Meal 2, Group 5

April 25, 2017

______________________________________________

Haley Pollock - Manager

Elizabeth Lamonte - Menu & Dining Room Coordinator

Erin Daley - Sanitation & Production Manager

Gina Cummings - Accountant

Table of Contents

1

___________________________________________________

Menu Description Page 2

Position Descriptions Page 3-4

Position Reflections Page 5-9

Original and Quantified Recipes Page 10-17

Grocery List Page 18-20

Production Sheets Page 21

Guest Evaluations of Meal Page 22-24

HACCP/Internal Temperature Record Page 25

Description of Dining Room Page 26

- Table Menu Page

27

- Fact Sheet Page 28

- Pictures Page 29-30

Accounting Page 31-34

2

Menu Description

Beverage

Mint Lemonade Spritzer

A refreshing citrusy drink infused with mint inspired by the 1920’s Prohibition era

Bread

Sourdough Rye

Conventional and wild yeast leavened rye bread with caraway seeds inspired by the narrator,

Nick Carraway

Appetizer

Butternut Squash Soup

A light squash soup spiced with nutmeg and garnished with roasted spiced squash seeds

Entrée

Chicken Roulade

Succulent roasted chicken breast stuffed with spinach, mozzarella and lemon zest, garnished with

fresh parsley and olive oil

Sides

Farro with Mushroom

A nutty grain infused with garlic, rosemary and white wine loaded with cremini mushrooms

Parmesan Zucchini

Crisp zucchini spears simply seasoned with parmesan, olive oil, salt and pepper

Dessert

Lavender Scented Lemon Cakes

A light citrusy cake topped with a sweet vanilla Greek yogurt glaze and lavender candied lemon

peel

Position Descriptions

3

Haley Pollock: Manager

The Manager is responsible for coordinating the entire event by communicating with team

members, making sure all team members are completing their duties on time, keeping the entire

group updated on future tasks/deadlines, and overall responsible for executing the event as

planned. On prep day, the manager printed out personal production sheets for each group

member, was present throughout the entire prep time making sure tasks were completed as

needed, and prepared the rye bread, chicken roulade, candied lemon peel, and other minor

components of the meal. On meal day, the manager arrived early to set up the dining room, made

sure all food was up to temp and presented each dish as planned with the Menu Coordinator.

Elizabeth Lamonte: Menu Coordinator & Dining Room Coordinator

The Menu Coordinator is responsible for developing a menu for a themed meal and table menus

with descriptions of the meal courses. The theme of the meal was the Great Gatsby. With the

other group members’ input, the Menu Coordinator determines reliable recipes to use, and

adjusts them to fit the number of people being served. The Menu Coordinator inputs the recipes

into Nutribase in order to create a grocery list. The Menu Coordinator and the Manager plated

the food and ensured that they were properly garnished and sized on meal day. The Menu

Coordinator also helped pre-assemble and re-heat food starting at 10:45am on meal day, after a

metabolism class that ended at 10:40 on meal day.

*Menu Coordinator had physics lab from 1:25-4:25pm on preparation day, and was unable to be

present because of this.

The Dining Room Coordinator plans the decorations to fit the theme of the meal and sets up the

dining room before the meal is served. The Dining Room Coordinator was responsible for

preparing coffee and tea in anticipation of requests after the meal. The Dining Room

Coordinator also ensures that food is served at the proper temperature and in the size that was

determined.

Gina Cummings: Accountant

The Accountant is responsible for ensuring that the total cost of the meal does not exceed $8.00

± $0.50 per serving. All ingredients needed for each original recipe were listed in Excel, along

with prices from the Big Y price list or, if not listed there, from another grocery store web site.

Excel equations were used to quantify each recipe to the correct number of servings and to

calculate the total cost per person for one serving of each item on the menu. The Accountant

remains in close contact with the Menu Coordinator and the Manager while the menu is being

developed to make sure that the spreadsheet reflects up-to-date versions of each recipe and to

notify them about particularly costly ingredients.

Erin Daley: Sanitation & Production Manager

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The Sanitation Manager is responsible for ensuring all of the HAACP temperatures are met, and

that proper safety and sanitation precautions are used in the kitchen area. A HAACP chart must

be created, reviewed, and printed prior to cooking. The manager reviews the safety precautions

with specific equipment, and makes sure that all member know how to use them properly. They

also review proper use of the dishwasher, 3- compartment sink, and other methods of sanitation.

On meal prep day, the sanitation manager makes sure the kitchen was clean prior to use, and

takes temperatures of potentially hazardous foods. They also check the kitchen after use to make

sure it is cleaned and sanitized properly. On meal 2 day, the same precautions are taken. After

checking the lab closing checklist, they must be the last to leave the kitchen.

The Production Manager is responsible for coordinating with members to create a detailed

schedule for meal prep and meal 2 day. All duties were outlined on a detailed production sheet

for prep and meal day. Each member was given their own personal production sheet to follow

along with on prep and meal day. This was to ensure everyone was on task and time was being

used effectively. A few task on prep day did not get done as some tasks took longer than

expected. But three group members decided to come in early on meal day in order to complete

these task that we did not get to do on prep day. Thus, everything went smoothly on meal day

and all the guests were very impressed. The schedule was reviewed prior to the meal days and

printed for use in the kitchen.

