A Taste of Fall

Tanvi Dalal
Ashley Kravitz
Meijuan Zeng
Nicole Ramos
Julie Bottini

Livingston Faculty Dining Commons

Lunch served on October 7th
Faculty Lunch
Approximately 100 faculty/staff
Theme: A Taste of Fall

Menu
Butter Pecan Mashed Sweet Potatoes
Curried Butternut Squash Soup
Cranberry Sauce
Roasted Turkey
Roasted Brussel Sprouts
Glazed Apple Pork Chop
Pumpkin Lasagna
Spinach Apple Salad
3

Marketing
Facebook Post

Twitter Post
Promotional Poster

Forecasting + Ordering of Food

Forecasted Number of guest: 100
How much of each item did you prepare?
1.) Mashed Sweet Potatoes: 50 cups
2.) Butternut Squash Soup: 100 cups
3.) Cranberry Sauce: 12.5 cups
4.) Roasted Turkey: 37.5 lbs
5.) Brussel Sprouts: 37.5 lbs
6.) Pork Chops: 25 lbs
7.) Pumpkin Lasagna: 50 lbs
8.) Salad: 25 lbs

Ordering Sheet
6

Recipes and Expansions

9

Butter Pecan Mashed Sweet Potatoes

Yield: 4 servings (4 oz each)
4 sweet potatoes (about 2 pounds) $
1 1/2 tablespoons butter $
2 tablespoons fat-free milk $
1/4 teaspoon salt $
1/4 cup chopped pecans, toasted
Preparation
. 1. Pierce each potato with a fork 3 to 4 times on
each side. Wrap each potato in a damp paper towel.
Microwave at HIGH 8 minutes, turning after 4
minutes. Cool slightly. Cut potatoes in half; scoop
pulp into a bowl. Mash pulp.
. 2. Heat butter in a small saucepan over medium
heat; cook 3 minutes or until browned. Stir butter,
milk, and salt into potato pulp. Top with pecans.

10

Butter Pecan Mashed Sweet Potatos

Recipe Expansion

Nicole Ramos

Original Recipe

Originial Recipe (4 servings)

Expanded Recipe (100

servings)

INGREDIENTS

ORIGINAL AMT.

CONVERTED
MEASUREMENTS

MULTIPLY
ING
FACTOR

EXPANDED
MEASUREM
ENTS

PURCHASE
UNITS

Sweet Potatoes

4 sweet
potatoes

2 pounds

25

50 lb

50 lb

Butter

1.5
tablespoons

0.05 lb

25

1.25 lb

1.25 lb

Fat-free Milk

2 tablespoons

1 fl oz

25

25 fl oz

0.20
gallon

Salt

Teaspoon

Teaspoon

25

1.32oz

1.32 oz

Pecans

cup

0.522 lb

25

13.05 lb

13.05 lb

Serving Size: cup for 4 servings

cup for 100 servings

11

Nicole Ramos

Costing of Butter Pecan Mashed Sweet Potatoes

Number of Portions: 100 servings
Portion Size- 4 oz

Ingredients

Cost per portion- $1.56

Recipe Quantity (EP)

Cost ($)

Total Cost

Weight

Sweet
Potatoes

50lb

Butter

1.25 lb

Fat-Free Milk

Volume

Count

25 fl oz

APC/Unit

Yield %

EPC/Unit

$0.86/lb

80%

$1.075/lb

$53.75

$2.42/lb

100%

$2.42/lb

$3.03

$0.021/fl oz

100%

$0.021
/fl/oz

$0.53

Salt

1.32 oz

$0.23/oz

100%

$0.23/oz

$0.30

Pecans

13.05 lb

$7.54/lb

100%

$7.54/lb

$98.40

Total Cost:

$156.01

12

Curried Butternut Squash Soup

Total Time: 40 mins
Prep Time: 15 Min
Yield: 4 servings (1 serving is 1 1/2 cups)
Ingredients:
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into
1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Directions:
Heat oil over medium heat in a stockpot. Add onions and
garlic and saute until soft about 6 to 7 minutes. Add butternut
squash, broth, curry powder and salt and bring to boil. Reduce
heat and simmer until squash is tender, about 12 to 15
minutes. Remove from heat stir in honey and puree with an
immersion blender until smooth. Season with salt, to taste.

13

Original Recipe

Original Recipe (1 cup)

Expanded Recipe (1 cup))

INGREDIENTS

ORIGINAL AMT.

