Download - Winter 2016_FSM_BoschT_Theme Meal Notebook

Thomas Bosch

DTC 451 – Food Systems Management II Practice Experience – online

Theme Meal Notebook

1. Description of Menu, Theme, and Type of Service

The theme meal took place on Sunday evening, January 31, 2016 from 5:15-6:15 pm. This time slot was

reserved for theme meals. There had been a seafood theme meal two weeks earlier. Otherwise, the Chef De

Cuisine uses this meal time slot to use up excess food supplies from the kitchen’s storage in creative, new

ways. My preceptor and I decided on an Indian theme. I researched Indian food culture, recipes, and foods

while keeping in mind the usual foods/ingredients used by

the kitchen, as well as simplicity of the recipes, since I was

mainly responsible for preparing and cooking the menu. I

designed a promotional flyer for the theme meal to

promote the event. The menu was a seven item meal

consisting of 3 entrees, two starches, a vegetable dish,

bread, and two desserts. The dishes were vegetarian

korma, butter chicken & tofu makhani, Indian rice, Bombay

potatoes, minty Indian zucchini (Tabbakh Ruhu), naan,

mango lassi fruit salad, and kheer rice pudding. The printed

menu is on the following page. There were no special diet

requirements for this meal, since the meal was for the still fit and able continuing care residents. Before meal

time, I explained to the servers what the dishes were and they had the recipes for reference in case residents

had particular dietary concerns and questions. The meal was both sit-down with full-service and self-serve

buffet. There was also the regular salad bar which had been handled by the cooks from the morning shift. In

additional to my two desserts, the residents could choose from a dessert selection and order four types of

sandwiches/burgers as entrée alternatives.

Indian Theme Meal Menu

Entrees

Vegetarian Korma

Butter Chicken & Tofu Makhani

Sides Dishes

Indian Rice

Bombay Potatoes

Minty Indian Zucchini (Tabbakh Ruhu)

Naan

Desserts

Mango Lassi Fruit Salad

Kheer (Indian Rice Pudding)

2. Recipes, Nutrition and Cost Information

Original RecipesVegetarian Korma

http://allrecipes.com/recipe/60598/vegetarian-korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub

Butter Chicken & Tofu Makhani

http://www.food.com/recipe/easy-butter-chicken-makhani-284989

Indian Rice

http://www.food.com/recipe/indian-rice-482040?photo=316983

Bombay Potatoes

http://www.bbc.co.uk/food/recipes/bombaypotatoes_1406


http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621

Naan

-purchased ready-to-serve

Mango Lassi Fruit Salad

http://www.food.com/recipe/mango-lassi-simplest-quickest-314885 + apples + pineapple + mandarins

Kheer Rice Pudding

http://allrecipes.com/recipe/74203/kheer-rice-pudding/


http://www.food.com/recipe/mango-lassi-simplest-quickest-314885







Quantity Recipes

Vegetarian Kormahttp://allrecipes.com/recipe/60598/vegetarian-korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hubVideo: http://allrecipes.com/video/3201/vegetarian-korma/Ingredients Quantity for 4 servings Quantity for 50 servings

(conversion factor: 12.5)Vegetable oil 1 ½ Tbsp 1 cupOnion, diced 1 small 13 small onions / 2 lbsGinger root, fresh, minced 1 tsp ¼ cupGarlic, minced 4 cloves 50 clovesPotatoes, cubed 2 potatoes 25 potatoes / 12 lbs / 5325gCarrots, cubed 4 carrots 50 carrots /8 lbs / 3600gJalapeno pepper, seeded, sliced 1 pepper 13 peppers / 6 oz. / 182gTomato sauce, canned 4 oz. 50 oz. / 1.5 quartsSalt 2 tsp ½ cupCurry powder 1 ½ Tbsp 1 cupPeas, frozen 1 cup 3.7 lbs / 1675gGreen bell pepper, chopped ½ pepper 1.6 lbs / 744gHeavy cream 1 cup 12.5 cups / 3 quartsCilantro, fresh, garnish 1 bunch 13 bunches

Directions Prep: 25 min Cook: 30 min Ready in: 55 min1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.



