Individual Menu Proposal for the

Dietetic Internship Graduation

February 9th 2017

Healthy Resolutions
Popular Dietary Trends for Healthy Eating & Slimming Down
2017 Tasting Menu

Mary Fraser
Nutrition and Dietetics
Steinhardt School, New York University
 Healthy Resolutions
Event Fact Sheet

Event Name: Dietetic Internship Graduation

Number of Guests: 50 (NYU Dietetic Intern Graduates, their family and

friends, department faculty and graduation speaker)

Event Date: February 9th 2017

Event Time: 6:00 – 7:30 PM

Location: Education Building

NYU
35 West 4th Street
Room 1080

Preparation Time: Wednesday, February 8th, 11:00 AM – 4:00 PM

Thursday, February 9th, 1:30 PM – 6:00 PM

Service and Clean-up: Thursday, February 9th, 6:00 PM- 8:30 PM

Event Description: Graduation Ceremony. Beverage service starts before

the ceremony. Upon completion of graduation, chairs
are removed from room and beverages are served buffet
and passed.

Menu: Cocktail food – Passed and Plattered Buffet-style hors d’

oeuvres, desserts, non and alcoholic beverages with
tended bar before and after ceremony

Client Contact: Lisa Sasson

Prepared By: 8 Food Production and Management Students

 Healthy Resolutions
NYU Dietetic Internship Graduation Menu
___________________

A 2017 Tasting Menu of Popular Dietary Trends for Healthy Eating & Slimming Down

Savory Bites
Hawaiian Salad Scoops
The Ornish Diet

Roasted Butternut Squash Soup

Paleo Diet

Vegetarian Pot Stickers

Vegetarian Diet

Pizza Margherita
Mayo Clinic Diet

Buffalo Chicken Wings

Atkins Diet

Spicy Glazed Pineapple Shrimp Kabobs

DASH Diet

Chicken Gyros with Cucumber Salsa & Tsatsiki

Mediterranean Diet

Sweet Bites
Apple Cobbler
TLC Diet -Therapeutic Lifestyle Changes Diet

Chocolate Mousse with Cashew Crème

Raw Vegan Diet

Chocolate Chip Cookies

Weight Watchers Diet

Drinks
Very Berry Smoothie
MIND Diet

Master Cleanse Cocktail with Rum

Master Cleanse Diet
Healthy Resolutions

A 2017 Tasting Menu of Popular Dietary Trends for Healthy Eating & Slimming Down –

Sales Pitch

Each New Year, many people around the world make resolutions. One of the most
common resolutions is to get healthy and slim down. Current popular dietetic trends are
quite varied and reflect the vast range of opinions in this field, as well as its
opportunities. As Dietetic Interns graduate and celebrate completing their Internship
and reflect upon their upcoming career in nutrition, it is important to remember and
consider the popular choices many people make in order to achieve better health, as
well as lose weight. As there is no one single magic recipe, I hope this menu inspires the
graduates to think about what they believe and the options out there, as well as reflect
on the choices the public makes and how this affects their actions, beliefs and desires.
These recipes typify the most popular diets started in the new year and together make a
celebratory combination.

The Ornish Diet- Hawaiian Salad Scoops

The Paleo Diet - Roasted Butternut Squash Soup

The Vegetarian Diet - Vegetarian Pot Stickers

The Mayo Clinic Diet - Pizza Margherita

The Atkins Diet - Buffalo Chicken Wings

The DASH Diet - Spicy Glazed Pineapple Shrimp Kabobs

The Mediterranean Diet - Chicken Gyros with Cucumber Salsa & Tsatsiki

The TLC Diet -Therapeutic Lifestyle Changes Diet - Apple Cobbler

The Raw Vegan Diet- Chocolate Mousse with Cashew Crème

Weight Watchers Diet- Chocolate Chip Cookies

The MIND Diet - Very Berry Smoothie

The Master Cleanse Diet - Master Cleanse Cocktail with Rum

Production Schedule Healthy Resolutions 2017 DIG Menu

Wednesday, February 8, 2017: 11am-4pm

1. Review requisition request to ensure all necessary food was delivered and in good
shape.
2. Review and confirm that all necessary equipment is available and working properly.
3. Make cookie dough.
4. Make vegetable stock
5. Store stock in covered container in the refrigerator.
6. Roast butternut squash.
7. Soak cashews for 2 hours
8. Complete recipe for Butternut Squash Soup and store in air tight container in
Refrigerator.
9. Drain cashews and store in covered container in refrigerator.
10. Clean Kitchen.

Thursday, February 9, 2017: 1:30pm-6pm

1. Prepare mise en place for all the recipes.
2. Make the chocolate mousse and refrigerate.
3. Prepare the Hawaiian Salad filling and refrigerate in covered container.
4. Make the cashew crème and refrigerate in covered container.
5. Bake the cookies.
6. Prepare the chocolate mousse with toppings in shot glasses
7. Heat the soup.
8. Arrange the Hawaiian Salad on the Endive Leaves
9. Set up room for event
10. Arrange food on Platters
11. Stack chairs after the ceremony
12. Serve food and have Front of House people at their stations
13. Replenish platters as needed.
14. Clean kitchen.
15. Clean up event room.
16. Store and label leftover food.
17. Wipe down and Sanitize counters and confirm all equipment and food products are
back in place.

