Ashkenazi Jewish Wedding

Taylor Janulewicz

Diet 404

Quantity Food Production

December 3rd 2014

SOUPSavory Tomato Rice Shooters

SALADSummer Couscous Salad

ENTRÉEHerb Grilled Chicken

-Served alongside fresh asparagus & roasted red potatoes

DESSERTOatmeal Date Bars

BEVERAGESHot tea, Soda, Water, Fruit Juices, Kosher Coffee

Wine: 2007 Ramon Cardova Rioja

This Menu is Kosher

MR. & MRS. FLEDSHER’S

BLACK TIE MENU

Recipe DevelopmentCitrus Couscous Salad

Source: Food For Fifty Textbook

Yield: 200 Portion: 4 oz

Ingredient Amount: Procedure:

Water 7 gal Bring water and salt to a rolling boil inSalt 8 tsp steam-jacketed kettle. Middle Eastern Couscous 8 lbs 4 oz Add couscous while stirring. Return to boil. Reduce heat & simmer for 10-12 minutes until couscous is al dente. Stir occasionally. Drain, cool and save for later step. (yield: 6lb 6 oz cooked couscous.

Olive Oil 3 cup Combine liquids, vegetables, raisins, nuts Fresh Lemon juice 3 cup and spices in baker’s bowl. Mix. Orange juice, frozen, reconstituted 6 cups Add cooked and cooled couscous reservedGarlic, minced 1 cup from earlier step.Green onions, thinly sliced 32 oz Toss to mix. Cool quickly to 41 degrees F.Fresh Ginger, minced 8 TbspRaisins 2 lbsToasted slivered almonds 2 lbsSalt 4 9/10 tspBlack Pepper 6 tsp

Mandarin oranges 12 lb Gently stir in mandarin oranges

Tomato Rice SoupSource: Food for Fifty Textbook pg. 753

Yield: 200 Portion: 1 cup (8 oz)

Ingredient Amount Procedure Chicken stock 8 gal Heat stock and puree to boiling point.Tomato puree 4 gal

Onion, chopped 8 oz Add vegetables and rice. Cook untilGreen bell pepper, 1 lb rice is tender.choppedRice, converted 2 lbs

Margarine 1 lb 4 oz Melt margarine and add flour. Flour, all-purpose 12 oz Mix until smooth. Add to soup while stirring. Add salt to taste.

Roasted Red Skin Potatoes Source: Food for Fifty textbook pg. 801Yield: 200 Portion: 5 ozOven: 400 degrees F Bake: 30-35 minutesIngredient Amount ProcedureRed-skinned Potatoes, 68 lbs EP Place potatoes in large bowl. unpeeled, cut into irregular 2 inch chunksOlive Oil 6 lb Four olive oil over potatoes. Stir to coat. Drain excess oil from potatoes. Salt 8 oz Sprinkle salt, pepper, and garlic, if using, over Black Pepper 4 Tbsp potatoes. Stir & coat. Spread potatoes in a single Garlic, minced 4 oz EP layer on oiled baking sheets. Roast potatoes at 400 degrees F until tender and golden brown, 30-35 min.

Seasoned Fresh AsparagusSource: Food for Fifty textbook pg. 772

Yield: 200 Portion: 3 ozIngredient Amount ProceduresFresh asparagus 72-80 lb AP Break or cut of steams. Wash and thoroughly clean remaining (40 lb EP) portions. Arrange spears in steamer pans with tips in one direction. Sprinkle with salt. Steam.

Margarine, melted 8 oz Pour margarine over cooked asparagus.

Herb-Marinated Grilled Chicken Breast Source: Food For Fifty pg. 480Yield: 200 Portion: 6 ozGriddled: 325 degrees FIngredients Amount ProcedureChicken breasts, boneless 76 lbs Heat griddle to 325 degrees F. Oil generously. Skinless

Red wine vinegar 10 cups In baker’s bowl mix ingredients. Dried rosemary leaves 7 9/10 tsp Place chicken breast in marinade and turnThyme, ground 1 tsp so all surfaces are covered. Cover and Garlic, minced 12 Tbsp refrigerate for several hours. Drain. Place onSalt 8 Tbsp hot griddle. Brown on both sides, turning Vegetable oil 1 gallon once. Cook to an internal temperature Of 165 degrees F. Hold for service at or above 140 degrees F.

Oatmeal Date BarsSource: Food for Fifty pg. 334Yield: 200 portions or 4 pans, 12 x 18 x 1 inch Portion: 2 x 2 ¼ inchesIngredient Amount ProcedureMargarine 3 lb Cream margarine and sugar on medium Sugar, Brown 5 lb speed for 5 minutes, using a flat beater.Flour, all-purpose 4 lb Combine dry ingredients.Rolled oats, quick, 3 lb Add to creamed mixture. Mix on low speed Uncooked until crumbly. Spread 2 lbs 10 oz preparedBaking Soda 2.86 oz mixture into 12 x 18 x 1 inch baking pans. flatten to an even layer.Date filling pg. (317) 6 qt 8 oz Spread date filling over oatmeal mixture, 1 ½ qt per pan. Cover remainder of dough, 1 lb 4 oz per pan. Bake at 325 degrees F For 45 minutes. Cut 6 x 8 into bars.

