Vy Doan

Dr. Hughes
HSCI 465
Due Date: 12/1/14

menu
November 26, 2014

Apple Cranberry Walnut Salad with crumbled feta cheese on a bed of spinach and spring mix
Butternut Squash soup topped with crme fraise
No knead Dinner Rolls
Sage Roasted Turkey Breast
Vegetarian Shepherds pie with Mushroom Gravy
Honey Glazed Baby Carrots with fresh dill and thyme leaves
Apple Crisp with fresh Granny Smith Apples topped with brown sugar, cinnamon, and oats
Pumpkin Cookies coated with confectioners sugar
Apple Cider
Coffee, Tea, Milk

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

Adjusted Recipe
APPLE CRANBERRY WALNUT SALAD
Ingredient

Original
Amount

Original
Amount in
weight

Factor Used
(Desired
yield/original
yield= factor)

Amount Needed

4 Servings
.74 lb.

40/4= 10
.74 lb * 10

(Adjusted for 40
servings)
7.41 lbs.

1/3 lb.
1/3 lb.

1/3 lb * 10
1/3 lb * 10

3 lbs.
3lbs.

Spinach/Spring
Mix
Red Apple
Green Apple

6 cups,
raw
1 medium
1 medium

Walnuts
crumbled feta
cheese
dried cranberries
Dressing:
apple juice

1 cup
1/3 cup

.28 lb.
1.59 oz.

.28 lb. * 10
1.59 oz * 10

2.8 lbs.
16 oz= 1 lb

1/3 cup

1.28 oz.

1.28 oz * 10

12.8 oz.

1 cup

.55 lb

.55 lb * 10

5.5 lb.

apple cider
vinegar
honey

4 tbsp

2.24 oz.

2.24 oz. * 10

2 tbsp

1.52 oz.

1.52 oz. * 10

=.63 gallons
22.4 oz.=
.64 quarts
15.2 oz.

salt

tsp,
scant
tsp
cup

.11 oz.

.11 oz. * 10

1.1 oz.

.02 oz.
1.81 oz.

.02 oz. * 10
1.81 oz * 10

.20 oz.
18.1 oz. /16 oz.
= 1 lb, 2 oz.

black pepper
Oil

INSTRUCTIONS
1.

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts,
feta, and cranberries together in a large bowl.
2.
Whisk together all dressing ingredients. Toss with salad immediately before
serving. Enjoy!

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

BEST BUTTERNUT SQUASH SOUP

Ingredient

Butternut
Squash

Original
Amount

2 large,
roasted

Original
Amount in
weight

Factor Used

8 Servings

40/8= 5

8 oz.

8 oz. * 5

(Desired
yield/original
yield= factor)

Half and Half

1 pint

17.07 oz.

17.07 *5

Butter

stick,
browned
2 Tbsp
2 cups

3 oz.

3 oz. * 5

.92 oz.
21.16 oz.

.92 oz. *5
21.16 oz. * 5

Oil
chicken stock

Amount Needed

(Adjusted for 40
servings)
40 oz. = 2.5 lbs.
Or 7 large,
roasted
85.35 oz.
(2.5 quarts)
15 oz.
4.6 oz.
105.8 oz.
(3 quarts)

Instructions
1. Cut the squash in half
2. Lightly coat it with oil, salt and pepper
3. Roast the squash for an hour or until tender
4. Scoop out the squash, put it into a blender or food processor add the half and half
and the chicken stock.
5. Blen well and then place into a pot on medium heat.
6. Add browned butter (simply brown butter in a small pan) oil, salt and pepper and
stir and cook on low for a few minutes.
7. Garnish with crme fraiche.
Recipe from Wannabite: http://wannabite.com/best-butternut-squash-soup-recipe/

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
HERB ROASTED TURKEY BREAST
Original
Original
Ingredient
Amount
Amount in
weight

Factor Used

Amount Needed

(Desired
yield/original
yield= factor)

4 Servings

40/4= 10

(Adjusted for 40
servings)

3 lbs., thawed

3 lbs. * 10

30 lbs boneless
Turkey Breast,
thawed

* 10

40 sage leaves

Boneless Turkey
Breast

3 lbs

Sage Leaves

4 leaves,
fresh

Thyme

1 tbsp,
chopped,
fresh

.09 oz.