Position Reflections

5

Manager Reflection

Overall, each group member contributed creative ideas to the inspiration of the entire

meal and worked very hard to accomplish a successful event. Each group member communicated

through Husky CT, via text message, and on a Google doc to stay updated and in contact with

one another’s progress throughout the preparation period of the meal. The Google doc was

extremely helpful in terms of staying organized and understanding the progress of the entire

project. Without creating a Google doc it would have been challenging to keep all our material

organized in one place and I feel as though many things would have gotten lost in the shuffle of

all our required materials. We did not come across any issues while preparing our required

documents, however if any group member had questions or concerns about a task/decision the

entire group pitched in to help a struggling group member.

Prior to prep day, Michael contacted me about an issue with the drink on our menu. We

had planned on using lemonade mix for our lemonade spritzer, however this was not allowed as

everything had to be “homemade,” thus we’d have to hand squeeze lemons for our lemonade.

This was not a huge issue, as I ordered more lemons on the grocery list and communicated with

our accountant, Gina, to adjust our accounting sheet respectively. We replaced the cost of the

lemonade mix with the cost of 5 additional lemons, which worked out perfectly. The only other

issue we noticed was the decorations of vines which we had planned to use for our dining room

were forgotten. However, we decided to play a 1920’s Burlesque themed soundtrack through

Pandora for our dining room guests, which helped set the mood for our meal.

There were three group members present on prep day, all of which knew their scheduled

duties which were clearly listed on the production sheet. However, the production sheet was

more of an outline, but the reality of time constraints seemed to play against the schedule and

some tasks took group members longer than planned. This set our group back a bit on prep day

and therefore we did not complete all the tasks I would have liked to prior to meal day. The tasks

we did not get to complete were: making the butternut squash soup, prepared the greek yogurt

glaze for our lemon cakes, and cutting, topping, and garnishing the lemon cakes. This was not a

huge issue, because I decided to come in early on meal day along with Gina and Erin to complete

the tasks we had not gotten to do on prep day. This extra time was a necessity to our success on

meal day, and if we would not have come in early, we would have been stressed for time when

serving our meal. Luckily for us, everything fell into place and we had the perfect amount of

time to get everything done for our meal. Overall, guests were extremely impressed with the

taste, presentation, and theme of our meal. I am very proud of our group and all we accomplished

while executing this meal. It was an experience I will never forget and I definitely learned so

much throughout the process.

Menu Coordinator Reflection

As the Menu Coordinator for a meal with a theme of the Great Gatsby, my goal was to

make each dish visually appealing and even slightly over the top, as Gatsby’s parties were

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known to be. In order to make the meal appear fancier while staying within budget, we used a lot

of herbs, including mint, lavender, rosemary, and parsley in our dishes. I suggested we use farro

instead of rice for the side dish to make the meal more impressionable, as farro is not frequently

used in American cooking, but is still relatively easy to make and has a memorable flavor.

Each member of the group had a lot of great contributions to the menu that complimented the

theme of the meal well, such as the idea of a spritzer-drink flavored with mint leaves and lemon

juice. The spritzer was meant to mimic the alcoholic beverages served in the Great Gatsby,

although ours did not contain any alcohol. The Manager offered a lot of extra touches to the

menu, including yeast starter for the bread, fresh lavender from a plant at her house, and creative

ideas for plating designs.

Our appetizer, butternut squash soup, was garnished with roasted squash seeds and

nutmeg. It was paired with a rye bread, which was prepared the day before using one of the

group member’s yeast starter. Carraway seeds were used purposely to parallel the last name of

the narrator, Nick Carraway. The squash was pureed on meal day and reheated in the tilt skillet

during prep time before the meal. We decided on serving the soup in one-cup portions, and tested

this amount a few weeks before the meal by pouring one cup of water in the soup bowls that we

would use on meal day.

The mushroom farro was prepared the previous day and reheated on meal day to 165

degrees F. After making coffee I monitored the farro to make sure the bottom layer of farro was

rotated often. As the farro heated up I added mushrooms and Parmesan cheese and made sure to

leave the pot uncovered to reduce the liquid content of the farro. I also cooked the zucchini in the

salamander. The farro had good flavor, although the flavor was slightly weak. Looking back it

would have been a good idea to add some lightly sautéed garlic to the farro about an hour before

serving it. Adding more Parmesan cheese also would have been beneficial to the flavor,

particularly as a garnish. We started out by serving the farro in ¾ cup servings, but after plating a

few servings we decided that we could increase the amount to one cup, since we had plenty of

farro to spare.

The chicken roulade was cooked on meal day and came out nicely. We replaced the feta

cheese that was called for in the recipe with mozzarella cheese so that the filling would hold

better. I planned out that each person would receive three 2-ounce slice of the chicken roulade

and it turned out to be the perfect amount to serve to the guests. This worked well when serving

to keep the filling inside the roulade slices.

The main course plating style was agreed upon by myself and the manager. A large cookie cutter

turned out to be a very useful tool in plating the farro. It made the plating organization look

artistic, as the zucchini spears were placed on top of the farro, with three slices of chicken

roulade arranged on top of the display. The olive oil drizzle and parsley sprinkles made the plate

look even better, and both flavors complimented the meal well.

