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Indian Theme Meal Provides Vegetarian Options

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Thomas Bosch - PhD RDN LDN
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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 Recipes VegetarianKorma http://allrecipes.com/recipe/60598/vegetarian- korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub ButterChicken& TofuMakhani http://www.food.com/recipe/easy-butter-chicken-makhani-284989 IndianRice http://www.food.com/recipe/indian-rice-482040?photo=316983 BombayPotatoes http://www.bbc.co.uk/food/recipes/bombaypotatoes_1406 MintyIndianZucchini (Tabbakh Ruhu) http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621 Naan -purchasedready-to-serve Mango Lassi FruitSalad http://www.food.com/recipe/mango-lassi-simplest-quickest-314885 + apples+ pineapple +mandarins KheerRice Pudding http://allrecipes.com/recipe/74203/kheer-rice-pudding/
Quantity Recipes Vegetarian Korma http://allrecipes.com/recipe/60598/vegetarian- korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub Video: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 cup Onion, diced 1 small 13 small onions / 2 lbs Ginger root, fresh, minced 1 tsp ¼ cup Garlic, minced 4 cloves 50 cloves Potatoes, cubed 2 potatoes 25 potatoes / 12 lbs / 5325g Carrots, cubed 4 carrots 50 carrots /8 lbs / 3600g Jalapeno pepper, seeded, sliced 1 pepper 13 peppers / 6 oz. / 182g Tomato sauce, canned 4 oz. 50 oz. / 1.5 quarts Salt 2 tsp ½ cup Curry powder 1 ½ Tbsp 1 cup Peas, frozen 1 cup 3.7 lbs / 1675g Green bell pepper, chopped ½ pepper 1.6 lbs / 744g Heavy cream 1 cup 12.5 cups / 3 quarts Cilantro, fresh, garnish 1 bunch 13 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 Korma Portion: 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 http://www.food.com/recipe/easy-butter-chicken-makhani-284989 Butter Tofu Makhani Ingredients Quantity for 2 servings Quantity 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 cups Shallots, cut in thin strips 4 shallots, medium 9 lbs. / 4000g 4.5 lbs. / 2000g Lemon juice 2 tsp 1 cup ½ cup Ginger, finely chopped 1 Tbsp 1 ½ cups ¾ cup Garlic, finely chopped/pressed 1 Tbsp 1 ½ cups ¾ cup Garam Masala 1 Tbsp 1 ½ cups ¾ cup Chili powder 1 tsp ½ cup ¼ cup Cumin, ground 1 tsp ½ cup ¼ cup Bay leaf 1 25 leaves 13 leaves Cream 2/3 cup 1 gallon / 4000 ml 2 quarts / 2000 ml Tomato sauce 1 cup 13 pints / 6 quarts 7 pints / 3 quarts Paprika, to taste 1/2 tsp ¼ cup 1/8 cup Salt, to taste 1 tsp ½ cup ¼ cup Almonds, slivered ¼ cup 6 cups 3 cups Raisin, golden ¼ cup 6 cups 3 cups Cilantro, fresh 3 Tbsp 4 ½ cups 2 ¼ 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 Makhani Portion: 1 Limits Amount Per Portion Total Calories 620 Calories Added Sugars 21 Calories Saturated Fat 177 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 12 g Polyunsaturated Fat 3 g Linoleic Acid 3 g α-Linolenic Acid 0.5 g Omega 3 - EPA 5 mg Omega 3 - DHA 10 mg Cholesterol 145 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 367 µg RAE 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 www.SuperTracker.usda.gov Butter Tofu Makhani Portion: 1 Limits Amount Per Portion Total Calories 572 Calories Added Sugars 21 Calories Saturated Fat 174 Calories Nutrients Amount Per Portion
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 Monounsaturated Fat 13 g Polyunsaturated Fat 3 g Linoleic Acid 3 g α-Linolenic Acid 0.5 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 103 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 364 µg RAE 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 www.SuperTracker.usda.gov