CONVERTED
MEASUREMENT
S

MULTIPLY
ING
FACTOR

EXPANDED
MEASUREM
ENTS

PURCHASE
UNITS

Canola oil

1 tbsp

fl oz.

25

12.5 fl oz

12.5 fl oz

Medium Onion, chopped

2 cups

1.03 lbs

25

25.75 lbs

25.75 lb

Minced Garlic

2 cloves

oz.

25

oz

oz

Butternut Squash, peeled, seeded

2 lbs

2.5 lbs

25

62.5 lbs

62.5 lbs

Low Sodium Chicken Broth

6 cups

48 fl oz

25

1200 fl oz

7.14 gallon

Curry Powder

1 tbsp+ 1 tsp

1 oz

25

25 oz

25 oz

Salt

tsp

1/10 oz

25

2.5 oz

2.5 oz

Honey

2 tbsp

2 oz

25

50 oz

50 oz

Plain low-fat yogurt

4 tsp

.72

25

18 oz.

18 oz.

serving size:4 servings ( cup each)

100 cups
Ashley Kravitz

14

Ingredients

Recipe Quantity (EP)

Weight

Canola Oil

Cost ($)

Total Cost

Volume

Count

APC/Unit

Yield %

EPC/Unit

12.5 fl oz

$0.46/ fl oz

100%

$5.75/fl oz

$5.75

Medium Onion

25.75 lbs

$0.19/lb

88%

$4.89/lbs

$0.22

Minced Garlic

oz

$0.84/oz

100%

0.28/oz

$0.28

Butternut Squash

62.5 lbs

$0.38/lb

84%

$23.75/lb

$0.45

.063/fl oz

100%

.063/fl oz

$3.02

Low Sodium
Chicken Broth

1200 fl oz

Curry Powder

25 oz

$0.74/oz

100%

$18.50/oz

$18.50

Salt

.16 lb

$.20/lb

100%

.20/lb

$0.03

Honey

50 oz

$0.74

100%

$0.74

$0.74

Plain low-fat yogurt

18 oz

$0.44/oz

100%

.44/oz

$7.92
$36.91

Total Cost:

Ashley Kravitz

15

Cranberry Sauce
Yield: 3 cups (serving size: 2 tablespoons)
1 1/2 cups sugar $
3/4 cup fresh orange juice (about 3 oranges) $
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tablespoon grated orange rind $
Preparation:
Combine first 6 ingredients in a medium saucepan; bring to
a boil over medium-high heat. Reduce heat to medium; cook
12 minutes or until cranberries pop. Remove from heat; stir
in rind. Cool completely. Serve chilled or at room
temperature.

16

Cranberry Sauce

Recipe Expansion

Meijuan Zeng

Original Recipe

Original Recipe (6 tbsp)

Expanded Recipe (200 tbsp)

INGREDIENTS

ORIGINAL AMT.

CONVERTED
MEASUREMENT
S

MULTIPLY
ING
FACTOR

EXPANDED
MEASUREM
ENTS

PURCHASE
UNITS

sugar

1 1/2 cups

2/3 lb

33

22lb

22 lb

fresh orange juice

cups

3 medium oranges

33

99 medium
orange

99 medium
orange

ground cinnamon

1/2 tsp

0.042oz

33

1.38oz

1.38oz

ground ginger

1/4 tsp

0.021oz

33

0.69oz

0.69oz

ground cloves

1 dash

0.010oz

33

about 0.33
oz

about 0.33oz

fresh cranberries

1 package

12oz

33

396 oz

24.75lb

grated orange rind

1 tbsp

0.50fl.oz

33

16.5fl.oz

11 medium
orange

serving size: 2 tbsp, yield: 3 cups

100 cups at 2 tbsp each

17

Number of Portions:

100

Portion Size:

2 tbsp

Cost per portion:

$1.40

Costing of Cranberry Sauce

Meijuan Zeng

Ingredients

Recipe Quantity (EP)

Weight

Volume

Count

APC/Unit

Yield %

EPC/Unit

Sugar

22lb

0.99/lb

100%

0.99/lb

$21.78

fresh orange juice

99 medium oranges

0.28/orange

100%

0.28/orange

$27.72

ground cinnamon

1.38oz

1.39/oz

100%

1.39/oz

$1.92

ground ginger

0.69oz

1.02/oz

100%

1.02/oz

$0.70

ground cloves

0.33oz

1.17/oz

100%

1.17/oz

$0.39

fresh cranberries

24.75lb

2.99/lb

95%

3.15/lb

$77.90

grated orange rind

11 medium oranges

0.28/orange

40%

0.7/orange

$7.70

Total Cost:

Cost ($)

Total Cost

$138.11

18

Roasted Turkey

Yield: 12 servings (serving size: about 6 ounces turkey)

Ingredients
12 pieces, 6 ounces of turkey breast (72 ounces)
6 tablespoons thyme
1 bunch of sage
6 garlic cloves
1 medium onion (1 cup chopped)
2 tablespoons butter, softened
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup water
Preheat oven to 500.Mix 4 thyme sprigs, sage leaves, garlic,
medium onion, butter, 1 1/2 teaspoons salt, and 3/4 teaspoon
pepper. Rub butter mixture over breast and Pour 1 cup water in
bottom of a roasting pan. Place roasting rack in pan. Arrange
turkey, on roasting rack. Bake at 500 for 30 minutes.Reduce oven
temperature to 350 (do not remove turkey from oven).Bake

turkey at 350 for 1 1/2 hours. (Shield turkey with foil if it

browns too quickly.) Remove turkey from the oven; let stand
20 minutes.

19

Roasted Turkey Expansion

Julie Bottini

20

Roasted Turkey Costing

Julie Bottini

Julie Bottini
21

Roasted Brussel Sprouts

Yield: 4 servings (serving size: about 3/4 cup) (6 ounces)
Ingredients
2 tablespoons olive oil
1 cup thinly sliced shallots
2 garlic cloves, minced
1 teaspoon brown sugar
3/4 pound Brussels sprouts, trimmed and thinly sliced
lengthwise
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper ounces
Preparation:
Heat a large stainless steel skillet over medium-high heat. Add oil to
pan; swirl to coat. Add shallots; saut 3 minutes or until almost
tender, stirring occasionally. Add garlic; saut 30 seconds, stirring
constantly. Add sugar and Brussels sprouts; saut 5 minutes or until
brown, stirring occasionally. Sprinkle with salt and pepper; toss.

22

Original Recipe

Originial Recipe (6 tbsp)

Ingredients

Original amt

Expanded Recipe (200 tbsp)

CONVERTED
MEASUREMENT
S

MULTIPLYI
NG
FACTOR

EXPANDED
MEASUREME
NTS

PURCHASE
UNITS

Olive Oil

1 tbsp

fl oz.

25

12.5 fl oz

12.5 fl oz

Thinly Sliced Shallots

2 cups

1.03 lbs

25

25.75 lbs

25.75 lbs

Garlic Cloves

2 cloves

oz.

25

oz

oz

Brown Sugar

2 lbs

2.5 lbs

25

62.5 lbs

62.5 lbs

Brussel Sprouts

6 cups

3.13 lbs

25

78.25 lbs

78.25 lbs

Salt

1 tbsp+ 1 tsp

1 oz.

25

25 oz

25 oz

Ground Black Pepper

2 tbsp

oz

25

12.5 oz

12.5 oz

serving size:4 servings ( cup each)

100 cups at cup each

Ashley Kravitz

23

Number of Portions: 100 at cup each

Ingredients

Recipe Quantity (EP)

Weight

Volume

Count

APC/Unit

Yield %

EPC/Unit

Olive Oil

12.5 fl oz

$0.15/z fl oz

100%

$0.15

$1.88

Shallot

25.75 lbs

$0.46/lb

100%

$0.19/lb

$4.89

Garlic Cloves

oz

$0.84/oz

100%

$0.28/oz

$.09

Brown Sugar

62.5 lbs

$0.46/lb

100%

$0.46/lb

$28.75

Brussel Sprouts

78.25 lbs

$3.90/lb

76%

$5.13/lb

$128.25

Salt

25 oz

$0.23/oz

100%

$0.23/oz

$5.75

Black Pepper

2.5 oz

.70/oz

100%

$.70/0z

$1.75

Total Cost:

Cost ($)

Total Cost

$171.36

Ashley Kravitz

24

Apple Glazed Pork Chop

Yield: makes 4 servings (4 oz. portions)
Ingredients:
4 (3/4 inch) thick pork chops (4 oz each) Total- 16 oz
1 teaspoon olive oil
2 tablespoons brown sugar
1/4 tsp salt and tsp pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
Directions
Preheat oven to 175 degrees F. Heat a large skillet over medium-high heat.
Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes,
turning occasionally, or until done. Transfer to a warm dish, and keep
warm in the preheated oven.In a small bowl, combine brown sugar, salt
and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown
sugar mixture and apples. Cover and cook until apples are just tender.
Remove apples with a slotted spoon and arrange on top of chops. Keep
warm in the preheated oven. Continue cooking sauce uncovered in skillet,
until thickened slightly. Spoon sauce over apples and chops. Sprinkle with
pecans.

