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NTFS 3536 Meal Management Individual Cooking Project Overview

1.Plan a menu for four people. You will be given specific calorie levels for the four individuals and using the patterns you figured in class will determine food components and portion amounts to be represented in the dietary analysis of your menu described below in number 10. The menu you prepare in class will be based on a 3 meal plan for the four individuals in your group.

2. The menu will be evaluated for the aesthetic characteristics we discussed in class.

3. The menu will be written in proper menu format.

4. You will decide upon the type of meal service you want to use.

5. You will pick the china, flatware and napkin fold for your meal and type of meal service.

6. You will write all the recipes for the meal using the descriptive recipe format.

7. You will cost the meal using unit costing and following the approved format. The total cost of the meal is $9.00 or $2.25 per person.

8. You will determine timing schedules so that your meal comes out all at once and so that everyone in your group knows what to do.

9. You will write a brief description of the food science principles utilized to execute your meal.

10. You will analyze your menu using MyPyramid and for the four individuals and kcalorie levels that you are assigned. All participants will be on Regular diets so that you can go ahead and be planning your menu within the Dietary Guideline recommendations and not having worry about disease states. When you enter the menu you plan into MyPyramid (www.mypyramid.gov) you will have information on your four individuals in your “imaginary family” to include their age, height/ weight and activity level and the specific calorie level for them so that you will be able to look at the USDA Food Guide information that we have worked on and know how many servings and what a portion size per serving is for each component in your menu.

11. Finally you will write up an evaluation of how your meal went following guidelines.

NTFS 3536 Meal Management Individual Cooking Project

Semester/ Year: Spring 2010 Lab instructor: Dr. Rebecca Black

Name: Stephanie Marz Cooking Team Letter: D Kitchen: ___1___

Date full days menu due: March 22, 2009 Date you cook: March 29, 2010 Date report due: April 5, 2010

Style of Meal Service: Informal-‐ blue plate

Family assignment:

Family Member Age Gender Height Weight (lbs) Activity Level Calories

Adult A 62 Male 5’10” 175 Sedentary 2000

Adult B 59 Female 5’6” 135 Active 2100

Teen 17 Female 5’7” 145 Active 2600

Child 4 Male 38” 42 Active 1000

I. Menu Pattern and Menu

A. Calorie level selected (select one of the adult calorie levels): Adult A, 2000 Calories

B. Component daily totals for 2000 calories (level selected):

6 ounces grains

2 cups fruit

2.5 cups vegetables

3 cups dairy

5.5 ounces protein

6 teaspoons oils

267 calories discretionary calories: (solid fats/added sugars)

C. Three meal menu pattern for 2000 calories (level selected):

Breakfast: 1 ounce grains

1 cup fruit

-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ vegetables

1½ cup dairy

1 ounce protein

1 teaspoon oils

90 calories discretionary calories -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐

Lunch: 3 ounces grains

-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ fruit

1¾ cup ______ vegetables

1 cup__ dairy

1.5 ounces protein

2 teaspoon oils

77 calories discretionary calories -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐

Supper: 2 ounces grains

1 cup fruit

¾ cups ______ vegetables

½ cup dairy

3 ounces protein

2 teaspoons oils

100 calories discretionary calories (solid fats and added sugars)

D. Type your menu for an entire day below using the proper menu format. Identify which meal you will prepare for your project by putting an asterisk by the meal.

Breakfast:

Hard Boiled Egg with Cheese Whole Wheat Toast with Butter Fat Free Yogurt with Grapes

Fresh Pineapple

Orange Juice

Lunch:

Peanut Butter Sandwich on Whole Wheat Bread Tossed Spinach Salad with Tomatoes, Zucchini and Pasta Olive Oil Dressing

Dove Dark Chocolate

Milk

*Supper:

Balsamic Vinegar Chicken Whole Wheat Pasta with Red Grapes and Green Apples Drizzled with Olive Oil