Sales Pitch - Journey Through Dietetic History

As Dietetic Interns graduate from their long-awaited internship and prepare to
enter the field of nutrition and dietetics, it is important to look back and appreciate the
history of the exciting field they are joining. We are driven by the meaningfulness of our
work, and this menu will provide the next generation of dietician’s motivation to make
their mark of dietetic history. I hope this menu inspires the graduating interns to think
about what they believe, and what they want to achieve in their careers while
acknowledging the achievement they have already made and the exciting opportunities
there are to come.
Theme: Food Trends throughout History

Appetizers
1. (1930’s) The Grapefruit Diet - http://www.yummly.com/recipe/Goat-Cheese-
Toasts-1373850?columns=3&position=27%2F51
http://amyshealthybaking.com/blog/2015/06/16/simple-quinoa-crackers/

2. (1950’s): The Cabbage Soup Diet - http://www.yummly.com/recipe/Rustic-

cabbage-soup-308880?columns=3&position=12%2F64 (in Chinese spoons)

3. (1960’s): Mediterranean - http://www.yummly.com/recipe/Mediterranean-

Cucumber-Cups-484603?columns=3&position=23%2F76 (add chicken or fish on
top?)

4. (1970’s) Atkins: http://www.agardenforthehouse.com/2015/04/cocktail-

appetizer-bacon-wrapped-asparagus/

Entrees
5. (1990’s) Zone Diet: Chicken Quesadillas https://recipes.sparkpeople.com/recipe-
detail.asp?recipe=1828061

6. (2000’s) Macrobiotic: Nori Roll Ups

https://macrochef.wordpress.com/2011/07/12/nori-roll-ups-messy-to-eat-but-
fun-to-make/

7. (2003) South Beach Diet: http://www.kalynskitchen.com/2007/09/stuffed-

zucchini-recipe-with-brown-rice.html

8. (2010) Paleo: http://meatified.com/paleo-glazed-chicken-wings/

Dessert
9. (2014) Gluten Free: Cupcakes http://minimalistbaker.com/the-best-vegan-
gluten-free-chocolate-cupcakes/

10. 2015-2016: Almond/Cashew milkshake:

http://sallysbakingaddiction.com/2013/10/05/skinny-almond-joy-milkshakes/

Drinks
11. “Juice cleanse” – Green juice (non-alcoholic)
12. Master Cleanse cocktail: http://liquor.com/recipes/master-cleanse/#gs.=qzmKMI
Service Plan

Set-up
4 rectangular tables (8’ x 2.5’) and two disposal bins will be set up as shown in the
following diagram. Chairs will be stacked after the ceremony against the wall as shown,
except for 6 chairs in the corner of the room. The chalkboards on the wall close to the
kitchen will decoratively display the menu with colored chalk.

Full Menus will be placed on Table 1, Table 3 and outside the front entry, and written on
the Chalkboards.

Table 1: This table will focus on Beverages, with 1 stack of 30 white cocktail napkins on
the side. The Menu will be displayed in an 8x12 frame and Menu Drink descriptions will
be in individual 4x6 frames. Put 10 small wine glasses, 10 large wine glasses, 10 old
fashioned glasses, on the table and replace from stock along the back counter as they
get used. Also place the filled Smoothie glasses on the table. Keep extra shot glasses for
the smoothies along the back counter also. Keep a ceramic bowl of lemon wedges and
thongs, and an ice bucket with thongs on the back counter, displayed neatly. Juice and
Cocktail Pitchers will be held on ice to keep cool, and on the back ledge for convenience
of pouring and refilling the glasses. Drinks will be served here, and the Bartender will
assist with pouring the drinks and replenishing the glasses.

Table 2: This table will focus on Desserts, with flatware, plates and napkins on the side.
1 stack of 20 cocktail plates and 1 stack of 30 white cocktail napkins will be on the left
end of table, along with 50 demitasse spoons and 50 small forks. Menu dessert
descriptions will be displayed in individual 4x6 frames by the corresponding dessert
items on the table. Desserts will be served here for individual pickup.

Table 3: This table will focus on the savory Menu items. 2 stacks of 20 cocktail plates will
be placed in opposite corners of the table that do not have food. Descriptions of the
individual items will be in 4x6 frames near the corresponding dish on the table. Savory
items will be served here for individual pick up.

Décor
The tables will be covered in white tablecloths and decorative streamers will fill the
spaces between the foods and glasses but will be done carefully so not to add clutter.
The beam in the center of the room will be wrapped in decorative streamers with the
color scheme of the NYU colors Purple and White with accents of Silver and Gold.

Flowers:
4 floral arrangements in glass vases filled halfway with water will be placed around the
room: one per window ledge, one on the corner of the meeting of Table 1 and Table 2,
and one on table 3. The arrangements will include Roses, Lilies, Holly and Green Leaves.
The color scheme will be the NYU colors Purple and White with accents of Bright Red,
Deep Green, Silver and Gold.

Decorative Items, String lights and tealights:

One cornucopia filled with decorative leaves, berries, apples and pomegranates will be
placed in the center of Table 1. One long rectangular white ceramic tray with five
tealights will be placed on each table. Two sets of 15’ String lights will be hung along
each set of windows. These will be held by tape and extension cords will be used to
reach the most discrete outlets.

During Service
Number of Servers: 2
Number of Bartenders: 2
Number of Runners: 1
Number of dishwashers: 1
Number of Cooks: 2
ID check will be done by the Bartender.
Menu
All menu items will have individual descriptions displayed in 4x6 frames placed near the
dish. Full Menus will be placed on Table 1, Table 3 and outside the front entry, as well as
being decoratively written on the Chalkboards with colored chalk.