Indian Rice http://www.food.com/recipe/indian-rice-482040?photo=316983 Ingredients Quantity for 4 servings Quantity for 50 servings (conversion factor: 12.5) Onion, sliced thin ¼ cup 3 cups / 3 ½ lg. onions Almonds, slivered 3 Tbsp 2 ½ cups Butter 2 Tbsp 1 ½ cups Raisins ¼ cup 3 cups Rice, long-grain, cooked, hot 2 cups 25 cups / 8.7 lbs / 3950 g cooked or 8 cups / 3 lbs / 1320 g uncooked Directions Prep: 10 min Cook: 20 min Ready in: 30 min 1. 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 Rice Portion: 1 Limits Amount Per Portion Total Calories 469 Calories Added Sugars 0 Calories Saturated Fat 37 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Linoleic Acid 1 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 15 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 49 µg RAE 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 www.SuperTracker.usda.gov
Bombay Potatoes http://www.bbc.co.uk/food/recipes/bombaypotatoes_1406 Ingredients Quantity for 4 servings Quantity for 50 servings (conversion factor: 12.5) Oil 4 Tbsp 3 cups Mustard seeds ¼ tsp 3 tsp Chili powder 2 pinches 1 ½ tsp Turmeric powder ¼ tsp 3 tsp Potatoes, boiled, quartered 2 cups 8 lbs / 3750 g Salt, to taste Directions Prep: 30 min Cook: 20 min Ready in: 50 min 1. 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 Limits Amount Per Portion Total Calories 188 Calories Added Sugars 0 Calories Saturated Fat 9 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 3 g Polyunsaturated Fat 9 g Linoleic Acid 0 g α-Linolenic Acid 0.0 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 0 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion 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 www.SuperTracker.usda.gov
Minty Indian Zucchini (Tabbakh Ruhu) http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621 Ingredients Quantity for 6 servings Quantity for 50 servings (conversion factor: 8.3) Oil, olive 2 Tbsp 1 cup Zucchini, medium, ½ inch slices 4 zucchinis (7 cups) 33 zucchinis / 58 cups / 6554g / 14.5 lbs Mint, fresh, chopped 2 tsp 1/3 cup Garlic, fresh, crushed 1 tsp 1/8 cup Mustard seeds ¼ tsp 2 tsp Salt 1 tsp 1/8 cup Pepper ¼ tsp 2 tsp Directions Prep: 10 min Cook: 10-15 min Ready in: 25 min 1. 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 Zucchini Portion: 1 Limits Amount Per Portion Total Calories 64 Calories Added Sugars 0 Calories Saturated Fat 7 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Linoleic Acid 0 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 0 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 14 µg RAE 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 www.SuperTracker.usda.gov
Mango Lassi Fruit Salad http://www.food.com/recipe/mango-lassi-simplest-quickest-314885 Ingredients 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 tsp Apple, cut in cubes 2 small apples 25 apples / 5.5 lbs / 2525g Pineapple, cut in cubes 1/2 pineapple 6 pineapples Mandarin oranges 2 cups 25 cups /10 lbs / 4725g Directions Prep: 20 min Cook: 0 min Ready in: 20 min 1. 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 Salad Portion: 1 Limits Amount Per Portion Total Calories 244 Calories Added Sugars 0 Calories Saturated Fat 13 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Linoleic Acid 0 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 9 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 141 µg RAE 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 www.SuperTracker.usda.gov
