Assignment
1) Research online various proteins and their conduciveness to off-site transport. Select one (i.e. salmon) and do the following:
1. Why does it make for better transport than another protein of the same category (i.e. another fish)?
2. How would you treat this protein (i.e. it's catered life cycle)
3. Apply a recipe to this protein and break down the steps home vs. on-site
4. Provide a picture of the dish/protein.
As always, site your sources.
2) Research a technology online that has been developed for use in off-premise catering. How does it enhance, change, and simplify methods for our industry? (use a particular entrée as an example) Prepare your paper with the following:
1. What is the technology you've selected, and how does it apply to the catering industry? What are some of the performance risks involved with using this equipment? Are there any health risks to using it from a food safety standpoint? (2 paragraphs)
2. What entrée item are you going to use for an example?
3. Where did you find it? (CASE study is acceptable, but always give credit)
4. Show the "catered" life of this entrée in two ways: first, how would using this technology make the dish? Second, how would you make the dish using the basic equipment for off-premise catering we've discussed/used in class? (1-2 paragraphs)
5. Include a photo of the item from the site you found it and a photo of the technology.
Format your assignment according to the following formatting requirements:
1. The answer should be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
2. The response also includes a cover page containing the title of the assignment, the student's name, the course title, and the date. The cover page is not included in the required page length.
3. Also include a reference page. The Citations and references should follow APA format. The reference page is not included in the required page length.