“At Dole, we pride ourselves on being the authority on tropical fruit. By showcasing our most popular, delicious and innovative recipes, the DOLE Chef’s Collection CD-ROM, we make it simple for foodservice operators and chefs to offer their customers unique, exciting and flavorful dishes.”
Chris Lock, Vice President-Marketing and Sales, Dole Foodservice
Presented by Ed Rosheim,
Workplace Languages
Objective: You and your group are to research a particular region in relation to foods. You will create a visual (poster, pamphlet, power point, or video) presentation to present to the class including:
Map of the region
Climate and topography of region
Indigenous foods and reason they are prevalent
Menu incorporating selected food item(s) including appetizer, entrée, vegetable, starch and dessert; including a brief description of each dish.
Interesting facts you uncover during research.
By Barry Rosenthal
Islip Career Center
Food Service
Module: Sweeteners
Objective: Students will identify characteristics and flavor components of honey in common condiments.
Students will compare honey to sugar and rate the flavor, texture and consistency in condiments