Fast and
Convenience
Foods
FOD 1050
Name: ____________________
FOD1050: Fast and Convenience Foods
Table of Contents:
FOODS 1050 Fast and Convenience Foods
Description of Grade Breakdown
2
Advertising Techniques – Intro and Question 1
4
Advertising Techniques – Questions 2 – 5
5
Assignment #1 Fast Food Project – Questions 1 – 4
6
Assignment #1 Fast Food Project – Question 5 – 6
7
Assignment #1 Fast Food Project – Question 7 – 9
8
Assignment # 2 Convenience Food Comparisons – Questions 1 – 4
9
Assignment # 2 Convenience Food Comparisons – Questions 5 – 9
10
Assignment # 3 Nutrition Labeling – Information
11
Nutrition Labeling Mandatory Information/Enhance & Fortify
12
Nutrition Labeling Part A Questions 1 – 2
13
Nutrition Labeling Part A Questions 4 – 5
14
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FOODS 1050 Fast and Convenience Foods
Nutrition Labeling Part B Questions 1 -- 2
15
Assignment #4 Nutrition Labeling – Label 1 Questions
16
Nutrition Labeling – Label 2 Questions
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FOD1050: Fast and Convenience Foods
***all assignment must be handed in before you will be allowed to cook***
Assignments and Labs
Theory
Advertising Techniques
Fast Food Project
Convenience Food Comparison
Nutrition Labeling
Quiz
Labs:
Due Date%
35%
10%
55%
Lab 1: Convenience vs Homemade
The Choices ...
 Lemon filling from a box and homemade lemon
filling in a pie
 Cake mix and homemade cake
 Cookie mix and homemade cookies
 Scalloped potatoes and homemade scalloped
potatoes
 Garlic mashed potatoes and homemade mashed
potatoes
Lab 2: Partially-Prepared Convenience Food vs.
Homemade.
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FOODS 1050 Fast and Convenience Foods
The Choices ...
 Frozen cookie dough and homemade cookies
 Pizza crust pizza and homemade pizza
 Frozen meat balls and homemade meatballs
Lab 3: Prepared Food vs. Homemade
The Choices ...
 Frozen perogies and homemade perogies
 Frozen chicken strips and homemade chicken strips
 Pizza pops and homemade pizza pops
Lab 4 Three Type Comparison