25

Apple Glazed Pork Chop

Recipe Expansion

Original

Tanvi Dalal

Original Recipe (4 servings)

Expanded Recipe
(100 servings)

INGREDIENTS

ORIGINAL AMT.

CONVERTED
MEASUREMENTS

MULTIPLYING
FACTOR

EXPANDED
MEASUREMENTS

PURCHASE
UNITS

Thick Pork Chops (3/4th inch)

1 lb

25

25 lbs

25 lbs

Olive Oil

1 tsp

1 tsp

25

25 tsps

0.0013 gal

Brown Sugar

2 tbsp

0.062 lbs

25

1.55 lbs

1.55 lbs

Ground Cinnamon

tsp

tsp

25

3.125 tsps

0.032 lbs

Ground Nutmeg

tsp

tsp

25

3.125 tsps

0.032 lbs

Unsalted Butter

2 tbsp

0.062 lbs

25

1.55 lbs

1.55 lbs

Tart Apple- peeled, cored and sliced

1 lb

25

25 lbs

25 lbs

Salt

1/4 tsp

tsp

25

6.25 tsps

1.62 lbs

Pepper

1/3 tsp

tsp

25

8.3 tsps

0.086 lbs

Serving Size: 4 oz portions, yield: 4 servings

100 servings at 4 oz portions

each

26

Costing of Apple Glazed Pork Chop

Number of Portions: 100 servings
Portion Size- 4 oz

Ingredients
Recipe Quantity (EP)

Weight

Thick Pork Chops

Olive Oil

25 lbs

Volume

Cost per portion- $1.77

Cost ($)
Count

0.0013 gal

Tanvi Dalal

Total Cost

APC/Unit

Yield %

EPC/Unit

6.33/lb

57%

11.1/lb

$158.17

59.5/gallon

100%

59.5/gallon

$0.08

Brown Sugar

1.55 lbs

0.464/lb

100%

0.464/lb

$0.72

Ground Cinnamon

0.032 lbs

22.23/lb

100%

22.23/lb

$0.71

Ground Nutmeg

0.032 lbs

17.52/lb

100%

17.52/lb

$0.56

Unsalted Butter

1.55 lbs

2.42/lb

100&

2.42/lb

$3.2

Tart Apple

25 lbs

0.47/lb

78%

0.6/lb

$11.7

Salt

1.62 lbs

0.2/lb

100%

0.2/lb

$0.12

Pepper

0.086 lbs

11.15/lb

100%

11.15/lb

$1.00

Total Cost:

$176.86

27

Pumpkin Lasagna

Yield:
Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and
chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter
Directions:
In a large nonstick frying pan, heat the oil over moderately low heat. Add
the onions and cook, until translucent, about 5 minutes. Increase the heat
to moderately high and add the chard, salt, pepper, sage, and tsp
nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in
the pan, 5 to 10 minutes. Heat oven to 400. In a medium bowl, mix
together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the
remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage,
and 1/4 teaspoon nutmeg. Pour the milk into an 8-by-12-inch baking dish.
Top the milk with one third of the noodles, then spread half the pumpkin
mixture over the noodles. Layer half the Swiss chard over the pumpkin
and top with a second layer of noodles. Repeat with another layer of
pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of
pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of
the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with
the butter. Cover with aluminum foil and bake for 20 minutes. Uncover
and bake until golden, about 15 minutes more.

28

Recipe Expansion

Pumpkin Lasagna
Original

Nicole Ramos

Original Recipe

INGREDIENTS

ORIGINAL AMT.

CONVERTED
MEASUREMENTS

Expanded Recipe
MULTIPLYING
FACTOR

EXPANDED
MEASUREMENTS

PURCHASE
UNITS

Olive Oil

2 tbsp

1 fl oz

12.5

12.5 fl oz

12.5 fl oz

Onions, chopped

2 medium onions

.4lb

12.5

5 lbs

5 lbs

Swiss chard, tough stems removed, chopped

2 lb

2 lb

12.5

25 lbs

25 lb

Salt

2.25 tsp

2.25 tsp

12.5

5.93oz

5.93oz

Fresh-ground black pepper

1 tsp

1 tsp

12.5

1.04oz

1.04oz

Dried Sage

1 tsp

1 tsp

12.5

.38oz

.38oz

Granted Nutmeg

.5 tsp

.5 tsp

12.5

.50oz

.50oz

Canned Pumpkin Puree

3 cups

28oz

12.5

350oz

21.9 gallons

Heavy Cream

1.5 cups

12 fl oz

12.5

150 fl oz

1.17 gallons

Granted Parmeasan

1.5 cups

0.78lb

12.5

9.75lbs

9.75 lbs

Milk

.5 cup

4 fl oz

12.5

50 fl oz

50 fl oz

Non-boil Lasagne Noodles

9 (about 6oz)

