FOD 3070: 
Short Order Cooking 
 
 

 
 
 
 
 
 
 
 
Name:______________________ 
Block:______________________________
Dates worked on module:______________________________
 
 
COURSE FOD3070: SHORT-ORDER COOKING

Level: ​Advanced
Prerequisites: ​FOD1010: Food Basics

Description: ​Students develop knowledge and skills in the principles and preparation underlying
short-order cookery.

Parameters: ​Access to personal or commercial food preparation facility.

Outcomes:
The student will:
1. identify and describe a short-order kitchen
1.1 define the phrase ​mise en place
1.2 explain the organization of the short-order kitchen in various settings, including hotel kitchens,
restaurants, catering and fast-food outlets

2. identify and apply knowledge of foods prepared, techniques employed and equipment used in the
operation of the short-order kitchen
2.1 explain the need for quality food items in the short-order kitchen
2.2 demonstrate that foods prepared in the short-order kitchen can address most nutritional concerns
2.3 compare fats used in short order cooking, considering:
2.3.1 cooking properties
2.3.2 nutritional concerns
2.3.3 costs
2.3.4 handling
2.4 compare the cooking methods and mediums used by the short-order cook, including:
2.4.1 poaching
2.4.2 steaming
2.4.3 sautéing
2.4.4 grilling
2.4.5 broiling/barbecuing
2.4.6 deep-frying
2.4.7 microwaving
2.4.8 baking
2.5 compare short-order items and preparation techniques, considering:
2.5.1 time management and resources
2.5.2 nutritional concerns and consumer demands
2.5.3 new developments in food and equipment

3. demonstrate the skills and techniques necessary to the preparation and cooking of a large variety
of short-order items
3.1 prepare and serve short-order items, applying appropriate cooking methods including:
3.1.1 broil/barbecue
3.1.2 poach/steam
3.1.3 grill/griddle
3.1.4 microwave
3.1.5 bake/roast
3.1.6 fry/sauté
3.1.7 deep-fry
3.1.8 toast
3.2 prepare, serve and evaluate short-order items requiring breading and battering
3.3 prepare and compare short-order convenience foods with those made from scratch, including various
potato products and prebreaded and/or prebattered fish, poultry and vegetables
3.4 prepare and evaluate one or more of the following short-order items:
3.4.1 hot and/or cold sandwiches
3.4.2 breakfast foods
3.4.3 meats
3.4.4 fish and seafood
3.4.5 poultry
3.4.6 potatoes and vegetables
3.4.7 cultural foods

3.5 prepare, serve and evaluate appropriate garnishes and accompaniments for short-order items

4. identify and demonstrate safe and sanitary practices

4.1 maintain a clean, sanitary, safe work area
4.2 apply universal precautions related to:
4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
4.2.2 hand-washing techniques
4.2.3 infectious diseases
4.2.4 blood-borne pathogens
4.2.5 bacteria, viruses, molds
4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner

5. demonstrate basic competencies

5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks

6. create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals

 
 
 
 
 
 
Theory /___ 

Read Chapter 7 in ​Professional Cooking​ pg. 91-93 and pg. 96-104

9. Define “mise en place”.
______________________________________________________________________________
____________________________________________________________

10. A) Draw the “Set-up Station for standard breading procedures” in the space below.
( pg 102. Fig. 7.16)

B.) Why would this type of set-up be important in a busy short order restaurant?
______________________________________________________________________________
________________________________________________________________________
__________________________________________________________________

11. Describe two differences between “set meal service” and “extended meal Service” and
give specific examples of where you might encounter each type of service?
______________________________________________________________________________
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/2 13. Why is it important to cut foods accurately and uniformly?

______________________________________________________________________________
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/6 14. Name six basic types of cuts for fruits and vegetables and give their dimensions.
Type Dimension

Page Total _____/30

/6 15. Give six examples of foods that might be blanched or par-cooked during
pre-preparation, and give a reason why each of these foods may need this
special treatment.
Example of Food Please circle Reason for pre-preparation
Blanched or Par-Cooked

Blanched or Par-Cooked

Blanched or Par-Cooked

Blanched or Par-Cooked

Blanched or Par-Cooked

Blanched or Par-Cooked

/18

Read Chapter 4 in ​Professional Cooking starting on page​ 45.

1. In your own words explain what you think is meant by “Short Order Cooking”?
______________________________________________________________________________
________________________________________________________________________

2. List the 5 main ​nutrients group, ​give examples of the food sources that provide these
nutrients and describe the effects of ​heat ​on each of these nutrient groups.

