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Ome’Let You Decide Food Truck-571500283210Nutrition 303Linda Copp10 December 2014Alexis KoenigAngela MariscalGina CirimeleMaggie SullivanMichelle MorriseyTable Of ContentsPart I: Description Establishment and Services Offered??? ??? ??? ??? ??? ??? ?????????? 3Menu Type and Output Volume 5Facility Space and Equipment 6Part II: Goals Budget Goals 7Nutrition Goals 9Part III: Safety HACCP Programming 10Part IV: Recipe Development Recipe Standardization 13Part V: Appendices Appendix A: Ome’Let You Decides’ Menu 15Appendix B: Equipment and Functions 16- 17Appendix C: Recipe Cost Analysis 18- 23Appendix D: Nutritional Analysis 24- 29Appendix E: HAACP Potentially Hazardous Food Pathway 30- 31Appendix F: HAACP SOPsHand Washing Procedures 32Time Temperature Control Chart 33Appendix G: Standardized Recipe 34Appendix H: Food Truck Layout 35Works Cited 36 Part I: DescriptionEstablishment and Services OfferedIn today’s fast paced society, it can be difficult incorporating healthy, affordable foods into the average person’s hectic lifestyle. ?In a rush to get started with our days, many of us forget about eating breakfast before hurrying off to work or school. ?Not only is it important to start the day off by eating breakfast, the type of food selected should be healthy and satiating. ?As health issues such as obesity, heart disease, and diabetes continue to affect millions of Americans every day, the need for convenient and healthy food options is continuously on the rise. ?Common trends in today’s food industry that work to promote healthy food selection include farmer’s markets, restaurants implementing the farm-to-table concept, and programs such as Meals on Wheels. ?Another trend gaining popularity, particularly among the workforce/student populations in densely populated areas, is food trucks. ?As nutrition majors, the five of us understand the importance of maintaining a complete, balanced diet, while also on a budget and tight schedule. ?Trying to find a balance between these factors is what led us to start our own food truck business. Research has shown that eating around 30% of daily protein needs at breakfast not only increases satiety and alertness, but can also promote healthy weight loss (1). ?That being said, our food truck Ome’Let You Decide strives to bring a protein-packed convenient, affordable, and healthy breakfast to the average consumer trying to grab something quick yet satisfying to eat while on-the-go. ?We let our customers decide how they want to design their breakfast by letting them build their own omelets and choosing among our selection of different sides and beverages. ?As strong proponents of what is being referred to as the local food movement, we feel empowered to base our products around locally grown foods. ?Supporting local farmers while promoting the importance of sustainability is a key proponent in directly linking producers with consumers (2). ?We are making it our mission to help individuals in the San Diego area like us who are striving to adapt to a healthy diet that does not interrupt their daily lifestyle.Ome’Let You Decide specialized in healthy, handmade omelettes, sides, and beverages that give the perfect kick-start to your day. ?To ensure that we can cater to a diverse population throughout the San Diego area, we have three locations we frequent each week. ?Monday through Wednesday we can be found parked on Pacific Center Blvd. in the Sorrento Valley area from 7 am – 11 am, while Thursday through Friday we are located downtown on J St from 7 am – 11:30 am. ?On Sundays we can be found at La Jolla’s Farmer’s Market from 9 am – 12 pm. ?The reason we plan on serving at only a few remote locations is because we want to develop a consistent schedule for those living near those areas and be reliable to those customers. ?Given our locations, during the week we aim to attract the typical business man or woman on their way into work or on a mid-morning break. ?On Sundays we try building our customer base by appealing to locals visiting the Farmer’s Market.Because we try to implement the farm-to-table concept into our business to support the community’s economy, we provide