creative menu with appetizers,main courses,desserts and mocktails which matchs the wedding themes

For the dinner special at a restaurant, the customer must choose an appetizer, a salad, an entree, a side dish, and a dessert.Here are the items to choose from.Choice Possible items Appetizer   Onion rings, Nachos, Potato skins, Shrimp cocktail  Salad   Southwest, Caesar, Garden  Entree   Salmon, T-bone steak, Grilled chicken, Roast turkey  Side dish   Rice, French fries, Mixed vegetables, Corn, Pinto beans  Dessert   Apple pie, Chocolate cake, Ice cream How many dinner specials are possible?

menu knowledge in culinary

Each course should have a recommended wine pairing. Please include the recipes for each dish. Also, make sure the menu reflects a cohesive theme or style. Consider any dietary restrictions of your guests and provide alternative options if necessary. Be mindful of presentation and plating as well.

Grade 9Marks: 20General Instructions: The Project will be considered as a part of the upcoming SummativeAssessment – 1 Examination. Total Marks for the Project will be out of 20. The deadline for submission will be on or before 6th November 2023.Topic: Design a Menu! Write a descriptive paragraph about a newrestaurant using sensory details in about 100-150 words. Consider what you see, the sounds thatsurround you, what you smell and taste, andhow it feels to be in this place. Design a Menu Card for this restaurant in anA4 Sheet / Cut Chart. Describe the food items using figurativelanguage.Rubric for Descriptive Writing Total Marks: 204- Excellent 3- Very Good 2-Satisfactory 1-Needs ImprovementIdeas *“paints a picture”for the reader*well-focused on thetopic*clear ideas are well-supported withinteresting and vividdetails*creates some clearimages for thereader*focused on the topic*ideas are well-supported withdetails*sometimesstrays from thetopic*ideas are notwell-developed*more details areneeded*poorly focused on thetopic*ideas are unclear*few details are givenOrganization *well-focused on thetopic*logical organization*excellenttransitions*easy to follow*generally focusedon the topic*some lapses inorganization*some transitions*usually easy tofollow*somewhatfocused on thetopic*poororganization*few transitions*difficult to follow*not focused on thetopic*no clear organization*no transitions*difficult to impossibleto followIntroduction Introductoryparagraph clearlystates subject ofessay and capturesreader's attention.Introductoryparagraph statessubject of essay butis not particularlyinviting to the reader.Introductoryparagraphattempts to statesubject of essaybut does notcapture reader'sattention.No attempt is made tostate the subject ofthe essay in anintroductoryparagraph.Word Choice *precise, vivid andinteresting wordchoices*wide variety ofword choices*fairly precise,interesting andsomewhat variedword choices*wording could bemore specific*vague, mundaneword choices*wording issometimesrepetitive*more descriptivewords are needed*very limited wordchoices*wording is bland andnot descriptiveSensoryDetailEssay includesdetails that appealto at least three ofthe five senses(taste, touch, sound,sight, smell).Includes details thatappeal to fewer thanthree of the fivesenses.Includes detailsthat appeal toonly one of thefive senses.Includes no detailsthat appeal to one ofthe five senses.

9.Which dessert would be best suited for serving at a function of 250 guests? a Crepes Suzette b Champagne Sorbet c Chocolate Bavarois d Passionfruit Soufflé