9 (about 6oz)

12.5

113 (75oz)

4.69 lbs

Butter

1 tbsp

0.031lb

12.5

.39lb

.39lb

Serving Size: 8 oz, 100 servings

29

Nicole Ramos

Pumpkin Lasagna Costing

30

Spinach Apple Salad

TOTAL TIME: Prep/Total Time: 20 min.
Yield: 4-6 servings (8 oz each)
Ingredients:
2 tablespoons cider vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup diced unpeeled apple
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine
Directions
1.

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple,
onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes.

2.

Just before serving, combine spinach and romaine in a large salad bowl;
add dressing and toss.

31

Recipe Expansion

Spinach Apple Salad

Original
INGREDIENTS

Meijuan Zeng

Original Recipe (5 cups)

ORIGINAL AMT.

CONVERTED
MEASUREMENTS

MULTIPLYING
FACTOR

Expanded Recipe
(100 cups)
EXPANDED
MEASUREMENTS

PURCHASE
UNITS

apple, unpeeled and diced

1 cup

0.33lb

20

6.6lb

6.6lb

sweet onion, chopped

1/4cup

0.05lb

20

1lb

1lb

raisins

1/4cup

0.083lb

20

1.66lb

1.66lb

torn fresh spinach

2cups

0.25lb

20

5lb

5lb

torn romaine

2cups

0.25lb

20

5lb

5lb

cider vinegar

2tbsp

1fl.oz

20

20fl.oz

0.16gal

canola oil

2tbsp

1fl.oz

20

20fl.oz

0.16gal

salt

1/4 tsp

1/4 tsp

20

5 tsp

0.069lb

sugar

1/4 tsp

1/4 tsp

20

5 tsp

0.046lb

serving size: 1 cup, yield: 5 servings

100 servings at 1 cup each

32

Number of Portions:

100

Portion Size:

1 cup

Cost per portion:

$0.44

Ingredients

Recipe Quantity (EP)

Weight

Volume

Count

APC/Unit

Yield %

EPC/Unit

apple, unpleed and diced

6.60lb

1.80/lb

100%

1.80/lb

$11.80

sweet onion, chopped

1lb

3.43/lb

88%

3.90/lb

$3.90

raisins, AP

1.66lb

3.49/lb

100%

3.49/lb

$5.79

torn fresh spinach

5lb

2.00/lb

88%

2.27/lb

$11.35

torn romaine

5lb

1.78/lb

99%

1.80/lb

$9.00

cider vinegar

0.16gal

5.70/gal

100%

5.70/gal

$0.91

canola oil

0.16gal

7.12/gal

100%

7.12/gal

$1.14

salt

0.069lb

0.198/lb

100%

0.198/lb

$0.01

sugar

0.046lb

0.99/lb

100%

0.99/lb

$0.05

Total Cost:

Costing of Spinach Apple Salad

Meijuan Zeng
Cost ($)

Total Cost

$43.95

33

Direct Reading Table

Butter Pecan Sweet Mashed Potatoes

34

Ingredient

Original
Measurements
(For 4 servings)

Measurements for Measurements for Measurements for

50 Servings
100 Servings
150 Servings

Sweet Potatoes

4 Sweet Potatoes
(about 2 pounds)

25 lbs

50 lbs

75 lbs

Butter

1 tablespoons

1.17 cups

2.3 cups

3.5 cups

Fat-Free Milk

2 tablespoons

1.6 cups

3 cups

4.7 cups

Salt

teaspoon

1 tablespoon

2 Tablespoons

3 tablespoons

Pecans

cup

3.125 cups

6 cups

9.4 cups
35

Meal Preparation
Day Before:
-Dressing for the salad was prepared
-Brine for the turkey was prepared and turkey marinated over night
-Brussel sprouts were cut in half to be roasted the next day
-Onion and garlic was chopped for the soup
-Put the pumpkin mixture on the layer of lasagna and rolled it
Day of:
-We prepared the soup by sauteing onions garlic, and butternut squash until they softened. We then added the
chicken broth as well as the various spices. We had to emulsify the mixture to make it creamy. After simmering, we
added a dollop of sour cream to finish it off. Reaux had to be made (fat and flour) to thicken soup
-The lettuce/fruit was chopped for the salad, dressing was added
-Pumpkin lasagna was placed in oven to cook
-Turkey was placed in oven to cook
-Pork chops were placed in oven to cook
Potatoes were whipped, butter and cream was added as well as seasonings
-Cranberry ingredients mixed and simmered

