Menu for 20 People, Coursework Example

In preparing a menu for a larger group of people, it is important to consider if there are any dietary restrictions or other requirements for the event in question. For a picnic, it is important to recognize the need to utilize methods of food transport that will be effective in preserving the freshness and integrity of the food items. Therefore, the proposed menu will include a variety of foods that are ideal for outdoor picnics that are easy to transport and to pack up when the picnic is over. The storage techniques that are required to bring the foods to the picnic include several coolers to store perishable items and will utilize ice packs and regular ice to keep these items cold. For any meat items that are used, they will be packed in Ziploc bags and transported in coolers on ice. In addition, other non-perishable food items will be transported in tote bags to the picnic site, as well as cooking utensils and plates, knives, forks, spoons, cups, and napkins. Beverages will be transported in bottles and in closed-top plastic containers. Bottled water will be kept on ice during the transport process. All condiments will be transported in tote bags, in addition to snack foods. It is important to keep all foods at the desired temperature during transport, and in particular meats and other perishable food items, to ensure that it does not spoil at any time before it is consumed by the group.

The proposed menu for the picnic will include an assortment of foods because prior to planning the menu, all food restrictions and preferences will be determined so that the guests will have a variety of food options to choose from. Upon reviewing these restrictions, it was determined that there are two vegetarians, a diabetic, and a few guests with hypertension. Therefore, the menu must provide foods for these individuals to enjoy, as well as those without any dietary restrictions. The food will also capture the picnic spirit in the choices that are provided to the group. The chosen menu is as follows:

Appetizers: Deviled eggs and chilled shrimp with cocktail sauce

Main courses: Boneless, skinless chicken breasts marinated ahead of time in Italian dressing, turkey burgers seasoned with onions and spices, salmon with various herbs and spices, and turkey hot dogs

Side dishes: corn on the cob, cold pasta salad made with reduced fat mayonnaise, a raw vegetable tray including carrots, celery, radishes, cherry tomatoes, red peppers, and yellow peppers with low fat ranch dip; whole grain couscous salad with vegetables, cold three bean salad, broccoli slaw, baked beans, low fat potato salad, and green salad with a variety of vegetables

Desserts: fresh fruit salad including pineapple, watermelon, grapes, mango, mandarin oranges, and papaya; triple berry salad with raspberries, blueberries, strawberries, and mint; sugar free lemon cream pie, green Jello with low fat cool whip, and low fat orange pound cake

Beverages: bottled water, regular and diet sodas, unsweetened iced tea, mango iced tea, and Crystal Light lemonade

Snack Foods: Low salt pretzels, flax seed crackers, Baked Lay’s, Pop Chips

Condiments: Ketchup, mustard, dill pickles, reduced fat mayonnaise, horseradish, and low fat salad dressings, such as vinaigrette, Italian, Ranch, and Thousand Island

Other Items: whole wheat hamburger and hot dog buns, onions, lettuce, and tomatoes for turkey burgers; and croutons and pine nuts for salads