INVESTIGATE (7 marks)
A. Look at recipe books, surf the Net, and/or think about your Food Truck
Menu Items. In the space below, write down any ideas or names of recipes
that you think might be a good food truck dish. You need to write at least 5
ideas, but may have more if you wish.

X #
1
2
3

Ideas

M. Seo
WVSS

4
5
DESIGN
A. From your list above, write below your top choice for your food truck dish.
#

B.
a)
b)
c)

Ideas

Think about your option above.


Does it have vegetables?
Is it low in sugar, fat, and salt?
Will your group be able to cook this recipe in 20 minutes?

If your option above does NOT meet these criteria, select a new recipe.
***Type up your recipe in the following format & print it out and staple it
to this package:

Title Parmesan Fried Zucchini


Ingredients: (ingredients MUST be bulleted and listed in ml or per item use
google to convert measurements)

2 medium zucchini, cut into sticks


50 ml all purpose flour
2 ml salt
2 egs beaten
125 ml bread crumbs
50 ml parmesan cheese
50 ml oil

Method:
1. Wash zucchini; cut off ends, cut into sticks.
2. Measure flour & salt into a small bowl; toss zucchini sticks in the mixture
until coated.
3. Beat egg; coat zucchini sticks with egg.
4. Mix bread crumbs & cheese in a small flat vegetarian dish; roll zucchini
sticks in crumb mixture.
5. In a frying pan, fry zucchini in oil at medium heat until light brown and crisp;
turn occasionaly.
6. Drain on paper towel & serve.

M. Seo
WVSS

PLAN
A. In the space below, write down what Food Truck dish your group will be
creating:

B. Below, write down all the ingredients you will need for your food truck dish,
including the amounts in ml and who from your group will be responsible for
bringing it
Amount
Ingredient
Who will bring it?
(ml)

C. Below, write down all of the tools & pieces of equipment you will need for
your food truck dish
Amount

Item

M. Seo
WVSS

D. In the space below, write down what cooking/prep work each group member
will have when you demonstrate your Food Truck dish (perhaps some parts
will be done ahead of time?).
Name

Jobs

E. NUTRITION
A) What food groups are present in your Food Truck dish?
___________________________________________________________________________________
B) What nutrients are in your Food Truck dish (ie protein,
carbohydrates, vitamins & minerals, fat)
Ingredient

Nutrients

M. Seo
WVSS

PRESENT
You will create your recipe to the class. Be sure to include in your presentation:

The names of the people in your group


The name of your recipe
Nutrition facts about your recipe (food groups covered, nutrients included)
A description of the ingredients being used
Any equipment needed to prepare the Food Truck dish
Step by step directions for preparing the recipe
Tips on when this Food Truck dish might be useful (ie is it easily
transportable & can be kept in a backpack until after school? Should it be
consumed right after it has been made? Etc)

***NOTE: everyone in your group must contribute equally!!!


EVALUATION:
INVESTIGATE
PLAN
9
10

2
1

PRESENTATION
TOTAL:

___________

/24
/ 40

3
2

4
3

(see rubric)

5
4

6
5

M. Seo
WVSS

EAT STREET COMPETITION/BUSINESS PLAN RUBRIC:


Eat Street Recipe

Business Plan

Food Truck Design

Effective Use
of Classtime
- Always on task
and working well
with partner(s).
- Research
completed in
computer lab
class.

Excellent

- Specialty item is unique and


creative.
- Specialty item was
completed in the 60 minute
time frame.
- Specialty item had
thoughtful and creative
presentation.
- Students were prepared on
day of competition.
- Safe use of kitchen
equipment during
competition.
- Thorough clean up during
and after lab.

- Includes all 8
criteria.
- Thorough and
well written.
- Professional
looking format.
- Handed in on
time.

- Thoughtful design
that links with Truck
name and type of food
served.
- Colourful, eye
catching, and detailed.

Good

- Specialty item has some


creativity, but is does not
show uniqueness with
ingredients
- Specialty item was
completed in the 60 minute
time frame.
- Specialty item was
presented in a thoughtful
way, but more creativity
could have been shown.
- Students were prepared on
day of competition.
- Safe use of kitchen
equipment during
competition.
- Thorough clean up during
and after lab with some
reminders.

- Includes all 8
criteria.
- Some criteria
were not
thoroughly
answered
- Writing and
formatting need
proofreading.
- Handed in on
time.

- Thoughtful design
that reflects the Truck
name and type of food
served.
- Colourful, but could
be more detailed.

- On task most of
the time and
working fairly
well with
partner(s).
- Research
completed in
computer lab
class.

Satisfactor
y

- Specialty item does not


show minimal uniqueness
and creativity.
- Specialty item needed a few
extra minutes to be
completed.
- Specialty item was plated,
but lack presentation.
- Students were not prepared
for competition day (late for
class, forgot apron, etc.)
- Mostly safe use of kitchen
equipment but needed some
reminders and tips.
- Needed many reminders to
clean during and after the
lab.

- One or two
criteria missing.
- Many criteria not
thoroughly
answered.
- Writing and
formatting left
incomplete.
- Handed in late.

- Truck design
somewhat reflects the
Truck name and type of
food served.
- Lacks colour and
detail.

- Needed
reminders to
stay on task and
work well with
partner(s).
- Research
completed in
computer lab
class.

M. Seo
WVSS

Needs
Improvem
ent

- Specialty item shows no


creativity or uniqueness.
- Specialty item was not
completed in the 60 minute
time frame.
- Specialty item was not
plated in time and had not
presentation thought.
- Students were not prepared
for competition day (late for
class with invalid reason,
absent from class with invalid
reason)
- Unsafe use of kitchen
equipment needed many
reminders and tips.
- Needed constant reminders
to clean during and after the
lab.

- Many criteria are


incomplete.
- Handed in late.

- Truck design does not


reflect the name or
type of food served.
- No colour.

- Constantly off
task and/or not
working
effectively with
partner(s).
- Research not
completed
during computer
lab class
(unfinished or
was finished at
home late).