Complementary Proteins as Vegetarian Meal Solo Laboratory Assignment 11/14/2013 Meal Planning & Management – FNES 203 Professor Consiglio

By Kimberly Tierney

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Summary of Content

Purchase Order Page 1

Totaled Purchase Order

Page 1

Individual Course Purchase Order

Page 4

Time Schedule Page 5

Mise en place

Page 5

Time Schedule

Page 6

Cleaning Assignments

Page 7

Meal Serving Plan Page 8

Menu

Page 8

Blue Plate Service Style & Cover

Page 9

Question Page 10

Sources Page 11

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Purchase Order:

Totaled Purchase Order:

Vegetable Tortilla Soup

Vegetable Taco Salad

Mexican Cornbread

Iced Lemon Tea

Product Ingredient

Quantity Unit Unit Cost ($) Extended Cost ($)

Dried medium-hot Chile peppers

1 ½ Each 0.05 0.08

Canned Tomatoes 1 ¼ Can (15 oz.) 0.75 0.57

Canola Oil 6 1/3 Tbsp 0.03 0.18

White Onion 1 1/3 Each 0.25 0.34

Garlic Clove 1 Each 0.02 0.02

Vegetable Bouillon Cube

2 Each 0.25 0.50

Extra-Firm Tofu ¼ Package (14 oz.) 2.94 0.74

Canned Spinach 2 Cups 0.48 0.24

Salt ¼ Tsp. 0.01 0.00

Avocado ½ Each 1.25 0.63

Tortilla Chips 2 ¼ Cup 0.48 1.08

Monterey Jack ½ Cup 2.00 1.00

Lime ¾ Each 0.20 0.15

Canned Corn Kernels

¾ Cup 0.32 0.24

Instant Long Grain Enriched Rice

¾ Cup 0.32 0.24

Black Beans ½ Can (15 oz) 0.75 0.38

Chili Powder ½ Tbsp. 0.18 0.09

Dried Oregano ¾ Tsp. 0.20 0.15

Salt 1/8 Tsp. 0.01 0.00

Cilantro Seasoning Cubes

(4 cubes = 2 Tbsp)

2 Tbsp 0.24 0.48

Salsa 5 ¼ Tbsp. 0.045 0.24

Green Leaf Lettuce 1 Cup 0.96 0.96

Self-Rising Cornmeal

¾ Cup 0.48 0.36

Sour Cream ½ Container (8 oz.) 0.72 0.36

Creamed Corn ½ Can (8.5 oz) 0.34 0.18

Egg ½ Each 0.12 0.06

Jalapeno Pepper ½ Each 0.12 0.06

Tea Bag 4 Each 0.02 0.08

Lemon Juice 3 Tbsp 0.06 0.18

Total 9.98

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Total Extended Cost = $9.98

Cost per Person = $2.50

Individual Course Purchase Order:

Vegetable Tortilla Soup

Vegetable Taco Salad

Mexican Cornbread

Iced Lemon Tea

Menu Item: Vegetable Tortilla Soup

#/ Portions: 4/ 1 cup

Cost/ Portion: $0.94 per portion

Product Ingredient

Quantity Unit Unit Cost ($) Extended Cost ($)

Dried medium-hot Chile peppers

1 ½ Each 0.05 0.08

Canned Tomatoes ½ Can (15 oz.) 0.75 0.38

Canola Oil 4 Tsp. 0.01 0.04

White Onion 1/3 Each 0.25 0.09

Garlic Clove 1 Each 0.02 0.02

Vegetable Bouillon Cube

2 Each 0.25 0.50

Extra-Firm Tofu ¼ Package (14 oz.) 2.94 0.74

Canned Spinach 2 Cups 0.48 0.24

Salt 1/8 Tsp. 0.01 0.01

Avocado ½ Each 1.25 0.63

Tortilla Chips 1 Cup 0.48 0.48

Monterey Jack Cheese

¼ Cup 2.00 0.50

Lime ¼ Each 0.20 0.05

Total 3.75

Menu Item: Vegetarian Taco Salad

#/ Portions: 4/ 1 Cup

Cost/ Portion: $1.25 per portion

Product Ingredient

Quantity Unit Unit Cost ($) Extended Cost ($)

Canola Oil 1 Tbsp. 0.03 0.03

Onion ½ Each 0.25 0.13

Canned Corn Kernels

¾ Cup 0.32 0.24

Canned Tomato ¾ Can (15 oz) 0.75 0.57

Instant Long Grain Enriched Rice

¾ Cup 0.32 0.24

Black Beans ½ Can (15 oz) 0.75 0.38

Chili Powder ½ Tbsp. 0.18 0.09

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Dried Oregano ¾ Tsp. 0.20 0.15

