Columbian Exchange Menu - Wasatch



Columbian Exchange Menu

Directions:

Create a menu that combines European food with American foods. You will do this using the provided list of each area. There needs to be 3 sections – appetizers, entrée, and dessert.

Appetizers – using only foods found on the European list.

Entrée – using a combination of foods from Europe and America.

Dessert – using only foods found on the American list.

There should be 2-3 in each category. Menu items can be foods you already know of or it can be made up meals that you create. The menu items must have each of the following:

1. The name of the dish

2. Ingredients of the dish

Name your restaurant and decorate the menu. The name and decorations should reflect the Columbian Exchange in some way.

Old/New World Menu Project Rubric

| |4 |3 |2 |1 |

|Analysis |Student uses |Student uses |Student uses |Minimal effort is made |

| |ALL THREE CORRECTLY (1)only |TWO CORRECTLY (1)only |ONE CORRECTLY (1)only |in this category |

| |ingredients from the OLD WORLD |ingredients from the OLD WORLD |ingredients from the OLD | |

| |for the appetizer. (2) |for the appetizer. (2) |WORLD for the appetizer. (2) | |

| |ingredients from BOTH for the |ingredients from BOTH for the |ingredients from BOTH for the| |

| |entrée, and (3) uses only |entrée, and (3) uses only |entrée, and (3) uses only | |

| |ingredients from the NEW WORLD |ingredients from the NEW WORLD |ingredients from the NEW | |

| |for the dessert |for the dessert |WORLD for the dessert | |

|Content |Student creates 3 choices in |Student creates 2 choices in |Student creates 1 choice in |Minimal effort is made |

| |each area (1) appetizer, (2) |each area (1) appetizer, (2) |each area (1) appetizer, (2) |in this category |

| |entrée, and (3) dessert |entrée, and (3) dessert |entrée, and (3) dessert | |

|Presentation |ALL of the following are |TWO of the following are |ONE of the following is |Minimal effort is made |

| |present: (1) Cover with name of|present: (1) Cover with name of|present: (1) Cover with name |in this category |

| |restaurant, (2) color used on |restaurant, (2) color used on |of restaurant, (2) color used| |

| |each page of the menu, and (3) |each page of the menu, and (3) |on each page of the menu, and| |

| |Neatness |Neatness |(3) Neatness | |

Before Columbus:

|In Europe |

|Bananas |Barley |Cabbages |Carnations |

|Chickens |Coffee |Cows |Crabgrass |

|Daffodils |Daisies |Dandelions |Horses |

|Lemons |Lettuce |Lilacs |Olives |

|Oranges |Peaches |Pears |Pigs |

|Rice |Sheep |Sugarcane |Tulips |

|Turnips |Wheat |  |  |

|In America |

|Avocados |Beans (kidney, |Bell peppers |Black-eyed Susans |

| |navy, lima) | | |

|Cacao (for |Chili peppers |Corn |Cotton |

|chocolate) | | | |

|Marigolds |Papayas |Peanuts |Petunias |

|Pineapples |Poinsettias |Potatoes |Pumpkins |

|Quinine |Rubber |Squashes |Sunflowers |

|Sweet potatoes |Tobacco |Tomatoes |Turkeys |

|Vanilla beans |Zinnias |  |  |

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