.09 oz. * 10

1 oz.

Kosher Salt

1 Tsp

.22 oz.

.22 oz. * 10

2.2 oz.

Black Pepper

tsp

.02 oz.

.02 oz. *10

.20 oz.

Instructions
1.

place the turkey breast on a flat surface and gently lift the skin to expose the breast.
sprinkle evenly with the salt, pepper, thyme and the sage leave. place the skin back down and
drizzle with olive oil. bake according to package instructions, but ours took 2 1/2 hours at 325.
allow the turkey to rest for 15 minutes before slicing.
Recipe from: http://www.ohsweetbasil.com/2013/11/herb-roasted-turkey-breast.html

HONEY GLAZED BABY CARROTS

Original Recipe
Called For

Original
Amount

Original
Amount in

Factor Used

Amount Needed

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

Unsalted Butter
Baby Carrots
Honey
brown sugar,
packed
Dill

weight

(Desired
yield/original
yield= factor)

4 Servings

40/4= 10

2 Tbsp
1 lb.
2 Tbsp
2 Tbsp

1.02 oz.
1 lb.
1.52 oz.
1.16 oz.

1.02 oz. * 10
1 lb. * 10
1.52 oz. * 10
1.16 oz. * 10

(Adjusted for 40
servings)
10.2 oz.
10 lbs.
15.2 oz.
12 oz.

2 Tsp,
fresh
2 tsp, fresh

.01 oz.

.01 oz. * 10

.10 oz.

.06 oz.

.06 oz. * 10

.60 oz.

Thyme leaves
Prep Time- 5 minutes
Cook Time-15 minutes
Total Time- 20 minutes
Instructions:

1. Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and
thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender,
about 15 minutes. *
2. Serve immediately.
NOTES
* cooking time may need to be adjusted depending on the thickness of the carrots.
Recipe from: http://damndelicious.net/2013/11/25/honey-glazed-baby-carrots/
NO-KNEAD DINNER ROLLS
Ingredient
Original
Amount

Original
Amount in
weight

Factor Used

24 Servings

40/24= 1.67

Amount Needed

(Desired
yield/original
yield= factor)

milk

4 cups

38.17 oz.

38.17 oz. * 1.67

sugar

1 cup

10.44 oz.

10.44 oz. * 1.67

vegetable oil

1 cup

8.95 oz.

8.95 oz. * 1.67

(Adjusted for 40
servings)
63.74 oz. /16 oz.
~4 lbs.
17.43 oz. /16 oz.
=1 lb, 1 oz.
14.95 oz. ~ 15 oz.

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
flour
Active Dry Yeast

9 cups
2 packages
(4.5 tsp
each)
Baking Powder
1 tsp
Baking Soda
1 tsp, scant
Salt
2 tbsp
Preparation Instructions

2.68 lbs.
.64 oz.

2.68 lbs * 1.67

.64 oz. * 1.67

4.5 lbs
1.06 oz.

.16 oz.
.16 oz.
1.29 oz.

.16 oz *1.67
.16 oz. * 1.67
1.29 oz. * 1.67

.26 oz.
.26 oz.
2.15 oz.

1. Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of
vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and
scald the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110
degrees).
2. Before the mixture boils, turn off the heat. Allow this mixture to cool to warm/lukewarm.
The mixture will need to be warm enough to be a hospitable environment for the yeast,
but not so hot that it kills the yeast and makes it inactive. The pan should feel
comfortably warm.
3. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2
teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add
another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for
an hour. After about an hour it should have almost doubled in size. If it hasnt changed
much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen
sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant
teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until
combined.
4. Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough
and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered
muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
5. Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
Recipe from Pioneer Woman: http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls__no_kneading_required/
SAVORY SHEPHERDS PIE WITH MUSHROOM GRAVY

Ingredient

Original
Amount

Original
Amount in
weight

Factor Used
(Desired

Amount Needed

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
yield/original
yield= factor)
40/4= 10

(Adjusted for 40
servings)

4 Servings

Filling:
onion, chopped

1 small or
medium

.5 lb.

