Meal Planning Project

Ale Torres

HSCI 465

Dr. Hughes

11/27/17

Students are to complete a detailed proposal for serving a meal at noon for 40 guests in the
Sycamore Room at the CSUSB on the Wednesday before Thanksgiving.
 Menu
Entre
Perfect Roast Turkey

Soup
Fire-Roasted Tomato Basil Soup

Vegetable
Roasted Green Beans with Fresh Garlic

Bread
 No- Knead Dinner Rolls

Salad
Romaine Lettuce Salad with Lemon, Parmesan, and Olive Oil

Dessert
Apple Crisp

Beverage
Coffee, milk, tea

2. A basic recipe for each menu item to be prepared;

 Perfect Roast Turkey

Servings: 10-11
1 11-pound turkey, thawed
6 tbsp. unsalted butter
1 yellow onions
4 garlic cloves
Dry: 2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried sage
teaspoon paprika
teaspoon pepper
teaspoon ground mustard

Instructions:
1. Preheat your oven to 325 degrees F.
2. In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly
incorporated.
3. Remove the turkey from its packaging. From the bird's cavity, remove the neck and the bag
containing the gizzards and heart. (You can keep these items to make stock or discard them.)
4. Use a few paper towels to dry off the skin of the bird and inside the cavity.
5. Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under
the skin separating it from the breast meat. Do this on both sides of the breast.
6. Insert three pats of butter under the skin on one side of the turkey breast spreading them
around evenly. Repeat on the other side.
7. Sprinkle the dry rub all over the turkey - breast, legs, wings, anything you can see. Using your
hands press the rub into the skin a little. If you have any extra rub sprinkle it inside the cavity.
8. Place the onion halves and garlic cloves inside the turkey's cavity.
9. Transfer the bird to your roasting pan. (I like to use a pan with a rack to keep the bottom of
the turkey from getting soggy.)
10. Take a good-sized piece of foil and place it over the turkey breast. (You want to make sure to
the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the
breast., let the ends stick out if the foil's a bit big.

Recipe from: https://www.yellowblissroad.com/best-thanksgiving-turkey-recipe/

Fire-Roasted Tomato Basil Soup

Servings: 5
1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cans (14.5 oz. each) Muir Glen fire-roasted diced tomatoes, undrained
1 (32 oz.) Progresso chicken broth (4 cups)
1 cup water
1 teaspoon red pepper sauce
1/2 cup uncooked orzo pasta
1 teaspoon dried basil leaves

Instructions:
1.In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes,
stirring occasionally, until softened.
2.Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling;
reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and
carrots are tender.
3.Stir in basil. Cook about 1 minute, stirring constantly.

Recipe from: https://www.tablespoon.com/recipes/fire-roasted-tomato-basil-soup/c5c79f97-

9a68-463b-8521-c5ad1732acd6

Roasted Green Beans with Fresh Garlic

Servings: 4
12 oz. green beans, trimmed
1 tablespoons extra virgin olive oil
2 garlic cloves, minced
Sea salt and cracked black pepper, to taste

Instructions:
1. Preheat oven to 450F. Toss green beans with olive oil on large rimmed baking sheet. Roast
until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with
garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2
minutes longer. Transfer to bowl.

Recipe from: https://www.epicurious.com/recipes/food/views/roasted-green-beans-with-fresh-

garlic-233938

No- Knead Dinner Rolls

Servings: 24
4 cups of Milk
1 cup Sugar
1 cup Vegetable Oil
9 cups of Flour
2 packages or 4 teaspoons Active Dry Yeast
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
2 tablespoon Salt

Instructions:
1.Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of
vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and scald the
mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).

2.Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk
away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm
enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and
makes it inactive. I dont usually use a thermometer, but if youd like to, a good temperature is
between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If its
hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

3.When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2
teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4
cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After
about an hour it should have almost doubled in size. If it hasnt changed much, put it in a warm
(but turned off) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of
flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2
tablespoons of salt. Stir (or knead just a bit) until combined.

4. Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and
rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup.
Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

5.Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

Recipe from: http://thepioneerwoman.com/cooking/pw_dinner_rolls_-_no_kneading_required/

Romaine Lettuce Salad with Lemon, Parmesan, and Olive Oil

Servings: 2
2 handful fresh baby arugula
2 tablespoons freshly grated Parmesan, (plus extra shavings as garnish)
2 teaspoons good quality olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon freshly cracked black pepper

Instructions:
1. Add arugula and Parmesan to a large mixing bowl. Drizzle evenly with olive oil and lemon
juice, and sprinkle with black pepper. Toss until combined.
2. Serve immediately, garnished with extra Parmesan if desired.