Kheer Rice Pudding http://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 cups Basmati rice ½ cup 6.25 cups / 1188g / 2.6 lbs / 42 oz. Raisins ¼ cup 3 cups Cardamom, ground ½ tsp 6 tsp Rose water ½ tsp 6 tsp Almonds, sliced, roasted ¼ cup 3 cups Pistachios, chopped ¼ cup 3 cups Directions Prep: 10 min Cook: 25 min Ready in: 35 min 1. 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 Pudding Portion: 1 Limits Amount Per Portion Total Calories 565 Calories Added Sugars 34 Calories Saturated Fat 248 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 6 g Polyunsaturated Fat 2 g Linoleic Acid 2 g α-Linolenic Acid 0.0 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 10 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 68 µg RAE 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 www.SuperTracker.usda.gov
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/Tofu Chicken breast 13 lbs. (4 oz. x 50 persons) 41.99 Tofu, extra firm 7 lbs. (4 oz. x 25 persons) 20.93 Vegetables Onions 13 small/2 lbs; 3 cups/3 ½ large onions = 3 ½ lbs. 2.38 Shallots 13.5 lbs. 50.09 Carrots 8 lbs. (50 carrots) 4.40 Jalapeno peppers 6 oz. (13 peppers) 3.56 Tomato sauce, canned 10 ½ quarts (336 oz.) 12.96 Peas, frozen 3.7 lbs. 3.22 Green bell peppers 1.6 lbs. 3.55 Zucchinis 14.5 lbs. (33 med. zucchinis) 48.29 Starches/Bread Potatoes 20 lbs. 5 Rice, long-grain 3 lbs. (8 cups) 1.68 Naan (ready-to-eat) 50 servings 13.75 Rice, basmati (long, slender grain) 2.6 lbs. (6 ¼ cups/42 oz.) 5.25 Dairy/Milk alternatives Heavy Cream 2 1/4 gallons (9 quarts) 36.63 Butter 48 oz. (6 cups) 7.77 Yoghurt, plain 3.3 quarts (105 fl. oz.) 13.18 Milk 9.5 quarts (308 fl. oz.) 7.10 Coconut milk 6.3 quarts (203 fl. oz.) 25.09 Spices and Herbs Ginger root, fresh 2 1/2 cups 10.99 Garlic, fresh 2 lbs. (100 cloves) 7.08 Curry powder 1 cup (3.5 oz.) 2.16 Cilantro, fresh 50 oz. (18 bunches) 12.24 Garam Masala 2 ¼ cups 3.99 Chili powder 1 cup 0.90 Cumin, ground ¾ cup 2.65 Bay leaves 38 leaves 5.11 Paprika 3/8 cup 2.09 Mustard seed 0.4 oz. (5 tsp) 0.23 Turmeric powder 0.3 oz. (3 tsp) 0.25 Mint, fresh 1/3 cup 2.99
Pepper, ground 2 tsp 0.22 Cardamom powder 12 tsp 0.99 Rose water 6 tsp 0.50 Fruit Raisins, golden 45 oz. (9 cups) 8.55 Raisins, dark 30 oz. (6 cups) 5.70 Mango pulp 6.3 quarts/203 fl. oz. 36.54 Apples 5.5 lbs. (25 apples) 33.99 Pineapple 6 pineapples 17.94 Mandarin oranges 10 lbs. 8.90 Condiments Vegetable oil 32 oz. (4 cups) 2.95 Olive oil 8 oz. (1 cup) 2.32 Salt 14 oz. (1 ½ cups) 0.22 Lemon juice 12 oz. (1 ½ cups) 0.94 Almonds, slivered 58 oz. (14 ½ cups) 20.99 Sugar, white 21 oz. (2 1/3 cups) 0.80 Pistachios, chopped 10.5 oz. (3 cups) 26.04 Total Cost 525.09 Per 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 MenuItem Quantity toprepare Comments E. Brantley Chicken breast 13 lbs. (4 oz. x 50 persons) Remove visible fat, cutinto cubes,steaminsteamer E. Brantley Tofu, extra firm 7 lbs. (4 oz. x 25 persons) Cut into1 inchcubes,keep chilleduntil addedtosauce T. Bosch Onions 13 small/2 lbs; 3 cups/3 ½ large onions = 3 ½ lbs. Cut intosmall cubesand refrigerate T. Bosch Shallots 13.5 lbs. Cut intothinslicesand refrigerate T. Bosch Carrots 8 lbs. (50 carrots) Cut intosmall cubesand refrigerate T. Bosch Jalapeno peppers 6 oz. (13 peppers) Cut intohalf inchslicesand refrigerate T. Bosch Green bell peppers 1.6 lbs. Cut intosmall cubesand refrigerate T. Bosch Zucchinis 14.5 lbs. (33 med. zucchinis) Cut intocubes(from quarteredzucchini andone inchslices) andrefrigerate T. Bosch Potatoes 20 lbs. Cut intomediumcubes (fromquarteredpotato and one inchslices) and refrigerate underwaterto preventbrowning T. Bosch Ginger root, fresh 2 1/2 cups Peel andgrate root with fine tomediumgrater screen,refrigerate T. Bosch Garlic, fresh 2 lbs. (100 cloves) Chopclovesina food processorandrefrigerate T. Bosch Cilantro, fresh 50 oz. (18 bunches) Choptops of cilantrofinely witha knife andrefrigerate T. Bosch Mint, fresh 1/3 cup Peel leavesfromstemsand chop finelywithaknife T. Bosch Mango pulp 6.3 quarts/203 fl. oz. Thaw mangocubes overnight,blendwith coconut milk,refrigerate T. Bosch Apples 5.5 lbs. (25 apples) Cut intosmall cubesand add to preparedmango lassi sauce to prevent browning T. Bosch Pineapple 6 pineapples Cut intosmall cubesand refrigerate T. Bosch Pistachios, chopped 10.5 oz. (3 cups) Choppistachiosina food processoruntil almost flourytexture