our customers with the most fresh and local food supply (3). ?The farm-fresh ingredients used are supplied by Seabreeze Organic Farm in San Diego and the Green Hills Ranch in Vista; both USDA certified. ?While both of these farms sell top quality grade A eggs, it is more cost efficient to get them at Green Hills due to their much larger production scale. ?Products used such as cheese, milk, ham, sausage, coffee, and tea are purchased through suppliers that sell their products through Whole Foods Market.Of the five employees working for Ome’ Let You Decide, one of them are responsible for meeting the Seabreeze Organic Farm delivery service at the food truck location at 6 am every Sunday, Tuesday, and Thursday morning. ?Another team member is responsible for meeting with the Green Hills Ranch delivery service at the food truck every Saturday at 7 pm. ?Produce is purchased whole and washed, chopped and stored right after receiving. ?The cheese is purchased pre-shredded, milk is purchased by the gallon, meats are bought frozen, and coffee is bought pre-ground, and tea is purchased in single serving tea bags. ?These items are all purchases at the same time once per week every Saturday evening by an employee.Menu Type and Output VolumeOme’ Let You Decide uses a static, full-selective, six day menu offering easy and healthy breakfast/brunch foods. ?Our main feature is our build-your-own omelets, made with two eggs and the customer’s choice of vegetables, proteins, and cheese to add in. ?We also have a few signature omelets to give customers some creative ideas. ?The selection of sides includes hash browns, home fries, and seasonal fruit. ?Beverages include coffee, tea, and freshly squeezed carrot juice and orange juice. ?Our menu is laid out in an aesthetically pleasing way on chalkboards on the side of the food truck where customers place orders. ?The purpose for this display is to attract passerby’s and peak their interest in stopping by. ?Along with the main menu, individual paper menus are also available for the customers to take. ?Customers are encouraged to take these as they also include our daily schedule, locations, and a buy one get one half off coupon. ?Coupons can serve as a great marketing tool when building a loyal customer base, and will encourage customers to bring their friends along. ????Orders are packaged in convenient and functional containers so that food can be eaten at or away from the desk. ?Business hours run from 7 am – 11:30 am throughout the week. ?Based on the target customers, we can anticipate the first hour and last hour of business being the busiest. ?It can be assumed that during these hours, we will average about 25 customers per hour, stopping by on their way into work or on a quick break. ?From 8 am – 10:30 am we will generally average 15 customers per hour. ?On Sundays we are only open for three hours. ?However, due to the popularity of La Jolla’s Farmers Market we anticipate we will be serving about 20 to 25 customers every hour. ?Ome’ Let You Decide operates year round, although is not open on holidays including New Year’s, Easter, Thanksgiving, Christmas Eve, and Christmas. ?Being that we are centralized in San Diego, the weather does not have much of a negative impact on business.(Refer to Appendix A for menu)Facility Space and Equipment???????????Food trucks tend to vary in length from 10-26 feet long. ?Our truck is medium sized at 18 feet in length and 1,100 square feet. ?It was custom built to better satisfy the needs for efficient production. ?Equipment required for this facilities operation includes a refrigerator and freezer unit, a griddle, a juicer, a hand-washing sink, food prep sink, two prep tables, storage shelves, paper towel dispenser, and trash/recycling bins. ?According to national mobile food service guidelines, all food prep must be done on site. ?This means we will also need basic kitchenware such as a full set of knives, cutting boards, spatulas, holding containers, plastic wrap, etc. ?Meals are served in recycled cardboard bowls with deep sides so they are easy to eat from while walking or sitting. ?The utensils, cups, and napkins are made from recycled material as well.