Cal Dining: Transforming Fish into Tofu

Emily DrogeCici LiuShuhan ZhanYue Zhang

Introduction

Cal Dining Facility● Green and Organic Certified● 4 dining commons● More about CKC

Background on menu item● From Fish Tilapia with

Pineapple Habanero Salsa to Tofu with Grapefruit Habanero Salsa

Adapting the menu item1. Fish Tilapia to Marinated Tofu

Plant-based; rich in protein; chewy texture

2. Pineapple to Grapefruit

Seasonality and Sustainability

3. Canola oil to GMO free 80:20 Canola: Olive oil

GMO free; Stronger in flavor; Lower smoke points;

ChallengesAcceptance

Non-vegans; Seafood lovers?

Allergen Concern Soybean and its derived food --

one of the eight common allergens

Purchasing Process1. Forecasting → most important way to reduce

food waste

2. Eatec, the time-saving, extremely efficient system to streamline the purchasing process

Cost comparison:

Our dish = $0.45/serving

Original dish = $0.61/serving

Financial sustainability!

ReceivingEatec is an integral part of this

process as well!

Vendors:

Tofu vs. Tilapia

Grapefruit vs. Pineapple

Oil, pepper, salt

Storage of our Recipe Items

Onions with the dry storage

Tofu in the grab and go fridge on the top shelf → doesn’t leak!

Habaneros in the freezer → unique way to reduce food waste

Ergonomics and Efficiency of the Kitchen

Meat freezer is closest to the loading dock

Grab and go fridge (tofu and fruits) is closest to service area

ProductionRecipe adjusting and standardization - a key step for cooking with consistent quality, nutrient content and costs.

1. Tried out 8 servings

2. Scaled up to 64 servings

3. Created a standardized recipe with help from Prep List

4. Accurate estimation of ingredients needed

Critical control points for food quality and safety

Tofu - TCS food - HACCP

Receiving: clean and dry container, completely sealed tofu package

Storing: below 41°F

Preparing: < 4hr without time and temperature control

Using sanitizer bucket and clean towels

Hands on experience in production

Divided into two parts and cooked them simultaneously - Grilled tofu + Grapefruit salsa

Time saving: used ~1hr in total

Preparing ingredients and tools: ~10min

Preheating flattop: ~15min

Searing tofu: ~20min Preparing and mixing salsa: ~15min

Garnishing: ~15min

Could be more efficient after we practice more

Equipment and kitchen layout overview

Location of the flattop:

Outside of the kitchen, close to the serving countertop

Short distance between the production area and the service area

Enhanced the efficiency of production flow & guaranteed the safety and quality of food

Equipment - flattop

Flattop: a gas-fired appliance that uses a circulating heating technology under a piece of steel to create a cooking surface with evenly distributed heat.

Brand: Viking Model Number: Not Found Estimated Price: ~$2500

Utilization & Frequency : Breakfast Everyday(Omelette,Toast), Dinner Every Other day(Chicken, Steak).

Maintenance: Cleaning, lubricating, calibration

Environmental Cost: Produce smoke

Analysis of equipment - flattop

Pros: Versatility: different cooking forms - grilling, roasting, pan-frying, baking, etc. Efficiency: large surface area, heating up in 10-15minConvenience: non-sticking surface, reducing food waste from handling loss

Cons:Using many times → Carbon accumulation → temperature inaccuracy → calibration of

temperature every time

Replacement? Steamer - no smoke, but much lower efficiency and versatility

Comparing Different Options:

ServiceMarketing

1. Post menu item on Facebook

2. Nice display of menu item

3. Food Label

--"Grilled Tofu with Grapefruit Salsa"

--Plant-based,healthy, vegetarian,and sustainable option

--List of recipe ingredients ?

ServiceSanitation of Service Procedures

Tofu is TCS food

1. Cutting board and knives sanitizing

2. Warmer cabinet

3. Heat lamps

4. Tongs

ServiceSample size = Half serving size

1.5oz tofu 3oz tofu

1. Too small to hold Salsa

2. Slow consumption

Change back to normal serving size!

ServiceFeedback

--Larger portion!

--Tastes great!

--Too spicy!

--Could use better texture!

Overall, Success!

ServiceWhat if our menu item becomes a staple menu item?

--Change purchasing patterns → order Hodo Soy Tofu more frequently

--Chefs training for new recipe item

--Challenges

1. Acceptance of students

2. Food Safety

ConclusionRecipe adaptation → purchasing → producing → serving =

very extensive, time-consuming process

Transforming a primarily animal-protein based menu to a plant-friendly one requires education and marketing to encourage customer preference change

Process was very informative and our Chef was extremely helpful!

Questions?