Meal Project - A Tour of Italy Weebly

A TOUR OF ITALY
QUANTITY FOOD PROJECT SPRING 2015

HOT SPOT: DOUGLAS CAFE
• Lunch served April 15th

• Projected Preference: 50 meat, 25 Vegetarian
• Total: 75
• A Tour of Italy → Modern Italian-Inspired Foods
• Menu Included:
• 1 Starch side dish
• 2 Vegetable side dish
• 1 Vegetarian Entrée
• 1 Protein Entree
• 1 Dessert
MARKETING PRODUCTS
• Facebook Posts
• Flyer
• Email via Listserv
• Word of Mouth
THE MENU
• Mushroom Ragout with Creamy Polenta

• Zucchini Sauté
• Spaghetti-Style Green Beans
• Baked Eggplant Parmesan
• Chicken with Italian Salsa
• Chocolate Ricotta Mousse
FORECASTING THE MEAL
Production Planning
FORECASTING: PLAN
• Portions prepared for service:

• Vegetarian Entrée: 25
• Protein Entrée: 50
• Side Dishes: 75
• 2 Vegetables
• 1 Starch
• Dessert: 75
FOOD ORDER: MEAT/FISH &
PRODUCE
Meat/Fish
Boneless, Skinless Chicken Breast 18.75 lb
Produce
Shallot 2.6 lb
Garlic 1.5628 lb
Crimini Mushrooms 1 lb
Oyster Mushrooms 1 lb
Hen-of-the-Woods Mushrooms 1 lb
Honey Mushrooms 1 lb
Rosemary, fresh 0.0914 lb
Cherry Tomatoes 11.33 lb
Plum Tomatoes 12.5 lb

FOOD ORDER: PRODUCE
Produce Cont.
Basil, fresh 9.375 oz
Zucchini 10 lb
Eggplant 8 lb
Onion 1.047 lb
Oregano, fresh 1.0375 oz
Lemon Juice, fresh 12.5 lemons
Parsley, fresh 0.35 oz
Thyme, fresh 0.17375 oz

FOOD ORDER: DAIRY
Dairy
Unsalted Butter 0.75 lb
Salted Butter 0.78125 lb
Parmesan Cheese, grated 3.875 lb
Ricotta Salata 25 oz
Mozzarella 1.347 lb
Ricotta, part-skim 12.5 lb

FOOD ORDER
Groceries
Extra Virgin Olive Oil 39.6 fl oz
Black Pepper To taste
Salt To taste
Kosher Salt To taste
Cognac 16 fl oz
Yellow Corn Meal 6.25 lb
Eggs 7
Egg Whites 25
Breadcrumbs, plain 0.589 lb
Oregano, dried 0.256 oz
Basil, dried .032 oz

FOOD ORDER
Groceries Cont.
Tomato Sauce 176 fl oz
Balsamic Vinegar 13.58 fl oz
Dijon Mustard 6.25 oz
Garlic Powder 0.7 oz
Orange Juice 6.25 oz
Unsweetened Cocoa Powder 0.521 lb
Sugar 1.389 lb
EXPANSIONS OF RECIPES
STARCH: WILD MUSHROOM RAGOUT
OVER CREAMY POLENTA
• 1/2 ounce dried porcini mushrooms • In a small bowl, soak the dried porcini in
• 3 tablespoons unsalted butter 1 cup warm water until soft, about 20
• 2 tablespoons olive oil minutes. Remove, squeeze gently, and
• 1 shallot, minced chop coarsely. Discard water, and set
• 1 clove garlic, minced mushrooms aside.
• 2 ounces crimini mushrooms, sliced • In a large saute pan over medium heat,
• 2 ounces yellow oyster mushrooms, cut into melt butter with olive oil. Add shallot and
large pieces garlic, and cook until slightly soft, 2 to 3
• 2 ounces oyster mushrooms, cut into large minutes.
pieces • Add porcini, and saute 1 minute. Add
• 2 ounces hen-of-the-woods mushrooms cremini, and cook 1 minute more. Turn
• 2 ounces honey mushrooms up heat to medium high, and add
• Salt and freshly ground black pepper remaining mushrooms. Season with salt
• 1 fresh sprig rosemary, chopped and pepper.
• 1/4 cup cognac • Add chopped rosemary, and stir gently
until mushrooms are tender, 5 to 7
minutes. Remove pan from heat, and
carefully add cognac (you'll have some
flames). Return pan to heat, and allow
the alcohol to cook off, about 1 minute.
Serve hot over creamy polenta.
Substituted:
Assorted Wild Mushrooms for all mushrooms (No dried mushrooms available)
Whiskey for Cognac
OVER CREAMY POLENTA
• 4 cups water • In a large saucepan, bring the vegetable
• ½ tsp salt stock to a rolling boil. Reduce the heat to
• 1/8 tsp ground pepper medium and add the polenta slowly,
• ¾ cup yellow corn meal whisking each addition very briskly. If the
• ¼ cup grated Parmesan cheese polenta is added too quickly, lumps will
form.
• 1 tbsp butter
• Cover and cook over low heat for 20
minutes or until the polenta is thick and
creamy. Add the milk and stir to
thoroughly incorporate. Season with salt
and pepper and serve.
Colleen Delaney
EXPANSION: Mushroom Ragout