Choose an item you can buy in two ways – fully prepared
and partially prepared and compare these two to
homemade.
Total
100%
Advertising Techniques
1. Instructions:
 Complete the chart by giving the meaning of the advertising
techniques and providing food –related examples
 For resources use: Food for Today Pages 103 - 107
Technique
Limited Information
Meaning
Food-Related Example
Positive Images
Celebrity
Endorsement
Appeal to Basic
Needs
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FOODS 1050 Fast and Convenience Foods
Scare Tactics
False Claims
Infomercials
2. Which technique(s) do you like the best or do you think influences you to
buy a product?
3. Sneaky Ways Fast Food Restaurants Get You To Spend Money – Video
Fast food is supposed to be cheap and convenient, but you often find you spend more on
fast food than you expected to. Fast food is getting more expensive and fast food
restaurants places are experts at getting you to spend more money. Combos, upgrades,
and multiple size options are just a few of the tricks used by fast food restaurants.
Watch the following YouTube video:
Sneaky Ways Fast Food Restaurants Get You To Spend Money
https://www.youtube.com/watch?v=VooHiweb1sw
Explain at least 4 ways that fast food restaurants ‘convince’ the consumer to spend their
money.
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FOODS 1050 Fast and Convenience Foods
4. List any other ways that advertising may influence you to buy
products.
5. How might advertisers use different techniques with different target groups?
Assignment #1: Fast Food Project
Kitchen Members:
______________________
_________________________ _________________________
______________________
_________________________ _________________________
In Your kitchen groups, complete the following research project below using the
internet and Food for Today Textbook.
1. On average how many calories should someone your age and activity level
have in one day?
2. How many calories are in 1 gram of fat? How many tsp. is this?
3. Choose three commercial fast food outlets found in Canada. List them
below.
a. _______________________________________
b. _______________________________________
c. _______________________________________
4. List three (3) items that someone would order for a meal from each
establishment. Using the nutrition guide online, what is the total fat for each
item you listed, what are the calories? Calculate the total fat and calories of
the meal in the chart below.
Example:
Fast Food Establishment: Tim Hortons
Menu
Item 1
Lg. Double Double
Fat (g)
Calories
12 g
230
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FOODS 1050 Fast and Convenience Foods
Menu
Item 2
Menu
Item 3
Multigrain Bagel w/cream
cheese
Vanilla Yogurt and Berries
Totals
22 g
471
2g
160
36 g
861
Fat (g)
Calories
Fat (g)
Calories
Fat (g)
Calories
Menu Item
1
Menu Item
2
Menu Item
3
Totals
Menu Item
1
Menu Item
2
Menu Item
3
Totals
Menu Item
1
Menu Item
2
Menu Item
3
Totals
5. Using the same nutrition guides found online choose 1 0f the 3
establishments and list 3 items that: (List the fat (g) and calories for each
item and the total of the three items)
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FOODS 1050 Fast and Convenience Foods
a. Would be healthy choices for lunch.
b. Exceed your entire daily calorie intake in only those three items.
Answer the following questions with respect to the three fast food outlets you
chose from above.
6. Consumers are now looking for healthier choices when it comes to fast food.
In what way is the above fast food establishment improving the nutritional
value of their products?
a. Give 3 different examples of how they are achieving this?
b. Are all food groups represented?
7. How do these fast food outlets make their food appealing to you? (Eat with
your eyes)
8. What type of packaging (recyclable, type of material, reusable) are they
using?
9. Look at www.mcdonalds.ca and brainstorm some common marketing
strategies that fast food establishments use to create a positive association
with their products.
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FOODS 1050 Fast and Convenience Foods
Assignment #2: Connivance Food Comparisons
Use the power point in Google Classrom
1. What is the difference between convenience foods and meals made from
scratch?
2. Some convenience foods can be eaten as is and some need to be partially
prepared.
Give 2 examples for each:
a. Prepared food (eaten as is or by adding water)
i. ___________________________________
ii. ___________________________________
b. Partially Prepared food
i. ___________________________________
ii. ___________________________________
3. The amount of research and preparation that is put into prepared food affects
its’ cost. List 5 factors that affect the price of convenience foods besides the
cost of the food itself.
a. _______________________________________________
b. _______________________________________________
c. _______________________________________________
d. _______________________________________________
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FOODS 1050 Fast and Convenience Foods
e. _______________________________________________
4. What are 3 advantages to cooking with convenience foods?
5. What are 3 disadvantages to cooking with convenience foods?
6. List 3 high cost convenience foods.
7. List 3 low cost convenience foods.
8. What is 1 reason why some convenience foods are cheaper than homemade
foods?
9. There are 3 types of convenience foods that are available to purchase at a
grocery store. Read the definition of each and then provide 2 examples for
each.
a. Basic – canned, frozen, or dried foods with one or very few
ingredients.
i. ___________________________________
ii. ___________________________________
b. Complex – several ingredients with more timesaving processing; cost
more than homemade.
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FOODS 1050 Fast and Convenience Foods
i. ___________________________________
ii. ___________________________________
c. Manufactured – cannot be made at home, relatively expensive because
of production technology
i. ___________________________________
ii. ___________________________________
Assignment #3: Nutrition Labeling
Read over the information on “Reading Food Labels” write up and complete the
assignment individually.
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FOODS 1050 Fast and Convenience Foods
