Updated menu planning

Updated menu planning

RL 17 E

Menu planning in groups and individually for Flitiga lisa

 

Courses:

Matlagning 1: Theory

Matlagning 2: Practical

 

Menu

 

Ammis x 80

 

Starters x 3 x 35/starter

1 Veg

1 Warm

 

Main courses x 4: x 30/ Main course

Fish, meat & veg

 

Dessert x 3 x 35/Dessert

1 vegan

 

Coffee sweets x 80

 

Bread & ”Butter” or butter  and another one

 

Groups & service:

 

1: 13-15/2 Jesper, Nike, Thilda, Erik, Orvar & Alex

 

2: 20-22/2 Leon, Johan, Madde O, Kim, Johannes & Sophie

 

3: 6-8/3 Salah, Oscar, Madde P, Julia, Viktor & Noah

 

Important dates:

 

7/12: A plan for who is doing what in the group

 

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.

 

25/1: Complete menu including detailed ordering list in following segments:

 

Dairy

Meat

Fish

Vegetables

Dry storage

 

Key words:

Sustainibility, zero waste, seasonal, colors, different cooking methods, textures