Vegetarian KormaPortion: 1

Limits Amount Per Portion

Total Calories 426 Calories

Added Sugars 0 Calories

Saturated Fat 128 Calories

Nutrients Amount Per Portion

Protein 7 g

Carbohydrate 39 g

Dietary Fiber 8 g

Total Sugars 9 g

Added Sugars 0 g

Total Fat 28 g

Saturated Fat 14 g

Monounsaturated Fat 8 g

Polyunsaturated Fat 5 g

Linoleic Acid 1 g

α-Linolenic Acid 0.4 g

Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 82 mg

Minerals Amount Per Portion

Calcium 113 mg

Potassium 943 mg

Sodium 1380 mg

Copper 267 µg

Iron 3 mg

Magnesium 61 mg

Phosphorus 183 mg

Selenium 2 µg

Zinc 1 mg

Vitamins Amount Per Portion

Vitamin A 817 µg RAE

Vitamin B6 0.6 mg

Vitamin B12 0.1 µg

Vitamin C 51 mg

Vitamin D 0 µg

Vitamin E 3 mg AT

Vitamin K 45 µg

Folate 69 µg DFE

Thiamin 0.3 mg

Riboflavin 0.2 mg

Niacin 4 mg

Choline 48 mg

www.SuperTracker.usda.gov

Butter Chicken Makhani Butter Tofu

http://www.food.com/recipe/easy-butter-chicken-makhani-284989 MakhaniIngredients Quantity for 2

servingsQuantity for 50 servings(conversion factor: 25)

Quantity for 25 servings (conversion factor: 12.5)

Chicken breast, bite sized pieces

2 breasts 50 breasts / 13 lbs (4 oz pp)

7 lbs extra firm tofu

Butter 2 Tbsp 3 cups 1.5 cupsShallots, cut in thin strips 4 shallots, medium 9 lbs. / 4000g 4.5 lbs. / 2000gLemon juice 2 tsp 1 cup ½ cupGinger, finely chopped 1 Tbsp 1 ½ cups ¾ cupGarlic, finely chopped/pressed 1 Tbsp 1 ½ cups ¾ cupGaram Masala 1 Tbsp 1 ½ cups ¾ cupChili powder 1 tsp ½ cup ¼ cupCumin, ground 1 tsp ½ cup ¼ cupBay leaf 1 25 leaves 13 leavesCream 2/3 cup 1 gallon / 4000 ml 2 quarts / 2000 mlTomato sauce 1 cup 13 pints / 6 quarts 7 pints / 3 quartsPaprika, to taste 1/2 tsp ¼ cup 1/8 cupSalt, to taste 1 tsp ½ cup ¼ cupAlmonds, slivered ¼ cup 6 cups 3 cupsRaisin, golden ¼ cup 6 cups 3 cupsCilantro, fresh 3 Tbsp 4 ½ cups 2 ¼ cups

Directions Prep: 15 min Cook: 15 min Ready in: 30 min1. Cook the shallots in butter until they are limp and soft. Turn up the flame a bit and add the chicken. Cook quickly, browning on all sides.2. When the chicken is cooked through, add the spices, ginger and garlic and stir for a few minutes.

Add some water according to your discretion. Add the tomato sauce, set to simmer. Add lemon juice.Add the cream, coriander, almonds, raisins, and simmer some more. Serve hot.


Butter Chicken MakhaniPortion: 1






Protein 25 g

Carbohydrate 50 g

Dietary Fiber 10 g

Total Sugars 25 g

Added Sugars 5 g

Total Fat 38 g

Saturated Fat 20 g



Linoleic Acid 3 g


Omega 3 - EPA 5 mg

Omega 3 - DHA 10 mg

Cholesterol 145 mg


Calcium 187 mg

Potassium 1222 mg

Sodium 1082 mg

Copper 416 µg

Iron 5 mg

Magnesium 107 mg

Phosphorus 352 mg

Selenium 18 µg

Zinc 2 mg



Vitamin B6 1.1 mg

Vitamin B12 0.3 µg

Vitamin C 18 mg

Vitamin D 1 µg

Vitamin E 6 mg AT

Vitamin K 23 µg

Folate 80 µg DFE

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 11 mg

Choline 93 mg


Butter Tofu MakhaniPortion: 1






Protein 13 g

Carbohydrate 51 g

Dietary Fiber 10 g

Total Sugars 25 g

Added Sugars 5 g

Total Fat 38 g

Saturated Fat 19 g



Linoleic Acid 3 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 103 mg


Calcium 246 mg

Potassium 1145 mg

Sodium 887 mg

Copper 464 µg

Iron 5 mg

Magnesium 113 mg

Phosphorus 290 mg

Selenium 9 µg

Zinc 2 mg



Vitamin B6 0.9 mg

Vitamin B12 0.1 µg

Vitamin C 18 mg

Vitamin D 1 µg

Vitamin E 6 mg AT

Vitamin K 24 µg

Folate 84 µg DFE

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 4 mg

Choline 62 mg


Indian Ricehttp://www.food.com/recipe/indian-rice-482040?photo=316983Ingredients Quantity for 4 servings Quantity for 50 servings