(Refer to Appendix B for equipment and functions)(Refer to Appendix C for Food Truck Layout)Part II: GoalsBudget Goal??? As a company, Ome’Let You Decide wants to ensure the best products for its customers at a reasonable price. In order to provide the best, we have had to budget our expenses, starting with the truck. To build a customized truck would cost upward of $100,000, so we decided to purchase a slightly used food truck and update the interior ourselves. By doing so, our total cost for a fully furnished truck was $48,000. Due to the truck expenses, we tried to keep the rest of our budget low. We purchased cooking equipment such as knives, spatulas, holding containers, and serving bowls and utensils from . This site offers affordable equipment specific to many restaurants including food trucks. Some of our larger equipment items such as the griddle and larger bins were purchased from this company as well. ??? By beginning with a low startup cost, we were able to focus on the produce and food supply needed to run our operation. Our goal is to provide healthy and environmentally friendly products to our customers at a reasonable price. To do this, we source our food from local farms and stores. Green Hills Ranch and Seabreeze Organic Farm provide us with reasonably cost organic eggs and produce. By offering organic and environmentally friendly options for our customers, we run the risk of going over budget, because the market for such food items is typically higher priced. To prevent this from occurring, we have made deals with the farms, and only buy what is need. For example, we purchase our eggs once a week, and purchase our produce every other day to ensure freshness. We purchase our other items such as cheese, meats, and milk from Whole Foods Market. Items like cheese and meat are purchased pre-shredded and cut to eliminate waste and because they are less expensive. Another way in which we manage our budget is by purchasing seasonal fruits, which we offer as a side on our menu. Using seasonal fruits allows us to purchase them at a lower cost and it provides variety to the menu. ??? Some measures we have taken to ensure our budget stays low, is to have employees do inventory everyday. By doing so, we can determine that the correct amount of products are being purchased. Taking inventory also helps to prevent pilferage. Another measure that we have taken is to standardize our recipes and training our employees to recognize the proper serving sizes for each menu item. We have equipped our truck with several scoopers and other utensils of various sizes to ensure that each omelet contains the proper amount of ingredients. By standardizing and using specific measurements, we are able to control waste as well as the cost. Using these practices prevents loss in both product and money. (Refer to Appendix D for recipe cost analysis)Nutrition GoalsOver the years the American diet has evolved into an energy-dense, nutrient-light diet. The USDA Dietary Guidelines for Americans, 2010 calls for Americans to replace these high calorie foods with nutrient dense foods and beverages – vegetables, fruits, fat-free or low-fat milk and milk products, lean meats and poultry, and eggs. Ome’Let You Decide incorporates all of these into our meals. Our omelets consist of eggs from cage free, free-range chickens, mixed with nutritious vegetables and low fat milk and cheese. We use two egg whites with one whole egg to get that same great omelet taste while dramatically reducing the amount of fat in the dish. We load our omelettes up with yummy vegetables, loaded with vitamins and nutrients, lean organic meat, to maximize our omelets protein content, and low fat cheese to top off our omelets with with delicious taste and limited calories. We always encourage our customers to compliment their omelet with some fresh seasonal fruit, available as a side dish, to ensure they get their vitamin and mineral needs. An excellent way to add nutrients to the diet is by getting them from beverages. Ome’Let You Decide serves fresh squeezed orange and carrot juice, loaded with essential vitamins and minerals.True to it’s name, Ome’Let you Decide leaves everything up to the customer. The build your own omelette