.5 lb * 10

5 lbs

Carrots

3 small,
chopped

5.28 oz.

5.28 oz. * 10

52.8 oz. /16 oz=

3 lbs, 5 oz.

Spinach

cup

1 oz.

1 oz. * 10

10 oz.

Celery

1 Stalk,
chopped

3.5 oz

3.5 oz * 10

30.5 oz /16 oz. =

2 lbs.

Tomato

1 large,
chopped

Olive Oil

2 tbsp

1.04 oz.

1.04 oz. *10

10.4 oz. (1/3 quart)

Lentils

cup cooked
or canned,
mashed

3.49 oz.

3.49 oz. * 10

34.9 oz. /16 oz.

Basil

tsp, dried

.01 oz.

.01 oz * 10

.10 oz.

Salt

tsp

.11 oz.

.11 oz*10

1.1 oz.

Tamari

1 tbsp

.64 oz.

.64 oz * 10

6.4 oz.

Topping:

10 large tomatoes,
AP

=2 lb, 3 oz.

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

Potatoes

3 medium,
roughly
chopped

milk

cup

2.26 oz.

3 * 10

30 medium
potatoes AP

2.26 oz* 10

22.6 oz.
1 quart, 1 pint

margarine or
olive oil

1 tbsp

.52 oz.

.52 oz * 10

5.2 oz.

*10

40-60 button
mushrooms finely
chopped

Gravy:
Mushrooms

4-6 button,
finely
chopped

margarine

2 tbsp

1.18 oz.

1.18 oz *10

11.8 oz.

flour

3 tbsp

.86 oz.

.86 oz. * 10

2.58 oz.

nutritional yeast

1 tbsp

.43 oz.

.43 oz. * 10

4.3 oz.

ground black
pepper

tsp

.02 oz.

.02 oz. * 10

.20 oz.

tamari

1 tsp

.21 oz.

.21 oz. * 10

2.1 oz.

vegetable stock

1 cup

8.47 oz.

8.47 oz. * 10

84.7 oz.
=2.5 quarts

For pie:
Preheat oven to 350F.

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
In a medium pot of water, boil 3 medium roughly chopped potatoes until they can be pierced
easily with a fork.
In a medium saucepan, saut 1 small chopped onion, 2 small chopped carrots, 1/2 cup chopped
spinach, 1 chopped celery, and 2 large chopped tomatoes in 1 tbsp oil.
Once carrots are tender, add 1/2 cup canned lentils, 1/2 tsp basil, 1/2 tsp salt, and 1 tbsp tamari.
Stir and simmer without a lid until the liquid cooks off. Meanwhile, in a food processor or a
medium bowl, mash the potatoes, 14 cup vegan milk, 1 tbsp margarine, and salt (to taste) with
a potato masher or fork. Set aside.
Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over
top. Bake for 1520 minutes.
For gravy:
In a medium saucepan on medium-high heat, saut 4-6 finely chopped mushrooms in 2 tbsp
margarine until soft.
Add 3 tbsp flour, 1 tbsp nutritional yeast, 1/4 tsp pepper, and 1 tsp tamari; stir constantly until
thickened. Whisk in 1 cup vegetable stock, 14 cup at a time, stirring constantly until thickened.
Blend in food processor if you want smooth gravy or serve as is. Makes approximately 1 12
cups.
Recipe from Today: http://www.today.com/food/vegan-thanksgiving-it-can-be-done-deliciously1C9005095

APPLE CRISP
Ingredient

Original
Amount

Original
Amount in
weight

Factor Used
(Desired
yield/original
yield= factor)
40/4= 10

4 Servings

Amount Needed

(Adjusted for 40
servings)

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
Crumb Topping:
flour

cup

2.26 oz.

2.26 oz * 10

22.6 oz.
=1 lb, 7 oz.

old fashioned oats

cup

2.75 oz.

2.75 oz. * 10

27.5 oz.
=1 lb, 12 oz.

brown sugar

cup

4.59 oz.