(conversion factor: 12.5)Onion, sliced thin ¼ cup 3 cups / 3 ½ lg. onionsAlmonds, slivered 3 Tbsp 2 ½ cupsButter 2 Tbsp 1 ½ cupsRaisins ¼ cup 3 cupsRice, long-grain, cooked, hot 2 cups 25 cups / 8.7 lbs / 3950 g

cooked or8 cups / 3 lbs / 1320 g uncooked

Directions Prep: 10 min Cook: 20 min Ready in: 30 min1. Cook onions and almonds in butter until golden.2. Add raisins and heat through until they puff.3. Add mixture to rice; mix lightly. Serve with curry.


Indian RicePortion: 1






Protein 9 g

Carbohydrate 85 g

Dietary Fiber 2 g

Total Sugars 6 g

Added Sugars 0 g

Total Fat 10 g

Saturated Fat 4 g



Linoleic Acid 1 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 15 mg


Calcium 53 mg

Potassium 222 mg

Sodium 5 mg

Copper 286 µg

Iron 4 mg

Magnesium 54 mg

Phosphorus 161 mg

Selenium 20 µg

Zinc 2 mg



Vitamin B6 0.3 mg

Vitamin B12 0.0 µg

Vitamin C 1 mg

Vitamin D 0 µg

Vitamin E 2 mg AT

Vitamin K 1 µg

Folate 266 µg DFE

Thiamin 0.5 mg

Riboflavin 0.1 mg

Niacin 4 mg

Choline 12 mg


Bombay Potatoeshttp://www.bbc.co.uk/food/recipes/bombaypotatoes_1406Ingredients Quantity for 4 servings Quantity for 50 servings

(conversion factor: 12.5)Oil 4 Tbsp 3 cupsMustard seeds ¼ tsp 3 tspChili powder 2 pinches 1 ½ tspTurmeric powder ¼ tsp 3 tspPotatoes, boiled, quartered 2 cups 8 lbs / 3750 gSalt, to taste

Directions Prep: 30 min Cook: 20 min Ready in: 50 min1. Heat the oil in a pan on a medium heat setting.2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.3. Add the chili and turmeric powders to the sizzling seeds, and salt to taste.4. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in color. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.5. Serve immediately.

Bombay Potatoes


Portion: 1






Protein 1 g

Carbohydrate 16 g

Dietary Fiber 2 g

Total Sugars 1 g

Added Sugars 0 g

Total Fat 14 g

Saturated Fat 1 g



Linoleic Acid 0 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 0 mg


Calcium 8 mg

Potassium 262 mg

Sodium 777 mg

Copper 133 µg

Iron 0 mg

Magnesium 17 mg

Phosphorus 33 mg

Selenium 1 µg

Zinc 0 mg


Vitamin A 3 µg RAE

Vitamin B6 0.2 mg

Vitamin B12 0.0 µg

Vitamin C 6 mg

Vitamin D 0 µg

Vitamin E 1 mg AT

Vitamin K 27 µg

Folate 7 µg DFE

Thiamin 0.1 mg

Riboflavin 0.0 mg

Niacin 1 mg

Choline 11 mg



http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621Ingredients Quantity for 6 servings Quantity for 50 servings

(conversion factor: 8.3)Oil, olive 2 Tbsp 1 cupZucchini, medium, ½ inch slices 4 zucchinis (7 cups) 33 zucchinis / 58 cups /

6554g / 14.5 lbsMint, fresh, chopped 2 tsp 1/3 cupGarlic, fresh, crushed 1 tsp 1/8 cupMustard seeds ¼ tsp 2 tspSalt 1 tsp 1/8 cupPepper ¼ tsp 2 tsp

Directions Prep: 10 min Cook: 10-15 min Ready in: 25 min1. In a large skillet, heat the oil over medium-high heat and add the remaining ingredients.2. Stir until mixed and sauté for 15 minutes or to desired tenderness.