Salt 1/8 Tsp. 0.01 0.01

Cilantro Seasoning Cubes

(4 cubes = 2 Tbsp)

2 Tbsp 0.24 0.48

Salsa 5 ¼ Tbsp. 0.045 0.24

Green Leaf Lettuce 1 Cup 0.96 0.96

Monterey Jack Cheese

¼ Cup 2.00 0.50

Tortilla Chips (or flat bread to make

tortilla)

1 ¼ Cup 0.48 0.60

Lime ½ Each 0.20 0.10

Total 4.72

Menu Item: Dallas’ Mexican Cornbread

#/ Portions: 4 / ¼ bread

Cost/ Portion: 0.31 per ¼ bread portion

Product Ingredient

Quantity Unit Unit Cost ($) Extended Cost ($)

Self-Rising Cornmeal

¾ Cup 0.48 0.36

Canola Oil ¼ Cup 0.40 0.10

Sour Cream ½ Container (8 oz.) 0.72 0.36

Creamed Corn ½ Can (8.5 oz) 0.34 0.18

Onion ½ Each 0.25 0.13

Egg ½ Each 0.12 0.06

Jalapeno Pepper ½ Each 0.12 0.06

Total 1.25

Menu Item: Iced Lemon Tea

#/ Portions: 4/ 1 cup

Cost/ Portion: $0.05 per portion

Product Ingredient

Quantity Unit Unit Cost ($) Extended Cost ($)

Tea Bag 4 Each 0.02 0.08

Lemon Juice 3 Tbsp. 0.06 0.18

Total 0.26

Time Schedule:

Mise en place:

Mise en Place

Prep Times: Vegetarian Tortilla Soup 10-15 minutes

Vegetarian Taco Salad 10 minutes

Dallas’ Mexican Cornbread 10 minutes

Lemon Iced Tea 1 minute

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Cook Times: Vegetarian Tortilla Soup Sauté: 30 minutes

Simmer: 30 minutes

Vegetarian Taco Salad Instant Rice: 10 minutes

Sauté: 10 minutes

Dallas’ Mexican Cornbread Oven: 10-15 minutes

Lemon Iced Tea Brew & steep: 3 minutes

Equipment: Vegetarian Tortilla Soup measuring spoons and cups, wooden spoon, ladle, chef knife, can-opener, cutting board, food processor, saucepot or saucepan, sauté pan with large lid, non-stick skillet, 4 soup bowls, 4 spoons

Vegetarian Taco Salad measuring spoons and cups, wooden spoon, chef knife, can-opener, strainer, cutting board, non-stick skillet, medium bowl, large bowl, 4 plates, 4 forks

Dallas’ Mexican Cornbread measuring spoons and cups, whisk, large spoon, can-opener, strainer, large bowl, cake tray or greased/non-stick iron skillet

Lemon Iced Tea saucepan and lid or tea kettle, measuring spoons, pitcher, 4 glasses

Time Schedule

Hearty Veggie Tortilla Soup

Zesty Veggie Taco Salad

Dallas’ Mexican Cornbread

Iced Lemon Tea

Starting Time: 12:30 pm Magic Moment/ Serving Time: 2:00 pm

Time Task

12:30 pm Read recipes again. Put on lab coat and hat. Wash hands. Preheat oven to 425 0F.

12:35 pm Assemble mise en place; ingredients, equipment and tools, serving dishes, glasses and utensils.

12:45 pm Place medium pot on burner, add 2 ½ cups water & 2 vegetable bouillon cubes. Heat with medium heat.

12:48 pm Place small pot with ¾ cup water and ¾ cup instant long grain rice over medium heat. Bring content to soft boil under lid.

12:53 pm In a medium pot, add 5 cups water along with 4 tea bags, steep tea at medium heat in closed lid.

12:55 pm Dice 1 ½ dried medium-hot chile peppers, 1/3 onion, and 1 clove of garlic. Place diced onion and garlic in small sauté pan with 4 tsp canola oil covered with lid. Place sauté pan over medium heat for 6 minutes or until golden.

1:00 pm While sautéing vegetables, remove rice from heat and transfer to a covered bowl. Drain extra-firm tofu, cut 1/4 package to use, rinse and pat dry. Cut the 1/4 package tofu into

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small cubes. Remove sauté pan from heat, transfer garlic and onion to food processor with slotted spoon, leaving the oil in the pan to be used to cook tofu. Place tofu cubes into sauté pan over medium heat for 6 minutes or until beginning to brown.

