8 Course Meal Paper
HRTM 110-001
Develop an 8 course meal with the following considerations:
Appetizer
Soup
Fish
Entrée
Salad
Cheese
Dessert
Coffee
Name each item:
Course 1: Appetizer – Petite Parmesan Baskets: tiny lacy Parmesan baskets filled with goat cheese mousse.
Course 2: Soup – Butternut Squash Soup: garnished with swirls of Creme Fraiche
Course 3: Fish – Seafood Salad with a zesty Cocktail Sauce: served in a martini glass with a celery stick swizzle and rims of martini glasses are dipped in lemon juice and minced parsley
Course 4: Entrée – Lobster Tails: an elegant entree slowly poached in butter for tenderness. Accompanied by a julienne of fresh snow peas and carrots that are tossed in olive oil and lemon juice.
Course 5: Salad – Mesclun Salad: A refreshing salad tossed with a lemon vinaigrette and served over tiny uniquely stuffed Rigatoni pasta shells.
Course 6: Cheese – Shropshire Blue Cheese: soft and sharp with a slightly tangy aroma.
Course 7: Dessert – Small Chocolate Cake Rounds: homemade chocolate cake, homemade ice cream garnished with Creme Fraiche and chocolate ganache.
Course 8: Coffee – Raspberry Truffle Latte: espresso, steamed milk, raspberry and chocolate topped with velvety foam.
Tell me what utensil should be used to eat it with.
Course 1: Appetizer – Petite Parmesan Baskets: There is a butter knife that will be provided with the appetizer. Additionally, I would use the appetizer fork.
Course 2: Soup – Butternut Squash Soup: I will use the soup spoon.
Course 3: Fish – Seafood Salad with a zesty Cocktail Sauce: I would use the fish fork.
Course 4: Entrée – Lobster Tails: I will use the entrée fork and entrée knife.
Course 5: Salad – Mesclun Salad: I will use the salad fork.
Course 6: Cheese – Shropshire Blue Cheese: I will use the cheese knife, if needed.
Course 7: Dessert – Small Chocolate Cake Rounds: I will use the dessert fork.
Course 8: Coffee – Raspberry Truffle Latte: I will use the coffee spoon,
Develop an 8 course meal with the following considerations:
Appetizer
Soup
Fish
Entrée
Salad
Cheese
Dessert
Coffee
Name each item:
Course 1: Appetizer – Petite Parmesan Baskets: tiny lacy Parmesan baskets filled with goat cheese mousse.
Course 2: Soup – Butternut Squash Soup: garnished with swirls of Creme Fraiche
Course 3: Fish – Seafood Salad with a zesty Cocktail Sauce: served in a martini glass with a celery stick swizzle and rims of martini glasses are dipped in lemon juice and minced parsley
Course 4: Entrée – Lobster Tails: an elegant entree slowly poached in butter for tenderness. Accompanied by a julienne of fresh snow peas and carrots that are tossed in olive oil and lemon juice.
Course 5: Salad – Mesclun Salad: A refreshing salad tossed with a lemon vinaigrette and served over tiny uniquely stuffed Rigatoni pasta shells.
Course 6: Cheese – Shropshire Blue Cheese: soft and sharp with a slightly tangy aroma.
Course 7: Dessert – Small Chocolate Cake Rounds: homemade chocolate cake, homemade ice cream garnished with Creme Fraiche and chocolate ganache.
Course 8: Coffee – Raspberry Truffle Latte: espresso, steamed milk, raspberry and chocolate topped with velvety foam.
Tell me what utensil should be used to eat it with.
Course 1: Appetizer – Petite Parmesan Baskets: There is a butter knife that will be provided with the appetizer. Additionally, I would use the appetizer fork.
Course 2: Soup – Butternut Squash Soup: I will use the soup spoon.
Course 3: Fish – Seafood Salad with a zesty Cocktail Sauce: I would use the fish fork.
Course 4: Entrée – Lobster Tails: I will use the entrée fork and entrée knife.
Course 5: Salad – Mesclun Salad: I will use the salad fork.
Course 6: Cheese – Shropshire Blue Cheese: I will use the cheese knife, if needed.
Course 7: Dessert – Small Chocolate Cake Rounds: I will use the dessert fork.
Course 8: Coffee – Raspberry Truffle Latte: I will use the coffee spoon,