4.59 oz. *10

45.9 oz./16 oz.

=3 lbs.

baking powder

tsp

.08 oz.

.08 oz * 10

1 oz.

ground cinnamon

tsp

.01 oz.

.01 oz. * 10

.10 oz.

unsalted butter

1/3 cup,
2.39 oz.
diced into
small chunks

2.39 oz *10

23.9 oz./16 oz.

Granny Smith
(peeled and sliced
thin)

3-4, large

*10

30-40 large Granny

Smith Apples
(peeled and sliced
thin

Butter

3 tbsp,
melted

1.36 oz.

1.36 oz. * 10

13.6 oz.

flour

2 tbsp

.56 oz.

.56 oz. * 10

5.6 oz.

lemon juice

1 tbsp

.54 oz.

.54 oz. *10

5.4 oz.

milk

3 tbsp

1.69 oz.

1.69 oz. * 10

16. 9 oz. /16 oz.

=1 lb, 8 oz.

Apple Filling:

=1 lb. 14 oz.
vanilla extract

tsp

.08 oz.

.08 oz. * 10

.8 oz.

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
brown sugar

cup

2.29 oz.

2.29 oz. * 10

22.9 oz. /16 oz

=1 lb, 7 oz.

ground cinnamon

tsp,
ground

.05 oz.

.05 oz. * 10

.5 oz.

Instructions

Preheat oven to 375 degrees F.

In a medium size bowl combine the crumb topping ingredients with a fork or pastry
blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For The Apple Filling

In a small bowl, combine melted butter and flour until well blended. Add lemon juice,
milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over
apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even
layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden
brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Recipe from Tastes better from scratch http://tastesbetterfromscratch.com/
PUMPKIN COOKIES
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 5 dozen

Ingredient

Original
Amount
60 cookies

Original
Amount in
weight

Factor Used
(Desired
yield/original
yield= factor)
80/60= 1.33

Amount Needed

(Adjusted for
80 servings, 2
cookies/guest)

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
Flour

2 cups

.71 lbs.

.71 lb * 1.33

.92 lb = 1 lb

Baking Soda

1 tsp

.16 oz.

.16 oz. * 1.33

.21 oz.

Baking
Powder

1 tsp

.16 oz.

.16 oz. * 1.33

.21 oz.

Pumpkin Pie
Spice

1 tsp

.07 oz.

.07 oz. * 1.33

.09 oz.

Cinnamon

1 tsp

.03 oz.

.03 oz. * 1.33

.04 oz.

Salt

tsp

.02 oz.

.02 oz.* 1.33

.03 oz.

Butter,
softened

cup

3.62 oz.

3.62 oz. * 1.33

4.8 oz.

Granulated
sugar

1 cup

.77 lb

.77 lb. * 1.33

1 lb.

Pumpkin

1 cup

8.64 oz.

8.64 oz. * 1.33

11.5 oz.

Egg

1 large

*1.33

2 eggs

Vanilla
extract

1 tsp

.15 oz.

.15 oz * 1.33

.20 oz.

Confectioners
sugar

1 cup

7.13 oz.

7.13 oz. * 1.33

9.5 oz.

Instructions
1.
2.
3.
4.
5.
6.

Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.
Mix together all dry ingredients: flour through salt.
Cream sugar and butter together. Slowly stir in pumpkin.
Add egg and vanilla and mix well.
Slowly add dry ingredients to wet ingredients until thick batter forms.
Pour confectioner's sugar in bowl. Scoop or spoon about a tablespoon of batter onto
sugar and roll to coat. Place coated cookies on prepared cookie sheet.
7.
Bake 6-8 minutes. Do not over bake.
8.
Allow to cool on wire rack.
Recipe from Eating On a Dime: http://eatingonadime.com/pumpkin-cookies/

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
Sources used for conversions: Aqua-Calc at http://www.aqua-calc.com/calculate/food-volume-toweight

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

Purchase Order
Vy's Caf

14-Nov.
2014

Date:
P.O. #:
Customer
ID:

Vendor

Ship to

Colton, CA 92324

Vy Doan
Cal State San
Bernardino
5500 University
Pkwy
San Bernardino,
CA 92407

909-514-1770

909-537-5000

Restaurant Depot
2150 E Oliver Holmes Rd

Shipping Method
Ground

Shipping Terms

Unit

[ABC12345]

Delivery Date

7 days

Qty

[100]

21-Nov.-2014

Description

1.00

50-ct case

Apples-Variety (Apple Valley)

1.00

48-ct case

Acive Dry Yeast-Hodgson Mills

1.00

48 oz. -8 ct.