Nutrient Group Examples Effects of Heat

____/22
Page Total ____/40
/20 3. Make notes on all the different ​moist heat​ and ​dry heat​ cooking methods
starting on pg. 48. This is important to know since you will be utilizing
these methods in this module and all those that follow. Write these notes
in the space provided. ​You should have 20 terms defined.

MOIST HEAT

1.___________________________________________________________________
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2.___________________________________________________________________
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3.___________________________________________________________________
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4.___________________________________________________________________
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5.___________________________________________________________________
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6.___________________________________________________________________
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7.___________________________________________________________________
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8.___________________________________________________________________
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DRY HEAT

1.___________________________________________________________________
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2.___________________________________________________________________
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3.___________________________________________________________________
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4.___________________________________________________________________
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5.___________________________________________________________________
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6.___________________________________________________________________
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7.___________________________________________________________________
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8.___________________________________________________________________
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9.___________________________________________________________________
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10.__________________________________________________________________
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11.__________________________________________________________________
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12.__________________________________________________________________
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 Question and Page Total ______ /20

/ ​1​​4. A cook has deep-fried some potatoes, but they are excessively greasy.
Explain why this had happened.
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__________________________________________________________________

/2 5. You are preparing a plate of baked chicken breast and steamed broccoli
for reheating in the microwave. Describe how you should arrange the food
on the plate so that all the items are heated thoroughly.
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6. Explain the difference between each of the following:

/2 A) Conduction and Convection
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/2 B) Caramelization and Gelatinization

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/4 C) Seasoning and Flavoring. Give an example of each.

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/8 7. Indicate whether each cooking method in the table below is a moist-heat

(M) or a dry-heat (D) method.

Cooking method (M) or (D) Cooking method (M) or (D)

Boil Grill
Broil Poach
Saute Pan-fry
Pan-broil Steam
Deep-fry Simmer
Braise Blanch
Roast Barbecue
Bake Griddle

Page Total _____/19

/17 8. Indicate whether each of the following is an herb (H) or a spice (S).

(H) or (S) (H) or (S)

Allspice Fennel
Anise seed Marjoram
Basil Mint
Bay leaf Mustard seed
Caraway seed Nutmeg
Cardamom Oregano
Cayenne Paprika
Celery seed Parsley
Chervil Pepper
Chili powder Poppy seed
Chive Rosemary
Cinnamon Saffron
Clove Sage
Coriander Sesame seed
Cumin Tarragon
Curry powder Thyme
Dill Turmeric
/17

*****Prelab Chicken Fingers

/1 1. Divide the recipe by 2 on the recipe before cooking. Round up to the
nearest ml.

/1 2. Why should all of the chicken pieces be cut to the same thickness?

/1 3. Define the term “dredging”. What is its purpose?

/1 4. Why should the oil be hot before you put your meat in to fry?

/1 5. How may times should you meat be flipped over during cooking. Why?

/1 6. What tool should be used to flip meat over? Why are forks never used?

/1 7. Why should the ​largest​ piece be checked for doneness?

Lab 1 Chicken Fingers

Your first lab will be to prepare for this lab by finding a recipe for homemade ​Chicken
Fingers​, which will utilize the Set-up Station that you have drawn in Question 2A.

4 large chicken breast

350 ml bread crumbs
125 ml. Parmesan cheese
5 ml. Pepper
10 ml. Garlic salt
2 eggs
125 ml milk
100 ml oil

● Cut the chicken into long strips that are about 1 cm. thick. Make sure that your
pieces are all the same thickness.
● On a plate combine breadcrumbs and seasonings.
● In a separate bowl, combine milk and egg.
● Dip the chicken strips into the egg mixture, then roll them into the crumb
mixture. Press the crumbs into the meat.
● Pour the oil into a frying pan and turn on to medium heat. Allow the pan to heat
up. Test to see if the pan is hot enough to fry by dropping ​one ​single drop of
water into it. If the drop of water jumps and spits, then it is hot enough to fry
your meat.
● Arrange the chicken in the pan and cook until golden brown on both sides. Test
the biggest piece to make sure that it is no longer pink in the middle.
● prepare, serve and evaluate appropriate garnishes and accompaniments for this short
order recipe.