Meal Production Employee MenuItem Quantity toprepare Comments T. Bosch Mango Lassi FruitSalad 50 servings Prepare mangolassi firstandadd fruit. Refrigerate until serving. T. Bosch Kheer 50 servings Cookrice inmilk,addotheringredients and hot-holduntil serving. E. Brantley Naan (ready-to-eat) 50 servings Cut naansintoquartersand warm in ovenshortlybefore serving. T. Bosch ButterChickenandTofu Makhani 50 servings Prepare sauce intitlingskillet.Combine sauce withsteamedchickenandtofu and hot-holduntil serving. T. Bosch VegetarianKorma 50 servings Prepare sauce intitling skillet.Cook potatoesuntil half-waytender.Hot-hold until serving. T. Bosch IndianRice 50 servings Steamrice and combine withotherpan sautéedingredients.Hot-holduntil serving. E. Brantley/T. Bosch BombayPotatoes 50 servings Steampotatoesand chill.Shortlybefore meal time startpan fryingpotatochunks inincrementstofinishabout20 minutes intothe dininghour. T. Bosch MintyIndianZucchini 50 servings Sautee intitlingskillet.Keepzucchini fairlycrisp/crunchy,since theywill continue softeningduringhot-holding. Prepare close toservingtime to minimize hotholding. 6. Staffing Manager – T. Bosch Dining Room Manager – J. Salgado Chef De Cuisine – T. Ascariz Cook– E. BrantleyCook – T. BoschServer 1 Server 2 Server 3 Server 4
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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Indian Theme Meal Provides Vegetarian Options

  • 1. 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.
  • 2. 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)
  • 3. 2. Recipes, Nutrition and Cost Information Original Recipes VegetarianKorma http://allrecipes.com/recipe/60598/vegetarian- korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub ButterChicken& TofuMakhani http://www.food.com/recipe/easy-butter-chicken-makhani-284989 IndianRice http://www.food.com/recipe/indian-rice-482040?photo=316983 BombayPotatoes http://www.bbc.co.uk/food/recipes/bombaypotatoes_1406 MintyIndianZucchini (Tabbakh Ruhu) http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621 Naan -purchasedready-to-serve Mango Lassi FruitSalad http://www.food.com/recipe/mango-lassi-simplest-quickest-314885 + apples+ pineapple +mandarins KheerRice Pudding http://allrecipes.com/recipe/74203/kheer-rice-pudding/
  • 4. Quantity Recipes Vegetarian Korma http://allrecipes.com/recipe/60598/vegetarian- korma/?internalSource=staff%20pick&referringId=1875&referringContentType=recipe%20hub Video: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 cup Onion, diced 1 small 13 small onions / 2 lbs Ginger root, fresh, minced 1 tsp ¼ cup Garlic, minced 4 cloves 50 cloves Potatoes, cubed 2 potatoes 25 potatoes / 12 lbs / 5325g Carrots, cubed 4 carrots 50 carrots /8 lbs / 3600g Jalapeno pepper, seeded, sliced 1 pepper 13 peppers / 6 oz. / 182g Tomato sauce, canned 4 oz. 50 oz. / 1.5 quarts Salt 2 tsp ½ cup Curry powder 1 ½ Tbsp 1 cup Peas, frozen 1 cup 3.7 lbs / 1675g Green bell pepper, chopped ½ pepper 1.6 lbs / 744g Heavy cream 1 cup 12.5 cups / 3 quarts Cilantro, fresh, garnish 1 bunch 13 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.