Broccoli with Garlic and Sea Salt

Sweet Potato Cookie Ice Cream Sandwich

Iced Water

II. Aesthetic characteristics Analyze your menu for the following characteristics:

Meal Component Food Preparation Method

Color Texture Size/ shape Flavor Temperature

Breakfast grain whole wheat toast

toasted brown crispy standard size slice/ square

mild toasted at 350 degrees F

vegetable n/a n/a n/a n/a n/a n/a n/a

fruit -‐pineapple -‐grapes

gather -‐yellow -‐red

-‐soft -‐crunchy

-‐squares -‐oval

sweet fridge temp

protein hardboiled egg hard boil, crack white soft -‐small & oval bland fridge temp

dairy yogurt cheese

pour place

white yellow

soft soft

spreads out 2x2 square

sweet mild mild

fridge temp fridge temp

oil butter spread yellow liquid spreads out butter room temp

Discretionary calories

orange juice pour orange liquid n/a tangy and sweet

fridge temp

Lunch grain -‐whole wheat bread -‐pasta

-‐gather

-‐boil

-‐tan

-‐tan

-‐soft

-‐soft

-‐standard size slice/square -‐long noodles

-‐wheaty and mild

-‐room temp

-‐fridge temp

vegetable -‐raw spinach -‐tomatoes -‐zucchini

-‐wash -‐wash & chop to cube -‐cut

-‐green -‐red

-‐green

-‐crunchy -‐soft -‐crunchy

-‐semi-‐oval small -‐small cubes -‐1 inch circles

-‐mild

-‐sweet -‐mild

-‐fridge temp

-‐room temp -‐fridge temp

fruit n/a n/a n/a n/a n/a n/a n/a

protein peanut butter spread brown soft spreads out sweet room temp

dairy milk pour white liquid spreads out mild sweet fridge temp

oil olive oil pour yellow green liquid spreads out olive room temp


-‐dark chocolate unwrap dark brown hard 1x1 in. square

-‐semisweet room temp

Supper grain -‐whole wheat pasta -‐oatmeal

-‐boil

-‐scoop into cookie mix

-‐tan

-‐cream

-‐soft

-‐soft

-‐short and twisted -‐small and rounded

-‐wheaty and mild -‐mild

-‐warm

-‐warm

vegetable broccoli steam green crunchy ball shape mild warm

fruit -‐apples -‐grapes

cut -‐green -‐red

crunchy -‐square -‐oval

-‐sweet tang -‐sweet

fridge temp

protein chicken sauté brown tender rounded shape about 3x5

sweet tang hot

dairy vanilla ice cream

scoop white soft circular about 2 inches wide

sweet frozen

oil olive oil pour yellow liquid spreads out olive room temp


1 tbsp brown sugar

-‐scoop in cookie recipe

-‐brown -‐granulated but soft

-‐spreads out sweet room temp

III. Nutrition Analysis A. Using your full day's menu determine the serving size of each item for each family member.

Meal Component Food Serving Size-‐ADULT A 2000 cal

Serving Size-‐ ADULT B 2100 cal

Serving Size-‐ TEEN

2600 cal

Serving Size-‐ CHILD 1000 cal

Breakfast grain whole wheat toast 1 oz 1.5 oz 3 oz ½ oz

vegetable -‐ -‐ -‐ -‐ -‐

fruit grapes pineapple

½ cup ½ cup

½ cup ½ cup

½ cup ½ cup

¼ cup ¼ cup

protein egg 1 oz 1 oz 1 oz ½ oz

dairy cheese yogurt

1 slice 1 cup

1 slice 1 cup

1 slice 1 cup

½ slice ½ cup

oil butter 1 tbsp 1 tbsp 1 tbsp 1 tsp


orange juice 8 oz 8 oz 12 oz 4 oz

Lunch grain whole wheat bread whole wheat pasta

2 oz 1 oz

2 oz 1 oz

2 oz 1 oz

1 oz ½ oz

vegetable spinach tomatoes zucchini

1 cup ½ cup ¾ cup

1.5 cup ½ cup ¾ cup

1.5 cups ½ cup ¾ cup

½ cup ¼ cup

fruit -‐ -‐ -‐ -‐ -‐

protein peanut butter 1.5 oz 1.75 oz 1.5 oz ½ oz

