Mention the reason why each of the dishes were chosen as part of your submission.

Format: Microsoft Word or PDF or PowerPoint

Background Information

  1. The Rahman family is making preparations to celebrate their 15-year anniversary of being in Canada. The Rahman family has chosen your establishment to celebrate. In total there will be 20 guests. Several of the guests have food allergies and are very self-conscious about them. Mrs. Rahman has asked that the event be served family style and the menu consists of foods that everyone, even those with allergies, can share. Mrs. Rahman has provided the following list of allergies some of her family members have:

Wheat

Tree Nuts

Shellfish

Mrs. Rahman has asked you to create a 7 dish, North American/Arabic, family style menu that is free of any of the listed allergens. The menu should include, 2 starters, 2 main dishes with 2 sides and 1 Dessert. Mrs. Rahman has asked that at least one of the main dishes consist of fish, as that is her daughter’s favorite.

 

Required: Create a 7-dish family style menu free of the listed allergens. For each of the dishes list all of the ingredients and explain why you chose that dish over others. You are free to research recipes online but do not forget to Cite your recipes. As part of the assignment, you need to show:

1.Pictures of each of the Dishes

2.List the Ingredients of each of the dishes

  1. Mention the reason why each of the dishes were chosen as part of your submission.

 

Below is the rubric for each of the dishes:

 

  Levels of Achievement
Criteria 0 1 2
Picture  0 Points

Picture of each Dish was not provided.

1 Point

Picture of each Dish was provided.

Dish  0 Points

Dish selected and the ingredients are not free from the listed allergens.

0.5 Points

Dish selected and the ingredients are somewhat free from the listed allergens with multiple exceptions.

1 Points

Dish selected and the ingredients are free from the listed allergens.

Explanation 0 Points

Explanation of dish not provided.

1 Points

Explanation of each dish selection was provided and considerate of allergens and preferences.

 

 

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