option lets customers choose what “add-ons” to put in their omelet. The nutritional content changes based on what the customer decides to add in their dish. For example, our omelet specials vary drastically in their nutritional content. Our Cali Green omelet is high in Vitamins A and C, meeting over half the dietary recommended intake for each, but low in fiber, meeting only 1% of the DRI. Comparatively, our Mediterranean Vacation omelet is much lower in Vitamins A and C, but meets 12% of the DRI for fiber and 10% for iron. One thing all our omelets have in common however is their high protein content. Although Americans are generally more than meet their daily protein needs, most of that protein is consumed during lunch and dinner, and not enough protein is consumed during breakfast time (“Are You Getting Enough Protein?”). Starting off the day with one of our omelets is a great way to get a more even protein distribution and boost the body with available protein. All of our omelet specials are extremely high in protein, with the majority of calories coming from protein. We have greatly reduced fat in our omelets, primarily saturated fat, by substituting full fat milk products for low fat milk products and by substituting two of the three eggs with egg whites, and as a result, all of the omelet specials consist of less than 20% of the DRI for fat and less than 10% for saturated fat. Comparatively, other breakfast places, whose omelets are made using three whole eggs, whole fat milk and whole fat cheese, are extremely high in calories, fat and saturated fat, with the majority of the calories coming from fat (5).(Refer to Appendix E for nutrition analysis)Part III: Food SafetyHACCP ProgrammingFood can be affected by physical, chemical, or biological changes anywhere from the time it is harvested to the time it is served. ?That being said, proper food safety practices are extremely important in order for a food service establishment to be successful. ?Physical safety hazards can include any type of foreign matter such as a piece of metal that fell off during production or hair that could fall into food from an employee. ?Chemical hazards involve pesticides and additives. ?Biological hazards, the most prominent type of food contamination, form from mold or bacteria, and commonly occur when foods are improperly held or stored. Prevention of biological contamination is crucial because foodborne illnesses can infect large populations, and can even result in death. ?When handling foods, there are five major concerns to take into account: acidity, time, temperature, oxygen, and moisture. ?Bacteria thrive best during specific conditions, and therefore must be monitored closely. ?Ingredients within our establishment considered to be high risk foods include eggs, meat, cheese, and milk. ?These risky foods are more susceptible to contamination because of their high protein content. ?Other items such as the fruits, vegetables, and olive oil also require special attention due to their high water content and pH value.In order to prevent food handling and safety errors, a HACCP program was created and posted in our preparation area to educate ourselves and fellow employees on guidelines for safe food preparation. ?We have implemented an efficient step-by-step procedure of how products should be handled from delivery to service. ?As a conventional food service system, we receive our products raw from Seabreeze Organic Farm and Green Hills Ranch. ?Before accepting deliveries, it is important to make sure the products were transported at a safe temperature just below 41? F. ?Immediately after receiving the fresh produce and eggs they are stored in the truck’s refrigerator until they are needed. Our milk and cheeses are also stored in the safe zone below 41?F until they are for use. ?It is important foods are kept out of the danger zone throughout every part of the production process. ?In order to limit food-borne illness, hazardous foods must be kept at 41?F and below or 135? and above. Our meat products are received raw but frozen. ?Again, the temperature in the delivery truck is checked before accepting the products. ?Because we receive one week’s worth of meat every