Culinary Nutrition Principles and Applications Study Guide

136 CULINARY NUTRITION PRINCIPLES AND APPLICATIONS STUDY GUIDE

Activity11-2: Fish and Shellfish Menu Descriptions Menu descriptions should be clear and appealing while communicating the main ingredients of a dish and the method of preparation. Effective menu descriptions promote clarity, add appeal, and increase the likelihood that the item will be ordered.

Rewrite the following ineffective menu descriptions to make them more appealing and complete.

1. Shrimp Cocktail

2. Ceviche

3. Bouillabaisse

4. Salmon en Papillote

5. Sole Almondine

Menu Descriptions Rubric Description Criteria

Shrimp Cocktail

Ceviche

Bouillabaisse

Salmon en Papillote

Sole Almondine

Accurate representation

1

1

1

1

1

Promotes clarity

1

1

1

1

1

Appealing portrayal

1

1

1

1

1

States unique characteristics

1

1

1

1

1

Conveys preparation techniques

1

1

1

1

1

Scoring: A point is earned for each menu item description that meets the criteria indicated in the rubric for a possible total score of 25 points. Š 2014 American Technical Publishers, Inc. All rights reserved

140 CULINARY NUTRITION PRINCIPLES AND APPLICATIONS STUDY GUIDE

Activity 11-5: Sustainable Seafood Research Sustainable seafood includes fish and shellfish that are not endangered or overharvested. Several organizations monitor fishing waters and harvesting methods in order to provide consumers with lists of the most sustainable seafood to use as well as seafood to avoid.

Access the following websites: Monterey Bay Aquarium Seafood WatchÂŽ: www.montereybayaquarium.org/cr/seafoodwatch.aspx Environmental Defense Fund Seafood Selector: http://seafood.edf.org/ Prepare a three- to four-page report and an oral presentation that address the following criteria.

1. Describe three issues that threaten the wild-caught seafood supply.

2. Describe three issues that threaten the aquafarmed seafood supply.

3. Identify three common contaminants found in fishing waters.

4. Name the sources of these contaminants.

5. Describe the impact of these contaminants on ocean wildlife.

6. Identify seafood that is likely to contain these contaminants.

7. Explain why some seafood is more likely to contain these contaminants.

8. Identify which population groups should limit their intake of specific types of seafood and explain why.

9. Explain how this research will affect your selection of seafood in the future.

Nutrition Project Rubric Content Written report 5 Cover page 5 Introduction 5 Quality content 20 Summary 5 Format Typed, double spaced 5 Correct spelling 5 Correct grammar 5 Correct punctuation 5 Bibliography 5 Oral Presentation Introduction 5 Quality content 10 Summary 5 Delivery 5 Visual aid(s) 10 Total Š 2014 American Technical Publishers, Inc. All rights reserved

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