RECIPE CONVERSTIONS AND STANDARDIZED RECIPES AND PLATE CARDS
Using the Cuisine Type assigned (Please read through the paper I’ve wrote, the type assigned is steak house) and the Professional Cooking book ONLY (https://learn-us-east-1-prod-fleet02-xythos.content.blackboardcdn.com/5d01252a127d8/627134?X-Blackboard-Expiration=1613509200000&X-Blackboard-Signature=NneNXuPTiEYwzJP26rlc50YlkbPGxyrT4X8y62CfnGA%3D&X-Blackboard-Client-Id=157277&response-cache-control=private%2C%20max-age%3D21600&response-content-disposition=inline%3B%20filename%2A%3DUTF-8%27%27Professional_Cooking_7th_Edition.pdf&response-content-type=application%2Fpdf&X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Date=20210216T150000Z&X-Amz-SignedHeaders=host&X-Amz-Expires=21600&X-Amz-Credential=AKIAZH6WM4PL5SJBSTP6%2F20210216%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Signature=d8c4ec54ce3633cdc3c68ad34141a3b44be503a88540e5befe81469734340ec9), 1. Construct a 5 course menu with an appetizer, soup or salad, entrée with starch and veg and a dessert. 2. Convert the existing yield to 75 portions. These conversion sheets MUST be hand written.
Develop standardized recipes for the menu items assigned after converting to the new yield. Portion size and recipe yield must be accurately expressed.
You will design a plate presentation card for each of the menu items assigned that should include: food placement on the plate, appropriate garnish and a list of all utensils needed to consume the dish. You will be given a model to work from.
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