Plating:

Menu Item Servings on Description of Plating Table

the #
Plate/Platter
Hawaiian Salad 13 Serve on a White Circular Platter with Scoops in 3&
Scoops Concentric Circles passed
Roasted Butternut 15 Serve in a shot glass, present on a rectangular 3
Squash Soup white platter
Vegetarian Pot 18 Serve on a White Circular Platter with Pot 3
Stickers Stickers in Concentric Circles with the sauce in
the middle
Pizza Margherita 15 Serve on a White Circular Platter with Pizza 3&
Triangles in Concentric Circles passed
Buffalo Chicken 20 Serve in a Hot Plate (atop a stern) with dipping 3
Wings sauce on the side in a ramekin.
Spicy Glazed 18 Serve in a Hot Plate (atop a sterno) put extra 3
Pineapple Shrimp pineapple along the sides
Kebabs
Chicken Gyros 10 Serve in a Hot Plate (atop a sterno) with extra 3
with Cucumber salsa and tsatiki on the side in a ramekin.
Salsa & Tsatsiki

Apple Cobbler 20 On a Cake Platter, arrange extra small ramekins 2

(the size of espresso cups) in a circular fashion
Chocolate Mousse 30 Serve in a shot glass, present on a rectangular 2
with Cashew white platter
Crème
Chocolate Chip 30 Serve on a White Circular Platter with cookies 2&
Cookies in Concentric Circles passed
 Very Berry 15 on plate Serve cold in a shot glass, present on a 1
Smoothie rectangular white platter. Keep pitcher on ice
behind the bar with extra shot glasses.
Master Cleanse 50 Serve fresh into old fashioned glasses. Keep 1
Cocktail pitcher on ice behind the bar.
Seltzer 5 Bottles Serve fresh into Wine Glasses. Keep bottles 1
cool in the cooler behind the bar.
Red and White 4 Bottles of Serve fresh into Wine Glasses. Keep one bottle 1
Wine each of white wine on the table on ice in a silver
bucket. Keep one bottle on red wine on the
table. Keep reserved White wine cool in the
cooler with the seltzer behind the bar. Keep
the red wine next to the cooler.

Clean-up

During event:
• Servers will discretely replenish serving dishes, as they become empty.
• Servers will pass the Pizza Margherita and the Hawaiian Salad Scoops in the
beginning of the event, as the tables are still being set up with the self-yourself
platters.
• One of the bartenders needs to check IDs for drinking age.
• Servers will discretely pick up dirty plates, napkins and glasses and return them
to the kitchen.
• Servers and bartender will ensure service/tables and bar are kept neat and free
of spills, crumbs, etc.
• Cooks/kitchen staff should maintain a clean and organized work space by
washing and drying utensils/bowls/platters/glasses/plates/cooking equipment
when possible (ex. in between plating)
• Use the compost bin when appropriate
• Some cooks in the kitchen will keep foods hot and ready to replenish the
platters.
After event:
• Everyone will play an equal role in cleaning the event area and kitchen.
• Start kitchen clean-up and dish-washing after all food has been served.
• Return clean and cleaned utensils/bowls/platters/glasses/plates/ cooking
equipment to their correct storage places.
• Label, date, and store any leftovers or unused ingredients in their appropriate
locations in the kitchen.
• Wipe down food and bar tables, sanitize all kitchen surfaces, and sweep floors.
Requisition Request Produce
Deliver on Feb. 7th, 2017
Whole Unit Recipe Unit
Used in Recipe Measure
Avocados, Hass, ripe 5 each
Basil, fresh 1.25 oz
Carrots, Raw, Large 16 oz
Celery, stalks 16 oz
Cucumber, seedless 7.95 oz
Egg White, Large 2 each
Endive leaves 25 oz
Fennel, Bulb, small 1 each
Garlic, Fresh 1.3 oz
Ginger root, raw 0.21 oz
Mushroom, Cremini 8 oz
Onion, Red 3.2 oz
Onion, Yellow 16 oz
Parsley, Flat Leaf, fresh 1/8 bunch
Pineapple, cleaned, fresh 4.7 oz
chunks
Shallot 2.49 oz
Squash, Butternut 3.56 lb.
Tofu, firm 25 oz
Tomatoes, Plum 11.96 oz

Dry Goods - Deliver on Feb. 7th, 2017

Agave Nectar, Amber 6.5 oz
Baking Soda 0.08 oz
Bay Leaf 1 each
Cashews, raw 3.1 oz
Chocolate, Bar, Raw 0.30 oz
Chocolate, Chips, Semi- 6 oz
Sweet
Cacao, Powder, Raw 5 oz
Dates, Medjool, pitted 5.8 oz
Flour, AP 6.38 oz
Lime juice 1.25 fl.oz
Liquid Smoke, natural 0.5 fl.oz
Nutmeg, ground 0.01 oz
Oil, Canola 0.67 fl.oz
Oil, Olive 2.34 fl.oz
Pepper, Black, ground 0.42 oz
Peppercorns, Black 0.08 oz
Salt, Kosher 1.80 oz
Sugar, Brown- dark 7.5 oz
Syrup, Maple 0.93 fl.oz
Tamari, low sodium 1.5 fl.oz
Vanilla Extract, real 0.68 fl.oz
Vinegar, Rice Wine 0.26 fl.oz

Dairy - Deliver on Feb. 7th, 2017

Butter, salted 2 oz
Mary Fraser Production Order
Healthy Resolutions 2017 DIG Menu

Number of
All Recipes and 2 Beverages Total Yield Serving Size Servings

1 leaf with 1 Tablespoon

Hawaiian Salad Scoops 50 each filling 50

Roasted Butternut Squash Soup

(vegetable stock subrecipe) 50 fl.oz 1 fl.oz 50

Vegetarian Pot Stickers 40 each 1 pot sticker 40

Pizza Margerhita 6 pies 1/8 of a 6" pie 48

Buffalo Chicken Wings 40 each 1 wing 40

Spicy Glazed Pineapple Shrimp Kebabs 40 each 1 kebab 40

Chicken Gyros with Cucumber Salsa & Tsatsiki 40 each 1 mini gyro 40

Apple Cobbler 92 oz 2 oz 46

1 ounce mousse with 1/8 oz

topping plus .006 oz
Chocolate Mousse with Cashew Crème 50 chocolate shavings 50

Chocolate Chip Cookies 50 2 3/8" cookie 50

Very Berry Smoothie 30 fl.oz 1 oz 30

Master Cleanse Cocktail 140 fl.oz 4 fl.oz 35

Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Item Name: Hawaiian Salad Scoops
Category: Appetizer Unit: each Oven temperature: 350F
Item #: 1 Yield: 50 Preparation Time (total): 60 minutes
Portion 1 leaf with 1 Cooking/Baking time: 30 min
Size: Tablespoon
filling
Recipe Date: 10/27/16
# Portions 50