Original Recipe- Yield: 18.11 oz Expanded Recipe- Yield: 150 oz
Servings: 10 Portion Size: 1.2 Servings: 75 Portion Size: ~2 oz
oz
Original Recipe Measurements Converted Multiplying New Ingredient Conversion to Easiest
Ingredients Measurements Factor Measurements Measurable Qty
Unsalted Butter 3 tbsp 0.094 lb 8 0.75 lb 0.75 lb

Olive Oil 2 tbsp 0.063 lb 8 0.5 lb 1 cup (8 fl oz)
Shallot 1 0.333 lb 8 2.664 lb 2.6 lb
Garlic 1 clove 0.010 lb 8 0.833 lb 0.84 lb
Crimini 0.125 lb 8 1 lb 1 lb
2 oz
Mushrooms
Oyster Mushrooms 2 oz 0.125 lb 8 1 lb 1 lb
Hen-of-the-woods 0.125 lb 8 1 lb 1 lb
2 oz
mushrooms
Honey Mushrooms 2 oz 0.125 lb 8 1 lb 1 lb
Black Pepper To taste To taste 8 To taste To taste
Salt To taste To taste 8 To taste To taste
Rosemary 1 sprig fresh 0.008 lb 8 0.063 lb 8 sprigs
Cognac 1/4 cup 0.125 lb 8 1 lb 2 cups (16 fl oz)
Colleen Delaney
EXPANSION: Creamy Polenta

Original Recipe- Yield: 18.9 oz Expanded Recipe- Yield: 472.5 oz
Servings: 3 Portion Size: 6.3 Servings: 75 Portion Size: 6.3 oz
oz
Water 4 cups 2 lb 25 50 lb 6 ¼ gallons

Salt To taste To taste 25 To taste To taste
Ground Pepper To taste To taste 25 To taste To taste
Yellow Corn Meal ¾ cup 0.25 lb 25 6.25 lb 6 ¼ lb
Parmesan ¼ cup 0.071 lb 25 1.785 lb 6 ¼ cup
Cheese, grated
Butter 1 tbsp 0.031 lb 25 0.781 lb 1.5 cups
VEGETABLE: SPAGHETTI STYLE GREEN
BEANS
• Kosher salt • Bring a large pot of salted water to a boil.
• 1 pound Chinese long beans (or green beans), Add the beans and cook until tender,
trimmed about 2 minutes. Drain and dry well with
• 3 tablespoons extra-virgin olive oil paper towels.
• 2 cloves garlic, minced
• 1 14 .5-ounce can cherry tomatoes • Heat 2 tablespoons olive oil and the
• 3 fresh basil leaves, torn garlic in a medium saucepan over
• Freshly ground pepper medium heat, stirring, until the garlic just
• 1/2 cup shaved ricotta salata cheese (about 2 starts browning, about 2 minutes. Stir in
ounces) the tomatoes, basil, 1 teaspoon salt and
1/4 teaspoon pepper. Reduce the heat to
low and bring to a low simmer. Cook,
stirring, until the tomatoes start breaking
down, 15 to 20 minutes.
• Heat the remaining 1 tablespoon olive oil

in a large skillet over medium-high heat.
Add the beans and stir-fry until slightly
browned and hot, 1 to 1 1/2 minutes;
season with salt and pepper. Transfer to
a platter and top with the tomatoes and
ricotta salata. Season with more pepper.
Substituted:
Parmesan and Ricotta for Ricotta Salata
Fresh Cherry Tomatoes for Canned Cherry Tomatoes
Mystyc Metrik
EXPANSION
Original Recipe- Yield: 34.671 Expanded Recipe- Yield: 450 oz

Servings: 6 Portion Size: 5.77 oz Servings: 75 Portion Size: 5.77 oz
Kosher Salt To taste To taste 12.5 To taste To taste