****Post lab
/ 25 Individually, mark your lab on the standards listed below. Remember,

Chicken was soft and moist, not over-cooked or burnt. /5

Chicken was not greasy. /5
Chicken was well seasoned, not bland or salty. /5
Presentation /5
Skills/teamwork /5
​Clean-up and safety /5
/30
Lab Total ____/7 +_____/ 30= _____/37
Lab 2 Breakfast Sandwich
1.) Find or create a recipe for a sandwich that can be served as a breakfast or lunch
entrée. The Sandwich must be toasted ​using one​ of the following methods:

a. Toasted in the toaster

b. Grilled in the Frying pan
c. Toaster under the broiler

2.) Write down the recipe below with complete ​ingredient list​, ​title​, and ​cooking
​instructions ​that anyone could follow. Please be sure to specify the method of
cooking. (5 marks)

2.) Write out a standards checklist for your product. You need at least 5 standards,
which are out of 5 marks each. The sandwich standards must include a standard for
the ​egg, bread, and overall taste.

/25 ​Standards for Breakfast Sandwich

Standards for Breakfast Score /5 Explanation of Score

Sandwich

​/25

/2​ ​3. On a separate piece of paper, complete a market order for this lab.
Lab Total ____/7 +_____/25 = _____/32
Lab 3 Pizza
Dough
185ml. Warm milk
3ml sugar
8ml yeast
Stir in the sugar into the warm milk
Add the yeast and stir once gently.
Set aside for 5 minutes
Stir well and add:
65ml vegetable oil
Mix the oil in well before adding the salt and flour
Mix the salt into the flour before you add to the milk mixture.
375ml flour
1ml salt
● Knead until smooth dough is formed. (Add more flour if dough is sticky)
● Press out or roll out and place on a greased pizza pan.

Sauce
175ml tomato sauce
1ml garlic powder
1ml oregano
Dash pepper
½ ml seasoning salt
● Mix together and spread over the dough. Add toppings, ending with the cheese. Bake
for 20 minute on the bottom rack.
● Prepare, serve and evaluate appropriate garnishes and accompaniments for this short order
recipe. (Discuss with your teacher what garnish material is available to use at this time)
****Prelab

/3 1. This lab cannot be finished in an 80- minute lab – unless you do some preparations
the day before. List three pre-preparations can be done in the previous class to
ensure that you will finish in time?

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****Postlab Pizza

/2 1.) List two facts that you learned about yeast dough preparation in this lab.

/2 2.) List two safety and/or sanitation precautions do short order restaurants
need to take in food preparation?

3.) List 5 standards for your pizza out of 5 marks each.

Mark yourself on these standards!
Explain why you gave yourself this mark.

Standard Score / 5 Reason for Score

/25
Lab Total ____/7 +_____/25 = _____/32
​Lab 4- Poaching Chicken and ​Lab 5- Broiling Vegetables

You will be completing two labs at the same time in this lab period. You will be making
“Poached Chicken Breast Princess”​ and the recipe for the Broiled Vegetables.
- Remember to prepare, serve and evaluate appropriate garnishes and accompaniments for
this short order recipe. (Discuss with your teacher what garnish material is available to use
at this time)

Poached Chicken Princesse

2 chicken breasts
1 ¼ c water
7.5 ml chicken OXO, dissolved in water
2 ml lemon juice
pinch of pepper
pinch of salt
5 ml butter

● Spread the butter over the chicken breast. Sprinkle with salt, pepper, and lemon
juice.
● Place chicken in a medium pot.
● Pour chicken stock into the pot with the chicken. Pour off to the side so that the
seasonings stay on the chicken.
● Bring to boil, cover pot, and simmer gently until the chicken is no longer pink. You
may have to turn the breast over half way through the cooking. DO NOT
OVERCOOK!
● Remove chicken from pot. Put into small cake pan lined with foil. Cover with foil
until sauce is ready.
Sauce
● Strain chicken stock into a measuring cup. Add enough water to this stock to
make 200 ml. Pour back into the pot.
● Add 50 ml of whipping cream to the stock.

Buerre Manie Mix:

30 ml butter
50 ml flour
● Mix butter and flour together to make a thick paste.
● Heat the stock on medium heat.
● Whisk little pieces of the buerre manie into the liquid.
● Stop adding buerre manie when your sauce reaches a medium consistency. (not too
runny…not too thick) If too thick, add more liquid.
● Taste and re-season. Spoon over the chicken.
● Broil until bubbly.
● Serve with the grilled vegetables

Broiled Vegetables Recipe:

- 25ml oil
- 65ml Teriyaki sauce
375ml vegetables (Mushrooms, onions, red/green pepper, tomatoes, pineapple)

Set oven to ‘broil’. Cook vegetables in pan on middle rack until ​tender crisp​. Stir often!!!
****Prelab

/1 1. Is poaching the chicken a moist or dry heat method of cooking? Explain.

/2 2. Is broiling a moist or dry heat method of cooking? What is the purpose of

broiling the sauce once it is spooned over the chicken?

/1 3. How can you test for doneness of the chicken breast without destroying the
appearance of the chicken breast.?

