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

Forecasting ● Brower Faculty Dining Room ● We had a total of 26 returned evaluations ● Buffet-Style Lunch ● We had an estimated total of about 40 ● 80 people patrons ● 4 oz. servings of each item ● Thus, we forecasted for many more ● The recipes that we requested: patrons that we actually served ○ 2 Salads ○ 2 Soups ○ 5 Entrees (1 chicken, 1 beef, 1 fish, 1 vegetarian, 1 vegan) ○ 2 Starches ○ 2 Vegetables ○ 2 Sandwiches ○ 1 Dessert

Recipe Examples

Tabbouleh - Original Yield: 6 servings Preparation Ingredients ● Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups ● 1 cup quinoa, rinsed well water to a boil in a medium saucepan over ● 1/2 teaspoon kosher salt plus more high heat. Reduce heat to medium-low, ● 2 tablespoons fresh lemon juice cover, and simmer until quinoa is tender, ● 1 garlic clove, minced about 10 minutes. Remove from heat and ● 1/2 cup extra-virgin olive oil let stand, covered, for 5 minutes. Fluff with ● Freshly ground black pepper a fork. ● 1 large English hothouse cucumber or 2 ● Meanwhile, whisk lemon juice and garlic in Persian cucumbers, cut into 1/4-inch a small bowl. Gradually whisk in olive oil. pieces Season dressing to taste with salt and ● 1 pint cherry tomatoes, halved pepper. ● 2/3 cup chopped flat-leaf parsley ● Add cucumber, tomatoes, herbs, and ● 1/2 cup chopped fresh mint scallions to bowl with quinoa; toss to coat. ● 2 scallions, thinly sliced 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 Procedure INGREDIENTS 1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and ● Four 5-ounce cod fillets season with salt and pepper. Let stand at room temperature for 20 minutes. ● 3 tablespoons fresh lemon juice 2. Meanwhile, in a medium bowl, toss the olives with the ● 1/4 cup plus 1 tablespoon extra-virgin olive oil tomatoes, basil, dill and chile. Add 2 tablespoons of ● Salt and freshly ground pepper the olive oil and the remaining 1 tablespoon of lemon ● 1 cup pitted kalamata olives, chopped (4 ounces) juice and season with salt and pepper. ● 1 cup grape tomatoes, halved 3. In a large nonstick skillet, heat the remaining 1 ● 2 tablespoons chopped basil tablespoon of olive oil until shimmering. Pat the fish ● 2 tablespoons chopped dill dry and add it to the skillet, skin side down. Cook the ● 1 teaspoon minced red chile 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