dairy milk 8 oz 8 oz 8oz 4 oz

oil olive oil 2 tsp 2 tsp 3 tsp 1 tsp


dark chocolate 2 pieces 3 pieces 4 pieces ½ piece

Supper grain pasta oatmeal cookie

¼ cup ¼ cup 2 medium

¼ cup ¼ cup 2 medium

½ cup ½ cup 2 medium

1/8 cup 1/8 cup 1 medium

vegetable broccoli sweet potato

½ cup ¼ cup

¾ cup ¼ cup

1 cup ½ cup

¼ cup 1/8 cup

fruit apples grapes

½ cup ½ cup

½ cup ½ cup

½ cup ½ cup

¼ cup ¼ cup

protein chicken 3 oz 3 oz 4 oz 1 oz

dairy ice cream ½ cup ½ cup ½ cup ¼ cup

oil olive oil butter

1 tbsp 1 tbsp

1 tbsp 1 tbsp

1 tbsp 1 tbsp

½ tsp ½ tsp


brown sugar honey olive oil

1 tbsp + 1 tsp 1 tsp ¼ tsp

1 tbsp + 1 tsp 1 tsp ¼ tsp

2 tbsp 2 tsp 1 ¼ tsp

1 tsp 1 tsp 1/8 tsp

B. These will the serving sizes you will use in MyPyramid to evaluate how well your menu meets the following for each family member. Print out the comparison of how well your menu met the food components for each family member and the nutrient analysis of the menu for each family member. Attach these printouts to your report and use them to answer the following questions and complete the table.

1. Did you meet the component recommended based on your kcalorie level?

2. Was your total fat less than 30% of total kcalories?

3. Was your saturated fat less than 10% of total kcalories?

4. Was the sodium less than 2400 mg for the day?

5. Was the potassium greater than 4700 mg per day?

6. Did you have 14 grams of fiber per 1000 kcalories?

7. Did you meet at least 80% of the RDA/AI for vitamins and minerals?

All food components met?

T. Fat < 30% of calories?

Sat. Fat < 10% of calories?

Sodium less than 2400 mg?

Potassium > 4700 mg?

14 grams of fiber per 1000 kcalories?

80% of RDA/AI for vitamins and minerals?

Adult A 2000 cal

no, grains weren’t

no, 42.8%

no, 15%

no, 2629mg

no, 3870mg

no yes, vitamin E,

folate, zinc & potassium were low

Adult B 2100 cal

no, grains weren’t

no, 42.4%

no, 14.7%

no, 2813mg

no, 4114mg

no yes, only vitamin E was low

Teen 2600 cal

yes

no, 39%

no, 13.4%

no, 3602mg

yes yes yes, only vitamin E was low

Child 1000 cal

no, only fruit was

no, 31.5%

no, 10.2%

yes no, 1913mg

no no, vitamin E, folate,

calcium, zinc, and

potassium were low

IV. Food Science Principles

Summarize the major principles of food science and preparation techniques utilized. Provide an analysis of the one convenience item you have used.

My chicken was cooked using the conduction method of heating. I believe caramelization and the Maillard Reaction took place. The caramelization would have come from the fructose sugar that was in the honey marinade reacting with the heat of the pan, which gave the outer coating of the chicken a crunchier texture. The Maillard reaction would have increased the browning from the carbonyl and amine groups reacting together. The broccoli, pasta, and cookies all used convection form of cooking. The broccoli used steam to transfer heat, the pasta used water, and the cookies used air. The egg in the cookies was also used to emulsify everything together.

In my sweet potato cookie, the Maillard reaction took place. The small amount of protein (amine group) from the flour, and the carbonyl group from the sugar reacted to give a tan/brown tint.

