Friday May 11 2012 Windsor Dining Room Emily Izer & Rachel...

Friday May 11th 2012 Windsor Dining Room

Emily Izer & Rachel Coury UMD College Park Dietetic Interns

STRAWBERRY PATCH BRUNCH Table of Contents

Overview

• Introduction

• Menu

Marketing Materials • Marketing Plan

• Quarter Page Flyers

• Table Tents & Tickets

Production

• Recipes with Nutrition Analysis and Cost

• Grocery List

• Production Schedule

• Buffet Layout Summary

• Financial Statement

• Satisfaction Survey o Results

• Intern Reflections

Additional Projects

• Meat Yield Test – Prime Rib

• Restaurant Chemical Inventory

• Kitchen Inspection – Operation Pride

• SWOT Analysis – Kitchen Safety

• Potomac Café Cash Audit

• Financial Project – Cost Analysis and Comparison of Two Brunches

• Renaissance Garden Reflections

• Human Resources Meeting

• Sustainability Survey

STRAWBERRY PATCH BRUNCH Introduction

Strawberries are the most popular berry fruit in the world. There are more than 600 varieties that differ in flavor, size and texture, but one can identify the fruit by its red flesh that has small seeds piercing its surface and the small green leafy cap and stem that adorn its crown. Strawberries have grown wild for millennia in temperature regions throughout the world. Greek mythology places the origins of the wild strawberry with the Goddess Aprhrodite, who upon death of Adonis wept with such passion that her tears fell to the ground in small red hearts. Most commercially grown strawberries today come from the genus-species Fragaria ananassa. Cultivation of this “common garden strawberry” began in late 18th century in Brittany, France after a French engineer sent to Chile and Peru to monitor Spanish activities discovered a strawberry native to the region which was much larger than the ones grown in Europe. He brought many samples back to France, which he subsequently planted. The plants did not originally flourish until a natural crossbreeding occurred between those species and a neighboring North American strawberry variety that was planted in a nearby field. The result was a hybrid, which we know today as the common strawberry. The U.S. is currently the largest producer of strawberries in the world, producing about 1,292,780 tons annually. Production in the states is limited to the coastal and southern inland regions of California and to the east coast, particularly Florida. Strawberries are also largely grown in South Korea, Turkey, Spain, Russia, Poland, Mexico, and Japan. Strawberries are an excellent source of antioxidant-promoting vitamin C and manganese. They are also a very good source of heart-healthy folate, blood-sugar regulating dietary fiber, and thyroid health-promoting iodine. Strawberries also contain heart healthy potassium, omega-3 fatty acids, magnesium, and vitamin K.

STRAWBERRY PATCH BRUNCH Windsor Dining Room Special Friday May 11th from 11am-2pm

SALAD

Strawberry Spinach Salad With roasted pecans, goat cheese, and poppy seed dressing

ENTREES Strawberries & Cream French Toast

French toast rounds topped with dollops of mascarpone and macerated strawberries

Cheesy Egg Bake with Strawberry Salsa Egg casserole topped w/ a refreshing strawberry, jalapenos, and cilantro salsa

Chicken on a Waffle Fried chicken strips on top of mini waffles covered in strawberry syrup

Strawberry-Balsamic Prime Rib Peppered prime rib covered in a strawberry balsamic sauce

Spicy Strawberry Glazed Salmon Juicy salmon steaks coated with a sweet and spicy strawberry sauce

SIDES Steamed Carrots & Fresh Mint

Hash-Brown Casserole Asparagus w/ Roasted Hazelnut Vinaigrette

Cornbread with Jam

DESSERTS Strawberry Shortcake

Strawberry Parfaits (smart sweet)

PRICE: $11 or M.O.D. + $3 Theme brunch is hosted by UMD College Park

Dietetic Interns, Rachel and Emily

STRAWBERRY PATCH BRUNCH

Marketing Materials

Marketing Plan

Quarter Page Flyers Table Tents & Tickets

STRAWBERRY PATCH BRUNCH Marketing Plan

We spent the week leading up to our theme meal promoting our event. In order to do this, we created several marketing materials including flyers and table tents, which described our menu in detail, the date and time of our brunch, location, and price of the event. These were placed in different restaurants across the Riderwood campus. Because Windsor Dining Room does not usually serve lunch/brunch during the week, we also sold tickets the week before the event. These tickets served two purposes: 1) as a physical reminder to the residents of the date/time/location of the theme meal and 2) to give us a rough estimate of how many residents were interested in attending our event. We created a large poster that promoted our brunch and set up a table outside of several dining rooms in order to sell tickets to interested residents. All of our marketing materials were coordinated with our “strawberry patch” theme by including pictures of strawberries and using a consistent red, green, and black color scheme. As a continued marketing effort the decorations in the dining area for the day of the theme meal also coordinated with our theme. We had signs in the shapes of strawberries, red and green streamers, red gingham table clothes, picnic baskets full of red flowers, mason jars with strawberries on them, and wore a green apron with strawberry patches on them. Each table in the dining room also contained a quarter page flyer with fun facts about strawberries and the food signs on the buffet were decorated with strawberry stickers. Samples of our marketing materials are located throughout our binder.

STRAWBERRY PATCH BRUNCH Marketing Materials

Did You Know…?

May is National Strawberry Month.

Strawberries are an excellent source of the antioxidant vitamin C.

The common garden strawberry was first grown in

Brittany, France during the late 18th century.

The word “strawberry” was derived from early English children who threaded berries onto straw and sold

them in the marketplace “by the straw.”

Strawberries are grown throughout the world with Russia, Poland, Spain, and Turkey being some of the

major producers.

Strawberries are the most popular berry fruit in the world.

Did You Know…?

Native Americans honored strawberries in special ceremonies believing they had mystical powers.