Ingredient Preparation Amount Measure Alternate Procedure

Common
Measure
Tofu:
Tamari, low sodium 1.50 fl.oz 3 TB 1. Combine tofu ingredients together.
Liquid Smoke, natural 0.50 fl.oz 1 TB 2. Bake tofu on parchment lined sheet pan at 350F
for apx 30 min or until lightly browned.
Syrup, Maple 0.50 fl.oz 1 TB 3.Let cool.
Tofu, firm drained, 1/4" 25.00 oz
dice

Salad:
Lime juice 1.25 fl.oz 2 1/2 TB 1. Mix together salad ingredients together.
Vinegar, Rice Wine 0.26 fl.oz 1 1/2 tsp
Syrup, Maple 0.26 fl.oz 1 1/2 tsp
Ginger root, raw minced 0.21 oz 1 1/2 TB
Salt, Kosher 0.53 oz 1/4 tsp
Tomatoes, Plum seeded, 1/4 " 9.38** oz
dice
Cucumber, seedless peeled, 1/4 " dice 7.8** oz
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Pineapple, cleaned, fresh 1/4 " dice 4.70 oz
Onion, Red minced 2.9** oz
Basil, fresh chopped 1.25 oz

Assembly 1. Combine tofu with salad ingredients.

Endive, Leaves 50** each 2. Serve 1 Tablespoon filling on each endive leaf.

**Notes: On sizes used in recipe and amounts ordered and accounted for in costing sheets
(use the untrimmed number and the calculated whole number for the requistition and costing forms)
Cucumber,
seedless 7.8 oz of trimmed cucumber = 7.95 oz untrimmed or whole
Endive, Leaves 1 endive weighs apx 7.5 oz and yields apx 15 usuable leaves - so this recipe needs 3.3 endives
or 25 oz of whole endives
Onion, Red 2.9 oz of trimmed red onion = 3.2 oz untrimmed or whole
Tomatoes, Plum 9.38 oz of peeled and seeded tomatoes = 11.96 oz whole plum tomatoes

Substitutions: 1. Can use fresh papaya instead of fresh pineapple

2. Can use canned drained pineapple instead of fresh pineapple.

Source: www.ornish.com/sectrum-recipes/hawaiian-lettuce-cups/
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu

Item Name: Vegetable Stock

Category: SubRecipe Unit: fl. oz Oven temperature: NA
Item #: 2 Yield: 68 Preparation Time (total): 130 minutes
Recipe Date: 10/27/16 Portion 34
Size: Cooking/Baking time: 120 min
# Portions 2

Ingredient Preparation Amount Measure Alternate Procedure

Common
Measure
Oil, Olive fl.oz 1 TB 1. Peel carrots and cut them and celery into 2 inch
0.5 pieces.
Onions, Yellow, medium unpeeled, cut 16 oz 1. Heat oil in large pot.
into 2" pieces
Celery, stalks 16 oz 2. Add all ingredients to oil and let soften for 7 minutes.

Carrots, Raw, Large 16 oz 3. Add water and bring to boil.

Mushrooms, Cremini halved 8 oz 4. Reduce heat to simmer and cook for apx 2 hours or
until stock is reduced by half.
Fennel, Bulb,small cut into 2" pieces 1 each 5. Strain stock through stieve and discard solids.
Garlic, fresh, unpeeled Head cut in half 0.85 oz 1/2 head 6. Use or let cool and store in covered container in
widthwise refrigerator or freezer.
Parsley, Flat leaf, fresh 1/8 bunch
Bay Leaf 1** each
Peppercorns, Black 0.08 oz 1 tsp
Water 128 fl.oz

**Notes: 130 Bay Leaves

=apx 1 ounce.
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu

Special Equipment Needed: Sieve

Comments: Stock can be made up to 3 days ahead of time and can freeze for up to 3 months in a sealed container.

Source: http://www.epicurious.com/recipes/food/views/vegetable-stock-51140650
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu

Item Name: Roasted Butternut Squash Soup

Category: Appetizer/ Soup Unit: fl. oz Oven temperature: 425F
Item #: 3 Yield: 50 Preparation Time (total): 70 minutes
Recipe Date: 10/27/16 Portion 1 fl.oz
Size: Cooking/Baking time: 60 min
# Portions 50

Ingredient Preparation Amount Measure Alternate Procedure

Common
Measure
Squash, Butternut halved vertically 48 oz see note 1. Place squasch on parchment lined sheet pan and coat
and seeded each inside with 1 teaspoons oil, and sprinkle salt and
pepper.
Oil, Olive 0.34 fl.oz 2 tsp 2. Turn squash face down and roast for 45-50 minutes
or until tender.
Salt, Kosher 0.53 oz 1/4 tsp 3. Let squash cool to touch (apx. 10 minutes)
Pepper, Black, ground 0.21 oz 1/8 tsp 4. Scoop out flesh from the squash and put in Vitaprep.