Saturday, we keep a portion of it frozen by storing it in the freezer. ?The portion being used for immediate use is placed on the bottom shelf in the refrigerator to thaw. ?They are placed on the bottom shelf in order to prevent cross contamination. ?The meat is thawed in the refrigerator rather than the microwave or out on the counter to prevent contamination as well. ?Another way cross contamination is prevented is by designating certain cutting boards for meat use only, and using the others strictly for fruits and vegetables. ?When cooking the meat, employees are trained to cook the ham until an internal temperature of 145?F is reached for 15 seconds, and the sausage patties to an internal temperature of 135?F. ?Cooking foods to the proper temperatures is a critical step in food preparation because it can prevent the spread of food borne infections like Salmonella.The HACCP plan is not only important in ensuring the safety of food, but is also put into practice by the employees to ensure they are following set safety and sanitation procedures as well. ?Before being hired, all employees are required to obtain a Food Handlers Certification card that demonstrates their knowledge and understanding of food safety practices. ?Personal hygiene is taken into account in terms of cleanliness, body odor, clean nails, no open wounds, and must wear hair restraints. ?Employees are also not allowed to smoke or chew gum in the food preparation area, and must be free of illness if they are handling food. ?The step-by-step procedure on the correct method of hand washing is posted on the wall by the hand washing sink. ?Hand washing is important in the prevention of diseases such as Hepatitis A, Norwalk virus, Staphylococcus aureus, Salmonella typhi, Streptococcus pyogenes, and Shigella species. ?Enforcing and adhering to a HACCP plan is a standardized way to prevent food handling errors among employees.(Refer to Appendix F for potentially hazardous food pathway) ?(Refer to Appendix G for HAACP SOPs) Part IV: Recipe DevelopmentStandardizationStandardized recipes are important to use because they help deliver consistency, provide accurate nutrition, and control food costs (6). ?They include information such as the name of the recipe, yield, portion sizes, ingredients (listed in order by when they are used), directions on preparing each ingredient, equipment needed, and critical control points. ?The omlette chosen to standardize was the Take Me to Denver omlette, our number one seller. Given that we serve an average of 65-100 customers per day, over 50 omlettes are needed per shift. ?Because we do not receive all of our food items daily, it is important to calculate how much we must have in stock to fulfill customer demand. ?As our most popular menu item, we sell about 25 Take Me to Denver’s every day. ?When put into perspective, that comes out to being 150 of these per week. In order to track the inventory needs for this particular menu item, yields for 50, 100, and 150 servings were calculated. ?For each ingredient, we multiplied the amount needed to make 1 serving by the three yields being used. ?This standardized recipe gave us a general idea of how much of each ingredient we could expect to go through per week. ?Along with the calculations needed for the amounts of each ingredient, detailed procedures on how to prepare the ingredients are also provided.(Refer to Appendix H for Standardized Recipe)Appendix A: MenuAppendix B: Equipment and FunctionsEquipment Functionality Needed ForFood truckMode of conveniently transporting/serving customer’s foodService of all menu itemsRefrigerator and refrigerated drawersKeeps foods that need to be stored cold below 41° F until ready for use, reduces risk of contaminationStoring fruits, vegetables, meats, eggs, milk, cheese, juice, waterFreezer UnitMaintains freshness of foods not ready for immediate useStoring meatGriddle Flat-top stove that allows for cooking multiple ingredients/orders at onceCooking omlettes, meat, and potatoesJuicerEfficiently transforms oranges into fresh squeezed orange juiceSqueezing orange juice and carrot juice Handwashing SinkFor employees to clean and sanitize their handsUsed to follow HAACP proceduresFood