winter 2016_fsm_boscht_theme meal notebook

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Thomas BoschDTC 451 Food Systems Management II Practice Experience onlineTheme Meal Notebook

1. Description of Menu, Theme, and Type of ServiceThe 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 kitchens 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 entre alternatives.Indian Theme Meal Menu

EntreesVegetarian KormaButter Chicken & Tofu Makhani

Sides DishesIndian RiceBombay PotatoesMinty Indian Zucchini (Tabbakh Ruhu)Naan

DessertsMango Lassi Fruit SaladKheer (Indian Rice Pudding)

2. Recipes, Nutrition and Cost InformationOriginal RecipesVegetarian Kormahttp://allrecipes.com/recipe/60598/vegetarian-korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub

Butter Chicken & Tofu Makhanihttp://www.food.com/recipe/easy-butter-chicken-makhani-284989

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

Bombay Potatoeshttp://www.bbc.co.uk/food/recipes/bombaypotatoes_1406

Minty Indian Zucchini (Tabbakh Ruhu)http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621

Naan-purchased ready-to-serve

Mango Lassi Fruit Saladhttp://www.food.com/recipe/mango-lassi-simplest-quickest-314885 + apples + pineapple + mandarins

Kheer Rice Puddinghttp://allrecipes.com/recipe/74203/kheer-rice-pudding/

Quantity RecipesVegetarian Kormahttp://allrecipes.com/recipe/60598/vegetarian-korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hubVideo: http://allrecipes.com/video/3201/vegetarian-korma/

IngredientsQuantity for 4 servingsQuantity for 50 servings(conversion factor: 12.5)

Vegetable oil1 Tbsp1 cup

Onion, diced1 small13 small onions / 2 lbs

Ginger root, fresh, minced1 tsp cup

Garlic, minced4 cloves50 cloves

Potatoes, cubed2 potatoes25 potatoes / 12 lbs / 5325g

Carrots, cubed4 carrots50 carrots /8 lbs / 3600g

Jalapeno pepper, seeded, sliced1 pepper13 peppers / 6 oz. / 182g

Tomato sauce, canned4 oz.50 oz. / 1.5 quarts

Salt2 tsp cup

Curry powder1 Tbsp1 cup

Peas, frozen1 cup3.7 lbs / 1675g

Green bell pepper, chopped pepper1.6 lbs / 744g

Heavy cream1 cup12.5 cups / 3 quarts

Cilantro, fresh, garnish1 bunch13 bunches

Directions Prep: 25 min Cook: 30 min Ready in: 55 min

1. 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

LimitsAmount Per Portion

Total Calories426 Calories

Added Sugars0 Calories

Saturated Fat128 Calories

NutrientsAmount Per Portion

Protein7 g

Carbohydrate39 g

Dietary Fiber8 g

Total Sugars9 g

Added Sugars0 g

Total Fat28 g

Saturated Fat14 g

Monounsaturated Fat 8 g

Polyunsaturated Fat5 g

Linoleic Acid1 g

-Linolenic Acid0.4 g

Omega 3 - EPA0 mg

Omega 3 - DHA0 mg

Cholesterol82 mg

MineralsAmount Per Portion

Calcium113 mg

Potassium943 mg

Sodium1380 mg

Copper267 g

Iron3 mg

Magnesium61 mg

Phosphorus183 mg

Selenium2 g

Zinc1 mg

VitaminsAmount Per Portion

Vitamin A817 g RAE

Vitamin B60.6 mg

Vitamin B120.1 g

Vitamin C51 mg

Vitamin D0 g

Vitamin E3 mg AT

Vitamin K45 g

Folate69 g DFE

Thiamin0.3 mg

Riboflavin0.2 mg

Niacin4 mg

Choline48 mg

www.SuperTracker.usda.gov

Butter Chicken Makhanihttp://www.food.com/recipe/easy-butter-chicken-makhani-284989Butter Tofu Makhani

IngredientsQuantity for 2 servingsQuantity for 50 servings(conversion factor: 25)Quantity for 25 servings (conversion factor: 12.5)