Oil, Olive 0.5 fl.oz 1 TB

Shallot peeled and 1/4 " 2** oz 5. Heat oil in over medium heat large pot, and add
chopped shallot and salt. Cook 3-4 minutes or until softened.
Salt, Kosher 0.21 oz 1 tsp 6. Add garlic, stir and cook 1 minute.
Garlic peeled and 0.4** oz 7. Add the shallots and garlic, and remaining
minced ingredients to vitaprep and blend until creamy.
Syrup, Maple 0.17 fl.oz 1 tsp 8. Pour blended mixture back into pot and heat to
desired temperature.
Nutmeg, ground 0.01 oz 1/8 tsp 9. Serve warm in shot glasses.
Pepper, Black, ground 0.21 oz 1/8 tsp
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Broth, Vegetable (see 34 fl. Oz
subrecipe)
Oil, Olive 1 fl.oz 2 TB

**Notes: On sizes used in recipe and amounts ordered and accounted for in costing sheets
(use the untrimmed number and the calculated whole number for the requistition and costing forms)
Garlic .4 oz trimmed = .45 oz untrimmed or whole
Shallot 2 oz trimmed = 2.49 oz untrimmed or whole
Butternut Squash 16 oz whole Squash yields 13.5 trimmed and clean;
This recipe needs a whole squash weight of 56.88 oz or 3.56 lbs

Special Equipment Needed: Vitamix

Substitutions: Use Chicken stock instead of vegetable stock.

Use Butter instead of Olive Oil

Comments: Soup can be made up to 4 days ahead of time and can freeze for up to 3 months in a sealed container.
1 lb whole Butternut squash yields 13.5oz, so recipe calls for a 56.89oz or 3.56 lb whole squash
Source: http://www.epicurious.com/recipes/food/views/vegetable-stock-51140650
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Item Name: Chocolate Mousse
Category: Dessert Unit: fl oz Oven temperature: NA
Total Yield 56.58
Item #: 4 with Topping: Preparation Time (total): 3 hours 10 minutes
Recipe Date: 10/27/16 Mousse Yield: 50 Cooking/Baking time: NA
Topping Yield: 6.28 Refrigerator Chilling time: 1 Hour
Portion Size: 1 ounce Nut Soaking Time: 2 Hours
mousse with
1/8 oz
topping plus
.006 oz
chocolate
shavings
# Portions 50
Alternate
Common
Ingredient Preparation Amount Measure Measure Procedure
Base: Mousse
Dates, Medjool, pitted 5 oz 1. Blend dates, agave and vanilla in food
processor.
Agave Nectar, Amber 6.7 fl oz 6.5 oz 2. Add Avocado, cocoa powder and water and
process until smooth.
vanilla extract, real 0.26 fl oz 1 1/2 tsp 3. Put 1 fl oz in each shot glass and refrigerate 1
hour.
Avocados, Hass, ripe pitted 27** oz see below
Cocao, powder 5 oz
Water 6.7 fl oz

Topping: Cashew Crème

Cashews, raw soaked 2 hours, 3.1 oz 1. Blend ingredients in Vitaprep until smooth
rinsed and drained and creamy.
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Water 2.3 fl.oz 2. Put cashew crème in a covered quart
container and chill for 1 hour.
Dates, Medjool, pitted 0.8 oz
vanilla, extract, real 0.08 fl.oz 1/2 tsp

Final Assembly
Chocolate, Bar, Raw shaved 0.3 oz 1. Top each dessert with 1/8 fl.oz cashew
crème and .006 oz chocolate shavings
2. Serve cold with demitasse spoons.

Special Equipment Needed: Food Processor and Blender

**Notes: On sizes used in recipe and amounts ordered and accounted for in costing sheets
(use the untrimmed number and the calculated whole number for the requistition and costing forms)
1 peeled and pitted avocado yields apx 5.5 oz, so this recipe needs apx 5 whole avocadoes

Source: Chocolate Mousse: http://learnrawfood.com/recipes/comments/chocolate_mousse/#.WBTsoOErL

Cashew Crème Topping: Adapted from Cherie Soria of Living Light Culinary Arts Academy, CA.
http://rawfoodchef.com/about-us/free-raw-vegan-recipes/livinglightrecipes/
Mary Fraser Recipes
Healthy Resolutions 2017 DIG Menu
Item Name: Weight Watchers ChocolateChip Cookies
Category: Dessert Unit: 2 3/8"
cookie Oven temperature: 375F
Preparation Time (total): 16 minutes + 24 hours
Item #: 5 Yield: 50 cookies chilling of dough
Recipe Date: 10/27/16 Portion Size: 1 Cooking/Baking time: 6 minutes
# Portions 50 Refrigerator Chilling Time: 24 hours
Alternate
Common
Ingredient Preparation Amount Measure Measure Procedure
Butter, salted 2 oz 4 TB 1- Cream butter, oil and sugar with paddle
attachment on stand mixer.
Oil, Canola 0.67 fl.oz 4 tsp 2-Mix in vanilla, salt and egg white to creamed
butter
Sugar, Brown- dark 7.50 oz 1 cup 3- Combine Flour and Baking soda together
Vanilla Extract, real 0.34 fl.oz 2 tsp 4- Combine dry and wet mixtures
Salt, Kosher 0.53 oz 1/4 tsp 5- Stir in Chocolate chips
Egg White, Large 2 each 6- Transfer dough to airtight food container and chill
overnight.
Flour, AP, unbleached 6.38 oz 1 1/2 cups 7-Use a #50 scoop to scoop dough onto parchment
lined sheetpans.
Baking Soda 0.08 oz 1/2 tsp 8- Bake at 375F for apx 6 minutes or until lightly
golden brown.
Chocolate, Chips, Semi- 6 oz 9- Cool cookies on speed rack.
Sweet,

Special Equipment Needed: Stand Mixer with paddle attachment, Parchment paper, sheet pans, size 50 cookie scoop

Comments: Cookies best served warm. Dough can be refrigerated up to 72 hours.

