Recipe Book Copy A


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ach 122 fall 2008 assignment

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Recipe Book Copy A

  1. 1. and other Recipes from Professor Luxenburg’s Material and Methods Class Fall Semester 2006 Department of Architecture and Interior Design Anne Arundel Community College
  3. 3. Assignment No. 1 CSI MasterFormat The Construction Specification Institute (CSI) has established a standard format for the writing of the various materials and systems that are necessary for the assembly of a building. As an exercise, each student selected a food recipe and rewrote the information unto CSI MasterFormat using CSI PageFormat. The pages that follow are the results of that exercise. In the end, we learned some things about technical writing and we had a great party! Thanks to all my students who participated in this project. Richard J. Luxenburg, AIA
  4. 4. TABLE OF CONTENTS SECTION RECIPE NAME 00001 Oreo Mud Pie Nick Saylor 00002 Mexican Layer Dip Chris Corneal 00003 Knoor Spinach Dip Jonathan Kellogg 00004 Mexican Style Meatballs Ryan Monahan 00005 Watergate Salad Corey Mack 00006 Mango Mousse SigenaT. Sugar 00007 Banana Choco-Nut Bread Jon Fugitt 00008 Mint Chip Brownies David Gregory 00009 Grape Jelly Meatballs Dean Roshan 00010 Artichoke Dip Paul Schilder 00011 Pickled Watermelon Rind Rich Luxenburg Section 00001 Oreo Mud Pie
  5. 5. Part 1 GENERAL 1.1 SUMMARY A. A decorative Oreo and coffee ice cream pie. 1.02 QUANTITY A. 8 servings. Part 2 PRODUCTS 2.01 MATERIALS A. 26 Oreo sandwich cookies (Finely crushed estimated 2 cups) B. ¼ cup Land-o-Lakes unsalted butter (melted) C. 1 quart Starbucks coffee ice cream (Softened) D. 1 ½ cups Smuckers chocolate fudge sauce E. Prepared Cool Whip whipped topping F. Additional whole Oreo sandwich cookies (Garnish) Part 3 EXECUTION 3.01 PREPARATION A. Mix cookie crumbs and butter in small bowl until pliable. B. Press ¼ inch of cookie mixture evenly into bottom and sides of 9 inch pie plate. C. Spread softened ice cream evenly to fill prepared cookie crust. D. Lightly top with 1/16 inch fudge sauce. E. Freeze @ 30 degrees for 6 hours or until firm. F. Garnish with 1 inch round dollop of whipped topping around perimeter of pie. G. Add extra 5 whole cookies on top after whip wherever seems fit. H. Serve semi frozen in 8 even slices. Recipe for a Party Nick Saylor AACC Spring 2005 Section 0002 Mexican Layer Dip
  6. 6. PART 1 GENERAL 1.01 SUMMARY A. Layered food of Southwestern style ingredients to create a dip that will be a party favorite. 1.2 QUANITIY A. Serves 10 people PART 2 PRODUCTS 2.1 PRODUCTS A. Refried beans (1 large cup) B. Sour Cream (1 large tub) C. Real mayonnaise (8 oz size jar) D. Guacamole 6 oz fresh from avocado E. Salsa (1 can) F. Cheddar/Taco Cheeses (8 oz packages) G. Spring Onions 10 spring onions chopped 1/8” H. Black olives (8 oz can) Recipe for a Party Chris Corneal AACC Spring 2005
  7. 7. Part 3 EXECUTION 3.1 PREPERATION A. Empty out refried beans and spread ¼” thick. B. Mix 1 cup of sour cream and ½ cup of mayonnaise and pack of taco seasoning together, spread onto next layer ½” thick C. Mix full tub of Guacamole and spread for next layer ¼” thick D. Open jar of salsa and spread for the next layer ¼” thick E. Spread cheeses over salsa, ½” thick F. Use all black olives cut 1/8” thick G. Put spring onions on top layer that are cut 1/8”thick END OF SECTION Recipe for a Party Chris Corneal AACC Spring 2005 Section 00003
  8. 8. Knorr Spinach Dip PART 1 GENERAL 1.01 SUMMARY A. Spinach dip served in an open bread bowl with crackers and fresh vegetables. 1.02 QUANTITY A. Four cups dip (10 people) PART 2 PRODUCTS 2.01 MATERIALS A. One package (10 oz.) baby spinach, chopped B. One container (16 oz.) sour cream C. One cup Hellmann’s or Best Foods real mayonnaise D. One package Knorr Vegetable recipe mix E. One can (8 oz.) water chestnuts, drained and chopped F. Three green onions, chopped Recipe for a Party Jonathan Kellogg AACC Spring 2005