Because the narrator Nick Caraway served lemon cakes at one point in the book, we

decided to serve this for dessert. The manager’s addition of fresh lavender added great flavor to

the cake, and to the garnish on top of it. We were slightly concerned that a sheet cake would not

look elegant enough, but when the dessert was topped with yogurt glaze and candied lavender

lemon peel it looked very appetizing. On meal day Dr. Brownbill suggested that we add sliced

strawberries as a garnish to give the dessert more color, since there were extra strawberries

available that day. Originally I had wanted to put a raspberry on top of the cake to add color to it,

but it did not fit on our budget, while the candied lemon peel would add no extra cost.

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We had more than enough food to serve our guests, our TAs and professor, and

ourselves, and we managed to stay within our 8-dollar budget. Overall I think our assumptions

about serving size were accurate, with a significant amount of room for any potential issues on

meal day. Our meal was very well received by all of our guests, and I would consider it a

success. It was noted that some of the guests would have liked a refill of the spritzer, but the

extra ingredients needed would not have fit in our budget. We could have improved the strength

of the flavor of the farro, but it was still tasty regardless. We were very happy with the

garnishing of our meal and we all enjoyed getting to taste the meal at the end.

Dining Room Coordinator Reflection

As Dining Room Coordinator, I planned out the decorations for the meal, set out

dishware needed to plate each dish before serving it, and prepared coffee and tea to have with

dessert. The manager and I also made sure everything was plated in a timely fashion and served

to the guests before the dishes cooled off. The decorations I chose were meant to compliment the

theme of the Great Gatsby. I selected a sleek black tablecloth, paired with light brown-gold cloth

napkins because gold is a symbol of wealth, a permeable theme throughout the Great Gatsby. I

also reserved plastic ivy strands, which are referenced in the novel as a descriptor of Gatsby’s

mansion, and mini electric candles to use as center pieces. I put together a fun fact sheet about

the book for the guests to read. The menu and the fun fact sheet were placed were placed in the

center of each table, with the Gatsby fun fact sheet on the opposite side of the plastic stand that

held the menu.

Because I was in class until 10:40 on the day that we were serving our meal, one of the

other group members had already set the tables when I arrived, and so I helped with reheating

and cooking food instead. I had given them a description of the decorations and tablecloths I had

chosen. One of the group members suggested playing 1920’s Burlesque-themed music during the

meal, so this contributed to the festive atmosphere of the room. In hindsight I should have

double-checked to make sure everything looked the way I had planned it out, or told them that I

would set the tables when I arrived after class. We were meant to have plastic ivy and an electric

candle on each table as centerpieces, which would have complimented the theme nicely.

However, the taste and presentation of the food made up for the lack of centerpieces.

Accountant Reflection

As the accountant, I needed to make sure that the menu we offered our guests could be

prepared for only $8.00 per person. This sounded more difficult than it turned out to be,

especially since we had $0.50 leeway. The final total cost for our meal was $8.42, which was

intentionally on the upper end of our limit because I figured we should try to use every cent we

were allowed. Once we selected our menu, it was up to me to determine more cost-effective

ways to produce each dish without greatly compromising on flavor. For each recipe, I played

around with lots of different ingredient alternatives and suggested several different ways that the

original recipes could be adjusted. Anytime one of my group members wanted to know “how

much would it cost if we did this?” I was the who would figure that out, and I think I did a good

job at always answering everyone’s questions promptly.

For meal preparation, I came in the day before the meal and made the lavender scented

lemon cakes. On this day, I was supposed to also make the butternut squash soup and help

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prepare the zucchini, but cutting up the squash took way more time than we had allotted for, so

on prep day that was as far as I got. I had to come in extra early on meal day to actually make the

soup, and Haley ended up preparing all the zucchini. In hindsight, I should have recognized that

I would not be able to accomplish everything that had been assigned to me on prep day because I

know that I work at a somewhat slow pace in the kitchen, but since I was free the morning of our

meal, I had plenty of time to make the soup that day, and everything worked out okay.

Overall, I had a positive experience as our group’s accountant. I am a mathematically-

oriented person, so the task came pretty naturally to me, and any time I did have a question about

a price or a quantity, Michael was able to clarify everything. I was a little worried when we

found out with not much notice that we had to change our lemonade recipe and eliminate the

mix, but since we had so many lemons already that were just being used for zest in other recipes,

this really didn’t affect our cost much and it also helped us reduce waste. I think our meal turned

out great and I honestly can’t think of anything I could have done differently as accountant that

would have made this meal better.

Sanitation Manager Reflection

As the sanitation manager, I had to ensure food safety, as well as proper safety and

sanitation in the kitchen. Our group was well organized, and we frequently reviewed the

requirements that had to be met so that everything would run smoothly. On meal day and meal

prep day, everyone made sure that I received all of the temperatures for potentially hazardous

foods so that they could be recorded on the HAACP sheet. We reviewed equipment safety

precautions, as well as the use of the 3-compartment sink in class. Most everyone was familiar

with these responsibilities, with experience from priors labs and classes involving the kitchen.