Green Beans 1 lb 1 lb 12.5 12.5 lb 12.5 lb
Extra Virgin Olive 3 Tbsp 1.5 fl oz 12.5 18.75 fl oz 18.75 fl oz
Oil
Garlic 2 cloves 0.677 oz 12.5 8.33 oz 8.33 oz
Cherry Tomatoes 14.5 oz 14.5 oz 12.5 181.25 oz 11.33 lb
Basil 3 leaves 0.075 oz 12.5 0.938 oz ~1.0 oz
Ground Pepper To taste To taste 12.5 To taste To taste
Ricotta Salata ½ cup 2 oz 12.5 25 oz 25 oz (1.56 lb)
Cheese
VEGETABLE: ZUCCHINI SAUTÉ
• 1 tablespoon olive oil • Heat the olive oil in a medium skillet over
• 1/2 teaspoon minced garlic medium heat. When hot, add the garlic
• 3 large zucchini squash, thinly sliced and sauté for 2 minutes, or until fragrant;
• 1/2 teaspoon salt don't let it brown. Add the squash, salt
• 1/4 teaspoon pepper
and pepper and cook until the squash is
tender but still slightly crisp, about 5
• 1/4 cup grated minutes. Transfer the squash to a serving
• parmesan cheese dish and sprinkle with the parmesan
cheese.
Chelsea Post
EXPANSION
Servings: 7.5 Portion Size: 2.48 oz Servings: 75 Portion Size: 2.48 oz
Ingredients Measureme Factor Measurements Measurable Qty
nts
Zucchini 3 large 1 lb 10 10 lb 10 lb
Olive Oil 1 tbsp 0.031 lb 10 0.313 lb 5 oz
Garlic, Minced ½ tsp 0.001 lb 10 0.005 lb 5 tsp
Salt ½ tsp 0.001 lb 10 0.005 lb 5 tsp
Pepper ¼ tsp 0.0002 lb 10 0.003 lb 2.5 tsp
Parmesan ¼ cup 0.130 lb 10 1.304 lb 2.5 cups
Cheese
VEGETARIAN ENTREE: BAKED
EGGPLANT PARMESAN
• Olive oil, for baking sheets • Preheat oven to 375 degrees. Brush 2
• 2 large eggs baking sheets with oil; set aside. In a
• 3/4 cup plain dry breadcrumbs wide, shallow bowl, whisk together eggs
• 3/4 cup finely grated Parmesan, plus 2 and 2 tablespoons water. In another
tablespoons for topping bowl, combine breadcrumbs, 3/4 cup
• 1 teaspoon dried oregano Parmesan, oregano, and basil; season
• 1/2 teaspoon dried basil with salt and pepper.
• Coarse salt and ground pepper • Dip eggplant slices in egg mixture, letting
• 2 large eggplants (2 1/2 pounds total), peeled excess drip off, then dredge in
and sliced into 1/2-inch rounds breadcrumb mixture, coating well; place
• 6 cups (48 ounces) store-bought chunky tomato on baking sheets. Bake until golden
sauce brown on bottom, 20 to 25 minutes. Turn
• 1 1/2 cups shredded mozzarella slices; continue baking until browned on
other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to
400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch
baking dish. Arrange half the eggplant in
dish; cover with 2 cups sauce, then 1/2
cup mozzarella. Repeat with remaining
eggplant, sauce, and mozzarella; sprinkle
with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese
is melted, 15 to 20 minutes. Let stand 5
Substituted: minutes before serving.
Pre-breaded Eggplant for Eggplant slices
Colleen Delaney
EXPANSION
Servings: 8 Portion Size: ~15 oz Servings: 25 Portion Size: 8 oz
Eggs 2 0.2 lb 1.7 0.34 lb 3.5 eggs

Breadcrumbs, 0.75 cup 0.19 lb 1.7 0.32 lb 5.1 oz
plain
Parmesan 0.75 cup + 2 0.25 lb 1.7 0.425 lb 7.2 oz
Tbsp
Oregano, dried 1.25 tsp 0.005 lb 1.7 0.009 lb 2 ¼ tsp
Basil, dried 0.5 tsp 0.001 lb 1.7 0.001 lb 1 tsp
Salt To taste To taste 1.7 To taste To taste
Pepper To taste To taste 1.7 To taste To taste
Eggplant 2.5 lb 2.5 lb 1.7 4.25 lb 4.25 lb
Mozzarella 1.5 cups 0.429 lb 1.7 6.43 lb 6.43 lb
Olive Oil 1 tbsp 0.031 lb 1.7 0.527 lb 3 tbsp
Onion 1, small 0.333 lb 1.7 0.566 lb 2 onions
Garlic 2 cloves 0.021 lb 1.7 0.035 lb 3.5 cloves
Tomato Sauce 56 fl oz 3.5 lb 1.7 5.95 lb 95 fl oz
Yash Desai
PROTEIN ENTREE: CHICKEN WITH