Recipe from: https://www.gimmesomeoven.com/-salad-with-parmesan-lemon-and-olive-oil/

Apple Crisp
Servings: 8
8 apples or 8 peaches peeled
1 cups brown sugar
1 cup flour
1 cup oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup cold butter

Instructions:
1. Heat oven to 375F.
2. Lightly grease a 13x9 glass pan.
3. Cut fruit into slices (removing pit or seeds) and layer in bottom of pan.
4. Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut
until crumbly).
5. Sprinkle mixture over fruit.
6. Bake for 30-35 minutes.
7. Top should be browned.
8. Serve with ice cream or whipped cream.

Recipe from: http://www.geniuskitchen.com/recipe/1-2-3-apple-crisp-100864

3. An adjusted recipe to serve 40;

 Perfect Roast Turkey
Original amount in Conversion Factor Amount needed
Ingredient (Serves 10) Weight 40/10=4 (weight for 40 servings)

1 11-pound turkey, thawed

11 lbs. 11x4 44lbs. (4 Turkeys)
6 tbsp. unsalted butter
.20lb. .20x4 .80lb
1 yellow onions .50lb .50x4 2lb
4 garlic cloves 8g 8x4 32g ~ 1.13oz
Dry: 2 teaspoons salt .36oz .36x4 1.44oz
2 teaspoons dried thyme 2.7g 2.7x4 10.8g
1 teaspoon dried sage .6g .6x4 2.4g
teaspoon paprika 1.15g 1.15x4 4.6g
teaspoon pepper 1.15g 1.15x4 4.6g
teaspoon ground mustard 1.5g 1.5x4 6g

Fire-Roasted Tomato Basil Soup

Original amount in Conversion Factor Amount needed

Ingredient (Serves 5) Weight 40/5=8 (weight for 40 servings)
1 tablespoon olive or vegetable
oil .47oz .47x8 3.76oz
1 large onion, chopped (1 cup) 5.3oz 5.3x8 42.4oz
2 medium carrots, chopped (1
cup) 94.6g 94.6x8 756.8g
2 cans fire-roasted diced
tomatoes 29oz 29x8 232oz
1 (32 oz) broth (4 cups) 32oz 32x8 256oz
1 cup water 8oz 8x8 64oz
1 teaspoon red pepper sauce 0.16oz 0.16x8 1.28oz
1/2 cup uncooked orzo pasta 0.13lbs 0.13x8 1.04lbs
1 teaspoon dried basil leaves 0.16oz 0.16x8 1.28oz
 Roasted Green Beans with Fresh Garlic
Original amount in Conversion Factor Amount needed
Ingredient (Serves 4) Weight 40/4=10 (weight for 40 servings)
12 oz. green beans 12oz 12x10 120oz ~7.5lbs
1 tbsp. extra virgin olive oil .47oz .47x10 4.7oz
2 garlic cloves, minced 4g 4x10 40oz ~0.6oz
Sea salt, cracked black pepper To Taste To Taste To Taste

No- Knead Dinner Rolls

Original amount in Conversion Factor Amount needed
Ingredient (Serves 24) Weight 40/24= 1.66~1.67 (weight for 40 servings)
4 cups of Milk 34.38oz 34.38x1.67 57.41oz ~ 3.58 ~4 lbs.
1 cup Sugar 6.76oz 6.76x1.67 11.29 ~ .70 ~ 1 lb.
1 cup Vegetable Oil 8.33oz 8.33x1.67 13.91 ~ 14oz
9 cups of Flour 2.47lbs 2.47x1.67 4.12oz
4 teaspoons Active Dry Yeast .63oz .63x1.67 1.05oz
1 teaspoon Baking Powder .14oz .14x1.67 .23oz
1 teaspoon Baking Soda .14oz .14x1.67 .23oz
2 tablespoon Salt 1.16oz 1.16x1.67 1.94oz

Romaine Lettuce Salad with Lemon, Parmesan, and Olive Oil

Original amount in Conversion Factor Amount needed
Ingredient (Serves 2) Weight 40/2=10 (weight for 40 servings)
2 handful fresh romaine lettuce 40g 40x20 800g =28oz = 1.8lbs.
2 tablespoons grated Parmesan .80oz .80x20 16oz = 1lb.
2 teaspoons good quality olive
oil .32oz .32x20 6.4oz
2 teaspoons squeezed lemon
juice .34oz .34x20 6.80z
 1 teaspoon black pepper 2.3g 2.3x20 46g = 1.64oz

