FNES 378 Assignment: Cultural Menu Project (Individual Project) ¢ Part 1: Menu items and Menu Description & Menu analysis (50 points) From this project you will independently choose a different global culture/cuisine to research and summarize. After your research your will develop menus including two courses. You can structure your menu as an entrÃ©e and dessert OR alternatively as an appetizer and entrÃ©e. Include copy of your menus and recipes from professional cookbooks or similar sources. Additionally you are required to analyze a culturally appropriate menu in your writing including 1) flavor 2) textures 3) colors 4) temperatures. 1. Report the menus (entrÃ©e and dessert OR appetizer and entrÃ©e) with origin (e.g. Korean: Kimbap) 2. Include some pictures for the above menu items (provide the reference for this information resource) 3. Analyze the menu including flavor texture colors and temperatures (at least words respectively) ¢ 1st menu Recipe: _____________________ (40 servings) Cost per portion: Part 2: Financials (150 points): Standardized recipes and recipe costing (for 40 servings) are required for two menus respectively. 1) Report the recipes for two menu items along with serving size in the recipes you found. (Provide the references for this information resource) 2) Complete the table (to cost the recipe for 40 servings for two menu items respectively) I also uploaded more information.
FNES 378 Assignment: Cultural Menu Project (Individual Project) ¢ Part 1: Menu
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