Minty Indian ZucchiniPortion: 1






Protein 2 g

Carbohydrate 4 g

Dietary Fiber 1 g

Total Sugars 3 g

Added Sugars 0 g

Total Fat 5 g

Saturated Fat 1 g



Linoleic Acid 0 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 0 mg


Calcium 23 mg

Potassium 346 mg

Sodium 398 mg

Copper 74 µg

Iron 1 mg

Magnesium 24 mg

Phosphorus 51 mg

Selenium 1 µg

Zinc 0 mg



Vitamin B6 0.2 mg

Vitamin B12 0.0 µg

Vitamin C 24 mg

Vitamin D 0 µg

Vitamin E 1 mg AT

Vitamin K 10 µg

Folate 32 µg DFE

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 1 mg

Choline 13 mg


Mango Lassi Fruit Saladhttp://www.food.com/recipe/mango-lassi-simplest-quickest-314885Ingredients Quantity for 4 servings Quantity for 50 servings

(conversion factor: 12.5)Mango pulp 2 cups 25 cups / 6.3 quarts / 203 fl. oz.Yoghurt, plain 1 cup 13 cups / 3.3 quarts / 105 fl. oz.Milk or soymilk 1 cup 13 cups / 3.3 quarts / 105 fl. oz.Cardamom powder 1/2 tsp 6 tspApple, cut in cubes 2 small apples 25 apples / 5.5 lbs / 2525gPineapple, cut in cubes 1/2 pineapple 6 pineapplesMandarin oranges 2 cups 25 cups /10 lbs / 4725g

Directions Prep: 20 min Cook: 0 min Ready in: 20 min1. Mix mango pulp, yoghurt, milk/soymilk, and cardamom in a blender. Keep refrigerated to serve cold.2. Pour mango lassi over cut up fruit shortly before serving.

Mango Lassi Fruit SaladPortion: 1






Protein 7 g

Carbohydrate 52 g

Dietary Fiber 6 g

Total Sugars 44 g

Added Sugars 0 g

Total Fat 3 g

Saturated Fat 1 g



Linoleic Acid 0 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 9 mg


Calcium 224 mg

Potassium 669 mg

Sodium 80 mg

Copper 281 µg

Iron 1 mg

Magnesium 52 mg

Phosphorus 179 mg

Selenium 5 µg

Zinc 2 mg



Vitamin B6 0.4 mg

Vitamin B12 0.7 µg

Vitamin C 112 mg

Vitamin D 1 µg

Vitamin E 1 mg AT

Vitamin K 6 µg

Folate 48 µg DFE

Thiamin 0.3 mg

Riboflavin 0.4 mg

Niacin 2 mg

Choline 39 mg


Kheer Rice Puddinghttp://allrecipes.com/recipe/74203/kheer-rice-pudding/Ingredients Quantity for 4 servings Quantity for 50 servings

(conversion factor: 12.5)Coconut milk 2 cups 25 cups / 6.3 quarts / 203 fl. oz.Milk 2 cups 25 cups / 6.3 quarts / 203 fl. oz.Sugar, white 3 Tbsp 2 1/3 cupsBasmati rice ½ cup 6.25 cups / 1188g / 2.6 lbs / 42 oz.Raisins ¼ cup 3 cupsCardamom, ground ½ tsp 6 tspRose water ½ tsp 6 tspAlmonds, sliced, roasted ¼ cup 3 cupsPistachios, chopped ¼ cup 3 cups

Directions Prep: 10 min Cook: 25 min Ready in: 35 min1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Garnish with almonds and pistachios.


Kheer Rice PuddingPortion: 1






Protein 12 g

Carbohydrate 51 g

Dietary Fiber 5 g

Total Sugars 25 g

Added Sugars 8 g

Total Fat 38 g

Saturated Fat 28 g



Linoleic Acid 2 g


Omega 3 - EPA 0 mg

Omega 3 - DHA 0 mg

Cholesterol 10 mg


Calcium 209 mg

Potassium 712 mg

Sodium 80 mg

Copper 565 µg

Iron 4 mg

Magnesium 94 mg

Phosphorus 336 mg

Selenium 17 µg

Zinc 2 mg



Vitamin B6 0.3 mg

Vitamin B12 0.6 µg

Vitamin C 4 mg

Vitamin D 1 µg

Vitamin E 2 mg AT

Vitamin K 2 µg

Folate 98 µg DFE

Thiamin 0.3 mg

Riboflavin 0.3 mg

Niacin 2 mg

Choline 42 mg


2. and 4. Cost Information and Purchase Requisitions

Ingredients Breakout, Total Quantities, Costs for Indian Theme Meal per Serv.