Apple and Eve Organic Juice

1.00

6 ct-case

Apple Cider Vinegar-Heinz

4.00

12

Baby Carrots

4.00

12

Baking Powder

1.00

40

Baking Soda

2.00

24

Basil

8.00

Black Pepper

2.00

15

Boneless Turkey Breast

1.00

1 lb.

Brown Sugar

1.00

8-ct case

Butternut Squash, Large

Unit
Price
$
20.00
$
16.85
$
35.48
$
29.75
$
12.32
$
9.43
$
75.67
$
66.79
$
3.99
$
15.99
$
2.00
$

Line
Total
$
20.00
$
16.85
$
35.48
$
29.75
$
49.28
$
37.72
$
75.67
$
133.58
$
3.99
$
31.98
$
2.00
$

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

1.00

15 lb.

Carrots

2.00

1 lb.

Celery

1.00

12-ct case

Chicken Stock, All Natural

1.00

22 oz.

Confectioner's Sugar, Pure Cane

1.00

1 bunch

Dill, Fresh Organic

1.00

1 lb bag

Dried Cranberries, Ocean Spray

1.00

1 dozen

Egg

1.00

6-ct case

Feta Cheese-Crumbled

1.00

6 ct-case

Flour, Unbleached

1.00

5 oz.

Ground Cinnamon, Trader's Choice

1.00

32 oz.

Half and Half, Utra Pastuerized

1.00

12 oz.

Honey Bear, Dawe Hills Honey

1.00

6 ct-case

Kosher Salt, David's

1.00

48 oz.

Lemon Juice, ReaLemon

1.00

6 ct.-case

Lentils, Tasty Bite

1.00

4 lb box

Maragarine

1.00

1 gallon

Milk

3.00

1 lb. case

Mushrooms

5.00

32 oz.

Oil, Vegetable

1.00

1 lb bag

Old Fashioned Oats, Quaker

1.00

88 oz.

Oil, Olive, Zoe

1.00

20 lb.

Potatoes, Russet (Whole)

1.00

15 oz.

Pumpkin Puree Canned, Libby's

1.00

1 lb jar

Pumpkin Pie Spice, McCormick

1.00

6 ct-case

Sage Leaves, 6 (200 ml bottles)

2.00

1 lb

Sugar, granulated

8.00

8.00

$
8.40
$
0.86
$
21.75
$
9.76
$
1.80
$
4.95
$
2.50
$
32.65
$
28.05
$
5.97
$
4.00
$
5.78
$
26.25
$
5.23
$
21.25
$
5.96
$
3.55
$
3.50
$
4.45
$
2.49
$
32.35
$
14.95
$
7.00
$
15.00
$
18.98
$
2.00

$
8.40
$
1.72
$
21.75
$
9.76
$
1.80
$
4.95
$
2.50
$
32.65
$
28.05
$
5.97
$
4.00
$
5.78
$
26.25
$
5.23
$
21.25
$
5.96
$
3.55
$
10.50
$
22.25
$
2.49
$
32.35
$
14.95
$
7.00
$
15.00
$
18.98
$
4.00

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
1.00

6 ct.-case

Tamari, Lee Kum Kee 6 oz. bottle

1.00

1 lb. bunch

Thyme, fresh, sprigs

4.00

3 lb case

Tomatoes, Roma

1.00

5 lbs

Unsalted Butter -1 lb packages

1.00

1 oz. jar

Vanilla Extract

1.00

6 ct. case

Vegetable Stock, Emeril's organic

1.00

1 lb bag

Walnuts, Unsalted, chopped

1.00

40 ct.-case

Tuxton Dinner Plates 6-1/4 in.

