cheatsheet_lesson10

Cheat Sheet: Capstone Project - Planning and Preparing a Complete Meal

Meal Planning Framework

Balanced Meal Structure

APPETIZER: Light, appetite-stimulating
MAIN COURSE: Protein-centered, substantial
SIDES: Complementary flavors, varied textures
DESSERT: Sweet conclusion, appropriate portion

Course Timing Guide

Course
Ideal Timing
Notes
Appetizer
15-20 minutes before main
Small portion, easy to prepare
Main course
Central timing point
Everything else revolves around this
Sides
Served with main
Coordinate cooking to finish together
Dessert
15-30 minutes after main
Can often be prepared well in advance

Menu Planning Principles

Flavor Balance Considerations

Element
Purpose
Examples
Sweet
Provides pleasure, balances bitter/sour
Honey, fruits, roasted vegetables
Salty
Enhances other flavors
Salt, soy sauce, cheese
Sour/Acid
Brightens, cuts richness
Citrus, vinegar, yogurt
Bitter
Adds complexity, stimulates appetite
Dark greens, coffee, charred foods
Umami
Adds depth and satisfaction
Mushrooms, aged cheese, tomatoes
Spicy
Adds excitement
Chili peppers, black pepper, ginger

Texture Combinations

CRISPY + CREAMY
TENDER + CRUNCHY
SOFT + CHEWY
SMOOTH + VARIED TEXTURE

Color Variety Guide

GREEN: Vegetables, herbs
RED/ORANGE: Tomatoes, carrots, peppers
YELLOW/WHITE: Potatoes, cauliflower, grains
BROWN/BLACK: Meats, mushrooms, beans
PURPLE: Eggplant, cabbage, berries

Time Management Blueprint

Working Backward Timeline

SERVING TIME
↑
Final plating (5-10 minutes)
↑
Final cooking/reheating (time varies by dish)
↑
Rest time for proteins (5-20 minutes)
↑
Main cooking phase (varies by recipe)
↑
Initial cooking phase (longest items first)
↑
Complete mise en place (30-60 minutes)
↑
Kitchen setup (15 minutes)

Make-Ahead Components Guide

Component
Can Be Made Ahead
Storage
Reheating
Stocks/broths
2-3 days
Refrigerated
Stovetop
Sauces
1-2 days
Refrigerated
Gentle stovetop
Dressings
1-3 days
Refrigerated
Room temperature
Marinades
1-2 days
Refrigerated
N/A
Desserts
1 day
Varies
Room temp or gentle heat
Chopped vegetables
1 day
Refrigerated
N/A
Cooked grains
2-3 days
Refrigerated
Microwave or stovetop

Cooking Coordination Strategies

Multi-Item Cooking Matrix

OVEN ITEMS: Roasts, baked goods, casseroles
           (Consider temperature requirements)

STOVETOP ITEMS: Sauces, sautéed items, boiled/steamed items
               (Plan burner usage)

COLD ITEMS: Salads, cold appetizers
           (Prepare ahead, assemble last)

NO-COOK ITEMS: Pre-made components, assembled dishes
              (Prepare early, keep chilled if needed)

Critical Path Method

  1. Identify the longest-cooking or most complex dish
  2. Build other dishes’ timing around this critical path
  3. Look for “waiting periods” in recipes to insert other tasks
  4. Identify potential bottlenecks (oven space, burner space)
  5. Create contingency plans for timing issues

Temperature Management

Protein Doneness Guide

Protein
Safe Internal Temp
Resting Time
Chicken/Poultry
74°C (165°F)
5-10 minutes
Beef (medium-rare)
57°C (135°F)
10-15 minutes
Beef (medium)
63°C (145°F)
10-15 minutes
Pork
63°C (145°F)
5-10 minutes
Fish
63°C (145°F)
2-5 minutes
Lamb (medium)
63°C (145°F)
10 minutes

Serving Temperature Guide

Food Type
Ideal Serving Temp
Holding Method
Hot foods
60-65°C (140-150°F)
Warming drawer, covered in oven
Room temp foods
20-22°C (68-72°F)
Covered at room temperature
Cold foods
4-10°C (39-50°F)
Refrigerated until serving

Plating Techniques

Basic Plating Principles

FOCAL POINT: Main protein or central element
HEIGHT: Build upward for visual interest
SAUCE: Under, over, or alongside (not flooding plate)
NEGATIVE SPACE: Leave some empty areas on plate
COLOR CONTRAST: Ensure visual appeal with varied colors
PORTION SIZE: Appropriate amount, balanced composition

Plating Patterns

CLOCK METHOD: Position elements at specific "hours" on plate
STACKING: Layer components vertically
ASYMMETRICAL: Intentionally off-center arrangement
LANDSCAPE: Horizontal arrangement with visual "flow"

Troubleshooting Guide

Issue
Quick Solution
Dish ready too early
Hold at appropriate temperature, refresh before serving
Dish not ready on time
Have quick-cooking alternatives ready
Over-seasoned
Dilute with more base ingredients if possible
Under-seasoned
Add finishing salt, acid, or fresh herbs
Overcooked protein
Slice thinly, add extra sauce
Undercooked protein
Cut into smaller pieces, continue cooking
Sauce too thin
Quick reduction or cornstarch slurry
Sauce too thick
Thin with appropriate liquid

Meal Evaluation Framework

Success Metrics

FLAVOR: Balance, depth, seasoning
TEXTURE: Appropriate for each component
TEMPERATURE: Served at proper temperature
VISUAL APPEAL: Color, composition, presentation
TIMING: Courses served at appropriate intervals
GUEST SATISFACTION: Enjoyment, clean plates
PERSONAL SATISFACTION: Learning, skill development

Documentation Template

RECIPE: Name and source
MODIFICATIONS: Changes made to original
TIMING NOTES: Actual vs. expected preparation time
TECHNIQUE NOTES: What worked, what didn't
FLAVOR NOTES: Seasoning, balance, adjustments
PRESENTATION NOTES: Plating successes/challenges
OVERALL RATING: Scale of 1-5
MAKE AGAIN?: Yes/No/With modifications