Manager Plans
Vegan
For the vegan meal, we had to create a meal that contained no animal products. This meal proved to be very challenging as I never realized how prevalent animal products were in foods that I ate on a regular basis and that I was familiar with. After much thinking and research, I settled on a menu of Sun-Dried Tomato, Mushroom, and Spinach Tofu Quiche, Vegan Breakfast Potatoes, Apple Banana Quinoa Breakfast Cups, and Pink Grapefruit and Pomegranate Soda. For a theme, I selected a slight beach theme, complete with a seashell table runner, light blue tablecloth, and navy napkins.
If I could redo one assignment, it would be this. I was happy with how it turned out, but I wish I would have been more creative in my recipes. Overall, it was alright, but I wish I could have another go at this meal.
For the vegan meal, we had to create a meal that contained no animal products. This meal proved to be very challenging as I never realized how prevalent animal products were in foods that I ate on a regular basis and that I was familiar with. After much thinking and research, I settled on a menu of Sun-Dried Tomato, Mushroom, and Spinach Tofu Quiche, Vegan Breakfast Potatoes, Apple Banana Quinoa Breakfast Cups, and Pink Grapefruit and Pomegranate Soda. For a theme, I selected a slight beach theme, complete with a seashell table runner, light blue tablecloth, and navy napkins.
If I could redo one assignment, it would be this. I was happy with how it turned out, but I wish I would have been more creative in my recipes. Overall, it was alright, but I wish I could have another go at this meal.
Elementary School Lunch
The following are my plans for elementary school lunch plans. With this, we had boxes of cereal or grain products, 1 chicken product from our chicken lab, canned juice, 1 kind of canned fruit or vegetable, and 1 kind of fresh fruit or vegetable. We also had staples found in the lab, spices and herbs, fat, eggs, powdered milk, yeast, and peanut butter. From this, I created a menu and planned every detail of the meal. For the meal, I had a kid-friendly meal of Crispy Chicken Fingers, Tomato Soup, Apple Monster Mouths, and a Fruit Cocktail Smoothie.
As for a theme, I chose an Easter theme, filled with bright colors that popped on the black tablecloth. My centerpiece was a basket filled with colorful Easter eggs. The smoothies were served in plastic "Happy Easter" cups, completing the theme. For this meal, I worked with people that were not normally in my kitchen, and they did a wonderful job helping to create my vision. One major struggle that we faced on this meal was getting the chicken to a proper temperature. For some reason, the breading on the chicken prevented it to heat thoroughly and we had to keep placing it back in the oven to get to the proper temperature.
The following are my plans for elementary school lunch plans. With this, we had boxes of cereal or grain products, 1 chicken product from our chicken lab, canned juice, 1 kind of canned fruit or vegetable, and 1 kind of fresh fruit or vegetable. We also had staples found in the lab, spices and herbs, fat, eggs, powdered milk, yeast, and peanut butter. From this, I created a menu and planned every detail of the meal. For the meal, I had a kid-friendly meal of Crispy Chicken Fingers, Tomato Soup, Apple Monster Mouths, and a Fruit Cocktail Smoothie.
As for a theme, I chose an Easter theme, filled with bright colors that popped on the black tablecloth. My centerpiece was a basket filled with colorful Easter eggs. The smoothies were served in plastic "Happy Easter" cups, completing the theme. For this meal, I worked with people that were not normally in my kitchen, and they did a wonderful job helping to create my vision. One major struggle that we faced on this meal was getting the chicken to a proper temperature. For some reason, the breading on the chicken prevented it to heat thoroughly and we had to keep placing it back in the oven to get to the proper temperature.