Ingredients by Category Total Required Quantity Cost

Meats/TofuChicken breast 13 lbs. (4 oz. x 50 persons) 41.99Tofu, extra firm 7 lbs. (4 oz. x 25 persons) 20.93

VegetablesOnions 13 small/2 lbs; 3 cups/3 ½ large

onions = 3 ½ lbs.2.38

Shallots 13.5 lbs. 50.09Carrots 8 lbs. (50 carrots) 4.40Jalapeno peppers 6 oz. (13 peppers) 3.56Tomato sauce, canned 10 ½ quarts (336 oz.) 12.96Peas, frozen 3.7 lbs. 3.22Green bell peppers 1.6 lbs. 3.55Zucchinis 14.5 lbs. (33 med. zucchinis) 48.29

Starches/BreadPotatoes 20 lbs. 5Rice, long-grain 3 lbs. (8 cups) 1.68Naan (ready-to-eat) 50 servings 13.75Rice, basmati (long, slender grain) 2.6 lbs. (6 ¼ cups/42 oz.) 5.25

Dairy/Milk alternativesHeavy Cream 2 1/4 gallons (9 quarts) 36.63Butter 48 oz. (6 cups) 7.77Yoghurt, plain 3.3 quarts (105 fl. oz.) 13.18Milk 9.5 quarts (308 fl. oz.) 7.10Coconut milk 6.3 quarts (203 fl. oz.) 25.09

Spices and HerbsGinger root, fresh 2 1/2 cups 10.99Garlic, fresh 2 lbs. (100 cloves) 7.08Curry powder 1 cup (3.5 oz.) 2.16Cilantro, fresh 50 oz. (18 bunches) 12.24Garam Masala 2 ¼ cups 3.99Chili powder 1 cup 0.90Cumin, ground ¾ cup 2.65Bay leaves 38 leaves 5.11Paprika 3/8 cup 2.09Mustard seed 0.4 oz. (5 tsp) 0.23Turmeric powder 0.3 oz. (3 tsp) 0.25Mint, fresh 1/3 cup 2.99

Pepper, ground 2 tsp 0.22Cardamom powder 12 tsp 0.99Rose water 6 tsp 0.50

FruitRaisins, golden 45 oz. (9 cups) 8.55Raisins, dark 30 oz. (6 cups) 5.70Mango pulp 6.3 quarts/203 fl. oz. 36.54Apples 5.5 lbs. (25 apples) 33.99Pineapple 6 pineapples 17.94Mandarin oranges 10 lbs. 8.90

CondimentsVegetable oil 32 oz. (4 cups) 2.95Olive oil 8 oz. (1 cup) 2.32Salt 14 oz. (1 ½ cups) 0.22Lemon juice 12 oz. (1 ½ cups) 0.94Almonds, slivered 58 oz. (14 ½ cups) 20.99Sugar, white 21 oz. (2 1/3 cups) 0.80Pistachios, chopped 10.5 oz. (3 cups) 26.04

Total Cost 525.09Per Serving (55 planned) 9.55

Per Serving (actual yield – 85) 6.18

3. Special Diet Consideration

Since the residents in the main dining room of this Continuing Care Retirement Community (CCRC) are

able to choose their meals and also had a variety of sandwiches and burgers as alternatives, no special diet

considerations had to be considered. The servers and director of dining services were informed about the

recipes and had them on hand, so that they could answer specific questions from the residents and address

any dietary concerns.

4. Purchase Requisitions (see above as part of #2)

5. Quantity Food Production Schedule

Unit: Dining Room Date: 1/31/16 Meal: Dinner/Indian Theme Meal

Preparation

Employee Menu Item Quantity to prepare CommentsE. Brantley Chicken breast 13 lbs. (4 oz. x 50 persons) Remove visible fat, cut into

cubes, steam in steamerE. Brantley Tofu, extra firm 7 lbs. (4 oz. x 25 persons) Cut into 1 inch cubes, keep

chilled until added to sauceT. Bosch Onions 13 small/2 lbs; 3 cups/3 ½ large

onions = 3 ½ lbs.Cut into small cubes and refrigerate

T. Bosch Shallots 13.5 lbs. Cut into thin slices and refrigerate

T. Bosch Carrots 8 lbs. (50 carrots) Cut into small cubes and refrigerate

T. Bosch Jalapeno peppers 6 oz. (13 peppers) Cut into half inch slices and refrigerate

T. Bosch Green bell peppers 1.6 lbs. Cut into small cubes and refrigerate

T. Bosch Zucchinis 14.5 lbs. (33 med. zucchinis) Cut into cubes (from quartered zucchini and one inch slices) and refrigerate