  • 5. Vegetarian Korma Portion: 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
  • 6. 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
  • 7. Butter Chicken Makhani http://www.food.com/recipe/easy-butter-chicken-makhani-284989 Butter Tofu Makhani Ingredients Quantity for 2 servings Quantity 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 cups Shallots, cut in thin strips 4 shallots, medium 9 lbs. / 4000g 4.5 lbs. / 2000g Lemon juice 2 tsp 1 cup ½ cup Ginger, finely chopped 1 Tbsp 1 ½ cups ¾ cup Garlic, finely chopped/pressed 1 Tbsp 1 ½ cups ¾ cup Garam Masala 1 Tbsp 1 ½ cups ¾ cup Chili powder 1 tsp ½ cup ¼ cup Cumin, ground 1 tsp ½ cup ¼ cup Bay leaf 1 25 leaves 13 leaves Cream 2/3 cup 1 gallon / 4000 ml 2 quarts / 2000 ml Tomato sauce 1 cup 13 pints / 6 quarts 7 pints / 3 quarts Paprika, to taste 1/2 tsp ¼ cup 1/8 cup Salt, to taste 1 tsp ½ cup ¼ cup Almonds, slivered ¼ cup 6 cups 3 cups Raisin, golden ¼ cup 6 cups 3 cups Cilantro, fresh 3 Tbsp 4 ½ cups 2 ¼ 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.
  • 8. Butter Chicken Makhani Portion: 1 Limits Amount Per Portion Total Calories 620 Calories Added Sugars 21 Calories Saturated Fat 177 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 12 g Polyunsaturated Fat 3 g Linoleic Acid 3 g α-Linolenic Acid 0.5 g Omega 3 - EPA 5 mg Omega 3 - DHA 10 mg Cholesterol 145 mg Minerals Amount Per Portion Calcium 187 mg Potassium 1222 mg Sodium 1082 mg Copper 416 µg
  • 9. Iron 5 mg Magnesium 107 mg Phosphorus 352 mg Selenium 18 µg Zinc 2 mg Vitamins Amount Per Portion Vitamin A 367 µg RAE 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 www.SuperTracker.usda.gov Butter Tofu Makhani Portion: 1 Limits Amount Per Portion Total Calories 572 Calories Added Sugars 21 Calories Saturated Fat 174 Calories Nutrients Amount Per Portion
  • 10. 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 Monounsaturated Fat 13 g Polyunsaturated Fat 3 g Linoleic Acid 3 g α-Linolenic Acid 0.5 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 103 mg Minerals Amount Per Portion 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 Vitamins Amount Per Portion Vitamin A 364 µg RAE Vitamin B6 0.9 mg Vitamin B12 0.1 µg Vitamin C 18 mg
  • 11. 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 www.SuperTracker.usda.gov
  • 12. Indian Rice http://www.food.com/recipe/indian-rice-482040?photo=316983 Ingredients Quantity for 4 servings Quantity for 50 servings (conversion factor: 12.5) Onion, sliced thin ¼ cup 3 cups / 3 ½ lg. onions Almonds, slivered 3 Tbsp 2 ½ cups Butter 2 Tbsp 1 ½ cups Raisins ¼ cup 3 cups Rice, long-grain, cooked, hot 2 cups 25 cups / 8.7 lbs / 3950 g cooked or 8 cups / 3 lbs / 1320 g uncooked Directions Prep: 10 min Cook: 20 min Ready in: 30 min 1. 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.