Chicken breast, bite sized pieces2 breasts50 breasts / 13 lbs (4 oz pp)7 lbs extra firm tofu

Butter2 Tbsp3 cups1.5 cups

Shallots, cut in thin strips4 shallots, medium9 lbs. / 4000g4.5 lbs. / 2000g

Lemon juice2 tsp1 cup cup

Ginger, finely chopped1 Tbsp1 cups cup

Garlic, finely chopped/pressed1 Tbsp1 cups cup

Garam Masala1 Tbsp1 cups cup

Chili powder1 tsp cup cup

Cumin, ground1 tsp cup cup

Bay leaf125 leaves13 leaves

Cream2/3 cup1 gallon / 4000 ml2 quarts / 2000 ml

Tomato sauce1 cup13 pints / 6 quarts7 pints / 3 quarts

Paprika, to taste1/2 tsp cup1/8 cup

Salt, to taste1 tsp cup cup

Almonds, slivered cup6 cups3 cups

Raisin, golden cup6 cups3 cups

Cilantro, fresh3 Tbsp4 cups2 cups

Directions Prep: 15 min Cook: 15 min Ready in: 30 min

1. 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

LimitsAmount Per Portion

Total Calories620 Calories

Added Sugars21 Calories

Saturated Fat177 Calories

NutrientsAmount Per Portion

Protein25 g

Carbohydrate50 g

Dietary Fiber10 g

Total Sugars25 g

Added Sugars5 g

Total Fat38 g

Saturated Fat20 g

Monounsaturated Fat 12 g

Polyunsaturated Fat3 g

Linoleic Acid3 g

-Linolenic Acid0.5 g

Omega 3 - EPA5 mg

Omega 3 - DHA10 mg

Cholesterol145 mg

MineralsAmount Per Portion

Calcium187 mg

Potassium1222 mg

Sodium1082 mg

Copper416 g

Iron5 mg

Magnesium107 mg

Phosphorus352 mg

Selenium18 g

Zinc2 mg

VitaminsAmount Per Portion

Vitamin A367 g RAE

Vitamin B61.1 mg

Vitamin B120.3 g

Vitamin C18 mg

Vitamin D1 g

Vitamin E6 mg AT

Vitamin K23 g

Folate80 g DFE

Thiamin0.2 mg

Riboflavin0.3 mg

Niacin11 mg

Choline93 mg

www.SuperTracker.usda.gov

Butter Tofu MakhaniPortion: 1

LimitsAmount Per Portion

Total Calories572 Calories

Added Sugars21 Calories

Saturated Fat174 Calories

NutrientsAmount Per Portion

Protein13 g

Carbohydrate51 g

Dietary Fiber10 g

Total Sugars25 g

Added Sugars5 g

Total Fat38 g

Saturated Fat19 g

Monounsaturated Fat 13 g

Polyunsaturated Fat3 g

Linoleic Acid3 g

-Linolenic Acid0.5 g

Omega 3 - EPA0 mg

Omega 3 - DHA0 mg

Cholesterol103 mg

MineralsAmount Per Portion

Calcium246 mg

Potassium1145 mg

Sodium887 mg

Copper464 g

Iron5 mg

Magnesium113 mg

Phosphorus290 mg

Selenium9 g

Zinc2 mg

VitaminsAmount Per Portion

Vitamin A364 g RAE

Vitamin B60.9 mg

Vitamin B120.1 g

Vitamin C18 mg

Vitamin D1 g

Vitamin E6 mg AT

Vitamin K24 g

Folate84 g DFE

Thiamin0.2 mg

Riboflavin0.3 mg

Niacin4 mg

Choline62 mg

www.SuperTracker.usda.gov

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

IngredientsQuantity for 4 servingsQuantity for 50 servings(conversion factor: 12.5)

Onion, sliced thin cup3 cups / 3 lg. onions

Almonds, slivered3 Tbsp2 cups

Butter2 Tbsp1 cups

Raisins cup3 cups

Rice, long-grain, cooked, hot2 cups25 cups / 8.7 lbs / 3950 g cooked or8 cups / 3 lbs / 1320 g uncooked

Directions Prep: 10 min Cook: 20 min Ready in: 30 min