1:08 pm Remove tea from heat and let cool.

1:09 pm Add ½ can with juice of canned tomatoes to food processor. Purée the contents of the medium bowl in a blender until paste-like consistency. Add paste to medium pot containing broth and bring to a boil.

1:12 pm Remove tofu from heat and transfer to a small covered bowl.

1:13 pm Chop 1 onion to split evenly between two bowls; a large bowl for Mexican cornbread and medium bowl for vegetarian taco salad. Seed and chop ½ jalapeño pepper and add to large bowl for Mexican cornbread.

1:17 pm Reduce soup from a boil to a simmer and add tofu cubes. Simmer for ½ hour.

1:18 pm Add to cornbread bowl ¾ cup self-rising cornmeal, ¼ cup canola oil, ½ container sour cream, and ½ of an 8.5 can of creamed corn. In a small bowl, scramble 1 egg and add ½ to the cornbread bowl. Mix cornbread ingredients well and transfer to a small cake pan.

1:23 pm Place cake pan in preheated oven at 425o Fahrenheit for 10 to 15 minutes.

1:24 pm Transfer tea to a pitcher, add 3 tbsp lemon juice, and place in fridge.

1:26 pm Drain ¾ cup canned corn, place in sauté pan with chopped onion for vegetarian taco salad. Sauté pan over medium heat for 5 minutes

1:29 pm Arrange the table cloth and centerpiece. Set the table cover; table silverware (one soup spoon, one tea spoon, two forks, 1 bread knife, 1 dinner knife per place setting), beverage glasses, napkins.

1:34 pm Drain ¾ cup canned tomato, chop and add to the medium taco salad bowl, along with the instant rice, ½ of a 15 oz. can of black beans, drained and rinsed, ½ tablespoon chili powder, and ½ tsp dried oregano. Add mixed content of medium taco salad bowl to sauté pan with onion and corn, cook with lid another 5-10 minutes.

1:37 pm Remove cornbread from oven and let cool.

1:38 pm Wash in cold water and chop 1 cup green leafy lettuce, wash and slice ¾ lime, ½ into 8 slices for taco salad and ¼ into 4 slices for tortilla soup.

1:41 pm Remove taco salad vegetables from heat and cover.

1:42 pm In a small bowl, combine 5 ¼ tablespoons salsa with 1 crushed cilantro seasoning cube and ¾ teaspoon dried oregano

1:46 pm Drain canned spinach. Add 2 cups spinach to tortilla soup. Coarsely chop ½ avocado. Crush tortilla chips to fill 2 ¼ cup. Remove soup from heat.

1:50 pm Remove iced tea from fridge, add ice, fill beverage glasses.

1:52 pm Plate taco salad as follows: layer broken ~ ¼ cup, tortilla chips around edge of plate, then layer sautéed vegetables in center. Top with salsa mix, sprinkle with Monterey Jack cheese. Garnish with dried oregano and lime wedge.

1:55 pm Plate cornbread dessert as follows: divide into four portions, place on small bread plate, garnish with corn kernels. Set at table.

1:57 pm Plate tortilla soup as follows: Ladle 1 cup soup into soup bowl. Add avocado, sprinkle Monterey Jack cheese and tortilla chips. Garnish with lime wedge. Set at table.

2:00 pm Seat guests. MM: magic moment. Dinner is served.

Cleaning Assignments:

Individual Task

Host Clear dining area.

Return ingredients to ingredient distribution table.

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Wash, rinse and sanitize dining area

Correct table position and chair arrangement.

Wash, rinse and sanitize stove-top and oven.

Individual 1 Wash dishes & kitchen equipment used

Individual 2 Dry dishes & kitchen equipment used

Individual 3 Return dishes & equipment to correct locations

Meal Serving Plan:

Menu:

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Blue Plate Service Style & Cover:

The dining table is set with blue plate service style cover. This meal includes a soup as an appetizer, a vegetarian taco salad as the main entrée, and cornbread as a dessert. In blue plate service style, the salad, or soup in this case, may be set at the table along with the dessert prior to seating the guests; however, this plan will serve the guests in sequential course order as the soup appetizer first, removed when finished, entrée provided second and removed when completed, and lastly serving desert.