Greek mythology places the origins of the wild

strawberry with the Goddess Aphrodite, who upon the death of her beloved wept with such passion that her

tears fell to the ground in small red hearts.

Strawberries are actually members of the rose family.

Polish farmers used to drink cold strawberry soup as a thirst quenching lunch when coming in from the fields.

The strawberry remained a luxury item only enjoyed by the European wealthy until about the mid-19th century.

California is the largest producer of strawberries in the

United States.


Production

Recipes:

Nutrition Analysis

Cost

Grocery List Production Schedule

Buffet Layout

STRAWBERRY PATCH BRUNCH Recipes

Strawberry Spinach Salad Original Recipe: 6 (0.5 cup) Servings

Scaled Recipe: 80(4 oz) Servings

For Salad:

120 Servings 6 Servings Ingredient

6 lbs 20 ounces Spinach

12 lbs 16 ounces Strawberries

5 lbs ½ cup Pecans, toasted

5 lbs ½ cup Goat cheese

10 large 1 large Red onion

For Dressing:

120 servings 6 Servings Ingredient

0.5 gallon Poppy-seed dressing

Directions:

1. Toast pecans in oven for 5-6 minutes. Set aside to cool. 2. Wash vegetables. Slice strawberries and red onion. 3. For salad toss together spinach, strawberries, toasted pecans, goat cheese, red onions, and

dressing.

Recipe adapted from http://www.food.com/recipe/sharons-spinach-strawberry-salad-344090 Nutrient Analysis:

Serving Size Calories Fat Carbs Protein Sodium

4 oz 235 12g 22g 6g 269mg

Recipe Cost: $59.46 Serving Cost: $0.74


Strawberries and Cream French Toast Original Recipe: 4 (3 slice) servings

Scaled Recipe: 120 stuffed French toasts

For French Toast

120 servings 4 servings Ingredient

40 eggs (~3 dozen) 3 large Eggs

1 gallon 1 cup Whole milk

0.5 cup 1 tsp Sugar

To taste ¼ tsp Salt

6 baguettes 1, 1-lb French baguettes

For Topping

120 servings 4 servings Ingredient

12 lbs 3 cups Frozen strawberries

1 lb 1/3 cup Sugar

3 lbs 4 Tbsp Mascarpone Cheese

Directions:

1. Toss strawberries and sugar in bowl. Let sit overnight. 2. Slice bread. Whip mascarpone cheese in blender and pipette onto one piece of bread. Place

another piece of bread on top creating a sandwich. 3. Whisk together eggs, milk, sugar, and salt until blended. Pour into large baking pan and dip

bread slices. Lay on rack to allow excess batter drip off. 4. Spray tilt skillet. Add stuffed bread to tilt skillet and cook for 2-3 minutes. Turn. Cook for

another 2-3 minutes until golden brown. 5. Top with strawberries.

Recipe adapted from foodnetwork.com.

Nutrient Analysis:


1 stuffed French toast & 1 Tbsp topping

352 20g 40g 11g 488mg



“Cheesy Egg Bake with Strawberry Salsa”

Original Recipe: Serves 12 Scaled up Recipe: Serves 100 (4oz portion + 2oz salsa)

100 Servings Original Ingredients

Egg Bake

75 slices 6 cups (9 slices) cubed white bread

4# + 4 oz 8 oz shredded cheddar cheese

5 ½ dozen (66 eggs) 8 eggs

2 gal 1 quart milk

1 Tbsp 1 tsp dry mustard

2 tsp (or to taste) ¾ tsp salt

Salsa

17# 1 quart fresh strawberries, chopped

1 Tbsp 2 cloves garlic, minced

6 1 jalepeno chile, seeded, chopped

1 ½ cups 1/3 cup fresh cilantro, finely chopped

2 cups ¼ cup onions, sliced

1 cup 2 Tbsp lemon juice

3 Tbsp 1 tsp sugar

salt to taste 1/8 tsp salt

Instructions:

1. Layer half of bread cubes and half of cheese in sprayed hotel pan. Repeat with remaining bread and cheese.

2. Beat eggs in large bowl. Add milk, mustard and salt; beat well. Pour over bread and cheese in baking dish, pushing bread into milk mixture to moisten completely.

3. Cover; refrigerate 8 hours or overnight. 4. To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F for 35 to 40 minutes or

until knife inserted in center comes out clean. 5. Meanwhile, combine all salsa ingredients in bowl; mix well. Let egg bake stand 5 minutes

before serving. To serve, cut into squares. Serve with salsa.

Adapted from: http://www.pillsbury.com/recipes/cheesy-egg-bake-with-strawberry-salsa/71d598b4-90b5-4398-bfdf-80d54923885c/

Nutrient Analysis:


4oz bake + 2 oz salsa

230 12g 18g 13g 440mg



“Chicken on a Waffle”

Original Fried Buttermilk Chicken Recipe: Serves 8 Scaled up Recipe: Serves 125 (2oz portion)

Instructions: 1. Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss

to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.

2. Make the batter. 3. Drain the chicken pieces and toss into the batter. Using your hands or tongs, toss to coat the

chicken completely with the batter. Shake off and reserve on a plate. 4. Using a deep fryer, fry the chicken for 20-25 minutes, or until golden brown and you have

reached an internal temperature of 180 degrees F. 5. Allow to drain on a wire rack for 5-10 minutes before serving.

