1. What different cultures?
2. How easy are they to prepare?
3. How long do they take?
4. What kinds of dishes?
a. Examples: Vegetarian, Meat
5. How easy are the ingredients to find?
6. How many people does the Ronald McDonald house hold?
a. To get an estimate of how many dishes to make
7. What are the policies of what can and cannot be made?
a. Meal preparation policies
8. What else can we do for the house?
a. Raise money for: More pots and pans, help pay bills, house products
9. Can I set up a schedule for students to go?
a. Biweekly, monthly
10. How will the food be made?
a. Prepared, before hand, or at the Ronald McDonald house?
Collage
Lucky Charms
- Baste: To ladle drippings, marinade or other liquid over food as it roasts.
- Butterfly: Splitting meats or shrimp down the middle without cutting all the way through and spreading flat. Resembles a butterfly.
- Entree: The main course of the meal.
- Flambé: A French word, literally meaning set a fire.
- Kosher: Food prepared according to Jewish dietary laws.
- Kudzu or Kuzu: A Japanese thickener made from the root of the kudzu vine. It produces a light, transparent sauce, and is usually mixed with water before adding to a mixture.
- Poach: To cook in simmering liquid.
- Preheat: To bring oven or broiler to recommended temperature before cooking.
- Puree: To reduce food to a smooth, velvety medium by whirling in an electric blender or pressing through a sieve or food mills.
- Shortening: The fat used to make cakes, pastries, cookies and breads flaky and tender
- Shred: To cut into small, thin slivers.
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