The one convenience item that I used was whole wheat pasta. I decided to use pasta as my convenience item because there’s so much that can be done with pasta. All it had to do was be boiled and it takes about 10 minutes. I decided to use it in a cold pasta/fruit salad to give my meal some filling carbohydrates and add more whole grains. Everything else I used had to be prepared from scratch.

V. Recipes

Use the descriptive recipe format. All recipes should be standardized for 4 servings. Use a separate page for each recipe.

Recipe name: Balsamic Vinegar Chicken Yield: 4servings (12 ounces of chicken) Serving size: 3 ounces

Amount / Ingredient Preparation Steps

12 ounces, boneless skinless chicken breast

-‐Turn stove top on medium heat -‐Cut chicken into 3 ounce pieces.

1 tbsp honey Combine ingredients into small bowl. Toss chicken in bowl until coated.

1 tsp garlic powder

1 tsp cinnamon

1 tbsp balsamic vinegar

1 tbsp olive oil Sauté chicken in pan until cooked.

1 tbsp balsamic vinegar Remove cooked chicken from pan and drizzle with balsamic vinegar

Source: None

Indicate below any modifications to recipe that you made to reduce calories, sodium, fat, or cholesterol AND/OR to increase fiber, potassium, calcium etc.

I chose to use chicken breasts with the fat cut off so there would be no fat. I chose to sauté in olive oil since it is one of the healthiest oils to use and is good for heart health.

V. Recipes Use the descriptive recipe format. All recipes should be standardized for 4 servings. Use a separate page for each recipe.

Recipe name: Whole Wheat Pasta with Green Apples and Red Grapes Yield: 4servings (1 cups pasta, 4 cups fruit) Serving size: ¼ cup pasta, 1 cup fruit

Amount/ Ingredient Preparation Steps

2 cups whole wheat pasta Turn stove on high. Boil water. When water comes to a boil add in whole wheat pasta. Stir every couple minutes.

2 tablespoons olive oil In a bowl, combine olive oil and Ms Dash. Then take red grapes and cut in halves. Take green apples and cut into cubes. Combine grapes and apples into bowl with olive oil and Ms Dash. 2 teaspoons Ms Dash

2 cups green apple

2 cups red grapes

When pasta is done, toss it in bowl with other ingredients to mix well.

Source: None


-‐I decided to use whole wheat pasta since it is healthier than regular pasta. I chose to use olive oil and Ms Dash instead of an alternate oil and salt to use healthier fats and keep the sodium content as low as possible.


Recipe name: Steamed Broccoli with Garlic Powder and Sea Salt Yield: 4servings (2 cups steamed broccoli) Serving size: ½ cup steamed broccoli

Amount / Ingredient Preparation Steps

2 broccoli heads Wash broccoli then cut broccoli in 4 florets. Steam for 10 minutes.

1 tbsp olive oil In small bowl, put olive oil in. Then, add in the garlic powder, sea salt, and black pepper.

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

Right before broccoli is to be served, drizzle olive oil mixture over broccoli.

Source: None


-‐I chose to steam the broccoli because the lack or very minimal contact with water helps preserve the water soluble vitamin in the broccoli so they aren’t lost in the water.


Recipe name: Sweet Potato Cookie Ice Cream Sandwich Yield: 4servings Serving size: 2 cookies

Ingredient Amount Needed Preparation Steps

whole wheat flour ½ cup + 2 tbsp -‐preheat oven to 400˚F -‐combine ingredients into mixing bowl

baking soda 1 tsp

baking powder 1 tsp

salt ¼ tsp

nutmeg ¼ tsp

oatmeal 1 cup

sweet potato ¾ cup -‐wash and peel sweet potato -‐poke holes into potato with knife and put into microwave for 4 minutes. -‐mash/puree sweet potato very well

unsalted butter 4 tbsp -‐in electric mixer, cream butter and sugar until well mixed -‐then add in vanilla extract and egg. -‐then add in potatoes, cream well.

brown sugar ¼ cup + 1 tbsp

vanilla extract ½ tsp

egg 1 medium

-‐then, mix in dry ingredients with wet ingredients -‐drop dough onto cookie sheet to make 8 cookies -‐make sure dough is formed into nice circles. -‐bake at 400˚ for 12-‐15 minutes

vanilla ice cream 2 cups -‐ Right before serving, scoop ½ cup of ice cream onto a cookie, then top with another cookie

Source: Southernfood.About.Com


-‐I changed all purpose flour to whole wheat flour to help make it healthier and added oats to increase fiber. Also, I decided to add the ice cream and make it a sandwich to increase the calcium.