Prep SinkTo wash the fresh Fruits and Vegetables before they are servedUsed for fruits, vegetables3 Compartment Sanitizing SinkTo clean and sanitizeDishes, utensilsTwo Prep TablesIn order to be efficient when preparing the mealsProvides open work space for preparing ordersTwo Storage ShelvesTo store dry food items, utensils, dishes, etcStocking dishes, utensils, paper towels, etcPaper Towel Dispensers100% Recycled paper towels for employee/customer needsCleanliness and sanitationRecycling/Trash/Compost BinsTo sort different waste products Discarding of wasteBamboo Boats and Utensils Biodegradable bowls/utensils to reduce our carbon footprintServing ordersKitchen KnivesTo chop foods into the appropriate sizes to fit standardized recipesCutting produce and meatCutting BoardsUsed to prepare foods safely and prevent contaminationCutting produce and meatSpatulas, Spoons, WhisksUsed during food prep for mixing, flipping, etc.Preparing and cooking ordersMixing bowlsUsed for mixing during food prepNeeded for eggs and milkEgg Yolk SeparatorUsed for separating egg yolks Needed for egg whitesFood Storage ContainersKeeps food fresh and prevents cross contaminationStoring fruits, vegetables, and meatAppendix C: Recipe Cost AnalysisRecipe Cost Analysis for the Mediterranean Vacation Omelet IngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Avocado1/4 avocado$1.06 each$1.06$0.27Tomato1/4 cup, chopped$0.85/lb$0.85$0.30Spinach1/4 cup, fresh$8/lb$8.00$3.63Non-fat Feta Cheese1 oz$2.99/lb$0.19$0.191% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$6.14PROFIT$1.86Recipe Cost Analysis for the Cali Greens OmeletIngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Kale1/4 cup, chopped$3/0.75lb$3.00$1.32Broccolini1/4 cup, chopped$3/lb$3.00$2.40Green Onion1/8 cup, chopped$0.30/bunch$0.30$0.01Low Fat Swiss Cheese1 oz$3.81/lb$0.24$0.241% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$5.72PROFIT$2.28Recipe Cost Analysis for the That’s What Cheeses Said OmeletIngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Non-fat Feta Cheese.5 oz$2.99/lb$0.19$0.09Low Fat Cheddar.5 oz$2.06/lb$0.13$0.06Low Fat Swiss.5 oz$3.81/lb$0.24$0.121% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$2.02PROFIT$5.98Recipe Cost Analysis for the Jal’up’in Your Business OmeletIngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Jalapeno1/8 cup, fresh, sliced$0.75/lb$0.75$0.01Red Bell Pepper1/8 cup, chopped$0.60/lb$0.60$0.33Spinach1/4 cup, fresh$8/lb$8.00$3.63Non-fat Feta Cheese1 oz$2.99/lb$0.19$0.191% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$5.91PROFIT$2.09Recipe Cost Analysis for The Santa to Our Fe OmeletIngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Tomato1/4 cup, chopped$0.85/lb$0.85$0.30Red Onion2 T, chopped$3.25/lb$3.25$0.90Cilantro2 T, chopped$0.39/bunch$0.14$0.01Low Fat Cheddar Cheese1 oz$2.06/lb$0.13$0.131% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$3.09PROFIT$4.91Recipe Cost Analysis for the Take me to Denver OmeletIngredientPortion SizeWholesale PriceAPScaled Recipe Quantity Price ($)Eggs3$7/dozen$0.58$1.74Ham2 oz$2.46/lb$2.46$0.30Low Fat Cheddar Cheese1 oz$2.06/lb$0.13$0.13Red Bell Pepper1/4 cup, chopped$0.60/lb$0.60$0.33Green Onion2 T, chopped$0.30/ bunch$0.30$0.011% milk1 T$2.37/.5 gallon$2.37$0.01TOTAL COST$2.52PROFIT$5.48Appendix D: Nutritional Analysis-9969501862455 *Nutrient analysis was done using an online software at nutrition.data.-126174557150 *Nutrient analysis was done using an online software at nutrition.data.-1076325224790*Nutrient analysis was done using an online software at nutrition.data.-983615132080*Nutrient analysis was done using an online software at nutrition.data.-1200150120015*Nutrient analysis was done using an online software at nutrition.data.