/ 4​ ​4. A. What is the ​procedure​ for “beurre manie”?

B. What is the ​purpose ​of the buerre manie in the sauce?

C. How is beurre manie different than a roux? How is it similar?

(See page 120 in ​Professional Cooking​)
 
 
***Postlab

/25 ​ tandards -Chicken

S
Pre-preparation and skills /5
Chicken was tender /5
Sauce was creamy/smooth /5
Taste /5
Presentation /5
​Overall Safety and sanitation /5
​/​ 30 

/25 ​ tandards for Vegetables

S
Pre-preparation and skills /5
Vegetables cut attractively /5
Vegetables tender crisp /5
Taste /5
Presentation
Minimal wastage/
​ proper storage of vegetables /5
​ ​/​ 30
Lab Total ____/8 +_____/60 = _____/68 
Lab 6- Convenience Foods vs. Home-made /40
You will be comparing the differences between Home-made and a packaged French fry.

/ 15 1. Draw an observation chart in the space below that will compare the
differences between a commercial and homemade French fry.
- Remember to prepare, serve and evaluate appropriate garnishes and
accompaniments for this short order recipe. (Discuss with your teacher what garnish
material is available to use at this time)

​Include the following in your chart:

- Cost per. Serving (Use ​Product Prices​ Duo-tang)
- Color
- Texture
- Appearance
- Time to prepare(including all preparation and cooking time)
- Preference and reason why

List 5 standards for your Fries out of 5 marks each.

Mark yourself on these standards!
Explain why you gave yourself this mark.

Standard Score / 5 Reason for Score

/25
Lab Total ____/15 +_____/25 = _____/40 
/ 9 2 A. Describe the following fats, list their sources, and describe how they
affect the cholesterol levels in humans. Use Chapter 2 in “Food for
Today” text.
Saturated:
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Polyunsaturated:
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Monounsaturated:
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/ 12 B) D ​ raw a chart​ that will compare margarine, canola oil, and olive oil and
shortening for the types of fats (mono-, poly-, saturated) that are in each product.
(See pg 67 in the old Food for Today text and use the label from the shortening container
in the fridge for information)

/ 2 C) Give two reasons why canola oil would be the best fat product to deep fry foods in?

/ 4 D) Which two of the fat products (canola oil, butter, olive oil, or shortening)
has the most flavor? Go and taste them if you must.

_________________ _________________ _________________ _________________

Least Flavor Most Flavor

Page Total _____/27

 /12 Create a transitional strategy to accommodate personal changes and build personal values
6.1 A) Identify short-term and long-term goals 6.2 B) Identify steps to achieve the goals you listed
List 3 short term goals below:

List 3 long term goals below:

Question for page total _____/12

 

4. At the end of this module, write ten really informative sentences based on the knowledge
that you acquired in the ‘Short Order Cooking” module. You can use the points below as a
guide. /10 marks

- Your interests that fit this module.

- Three skills which were developed or used.
- Specific knowledge that you have gained.
- How this knowledge would benefit a career in the food industry.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Portfolio Project  _____/28 Marks 
1.) Read Chapter 25 in ​Food for Today. (Older Edition) - or look online ☺

2.) Fill in the blanks in the exercise below called “Food Production Careers” using
Chapter 25 and the “​Career Wanted​” sections (blue pages on careers) that are found
in ​each chapter​ of the old textbook. These careers must be food related.

Food Production Careers  

Types Of Careers 

There are a variety of jobs available in the food preparation industry. These jobs are usually
divided into three levels:

● Entry level
● Technical level
● Professional level

Entry Level Jobs 

 
An entry level employee should know how to perform basic tasks (like knowing how to give
change) and how a commercial kitchen operates, including:
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Entry- level workers help chefs and cooks, and perform cleaning and preparation tasks.
Entry-levels jobs include:
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Technical Level Jobs 
Technical level jobs require higher knowledge and skill levels that do entry-level jobs. To obtain
a technical level job, employees must be able to show that they have the ability to perform certain
duties in a kitchen. These types of jobs include:
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Most technical level jobs require post-secondary training and/or experience on the job. Some
employers may require a technical level worker to have a “journeyman” chef certificate or a
certificate showing that the worker has taken and passed a recognized training course.

 
Professional Level Jobs

Professional jobs require that workers have higher skill levels, higher levels of education, and a
great deal of experience in the industry. Supervisors often have two parts to their jobs. For
example, a chef has the responsibility for preparing and cooking food as well as ensuring that the
kitchen staff perform their tasks correctly.

Professional level jobs in the food preparation industry include:

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