VI. Cost Evaluations

A. Cost Analysis by Component (Grocery List and Pre-‐Pricing for the Meal)

A B

Component Food/ ingredient Unit Price and Unit (if On hand use abbreviation OH)

Cost estimate per serving by food/ingredient

Cost estimate per recipe (4 servings) by food/ingredient (multiply column A by 4)

Dairy vanilla ice cream, 2 cups $2.75 for 6 cups .23 .92

Fruit green apples, 2 cups red grapes, 2 cups

$1.08 per pound $1.50 per pound

.21

.24 .85 .96

Vegetable broccoli heads, 2 cups sweet potato, ¾ cup

$0.86 per pound $0.82 per pound

.31

.18 1.24 .72

Grain whole wheat pasta, 1 cup whole wheat flour, ½ c + 2 tbsp oatmeal, 1 cup

$1.26 / 13.25oz $1.72/ 32oz $2.72/ 42oz

.08

.04

.17

.32

.12

.68

Protein chicken breast, 12 ounces egg, 1

$6.48 / 48oz $4.00/ 30 eggs

.41

.04 1.64 .16

Oils unsalted butter, 4 tbsp olive oil, 4 tbsp

$2.16/ 4 sticks OH

.07

.28

Spices, seasonings, beverages with no caloric value

balsamic vinegar, 2 tbsp garlic powder, 2 tsp cinnamon, 1 tsp Ms Dash, 2 tsp salt, ¾ tsp baking soda, 1 tsp baking powder, 1 tsp nutmeg, ¼ tsp vanilla extract, ½ tsp black pepper, 1 tsp

$1.58/17 tbsp OH OH OH OH OH OH OH OH OH

.19 .76

Discretionary Cals (solid fats & added sugars)

brown sugar, ¼ c + 1 tbsp honey, 1 tbsp olive oil, 1 tsp

$1.88/ 227 tsp $7.98/65tbsp OH

.04

.03 .16 .12

B. Cost Analysis by Recipe (Use a separate page for each recipe and use the Cost Analysis by Component to complete columns 1 and 2)

1 2 3 4

Recipes/ beverages

Food Cost estimate per serving (from Column A on Cost

Analysis by Component)

Cost estimate per recipe (from Column B on Cost

Analysis by Component)

Recipe cost per serving

Recipe cost per recipe

Balsamic Vinegar Chicken

chicken honey vinegar garlic cinnamon olive oil

.41

.03

.19 OH OH OH

1.64 .12 .76 OH OH OH

.63 2.52

Whole Wheat Pasta with Red

Grapes and Green Apples Drizzled with Olive Oil

pasta apple grapes olive oil Ms Dash

.08

.21

.24 OH OH

.32

.84

.96 OH OH

.53 2.12

Steamed Broccoli with Garlic and Sea

Salt

broccoli olive oil garlic sea salt pepper

.31 OH OH OH OH

1.24 OH OH OH OH

.31 1.24

Sweet Potato Cookie Ice Cream

Sandwich

potato egg sugar flour butter ice cream oatmeal

.18

.04

.04

.03

.07

.23

.17

.72

.16

.16

.12

.28

.92

.68

.76 3.04

Recipe Totals 2.23 8.92

C. Total Meal Cost by Recipe

E F

Recipe Total Recipe Cost Per Serving

(from column 3 of Cost Analysis by Recipe)

Total Recipe Cost per Recipe

(from Column 4 of Cost Analysis by Recipe)