36

37

Equipment Usage

38

Convection Oven

Tanvi Dalal

Fuel Source: Natural Gas

Brand: Montague SL2-70AP
2 speed fan, allowing adjustment of circulation speeds for different food
items.
Oven interiors are insulated, with coved corners for better air circulation.
NSF and UL listed
Used to cook the turkey and pork chops, to make sure they cook evenly
throughout.

39

40

Nicole Ramos

Heavy Duty Gas with Standard Oven

Fuel source: Natural Gas
Brand: Montague
Model Number: 136-9ASE
UL and NSL Listed
Used to make cranberry sauce, butter pecan mashed sweet potatoes,
pumpkin lasagne (boil pasta), curried butternut squash soup, and glaze for
pork chop.

41

42

Prep Sink

Meijuan Zeng

Used to wash food before cooking

1-compartment, stainless- steel sink
It is not used for handwashing because
theres no soap dispenser or one-used paper tower
NSF listed
Used to wash our vegetables from each recipe (such as salad, mashed
potatoes and squash soup) and fruit (apples from apple pork chop and spinach
apple salad)
43

Walk-in Refrigerator

Meijuan Zeng

Large enough to walk in

Source: electric
Self-closing door,
made of corrosion- resistant stainless steel
UL and NSF listed
Mounted digital thermometer outside
Holding Temperature: <41F
Used to store our food items unprepared and prepared for preventing
foodborne illness, such as chopped vegetables, prepared salad, and raw
turkey
44

Walk-in Freezer

Source: electrical
NSF and UL listed

Used for: Frozen

turkey and pork
chops to keep them
fresh and out of the
danger zone

Jamison Cold Storage Door

-Heavy-duty plastic door with stainless
steel clad frame
-Designed for heavy traffic

Holding temperature:
-5 F

Julie Bottini

45

Fuel Source: Natural Gas

Brand: Alto Sham

Holding Oven

Ashley Kravitz

46

Holding Oven
-The holding oven was used to keep prepared foods warm
while we were cooking other menu items
-Fuel Source: Natural Gas
-Brand: Alto Sham

47

Dish-Washing Equipment Information

48

Hand Washing Sink

-This sink is to wash hands specifically,
NOT food
-Includes hot and cold water, soap, and single use paper
towels
-Wash hands for 15-20 seconds
-20 gauge, 304 stainless steel
-No fuel source listed
Ashley Kravitz

49

50

Service
The faculty dining hall had a buffet style
service in which customers served themselves
the foods they wanted to eat and try.
There were servers who took drink orders and
took away the plates.
51

Butter Pecan Mashed Sweet Potatoes

Apple Pork Chop

Roasted Turkey & Cranberry Sauce

Spinach Apple Salad

Roasted Brussel Sprouts

Pumpkin Lasagna

52

Customer Evaluation

53

The Survey

54

Customers Option
We received 28 surveys:
1.

2.

3.

Curried Butternut Squash Soup:

a. Average: 4.3
b. Comments: Amazing; A Little
Salty
Roasted Turkey:
a. Average: 3.9
b. Comments: Dry, dried out, dry
Cranberry Sauce
a. Average: 4.7
b. Comments: Stuff on top was
great

4.

Apple Pork Chop

a. Average: 3
b. Comments: Over-cooked, dry,
well-done

5. Pumpkin Lasagna
c.
d.

Average: 4
Comments: Cool, loved the
cheese, Can we have the recipe?

6. Brussels Sprouts
e.
f.

Average: 3.7
Comments: Dry

7. Mashed Potatoes:
g.
h.

Average: 4.5
Comments: Delicious

55

Positive Reviews

56

What We Learned
-We learned what it truly takes to
prepare a menu for a group of 100 people
-To expand and cost recipes
-Preparing ingredients the day before
-The various types of equipment used for
storing, holding and cooking food
-Time management
57

Thank You!

58