INTRODUCTION:

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Cookery Topic:  Pate & Terrines

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The Menu:

• Mediterranean Seafood Terrine

• Roasted Veggie & Goat Cheese Terrine

• Roasted Asian Duck Galantine

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MY PRIOR KNOWLEDGE:

My prior knowledge about plant based foods is very limited. I enjoy veggie based meals, like Caprese sandwiches, but sometimes I feel like a lot of vegetarian meals can be not fully satisfying- especially if  you are new to eating this way. 

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LEARNING OBJECTIVES: 

• Identify a variety of grains

• Apply various cooking methods

• Identify & cook pasta

• Making & cooking fresh pasta

• Describe plant-forward cuisine and apply a variety of ingredients as alternatives to meat, poultry, fish or diary

 

Background:

Plant based meals are primarily made with fruits and veggies, with limited animal products. The term "plant based" has changed over time- sometimes being used to refer to vegan diets as well as vegetarian diets. Plant based diets started kicking off in the 21st century, some people choose this way of eating because of dietary restrictions; others because of food scarcity and what is available. 

Wikimedia Foundation. (2021, September 18). Plant-based diet. Wikipedia. Retrieved October 18, 2021, from https://en.wikipedia.org/wiki/Plant-based_diet.

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Methods Used:

For appetizers, it would be great to practice our plating skills. Since appetizers are the first thing a guest would see, it would be nice to practice how it's best to plate an hors d'oeuvres vs. a canapés or an amuse bouche. 

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Recipes & Plan Of Work:

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