-1062355210185*Nutrient analysis was done using an online software at nutrition.data.self.c Appendix E: HAACP- Potentially Hazardous Food PathwayPotentially Hazardous Food: Raw Ham Steps:HazardControl point/Critical control point/Critical limitMonitoring ProcedureCorrective action1. ReceivingRapid bacterial growthDamaged packagingForeign objectsCCPDelivery truck temperature must be below 32?F, no evidence of damage, thawing, or spoilageCheck and record temperatures, visual inspectionReject thawed foods or foods above 40?F, reject spoiled foods and foods contaminated by foreign objects2. StorageRapid bacterial growthContaminationCCPRefrigerator must be set to appropriate temperature ?to avoid bacterial growth, stored in shallow containers separated from other foods on bottom shelf to prevent cross contaminationCheck and record temperatures every two hoursAdjust thermostat when needed3. PreparationContaminationPoor personal hygieneCLSanitize work space and dishes, minimize hand contact through use of utensils, use specified cutting boardsObserve employee handling practicesModify operating procedures and production practices4. CookingContaminationImproper cooking temperatureCCP/CLThoroughly cooked to avoid any raw consumption to internal temperature of 145?F for 15 secondsCheck internal temperature of food and inspect if it is fully cookedUse thermometer to check internal temperature5. CoolingRapid bacterial growthCCP/CLShould be cooled within 2 hours from 135?F to 70?F, and down to 41?F or less with 6 hoursCheck temperature frequently, store in shallow containers with smaller portion sizesUse thermometer to check internal temperature6. ReheatingRapid bacterial growthCCPShould be reheated to 165?FCheck that internal temperature is up to 165?F for 15 seconds within 2 hoursUse thermometer to check internal temperature7. HoldingRapid bacterial growthCCP/CLShould be held hot above 135?FCheck holding temperature regularly and do not leave food out longer than 4 hoursUse thermomter to check internal temperature, return food to storage after 4 hoursAppendix F: HAACP SOPsProper Handwashing TechniqueTime and Temperature Control LogAppendix G: Standardized Recipe Menu Item: Take Me to Denver OmeletteIngredientsYield: 50Yield: 100Yield: 150ProcedureWhole eggs1 (50) = 50 eggs1 (100) = 100 eggs1 (150) = 150 eggsCrack 1 whole egg into mixing bowlUse egg strainer to separate 2 egg whites and add to bowlMix eggs with milk using whisk and pour onto griddleEgg whites2 (50) = 100 egg whites2 (100) = 200 egg whites2 (150) = 300 egg whitesLow-fat 1% milk1 (50) = 50 Tbsp 1% low-fat milk1 (100) = 100 Tbsp 1% low-fat milk1 (150) = 150 Tbsp 1% low-fat milkLean ham shank2 (50) = 100 oz (6.25 lbs) lean ham shank2 (100) = 200 oz (12.5 lbs) lean ham shank2 (150) = 300 oz (18.75 lbs) lean ham shankOnce ?ham has been cooked to internal temperature of 145?F for 15 seconds (CCP), chop into pieces on cutting board with chef knife and add to omletteRed bell pepper? (50) = 12 ? red bell peppers? (100) = 25 red bell peppers? (150) = 37 ? red bell peppersWash thoroughly (CCP) in food prep sink, chop on cutting board with knife, add to omletteGreen onion1/8 (50) = 6 ? green onions1/8 (100) = 12 ? green onions1/8 (150) = 18 ? green onionsLow-fat cheddar cheese1 (50) = 50 oz (3.13 lbs) low-fat grated cheddar cheese1 (100) = 100 oz (6.25 lbs) low-fat grated cheese1 (150) = 150 oz (9.38 lbs) low-fat grated cheeseSprinkle cheese onto inner face of omlette and fold egg in half with spatula once bottom is fully cookedSalt1 (50) = 50 dashes salt1 (100) = 100 dashes salt1 (150) = 150 dashes saltOnce entire omlette is cooked fully through (CCP), add dash of salt and pepper and place in to-go containerBlack pepper1 (50) = 50 dashes black pepper1 (100) = 100 dashes black pepper1 (150) = 150 dashes black pepper-228600342900Appendix H: Food Truck LayoutWorks CitedAnonymous. High-Protein Breakfast. ?The Science Teacher. 2011; 78 (5): 16-31.Anonymous. Are You Getting Enough Protein? Tufts University Health and Nutrition Letter. 2012; 30 (7): S1.Starr, A. Local Food: A Social Movement? Cultural Studies Critical Methodologies. 2010; 10 (6): 479-490.Saunders, K. Farm to Table and Beyond. Journal of Nutrition Education and Behavior. 2009; 41 (4): 305.Denny’s Nutrition Facts. Digital image. Nutrition Menu: Choose What's Right For You. Denny's, n.d. Web. < M, Samuels A, Ferruggiaro E, White A, Biala K. Do You Know What’s Cooking? Journal of the Academy of Nutrition and Dietetics. 2014; 114 (11): 1710.Nutrition Facts, Calories in Food, Labels, Nutritional Information and Analysis – . Web. 10 Dec. 2014. <;.??? ................
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