ITALIAN STYLE SALSA
Students Favorite Dish!
Original Recipe:
Yield: Chicken: 24 oz • To prepare chicken, preheat grill.
Serving Size: 4 at 6 oz • Combine oregano and next 10
ingredients (through 1/4 teaspoon salt) in
Ingredients a large zip-top plastic bag. Add chicken
Chicken to bag; seal. Marinate chicken in
refrigerator 1 hour, turning occasionally.
• 1 tablespoon chopped fresh oregano
• Remove chicken from bag; discard
• Juice of 1 fresh lemon (about 2 tablespoons)
marinade. Place chicken on grill rack
• 2 tablespoons balsamic vinegar coated with cooking spray; grill 6 minutes
• 1 tablespoon olive oil on each side or until chicken is done.
• 1 tablespoon Dijon mustard Serve with salsa.
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast
halves
Yash Desai

ITALIAN STYLE SALSA
Students Favorite Dish!
Original Recipe:
Yield: Salsa: 16 fl oz •To prepare salsa, combine the first 7
Serving Size: 4 fl oz
ingredients in a medium bowl. Cover and
Ingredients chill 1 hour.
Salsa
• 2 1/4 cups chopped tomatoes (about 2
medium)
• 1/2 cup chopped fresh basil
• 1 tablespoon orange juice
• Salt to taste
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon balsamic vinegar
• Freshly ground black pepper to taste
Yash Desai
EXPANSION (CHICKEN)
Original Recipe- Yield: 24 oz Expanded Recipe- Yield: 300 oz
Servings: 4 Portion Size: 6 oz Servings: 50 Portion Size: 5 oz
Oregano 1 Tablespoon 0.083 oz 12.5 1.038 oz 1.0375 oz

Fresh Lemon 1 Lemon 1 Lemon 12.5 12.5 Lemons 12.5 Lemons
Juice
Balsamic 2 Tablespoons 1 fl oz 12.5 12.5 fl oz 12.5 fl oz
Vinegar
Olive Oil 1 Tablespoon 0.5 fl oz 12.5 6.25 fl oz 6.25 fl oz
Dijon Mustard 1 Tablespoon 0.5 oz 12.5 6.25 oz 6.25 oz
Rosemary 1 Teaspoon 0.037 oz 12.5 0.463 oz 0.4625 oz
Parsley 1 Teaspoon 0.028 oz 12.5 0.35 oz 0.35 oz
Garlic Powder 0.5 Teaspoon 0.056 oz 12.5 0.7 oz 0.7 oz
Thyme 0.5 Teaspoon 0.014 oz 12.5 0.174 oz 0.17375 oz
Boneless, 4 (6oz) Breast 1.5 lb 12.5 18.75 lbs 18.75 lbs
Skinless Halves
Chicken Breast
Salt To Taste To Taste 12.5 To Taste To Taste
Black Pepper To Taste To Taste 12.5 To Taste To Taste
Yash Desai
EXPANSION (SALSA)
Original Recipe- Yield: 16 fl oz Expanded Recipe- Yield: 200 fl oz
Servings: 4 Portion Size: 4 oz Servings: 50 Portion Size: 4 fl oz
Tomatoes 2.25 Cups 1 lb 12.5 12.5 lb 12.5 lb

Fresh Basil 0.5 Cups 0.67 oz 12.5 8.375 oz 8.375 oz
Orange Juice 1 Tablespoon 0.5 oz 12.5 6.25 oz 6.25 oz
Fresh Garlic 0.5 Teaspoon 0.17 oz 12.5 2.125 oz 2.125 oz
Balsamic 0.5 Teaspoon 0.083 fl oz 12.5 1.038 fl oz 1.038 fl oz
Vinegar
Salt To Taste To Taste 12.5 To Taste To Taste
Black Pepper To Taste To Taste 12.5 To Taste To Taste
DESSERT: CHOCOLATE RICOTTA
MOUSSE
• 2 cups part-skim ricotta • In a food processor, pulse ricotta and
• 3 tablespoons unsweetened cocoa powder, cocoa powder until completely smooth.
plus more for dusting (optional) Transfer mixture to a large bowl.
• 2 large egg whites, room temperature • Place egg whites, sugar, and pinch of
• 1/2 cup sugar salt in a medium heatproof mixing bowl
• Coarse salt set over (not in) a pot of simmering
water. Cook, whisking constantly, until
sugar dissolves and mixture is warm to
the touch, about 3 minutes. Remove bowl
from heat and, using an electric mixer,
beat mixture on high until stiff glossy
peaks form, about 5 minutes. With a
rubber spatula, gently fold egg-white
mixture into ricotta mixture until
combined. Divide mousse among six
glasses or small bowls. Refrigerate until
set, 3 hours (or up to 1 day). To serve,
lightly dust with cocoa powder if desired.
Colleen Delaney
EXPANSION
Original Recipe- Yield: 20.9 oz Expanded Recipe- Yield: 261.25 oz
Servings: 6 Portion Size: ~ 3.5 oz Servings: 75 Portion Size: 3.5 oz
Ricotta, part-skim 2 Cups 1 lb 12.5 12.5 lb 200 fl oz

