Ethnic Food Pyramid Meal Packet
Ethnic Food Pyramid Meal Packet
Students will work in teams to plan and execute a dinner meal/event. One packet will be submitted from each team.
Unit #________________________ Date of Meal/Event _________________________ Name of participants: Manager __________________________________ Cook _____________________________________ Assistant Cook _____________________________
Specifications:
Type of Meal/Event Lunch based on Ethnic Food Pyramid
Style of Service: _Choose a style of Service Appropriate to your menu and ethnic food pyramid Number Of Courses: ______3_minimum_____ Cost Per Person: $ ___9.00_ (± 10%).
Guest: Number of people dining _4_ Number in team _3_ Number of guests __1__ Criteria for Guest: Nutritional requirements: __33%__of RDA: use age and gender of your guest to determine your goal Type of guest: Each team will invite one guest. If there are less than three members in a team, it will be necessary to invite two guests.
Guest Arrival Time: __
Guest Arrival Location: ___Family and Consumer Sciences Conference Center, Room 110. Serving time: (± 2 minutes) Completion time: _____ (± 2 minutes)
Food supplies: Menu items are to be selected first from the Stock List in Room 117 and additional items will be ordered from Vons.com. Students may bring food items not on the stock list but the items must be included in the meal cost and a receipt included in the final packet.
The Instructor’s Evaluation Sheet clearly identifies which activities must be completed for submission with the preliminary packet.
The Instructor’s Lab Grading Form outlines the grading criteria for the preparation and service of the meal.
Full Day’s Menu
Type the menu in the formal format or attach the printed menu to this page. Include the title of your theme.
Manager: ___________________________________/ 5 pts
Production Menu
Type the menu items in the first box and indicate the
Students will work in teams to plan and execute a dinner meal/event. One packet will be submitted from each team.
Unit #________________________ Date of Meal/Event _________________________ Name of participants: Manager __________________________________ Cook _____________________________________ Assistant Cook _____________________________
Specifications:
Type of Meal/Event Lunch based on Ethnic Food Pyramid
Style of Service: _Choose a style of Service Appropriate to your menu and ethnic food pyramid Number Of Courses: ______3_minimum_____ Cost Per Person: $ ___9.00_ (± 10%).
Guest: Number of people dining _4_ Number in team _3_ Number of guests __1__ Criteria for Guest: Nutritional requirements: __33%__of RDA: use age and gender of your guest to determine your goal Type of guest: Each team will invite one guest. If there are less than three members in a team, it will be necessary to invite two guests.
Guest Arrival Time: __
Guest Arrival Location: ___Family and Consumer Sciences Conference Center, Room 110. Serving time: (± 2 minutes) Completion time: _____ (± 2 minutes)
Food supplies: Menu items are to be selected first from the Stock List in Room 117 and additional items will be ordered from Vons.com. Students may bring food items not on the stock list but the items must be included in the meal cost and a receipt included in the final packet.
The Instructor’s Evaluation Sheet clearly identifies which activities must be completed for submission with the preliminary packet.
The Instructor’s Lab Grading Form outlines the grading criteria for the preparation and service of the meal.
Full Day’s Menu
Type the menu in the formal format or attach the printed menu to this page. Include the title of your theme.
Manager: ___________________________________/ 5 pts
Production Menu
Type the menu items in the first box and indicate the