Apple Crisp
Original amount in Conversion Factor Amount needed
Ingredient (Serves 8) Weight 40/8=5 (weight for 40 servings)
8 apples or 8 peaches peeled 46oz - 3lbs 3x5 15lbs
1 cups brown sugar .7276~.73lb .73x5 3.65lbs
1 cup flour .23b .23x5 1.15lbs
1 cup oats .18lb .18x5 .91lb
1 teaspoon cinnamon 2.5g 2.5x5 12.5g
1 teaspoon nutmeg 2.2g 2.2x5 11g
1 cup cold butter .25lb .25x5 1.25lbs

4. A purchase order listing the quantity of all food and nonfood (tableware, flatware, napkins,
etc.) items needed; you do not need to include price, but make sure the purchase order is well
organized;
CSUSB PURCHASE
Sycamore
ORDER
5500 University Parkway DATE 11/27/17
San Bernardino, CA 92407 PO # [456786]
Phone: (909) 537-1219-0000
Fax: (909) 345-9084
Website: CSUSB.edu

SHIP
VENDOR
TO
CSUSB Catering
SYSCO
Company
Bill Aaronson Ale Torres
15405 La Paz rd. 5500 University Parkway
San Bernardino, 92407 San Bernardino, CA 92400]
Phone: (909) 567-1567 (909) 537-1219
Fax: (909) 416-0954

REQUISITIONER SHIP VIA F.O.B. SHIPPING TERMS

Ale Torres SYSCO Transport Origin

UNIT
ITEM # DESCRIPTION QTY TOTAL
PRICE
[23423423] Turkey (11lbs.) 4 150.00 600.00
[45645645] Unsalted Butter .76lb 75.00
Onions 2lb
Garlic cloves 1.8oz
Salt 3oz
Olive oil 12oz
Green Beans 7.5lbs
Milk 180oz
Sugar 1 lb.
Flour 6lbs
Yeast 2oz
Baking powder .5oz
Fresh Romaine Lettuce 1.8lbs
Parmesan 1lb
Orozco Pasta 1.5lbs
Apples or Peaches Peeled 15lbs
Oats .91lb
Nutmeg 11g
Cinnamon 12.5g
Brown
3.65lbs
Sugar
Dried
14g
Thyme

If you have any questions about this purchase order, please contact
Ale Torres at (760) 409-8537or ale.torres10@gmail.com
 UNIT
ITEM # DESCRIPTION QTY TOTAL
PRICE
Tea bags 30
Water bottles 32 cases
Paprika 5g
Ground Mustard 6g
Dried Sage 3g
Red Pepper Sauce 2oz

If you have any questions about this purchase order, please contact
Ale Torres at (760)409-8765 or ale.torres10@gmail.com

Non-Food Purchase List

UNIT
ITEM # DESCRIPTION QTY TOTAL
PRICE
Paper Napkins 100
Forks 55
Spoons 55
Knives 55
Dinner Plates 60
Cups 80
Table Napkins 50
Straws 50
Dessert Plates 60
Soup Bowls 60

5. A estimate of personnel needed (cooks & servers)

Needed:

Cooks: 4 Cooks

Servers: 6 Servers

6. A list of equipment needed to prepare the meal

List of equipment to prepare the meal

Aprons Napkins
Spoons to serve Coffee Maker
Forks to Serve Pitchers for tea and water
Tongs Turkey Oven Bags
Roasting Pan Strainer
Measuring Cups Can Opener
Aluminum Foil Saucepans
Soup Pot Rimmed Baking Sheets
Mixing Bowl Large Mixing Bowl
Gloves (For Food Purpose) Lemon Squeezer
Plastic Wrap Oven
Food Scale Glass Pan
Flour Sifter Medium Sized Bowl
Stirring Spoon Stock Pot
Knives Thermometer
Measuring Spoon Muffin Pans
Paper Towels Ladles

7. Any additional information you think would be helpful.

Cooks: Gloves and hairnets must be worn while preparing and cooking this meal. Gloves should
............be changed when necessary and when changing tasks.
Aprons must be worn as well to avoid cross contamination.
Appropriate clothing must be worn such as closed non-slippery shoes, slacks, and chef
shirt.
Servers: Appropriate clothing must be worn such as slacks, white polo shirt, and non-slippery .
............ shoes.
Both arrive on time which is 7:00am to prepare food, lunch will be served at noon.
Guest: Setting/Theme: Thanksgiving
Sources/References:
https://www.convert-
me.com/en/convert/cooking/?u=v.teaspoon&v=1&s=tomatoes%2C%20chopped

http://www.webconversiononline.com/weightof.aspx?quantity=1&measure=cupus&ingredient=c
arrotgrated

http://www.traditionaloven.com/foods/exchange/tsp/g-gram/spice-pepper-red-or-cayenne.html