Balsamic Vinegar Chicken .63 2.52

Whole Wheat Pasta with Green Apples and Red Grapes

.53 2.12

Steamed Broccoli with Garlic Powder and Sea Salt

.31 1.24


.76 3.04

D. Final Meal Costs

Total Meal Cost per serving (Add all of column E from Total Meal Cost Per Recipe)

(total should be $2.25 per serving or less)

Total Meal Cost (Add all of column F from Total Meal Cost Per Recipe)

(total should be $9.00 per meal or less)

$2.23 $8.92

VII. Time Schedules

A. Time Analysis Chart

Food Item Preparation for cooking (min)

Time to allow for cooking

Time for chilling

Time for Plating or

preparing to serve

Total time


10 minutes 15 minutes 0 1 minute 26 minutes

Whole Wheat Pasta with

Green Apples and Red Grapes

15 minutes 10 minutes 20 minutes 1 minute 46 minutes

Steamed Broccoli with Garlic and Sea

Salt

5 minutes 10 minutes 0 1 minute 16 minutes

Sweet Potato Cookie Ice Cream

Sandwich

25 minutes 13 minutes 10 minutes 1 minute 49 minutes

List those items which take the longest to prepare to those who take the shortest time to prepare:

Longest: -‐sweet potato cookie ice cream sandwich -‐whole wheat pasta with green apples and red grapes

Shortest: -‐steamed broccoli with garlic and sea salt -‐balsamic vinegar chicken

B. Start-‐to-‐Finish Time Schedule

Time Course of Action

5:00-‐5:10 Wash hands, empty dishwasher and get out plates and silver wear

5:10-‐5:15 Preheat oven, get mixer out, gather ingredients for all recipes and sort them out

5:15-‐5:25 Turn 2 stove tops on, bring water to a boil, wash and peel sweet potatoes and put in microwave, wash broccoli and gather ingredients for topping

5:25-‐5:35 Set table, pick out napkin folds, let pasta cook, make cookie dough and place in oven, get water ready to steam broccoli

5:35-‐5:45 Start sautéing chicken, combine pasta with other ingredients for the pasta salad, wash dishes and do napkin folds

5:45-‐5:55 Continue sautéing chicken until finished, wash dishes, take cookies out and let cool, start steaming broccoli

5:55-‐6:05 Keep chicken on stovetop to keep warm until everything is finished, fill up cups and bring to table, drizzle topping over broccoli

6:05-‐6:15 Put ice cream onto cookies and plate other foods

6:15 Eat!

C. Master Time Schedule with Job Assignments

Time Name:

Stephanie Marz

Meal Manager


Name:

Austin Shinall

Whole Wheat Pasta with Green Apples and Red Grapes

Name:

Chelsea Smith


Name:

Caroline Williamson

Broccoli with Garlic Powder and Sea

Salt

5:00-‐5:10 Wash hands thoroughly

Wash hands thoroughly, get out plates and silver wear.

Wash hands thoroughly, empty dishwasher

Wash hands thoroughly, empty dishwasher. Put water cups in freezer to chill.

5:10-‐5:15 Gather chicken, marinade ingredients, and pan for sautéing. Combine marinade ingredients in bowl then toss in chicken, let sit.

Gather pasta, olive oil, Ms Dash, green apples, red grapes, and pot for cooking pasta.

Preheat oven to 400˚. Gather ingredients for cookies, electric mixer, mixing bowls and cookie sheet.

Gather broccoli, olive oil, garlic, salt

5:15-‐5:25 Turn stovetop on medium.

Turn stove on high and bring water to a boil for pasta. While waiting on water, combine all other ingredients into a small bowl.

Scrub, wash, and peel sweet potatoes thoroughly. Then place potatoes in microwave to cook. When done, mash well.

Wash broccoli. Combine all other ingredients for topping and put into fridge

5:25-‐5:35 Set table and pick out napkin folds.

Put pasta in water and allow the pasta to cook.