Adapted from: http://americanfood.about.com/od/chickenrecipes/r/Fried_Chicken_Recipe.htm

Nutrient Analysis:


2 oz 280 20g 29g 10g 650mg

Fried Buttermilk Chicken Recipe


Marinade

1 Tbsp (or to taste) 1 tsp salt

1 Tbsp (or to taste) 1 tsp black pepper

1 Tbsp (or to taste) 1 tsp paprika

1 tsp ½ tsp cayenne

1 tsp ½ tsp white pepper

2 Tbsp 1 tsp poultry seasoning

1 gal + 2 quarts 2 cups buttermilk

43# 12oz 3 ½ # chicken

5# n/a fryer oil

Batter

2 quarts n/a batter

2 quarts n/a water


“Chicken on a Waffle” Waffles: 150 servings

Belgian Waffles


150 n/a waffles

Instructions:

1. Heat waffles in a warmer. Serve topped with chicken strip

Nutrient Analysis:


1 waffle 306 14g 40g 5g 222mg

Original Strawberry Syrup Recipe: Serves 12 (2 Tbsp) Scaled up Recipe: Serves 100 (2oz portion)

Strawberry Syrup Recipe


9# 1 pint fresh strawberries

3# 4oz ¾ cup sugar

1 cup 2 Tbsp corn syrup

¼ cup 1 ½ tsp lemon juice

1 Tbsp ½ tsp butter

Instructions:

1. Place strawberries in the robo-coupe; cover and process until pureed. 2. Transfer to a saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil;

cook and stir for 1 minute. Skim off foam. 3. Serve warm with waffles.

Adapted from: http://www.tasteofhome.com/Recipes/Strawberry-Syrup

Nutrient Analysis:


1 Tbsp 67 0g 17g 0g 6mg



Prime Rib with Strawberry Balsamic Sauce Recipe Original Recipe: 4 servings Scaled recipe: 100 servings

Strawberry Balsamic Glaze

100 servings 4 Servings Ingredient

3 cups 2 Tbsp Olive oil

3 large 1 small Onion, chopped

5 2 Garlic cloves, minced

2 quarts 2 oz Frozen strawberries

1 cup 3 Tbsp Balsamic vinegar

¾ cup 1 Tbsp Honey

12.5 tsp ( ¼ cups + ½ tsp) ½ tsp Salt

6.25 tsp (2 Tbsp + ¼ tsp) ¼ tsp Pepper

Steak


To taste 1 tsp Salt

5 1 Garlic clove, minced

50 tsp (1 cup + 2 tsp) 2 tsp Coarsely ground black pepper

3 Prime Ribs 1.5 pound Prime rib (~1 inch thick)

Directions:

1. For the glaze: in a saucepan over medium heat, add oil and heat then add onion, garlic, and strawberries and cook stirring occasionally for 5-6 minutes or until strawberries are just softened. Add vinegar, honey, salt, and pepper, cook for 2 minutes. Puree in blender or food processor.

2. For the steak: In small bowl, combine garlic, pepper, and salt. Rub over steak. 3. Cook prime rib in oven for 1-2 hours until desired doneness. 4. Carve steak thinly, across the grain. Spoon sauce over steak.

Nutrient Analysis:


3 oz meat + 1 Tbsp sauce

331 21g 20g 27g 715mg



“Salmon Steak with Strawberry Sauce”

Original Recipe: Serves 2 Scaled up Recipe: Serves 130 (4oz portion)


130 4oz 2 salmon steaks

1 quart 1 Tbsp oil

1 Tbsp 2 cloves garlic

33# 1 cup fresh strawberries

2 cups 4 tsp reduced sodium soy sauce

¾ cup ¼ tsp oregano

½ cup ½ tsp basil

1 tsp 1 tsp cayenne

½ tsp ¼ tsp ground black pepper

½ cup 4 sprigs parsley, chopped

1 quart n/a sugar

Instructions:

1. Process strawberries in robo-coupe until they reach a thick texture. 2. Mix all ingredients except salmon, oil and garlic well in a bowl. 3. Place garlic and olive oil in a saucepan and place over medium heat. Lightly sautee garlic for

five minutes. Add the sauce mix to saucepan. Cook for 10 minutes, stirring occasionally. Don't let the sauce boil hard, just simmer.

4. Brush salmon filets with soy sauce then bake in the oven at 350 degrees for about 7 minutes. 5. Pour sauce over the grilled salmon to serve.

Adapted from: http://australian.food.com/recipe/salmon-steak-with-strawberry-sauce-

161475?mode=us&scaleto=2.0&st=null

Nutrient Analysis:


4 oz 578 34g 11g 32g 591mg



“Steamed Carrots and Mint”

Original Recipe: Serves 4 Scaled up Recipe: Serves 120 (4oz portion)


2 cups 1 Tbsp fresh mint, chopped

24# 1# baby carrots

1 cup 1 ½ tsp butter, melted

to taste pinch salt & pepper

Instructions:

1. Steam carrots until tender using the steamer. 2. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with salt and pepper

and serve.

Adapted from: http://www.epicurious.com/recipes/food/views/Steamed-Carrots-and-Mint-241908

Nutrient Analysis:


4 oz 173 8g 25g 0g 107mg



“Hash Brown Casserole” Original Recipe: Serves 12

Scaled up Recipe: Serves 160 (4oz portion)


27# 1 pre-cut diced potatoes

1 quart n/a eggs

20# 3 cups shredded cheddar cheese

3 quarts + 1 cup 1 cup sour cream

3 quarts + 1 cup 1 cup onion, finely chopped

to taste to taste salt

Instructions:

1. Preheat oven to 350°F. 2. Saute potatoes using tilt skillet or stove. 3. Combine ingredients in large bowl. Transfer to a sprayed hotel pan. Bake until top is slightly

golden, about 1 hour 10 minutes. 4. Bake until golden brown, about 5 minutes.

