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Jillian O’NeilKNH 104—A; Unit #15Dr. Carol Michael12/04/12Individual Meal ProjectDate of Meal: December 4, 2012Group Members:Jillian O’Neil (Manager)Preston Goodie (Assistant)Megan FinnTheme:Red, White and TofuMenu:Layered SaladWhole Wheat Bun with Creamy Swiss SpreadTofu Burger Red, White, Blue Potato SaladBlue Iced WaterPeach & Walnut Dump CakeBerries, Homemade Granola, & Yogurt ParfaitHot TeaRecipes:Layered Salad1.5 cups mixed baby greens2 Red Bell Peppers 3 oz. Feta Cheese Crumbles 6 TBSP Balsamic Vinegar6 TBSP Olive OilInstructions:Gather ingredients, wash mixed baby greens and red bell peppers. Slice peppers horizontally to create about 1/3 inch thick rings and remove the seeds. In a clear, glass bowl, layer the salad ingredients in order: mixed baby greens on bottom, then red pepper slices, followed by sprinkling the feta cheese crumbles on top. Just before serving: drizzle the balsamic vinegar over the salad; repeat step for olive oil. This recipe provides three consumers with 1 serving of vegetables and ? serving of dairy per person. Each consumer is given ? cup of mixed baby greens, ? cup of red bell peppers, and 1 ounce of Feta Cheese Crumbles. Recipe Credit: Jillian O’NeilWhole Wheat Bun3 Light, Whole Wheat Buns? ounces Laughing Cow Light Creamy Swiss Spread (3 wedges)Ingredients:Preheat oven to “Broil” setting. Gather ingredients. Slice buns in half. Place the split bun haves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them so they don’t get too brown. After removal from oven, spread 1 wedge of the Light Creamy Swiss Spread on the cut side of the top portion of the bun. Place the Tofu Burger (recipe below) directly between bun slices and serve. This recipe provides three consumers with 1 serving of grain and 1/4 serving of dairy per person. Each consumer is given 1 whole wheat bun and ? ounce of Light Creamy Swiss Spread. Recipe Credit: Bobby Flay; Edited: Jillian O’NeilTofu Burger6 ounces Extra Firm Tofu (thawed/fresh) ? cup Whole Wheat flour? cup Fine Cornmeal ? cup Quick Oats? TSP Dried Basil? TSP Paprika? TSP Coriander? TSP Cumin1/8 TSP Ginger1/8 TSP Cayenne? TSP SaltInstructions:Gather ingredients (note: all dry ingredients can be put into one bowl). Cut Tofu into 1 inch chunks and add to the food processor and turn unit on low for 30 seconds (or until food crumbles). Add remaining ingredients to food processor and mix on low until the ingredients beings to clump up. Remove from food processor. Form into three 3-4 inch patties. Fry in a small amount oil on medium heat in a skillet, 5-7 minutes on each side (or until golden brown). Serve Tofu Burger on Whole Wheat Bun (recipe listed above).This recipe provides three consumers with 1 serving of protein. Each consumer is given 2 ounces of Tofu. Recipe Credit: Savvy Vegetarian ()Red, White, Blue Potato Salad2 Fingerling Potatoes2 Small Red Potatoes2 Small Blue Potatoes1/8 cup Finely Chopped Red Onion?1 TBSP Chopped Parsley? TBSP chopped dill?? TBSP Chopped chives?1 Large Hard-Cooked Eggs1/8 cup Red Wine Vinegar?1 TBSP Olive Oil ? TSP Salt?1 TSP Dijon Mustard?? TSP Ground Black Pepper?? clove garlic, mincedInstructions:Wash potatoes but do not peel. Cut fingerling potatoes into wedges (halved lengthwise); quarter the small, red potatoes; cut the blue, small potatoes into halves lengthwise. Begin to boil water for hard-cooked egg (recipe shown in next paragraph). Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly (for about 5 minutes). Place potatoes in a large bowl. While red and fingerling potatoes are cooking: place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly (about 5 minutes). Add potatoes to the large bowl and toss potatoes with onion, parsley, dill, chives, egg (chopped). In a small bowl, combine red wine vinegar, olive oil, salt, Dijon mustard, black pepper and garlic. Pour this mixture over potatoes gently to combine. Put into serving dish, garnish if necessary. (Can be served warm, at room temperature, or chilled). To produce hard–cooked egg: Have the eggs at room temperature. Bring enough water to cover eggs to a boil in a large saucepan. To prevent cracking shells, carefully lower eggs into water with spoon. Reduce heat. Keep simmering 18-20 minutes. Place egg into cold water to cool immediately after cooking. When cool, shell the egg. This recipe provides three consumers with 1 serving of vegetables. Each consumer is given ? cup of potatoes. Recipe Credit: Recipe Girl (); Edited: Jillian O’NeilBlue Iced Water3 cups of Water6 Drops of Blue Food Coloring1 cup IceInstructions:Put 3 cups of water to a pitcher and add 6 drops of blue food coloring. If color isn’t distinct enough, add extra drops until desired color is present. Then, add ice to the water. This recipe provides three consumers with a beverage for dinner. Recipe Credit: Jillian O’NeilPeach & Walnut Dump Cake1.5 cups All-Purpose Flour 1 cup Sugar? TBSP baking powder? cup Powdered Milk8 ounces Canned Peaches? TSP Vanilla1/3 cup Chopped Walnuts1/3 cup ButterInstructions:Preheat oven to 375F. Gather ingredients. Grease a 5X5 pan. Chop walnuts if not already chopped. Mix flour, sugar, baking powder and powdered milk in a small bowl. Gently cut up peaches if slices are large. Spread ingredients evenly in following order: canned peaches (with all but ? cup syrup), vanilla (gently mix in), cake mixture, chopped walnuts, butter slices. Bake for 30 minutes and check for doneness. Add additional time if needed. Cool and cut into even pieces. This recipe provides three consumers with 1/3 cup of fruit. Recipe Credit: Chickens in the Road (); Edited: Jillian O’NeilHomemade Granola1.5 cup Old-Fashioned Oats? cup Dried Cranberries? cup Chopped Walnuts? TSP Ground Cinnamon1/8 TSP Salt2 TBSP Unsalted Butter1/3 cup Lightly Packed Brown Sugar1/3 cup Honey? TSP VanillaInstructions:Collect ingredients. Mix the oats, cranberries, walnuts, cinnamon, and salt in a medium bowl. Combine the butter, sugar, and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from heat. Pour the dry ingredients into the saucepan and constantly mix until the mixture begins to clump. Remove from heat and let cool on wax paper in a single layer for about 10 minutes (may take less time). The granola will harden and produce a typical granola texture. This recipe provides three consumers with 1 serving of grain. Each consumer is given ? cup of the product. Recipe Credit: Marcela Valladolid (); Edited by: Jillian O’NeilParfait1.5 cup Plain Yogurt ? cup blueberries, fresh ? cup strawberries, freshRed, White Blue Sprinkle- 3 pinches of eachInstructions:Gather Ingredients; wash and clean berries. Cut off tops of strawberries and slice vertically. In a parfait glass, layer in following order: ? cup yogurt, ? cup homemade granola (see recipe above), ? cup blueberries, ? cup yogurt, 1 pinch of each sprinkle color, ? cup strawberries, and finish with ? cup granola. (Note: when looking at the finished product, it should display this order from top to bottom: brown, red, white, blue, brown, white). Repeat three times for each parfait glass.This recipe provides three consumers with 1 serving of dairy and 1 serving of fruit.. Each consumer is given ? cup of yogurt with ? cup of blueberries and ? cup of strawberries. Recipe Credit: Jillian O’NeilHot Tea3 cups water3 Tea BagsInstructions:Bring water to a boil in a saucepan. Pour boiling water into a teapot. Steep tea for 3-5 minutes, keeping the pot warm. Remove tea bags