  • 13. Indian Rice Portion: 1 Limits Amount Per Portion Total Calories 469 Calories Added Sugars 0 Calories Saturated Fat 37 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Linoleic Acid 1 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 15 mg Minerals Amount Per Portion Calcium 53 mg Potassium 222 mg Sodium 5 mg Copper 286 µg Iron 4 mg
  • 14. Magnesium 54 mg Phosphorus 161 mg Selenium 20 µg Zinc 2 mg Vitamins Amount Per Portion Vitamin A 49 µg RAE 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 www.SuperTracker.usda.gov
  • 15. Bombay Potatoes http://www.bbc.co.uk/food/recipes/bombaypotatoes_1406 Ingredients Quantity for 4 servings Quantity for 50 servings (conversion factor: 12.5) Oil 4 Tbsp 3 cups Mustard seeds ¼ tsp 3 tsp Chili powder 2 pinches 1 ½ tsp Turmeric powder ¼ tsp 3 tsp Potatoes, boiled, quartered 2 cups 8 lbs / 3750 g Salt, to taste Directions Prep: 30 min Cook: 20 min Ready in: 50 min 1. 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.
  • 16. Bombay Potatoes Portion: 1 Limits Amount Per Portion Total Calories 188 Calories Added Sugars 0 Calories Saturated Fat 9 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 3 g Polyunsaturated Fat 9 g Linoleic Acid 0 g α-Linolenic Acid 0.0 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 0 mg Minerals Amount Per Portion Calcium 8 mg Potassium 262 mg Sodium 777 mg Copper 133 µg Iron 0 mg
  • 17. Magnesium 17 mg Phosphorus 33 mg Selenium 1 µg Zinc 0 mg Vitamins Amount Per Portion 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 www.SuperTracker.usda.gov
  • 18. Minty Indian Zucchini (Tabbakh Ruhu) http://www.food.com/recipe/minty-indian-zucchini-tabbakh-ruhu-482037?photo=316621 Ingredients Quantity for 6 servings Quantity for 50 servings (conversion factor: 8.3) Oil, olive 2 Tbsp 1 cup Zucchini, medium, ½ inch slices 4 zucchinis (7 cups) 33 zucchinis / 58 cups / 6554g / 14.5 lbs Mint, fresh, chopped 2 tsp 1/3 cup Garlic, fresh, crushed 1 tsp 1/8 cup Mustard seeds ¼ tsp 2 tsp Salt 1 tsp 1/8 cup Pepper ¼ tsp 2 tsp Directions Prep: 10 min Cook: 10-15 min Ready in: 25 min 1. 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.
  • 19. Minty Indian Zucchini Portion: 1 Limits Amount Per Portion Total Calories 64 Calories Added Sugars 0 Calories Saturated Fat 7 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Linoleic Acid 0 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 0 mg Minerals Amount Per Portion Calcium 23 mg Potassium 346 mg Sodium 398 mg Copper 74 µg Iron 1 mg
  • 20. Magnesium 24 mg Phosphorus 51 mg Selenium 1 µg Zinc 0 mg Vitamins Amount Per Portion Vitamin A 14 µg RAE 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 www.SuperTracker.usda.gov
  • 21. Mango Lassi Fruit Salad http://www.food.com/recipe/mango-lassi-simplest-quickest-314885 Ingredients 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 tsp Apple, cut in cubes 2 small apples 25 apples / 5.5 lbs / 2525g Pineapple, cut in cubes 1/2 pineapple 6 pineapples Mandarin oranges 2 cups 25 cups /10 lbs / 4725g Directions Prep: 20 min Cook: 0 min Ready in: 20 min 1. 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.
  • 22. Mango Lassi Fruit Salad Portion: 1 Limits Amount Per Portion Total Calories 244 Calories Added Sugars 0 Calories Saturated Fat 13 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Linoleic Acid 0 g α-Linolenic Acid 0.1 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 9 mg Minerals Amount Per Portion Calcium 224 mg Potassium 669 mg Sodium 80 mg Copper 281 µg Iron 1 mg
  • 23. Magnesium 52 mg Phosphorus 179 mg Selenium 5 µg Zinc 2 mg Vitamins Amount Per Portion Vitamin A 141 µg RAE 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 www.SuperTracker.usda.gov
  • 24. Kheer Rice Pudding http://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 cups Basmati rice ½ cup 6.25 cups / 1188g / 2.6 lbs / 42 oz. Raisins ¼ cup 3 cups Cardamom, ground ½ tsp 6 tsp Rose water ½ tsp 6 tsp Almonds, sliced, roasted ¼ cup 3 cups Pistachios, chopped ¼ cup 3 cups Directions Prep: 10 min Cook: 25 min Ready in: 35 min 1. 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.