  9. 9. PART 3 EXECUTION 3.01 PREPERATION A. Combine all ingredients B. Chill for about two hours C. Hollow out bread bowl, cucumber, and cherry tomatoes D. Fill bread and vegetables with spinach dip E. Serve with favorite dippers 3.02 DECORATION A. Sprinkle parsley over dip B. Cover half of opening with top C. Put bread bowl in the middle of an 18” plate D. Spread vegetables, crackers, cheese, etc. around bowl END OF SECTION Recipe for a Party Jonathan Kellogg AACC Spring 2005 Section 00006 MANGO MOUSSE
  10. 10. PART 1 GENERAL 1.1 SUMMARY A. A delicious and light Mango mousse accompanied by kiwi and mango B. Makes 6 servings PART 2 PRODUCTS 2.1 MATERIALS A. 2 Mangoes Peeled and chopped into bite size pieces 2.2 MANUFACTURERS A. Gelatin 1 Envelope B. Frozen light Whipped dessert topping (Cool Whip brand) 8-ounces C. Sugar 2 Tablespoons D. Lemon Juice 2 Teaspoons Recipe for a Party Sigena T. Sugar AACC Spring 2005
  11. 11. PART 3 EXECUTION 3.1 ERECTION A. In blender place chopped mangoes until smooth. B. Add 2 cups of water into blender and mix. C. Pour mixture into saucepan and bring to boil. D. In large mixing bowl, mix sugar, gelatin and mango mixture until gelatin dissolves. E. Add lemon juice to mixture, cover and freeze for 45-60 minutes. F. Place mixture in blender for 2-3 minutes, until smooth and thick. G. Add whipped topping to mixture, let the mixture chill for 4 hours. 3.2 FINISHES A. Place mixture in dessert dishes B. Arrange product in dessert dish with mango slices or any other preference. 3.03 FIELD QUALITY CONTROL A. Ensure all working surfaces are clean. B. Wash hands before handling any food products. C. Ensure all equipment and materials are within specifications. END OF SECTION Recipe for a Party Sigena T. Sugar AACC Spring 2005 Dean Roshan AACC Spring 2005
  12. 12. Section 00010 Artichoke Dip PART 1 GENERAL 1.1 SUMMARY A. An Artichoke dip for casual get together, very simple to create and can be served either hot or cold. 1.2 QUANTITY B. Serving sizes vary on amount taken per dip. Average amount 30 servings. PART 2 PRODUCTS 2.01 MATERIALS A. Artichokes (1 can) Fanci Food Premium Gourmet 12 oz 1. Cut to ¼ inch pieces B. Marinated artichoke (1 Jar) Fanci Food Premium Gourmet 1. Drained and Cut to ¼ inch pieces C. Mayonnaise (1 cup) Safeway Select Products 1. Reduced Fat D. Green Chilies (2 cans) Old el Paso 1. 4.5 oz peeled chilies E. Monterey Jack Cheese (3/4 lb) Cracker Cheese 1. Shredded 1 Inch in length Recipe for a Party Paul Schilder AACC Spring 2005
  13. 13. PART 3 EXECUTION 3.01 PREPERATION A. Cut Artichoke Hearts to ¼ inch size and put into mixing bowl. B. Take one cup of mayonnaise, and place into mixing bowl. C. Grade the Monterey jack cheese into mixing bowl. D. Dump all the green chilies as into mixing bowl. E. Mix all ingredients and empty into low-sided ceramic platter. F. Pre heat oven to 350 degrees. G. Place mix into oven and let bake for 20 minutes. H. Remove from oven, and use chips or crackers for dipping. END OF SECTION Recipe for a Party Paul Schilder AACC Spring 2005
  14. 14. Section 00011 PICKLED WATERMELON RIND PART 1 GENERAL 1.1 SUMMARY A. A very sweet use of the part of the melon that is usually thrown away! 1.2 QUANTITY A. Enough for 20 people. PART 2 PRODUCTS 2.1 MATERIALS A. Watermelon B. Pickling Solution a. 2 pounds sugar b. 1 pint vinegar c. 1 pint water d. 1 lemon, sliced thin e. 1 tablespoon cinnamon f. 1 teaspoon cloves g. 1 teaspoon allspice Recipe for a Party Richard Luxenburg AACC Spring 2005
  15. 15. PART 3 EXECUTION 3.1 PREPERATION A. Watermelon a. Cut rind into 1” pieces (eat or save the red meat) b. Soak watermelon rind over night in salt water c. Drain and cook in clear water until tender (boil ½ hour) B. Pickling a. Combine all pickling ingredients in a pot and heat until liquid (do not boil, use a slow heat or the sugar will crystallize) b. Add mixture to the cut up melon rind c. Pickle for at least 2 days END OF SECTION Recipe for a Party Richard Luxenburg AACC Spring 2005