and discard. Serve hot! This recipe provides three consumers with a hot for dessert. Recipe Credit: Dr. Carol Michael. Preston’s Work ScheduleBefore meal preparation starts: Wash hands & coat up9:45Wash hands & coat up, begin to boil water for 1 hard-cooked egg9:46Gather potatoes for Red, White, Blue Potato Salad and 1 egg9:47Wash but do not peel potatoes. Cut Fingerling potatoes into wedges (halved lengthwise); quarter small, red potatoes; cut blue potatoes in halves lengthwise9:50Place fingerling & red potatoes in a saucepan; cover with water. Bring to a boil.Place blue potatoes in a different saucepan; cover with water. Bring to a boil9:51Gently lower eggs into water with a spoon, reduce heat, simmer9:52Gather remaining ingredients for Red, White, Blue Potato Salad9:54Chop red onion, parsley, chives, and dill9:56In a small bowl, combine red wine vinegar, olive oil, salt, Dijon Mustard, black pepper, and garlic (minced)10:00Drain blue potatoes, let cool in large bowl10:05Drain fingerling and red potatoes, leave to cool; add to bowl with blue potatoes10:10Remove egg, place in cool water immediately. Shell egg, chop. 10:11Toss Potatoes in a large bowl with chopped red onion, parsley, dill, chives, and egg10:12Pour vinegar mixture over potatoes and gently combine10:13 Place in serving dish; garnish if necessary10:15 Set Table; Notify Jillian when complete to check with Dr. Michael10:25Gather ingredients for parfait; obtain granola from Jillian; clean and wash berries10:27Cut off tops of strawberries, slice vertically10:29Use a parfait glass: layer ingredients in following order: ? cup yogurt (bottom), ? cup homemade granola, ? cup blueberries, ? cup yogurt, 1 pinch of each sprinkle color, ? cup strawberries, and finish on top with ? cup granola. Repeat steps three times for each parfait glass. 10:35Clean, help others if necessary, dishes; help carry items to buffet table when time is necessary10:41Carry out last minute items to buffet table10:44 Request to begin Meal10:45 Seated and eating a yummy meal! 11:00Request to clean up11:00Assistant- help clean up meal: clear serving dishes first then individual dishes (guest 1st!), set up for dessert11:05Begin Dessert11:10Begin clean up11:12Cleaning all dishes, utensils, lab unit, countertop and floor. TEAMWORK! 11:40Request for Dr. Michael to check our Lab units11:45Return to classroom; complete evaluation forms Megan’s Work ScheduleBefore meal preparation starts: Wash hands & coat up9:45Wash hands & coat up, help Preston if she needs it9:50Preheat Oven to 350F; grease 5X5 pan9:52Gather ingredients for Dump Cake; chop walnuts if necessary9:55In a small bowl, mix: flour, sugar, baking powder and powered milk.9:58 Gently cut up peaches if slices are large10:00Spread ingredients evenly in following order: canned peaches (with all but ? cup syrup), vanilla (gently mix in), cake mixture, chopped walnuts, butter slices10:05Place dump cake into preheated oven10:06Gather ingredients for layered salad10:09Wash mixed baby greens and red peppers10:11Slice peppers horizontally to create about 1/3” thick rings and remove seeds10:14In a clear, glass bowl: layer salad ingredients in order: mixed baby greens (bottom), red pepper slices, sprinkle feta cheese crumbles on top10:19Gather ingredients for Blue Iced Water10:20Put 3 cups of water into a pitcher and add 6 drops of blue food coloring; if color isn’t distinct, add enough drops until desired color is present (blue, not too dark; check with Jillian)10:23Wash dishes, clean up, help others if necessary10:30Gather ingredients for hot tea; bring 2 cups of water to a boil in saucepan10:34Keep tea warm; put in teapot when necessary *place 3 teabags next to teapot10:35Remove Dump Cake; if needed, bake additional 5 minutes10:38Add ice to water pitcher10:39 Drizzle Balsamic Vinegar and Olive Oil over salad 10:40Help others if necessary,; help carry items to buffet table when time is necessary10:41Carry out last minute items to buffet table10:44 Request to begin Meal10:45 Seated and eating a yummy meal! 11:00Meal ends, sit and relax- you’re the guest!11:05Begin Dessert11:10Meet Jillian and Preston in the Lab after they clear table11:12Cleaning all dishes, utensils, lab unit, countertop and floor. TEAMWORK! 