Figure 1 An absolutely fucking unrelated picture to our menu, but WHO CARES, it’s Stenden.
Gastronomy Minor
Module 2 2020/2021
Vitaliy Krasovskyy 4526473
Ilse Kuiper 4508408
Melanie Dykstra 4502892
Gabriela Trifonova 1589330
, Contents
Composition of the dish / menu.......................................................................................................................3
Justification of the chosen dishes and menu is made...................................................................................3
Ingredient list – specified ingredients – clear amounts................................................................................3
Detailed description of the preparation processes.......................................................................................3
Calculation of food cost (forecast))...............................................................................................................3
Flavour description of the dishes......................................................................................................................4
Description based on the basic flavours and UFF dimensions......................................................................4
Description of the beverages............................................................................................................................5
Heritage, climate, type of soil, grape varieties, harvest- and bottling year, classification, price indication..5
Flavour description of beverages......................................................................................................................6
Description based on the basic flavours and UFF dimensions......................................................................6
Food-wine combinations..................................................................................................................................6
Based on basic flavours and UFF dimensions...............................................................................................6
Evaluation.........................................................................................................................................................7
References........................................................................................................................................................7
Gastronomy Minor
Module 2 2020/2021
Vitaliy Krasovskyy 4526473
Ilse Kuiper 4508408
Melanie Dykstra 4502892
Gabriela Trifonova 1589330
, Contents
Composition of the dish / menu.......................................................................................................................3
Justification of the chosen dishes and menu is made...................................................................................3
Ingredient list – specified ingredients – clear amounts................................................................................3
Detailed description of the preparation processes.......................................................................................3
Calculation of food cost (forecast))...............................................................................................................3
Flavour description of the dishes......................................................................................................................4
Description based on the basic flavours and UFF dimensions......................................................................4
Description of the beverages............................................................................................................................5
Heritage, climate, type of soil, grape varieties, harvest- and bottling year, classification, price indication..5
Flavour description of beverages......................................................................................................................6
Description based on the basic flavours and UFF dimensions......................................................................6
Food-wine combinations..................................................................................................................................6
Based on basic flavours and UFF dimensions...............................................................................................6
Evaluation.........................................................................................................................................................7
References........................................................................................................................................................7