Date FillingSource: Food for Fifty textbook pg. 317Yield: 6 qt 8 oz Ingredient Amount ProcedureDates, pitted, chopped 8 lb Combine dates, water, and sugar.Water 11 cups Cook until mixture is thick. Cool.Sugar, granulated 3 lb

Ingredients: Store Price: Need: Cost:Salt $0.50 per 26 oz 15.5 oz $0.15Pepper, black $5.28 per 8 oz 4 oz $2.64Couscous $6.88 per 26.5 oz 8 lbs 4 oz $33.00Olive Oil $17.98 per 101 fl oz 7 lbs 8 oz 120 oz $21.21Lemons $0.58 each 9 lemons $5.22Orange Juice (Frozen, reconstituted)

$1.00 per 12 fl oz 48 oz $4.00

Garlic $3.88 per lb 18 oz $4.36Green Onions $3.00 per lb 32 oz $6.00Ginger, fresh $0.24 per oz 4 oz $0.96Raisins $2.98 per 1 lb 4 oz 2 lbs $4.76Almond, slivered $7.99 per lb 2 lbs $15.98Mandarin Oranges, canned

$1.50 per 29 oz 12 lbs $9.60

Chicken Stock $2.88 per 32 oz 8 G $92.16Tomato, puree $1.73 per 28 oz 4 G $30.72Onion $1.18 per lb 8 oz $0.56Green bell pepper $0.78 each X 2 = 1 lb 1 lb $1.56Rice $1.78 per 2 lbs 2 lb $1.78Margarine $3.48 per 2 lb 13 oz 4 lbs 12 oz $5.32Flour, all-purpose $2.78 per 5 lbs 4 lbs $1.92Potatoes, red $0.98 per lb 68 lbs EP $66.64Asparagus $3.88 per lb 72-80 lbs AP $279.36-$310.40Chicken Breast, boneless, skinless

$2.18 per lb 76 lbs $165.68

Red Wine Vinegar $1.46 per 12.7 fl oz 8 oz $0.88Thyme $2.82 per .37 oz .16 oz $2.08Vegetable Oil $7.88 per 1 G 1 G $7.88Sugar, brown $1.98 per 2 lb 5 lbs $4.95Rolled oats $3.98 per 2lb 10 oz 3 lbs $4.32Baking Soda $0.56 per lb 2.86 oz $0.10Dates, pitted $4.99 per lb 8 lb $39.92Sugar, granulated $1.88 per 4 lbs 3 lb $0.96TOTAL: $814.67

Raw Food Cost Per Plate:

$4.07

Cost Per Plate (35%):

$12.00

Food Cost

Market OrderIngredients: Need:

Salt 15.5 ozPepper, black 4 oz Couscous 8 lbs 4 ozOlive Oil 7 lbs 8 ozLemon, fresh juice 9 whole lemons

Orange Juice (Frozen, reconstituted) 48 oz (6 cups)

Garlic 18 oz Green Onions 32 ozGinger, fresh 4 ozRaisins 2 lbsAlmond, slivered 2 lbsMandarin Oranges, canned 12 lbs

Chicken Stock 8 GTomato, puree 4 GOnion 8 ozGreen bell pepper 1 lb

Rice 2 lbsMargarine 4 lbs 12 ozFlour, all-purpose 4 lbsPotatoes, red 68 lbs EPAsparagus 72-80 lbs APChicken Breast, boneless, skinless 76 lbs

Red Wine Vinegar 8 oz

Thyme .16 ozVegetable Oil 1 GSugar, brown 5 lbRolled oats 3 lbBaking Soda 2.86 ozDates, pitted 8 lb

Sugar, granulated 3 lb

Small Equipment NeedName: Image:

12 X 18X 1 inch pan (4 pans)

Mixing Bowls

Spatulas

Gallon Liquid Measuring Cup

Dry Measuring Cup

Liquid Measuring Cup

Kitchen Knives

Tongs

Cutting Boards

Colander

Tablespoons and Teaspoons

Dishers

Soup Ladle

Large Equipment NeedName: Image:

Industrial Mixer

Griddle .

Commercial Refrigerator

Commercial Freezer

Steam-jacketed kettle

Convection Oven

Cooling Rack

Industrial Stove Top

Holding Cabinet

Stainless Steel Prep Table

Steamer

Salad PlateFirst Course

Wine glass

Water glass

Second Course

Wine glass

Water glass

Soup Bowl

Napkin

Napkin

Chicken Breast

Asparagus

Wine glass

Water glass

Third Course

Napkin

Potato

Date Bar

Fourth Course

Coffee Cup

Staffing Needs AssessmentJob: Staffing Need: Hours:Front of House:Servers 10 3 hrsBussers 3 3 hrsBack of House:Prep Cooks 2 5 hrsLine Chef 6 5 hrsDessert Chef 2 3 hrs

Napkin

Expeditors 3 3 hrs

Dishwashers 2 6 hrs

Nutrition AnalysisRecipe Calories Carbohydrat

eProtein Fat Cholesterol Sodium Fiber Iron

Citrus Couscous Salad

156 kcal 15 g 2 g 5 g 0 mg 76 mg 1 g .7 mg

Tomato Rice Soup

92 kcal 13 g 4 g 3g 0 mg 852 mg 2 g 1 mg

Roasted Red Skin Potatoes

230 kcal 28 g 1.9 g 14 g 0 mg 495 mg 1.9 g 0 mg

Seasoned 59 kcal 8 g 4 g 2 g 0 mg 220 mg 3 g 1 mg

Fresh AsparagusHerb-Marinated Grilled Chicken Breast

233 kcal 0 g 26 g 14 g 57 mg 67 mg 0 g 1 mg

Oatmeal Date Bars

245 kcal 46 g 3 g 7 g 0 mg 184 mg 2 g 1 mg

Total: 1,015 kcal

110 g 40.9 g 45 g 57 mg 1,894 mg 9.9 g 4.7 mg