Source: https://www.weightwatchers.com/us/recipe/mini-chocolate-chip-cookies-1/5626a5d4f79cf9120df37610
Mary Fraser Costing Sheet
Healthy Resolutions 2017 DIG Menu
Item Name: Roasted Butternut Squash Soup
Unit: fl. oz
Yield: 50
Category: Appetizer/ Portion Size: 1 fl.oz
soup Batch Cost: $12.93
Portion
Recipe Date: 10/27/16 # Portions 50 Cost: $0.26

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension
Broth, Vegetable (see 34.00 fl.oz $0.19 fl.oz $6.46
subrecipe)
Garlic 0.45oz $0.31 oz $0.14
Nutmeg, ground 0.01oz $3.15 oz $0.03
Oil, Olive 1.84fl.oz $0.35 fl.oz $0.65
Pepper, Black, ground 0.42oz $0.93 oz $0.39
Salt, Kosher 0.74oz $0.05 oz $0.04
Shallot 2.49 oz $0.19 oz $0.47
Squash, Butternut 3.56 lb $1.29 lb $4.59
Syrup, Maple 0.17 fl.oz $0.95 fl.oz $0.16
Total $12.93
Mary Fraser Costing Sheet
Healthy Resolutions 2017 DIG Menu
Item Name: Vegetable Stock
Unit: fl.oz.
Yield: 68
Category: Sub-Recipe Portion Size: 1 Batch Cost: $13.10
Portion
Recipe Date: 10/27/16 # Portions 68 Cost: $0.19

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension
Bay Leaf 1.00 each $0.02 each $0.02
Carrots, Raw, Large 16.00 oz $0.09 oz $1.49
Celery, stalks 16.00 oz $0.16 oz $2.49
Fennel, Bulb,small 1.00 each $2.99 each $2.99
Garlic, fresh 0.85 oz $0.27 oz $0.27
Mushrooms, Cremini 8.00 oz $0.37 oz $2.99
Oil, Olive 0.50 fl.oz $0.35 fl.oz $0.18
Onions, Yellow, medium 16.00 oz $0.19 oz $2.29
Parsley, Flat leaf, fresh 1/8 bunch $2.99 bunch $0.29
Peppercorns, Black 0.08 oz $1.10 oz $0.09
Water 128.00 fl.oz $0.00 fl.oz $0.00
Total $13.10
Mary Fraser Costing Sheet
Healthy Resolutions 2017 DIG Menu
Item Name: Hawaiian Salad Scoops
Unit: each
Yield: 50
Category: Appetizer Portion Size: 1 leaf with
1
Tablespoon
filling Batch Cost: $19.95
Portion
Recipe Date: 10/27/16 # Portions 50 Cost: $0.40

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension
Basil, fresh 1.25 oz $2.00 oz $2.49
Cucumber, seedless 7.95 oz $0.25 oz $1.98
Endive, Leaves 25.00 oz $0.19 oz $4.67
Ginger root, raw 0.21 oz $0.58 oz $0.12
Lime juice 1.25 fl.oz $0.29 fl.oz $0.36
Liquid Smoke, natural 0.50 fl.oz $0.85 fl.oz $0.43
Onion, Red 3.20 oz $0.07 oz $0.23
Pineapple, cleaned, fresh 4.70 oz $0.30 oz $1.41
chunks
Salt, Kosher 0.53 oz $0.05 oz $0.03
Syrup, Maple 0.76 fl.oz $0.95 fl.oz $0.72
Tamari, low sodium 1.50 fl.oz $0.40 fl.oz $0.60
Tofu, firm 25.00 oz $0.21 oz $5.34
Tomatoes, Plum 11.96 oz $0.12 oz $1.49
Vinegar, Rice Wine 0.26 fl.oz $0.30 fl.oz $0.08
Total $19.95
Mary Fraser Costing Sheet
Healthy Resolutions 2017 DIG Menu
Item Name: Chocolate Mousse
Unit: fl oz
Total Yield
with
Topping: 56.58
Category: Dessert Mousse Batch Cost:
Yield: 50 $31.78
Topping Portion
Recipe Date: 10/27/16 Yield: 6.28 Cost: $0.64
Portion Size: 1 ounce mousse
with 1/8 fl.oz topping
plus .006 oz chocolate shavings
# Portions 50

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension
Agave Nectar, Amber 6.70 fl.oz $0.34 fl.oz $2.21
Avocados, Hass, ripe 5.00 each $3.00 each $15.00
Cashews, raw 3.10 oz $0.69 oz $2.13
Chocolate, Bar, Raw 0.30 oz $3.80 oz $1.14
Cocao, powder, Raw 5.00 oz $1.37 oz $6.87
Dates, Medjool, pitted 5.80 oz $0.62 oz $3.62
Vanilla, Extract, real 0.34 fl.oz $2.37 fl.oz $0.81
Water 9.00 fl.oz $0.00 fl.oz $0.00
Total $31.78
Mary Fraser Costing Sheet
Healthy Resolutions 2017 DIG Menu
Item Name: Chocolate Chip Cookies
Unit: 2 3/8"
cookie
Yield: 50 cookies
Category: Dessert Portion Size: 1 Batch Cost: $5.83
Portion
Recipe Date: 10/27/16 # Portions 50 Cost: $0.12

