Nebraska Department of Education



MEAL PLANNING – LUNCHES AND DINNERS LAB PROJECT

FOODS & NUTRITION II

NAME: _____________________________________

1. You and your kitchen partners need to plan a 3-food item lunch or dinner menu. You may use recipes provided to you in this class to develop your menu OR from other printed sources. You cannot use ‘family-favorite- recipes’ from home; they must be those found in magazines or cookbooks. If using recipes not already provided for you, they must be approved by the instructor. Cost and cooking skill required will be primary factors in getting recipes approved. The menu items you select may be soups, salads, sandwiches, meats, vegetables, fruits, items with sauces, desserts, starches, etc. What are the 3 menu items you have selected?

A. _______________________________________________________________________

B. _______________________________________________________________________

C. _______________________________________________________________________

2. In the rectangle below, and assuming you have an unlimited supply of table appointments, how would you set the table for this meal? Will it be served in ‘courses’, or placed on the table all at once?

3. You may have 2 days for ‘mise en place’, and then finish cooking and serving the meal on the 3rd day.

You will be serving on _______________________________________ In the space below, write a schedule of ‘who’ is doing ‘what’, and ‘when’….

Your group members: _______________________________________________________________________

Kitchen # ____________

In the space below, neatly write down every grocery item you need to prepare your meal, in the correct quantity:

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