HAWAIIAN LUAU

LUNCH
Quantity Food Production
Section 2

Kelsey, Kerry, Grace,

Kim and Brielle
Location: Livingston Faculty Dining Hall
Theme: Hawaiian Luau

Lunch served on March 29th

from 11:30AM until 1PM

Forecasting approximately 60
people
The Menu
Fresh Berry Salad
Salmon with Mango Salsa
Pineapple Chicken
Butternut Squash Raviolis
Jasmine Rice
Grilled Asparagus
 Marketing
Flyers
Emails to faculty

*Due to this being a faculty event, we

were limited in the extent to which
we were able to advertise.
Original Recipes, Expansions,
And Costings
Double Berry Salad with Candied Pecans
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4-6 (as a side)

Ingredients:
Salad Dressing
1 bag (6-8 ounces) fresh spinach 4 tablespoons freshly squeezed lemon juice
1 teaspoon heaping lemon zest
~7 cups
1/4 teaspoon onion powder
1.5 cup heaping strawberries 1/2 teaspoon Dijon mustard do not use regular
1.5 cup heaping blueberries mustard
4 ounces feta cheese 1/4 teaspoon salt
Candied Pecans 3 tablespoons white sugar
Premade 1/3 cup vegetable oil
1 tablespoon poppyseeds
Double Berry Salad Expansion
Double Berry Salad Costing
Baked Salmon with Mango Salsa
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
4 salmon fillets, frozen
Paprika
Salt and Pepper to taste
Mango Salsa
1 Mango, peeled and diced
1/4 c. Red pepper, diced
1 Tbsp green onions, chopped
1 Tbsp fresh cilantro, minced
1 Tbsp fresh lime juice
Procedure
Preheat oven to 375 degrees F
Line a baking sheet with aluminum foil and spray with non stick cooking spray
Place salmon on baking sheet and sprinkle with paprika, salt and pepper
Bake for 10-15 minutes or until fish is cooked to 145 degrees and separates easily
with fork
Combine Mango, red pepper, green onions, cilantro, and lime juice in a bowl
Stir until combined
Just before serving, top each fillet with Mango Salsa
Baked Salmon Expansion
MANGO SALSA EXPANSION
Baked Mango Salmon Costing
Hawaiian Chicken
Ingredients
1 (10 ounce) jar sweet and sour sauce
1 cup packed brown sugar
1/2 cup orange juice
4 tablespoons white wine
1/4 cup butter, melted
4 skinless, boneless chicken breasts

Procedure
Preheat the oven to 400 degrees F (200 degrees C).
In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or
margarine. Mix well.
Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken.
Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze.
Hawaiian Chicken Expansion
Hawaiian Chicken Costing
Butternut Squash Tortellini with Brown Butter Sauce
Ingredients
Squash Tortellini:
Premade
Brown Butter Sauce:
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese

Procedure
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a
large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn
the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to
float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving
platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
 Ravioli Sauce Expansion
Original Converted Multiplying Expanded Purchase Units
Measurements Measurements Factor Measurements

Butter c. 6 oz 12 72 oz 4.5 #

Sage 2 tbsp 0.19 oz 12 2.3 oz 2.3 oz

Roasted Walnuts c. 2.67 oz 12 32 oz 2#

Dried Cranberries c. 2 oz 12 24 oz 1.5 #

Parmesan Cheese c. 1.5 oz 12 36 oz 2.25#

12.4 oz
 Ravioli Sauce Costing
Number of Portions: 60
Portion Size: 2.8 oz
Cost per Portion: $0.61

Weight Volume Count APC/ Unit Yield % EPC/ Unit Total

Cost

Walnuts 24 oz $4.82/lb 100% $4.82/lb $7.23

Butter 72 oz $2.41/lb 100% $2.41/lb $10.85

Sage 20.28 oz $1.32/oz 100% $132/oz $3.00

Dried 32.04 oz $2.83/lb 100% $2.83/lb $5.67

Cranberrie
s

Parmesan 36 oz $4.51/lb 100% $4.51/lb $10.14

Cheese

$36.89
Roasted Asparagus
Ingredients
2 pounds fresh asparagus
Good olive oil
Salt and Pepper

Procedure
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if
they're thick, peel them. Place the asparagus on a
baking sheet, drizzle with olive oil, then toss to coat the
asparagus completely. Spread the asparagus in a single
layer and sprinkle liberally with salt and pepper. Roast
the asparagus for 25 minutes, until tender but still
crisp.
Roasted Asparagus Expansion
Roasted Asparagus Costing
 Jasmine Rice
Ingredients
cup jasmine rice
Kosher salt

Procedure
In a medium saucepan with a tight-fitting lid, combine
rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring
to a boil. Stir once, cover, and reduce heat to low. Simmer
for 18 minutes. (Do not lift the lid or stir!) Remove from
heat and let stand, covered, for 5 minutes; fluff with a
fork and serve.
Jasmine Rice Expansion
Jasmine Rice Costing
Grocery List
Task Flow Chart
 Equipment: The Montague Company Convection Oven

Used to:
-Bake the chicken

-Bake the salmon

-Bake pineapple, used to top the chicken

-Bake asparagus
 Service and Execution: Changes
Task flow chart not utilized

Proper mustard & lime juice were not provided for salad dressing

Basmati rice used instead of jasmine; 2# of butter added to rice; undercooked

Not enough mangos provided for mango salsa

Recipe Change for CHicken

Because of faculty clientele, we had to stray away from hawaiian theme For the vegetarian
option [ravioli versus hawaiian tofu poke bowl]
 Service and Execution: Location and Service Style
Location: Livingston Commons Faculty Dining Room

Work area was easy to work in considering its low traffic

One chef allowed for better communication

Service Style:

Buffet style

We were not required to serve the food

Commons provided waitstaff to set up the buffet tables

Waitstaff also served water to all clientele

Commons provided dessert and soup tables

Overall Experience: Rewarding!
Gained much useful knowledge about quantity food
preparation and production

Great team-building exercise! Developed friendships

with awesome people!

Overall, very fun and exciting! Would definitely do it

again and would not change anything!
 Pictures
Highlighting
Our Day
 CUTTING PINEAPPLE

BROWNING CHICKEN ON
CAST IRON SKILLET

GRACE & KIM

SALMON W MANGO SALSA, BUTTERNUT SQUASH RAVIOLI, PINEAPPLE CHICKEN
BERRY SALAD & ASPARAGUS
 CUSTOMER
Evaluation Form
 CUstomer Evaluation Results
AVERAGE RATING

Pineapple Chicken Mango Salsa Salmon Butternut DOUBLE BERRY

Squash RAVIOLI SALAD
 Customer Comments
Thank you!
Delicious!

I am French, I have high expectations! Overall

Excellent! Loved it! it is as good as with the usual cook. Rice is
undercooked. Asparagus also. (Chicken too
Dry. Mango Salmon too Dry.)
QUESTIONS?

#RDS2BE