Reading Food Labels
The labels on canned, packaged, and frozen foods tell you what’s really in the foods you eat.
Comparing labels will help you choose foods that are low in fat, cholesterol, sodium (salt), and
calories. Reading food labels is a big step toward eating for a healthier heart. Look for the
“Nutrition Facts” label on packaged foods.
1. Serving Size
Look at this closely. This is the amount of food in
1 serving. If you eat more, you get more of
everything on the label — including fat,
cholesterol, and calories.
2. Total Fat
This number tells you how many grams (g) of fat
are in 1 serving. Choose foods with a low number
for total fat.
3. Saturated Fat
This number tells you how many grams (g) of
saturated fat are in 1 serving. Saturated fat raises
your cholesterol the most. Look for foods that
have little or no saturated fat.
4. Trans Fat
This number tells you how much trans-fat is in 1
serving. Like saturated fat, trans fat raises your
cholesterol. Choose foods that have little or no
trans-fat.
5. Cholesterol
This number tells you how much cholesterol is in
1 serving. You should eat less than 300
milligrams (mg) of cholesterol a day.
6. Calories from Fat
This number tells you how many calories from
fat are in 1 serving. Look for foods with few
calories from fat.
7. % Daily Value
A large number means 1 serving contains a lot of
that ingredient. A low number means 1 serving contains a small amount. Look for foods that have low
numbers for total fat, saturated fat, trans fat, cholesterol, and sodium.
8. Sodium
This number tells you how much sodium is in 1 serving. Choose foods with low numbers for sodium. Or
look for foods that
say Low-Sodium or Sodium-Free.
9. Dietary Fiber
This number tells you how much fiber is in 1 serving. Look for foods that are high in fiber.
Analyze Fast and Convenience Foods
Mandatory Information:
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FOODS 1050 Fast and Convenience Foods
Nutrition labeling is information found on the labels of prepackaged foods.
By law, food packaging must contain a Nutrition Facts Table, an ingredient list and
some optional nutritional claims. These give you information about the
nutritional value of a food. You can use this information to make healthier food
choices and achieve overall good health.
The Nutrition Facts table gives you information about:
 Calories
 13 core nutrients (fats, saturated fat, trans fat, cholestrol,
sodium, carbohydrate, fibre, sugars, protein, Vitamin A,
Vitamin C, calcium and iron.
 % Daily Value (% DV) of nutrients
All of the information in the Nutrition Facts table is based on an amount of food.
This amount is always found at the top of the Nutrition Facts table.
- Copied from http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/indexeng.php, June 2, 2014
While it is mandatory to list the 13 core nutrients on the Nutrition Facts table,
declaring the following nutrients is optional: folate, magnesium, niacin,
phosphorous, potassium, riboflavin, selenium, thiamine, vitamin B12, vitamin B6,
vitamin D, vitamin E, zinc, and other vitamins and minerals.
- Copied from http://www.healthycanadians.gc.ca/eating-nutrition/labeletiquetage/nutrition-fact-valeur-nutritive-eng.php , June 2, 2014
Part A
Analyze the information on the following food package labels and list what
information is mandatory and which is voluntary. (1.2)
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FOODS 1050 Fast and Convenience Foods
Note: These nutrition labels were current in June 2014, however, because the data may
change from time to time, this information may not always be identical to the nutritional label
information of products on shelf.
1. For McDonald’s Big Mac, what information
provided in the nutrition facts is mandatory?
2. Does McDonald’s Big Mac, provide any nutrition facts that are voluntary? If
so, list them:
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FOODS 1050 Fast and Convenience Foods
3. For Campbell’s Cream of Mushroom Soup, what information provided in the
nutrition facts is mandatory?
4. For Campbell’s Cream of Mushroom Soup, what information provided in the
nutrition facts is voluntary?
Part B
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FOODS 1050 Fast and Convenience Foods
Enhance or Fortifying Fast and Convenience Foods
1. Give an example of how Kraft Dinner (label above) has been fortified to
improve nutritional value.
2. Give an example of how a different convenience product can be fortified or
enriched to improve nutritional value.
Assignment #4
Choose 2 food labels from (items of your choice) attach them to this assignment
and answer the questions listed below.
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FOODS 1050 Fast and Convenience Foods
Label # 1: _________________________________________________________
(Name of Product and size of package)
1. How large is one serving?
2. How many servings are in the entire package?
3. How many calories are in one serving?
4. What percentage of your total calories is in one serving?
5. How much sugar is in one serving?
6. How much total fat is in one serving?
7. Of all the ingredients listed on the label, this food contains the most
_______________________________.
8. One serving of this food provides __________ % of the Recommended
Daily Value for “saturated fat”.
9. Choose two ingredients that are found in the food that are NOT on the
nutritional label. Find out why these ingredients are in the product (what is
their function?).
Label # 2: _________________________________________________________
(Name of Product and size of package)
1. How large is one serving?
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FOODS 1050 Fast and Convenience Foods
2. How many servings are in the entire package?
3. How many calories are in one serving?
4. What percentage of your total calories is in one serving?
5. How much sugar is in one serving?
6. How much total fat is in one serving?
7. Of all the ingredients listed on the label, this food contains the most
_______________________________.
8. One serving of this food provides __________ % of the Recommended
Daily Value for “saturated fat”.
9. Choose two ingredients that are found in the food that are NOT on the
nutritional label. Find out why these ingredients are in the product (what is
their function?).
BE ORGANIZED!
Follow these steps to successful products!