We also were able to adapt and still reach these requirements with a couple of last minute

changes. For example, we realized on meal prep day that there may not be enough time to make

the Butternut Squash Soup recipe. The original plan was to have this cooked and ready for the

next day, which would require reheating to the required HAACP temperature. We decided to

finish and cook the soup the next day, so I readjusted the required temperature accordingly. We

also did not make the greek yogurt sauce for the dessert until meal day, so we did not need to

worry as much about it being potentially hazardous. Multiple copies of the HAACP chart were

printed out, which allowed everyone in our group to record temperatures of the recipe they were

working on at the time. I made sure these temperatures were being taken periodically.

Everyone worked together to make sure dishes were being washed and areas were being

kept clean throughout the 2 days. After the presentation on meal day, we worked as a team to

quickly clean and allow for the transition for the next groups meal. For example, the next group

needed glasses and pitchers to set up their decorations, so we began taking empty glasses off of

the tables when guests were finished with them. Before leaving, I made sure everything was put

back where it belonged, and that everything applying to our group that was on lab closing

checklist was taken care of.

Production Manager Reflection

As production manager, I was responsible for coordinating with the members to create a

detailed schedule for meal prep day and meal 2 day. With everyone having a busy schedule, I

anticipated this job to be difficult. Fortunately, everyone worked hard to communicate and

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ensure the project ran smoothly. We did much of this coordinating in class, and added details

throughout the process. These times also needed to be coordinated in a way that they would not

interfere with the food service lecture, and that there was constant supervision by either Dr.

Brownbill, Michael, or Diana throughout. This took a lot of planning and manipulating, but

ended up helping a lot when focusing on each recipe to prepare for meal day. A lot of specific

details were added, such as filling water pitchers and placing sugar on the tables.

The production sheet was a useful guide to have on meal prep and meal 2 day, and left

room for slight deviations. This was important for our restaurant-style project, which is likely to

be an environment requiring constant adaptations. For example, while Gina and I were serving

desserts, some guests asked for coffee and tea. Because we only had one coffee pot, Beth jumped

in and helped brew and pour more coffee so that the guests did not have to wait. While Gina and

I served the meals, Haley and Beth plated and garnished them. However, we all helped each

other out whereever necessary throughout this process.

Overall, meal 2 day ran very smoothly, and was definitely a result of a lot of planning in

advance and good communication. The only problem we came across was a lack of time on meal

prep day. Putting together all of the recipes took more time than anticipated, which required us to

adapt to a new schedule and prepare some recipes the next day. Thankfully, we ended up having

plenty of time to prepare these foods properly the next day, and it did not cause any problems.

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Rye Bread Recipe:

https://cooking.nytimes.com/recipes/1018536-new-york-deli-style-rye-bread Makes 3 loaves

Ingredients:

● 6 cups/930 grams bread flour

● 3 cup/465 grams rye flour

● 6 teaspoons/18 grams caraway seeds

● 6 teaspoons/30 grams kosher salt

● 4 ½ teaspoon/2 packets/15 grams active dry yeast

● 6 teaspoons honey

● 6 teaspoons flavorless vegetable oil, such as grapeseed or canola

● Sourdough starter for flavor

Directions:

1. In the bowl of a standing mixer, whisk together the flours, caraway seeds, starter, salt and yeast. Put 3 3/4 cups lukewarm water into a small bowl, then stir in the honey and oil.

2. Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix

just until a cohesive dough starts to form and no streaks of dry flour remain, about 2

minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic

wrap and let dough rest for 20 minutes.

3. Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add

more flour 1 tablespoon at a time.

4. Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in

the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.

5. Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough

down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-

inch square.

6. Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal.

Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed.

Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared

pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as

needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about

half, 30 minutes to 1 hour.

7. Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor

blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to

40 minutes.

8. Let cool completely before slicing.

Butternut Squash Soup Recipe:

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http://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-soup-recipe1

27 Servings

Ingredients:

● 5, 3-pound butternut squashes or 15 pounds, peeled and seeded (save seeds for roasting)

● 1 stick plus 1 tablespoon unsalted butter

● 3 large onion, chopped

● 4.5 quarts or 18 cups chicken stock

● 9 tsp chicken Better Than Boullion

● 2 ¼ quarts or 9 cups water

● Nutmeg

● Cinnamon

● Chili

● Salt and black pepper

Directions:

1. Peel and cut squash into 1-inch chunks. Save the seeds!

2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add

squash, stock, 2 tsp chicken bouillon, and 2 cups water .

3. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

4. Remove squash chunks with slotted spoon and place in a blender and puree or can use

hand emersion blender!

5. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

6. Season squash seeds with salt, pepper, sugar, cinnamon, nutmeg, chili and cover with tin

foil and roast at 350 F.

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Parmesan Zucchini Recipe: http://www.myrecipes.com/recipe/grilled-zucchini-sea-salt

Servings: 27

Ingredients

● ⅓ cup olive oil

● 1.5 teaspoon coarse sea salt

● 1.5 teaspoon freshly ground black pepper

● 14 medium zucchini, cut in half, and cut into thirds in spear shape

● ½ cup parmesan cheese

Directions:

1. Coat zucchini spears in olive oil, salt, and pepper and place on half sheet tray.

2. Place under a salamander set to high heat.

3. Broil zucchini until brown color begins to develop, at this time take zucchini out of

salamander and toss in the parmesan.