11:40Request for Dr. Michael to check our Lab units11:45Return to classroom; complete evaluation forms Jillian’s Work ScheduleBefore meal preparation starts: Wash hands & coat up9:45Gather ingredients for Homemade Granola9:50 Mix oats, cranberries, walnuts, cinnamon, and salt in a small bowl9:51Combine the butter, sugar and honey in a medium saucepan over a medium heat9:54Add vanilla and stir; remove from heat9:55Pour dry ingredients into the saucepan and constantly mix until the mixture beginsto clump9:57Let cool on wax paper in a single layer until hardens and produces typical granola texture10:00Gather supplies for Meal10:10Set up Buffet Table 10:18Gather ingredients for Tofu Burger (Note: all dry ingredients can be but into same bowl)10:21Cut Tofu into 1” chunks. Add to food processor; turn on low for 30 seconds or until small crumbles form. 10:24Add remaining ingredients to food processor and mix on low until ingredients being to clump. Remove mixture from food processor. 10:27Form into 3 3-4” patties10:29Begin frying Tofu Burger on skillet in a small amount of oil. 10:30Preheat oven to “broil” setting, gather ingredients for whole what buns10:34Flip patties10:36Slice buns in half, place cut sides up on baking sheet10:37Insert split buns into preheated (broil) oven for 30 seconds or until light, golden brown10:38 Remove buns from oven, spread 1 wedge of Light Creamy Swiss Spread on the top, cut side of each bun 10:39Remove Tofu Burger from Skillet10:40Place tofu burger on bottom of bun. Place top of bun on top of burger. Insert flag toothpick on top to decorate. Plate all 3 burgers on serving dish.10:41Carry out to buffet table10:44 Request to begin Meal10:45 Seated and eating a yummy meal! 11:00Request to clean up; clear serving dishes first then individual dishes (guest 1st!)11:01Place teabags into pot to begin steeping11:02Plate dump cake onto serving dish11:03 Place serving dish and parfait glasses on buffet table; tea on dinner table11:04 Remove tea bags and discard (keep hot!)11:05 Begin Dessert11:10 Begin clearing dessert11:12Cleaning all dishes, utensils, lab unit, countertop and floor. TEAMWORK! 11:40Request for Dr. Michael to check our Lab units11:45Return to classroom; complete evaluation forms -20567655016500-20558264986100Meal ServiceFood Preparation RecipesJillian O’NeilRed, White and TofuKNH104-AUnit 15FoodPreparationLayered SaladGather ingredients, wash mixed baby greens and red bell peppers. Slice peppers horizontally to create about 1/3 inch thick rings and remove the seeds. In a clear, glass bowl, layer the salad ingredients in order: mixed baby greens on bottom, then red pepper slices, followed by sprinkling the feta cheese crumbles on top. Just before serving: drizzle the balsamic vinegar over the salad; repeat step for olive oil. Whole Wheat Bun with Creamy Swiss SpreadPreheat oven to “Broil” setting. Gather ingredients. Slice buns in half. Place the split bun haves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them so they don’t get too brown. After removal from oven, spread 1 wedge of the Light Creamy Swiss Spread on the cut side of the top portion of the bun. Place the Tofu Burger (recipe below) directly between bun slices and serve. Red, White, Blue Potato SaladWash potatoes but do not peel. Cut fingerling potatoes into wedges (halved lengthwise); quarter the small, red potatoes; cut the blue, small potatoes into halves lengthwise. Begin to boil water for hard-cooked egg (recipe shown in next paragraph). Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly (for about 5 minutes). Place potatoes in a large bowl. While red and fingerling potatoes are cooking: place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly (about 5 minutes). Add potatoes to the large bowl and toss potatoes with onion, parsley, dill, chives, egg (chopped). In a small bowl, combine red wine vinegar, olive oil, salt, Dijon mustard, black pepper and garlic. Pour this mixture over potatoes gently to combine. Put into serving dish, garnish if necessary. (Can be served warm, at room temperature, or chilled). To produce hard–cooked egg: Have the eggs at room temperature. Bring enough water to cover eggs to a boil in a large saucepan. To prevent cracking shells, carefully lower eggs into water with spoon. Reduce heat. Keep simmering 18-20 minutes. Place egg into cold water to cool immediately after cooking. When cool, shell the egg. Blue Iced WaterPut 3 cups of water to a pitcher and add 6 drops of blue food coloring. If color isn’t distinct enough, add extra drops until desired color is present. Then, add ice to the water.Peach & Walnut Dump CakePreheat oven to 375F. Gather ingredients. Grease a 5X5 pan. Chop walnuts if not already chopped. Mix flour, sugar, baking powder and powdered milk in a small bowl. Gently cut up peaches if slices are large. Spread ingredients evenly in following order: canned peaches (with all but ? cup syrup), vanilla (gently mix in), cake mixture, chopped walnuts, butter slices. Bake for 30 minutes and check for doneness. Add additional time if needed. Cool and cut into even pieces. Homemade GranolaCollect ingredients. Mix the oats, cranberries, walnuts, cinnamon, and salt in a medium bowl. Combine the butter, sugar, and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from heat. Pour the dry ingredients into the saucepan and constantly mix until the mixture begins to clump. Remove from heat and let cool on wax paper in a single layer for about 10 minutes (may take less time). The granola will harden and produce a typical granola texture. Berries, granola, & yogurt parfaitGather Ingredients; wash and clean berries. Cut off tops of strawberries and slice vertically. In a parfait glass, layer in following order: ? cup yogurt, ? cup homemade granola (see recipe above), ? cup blueberries, ? cup yogurt, 1 pinch of each sprinkle color, ? cup strawberries, and finish with ? cup granola. (Note: when looking at the finished product, it should display this order from top to bottom: brown, red, white, blue, brown, white). Repeat three times for each parfait glass.Hot TeaBring water to a boil in a saucepan. Pour boiling water into a teapot. Steep tea for 3-5 minutes, keeping the pot warm. Remove tea bags and discard. Serve hot!Meal ServiceTotal TimeJillian O’NeilRed, White and TofuKNH104-AUnit 15FoodPreparation TimeCooking TimeLast Minute AttentionTotal TimeLayered Salad12 minutes1 minute (add dressing)13 minutesWhole Wheat Bun1 minute1 minute2 minute (spread and plate)4 minutesTofu Burger10 minutes10 minutes1 minute (plate)21 minutesRed, White, Blue Potato Salad12 minutes15 minutes10 minutes3 minute (add additional ingredients and plate)30 minutesBlue Iced Water4 minutes1 minute (ice)5 minutesPeach & Walnut Dump Cake15 minutes30 minutes1 minute (cut after cooling, plate)46 minutesHomemade Granola 5 minutes5 minutes10 minutes (cool) 20 minutesParfait9 minutes9 minutesHot Tea1 minute3 minutes4 minute (steep)8 minutesCover DrawingTable DrawingBuffet