Anabel Castaneda

11.28.16
California State University San Bernardino
Health Sciences Department, Nutrition & Food Sciences
HSCI 465 Food Service Production and Procurement

MEAL PLANNING PROJECT

Students are to complete a detailed proposal for serving a meal at noon for 40 guests in the Sycamore
Room at the CSUSB on the Wednesday before Thanksgiving. The completed proposal should include the
following.
1. A detailed menu;
2. A basic recipe for each menu item to be prepared;
3. An adjusted recipe to serve 40;
4. A purchase order listing the quantity of all food and nonfood (tableware, flatware, napkins, etc.)
Items needed; you do not need to include price, but make sure the purchase order is well
organized;
5. An estimate of personnel needed (cooks & servers);
6. A list of equipment needed to prepare the meal;
7. Any additional information you think would be helpful.

Menu

Entree - Roasted Turkey

Vegetable Garlic Roasted Green Beans with Almonds

Bread Stuffing

Salad - Arugula Salad with Parmesan, Lemon and Olive oil

Desserts - Apple Crisp

Beverages Coffee, Tea, Milk

Menu Recipes
Roasted Turkey
Yield: 1lb per person ~ 10-11 servings EP
Ingredients:
One 11-pound turkey, thawed
6 tablespoons unsalted butter, cut into 1 tablespoon pats
1 yellow onions, peeled and halved
4 garlic cloves, peeled
Dry rub:
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried sage
teaspoon paprika
teaspoon pepper
teaspoon ground mustard
Garlic Roasted Green Beans with Almonds
Yield: 4 servings
Ingredients:
12 oz. raw green beans, ends trimmed
1 tablespoon olive oil
Sea salt and cracked black pepper, to taste
2 garlic cloves, minced
2 tablespoons sliced almonds
Stuffing
Yield: 10 servings
Ingredients:
10 slices bread
7 1/2 t. Butter
1/3 cup onion; chopped
1/3 cup celery; chopped
1 cup chicken broth
1/3 t. Dried thyme; crushed
1/3 t. Ground sage
1/3 t. Salt
1/3 t. Pepper
Arugula salad with Parmesan, Lemon and Olive Oil
Yield: 2 servings
2 cups fresh baby arugula
2 tablespoons freshly-grated parmesan, plus extra shavings as garnish
2 teaspoons good-quality olive oil
1 teaspoon freshly-cracked black pepper
2 teaspoons freshly-squeezed lemon juice

Apple Crisp
Yield: 8 Servings
Ingredients:
8 apples, peeled
1 1 2cups brown sugar
1cup flour
1cup oats
1teaspoon cinnamon
1teaspoon nutmeg
1 2 cup cold butter

Adjusted Recipes for 40 servings

Ingredient/Amount
11-pound turkey
4 garlic cloves
1 yellow onions
6 Tbs. unsalted butter
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried sage
teaspoon paprika
teaspoon pepper
teaspoon ground mustard
12 oz. raw green beans, trimmed
1 tablespoon olive oil
Sea salt and cracked black pepper
2 garlic cloves
2 tablespoons sliced almonds
10 slices bread
7 1/2 t. Butter
1/3 cup onion; chopped
1/3 cup celery; chopped
1 cup chicken broth
1/3 t. Dried thyme
1/3 t. Ground sage
1/3 t. Salt
1/3 t. Pepper
2 cups fresh baby arugula
2 tablespoons grated parmesan
2 teaspoons olive oil
1 teaspoon black pepper
2 teaspoons lemon juice
8 apples, peeled
1

2 cup cold butter

Weight
11 lbs.
8g
.5lb
.19lb
.35oz.
2.8g
.7g
1.15g
1.15g
1g
12oz.
.47oz.
4g
.75oz.
10 slices
1.2oz
1.7oz
33.3g
240g
.46g
.23g
1.5g
1.5g
40g
.80oz
.32oz
2.3g
.34oz
46oz =
~3lb
.25lb