4. Return spears to high heat salamander and broil until golden brown but still crisp.

13

Farro with Mushrooms Recipe:

https://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms

27 servings

*We need the farro to be fairly tight meaning cooked enough where it is not liquidy, we need it

more starchy. We will be plating on flat plates instead of the bowl plates like we had previously

talked about. Therefore, we need the farro to be sturdy enough to hold its circle shape on the

plate and support the zucchini and chicken!

Ingredients:

● ~⅓ cup Chicken Better Than Boullion

● ~4 quarts water (add additional 1-2 cups on day of meal)

● 7 cups farro

● ⅓ cup olive oil

● 2 large finely chopped onions

● 5.5 pounds or 9 packages of cremini mushrooms cleaned, trimmed and sliced

○ Clean the mushrooms but save the stems, chop up finely, and add when

sauteeing onions!

● Salt and Pepper to taste

● 9 large garlic cloves, minced

● 3 tablespoons chopped fresh rosemary (about one bunch)

● 2 ½ cup dry white wine

● ~1 ½ cups Parmesan cheese (wait to add on meal day)

● 1 cup or half bunch chopped fresh parsley (wait to add on meal day)

Directions:

1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion and finely

chopped mushroom stems. Cook, stirring, until onions begin to soften, about three

minutes.

2. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often for a few minutes.

3. Add the farro and cook, stirring, until the grains of farro are separate and begin to crackle, about two minutes.

4. Stir in the wine and cook, stirring until the wine has been absorbed.

5. Add bouillon and all but a few cups of water, and bring to a simmer.

6. Cover and simmer ~45 minutes or until the farro is tender; some of the grains will be beginning to splay.

7. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There

should be some liquid remaining in the pot but not too much. Cover and let stand.

8. Just before serving, bring back to a simmer and add all the mushrooms and cook

for another few minutes to cook mushrooms until tender. Add some water if needed

and add the Parmesan, parsley and pepper, and stir together right before serving.

Remove from the heat and serve.

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Spinach and Feta Chicken Roulade Recipe: http://abc.go.com/shows/the-

chew/recipes/spinach-and-feta-chicken-roulade-michael-symon Yields 27 servings or ~81 slices

Ingredients

● 1 cup olive oil (divided)

● ~3.5 cups onion or 2.5 large onions (minced)

● 14 cloves garlic (minced)

● 7 bags or 3.4 pounds spinach

● 6 ¾ cups mozzarella cheese, shredded

● 7 lemons (zested) - save inside of lemons for using lemon juice in drink!

● crushed red pepper (to taste)

● salt and pepper (to taste)

● 10 pounds (10 breasts) boneless, skinless chicken breasts (pounded to 1/4-inch)

● Transglutiminase for glueing meat

Garnish

● 2 bunches flat leaf parsley (finely chopped)

● ¾ cup olive oil

Directions Prep Day:

1. For the Filling: in a large sauté pan over medium high heat, add 1/ 2 cup olive oil, onions,

and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing

the spinach to wilt a little with each addition, season with Kosher salt and freshly ground

black pepper. Remove from heat, and allow to cool to room temperature.

2. Roughly chop the spinach mixture and add to a medium bowl, along with mozzarella

cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if

desired. Fold together until combined.

3. For the Chicken Roulade: butterfly each chicken breast and pound to ¼ inch thick.

Season with salt and pepper. Add spinach mixture to the center of the pounded chicken,

add transglutiminase to the circumference of the chicken. Role the chicken tightly and

roll it in the plastic wrap also very tightly. Swist the end of the plastic wrap and tie so no

air is in the chicken roulades. Label and store in fridge for baking the next day.

4. On day of meal day: Take chicken roulades out of fridge and unwrap from plastic wrap.

Let chicken come to room temp for an hour and lightly coat in ½ cup olive oil. Bake in

375 F oven for ~15 minutes or until the outside is golden brown and the internal temp

reads 165 F. Increase temp or switch to broil if need be. Take chicken roulade out of oven

and let rest for 5 minutes before cutting. Need to get 10 slices from each roll. Garnish

with parsley and drizzle with olive oil.

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Lemon Cake Recipe:

http://allrecipes.com/recipe/241711/lemon-cake-from-scratch/

Yields 40 servings or 2 half sheet trays

Ingredients:

● 5 cups all-purpose flour

● 2 tablespoon lemon zest

● 1 teaspoon salt

● 1 teaspoon baking powder

● 1 teaspoon baking soda

● 2 cups unsalted butter at room temperature

● 3 cups white sugar

● 4 large eggs

● 6 large egg yolks

● 4 tablespoons fresh lemon juice from 2 lemons

● 2 cups low-fat buttermilk

● 3 teaspoons ground lavender

Directions:

1. Preheat oven to 350 degrees F. Spray two half sheet pans with nonstick spray and cover bottom with half sheet of parchment paper.

2. Whisk flour, lemon zest, lavender, salt, baking powder, and baking soda together in a

bowl.

3. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well

after each addition before adding the next. Beat lemon juice into butter mixture. Beat

flour mixture, alternating with buttermilk, into butter mixture until batter is just

combined. Divide batter between the prepared pans.

4. Bake in the preheated oven until cake pulls away from sides of pan and cake springs up when touched in the middle. ~20-35 minutes - keep checking cake!

5. Cool cakes in pans for 10 minutes and run a knife on edges so cake does not stick to pan.

6. Trim edges off cake evenly. Carefully measure with a ruler 3 inch x 3 inch servings

and cut. Top with a thin layer of greek yogurt glaze and garnish with candied lemon

peel.

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Greek Yogurt Glaze Recipe:

http://allrecipes.com/recipe/214702/yogurt-glaze/

Yields 2 cups, 1 tablespoon per serving

Ingredients:

● 2 cups Greek yogurt

● 2 teaspoon vanilla

● 1 cup confectioners sugar

Directions:

1. Combine all ingredients, stirring well, more sugar can be added if need to thicken glaze.

2. Cover and chill in refrigerator for at least an hour or until ready to serve. _____________________________________________________________________________

Lavender Candied Lemon Peel Recipe:

http://allrecipes.com/recipe/214702/yogurt-glaze/

Yields ~60 peels

Ingredients:

● 3 lemons, zested with zester

● 1 cup granulated sugar

● 1 cup water

● 1 teaspoon ground lavender plus ½ cup granulated sugar

Directions:

1. Zest 3 lemons with zester to make thin strings.

2. In a small saucepan add water and sugar, bring to a simmer. Cook lemon peels for ~ 15

minutes or until tender.

3. Drain lemon peels on cooling rack, while they cool mix the ½ cup sugar and 1 teaspoon of ground lavender together. Once cooled toss peels in lavender sugar and store in bag.

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Mint Lemonade Spritzer Recipe:

Yields 7 liters or 29 cups

Ingredients:

● 7 liters seltzer water

● Lemon juice from 10 lemons

● 4 cups granulated sugar

● 4 cups water

● 2 bunches bruised fresh mint (large stems cut off, only use sprigs of mint NOT CHOPPED)

● Any leftover lemons/lemon juice from unused lemons

Directions:

1. Add sugar, water, and one bunch of mint to a medium saucepan and heat on medium heat until sugar has dissolved and liquid becomes syrupy.

2. Add mint simple syrup, seltzer water, fresh mint, and lemon juice to a large serving dish.

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Grocery List

We did not have much issues with our grocery list specifically it was fairly clear cut and

many of the same items were cross-utilized for multiple recipes. This helped to reduce cost,

decrease waste, and overall increased the “sustainability factor” of our meal. For example, we

decided to garnish our butternut squash soup with seeds saved from the squash, instead of

outsourcing further and using another seed such as pumpkin, sunflower, etc. This would have

required us to buy another ingredient and our cost for the appetizer recipe would have increased.

However, Michael reached out to us about a group prior to ours who also made butternut squash

soup not having enough with using 10 pounds of butternut squash. On our grocery list we had

originally ordered 10 pounds of butternut squash, however Michael advised us to bump it up to

15 pounds, to make sure we had enough.

Also the issue with not being able to use lemonade mix had to be fixed on our grocery list

by replacing the lemonade mix with more fresh lemons for hand squeezed lemon juice. In terms

of accounting, we basically did an even exchange (cost wise) with the lemonade mix and fresh

lemons. Further, close to service time, Rhonda suggested adding fresh strawberry to our dessert

plate. We had not ordered strawberries on our grocery list, but we had an extra case of

strawberries which we used for our dessert.

We also had quite a bit of zucchini leftover after our meal because we predicted cutting

each zucchini in half and then cutting 3 spears from each of these halves. We were predicting

that 3 spears pers portion was what we would plate. However, once we cut them into spears, we

realized these spears were a bit too big, so we decided to cut each half into 4 or 5 spears. This

worked better for the presentation of our dish, but again we had a lot of zucchini leftover from

this minor issue.

Finally we had a lot of farro leftover from our meal. At least 10 portions was left over if

not more, which seemed very wasteful. Only one group member had experience with cooking

farro, but we were all unsure about the cooking equivalents for this grain as many of the

resources we searched online seemed inconclusive. We did not want to run out of the farro side,

so we decided to play it safe and cook a bit more than what our recipe called for. I suppose we

should have refrained from doing this as there was so much farro leftover.