DrawingType of Meal Service:Buffet ServiceThe Buffet Meal Service is typically used to serve a large group. A sideboard, counter area or designated table is used for the buffet line. Another table used for the diners to enjoy their meal. Both tables are decorated with an appropriate theme. With a small group, like the meal served today, the flatware, napkins and water glass are left in the individual’s cover on the dining table. If this was for a larger group, the napkins, flatware, plates, and dinnerware are on the buffet line. Following these items is the entrée, vegetables, and salad in this particular order. The beverage is last on the buffet line to prevent spilling. Each guest serves herself first, the manager is last. With the small group we have today, the beverage will be served by the manager to each diner at the dining table. After the main course is completed, the manager and assistant excuse themselves and begin to remove the items from the buffet line before removing the guest’s dinnerware. Following the guest, the other dinnerware and some flatware is removed—the food is removed from the left and the beverages from the right. The dessert is portioned in the kitchen and set out on the buffet line—cake first, followed by parfait glasses. The hot tea is served by the manager at the dining table. Calculations for Meal Budget1 Female 19-50 years oldThe Liberal Plan allows $70.60 per week ÷ 7 days per week$10.08 a day per personX .60for a dinner$6.05 for one diner per personToday’s meal includes 3 females, 19-50 years old. $6.05 per dinner per personX 3 femalesTotal Budget:$18.15 for 3 females to have one dinner with a liberal plan. Cost AnalysisJillian O’NeilKitchen Unit 15104-A12/4/12This cost analysis does not include items that are provided in the Lab: Parsley, Dill, Chives, Salt, Ground Black Pepper, Basil, Paprika, Cumin, Ginger, Cayenne, Ground Cinnamon, Brown Sugar, Vanilla, All-Purpose Flour, Sugar, Baking Powder, Tea, Blue DyeIngredientSize of ContainerServing/ContainerAmount Needed/3 servingsNumber of Containers usedCost of ContainerCost per servingFinal Cost Per Meal for 3 servingsMixed Baby Greens8 oz21.5 cups2$0.79$0.40$1.20Red Bell Peppers1 pepper12 2$0.50$0.33$1.00Fingerling Potatoes1 potato122$0.75$0.50$1.50Small Red Potatoes1 potato122$0.75$0.50$1.50Blueberries (fresh)16 oz16? cup1$3.49$0.22$0.66Strawberries (fresh)16 oz16? cup1$3.49$0.22$0.66Cranberries, dried2 cups8? cup1$2.49$0.31$0.93Peaches, canned2 cups61 cup1$0.99$0.16$0.48Balsamic Vinegar30 oz20 1.5 oz1$3.29$0.16$0.48Olive Oil68 oz682 oz1$9.95$0.15$0.45Red Wine Vinegar32 oz321 oz1$1.55$0.05$0.15Dijon Mustard12 oz721 tsp1$2.39$0.03$0.09Garlic6 cloves12? clove1$0.90$.08$0.24Buns8 buns831$3.35$0.42$1.26Cornmeal11.5 cups23? cup1$3.00$0.13$0.39Quick Oats42 ounces122 cups1$2.99$0.25$0.75Walnuts2 cups103/5 cup1$1.49$0.15$0.05Honey6 cups18 1/3 cup1$4.98$0.27$0.81Tofu, extra firm12 oz66 ounces1$1.80$0.30$0.90Feta Cheese Crumbles4 ounces43 ounces1$1.29$0.32$0.96Egg1 dozen121 1$1.09$0.09$0.09Laughing Cow Light Creamy Swiss Spread8 wedges83 wedges1$2.70$0.33$0.99Plain Yogurt16 oz41.5 cup1$1.99$0.49$1.47Unsalted Butter16 oz327.3 tbsp 1$3.49$0.11$0.33Milk, Powdered16 oz242 oz1$3.00$0.13$0.39Total$5.91$17.73Compare:Initial Budget: $18.15Total Cost Used: $17.73Therefore, under budget by: $0.42KNH104-AKNH 104 Meal Record SheetName: Jillian O’NeilGroup: Green groupDay and Weekday of Meal: Tuesday, December 4, 2012 9:30-12:00Budget Level: Liberal Plan $18.15MenuLayered SaladWhole Wheat Bun with Creamy Swiss SpreadTofu Burger Red, White, Blue Potato SaladBlue Iced WaterPeach & Walnut Dump CakeBerries, Homemade Granola, & Yogurt ParfaitHot TeaMeal Service Style: Buffet ServiceDinnerware: WhiteLinens: Red linens; Red, white