Not Your Mamas Mediterranean Meal Theme Meal by Patricia, Madeline, - - PowerPoint PPT Presentation

Not Your Mama’s Mediterranean Meal

Theme Meal by Patricia, Madeline, Irene, Christina, and Micaela

The Menu

SALAD Quinoa Tabbouleh Salad Chopped Kale Greek Salad SOUP Chicken & Shrimp Gumbo Mediterranean Spicy Spinach and Lentil Soup ENTREES Beef Souvlaki Greek Chicken Cod with Tomato and Black Olive Salsa Greek Stuffed Tomatoes Mac & Cheese STARCH Lemon Herb Potatoes Greek Rice VEGETABLE Sautéed Dandelion Greens with Roasted Red Pepper Oven Baked Zucchini Fries SANDWICHES Greek Style Chicken Burger Thin Crust Mediterranean Pizza DESSERT Baklava

Forecasting

• Brower Faculty Dining Room
• Buffet-Style Lunch
• 80 people
• 4 oz. servings of each item
• The recipes that we requested:

○ 2 Salads ○ 2 Soups ○ 5 Entrees (1 chicken, 1 beef, 1 fish, 1 vegetarian, 1 vegan) ○ 2 Starches ○ 2 Vegetables ○ 2 Sandwiches ○ 1 Dessert

• We had a total of 26 returned evaluations
• We had an estimated total of about 40

patrons

• Thus, we forecasted for many more

patrons that we actually served

Recipe Examples

Tabbouleh - Original Yield: 6 servings

Ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2

Persian cucumbers, cut into 1/4-inch pieces

• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Preparation

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups

water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

• Meanwhile, whisk lemon juice and garlic in

a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

• Add cucumber, tomatoes, herbs, and

scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Tabbouleh - Expanded to 80 4oz. servings

Ingredients

• 3 lb, 13 oz quinoa, rinsed well
• 1 oz kosher salt plus more
• 7 oz fresh lemon juice
• 2 oz garlic clove, minced
• 1 quart, 3 oz extra-virgin olive oil
• Freshly ground black pepper, to taste
• 4 lb, 5 oz English hothouse cucumber or

Persian cucumbers, cut into 1/4-inch pieces

• 15 oz cherry tomatoes, halved
• 8 oz chopped flat-leaf parsley
• 6 oz chopped fresh mint
• 9 oz scallions, thinly sliced

Tabbouleh Costing Example

Cod with Tomato and Black Olive Salsa - Original Yield: 4 Servings

INGREDIENTS

• Four 5-ounce cod fillets
• 3 tablespoons fresh lemon juice
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 1 cup pitted kalamata olives, chopped (4 ounces)
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped basil
• 2 tablespoons chopped dill
• 1 teaspoon minced red chile

Procedure 1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. 2. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper. 3. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4

• minutes. Turn and cook until the fish is just white

throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.

Cod with Tomato and Black Olive Salsa - Expanded to 80 4oz. Servings

INGREDIENTS

• 11 lbs, 7 oz cod fillets
• 14 oz fresh lemon juice
• 1 pt, 7 oz extra-virgin olive oil
• Salt and freshly ground pepper
• 2 lbs, 12 oz pitted kalamata olives,

chopped

• 3 lbs, 5 oz grape tomatoes, halved
• 1.56 oz chopped basil
• 1.56 oz chopped dill
• 1 oz minced red chile

Fish Costing Example

Grocery List

Task Flow Chart

Task Flow Chart Example

Marketing Material

Flyer:

• distributed among tables
• Sent through Listserv by Kevin

Finished Products

Equipment Report

• We chose to focus on the griddle, which is the piece of

equipment we used to make our “Chicken Burgers” on.

• Some of the features of the griddle:

○ 1” thick highly polished steel ○ BR-36G-36C - 36” wide manual griddle on a 36” wide convection oven

• The griddle was the appropriate piece of equipment to use for

the burgers due to its high heat, as well as the ability to moderate the temperature manually.

• It was also beneficial, due to the spacious, flat surface which

allowed us to cook numerous patties at a given time.

Customer Evaluation Results

5 4 3 2 1

• 26 Total Evaluations
• Overall, the Beef Souvlaki and the Greek Chicken received the

highest ratings, while the Greek Rice dish received the worst ratings

Our Experience and What We Learned

• How much effort and preparation it takes to prepare meals in large quantities
• Behind the scenes experience in an actual dining facility setting
• Working and coordinating with the dining services staff and chefs
• Overall good experience, prep and cooking ran very smoothly
• How to accommodate to people of multiple food preferences
• How Servsafe recommendations are actually met