Unsweetened 3 Tbsp 0.042 lb 12.5 0.521 lb 4 ½ cup
Cocoa Powder
Egg Whites 2 0.156 lb 12.5 1.953 lb 25
Sugar ½ cup 0.111 lb 12.5 1.389 lb 12.5 cups
Salt Pinch Pinch 12.5 Pinch Pinch
DIRECT READING TABLE
Ingredient Original Measurements for 25 Measurements for 50 Measurements for 75
Measurements (For 8 Servings Servings Servings
servings)
Eggs 2 eggs 3.5 eggs 7 eggs 10.5 eggs

Breadcrumbs, plain 0.75 cup 5.1 oz 10.2 oz 15.3 oz
Parmesan 0.75 cup + 2 Tbsp 7.2 oz 14.4 oz 21.6 oz
Oregano, dried 1.25 tsp 2 ¼ tsp 4.5 tsp 6 ¾ tsp
Basil, dried 0.5 tsp 1 tsp 2 tsp 3 tsp
Salt To taste To taste To taste To taste
Pepper To taste To taste To taste To taste
Eggplant 2.5 lb 4.25 lb 8.5 lb 12.75 lb
Mozzarella 1.5 cups 6.43 lb 12.86 lb 19.29 lb

Olive Oil 1 tbsp 3 tbsp 6 tbsp 9 tbsp
Onion 1, small 2, small 4, small 6, small
Garlic 2 cloves 3.5 cloves 7 cloves 10.5 cloves
Tomato Sauce 56 fl oz 95 fl oz 190 fl oz 285 fl oz

COSTING OF RECIPES
Colleen Delaney
Number of Portions: 75
Portion Size: 1.2 oz
Cost per portion: $0.73
Ingredients Recipe Quantity (Expanded) Cost Total Cost
Weight Volume Count APC/Unit Yield % EPC/Unit
Unsalted Butter 0.75 lb $2.42/lb 100% $2.42/lb $1.82

0.0625 $19.83/gallon 100% $19.83/gallon $1.24
Olive Oil
gallons
Shallot 2.6 lb $0.19/lb 88% $0.22/lb $0.57
Garlic 13.44 oz $0.104/oz 100% $0.104/oz $1.40
Crimini Mushrooms 2 lb $2.55/lb 100% $2.55/lb $5.10
Oyster Mushrooms 2 lb $2.50/lb 100% $2.50/lb $5.00
Black Pepper To taste $11.15/lb 100% $11.15/lb ~$0.05
Salt To taste $0.20/lb 100% $0.20/lb ~$0.05
Rosemary 1 oz $1.28/oz 100% $1.28/oz $1.28
Whiskey 16 fl oz $1.20/fl oz 100% $1.20/fl oz $19.20
*estimate (no equivalent
provided)
Total Cost $35.71
Colleen Delaney
STARCH: CREAMY POLENTA

Ground Pepper To taste $11.15/lb 100% $11.15/lb ~$0.05
Yellow Corn Meal 6 ¼ lb $1.41/lb 100% $1.41/lb $8.81
Parmesan Cheese, 1.785 lb $4.51/lb 100% $4.51/lb $8.05
grated
Butter 0.78125 lb $2.42/lb 100% $2.42/lb $1.89
Total Cost $18.85
Mystyc Metrik
VEGETABLE: SPAGHETTI STYLE GREEN

BEANS
Kosher Salt To taste $4.03/c 100% $4.03/c $2.10

(0.52 c)
Green Beans, 12.5 lb $1.38/lb 88% $1.56/lb $19.90
trimmed
Extra Virgin Olive 18.75 fl $1.55/fl oz 100% $1.55/fl oz $2.91
Oil oz
Garlic 8.33 oz $0.104/oz 100% $0.104/oz $0.87
Cherry Tomatoes 11.33 lb $1.84/lb 99% $1.84/lb $21.30
Basil 0.94 oz $0.544/oz 100% $0.544/oz $0.51
Ground Pepper To taste $2.93/c 100% $2.93/c $1.52
(0.52 c)
Ricotta Salata 25 oz $0.422/oz 100% $0.422/oz $10.55
Total Cost $59.66
Chelsea Post
VEGETABLE: ZUCCHINI SAUTE