Adapted from: http://www.epicurious.com/recipes/food/views/Hash-Brown-Brunch-Casserole-886

Nutrient Analysis:


4 oz 392 31g 33g 9g 833mg



Asparagus with Roasted Hazelnut Vinaigrette

Original Recipe: 6 servings Scaled Recipe: 80 servings

80 Servings 6 Servings Ingredients

2 red onions (large) 1 large Shallot, minced

0.5 cup 2 Tbsp Red-wine vinegar

0.5 cup 1 Tbsp Dijon mustard

1 cup ½ tsp Sugar

3 cups 1/3 cup Extra virgin olive oil

1 lbs ¼ cup Hazelnuts, toasted, skinned, &

chopped

33 lbs 2 lbs Asparagus, trimmed and lower 2

inches of stalks peeled

Directions:

1. In a bowl whisk together onions, vinegar, mustard, sugar, salt, and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified.

2. Run mixture through blender. 3. Whisk in hazelnuts. 4. Steam asparagus in steamer. Transfer to serving dish and spoon vinaigrette over.

Recipe adapted from epicurious: http://www.epicurious.com/recipes/food/views/Asparagus-

with-Hazelnut-Vinaigrette-10226 Nutrient Analysis:


4 oz 110 9g 10g 3g 51mg



Cornbread with Strawberry Jam Original Recipe: 24 Servings Scaled Recipe: 160 Servings

For Cornbread:


1 ¾ cup ¼ cup Sugar

7 1 Egg

7 cups (1 quart, 3 cups) 1 cup Milk

¼ cup + 3 Tbsp 3 tsp Baking powder

7 cups (3.5 lbs) 1 cup Yellow Cornmeal

7 cups (3.5 lbs) 1 cup All-purpose flour

7 tsp (2 Tbsp + 1 tsp) 1 tsp Salt

1 ¾ cup ¼ cup Oil

For Jam:

96 Servings 9 servings Ingredient

18 lbs 1 pound Strawberries

10 1 Lemon

4.5 lbs ½ cup Sugar

17.75 Tbsp (1 cup) 1 Tbsp Unsalted butter

Directions:

1. Preheat oven to 425 F. Combine dry ingredients together in bowl. Mix oil, egg, and milk together and add to dry ingredients mixing just until the batter is uniform. Bake in greased hotel pan (9 x 9) for 20-25 minutes.

2. Meanwhile make the jam: Cut strawberries width-wise into ¼ inch thick slices. Squeeze lemon juice into the bowl. Add sugar and strawberries and toss. Melt butter in large skillet over medium-high heat. Add strawberry mixture and cook, stirring, until juices reduce and thicken slightly (about 10 minutes). Puree in food blender. Serve with cornbread.

Recipe adapted from arrowroot and foodnetwork.com

Nutrient Analysis:


1 piece + 1 Tbsp jam 228 5g 42g 4g 420g



Strawberry Shortcake Original Recipe: 6 servings Scaled Recipe: 110 servings

For shortcake:

110 Servings 6 Servings Ingredients

15 lbs 1.5 lbs Strawberries, quartered

6 cups 5 Tbsp Sugar

20 lbs 2 cups All-purpose flour

¾ cup 2 tsp Baking powder

1 Tbsp + 2 tsp ¼ tsp Baking soda

2.5 cups 2 Tbsp Sugar

Dash ¾ tsp Salt

2 gallons 1.5 cups Heavy cream

For whipped cream:

110 Servings 6 servings Ingredients

1 gallon 1.5 cups Heavy cream, chilled

0.5 lb 3 Tbsp Sugar

0.5 cup 1.5 tsp Vanilla extract

Zest from 3 lemons 1 tsp Grated lemon zest

Directions:

1. Mix strawberries with sugar and refrigerate while juices develop. 2. Preheat oven to 400 F. Sift together flour, baking powder, baking soda, remaining 2

tablespoons sugar, and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in greased hotel pan and bake until golden, 18-20 minutes.

3. Remove shortcake from pan and place on a rack to cool slightly. Cut into 24 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom.

4. For whipped cream: Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 2 minutes.

5. Top with a generous dollop of whipped cream and then the shortcake top.

Recipe adapted from: http://www.foodnetwork.com/recipes/chic-easy/strawberry-shortcake-

recipe/index.html Nutrient Analysis:


1 shortcake 402 19g 49g 6g 308mg



Recipes

“Smart Sweet Strawberry Jell-O Parfait”

Original Recipe: Serves 4 Scaled up Recipe: Serves 32


1 packet 1 box strawberry sugar free gelatin

2# 1 cup fresh strawberries, chopped

2 quarts ¾ cup sugar free whipped cream

Instructions:

1. Place the Jell-O in a bowl and stir in 1 quart + 3 ½ cups of boiling water. Stir until completely dissolved, about 2 minutes.

2. Stir in 1 quart + 3 ½ cups of ice-cold water. Gently stir in the strawberries. 3. With a soup ladle, divide the mixture between 4 small dessert dishes. Refrigerate until set. 4. Spread whipped topping over each hardened Jell-O with a small spatula. Top with sliced

strawberries. Adapted from: http://www.epicurious.com/recipes/food/views/Raspberry-Jell-O-Parfaits-353971 Nutrient Analysis:


1 parfait 40 2g 15g 10g 10mg


STRAWBERRY PATCH BRUNCH Grocery List

Produce: Strawberries: 8 cases Spinach: 6 lbs Baby carrots: 30 lbs Asparagus: 3 cases Jalapeños: 6 Cilantro, fresh: 1.5 cups Mint, fresh: 2 cups Dairy: Heavy cream: 4 gallons Goat cheese: 5 lbs Mascarpone: 3 lbs Buttermilk: 1 gallon Liquid eggs: 2 cases 2% milk: 4 gallons Shredded cheddar cheese: 20 lbs Sour cream: 3 quarts Meats: Chicken: 44 lbs Salmon: 130, 4 oz filets (33 lbs) Prime Rib: 3 Etc: Vanilla extract: 1 cup Oil Blend: 3 quarts Fryer oil: 3 cases Corn syrup: 1 cup Poppy-seed dressing: 1 gallon White bread: 75 slices French baguettes: 6 Diced potatoes: 30 lbs Belgian waffles (frozen): 144 From Giant: Hazelnuts, chopped: 2 lbs

