Mon, 05/09/2022 - 22:54
Abstract: For my capstone I had to create a menu based around a theme, my theme was Umami. Umami is the fifth and mainly forgotten sense of taste. With My capstone menu I utilized the two main way of achieving umami by using ingredients that are naturally high in umami and combining the other four senses of taste salt, sour, sweet, and bitter to create umami. My menu had to be three courses and have two items per course, My first courses were a kale and radicchio salad with a lemon vinaigrette with winter vegetable croutons, the other option was was a mushroom soup. My second course options were a beef tenderloin with braised ox tails, blue cheese compound butter and a demiglace, the other option was a glazed tofu served with jasmine rice, edamame, and sauteed shitake mushrooms. My third course options were an aged chaddar cheese plate with saffron crackers and cranberry chutney, my other third course option was a sea salt ice-cream with a lemon tart and caramel sauce.
Literary Rights: On
Major: Culinary Arts
File Attachments: Umami research paper.docx