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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