Zucchini 10 lb $0.76/lb 94% $0.81/lb $8.10
Olive Oil 0.04 $19.83/gallon 100% $19.83/gallon $0.79

gallons
Garlic, minced 0.00521 lb $2.22/lb 100% $2.22/lb $0.01
Salt 0.00521 lb $0.20/lb 100% $0.20/lb $0.01
Pepper 0.002604 $11.15/lb 100% $11.15/lb $0.03

lb
Parmesan Cheese, 1.304 lb $4.51/lb 100% $4.51/lb $5.88
grated
Total Cost $14.83
Colleen Delaney
VEGETARIAN ENTREE: BAKED

EGGPLANT PARMESAN
Number of Portions: 25 Estimate for eggs based on
http://www.bls.gov/regions/mid-atlantic/data/AverageRetailFoodAndEnergyPrices_USandMidwest_Table.htm
Portion Size: 15 oz
Eggs 3.5 $0.20/count 100% $0.20/count $0.70

Breadcrumbs, plain 5.1 oz $0.12/oz 100% $0.12/oz $0.61
Parmesan 0.425 lb $4.51/lb 100% $4.51/lb $1.92
Oregano, dried 0.009 lb $0.71/oz 100% $0.71/oz $0.10
Basil, dried 0.001 lb $1.125/oz 100% $1.125/oz $0.02
Pepper To taste $11.15/lb 100% $11.15/lb ~$0.05
Eggplant 4.25 lb $1.43/lb 81% $1.78/lb $6.08
Mozzarella 6.43 lb $1.65/lb 100% $1.65/lb $10.61
Olive Oil 3 tbsp $19.83/gallon 100% $19.83/gallon $0.02
Onion 0.566 lb $0.19/lb 88% $0.22/lb $0.11
Garlic 0.035 lb $0.104/oz 100% $0.104/oz <$0.01
Tomato Sauce 95 fl oz $0.03/fl oz 100% $0.03/fl oz $2.85
Total Cost $23.13

Yash Desai
ITALIAN STYLE SALSA
Portion Size: 6 oz (Chicken) + 4 fl oz (Salsa)
Fresh Oregano 1.0375 oz $1.28/oz 100% $1.28/oz $1.33
Fresh Lemons 12.5 $0.10/ lemon 100% $0.10/ lemon $1.25
Balsamic Vinegar 12.5 fl oz $0.23/ fl oz 100% $0.23/ fl oz $2.88
Olive Oil 6.25 fl oz $0.15/ fl oz 100% $0.15/ fl oz $0.94
Dijon Mustard 6.25 oz $0.08/ oz 100% $0.08/ oz $0.50
Fresh Rosemary 0.4625 oz $1.28/oz 100% $1.28/ oz $0.59
Fresh Parsley 0.35 oz $0.84/oz 100% $0.84/oz $0.29
Garlic Powder 0.7 oz $0.37/oz 100% $0.37/ oz $0.26
Fresh Thyme 0.1738 oz $1.42/oz 100% $1.42/ oz $0.25
Boneless, Skinless, 18.75 lb $2.85/lb 100% $2.85/ lb $53.44

Chicken Breast
Black pepper To taste $11.15/lb 100% $11.15/lb ~$0.05

Yash Desai
ITALIAN STYLE SALSA CONT.
Portion Size: 6 oz (Chicken) + 4 fl oz (Salsa)
Tomatoes 12.5 lbs $1.29/lb 99% $1.30/lb $16.25
Fresh Basil 8.375 oz $0.54/oz 100% $0.54/oz $4.52
Orange Juice 6.25 oz $0.09/oz 100% $0.09/oz $0.56
Fresh Garlic 2.125 oz $0.12/oz 100% $0.12/oz $0.26

(Peeled)
Balsamic Vinegar 1.038 fl $0.23/fl oz 100% $0.23/fl oz $0.24
oz
Black pepper To taste $11.15/lb 100% $11.15/lb ~$0.05
Total Cost $83.70

Colleen Delaney
DESSERT: CHOCOLATE RICOTTA

MOUSSE
Number of Portions: 75 Estimate for eggs based on
http://www.bls.gov/regions/mid-atlantic/data/AverageRetailFoodAndEnergyPrices_USandMidwest_Table.htm
Ricotta, part-skim 12.5 lb $1.185/lb 100% $1.185/lb $14.81

*estimated with Cottage
Cheese
Unsweetened 0.521 lb $4.55/lb 100% $4.55/lb $2.37
Cocoa Powder
Egg Whites 25 $0.20/count 100% $0.20/count $5.00
Sugar 1.389 lb $0.59/lb 100% $0.59/lb $0.82
Salt Pinch $0.20/lb 100% $0.20/lb ~$0.05
Total Cost $23.05
Cost Per Serving
•Cost per meal to patrons: $6.25