Tie hair back first, then wash hands and put on a clean apron.
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FOODS 1050 Fast and Convenience Foods

Before beginning any recipe, it is important to read the recipe thoroughly. This
will allow you to see if you have the proper ingredients and the time and equipment
needed for the recipe.

Preheat oven and assemble all necessary ingredients.

Measure all ingredients using the proper procedures and equipment.

Combine the ingredients in the order and manner given in the recipe.

Prepare pans by lining, greasing or spraying as per the recipe.

Fill pans with the batter or mixture.

Put on oven mitts and pull out the oven rack, if required.

Place the food in proper location within the oven.

Set the timer for the least time on the recipe, if there is a range of time given .

When timer rings, check the product by putting on oven mitts, pulling out rack slightly
and checking with a toothpick.

If toothpick is clean and does not have uncooked dough on it, remove food from the oven
and place pan on a cooling rack. For muffins, tip the muffin cups on their sides so
bottoms do not go soggy.

Remove from pan and serve. Garnish as if in a restaurant!

Clean and sanitize equipment and work space.
Lab 1:
Convenience Food
and Homemade Food
Objectives
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FOODS 1050 Fast and Convenience Foods
To demonstrate:
 preparation of two products - one convenience and one homemade
 compare a convenience product to one you've prepared
 identify and demonstrate safe and sanitary food preparation and handling practices
 knowledge in time management
 knowledge and skills in the planning, preparing and evaluating of basic food recipes
 skill in measuring, mixing and organizing
 proper usage of kitchen tools and equipment
 basic competencies.
For this lab you will prepare two separate food products:
 One must be convenience.
 One must be homemade.
Prepare one convenience food from a mix and compare it to a homemade product. Choose one of
the following recipes and compare it to a homemade version.
The Choices ...
 lemon filling from a box and homemade lemon filling in flapper pie
 cake mix and homemade cake
 cookie mix and homemade cookies
 scalloped potatoes and homemade scalloped potatoes
 garlic mashed potatoes and homemade mashed potatoes
You will demonstrate proper preparation techniques for both food products.
If you wish to us other recipes you much confirm and have permission from your teacher!
Lab 2: Partially-Prepared Food
and Homemade Food
Objectives
To demonstrate:
 preparation of two products - one partially-prepared convenience and one homemade
 compare a partially-prepared convenience product to one you've prepared
 identify and demonstrate safe and sanitary food preparation and handling practices
 knowledge in time management
 knowledge and skills in the planning, preparing and evaluating of basic food recipes
 skill in measuring, mixing and organizing
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FOODS 1050 Fast and Convenience Foods


proper usage of kitchen tools and equipment
basic competencies.
For this lab you will prepare two separate food products:


One must be a partially-prepared convenience.
One must be homemade.
Prepare one partially-prepared convenience food from a mix and compare it to a homemade
product. Choose one of the following recipes and compare it to a homemade version.
The Choices ...
 frozen cookie dough and homemade cookies
 pizza crust pizza and homemade pizza
 frozen meat balls and homemade meatballs
You will demonstrate proper preparation techniques for both food products.
If you wish to us other recipes you much confirm and have permission from your teacher!
Lab 3:
Prepared Convenience Food
and Homemade Food
Objectives
To demonstrate:
 preparation of two products - one prepared convenience food and one homemade
 compare a prepared convenience product to one you've prepared
 identify and demonstrate safe and sanitary food preparation and handling practices
 knowledge in time management
 knowledge and skills in the planning, preparing and evaluating of basic food recipes
 skill in measuring, mixing and organizing
 proper usage of kitchen tools and equipment
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FOODS 1050 Fast and Convenience Foods

basic competencies.
For this lab you will prepare two separate food products:
 One must be a prepared convenience product.
 One must be homemade.
Prepare one prepared convenience food and compare it to a homemade product. Choose one of
the following recipes and compare it to a homemade version.
The Choices ...
 frozen perogies and homemade perogies
 frozen chicken strips and homemade chicken strips
 pizza pops and homemade pizza pops
You will demonstrate proper preparation techniques for both food products.
If you wish to us other recipes you much confirm and have permission from your teacher!
22