2012International Week Notification (Food Festival)

Time: Location: Purpose: Director: Organizer: Co-organizers: 4/23 ( Monday) 8 P.M to 10 P.M. Undetermined Introduce foods and cuisines from countries around the world. Office of Student Affairs National TsingHua University Division of General Student Affairs (DGSA) Overseas Chinese Student Association (OCSA)

Foreign Students Association (FSA) Tsinghua Friendship Ambassador Association (TFAA)

Applicable Groups: National TsingHua University Over-seas Chinese students, Foreign students, Mainland China Students, Exchange students. Details: Details: Participating countries must prepare 3-4 different foods. The budget the country is allowed (including raw ingredients, utensils, packaging) ranges from $4,000 NTD to $6000 NTD. The organizer will provide the funds according to the request, but the actual amount may vary. The budget will be given first, but after the event it will be deducted from your total income. In addition, the organizer will be collecting 5% of the total income as operating expense (Borrowed equipment, Boothstall, advertising, etc), then deducting the budget. The remaining amount will be each countries profit. Per country only. Food Festival sign-up sheet must be sent in by 3/16(Friday) toslleong90@gmail.com Please include: Menu, Food photos, Food introductions, Posters(For advertising) Menu Planby3/23 (Friday) to slleong90@gmail.com (Each dish must have their individual information which can be given to the organizer. The booth size, kitchen utensils, and the budget will be decided from the given information) (David) (Ned)

Sign Up:

Organizer:

slleong90@gmail.com didavid61202@hotmail.com nedcyj@gmail.com

0987-268-011 0972-617-392 0981-900-351

If you have any questions feel free to contact the organizer. We look forward to your participation!

(Please email to slleong90@gmail.com by 3/23 (Friday)) 1. Ingredients budget estimate: Name of ingredient sugar Asian fish sauce (from Phu Quoc) rice vinegar fresh lime juice garlic cloves fresh Thai chiles very thin bean thread noodles dried wood ear mushrooms shallot grated carrots ground pork shoulder black pepper salt shrimp in shell, peeled and deveined square frozen spring roll pastry wrappers made with wheat flour, thawed arge egg yolk vegetable oil Fried Shrimp Cake TOTAL 2. Packaging and utensils budget estimate: Item(Utensil/Packaging) Cost per item bag paper cups TOTAL 3. Do you need to use a refrigerator? (If not, skip to section 4) Food(s)/utensil(s) needed to be Fridge/freezer (Please specify) frozen

Menu Plan

Food name: Vietnamese Spring Rolls

Cost per item 50 1 100 2 30 50 50 50 30 1 1 1 1 4 Quantity Total 50 200 30 50 50 50 120 150 50 100 2000 50 50 900 500

30 5 25 10 100 50 50 150 2 10 20 1 1 6

100 5

50 5 250 1 150 5

250 250 750 5600

Quantity 1 300 10 10

Total 300 100

4. Cooking related issue (fill only if you need organizer to provide):

Cooking method fried Please specify which method (e.g. fried, steamed, baked, etc) Cooking equipments (large) Please specify which equipments (e.g. oven, stove, beater, etc) Cooking equipment (small), container mini gas stove Please specify the required equipments and containers needed.Please specify size of item(e.g. 30cm frying pan, 13L beverage container, etc) Storagefor food item- (does it need a fridge?) Expiration days after cooked Comments