39 Meal Preparation and Cooking – Performance Checklist

Meal Preparation

Planning and Participation

• Check care plan for allergies or dietary restrictions.
• Consider client preferences, cultural, religious and/or dietary needs.
• Include choices from all the food groups when planning meal.
• Identify safety measures in the kitchen.

Preparation

• Demonstrate and maintain appropriate hand/personal hygiene.
• Maintain safety and sanitation of food and eating areas.
• Prepare basic food items indicated in the mealtime lab appendix.
• Prepare meals using a variety of preparation techniques.
• Prepare meals using a variety of cooking methods.
• Prepare food textures according to care plan.
• Prepare meal with available food and/or use leftovers to make a different meal.

Serving Meal

• Prepare table for meal according to client’s needs. Safely deliver food to table. Serve hot food while hot and cold food while cold. Assist client with eating as necessary.

After Meal

• Clear table after meal, rinse and wash dishes in hot soapy water and dish soap or rinse and place in dishwasher. Set and start dishwasher if used.
• Dispose of garbage, compost and recyclables in proper containers.
• Safely store leftovers in appropriate containers. Label containers with date and time they were stored.
• Wipe off cooking surfaces, counters and appliances with clean soapy water and dry.
• Assist client to chair, ensure safety and comfort.
• Wash hands.
• Measure intake if required. Report and record observations according to agency policy.