<a name="_GoBack"></a>RL 17 E
Menu planning in groups and individually for Flitiga lisa
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Courses:
Matlagning 1: Theory
Matlagning 2: Practical
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Menu
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Ammis x 80
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Starters x 3 x 35/starter
1 Veg
1 Warm
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Main courses x 4: x 30/ Main course
Fish, meat &amp; veg
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Dessert x 3 x 35/Dessert
1 vegan
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Coffee sweets x 80
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Bread &amp; &rdquo;Butter&rdquo; or butter&nbsp; and another one
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Groups &amp; service:
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1: 13-15/2 Jesper, Nike, Thilda, Erik, Orvar &amp; Alex
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2: 20-22/2 Leon, Johan, Madde O, Kim, Johannes &amp; Sophie
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3: 6-8/3 Salah, Oscar, Madde P, Julia, Viktor &amp; Noah
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Important dates:
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7/12: A plan for who is doing what in the group
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20/12: Send in what you have done so far individually and a finished menu. You will get time at one class in Eng 6 with DPI.
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25/1: Complete menu including detailed ordering list in following segments:
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Dairy
Meat
Fish
Vegetables
Dry storage
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Key words:
Sustainibility, zero waste, seasonal, colors, different cooking methods, textures

Updated menu planning

Matriser i planeringen

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