STRAWBERRY PATCH BRUNCH PRODUCTION SCHEDULE

Tuesday – Come in at 9:00

Task Equipment Person

Prep strawberries for salmon sauce and egg bake salsa

knife; green cutting board

EI

Prep onions for hash brown casserole and egg bake salsa

robo-coupe EI

Prep garlic, jalapenos, and cilantro for egg bake salsa

knife; green cutting board; robo-coupe

EI

Test sauce for salmon EI

Test egg bake salsa EI

Make salsa for egg bake; cover and place in fridge for Friday

EI

Make sauce for salmon; cover and place in fridge until Friday

robo-coupe EI

Test hash brown casserole

oven EI

Test egg bake casserole oven EI

Test fried chicken deep-fryer EI

Put chicken in fridge to thaw

EI

Wednesday


Prep strawberries for jell-o

knife, green cutting board

EI

Make jell-o, put into dessert glasses and place in fridge

stove EI

Puree strawberries for syrup

robo-coupe EI

Make strawberry syrup; cover and place in fridge until Friday

stove EI

Make marinade for chicken

EI

Put chicken in marinade – cover and place in fridge until Friday

EI

Portion salmon and put knife; cutting board; EI

STRAWBERRY PATCH BRUNCH grill marks on grill

Make lemon cool-whip for jell-o parfaits

spatula EI

Finish assembling strawberry jell-o parfaits; place in fridge until Friday

EI

Thursday


Saute potatoes for has brown casserole

tilt skillet or stove EI

Assemble egg bake casserole but don’t bake it; cover and place in fridge until tomorrow

hotel pans EI

Assemble hash brown casserole, but don’t bake it; cover and place in fridge until Friday

shotgun pans EI

Chop mint for carrots knife; green cutting board

EI

Decorate after dinner service

Friday


Bread the chicken EI

Heat the salmon sauce EI

Heat the syrup stove; 1/3 pan EI

Heat the waffles and cut diagonally into halves

warmer EI

Deep fry the chicken; put over diagonal waffle to finish

deep-fryer; 2/3 pan EI

Put egg bake casserole in the oven

oven EI

Put the hash brown casserole in the oven

oven EI

Bake salmon in the oven; finish with sauce

oven EI

Steam carrots; toss with mint and butter to finish

steamer; wavy pan EI

Put egg bake salsa in white bowl in cold well

white bowl EI

Place jell-o parfaits in the dessert cooler

EI

STRAWBERRY PATCH BRUNCH Tuesday


Make Cornbread Mixer, Oven RC

Mix strawberries for jam Bowl RC

Make and cut shortbread Mixer, Oven RC

Wednesday


Make jam Stove-top RC

Make Strawberry-balsamic

glaze for Prime Rib

Stove-top, blender RC

Prep Asparagus Knife, green-cutting

board

RC

Cut onions and

strawberries for salad

Knife, green-cutting

board

RC

Toast pecans for salad Stove-top RC

Thursday


Make whipped cream for

strawberry shortcake

Mixer RC

Make vinaigrette for

asparagus

Bowl RC

Make rub for prime rib Bowl RC

Mix strawberries for

French toast

Bowl RC

Mix strawberries for

Strawberry Shortcake

Bowl RC

Friday


Cook French toast Tilt skillet

Cook and glaze prime rib Oven

Cook asparagus steamer RC

Assemble salad RC

Assemble shortcake RC


Summary

Financial Statement Satisfaction Survey Intern Reflections

STRAWBERRY PATCH BRUNCH Financial Statement

Money Spent: Total Recipe Cost: $1200.12 Decorations: $ 59.56_ Total: $1259.68

Money Earned: Meal Cost per Person: $11 Number of Meals Sold: x 128 Total: $1408.00

Profit-Loss Statement Net Profit: $1408.00- $1259.68 = + $148.32

STRAWBERRY PATCH BRUNCH SSttrraawwbbeerrrryy PPaattcchh BBrruunncchh

Satisfaction Survey

Instructions: Please circle the number you feel is most appropriate.

1=poor 5=excellent

1. Please rate the overall taste of the meal. 1 2 3 4 5 2. Please rate the overall variety of the meal. 1 2 3 4 5 3. Please rate the overall presentation of the meal. 1 2 3 4 5 4. Please rate the decoration at the meal. 1 2 3 4 5 5. Please rate the meal overall. 1 2 3 4 5 6. What did you enjoy most? 7. What could be improved? Additional Comments:

SSttrraawwbbeerrrryy PPaattcchh BBrruunncchh Satisfaction Survey

Instructions: Please circle the number you feel is most appropriate.

1=poor 5=excellent

1. Please rate the overall taste of the meal. 1 2 3 4 5 2. Please rate the overall variety of the meal. 1 2 3 4 5 3. Please rate the overall presentation of the meal. 1 2 3 4 5 4. Please rate the decoration at the meal. 1 2 3 4 5 5. Please rate the meal overall. 1 2 3 4 5 6. What did you enjoy most? 7. What could be improved? Additional Comments:

STRAWBERRY PATCH BRUNCH Satisfaction Survey Results

n= 47 survey respondents

1=poor �� 5=excellent

1. Please rate the overall taste of the meal. Average: 4.57 2. Please rate the overall variety of the meal. Average: 4.49 3. Please rate the overall presentation of the meal. Average: 4.49 4. Please rate the decoration at the meal. Average: 3.85 5. Please rate the meal overall. Average: 4.47 6. What did you enjoy most? Top Comments:

• Salmon and strawberry sauce

• Strawberry spinach salad

• Chicken on a waffle

• French toast 7. What could be improved? Top Comments:

• Strawberry shortcake – too dry

• Serve ice cream with dessert

• Dry potatoes Additional Comments: Top Comments:

• Good job! Thanks Emily and Rachel!