•Cost for Vegetarian entrée, 3 sides, dessert: $2.97/serving
• Creamy Polenta with Mushroom Ragout: $0.73
• Zucchini Sauté: $0.20
• Spaghetti Style Green Beans: $0.80
• Vegetarian entrée: $0.93
• Chocolate Ricotta Mousse: $0.31
•Cost for Meat entrée, 3 sides, dessert: $3.71/serving
• Creamy Polenta with Mushroom Ragout: $0.73
• Zucchini Sauté: $0.20
• Spaghetti Style Green Beans: $0.80
• Meat entrée: $1.67
• Chocolate Ricotta Mousse: $0.31
THE MEAL
MEAL PREPARATION
MEAL PREPARATION
• Tuesday April 14: Prepared sauces, Chicken, and

Dessert
• Prepared Italian Salsa
• Marinated Chicken
• Wednesday April 15: Prepared Meal with the Chefs
• Prepared Vegetables
• Prepared Ragout
• Prepared Polenta
• Prepared Chocolate Ricotta Mousse
• Grilled Chicken
EQUIPMENT
HOW WE COOKED OUR MEAL
Mystyc Metrik
Steam Jacketed Kettle
• Manufacturer: Groen
• Fuel Source: gas
• Cooking Method: moist heat-uses steam as the heat
transfer medium (6x the energy of boiling water), allows
for even heating and precise temperature control
• How used: used to boil the green beans for spaghetti
style green beans and to make the polenta for the
mushroom ragout
Mystyc Metrik
Steam Jacketed Kettle

Mystyc Metrik
Mystyc Metrik
•
Chelsea Post
Electric Deck Oven
• Manufacturer: American Baking Systems

• Fuel Source: Electric
• Cooking Method: Top and bottom heat controls, each
deck operates independently. Timer, interior light, and
steam systems standard. Ceramic stone hearths.
• How used: Used to bake the Eggplant Parmesan.
Chelsea Post
Electric Deck Oven

Yash Desai
MAGIKITCH’N CHARBROILER
•Manufacturer: MagiKitch’n
•Fuel Source: Gas
•Cooking Method: Dry Heat
•The Charbroiler was used to grill the chicken
•Charbroilers are used when an item is
cooked on a grated surfaces to sear in the
flavors and impart a degree of charring
which gives the product a light charcoal
smoke flavor. Also, a quick method of
cooking meats.
Yash Desai
MAGIKITCH’N CHARBROILER
Colleen Delaney
40G BLT Braising Pan
• Manufacturer: BLODGETT
• Fuel Source: Gas
• Cooking Method: Moist and
Dry Heat
• The Braising Pan was used
to sauté the vegetables for
the Spaghetti Style Green
Beans, the Zucchini Sauté,
and the Mushroom Ragout
via moist heat methods
Colleen Delaney
40G BLT Braising Pan

COMPACT RACK CONVEYER
DISHWASHER
(TWO TANK DISH MACHINE)
•Manufacturer: Hobart CRS -86A Dishwasher

•Fuel Source: Electric
•Dishwasher used to rinse, wash, and sanitize at high volume with
accuracy and efficiency, both crucial in the foodservice industry.
HOBART CRS-86A
HOBART CRS-86A
More Information at:
http://www.whaleyfoodservic
e.com/EquipmentManualsInt
egration/Manuals/HOB1842.
pdf
THREE COMPARTMENT SINK
Each compartment separately used to:

1. Wash
o With detergent solution at a minimum of 110° F
2. Rinse
o With water at 120° F
3. Sanitize
o Items are submerged in water at 171 ° F for approximately 30
seconds
o OR items may be placed in chemical sanitizer at a minimum of
75 ° F
4. Dry
o Air Dry
DISH ROOM SCHEMATIC
Sanitizer
Three Compartment Sink Bucket Rack Styrofoam
Doorway Detergent Cup/Lids
Wash Rinse Sanitize

Dirty Dish Food Waste
Rack Buckets
Garbage
Cutting Boards and
Serving Utensils
Hobart CRS – 86
Dishwasher
The Hotspot
Plastic Container (Douglass Student
Metal Pots and Pans Rack
Rack Center)
Brooms
Dish Room
Colanders
SERVICE AND EXECUTION
APRIL 15TH HOT SPOT CAFÉ
SERVICE AND EXECUTION
•Cafeteria Style
•Patrons had the opportunity to select 1 of the entrée
choices and any combination of Vegetable and Starch
•Scoops were selected for the appropriate portion size
•Food was served in a disposable carry-out style box
•Food was placed in hot holding
•Sneeze guards were over the serving area
Our Tour of Italy
CUSTOMER EVALUATION
Tour of Italy
Today’s meal was presented to you as part of the Quantity Food’s class project
Did you enjoy the meal? (Where 1 is No, it was poor and I did not enjoy the meal and
5 is Yes, it was excellent and I did enjoy the meal)
Spaghetti Style Green Beans …… 1 2 3 4 5
Zucchini Sautee …………………… 1 2 3 4 5