Produce

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Whole Unpeeled Butternut Squash 5, 3-pound squashes or 15 pounds total

Large Sweet Onions 10 each

Medium Zucchini 14 each

Cremini/Baby Bella Mushrooms 9, 10 oz-packages or 5.5 pounds total

Fresh Garlic 3 large each

Fresh Rosemary 1 large bunch

Fresh Parsley 3 large bunches

Fresh Spinach 7, 8 oz bags or 3.4 pounds total

Fresh Lemons 17 each

Fresh Mint 2 large bunches

Meat

Boneless, Skinless Chicken Breast 11 pounds or 11 large breasts total

Dairy and Cheese

Butter (salted) 3 pounds

Low moisture Shredded Mozzarella Cheese 6 3/4 cups

Eggs 1 dozen

Low-fat Buttermilk 2 cups

Plain Greek Yogurt (unsweetened) 2 cups

Baking & Spices

Granulated sugar 8 cups

Pure Vanilla Extract 2 teaspoons

Confectioners Sugar 1 1/2 cups

Baking Soda 1 tsp

Baking Powder 1 tsp

Salt 5 tbsp

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Crushed Red Pepper 1 tbsp

Ground Black Pepper 3 tbsp

Chicken Flavor Better Than Boullion 1 jar

Chili Powder 2 tsp

Cinnamon 2 tsp

Nutmeg 3 tsp

Vegetable Oil 2 tbsp

Honey 2 tbsp

Active Dry Yeast 2 packets

Rye Flour 3 cups

Bread Flour 6 cups

All-purpose Flour 5 cups

Grocery

Chicken Stock 4.5 quarts or 18 cups

Olive Oil 3 cups

Grated Parmesan Cheese 1, 8 oz container

Whole Farro 7 cups

Dry White Wine 2 1/2 cups

Seltzer Water (no sugar) 7 liters

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Production Sheet

There were two production sheets used for this project. One was created for prep day, and

the other was for meal 2 day. These were detailed tables consisting of 30 minute increments for

prep day, and 15 minute increments on meal 2 day. On meal prep day, we planned on cooking

the farro, bread, butternut squash soup, lemon cakes and candied lemon peels. The greek yogurt

sauce, as well as the chicken roulade was to be prepared and stored in the fridge overnight.

Most of the tasks on the meal prep production sheet were followed, but time became

limited and some adjustments were made. Because of a lack of proper equipment, slicing the

butternut squash for the soup took longer than anticipated. We were able to cut it and store it in

the fridge to finish the next day. We also saved the greek yogurt sauce recipe for the next day.

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Guest Evaluations of Meal

The evaluation forms quantified our group's success in multiple areas relating to service

and the food served. Food items were evaluated on a point scale (1 = excellent and 5 = bad).

Although we served 22 guests with no take outs, a total of 20 filled out the evaluations which

gave us a great idea of how guests enjoyed their food. Averages for each meal component were

calculated by adding up all the points, and dividing by the amount of evaluations we got back

which was 20. This gave us an average score again relating back to the point scale. Overall all

our food items were in the 1 range, with no averages below a 2. This suggests that guests were

extremely satisfied with the food served, and all food was rated in the excellent range.

In terms of other service ratings such as: server ambiance, decor, value for your money,

overall experience, etc guests were instructed to evaluate this section with no point scale. In this

section guests put a checkmark in boxes which included excellent, very good, good, average, and

poor. The average for this section was calculated by theoretically matching a point scale to these

qualitative evaluations, where excellent counted for 5 points, very good counted for 4 points, and

so on. Because there were 20 guests that filled out the evaluations, each service rating was

allotted a maximum of a total of 100 points (5 being the best x 20 evaluations). Each service

received an average score in the 90 percentile besides the dining room decor. The average for

dining room decor fell in the 80 percentile which could be attributed to our group forgetting to

put vines as we had planned. Also, some guests mentioned a centerpiece would have been a nice

touch; this too could be attributed to the lower average for this section.

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Comments Great food and service Lemonade Spritzer was wonderful Delicious! I prefer a richer, creamier butternut squash soup My first experience with farro, not bad just different Great job - thank you! Loved it - server a pro! Excellent job! Chicken roulade tasty, but could have used more cheese Farro was a bit bland, could only taste the nutty flavor Parmesan zucchini didn’t taste like parmesan Lemon cake was delicious but cake was a little dense/dry Lemonade Spritzer was light and refreshing, slightly too

sweet Rye bread had good composition but a little crumbly Chicken Roulade was perfectly done Not enough parmesan on zucchini Lemonade Spritzer would be great with vodka LOL Butternut squash soup had great taste but could have been

hotter Farro was omg delicious Lemon cake was delicious/refreshing One of the most impressive meals I’ve had here. But could

have used centerpieces on the table Butternut squash soup had rich, complex flavor, great heat Chicken roulade was SO tender and flavorful Farro was yummy but needed more salt and cheese Lemon cake had good flavor, very heavy not light Best food I’ve had from these lunches and I’ve been coming

here for years - lovely and delicious Zucchini cooked nicely Lemon cake was wow, so flavorful with the lavender, not too

sweet Great effort by servers and music provided enjoyable

ambiance Loved the mushrooms in the farro Lemonade Spritzer was refreshing, would be lovely with

Prosecco Chicken was tender and flavorful Farro was lovely Best meal of the semester! Big tables - too close together Entree had excellent flavor and presentation - portions were

a bit too big Best entree this year

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Evaluated Service Average Score

(100% =

excellent)

Food Taste 95%

Food Appearance 96%

Food Temperature 92%

Server Ambiance 96%

Value for Your

Money 99%

Dining Room

Decor 85%

Overall Experience 94%

Evaluated Food

Item

Average Score

(1 = excellent, 5 =

bad)

Mint Lemonade

Spritzer 1.2

Rye Bread 1.2

Butternut Squash

Soup 1.8

Chicken Roulade 1.1

Farro with

Mushroom (side) 1.4

Parmesan

Zucchini (side) 1.6

Lemon Cake 1.6

Evaluation Sheet We want to know what you thought of our meal. Let us know! Thank you!