• Delicious!

• First time I had this kind of meal and enjoyed everything.

• When is the next one?!?

• We should have more meals this outstanding.

• Strawberries on everything is too much.

STRAWBERRY PATCH BRUNCH Intern Reflection

By: Rachel Coury Emily and I began our Riderwood rotation in April and were able to hear a lot about the big theme meal event from the other interns who had already completed theirs. We quickly learned though that nothing could prepare us for the experience we were about to embark on. I was really nervous going into this rotation as cooking was never my forte. The few other experiences I had had in the kitchen prior to this rotation I had somehow managed to cut and burn my finger. So things were not looking good for me when I learned that the two of us were solely responsible for cooking and prepping all the food items for our brunch of ~125 people. But with the support of the kitchen chefs and my partner, I managed to make it out of this rotation without a scratch, phew! My favorite part of the experience was working closely with the chefs. We could not have pulled it off without their expertise and support. We learned valuable cooking lessons, like “you can always add more but you can never take away” and “when your baked goods are in the oven you need to trust in the timer, don’t open the oven doors often or it won’t turn out.” They shared their experiences and tips with us on how to adjust our extrapolated recipes, season our food, and pull everything off efficiently. I am happy to have this major internship milestone under my belt. If I have learned anything from this experience it is that a lot of behind the scenes work go into planning an event like this. I am leaving this rotation with a great appreciation of the hard work and patience that goes into quantity cooking. To everyone in the Windsor kitchen, thank you for all your help in making our brunch a successful one!

STRAWBERRY PATCH BRUNCH Intern Reflection

By: Emily Izer My favorite part about the food service rotation here at Riderwood Village in the Windsor Dining Room has been interacting with the residents. The residents instantly recognize you as an “intern from Maryland” when they see you around in your black pants and white blouse. They greet you kindly and ask lots of questions about the internship and about becoming a dietitian. When we first arrived, they were also very excited to have us host another wonderful theme meal for them. Throughout my time planning the “Strawberry Patch Brunch”, including researching recipes, planning the menu, making and delivering marketing materials, and brainstorming decoration ideas, I kept the residents in mind because I did not want to disappoint them! And after successfully hosting our theme meal, I can confidently say all of the hard work paid off and the residents were satisfied. Looking back over the past six weeks, I’ve learned so much about expanding recipes, costing and purchasing food, making production schedules, prepping food and testing recipes. I’ve gained a new appreciation for food service managers for understanding the financial aspect of running a food service operation and for food service employees for all the hard work and expertise they have in making delicious food. I’ve enjoyed my time here and am thankful for the experience.


Additional Projects

Meat Yield Test – Prime Rib

Restaurant Chemical Inventory Kitchen Inspection – Operation Pride

SWOT Analysis – Kitchen Safety Potomac Café Cash Audit

Financial Project Renaissance Garden Reflections

Human Resources Meeting Sustainability Survey

STRAWBERRY PATCH BRUNCH Meat Yield Test

Prime Rib We performed a meat yield test on Thursday May 3rd using prime rib. Data:

Time Weight Wt Loss (% loss)

Raw weight 15 lbs n/a

After cooking 10 lbs -5 lbs (33%)

After lip of fat removed 8.5 lbs -1.5 lbs (15%)

Total Loss -6.5 lbs (43%)

Results:

Percent loss= 43% Percent remaining= 57% Methods: The prime rib was weighed raw then placed in a 275 degree oven. The temperature was taken 40 minutes later, which indicated the prime rib was at 68 degrees. The timer was set for another 40 minutes. The temperature was again taken this time indicating the meat had reached an internal temperature of 125 degrees. We again weighed the prime rib to get our post-cooking measurement. Then the “lip of fat” was trimmed off. We weighed the prime rib one last time to get our final measurement indicating a 43% loss. The prime rib was then placed in a warmer to rest until time of service.

STRAWBERRY PATCH BRUNCH Chemical Inventory

As part of an ongoing attempt to achieve the upmost safety at Riderwood, Chef Victor asked us to compile a copy of MSDS sheets of all the chemicals that were used in the kitchens across campus. We found many MSDS sheets on file in the kitchens, but came up with a list of 13 chemicals which were missing MSDS sheets. We then proceeded to call the manufacturer of these chemicals to ensure that we had the safety sheets here at Riderwood. The compiled copies of each chemical’s MSDS sheets were then given to security.