Wild Mushroom Ragout
over Creamy Polenta ……………. 1 2 3 4 5
Baked Eggplant Parmesan ……… 1 2 3 4 5
Chicken with Italian Salsa ..……… 1 2 3 4 5
Chocolate Ricotta Mousse ………. 1 2 3 4 5
CUSTOMER EVALUATION
~23 Total Evaluations
5 - Excellent 54
4 27
3 12
2 2
1-Poor 0
0 20 40 60
WHAT WE LEARNED
•The complex organization that a foodservice operation

requires to function
•The time required to successfully prepare complex
meals for students
•Introducing familiar foods to students most likely led to
high palatability of the menu
THANK YOU!!!
•Thank you to all of the staff that helped us in preparing

for our meal project, especially John Ackerman, Lauren
Stolarz, and Chef Domingo!
•Thank you to Professor Vernere and Yang Wang for
providing us with this learning opportunity!
QUESTIONS?

Meal Project - A Tour of Italy Weebly

Caricato da

Informazioni sul documento

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Meal Project - A Tour of Italy Weebly

Caricato da

Copyright:

Formati disponibili

A TOUR OF ITALY

QUANTITY FOOD PROJECT SPRING 2015

• Lunch served April 15th

• Email via Listserv

• Mushroom Ragout with Creamy Polenta

• Portions prepared for service:

Boneless, Skinless Chicken Breast 18.75 lb

Rosemary, fresh 0.0914 lb

Cherry Tomatoes 11.33 lb

Plum Tomatoes 12.5 lb

Basil, fresh 9.375 oz

Oregano, fresh 1.0375 oz

Lemon Juice, fresh 12.5 lemons

Parsley, fresh 0.35 oz

Thyme, fresh 0.17375 oz

Unsalted Butter 0.75 lb

Salted Butter 0.78125 lb

Parmesan Cheese, grated 3.875 lb

Ricotta, part-skim 12.5 lb

Extra Virgin Olive Oil 39.6 fl oz

Black Pepper To taste

Kosher Salt To taste

Yellow Corn Meal 6.25 lb

Breadcrumbs, plain 0.589 lb

Oregano, dried 0.256 oz

Basil, dried .032 oz

Tomato Sauce 176 fl oz

Balsamic Vinegar 13.58 fl oz

Dijon Mustard 6.25 oz

Garlic Powder 0.7 oz

Orange Juice 6.25 oz

Unsweetened Cocoa Powder 0.521 lb

EXPANSION: Mushroom Ragout

Unsalted Butter 3 tbsp 0.094 lb 8 0.75 lb 0.75 lb

EXPANSION: Creamy Polenta

Water 4 cups 2 lb 25 50 lb 6 ¼ gallons

• Heat the remaining 1 tablespoon olive oil

Original Recipe- Yield: 34.671 Expanded Recipe- Yield: 450 oz

Kosher Salt To taste To taste 12.5 To taste To taste

Eggs 2 0.2 lb 1.7 0.34 lb 3.5 eggs

PROTEIN ENTREE: CHICKEN WITH

PROTEIN ENTREE: CHICKEN WITH

Oregano 1 Tablespoon 0.083 oz 12.5 1.038 oz 1.0375 oz

Tomatoes 2.25 Cups 1 lb 12.5 12.5 lb 12.5 lb

Ricotta, part-skim 2 Cups 1 lb 12.5 12.5 lb 200 fl oz

Eggs 2 eggs 3.5 eggs 7 eggs 10.5 eggs

Mozzarella 1.5 cups 6.43 lb 12.86 lb 19.29 lb

Onion 1, small 2, small 4, small 6, small

Garlic 2 cloves 3.5 cloves 7 cloves 10.5 cloves

Tomato Sauce 56 fl oz 95 fl oz 190 fl oz 285 fl oz

STARCH: WILD MUSHROOM RAGOUT

Unsalted Butter 0.75 lb $2.42/lb 100% $2.42/lb $1.82

STARCH: CREAMY POLENTA

Salt To taste $0.20/lb 100% $0.20/lb ~$0.05

VEGETABLE: SPAGHETTI STYLE GREEN

Kosher Salt To taste $4.03/c 100% $4.03/c $2.10

VEGETABLE: ZUCCHINI SAUTE

Weight Volume Count APC/Unit Yield % EPC/Unit

Zucchini 10 lb $0.76/lb 94% $0.81/lb $8.10

Olive Oil 0.04 $19.83/gallon 100% $19.83/gallon $0.79

Salt 0.00521 lb $0.20/lb 100% $0.20/lb $0.01

Pepper 0.002604 $11.15/lb 100% $11.15/lb $0.03

VEGETARIAN ENTREE: BAKED