T. Bosch Potatoes 20 lbs. Cut into medium cubes (from quartered potato and one inch slices) and refrigerate under water to prevent browning

T. Bosch Ginger root, fresh 2 1/2 cups Peel and grate root with fine to medium grater screen, refrigerate

T. Bosch Garlic, fresh 2 lbs. (100 cloves) Chop cloves in a food processor and refrigerate

T. Bosch Cilantro, fresh 50 oz. (18 bunches) Chop tops of cilantro finely with a knife and refrigerate

T. Bosch Mint, fresh 1/3 cup Peel leaves from stems and chop finely with a knife

T. Bosch Mango pulp 6.3 quarts/203 fl. oz. Thaw mango cubes overnight, blend with coconut milk, refrigerate

T. Bosch Apples 5.5 lbs. (25 apples) Cut into small cubes and add to prepared mango lassi sauce to prevent browning

T. Bosch Pineapple 6 pineapples Cut into small cubes and refrigerate

T. Bosch Pistachios, chopped 10.5 oz. (3 cups) Chop pistachios in a food processor until almost floury texture

Meal Production

Employee Menu Item Quantity to prepare CommentsT. Bosch Mango Lassi Fruit Salad 50 servings Prepare mango lassi first and add fruit.

Refrigerate until serving.T. Bosch Kheer 50 servings Cook rice in milk, add other ingredients

and hot-hold until serving.E. Brantley Naan (ready-to-eat) 50 servings Cut naans into quarters and warm in

oven shortly before serving.T. Bosch Butter Chicken and Tofu

Makhani50 servings Prepare sauce in titling skillet. Combine

sauce with steamed chicken and tofu and hot-hold until serving.

T. Bosch Vegetarian Korma 50 servings Prepare sauce in titling skillet. Cook potatoes until half-way tender. Hot-hold until serving.

T. Bosch Indian Rice 50 servings Steam rice and combine with other pan sautéed ingredients. Hot-hold until serving.

E. Brantley/T. Bosch

Bombay Potatoes 50 servings Steam potatoes and chill. Shortly before meal time start pan frying potato chunks in increments to finish about 20 minutes into the dining hour.

T. Bosch Minty Indian Zucchini 50 servings Sautee in titling skillet. Keep zucchini fairly crisp/crunchy, since they will continue softening during hot-holding. Prepare close to serving time to minimize hot holding.

6. Staffing

Server 4Server 3Server 2Server 1 Cook – T. Bosch Cook – E. Brantley

Chef De Cuisine – T. Ascariz

Dining Room Manager – J. Salgado

Manager – T. Bosch

7. Scheduling

T. Bosch:

Recipe research: 6 hours (2 weeks before event)

Flyer design: 3 hours (2 weeks before event)

Recipe scaling: 8 hours (1 week before event)

Ingredient breakout: 3 hours (1 week before event)

Shopping: 3 hours (2 days before event)

Preparation: 12 hours (Friday and Saturday)

Cooking: 9 hours (Sunday 9:30 am – 6:30 pm)

T. Ascariz:

Recipe review: 30 minutes (1 week before event)

Ingredients ordering: 1.5 hours (3-4 days before event)

Labor management: 2 hours (throughout 2-week period before event)

J. Salgado:

Dining Room Management and serving: 5 hours (Sunday 3-8pm)

Menu preparation/signage/flyer posting: 40 minutes (during week leading up to event)

E. Brantley:

Cooking/production flow/cleaning: 9 hours (Sunday 9:30 am-6:30 pm)

Servers (4):

Dining room service: 20 hours total (Sunday 3-8pm)

8. Sketch of Individual Cover and Layout of Room

Table Setting

Room Layout

Hot Holding

9. Sanitation and Safety

The most critical sanitation/safety issue is that the chicken breasts are thawed appropriately, two days

ahead of schedule and on the bottom shelf in the refrigerator. The breasts were pulled from the freezer on