Multiplier
x4

x 10

x4

x 20

x5

Weight for 40 Servings

44lbs turkey (1 turkeys)
1.2oz.
2lb
.76lb
1.4oz
11.2g
2.8g
4.6g
4.6g
4g
7.5 lbs.
4.7oz.
10g
7.5oz
40 slices (2 loaves)
4.8oz
6.8oz
~5oz.
34.29oz (2.14lb)
1.84g
.93g = ~1g
6g
6g
800g = 28oz = ~1.8lb.
16oz= 1lb.
6.4oz
46g= 1.64oz
6.8oz.
15lb
1.25lb

1 1 2cups brown sugar

.73lb

3.65lb

1 cup flour

.22lb

1.1lb

1 cup oats

.18lb

.9lb

1teaspoon cinnamon

2.5g

12.5g

1teaspoons nutmeg

2.2g

11g

Total Ingredients List:

Turkey
Parmesan cheese
Garlic
Green beans
Celery
Arugula
Apples
Bread
Chicken broth
Olive Oil
Butter
Lemon Juice
Onion
Salt
Thyme
Sage
Paprika
Pepper
Ground Mustard
Brown Sugar
Flour
Oats
Cinnamon
Nutmeg
Sliced Almonds

PURCHASE ORDER
Date:
PO#:

5500 University Parkway

San Bernardino, CA 92407
Phone: (909) 537-0001
Vendor:
Sysco
123 Street Name
City, CA 92400
Phone: (909) 559-0001

11/21/16
HSCI 465

Ship To:
CSUSB Catering/Commons
5500 University Parkway
San Bernardino, CA 92407
Phone: (909) 537-0001
Requisitioned: Anabel Castaneda

Quantity
4
1lb
3oz
8lbs
5oz
2lb
15lb
2 loaves
2
1
2.5lb
4
1lb
4lb
2lb
1lb
.5lb
1
1
1
1
1
1

Description

Unite Price

11 lb. turkeys
Parmesan cheese, grated
Garlic, fresh
Green beans, trimmed
Celery
Arugula, fresh baby
Apples, gala
Wheat Bread, 22 slice loaf
20oz container, Chicken broth
Olive oil, bottle
Butter, unsalted
Lemons, fresh
Onion, yellow
Brown Sugar
Flour, all purpose
Oats, rolled
Almonds, sliced
Sea Salt, container
Pepper, black cracked, container
Thyme, dried, container
Sage, dried, container
Paprika, ground, container
Ground mustard, container
Subtotal
Tax
Shipping
TOTAL

If you have question about this Purchase Order, please contact

Anabel Castaneda at 909.537.0001 or casta345@coyote.csusb.edu

Total

Estimate of Personnel Needed

3 cooks
5 servers
2-3 HSCI 465 Students

Equipment Needed to Prepare Meal

Roasting Pans
Turkey Roasting Oven Bags
Soup Pots
Sautee Pan
Large Mixing Bowls
Cookie Sheets
Cutting Boards
Knives
Stirring Spoons
Colander
Strainer
Flour Sifter
Slotted Spoons
Ladles
Measuring Cups
Measuring Spoons
Food Scale
Food Handler Gloves
Aluminum Foil
Plastic Wrap

Aprons
Serving Spoons
Serving Forks
Serving Tongs
Napkins
Place Mats, paper
Serving Bowls
Serving Trays
Coffee Maker
Pitchers
Tableware:
o Salad Dishes
o Soup Bowls
o Dinner Plates
o Silverware knives, forks,
spoons
o Dessert Plates
o Cups
o Straws

Additional Information

Dcor:
o
o
o
o

Theme: Autumn/Thanksgiving
Color scheme: Tan, brown, and gold accents
Personnel attire: Black pants, black button up shirt, non-slip shoes
Table dcor: Brown table cloth, tan or plaid table runner, gold/glittered pumpkin accents