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension
Baking Soda 0.08 oz $0.08 oz $0.01
Butter, salted 2 oz $0.40 oz $0.80
Chocolate, Chips, Semi- 6 oz $0.33 oz $2.00
Sweet,
Egg White, Large 2 each $0.33 oz $0.67
Flour, AP, unbleached 6.38 oz $0.09 oz $0.55
Oil, Canola 0.67 fl.oz $0.10 fl.oz $0.07
Salt, Kosher 0.53 oz $0.05 oz $0.03
Sugar, Brown- dark 7.5 oz $0.12 oz $0.89
Vanilla Extract, real 0.34 fl.oz $2.37 fl.oz $0.81
Total $5.83
Mary Fraser Competitive Bidding Chart
Healthy Resolutions 2017 DIG Menu
Item Name: Chocolate Chip Cookies
Unit: 2 3/8" cookie
Yield: 50 cookies Portion Size: 1 Batch Cost: $5.92
Category: Dessert Portion
# Portions 50 Cost: $0.12
Recipe Date: 10/27/16

Recipe Recipe Purchase Purchase Purchase Cost

Ingredient Brand Quantity Unit Quantity Unit Price Extension

Vendor: Freshdirect
Baking Soda Arm & 0.08 oz 16.00 oz $1.29 $0.01
Hammer
Butter, salted Breakstone 2 oz 8.00 oz $3.19 $0.80
Chocolate, Chips, Semi- Tollhouse 6 oz 12.00 oz $3.99 $2.00
Sweet,
Egg White, Large Nature's Yoke 2 each 1.00 doz $3.99 $0.66
Flour, AP, unbleached King Arthur 6.38 oz 5.00 lb $6.89 $0.57
Oil, Canola Wesson 0.67 fl.oz 48.00 fl.oz $4.99 $0.07
Salt, Kosher Davids 0.53 oz 16.00 oz $3.19 $0.11
Sugar, Brown- dark Domino 7.50 oz 1.00 lb $1.89 $0.89
Vanilla Extract, real Nielsen- 0.34 fl.oz 4.00 fl.oz $9.49 $0.81
Massey
$5.92 Total

Vendor: Peapod
Baking Soda Stop & Shop 0.08 oz 16.00 oz $1.19 $0.01
Butter, salted Land O Lakes 2.00 oz 16.00 oz $5.39 $0.67
Chocolate, Chips, Semi- Tollhouse 6.00 oz 12.00 oz $2.60
Sweet, $1.30
Egg White, Large Nellie's Nest 2 each 1.00 doz $5.09 $0.85
Flour, AP, unbleached King Arthur 6.38 oz 5.00 lb $6.29 $0.50
Mary Fraser Competitive Bidding Chart
Healthy Resolutions 2017 DIG Menu
Oil, Canola Crisco 0.67 fl.oz 48.00 fl.oz $3.99 $0.06
Salt, Kosher Diamond 0.53 oz 48.00 oz $2.99 $0.03
Crystal
Sugar, Brown- dark Domino 7.50 oz 16.00 oz $2.39 $1.12
Vanilla Extract, real Rodelle 0.34 fl.oz 4.00 fl.oz $13.09 $1.11
$5.65 Total

Vendor: Keyfood
Baking Soda KeyFood 0.08 oz 16.00 oz $0.99 $0.01
Butter, salted Land O Lakes 2.00 oz 15.00 oz $5.99 $0.80
Chocolate, Chips, Semi- Toll House 6.00 oz 12.00 oz $3.69
Sweet, $1.84
Egg White, Large Natures Yolk 2.00 each 1.00 doz $4.39 $0.73
Flour, AP, unbleached, King Arthur 6.38 oz 5.00 lb $5.99 $0.48
Oil, Canola Mazola 0.67 fl.oz 48.00 fl.oz $5.99 $0.08
Salt, Kosher Diamond 0.53 oz 48.00 oz $2.59 $0.03
Crystal
Sugar, Brown- dark Domino 7.50 oz 16.00 oz $1.39 $0.65
Vanilla Extract, real Morton & 0.34 fl.oz 4.00 fl.oz $18.49 $1.57
Bassett
$6.19 Total

For the Chocolate Chip Cookie recipe, I would choose FreshDirect, as it would be easy to order enough other items from them to
make the delivery minimum. In general all three vendors had similar or the same products, and only cost, delivery time, and quality
assurance was the issue. I chose fairly standard issue ingredients, but took premium flour, vanilla, and slightly better egg products,
as I feel these really make a difference in the final product. Peapod has a $11.95 delivery charge and a $75.00 minimum charge
and a larger delivery window which one has to wait for. Fresh Direct has a $14.95 delivery charge for business customers in
Manhattan, and a $50.00 minimum, and a smaller delivery window which one has to wait for . As most of the items on my menu
are available at FreshDirect, and I have been happy with the quality of their produce, ease of ordering, delivery and return/refund
policy if I run into problems, I would choose them first. The total for the cookies recipe from FreshDirect would be $5.92.
Mary Fraser Financial Summary For Served Recipes
Healthy Resolutions 2017 DIG Menu

Recipe Cost per Serving Cost per Recipe

Hawaiian Salad Scoops $0.40 $19.96

Butternut Squash Soup* $0.26 $12.93

Chocolate Mousse with Cashew Crème $0.64 $31.78

Chocolate Chip Cookies $0.12 $5.81

* includes the amount of stock necessary for the soup

Menu Total: $1.42 $70.48
Menu Budget: $3.00 $150.00
Under Total Budget by: $1.58 $79.52
Mary Fraser Ingredient Cost Summary
Healthy Resolutions 2017 DIG Menu