The cover will include one soup spoon, one tea spoon, two forks, one bread knife, and one dinner knife per place setting as the table silverware. The service plate is the central location to the cover, to the left will be placed the dinner fork nearest the napkin and furthest from the service plate, and the dessert fork will be positioned between the dinner fork and service plate. The dessert knife is placed to the right of the service plate, and the dinner knife to the right of the dessert knife; both knife blades must face the serving plate. To the right of the service plate and the two knives, the teaspoon and then soup spoon, further to the right, are positioned. All silverware is placed 1 inch from the edge of the table. Beverage glasses are placed above and slightly to the right of the dinner knife. Napkins are arranged to the left of the forks or in the location which the dinner plate will be placed.

Guests are seated by each cover setting. Guests are then served the first course from the kitchen of fixed portions and food items plated by the host, which also generates a low cost budget per meal in the food service industries, such as diners. Blue plate service style is also known as “meat and three” to signify a meat group and three vegetables which used to be served on a sectioned plate divided into three, much like the division frozen dinner meals still available today. An example of the segmented plate can be seen in the image below.

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Once the guests are seated and served the first course from the kitchen, the host may sit. The host then raises their fork, or spoon in the case of soup, to signal to the guests that they may start eating. At the completion of the first course or appetizer, the plates are removed from the table without stacking, and the second course, or entrée, is served from the kitchen and again signaled by the host. The second course is removed and the third course, or dessert, is served and again signaled by the host to begin. At the completion of the final course, the host removes all plates from the table without stacking, and the guests bring their silverware to the kitchen. The kitchen and dining cleaning may then begin.

Question:

A family composed of a mother and two children is on a thrifty budget of $120.50 per week. Is she able to afford the solo meal? Show all calculations and explain how you determined your answer. How much does she have to spend on the rest of the week’s menu?

Meal cost per person:

$2.50

Meal cost for a mother and two children (3 people):

$2.50 per person x 3 people = $7.50

Meal cost per week for 3 people:

$7.50 per meal x 7 days = $52.50

Remaining budget for the week:

$120.50 budget per week - $52.50 meal cost per week = $68.00 remaining budget

Remaining budget per day:

$68.00 remaining budget / 7 days = $9.71 remaining budget per day

Cost per meal:

1x = breakfast (because it’s the cheapest meal of the day)

2x = lunch (because it’s more expensive than breakfast)

1x + 2x = $9.71 budget per day for breakfast & lunch

1x = $3.24

2x = $6.48

Available breakfast budget per day for 3 people:

$3.24

$3.24 / 3 people = $1.08 available per person for lunch

Available lunch budget per day for 3 people:

$6.48

$6.48 / 3 people = $2.16 available per person for lunch

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The mother has a remaining budget of $68.00 to spend on breakfast and lunch for the week. She will be able to afford my solo meal because dinner is often the most costly meal of the day, followed by lunch, and breakfast is generally the cheapest or most affordable.

The calculations determine that she will have approximately $9.71 per day remaining to divide between breakfast and lunch for her and two children. Since breakfast is the most affordable meal of the day, it is calculated to half the cost of lunch. If she budgets wisely allowing the cost of lunch to remain to about $1.08 per person for breakfast each day, and to about $2.16 per person per day, she can afford the three course meal described above.

These calculations may be interpreted further in comparison of the cost per person of $2.50 for the three course meal, compared to the estimated allowable budget of $2.16 per person for lunch. If a three course meal can be afforded at a cost of $2.50, then the cost of lunch per person at $2.16 should allow for very satiating meal content. The estimated budget of $1.08 per person for breakfast is extremely reasonable considering the cost of the staple breakfast item, the egg, is approximately $0.14 each.

Sources:

(2013). ShopRite from Home. In ShopRite. Retrieved October 10, 2013, from

http://shop.shoprite.com/Shop.aspx?strid=D2535701&source=saas.

(April 2010). Vegetarian Tortilla Soup Recipe. In Eating Well. Retrieved October 10, 2013, from

http://www.eatingwell.com/recipes/vegetarian_tortilla_soup.html

(June 2010). Vegetarian Taco Salad Recipe. In Eating Well. Retrieved October 10, 2013, from

http://www.eatingwell.com/recipes/vegetarian_taco_salad.html.

Consiglio, C. (2013, September). Scheduling a Meal; Time Management. FNES 203: Meal Planning and

Management. Lecture conducted from CUNY Queens College, Flushing, NY.

Consiglio, C. (2013, October). Setting the Table; Meal Service Style. FNES 203: Meal Planning and

Management. Lecture conducted from CUNY Queens College, Flushing, NY.

McCade, D. Dallas' Mexican Cornbread. In Food Network. Retrieved October 10, 2013, from

http://www.foodnetwork.com/recipes/dallas-mexican-cornbread-

recipe/index.html?ic1=obinsite.