  • 25. Kheer Rice Pudding Portion: 1 Limits Amount Per Portion Total Calories 565 Calories Added Sugars 34 Calories Saturated Fat 248 Calories Nutrients Amount Per Portion 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 Monounsaturated Fat 6 g Polyunsaturated Fat 2 g Linoleic Acid 2 g α-Linolenic Acid 0.0 g Omega 3 - EPA 0 mg Omega 3 - DHA 0 mg Cholesterol 10 mg Minerals Amount Per Portion Calcium 209 mg Potassium 712 mg Sodium 80 mg Copper 565 µg Iron 4 mg
  • 26. Magnesium 94 mg Phosphorus 336 mg Selenium 17 µg Zinc 2 mg Vitamins Amount Per Portion Vitamin A 68 µg RAE 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 www.SuperTracker.usda.gov
  • 27. 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/Tofu Chicken breast 13 lbs. (4 oz. x 50 persons) 41.99 Tofu, extra firm 7 lbs. (4 oz. x 25 persons) 20.93 Vegetables Onions 13 small/2 lbs; 3 cups/3 ½ large onions = 3 ½ lbs. 2.38 Shallots 13.5 lbs. 50.09 Carrots 8 lbs. (50 carrots) 4.40 Jalapeno peppers 6 oz. (13 peppers) 3.56 Tomato sauce, canned 10 ½ quarts (336 oz.) 12.96 Peas, frozen 3.7 lbs. 3.22 Green bell peppers 1.6 lbs. 3.55 Zucchinis 14.5 lbs. (33 med. zucchinis) 48.29 Starches/Bread Potatoes 20 lbs. 5 Rice, long-grain 3 lbs. (8 cups) 1.68 Naan (ready-to-eat) 50 servings 13.75 Rice, basmati (long, slender grain) 2.6 lbs. (6 ¼ cups/42 oz.) 5.25 Dairy/Milk alternatives Heavy Cream 2 1/4 gallons (9 quarts) 36.63 Butter 48 oz. (6 cups) 7.77 Yoghurt, plain 3.3 quarts (105 fl. oz.) 13.18 Milk 9.5 quarts (308 fl. oz.) 7.10 Coconut milk 6.3 quarts (203 fl. oz.) 25.09 Spices and Herbs Ginger root, fresh 2 1/2 cups 10.99 Garlic, fresh 2 lbs. (100 cloves) 7.08 Curry powder 1 cup (3.5 oz.) 2.16 Cilantro, fresh 50 oz. (18 bunches) 12.24 Garam Masala 2 ¼ cups 3.99 Chili powder 1 cup 0.90 Cumin, ground ¾ cup 2.65 Bay leaves 38 leaves 5.11 Paprika 3/8 cup 2.09 Mustard seed 0.4 oz. (5 tsp) 0.23 Turmeric powder 0.3 oz. (3 tsp) 0.25 Mint, fresh 1/3 cup 2.99
  • 28. Pepper, ground 2 tsp 0.22 Cardamom powder 12 tsp 0.99 Rose water 6 tsp 0.50 Fruit Raisins, golden 45 oz. (9 cups) 8.55 Raisins, dark 30 oz. (6 cups) 5.70 Mango pulp 6.3 quarts/203 fl. oz. 36.54 Apples 5.5 lbs. (25 apples) 33.99 Pineapple 6 pineapples 17.94 Mandarin oranges 10 lbs. 8.90 Condiments Vegetable oil 32 oz. (4 cups) 2.95 Olive oil 8 oz. (1 cup) 2.32 Salt 14 oz. (1 ½ cups) 0.22 Lemon juice 12 oz. (1 ½ cups) 0.94 Almonds, slivered 58 oz. (14 ½ cups) 20.99 Sugar, white 21 oz. (2 1/3 cups) 0.80 Pistachios, chopped 10.5 oz. (3 cups) 26.04 Total Cost 525.09 Per 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)