Ingredient Vendor Item Item Price per Division Price Unit Whole Recipe Recipe Unit
Size Unit Item Sold Factor per Unit Measure Unit Unit Used Price
Used in Measure
Recipe
Agave Nectar, Amber FreshDirect 23.5 oz $7.99 23.5 $0.34 oz 6.5 oz $2.21
Avocados, Hass, ripe FreshDirect 2 each $5.99 2 $3.00 each 5 each $15.00
Baking Soda FreshDirect 16 oz $1.29 16 $0.08 oz 0.08 oz $0.01
Basil, fresh FreshDirect 2 oz $3.99 2 $2.00 oz 1.25 oz $2.49
Bay Leaf FreshDirect 0.5 oz jar $1.29 65 $0.02 each 1 each $0.02
Butter, salted FreshDirect 8 oz $3.19 8 $0.40 oz 2 oz $0.80
Carrots, Raw, Large FreshDirect 16 oz $1.49 16 $0.09 oz 16 oz $1.49
Cashews, raw FreshDirect 16 oz $10.99 16 $0.69 oz 3.1 oz $2.13
Celery, stalks FreshDirect 16 oz $2.49 16 $0.16 oz 16 oz $2.49
Chocolate, Bar, Raw Perelandra Natural 2 oz $7.59 2 $3.80 oz 0.30 oz $1.14
Chocolate,Chips, Semi-Sweet FreshDirect 12 oz $3.99 12 $0.33 oz 6 oz $2.00
Cocao, Powder, Raw Perelandra Natural 16 oz $21.99 16 $1.37 oz 5 oz $6.87
Cucumber, seedless FreshDirect 16 oz $3.99 16 $0.25 oz 7.95 oz $1.98
Dates, Medjool, pitted Naturaldelights.com 12 oz $7.49 12 $0.62 oz 5.8 oz $3.62
Egg White, Large FreshDirect 12 doz $3.99 12 $0.33 each 2 each $0.67
Endive leaves FreshDirect 1 lb $2.99 16 $0.19 oz 25 oz $4.67
Fennel, Bulb, small FreshDirect 1 each $2.99 1 $2.99 each 1 each $2.99
Flour, AP FreshDirect 5 lbs $6.89 80 $0.09 oz 6.38 oz $0.55
Garlic, Fresh FreshDirect 16 oz $4.99 16 $0.31 oz 0.45 oz $0.14
Garlic, Fresh FreshDirect 16 oz $4.99 16 $0.31 oz 0.85 oz $0.27
Ginger root, raw FreshDirect 6 oz $3.49 6 $0.58 oz 0.21 oz $0.12
Lime juice FreshDirect 8 oz $2.29 8 $0.29 fl.oz 1.25 fl.oz $0.36
Liquid Smoke, natural FreshDirect 3.5 oz $2.99 3.5 $0.85 fl.oz 0.5 fl.oz $0.43
Mushroom, Cremini FreshDirect 8 oz $2.99 8 $0.37 oz 8 oz $2.99
Nutmeg, ground FreshDirect 1.9 oz $5.99 1.9 $3.15 oz 0.01 oz $0.03
Mary Fraser Ingredient Cost Summary
Healthy Resolutions 2017 DIG Menu
Oil, Canola FreshDirect 48 fl.oz $4.99 48 $0.10 fl.oz 0.67 fl.oz $0.07
Oil, Olive FreshDirect 34 fl.oz $11.99 34 $0.35 fl.oz 0.5 fl.oz $0.18
Oil, Olive FreshDirect 34 fl.oz $11.99 34 $0.35 fl.oz 1.84 fl.oz $0.65
Onion, Red FreshDirect 2 lb $2.29 32 $0.07 oz 3.2 oz $0.23
Onion, Yellow FreshDirect 1 lb $2.29 16 $0.14 oz 16 oz $2.29
Parsley, Flat Leaf, fresh FreshDirect 1 bunch $2.29 1 $2.29 bunch 1/8 bunch $0.29
Pepper, Black, ground FreshDirect 3 oz $2.79 3 $0.93 oz 0.42 oz $0.39
Peppercorns, Black Keyfood 2.25 oz $2.49 2.25 $1.11 oz 0.08 oz $0.09
Pineapple, cleaned, fresh FreshDirect 10 oz $2.99 10 $0.30 oz 4.7 oz $1.41
chunks
Salt, Kosher Keyfood 48 oz $2.59 48 $0.05 oz 0.53 oz $0.03
Salt, Kosher Keyfood 48 oz $2.59 48 $0.05 oz 0.53 oz $0.03
Salt, Kosher Keyfood 48 oz $2.59 48 $0.05 oz 0.74 oz $0.04
Shallot FreshDirect 1 lb $2.99 16 $0.19 oz 2.49 oz $0.47
Squash, Butternut FreshDirect 1 lb $1.29 1 $1.29 lb 3.56 lb $4.59
Sugar, Brown- dark FreshDirect 1 lb $1.89 16 $0.12 oz 7.5 oz $0.89
Syrup, Maple FreshDirect 8 fl.oz $7.59 8 $0.95 fl.oz 0.76 fl.oz $0.72
Syrup, Maple FreshDirect 8 fl.oz $7.59 8 $0.95 fl.oz 0.17 fl.oz $0.16
Tamari, low sodium Perelandra Natural 10 oz $3.99 10 $0.40 fl.oz 1.5 fl.oz $0.60
Tofu, firm FreshDirect 14 oz $2.99 14 $0.21 oz 25 oz $5.34
Tomatoes, Plum FreshDirect 24 oz $2.99 24 $0.12 oz 11.96 oz $1.49
Vanilla Extract, real FreshDirect 4 fl. Oz $9.49 4 $2.37 fl.oz 0.34 fl.oz $0.81
Vanilla Extract, real FreshDirect 4 fl. Oz $9.49 4 $2.37 fl.oz 0.34 fl.oz $0.81
Vinegar, Rice Wine FreshDirect 12 fl.oz $3.59 12 $0.30 fl.oz 0.26 fl.oz $0.08
Water On site NA NA $0.00 NA $0.00 fl.oz 130.3 fl.oz $0.00
TOTAL $77.08

Reference on yields: Lynch, Francis, The Book of Yields , 8th ed. Wiley.