Friday afternoon and thawed in the refrigerator until Sunday morning when they were cut and steamed. Also,

one needs to make sure to use separate cutting boards and knifes and change gloves between cutting the raw

chicken and the tofu in order to avoid cross-contamination. Regarding the fruit and vegetables, all were

washed first with fruit and vegetable wash and then rinsed before any additional processing took place. This is

Room Set-up with Residents

done to reduce any contamination brought in from the outside. The only other issues are in deciding, if a

cooked meal needs to be refrigerated and then re-heated before service time or if it can be held in hot-holding

for a longer time until service time. Aside from the safety considerations, it is also a question of how well the

dish maintains its texture over extended hot-holding times. For all the hot dishes, we had less than 4 hours

until service time, so we decided to keep them in hot-holding rather than chilling and reheating them.

10. Evaluation

The event was very well received. Personal testimonies from residents and employees emphasized the

flavor and color of the dishes and that the dishes were “not too spicy”. The residents are hoping that Cascade

Manor will continue offering such exciting special theme meal nights. With an attendance of 78 residents, this

special evening meal had bigger attendance than the regular Sunday lunches (30-40 residents).

A resident from India provided excellent feedback by praising the Tofu Makhani while pointing out that

true Indian basmati rice would produce fluffier (non-sticky) Indian rice. She also suggested that the Kheer

would have also needed to be more “soupy” to be more authentically Indian.

The recipes were projected to accommodate 50 residents/servings. Actual attendance was 78

residents and there were still enough leftovers to provide menu items for employee lunches for the next 3-4

days. As such, there was no actual food waste, since the employees benefitted from theme meal leftovers (and

loved the Vegetarian Korma in particular). The overestimation can be attributed mainly to three factors. Due

to lack of communication, I was not aware that there were other dessert options available (cake, ice cream,

cookies etc.). As such, the dessert servings could have been reduced to half (from 50 to 25 servings). Secondly,

appetites and energy requirements of older people are lower than recipes designed to meet regular adult

eating/energy requirements. The third aspect was that a full salad bar as well as sandwich/burger options

were available for residents who did not want to participate in the theme meal. Based on these circumstances

and using the same recipes, I would reduce the servings to 40 to accommodate 80 residents the next time.

There were also a few production issues that did not affect flavor nor production flow in any

appreciable way. The Bombay potatoes are not a large quantity, quick dish to make. They are colorful fried

potatoes, which need to be pan fried slowly in small batches. It was the last dish to be finished and I was

continuing to finish the dish while the event had already started (that was part of the production plan). Baking

them until crispy would be a better, easier scalable alternative. Also, trying/knowing the flavors of ingredients

(especially processed foods) is important. The Sysco tomato sauce had a rather ketchupy/vinegary flavor,

which was luckily camouflaged by the other spices and ingredients. Substituting it with stewed tomatoes or a

marinara sauce would be a better choice. The mango lassi had a slight freezer burn flavor, since the mango

pieces had been in the freezer for way too long and the bag had not been closed properly. So, always sample

one’s pre-processed ingredients! Especially, when one is not familiar with them.

Otherwise, the production flow went well. Most all of the food was prepped on Friday and Saturday

preceding the event, leaving Sunday for cooking. For the future, I would probably put the zucchini dish last and

move the Bombay potatoes earlier. Hot holding for too long turned the zucchini very soft and batch frying the

Bombay potatoes into the service time is not an ideal situation, in case other issue arise during production.

There was no projected budget, so actual costs cannot be compared. The estimated yield of 50

servings averaged to $9.55 per serving, which seems reasonable for a seven item dinner. However, the actual

yield was north of 85 servings which brings the cost down to $6.18 per serving.

Pictures of Finished Dishes:

11. References

1. National Restaurant Association. ServSafe Coursebook 6th ed. Chicago, IL: National Restaurant Association Educational Foundation; 2012.

2. Gregoire M. Foodservice Organizations – A Managerial and Systems Approach 8th ed. Upper Saddle River, NJ: Pearson Education; 2013.

3. Hudson N. Management Practice in Dietetics 3rd ed. United States of America: Cognella Academic Publishing; 2013.

4. Kittler P, Sucher K, Nahikian-Nelms M. Food and Culture 6th ed. United States of America: Wadsworth, Cengage Learning; 2011.

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