  • 29. 5. Quantity Food Production Schedule Unit: Dining Room Date: 1/31/16 Meal: Dinner/Indian Theme Meal Preparation Employee MenuItem Quantity toprepare Comments E. Brantley Chicken breast 13 lbs. (4 oz. x 50 persons) Remove visible fat, cutinto cubes,steaminsteamer E. Brantley Tofu, extra firm 7 lbs. (4 oz. x 25 persons) Cut into1 inchcubes,keep chilleduntil addedtosauce T. Bosch Onions 13 small/2 lbs; 3 cups/3 ½ large onions = 3 ½ lbs. Cut intosmall cubesand refrigerate T. Bosch Shallots 13.5 lbs. Cut intothinslicesand refrigerate T. Bosch Carrots 8 lbs. (50 carrots) Cut intosmall cubesand refrigerate T. Bosch Jalapeno peppers 6 oz. (13 peppers) Cut intohalf inchslicesand refrigerate T. Bosch Green bell peppers 1.6 lbs. Cut intosmall cubesand refrigerate T. Bosch Zucchinis 14.5 lbs. (33 med. zucchinis) Cut intocubes(from quarteredzucchini andone inchslices) andrefrigerate T. Bosch Potatoes 20 lbs. Cut intomediumcubes (fromquarteredpotato and one inchslices) and refrigerate underwaterto preventbrowning T. Bosch Ginger root, fresh 2 1/2 cups Peel andgrate root with fine tomediumgrater screen,refrigerate T. Bosch Garlic, fresh 2 lbs. (100 cloves) Chopclovesina food processorandrefrigerate T. Bosch Cilantro, fresh 50 oz. (18 bunches) Choptops of cilantrofinely witha knife andrefrigerate T. Bosch Mint, fresh 1/3 cup Peel leavesfromstemsand chop finelywithaknife T. Bosch Mango pulp 6.3 quarts/203 fl. oz. Thaw mangocubes overnight,blendwith coconut milk,refrigerate T. Bosch Apples 5.5 lbs. (25 apples) Cut intosmall cubesand add to preparedmango lassi sauce to prevent browning T. Bosch Pineapple 6 pineapples Cut intosmall cubesand refrigerate T. Bosch Pistachios, chopped 10.5 oz. (3 cups) Choppistachiosina food processoruntil almost flourytexture
  • 30. Meal Production Employee MenuItem Quantity toprepare Comments T. Bosch Mango Lassi FruitSalad 50 servings Prepare mangolassi firstandadd fruit. Refrigerate until serving. T. Bosch Kheer 50 servings Cookrice inmilk,addotheringredients and hot-holduntil serving. E. Brantley Naan (ready-to-eat) 50 servings Cut naansintoquartersand warm in ovenshortlybefore serving. T. Bosch ButterChickenandTofu Makhani 50 servings Prepare sauce intitlingskillet.Combine sauce withsteamedchickenandtofu and hot-holduntil serving. T. Bosch VegetarianKorma 50 servings Prepare sauce intitling skillet.Cook potatoesuntil half-waytender.Hot-hold until serving. T. Bosch IndianRice 50 servings Steamrice and combine withotherpan sautéedingredients.Hot-holduntil serving. E. Brantley/T. Bosch BombayPotatoes 50 servings Steampotatoesand chill.Shortlybefore meal time startpan fryingpotatochunks inincrementstofinishabout20 minutes intothe dininghour. T. Bosch MintyIndianZucchini 50 servings Sautee intitlingskillet.Keepzucchini fairlycrisp/crunchy,since theywill continue softeningduringhot-holding. Prepare close toservingtime to minimize hotholding. 6. Staffing Manager – T. Bosch Dining Room Manager – J. Salgado Chef De Cuisine – T. Ascariz Cook– E. BrantleyCook – T. BoschServer 1 Server 2 Server 3 Server 4
  • 31. 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)
  • 32. 8. Sketch of Individual Cover and Layout of Room Table Setting Room Layout
  • 34. 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
  • 35. 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.
  • 36. 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.
  • 38. 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.