Chemical MSDS On-File MSDS Retrieved

Kool Klene X

Oasis Ammonia Glass Cleaner X

Oasis 146 Quat Sanitizer X

Wash and Walk X

Oasis Orange Force 137 X

Lime-a-way X

Greastrip Plus X

Eco San X

Solid Power X

Silver Power X

Solid Brilliance X

Scout X

Ecolab Medallion X

Ecolab Victory X

Digi-Clean X

Grease-Cutter X

Dissolve Degreaser X

Kinzua Citrus Surface Disinfectant

X

Sterno Chafing Fuel X

Rust-Oleum X

Hydroxy Pro X

Keystone Defoamer X

Johnson Diversity X

Pledge (Lemon) X

Sysco Disinfectant X

Liquid Wrench X

Oasis Extra Strength X

Morton Pellets X

Quary Oasis 125xp X

STRAWBERRY PATCH BRUNCH Operation Pride Assessment

On our first day, Tuesday April 10th, we assisted Chef Victor in performing an operations assessment of Windsor Dining Room. We were immediately surprised by the detail the assessment went into and the length of time it took to complete. We concluded that this was a very thorough and useful tool to give feedback to the kitchen staff and managers on areas they are excelling in and areas needing more attention to ensure a safe foodservice environment. The assessment is broken up into several pieces: Receiving Area, Refrigeration Units, Dry Storage, Kitchen (Sanitation of Equipment), Food Production, Production Documentation, Dish/Utility Area, Safety & Sanitation (Kitchen & Utility), Dining Room- Front of House. We observed Chef Victor perform assessments in the freezer and refrigerator. The big issues were in the labeling of food as there were several items that did not have a date on them. Another issue he documented was in making sure there was enough space, at least 16 inches, between the ceiling and the food/boxes as this is a ServSafe issue. After observing Chef Victor perform several pieces of the Operation Pride Assessment, Emily and I were given the task to assess the Dining Room- Front of House. Examples of questions we were asked to document on included:

• Is the host desk neat and organized?

• Is the current menu posted for the day’s meal

• Are the carts clean and organized

• Are there ice cream freezer thermometers

• Is the shelving clean, organized, and dry? In general, the dining room received a high score (22 out of 28). Areas that required more attention included:

• Hand washing signage needs to be posted

• Employee attire (absence of piercings, trim/unpainted nails, excess jewelry, proper footwear, clean shirts)

• Table bases were not clean; there were debris and dust

• Crumbs on chairs

• Baseboards dirty/crumbs on floor

STRAWBERRY PATCH BRUNCH SWOT Analysis

Windsor Kitchen Safety We were tasked with conducting a SWOT analysis looking at the overall safety of the Windsor Kitchen. A SWOT analysis is a tool used to evaluate a topic’s:

• Strengths: characteristics that give it an advantage

• Weaknesses: characteristics that give it a disadvantage (limitations)

• Opportunities: chances to improve performance

• Threats: elements in the environment that could cause problems

Here is the SWOT analysis we developed to measure Windsor Kitchen safety:

Strengths Weaknesses

• MSDS sheets are readily available to the staff

• Proper safety equipment supplied and used by employees (cut gloves, gloves, hair nets, aprons, masks)

• MSDS sheets are not available for all chemicals

• Employee hand washing and glove changing

Opportunities Threats

• Educate the staff on kitchen safety or do in-service trainings regularly

• Management can prevent issues from expanding into a safety issue

• Cockroaches

• Malfunctioning equipment

STRAWBERRY PATCH BRUNCH Cash Audit – Potomac Café

On Thursday April 26th we were able to have a manager at Potomac Café teach us how to perform a cash audit. She explained that after the lunch period, two reports have to be printed to give information about how many and what kind of transactions occurred that day: current business day and current shift. She uses these reports to determine if the cash in the register is consistent with the amount on the reports. We learned that the register is always stocked with $150 in order to make change. The cash collected minus the change given (information taken from the reports printed out) gives you the cash tender. The cash tender must have the $150 added to it to know what the amount of money in the drawer should be. After determining this amount, the manager is able to count the actual money in the drawer to determine if it is the same, or if it’s high or low. Unfortunately, due to time constraints from us and from the manager, we weren’t able to actually see the money in the drawer counted. Below is a mock example of a cash audit summary and report:

Cash Audit Report

Beginning Cash Total

$150

Projected Cash Total

$608.50

Desired Sub-Total $758.50

Actual Cash Total $759.50

Cash drawer is over:

+$1.00

Report Summary

Type of Transaction Number of Transactions Amount of transactions

Meal of the Day (MOD - $8) 70 $560

Resident Charge 14 $149.52

Department Charge 6 $19.45

Gift Cards 0 $0

Cash Sales 145 $608.50

235 meals

STRAWBERRY PATCH BRUNCH Financial Project

Cost Comparison of Two Brunches

Brunch #1 (without fish bar) Total Food Cost: $1197.33 Total Labor Cost: __$2297.49_ $3494.82 Total Revenue: $3809.79 Profit-Loss Statement: Net Profit: $3809.79-$3494.82 = $314.97

Brunch #2 (with fish bar) Total Food Cost: $1540.20 Total Labor Cost: __$2126.26_ $3666.46 Total Revenue: $4214.82 Profit-Loss Statement: Net Profit: $4214.82 - $2666.46 = $548.36

Conclusion: The brunch including the fish bar generated slightly more revenue than the brunch without it ($233.39). There were more guests that attended the fish bar brunch, increasing the average check cost from $9.41 for brunch #1 to $10.01 for brunch #2. Therefore it would be profitable to keep offering the fish bar in the Windsor dining room.



Brunch #1 (without fish bar)

Portion Size Portions Made Portion Cost Total Cost

Sausage Patty Patty 100 $0.02 $2.00

Eggs 4 oz 50 $0.24 $12.00

Egg Substitute 4 oz 100 $0.44 $44.00

Cream Chipped Beef 4 oz 100 $0.84 $84.00

Biscuit 2 oz 100 $0.23 $23.00

Bacon 1 slice 200 $0.12 $24.00

Seafood Newburg 4 oz 200 $0.68 $136.00

Lamb Leg 4 oz 100 $2.08 $208.00

Mint Jelly 2 oz 100 $0.14 $14.00

Demi Glaze 2 oz 100 $0.46 $46.00

Cakes 1 piece 96 $1.23 $118.08

Danish 1 danish 100 $0.61 $61.00

Indian Curry Veg 4 oz 150 $0.43 $64.50

Chicken w/ Wild Mushroom Sauce 4 oz 150 $0.76 $114.00

Cubed Beef Steak Braised 4 oz 125 $0.75 $93.75

Confetti Rice 4 oz 100 $0.13 $13.00

Potato O'Brien 4 oz 100 $0.21 $21.00

Summer Roasted Veggies 4 oz 100 $0.57 $57.00

Breakfast Burrito Burrito 100 $0.62 $62.00

$1,197.33



Brunch #2 (with fish bar)