Combine all dry ingredients then all wet ingredients and mix. Place dough onto cookie sheet and place in oven

Get pot and get water boiling to steam broccoli. Help with sweet potato cookies if necessary. If not, wash and dry any dishes.

5:35-‐5:45 Start sautéing chicken. After pasta is finished, combine pasta with the rest of the ingredients and then put in the fridge.

Wash dishes and put away.

Prepare napkin folds and place silver wear in.

5:45-‐5:55 Continue sautéing chicken until finished.

Wash dishes Take cookies out and let cool.

Start steaming the broccoli.

5:55-‐6:05 Keep on stove top until everything else is finished, take heat down.

Fill up water cups with ice and bring to table.

Help out other group members if needed

When broccoli is finished, drizzle topping over it.

6:05-‐6:15 Plate chicken. Get pasta out of fridge and plate.

Put ice cream scoops between cookies and place on dessert plate.

Plate Broccoli.

6:15-‐ Eat and Enjoy! Eat and enjoy! Eat and enjoy! Eat and enjoy!

VIII. Pictures

Please insert pictures of the following:

A. The full table set prior to the food being served.

B. One plated dish and place setting up close.

C. The napkin fold.

D. Full table with food

IX. Serving Plan and Table Appointments

A. China, earthenware, stoneware: I used earthenware from the lab.

B. Flatware: I used stainless steel flatware from the lab.

C. Napkins: I used blue cloth napkins that were almost a navy color.

D. Tablecloth/ place mats: The place mats I used were white with different sized blue shades and teal circles in a lined pattern.

E. Centerpiece: My centerpiece was a blue flowered arrangement in a tan pot.

X. Final evaluation:

Evaluate each section of the above project. Talk about what went as planned and what did not. Interpret the MyPyramid nutrition analysis results. Tell me what you would do differently to improve your menu and/ or your meal.

In general my meal went as planned. The chicken turned out to be very tasty. In my MyPyramid evaluation, my Vitamin E was slightly low so I could have possibly made a peanut drizzle sauce where I pureed peanuts in with some olive oil and a few spices to help increase my vitamin E.

My whole wheat pasta with green apples and red grapes turned out as planned. In the MyPyramid evaluation, my daily content of iron was slightly low, so I could have added some spinach to the dish to give it some more iron.

The actual broccoli was good but the broccoli sauce was too salty. Prior to my turn cooking I cooked my entire dinner and the first broccoli sauce I had made was too salty so I cut the sat in half for this recipe. However, it still turned out to be too much. In the future I would reduce it even more to ½ tsp.

My sweet potato ice cream sandwich turned out to be very good. However, when I cooked this dinner before my turn, it took me a lot less time to prepare the cookies and therefore I was able to get them into the oven quicker so they could cool faster. The problem is that the cookies didn’t have enough time to cool completely so the ice cream melted rather fast once it touched the cookie. Typically the ice cream would have stayed frozen long enough to enjoy the dinner and then eat. I should have added an extra person to actually peel, cook, and mash the sweet potato while the other person combine all of the other ingredients, so that the cookies could have gotten in sooner and had more time to cool.

After initially looking at the MyPyramid analysis, I was kind of disappointed in my overall day menu. However, after looking at what I made versus what was in the MyPyramid list, I realized that some things could not be exact. However, I used fat free low calorie ice cream in my dinner, but there’s no option for that, so I had to choose a “light, non chocolate ice cream” which could mean any number of things. That serving could still easily have 10 grams of fat or more, I just don’t know. So my fat was off. There are also so many different varieties of yogurt with fat and other contents that varies, so that could have also thrown my analysis off. My teen was recommended to have 2600 calories; however after entering the teen data into my pyramid, recommended calories were only 2200, so percentages were off. I realized the one thing I should change is adding a fruit that is high in potassium. My vitamin E was low, but I have olive oil, peanut butter and lots of whole grains, so I’m not sure what else I could have done to increase that. But after taking all things into consideration, and knowing the kinds of food I would have used to make the food in my menu, I feel like it was a good menu.

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