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Excellent Very Good Good Average Poor

Food Taste

Food Appearance

Food Temperature

Server Ambiance

Value for your Money

Dining Room Decor

Overall Experience

Comments

Scale (1=excellent); (5=bad)

Food Item Score Average Comments

Mint Lemonade

Spritzer

Rye Bread

Butternut Squash

Soup

Chicken Roulade

Farro with Mushroom

Side

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Parmesan Zucchini

Side

Lemon Cake

HACCP

Internal Temperature Record

Date Food Item Actual

Temperature

Actual Time

(seconds)

Minimum

Required

Temperature

Minimum

Required Time

(seconds)

04/11/17

Chicken Breast

(Boneless,

Skinless) stuffed

& cooked 165ºF

15 secs

11:55 am

165ºF 15

04/11/17

Farro with

Mushroom Side

(reheated) 166ºF

15 secs

11:48 am

165ºF 15

04/11/17

Butternut

Squash Soup

(cooked) 155ºF

15 secs

11:15 am

135ºF 15

04/11/17 Zucchini (side) 140ºF 11:50 am 135ºF

04/10/17

Greek Yogurt

Sauce for

Dessert 41ºF 10:40 am

41ºF

We did not have any trouble taking temperatures of foods. Each group member was

printed out a HACCP sheet which each member utilized and then we combined all the

times/temps into one HACCP sheet to make sure all temperatures were accounted for. When

temping the chicken we took the temperature of the largest chicken breast, so if the largest read

165 F or more, the smaller breasts would also be cooked at the proper temp. There were a few

remarks that our soup was not as warm as expected once it got to the customer. Although we

took the temperature of this food once it was cooked, we had let it cool off a bit before serving.

Also the bowel we plated the soup most likely added to the drop in temperature of the soup.

Although this is not a potentially hazardous food, customers would have liked a warmer soup so

it was just a quality issue rather than a safety issue. Further, we had somewhat of a difficult time

reheating the farro on the day of meal day. The farro was fairly thick, so heat was not penetrating

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the farro all that well. We had to keep the temperature on low so we did not burn the bottom of

the pan. We had to keep a close eye on the farro and stir it very frequently so it did not burn and

reheated evenly. This was kind of a pain, so we ended up dividing the farro into two pans, which

worked out a bit better. Eventually both farro’s got hot enough to serve, right before service.

Description of Dining Room

In order to create an atmosphere fitting for a Great Gatsby themed dinner, I chose

decorations that were meant to show off the fashionable but gaudy nature of parties in the

1920’s. The black and gold of the tablecloths and napkins are the colors of choice in Gatsby’s

parties, referencing the sleek colors of dresses and suits worn to these parties. The centerpieces

that had been selected to use were strands of plastic ivy and electric candles. In the Great Gatsby,

raw ivy was used as a descriptor of Gatsby’s mansion, to symbolize his recent rise to wealth and

the contrast it has to those who come from “old money.” Candles, which are typically associated

with romantic dinner, signified the romance plot at the center of the novel between Daisy and

Gatsby. While these were not placed on the table due distractions of cooking on meal day, this

was these were the ideas associated with the centerpiece. The water pitchers were wrapped in the

same color cloth napkins used by the guests to prevent the condensation from the pitcher from

dripping onto plates when it was poured. The silverware and glasses were placed on the table

before the guests arrived following proper table setting etiquette, and the napkins folded nicely

and placed in the glasses for to add to the classy presentation. A double-sided clear plastic menu-

holder was used to display menu description on one side and fact sheet for the book on the other

side.

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Pictures of Meal

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Accounting

Summary

The cost goal for this meal was $8.00, plus or minus $0.50, and the final cost of our Great

Gatsby-themed meal was $8.42 per person, which is within this range.

The most expensive ingredient in our meal was by far the chicken breasts, which at $2.32

per serving accounted for over one-quarter of the total meal cost. This was not surprising since

meats tend to be expensive, and boneless, skinless chicken breasts have minimal waste. Other

high-cost ingredients included the spinach, baby bella mushrooms, and chicken stock. In the

mushroom farro, we replaced all of the stock with bouillon to cut down on costs, but we were

unwilling to make this substitution for the butternut squash soup for fear it would lower the

quality. We also reduced the amount of spinach in the chicken roulade to help bring down the

cost of the entree.

The least expensive ingredients were those used to make our baked goods, such as all-

purpose flour, granulated sugar, buttermilk, and confectioner’s sugar, as well as the cooking oil

because the amount used was so small.

The most frequently used ingredient in this meal was lemons; lemon zest was used in the

chicken roulade filling and the lemon cakes, and lemon juice was also used in the lemon cakes as

well as the mint lemonade spritzers. The garnish for the lemon cakes was also made of candied

lemon peel. Fortunately, lemons are relatively inexpensive and their flavor goes a long way.

Planning this meal made it very clear that you do not always need a lot of money to be

able to prepare fancy, gourmet dishes.

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Accounting sheets

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