1.

2. Meal Composition & Budget:

The meal must include an appetizer, main dish, and dessertone dish per group member, cost not to exceed $30. If your group consists of four members, an additional side dish is required, and the total budget will be $33 (an extra $3 added to the base $30). Work collaboratively to plan and execute the meal.

3. Written Report Structure

1. Cultural Context and Recipe Justification: Explain the chosen culture and justify the meal theme and recipe selection. Discuss the authenticity and cultural significance of the dishes.
2. Ingredient List & Recipe Instructions: Provide detailed ingredient lists and recipe instructions. Cite the sources of the recipes using APA citation format. If recipes are modified, use the "adapted from" format (e.g., Adapted from Chef Tyler's Fried Chicken).
3. Planning and Execution: Document the time spent planning, shopping, preparing, and cleaning. Reflect on whether the time and effort involved are practical for a typical working family.
4. Cost Calculation: Calculate the total cost of the meal and the cost per serving. Ingredients supplied by the lab must be accounted for, except for small quantities like spices.
5. Nutrient Analysis: Perform a complete nutrient analysis for each recipe, including total meal and per serving values. Use the tools provided in the syllabus. The analysis should include all nutrients, along with percentages of calories from fat, carbohydrates, and protein.

4. Laboratory Execution and Presentation:

• On the day of the lab final your group will plan, prepare and serve the proposed meal for a panel of judges to taste and evaluate. You and your group will be ready to talk about the meal, its background, cost, process and the reasons why you chose this culture. All team members must participate.

5. Formatting Requirements:

• Reports must be typed, double-spaced, and formatted in Times New Roman, 12 pt font, with 1" margins. Include a properly formatted works cited section using APA style. Appendices should include relevant tables, receipts, and any other supporting documents.

Appendix:

Includes all tables

Nutrient Analysis Summary Table:

Summarize the total nutrient content of the meal per serving, including calories, macronutrients, sodium, and fiber.

Appendix Tables:

1. Table Form 1A -Recipe Modification, 1 per recipe if appplicable

Students Name:		Date:
NAME OF RECIPE:		Servings:
Source of Recipe:
Ingredients	Original Recipe	Modification

1. Table Form A2

RECIPE COSTING - 1 per each recipe

Group #_____________________Date: ________

Name of Recipe____________________________________

Number of servings: ________

Ingredient	Amount Required for recipe	Market cost	Amount bought	Unit conversion	Amount used/purchased	Cost of required amount of ingredient
Name of ingredient	How much does the recipe call for?	How much per (e.g., 1 box costs $1.99)	Quantity purchased (e.g., 2 boxes)	= price per item x number purchased	how much did you use/how much did you purchase (could also be stated as a percentage)?	Use the percent or ratio of how much you purchased to determine how much you used for this recipe
Egg Noodles	24 oz (ounces)	$1.99/ 16 -ounce box	2 boxes	$1.99 x 2 = 3.98	24/32 oz (75%)	2.99 (.75x 3.98)
Salmon Fillet	32 ounces	$5.99/ 1 Lb (16 oz)	2.5 lbs. (consider food loss)	$5.99x 2.5 = $14.97	32 oz/2.5 Lbs. (convert lbs. into oz) 32/40=0.8 (80%	0.8 x $14.97 = $11.97
Total Market Cost		$			Cost per recipe	$
					Cost per serving	$

1. Nutrient Analysis per Recipe (this table must be done in addition to the screen shot of tool generated nutrient analysis)

Recipe Name:			# servings
Nutrient	Cal x serving	Grams	Calories x gram	% nutrient
Fat
Protein
Carbohydrates
Fiber
Sat Fat
Sodium
(Add nutrient)
(Add nutrient)

1. Total Meal Nutrient Analysis Summary

Name of Recipe	Cal/serving	% Daily intake	Gr. Sodium	Gr. Fiber
xxxx
xxxx
xxxxxx
xxxx
Total meal

Ginger Chicken with Sesame-Peanut sauce, yield 4-6serving, Banana Fritters 6 servings, Traditional Spring Rolls with vegetables, Chinese cuisine