Portion Size Portions Made Portion Cost Total Cost

Veal Wiener Schnitzel 5 oz 145 $2.29 $332.05

Dixie Pot Pie Pot pie 125 $0.38 $47.50

Ratatouille 4 oz 160 $0.18 $28.80

Sauteed Spinach 4 oz 180 $0.23 $41.40

Egg Noodles 4 oz 125 $0.11 $13.75

Southern Style Biscuit Biscuit 165 $0.23 $37.95

Dessert Bar (cakes) 1 piece (5 oz) 150 $0.96 $144.00

Sweedish Meatballs 150 $0.51 $76.50

Scrambled eggs 4 oz 100 $0.06 $6.00

Egg beaters 4 oz 100 $0.11 $11.00

Pancakes w/ Blueberry Topping

Pancake + 1 Tbsp topping 175 $0.36 $63.00

Danishes danish 125 $0.61 $76.25

Bacon 1 slice 200 $0.12 $24.00

Sausage Links 1.5 oz 100 $0.03 $3.00

Cream Chip Beef 4 oz 100 $0.21 $21.00

Cream of Rice 4 oz 100 $0.36 $36.00

Sliced Turkey Breast w/

Stuffing and Gravy 5 oz 100 $0.81 $81.00

Baked Tilapia w/ Citrus Crust 5 oz 150 $1.06 $159.00

Smoked Salmon 0.89 per oz 100 $1.78 $178.00

Smoked Trout 0.43 per oz 100 $0.85 $85.00

Cream Cheese 0.19 per 1 oz 150 $0.19 $28.50

Bagel 0.31 per bagel 150 $0.31 $46.50

$1,540.20

STRAWBERRY PATCH BRUNCH Renaissance Gardens:

Intern Reflection

On April 16th and 17th we had the opportunity to visit Renaissance Gardens, a kitchen at Riderwood. But this wasn’t just any kitchen; Renaissance Gardens is a specialty kitchen on the campus, catering to the needs of residents in assisted living facilities or skilled nursing facilities. On top of preparing regular meals, they also make meals for residents needing modified textures, such as mechanical ground or chopped, or pureed. During our visit, we actually helped prepare a pureed meal consisting of collard greens, corn pudding, and baked chicken. We were surprised to learn the techniques used to obtain the perfect pureed consistency. To puree the chicken, we used broth, water, and cornstarch to make sure it wasn’t too watery or too dry. We even got to sample the pureed meal; it was actually pretty good! We were amazed at how similar the pureed chicken tasted to the regular version. After sampling, Chef Willie, the Chef de Cuisine in the kitchen, explained to us the upcoming implementation of a puree molding program, which will use food molds to make the pureed foods look more like the original. They’re hopeful that making the pureed foods look more pleasing will increase resident satisfaction when consuming the meal. Chef Willie is extremely motivated and excited about the puree molding program, so we’re sure it’s going to be a hit! We both enjoyed our time in the “RG” kitchen and picked up some useful skills that were very helpful in preparing and hosting our theme meal, “Strawberry Patch Brunch,” for residents in the Windsor Dining Room.

STRAWBERRY PATCH BRUNCH Meeting with Human Resources

On Thursday May 18th we met with Human Resources to discuss the hiring and application process of dining services’ employees. Mia Garret explained to us that a recruiter, Greg Greenberg, does the hiring for this department. She said that they continually do research to make sure that the starting wage of employees is competitive in the marketplace. Erickson living has several core values which their employees are asked to uphold these include: respect and caring for co-workers, residents, and community; diversity of thought, experience and background, friendliness and enthusiasm in the way we work and interact with each other and those we severe; integrity so that we may continue to be the most trusted and respected name in retirement living responsibility and ownership of the work we create; excellence in everything we do; and teamwork to promote great thinking and extraordinary growth opportunities. We were also able to view some of the applications that job candidates are asked to fill out. After reviewing all of the information and speaking with Mia, we feel that Riderwood would be a great place for any employee to work.

STRAWBERRY PATCH BRUNCH Sustainability Survey

To conduct our sustainability survey, we spoke with residents waiting in the lobby area of the Windsor dining room before it opened for dinner. We spoke with about 15 residents and asked them the following three questions:

1. Do you recycle? 2. When you eat at any of the Riderwood facilities, is it easy for you to recycle? 3. Do you know the to-go containers from the Café are reusable?

Residents’ responses to the first question were split, but more people told us they don’t recycle. Through our conversation, most people said they would like to recycle more. We learned that there are recycling rooms on the floors that residents can use to bring their recyclables; however, it’s unclear how many of the residents are aware and actually use this resource. The majority response to the second question was no, it is not easy for them to recycle when eating at the Riderwood dining facilities. Resident’s aren’t aware of any recycling bins available in the dining rooms. As interns eating a working in the dining rooms, we also are not aware of any recycling bins in the dining rooms. However, in the kitchens there are recycling and composting bins. For the third question, the majority of residents do not know that the to-go containers from the Café are reusable. Some of them said they re-use the containers at home, but none said they bring the container back to the Café to re-use it. Overall, this brief sustainability survey of the residents allowed us to obtain a peek into their views on recycling and it’s prevalence at Riderwood Village. We would recommend for the dining rooms to all have well marked and visible recycling containers for residents to use if they want. We would also recommend for the Café to better promote the re-usability of the to-go containers by verbally telling residents and posting signs. Also, promoting and placing signs for the recycling rooms is also a good idea to increase the resident’s rates of recycling.

Friday May 11 2012 Windsor Dining Room Emily Izer & Rachel...

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