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A local cooking school offers classes to teach their future chefs about the impact of their menu choices on the environment. The instructor has asked that you be a guest presenter during the next class to help explain where the ingredients of the dish came from and the environmental impacts associated with each of them.
Choose 1 of the following for your presentation:
Choose an entrée for your presentation. Select from rainbow trout, Chilean sea bass, or Caesar salad (which includes anchovy, Parmesan cheese, oil, lettuce, and egg).
Include the following for each entrée:
Format your references according to APA guidelines. Include a reference slide if you choose a PowerPoint presentation.
Review Record a slide show with narration and slide timing for instructions on adding narration to a PowerPoint presentation.
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