Checklist: Capstone Project - Planning and Preparing a Complete Meal
Project Planning
Select a meal theme or cuisine
Determine number of courses (appetizer, main, sides, dessert)
Consider dietary restrictions and preferences
Assess skill level required for each component
Choose recipes that showcase different cooking techniques
Ensure balance of flavors, textures, and colors
Consider seasonal availability of ingredients
Plan for appropriate portion sizes
Create a realistic timeline for preparation
Recipe Selection & Review
Select recipes that utilize skills learned throughout the course
Review all recipes completely before starting
Identify any unfamiliar techniques or ingredients
Consider how recipes complement each other
Ensure variety in cooking methods used
Check that equipment needed is available
Verify that all recipes can be prepared in your kitchen
Consider make-ahead components to reduce day-of stress
Create a consolidated shopping list
Shopping & Budgeting
Organize shopping list by store section
Check pantry for items already on hand
Estimate total cost and adjust if needed
Plan shopping trip with adequate time before cooking
Purchase perishable items as close to cooking day as possible
Consider quality vs. cost for key ingredients
Look for seasonal ingredients for better value
Purchase appropriate quantities to minimize waste
Store all ingredients properly upon returning home
Kitchen Preparation
Clean and organize kitchen workspace
Ensure all necessary equipment is clean and accessible
Sharpen knives before beginning
Check that appliances are in working order
Clear adequate counter space for preparation
Set up stations for different preparation tasks
Prepare any special equipment (e.g., ice bath, double boiler)
Have cleaning supplies ready for quick cleanup
Ensure adequate storage containers for leftovers
Mise en Place
Create a prep list for all ingredients across recipes
Wash and dry all produce
Measure all ingredients before cooking begins
Chop, dice, and prepare all ingredients as specified
Group ingredients by recipe
Arrange ingredients in order of use
Prepare any marinades or dressings in advance
Label prepped ingredients if preparing significantly in advance
Keep temperature-sensitive items refrigerated until needed
Timing & Coordination
Create a detailed timeline working backward from serving time
Identify which components can be made ahead
Plan oven usage if multiple items require baking
Schedule stovetop usage for multiple items
Identify critical timing points in each recipe
Plan for resting time for proteins if applicable
Schedule final assembly and plating
Build in buffer time for unexpected delays
Set timers for critical cooking steps
Cooking Execution
Begin with longest-cooking or make-ahead items
Follow recipes carefully, especially for new techniques
Taste and adjust seasonings throughout cooking
Monitor cooking temperatures with thermometer when needed
Clean as you go to maintain workspace
Keep track of multiple components simultaneously
Coordinate final cooking/reheating of all components
Adjust cooking times as needed based on actual conditions
Have backup plans for any components that don’t turn out as expected
Plating & Presentation
Warm plates if serving hot food
Plan plating arrangement before serving
Consider color, height, and composition
Prepare any garnishes in advance
Wipe plate rims before serving
Serve appropriate portions
Consider timing of plating to maintain food temperature
Add final touches (herbs, sauce drizzles, etc.) just before serving
Ensure all components are served at proper temperature
Evaluation & Reflection
Assess overall meal success
Evaluate individual components
Note what techniques worked well
Identify areas for improvement
Consider timing adjustments for future meals
Reflect on flavor combinations and balance
Evaluate cost-effectiveness
Document modifications made to recipes
Plan how to use any leftovers