4.00

12 ct.-case

Fanfare Boullion Spoon

4.00

12 ct.-case

Fanfare Dinner Fork

4.00

12 ct.-case

Fanfare Dessert Spoon

4.00

12 ct.-case

Fanfare Dinner Knife

4.00

12 ct.-case

Fanfare Salad Fork

1.00

40 ct.-case

Tuxton Nevada China Nappie Bowl

2.00

24 ct. -case

Goblet Glass-Libbey

8.00

Versapour Pitcher

4.00

12 ct. pack

Napkin Cloths-Royal Blue "17x17"

$
35.06
$
3.54
$
5.00
$
7.49
$
4.95
$
19.75
$
8.75
$
67.69
$
9.79
$
8.95
$
9.87
$
12.32
$
9.43
$
75.67
$
66.79
$
3.99
$
6.99

$
35.06
$
3.54
$
20.00
$
7.49
$
4.95
$
19.75
$
8.75
$
67.69
$
39.16
$
35.80
$
39.48
$
49.28
$
37.72
$
75.67
$
133.58
$
31.92
$
27.96

1. Please send two copies of your invoice.

2. Enter this order in accordance with the prices, terms, delivery
method, and specifications listed above.

Subtotal

$
1,371.23

Sales Tax

8.20%

Total

$
1,483.67

3. Please notifiy us immediately if you are unable to ship as specified.

4. Send all correspondence to:
Vy Doan

Authorized by

Date

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14
[Street Address],
[City, ST ZIP
Code] [Phone]
[Fax] [E-mail]

Sources Used:

http://www.foodcoop.com/go.php?id=90
http://www.foodservicedirect.com/index.cfm/cfi/1/temp/vsearch
_lc
http://www.therdstore.com/page/IFSES/SRCH

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

FOOD PRODUCTION
Personnel Estimate Needed

1
1
6
2
3

head chef
sous chef
servers
prep cooks
assistant cooks

**GLOVES, APRONS, AND HAIRNETS MUST BE WORN AND CHANGED WHEN

NECESSARY AT ALL TIMES!
Recipe
Apple Cranberry Walnut Salad

Equipment Needed
Easy apple peeler and corer
Fruit/vegetable cutting bored
Chef knife
2 Salad tongs
10 Whisk
1 L Container (to stir dressing)
Salad Bowl to lightly toss salad
Fruit/Vegetable Cutting board
Ice for serving line
Serving salad plate

Best Butternut Squash Soup

Chef knife
Fruit/vegetable cutting board
Convection Oven
2 18x24 roasting pans
Scooper #6
Blender/Food Processor
Large Pot
Stove top
Teaspoon for garnishing
6 Soup Ladle

Herb Roasted Turkey Breast

Thaw rack
(6 )18 x 24 Pans
convection oven
Meat fork and chef knife for
cutting before serving
Meat cutting board
Strainer

Honey Glazed Baby Carrots

Vy Doan
Dr. Hughes
HSCI 465
Due Date: 12/1/14

No-Knead Dinner Rolls

Savory Shepherds Pie with

Mushroom Gravy

Apple Crisp

Pumpkin Cookies

Tilting skillet
10 wooden spoon
Individual custard cups for
ingredients
Stock pot or Dutch Oven
Convection oven
4-5 muffin pans
Floured cutting board for baking
Adcrafter-Heater/Proofer
Sheet Pan rack
Large sauce pan
Fruit/vegetable cutting board
10 wooden spoon
Potato masher
Easy chopper for vegetables
Fork (to test potatoes)
Convection oven
Large Stainless steel bowl
Convection oven
Large sized bowl
Pastry blender
Refrigerator
Medium bowl
10 plastic spatula
4-8x8 baking dishes
Parchment paper
Convection oven
10 wooden spoon
7 Cookie sheets
Parchment paper
Planetary mixer(20 qt capacity)
Stainless Steel large bowl
Scooper #40 1.5 TBSP
Cooling wire rack

Sources and References : http://www.therdstore.com/