University of Southern California Dry Heat Cooking Menu Research Paper

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Research your favorite type of cuisine and create your short menu using dry heat methods and a combination of any of the ingredients. Explain why you like them.

Your menu should consist of 1 appetizer and 1 entrée. Utilize as many as the ingredients and dry cooking techniques as possible. Incorporate previously learned knowledge from the module of seasoning and flavoring to highlight your menu items and display them in the following order.

• Appetizer
• Entrée

Note: You must include your choice of 1 protein in each dish from the list below and add, 1 starch (any) and 1 vegetable (any) in both dishes. Your choice can be from any culture.

1. Proteins: Chicken, pork, beef, lamb, fish, Shellfish (Choose: 1 for appetizer & 1 for entree)
2. Starch: (any choice)
3. Vegetable: (any choice)
4. Sauce: (optional)
5. Garnish: (optional)

Entrée Example: Slow roasted lemon, thyme chicken | Sautéed mixed vegetables | Baked Baby Red Potatoes, garlic chive herb butter.