blue placematJillian O’Neil12/4/12KNH104-AKNH 104Meal Project DayMenu ItemAmt. Served per PersonFood Group/No. Servings MetLayered Salad? cup mixed baby greens, ? cup peppers, 1 ounce Feta Cheese Crumbles1 serving of Vegetables? serving of DairyWhole Wheat Bun, Creamy Swiss Spread1 whole wheat bun,? ounce Light Creamy Swiss Spread1 serving of Grain? serving of DairyTofu Burger2 ounces of Tofu1 serving of ProteinRed, White, Blue Potato Salad? cup potatoes1 serving of VegetablesBlue Iced Water1 cup waterPeach & Walnut Dump Cake1/3 cup of peachesHomemade Granola? cup1 serving of GrainBerries, yogurt Parfait? cup yogurt? cup blueberries? cup strawberries1 serving of Dairy1 serving of FruitHot Tea1 cup teaScheduled Meal Time: 9:30-12:00 Main Course Served: 10:45am Dessert Course Served: 11:05amTheme: Patriotic: “Red, White, and Tofu”Linens/Dinnerware used: White dinnerware; red, white, blue linens; Red, white, blue with stars placematService Style: Buffet ServiceJillian: Whole Wheat Bun, Tofu Burger with Creamy Swiss Spread, Homemade GranolaPreston: Red, White, Blue Potato Salad; Parfait, Setting the TableMegan: Layered Salad, Blue Iced Water, Peach & Walnut Dump CakeLab Units Involved in Prep.: 13, 15, 16Budget Level: Liberal PlanBudget allowed per person: $6.05Budget allowed per Total Meal: $18.15Actual Amount Spent per person: $5.91Actual Amount Spent per meal: $17.73Group Members: Jillian O’Neil (manager); Preston Goodie (Assistant); Megan FinnExtrasDistribution of Meal1 Dairy: ? cup yogurt, 1 ounce feta cheese, 3/4 ounce laughing cow cheese1 Protein: 2 oz Tofu2 Vegetables: ? cup baby greens, ? cup potato salad, ? cup red peppers1 Fruit: ? cup blueberries, ? cup strawberries2 Grain: 1 bun, ? cup granolaJillian’s NotesJillian: Whole Wheat Bun, Tofu Burger with Creamy Swiss Spread, Homemade GranolaPreston: Red, White, Blue Potato Salad; Parfait, Setting the TableMegan: Layered Salad, Blue Iced Water, Peach & Walnut Dump CakeBuffet TableSupplies: linens, decorations, Buffet Table Order (from left to right): Entrée, vegetables, salad, beverage is lastToday’s Order: Tofu burger, potato salad, layered saladIf the buffet is for a small group, the manager can serve the beverage to diners at the dining table. Dessert: Display platter with dump cake, the parfaitDining TableIf the buffet is for a small group and diners are seated at a dining table: the flatware, napkins and water glass can be at the individual corners Water and Tea will be served by the manager at the table (so put on table)Etiquette Begin eating when all at the table are seatedFood is removed from the left of the personBeverages is removed from the right of the personGuests go first for Buffet, manager goes lastPass food to the rightClearing the table: remove food first, dinnerware of guest, other dinnerwareAsk Dr. Michael if she would like a parfait or if she would like just a sample of the productsNeeded Supplies (CHECK OFF LIST!!)Layered SaladClear, glass bowl (small-medium size)TongsParfait3 parfait glasses & small plates to go under desert stemware3 long spoonsDrink ware3 tea cups with saucers3 drinking glasses (Taller)BurgerOval serving dish to plate three burgersSpatula? For scooping/servingPotato SaladLarger bowlLarge spoon (2 spoons? 1 fork & 1 spoon?)Dump CakeServing Dish – rectangular, portion 3 servings into squaresBuffet TableRed linens Flag CenterpieceDinner Table:Flag Centerpiece; pink with white flowers3 Red/White/Blue with Stars PlacematWhite DinnerwareAlso: (Dinnerware)1 Sample plate & 1 extra fork3 salad plates3 dinner plates3 dessert plates3 napkins3: salad forks, dinner forks, knives, teaspoon3 tall water glasses3 cups and saucers ................
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