Lady and the

Tramp: An Italian
Dinner

Group 10
Chloe Seddon: Manger / Production Manager
Julia Werth: Accountant
Samantha Dunn: Menu Coordinator
Annaliese DiFabbio: Dining Room Coordinator / Sanitation
Manager

Table of Contents
Menu
Description

Position
Description

Original and Quantified

Recipes
Grocery
List

Production
Sheet

Guest Evaluations of
Meal
HACCP/Internal Temperature
Record
Description of Dining
Room
Accounting

Menu Description
Lady and the Tramp (Italian)
Garlic Cheese Breadsticks
Warm, buttery bread sticks topped with a light layer of garlic salt and our
Italian cheese blend. Garnished with a sprinkling of parmesan and parsley.
Served as a starter upon arrival.
Caprese Salad
An authentic Italian dish with sliced tomato, fresh mozzarella and basil.
Paired with a drizzle of balsamic reduction. A light and refreshing appetizer.
Homemade Italian Linguini
Fresh, house made pasta with flavorful italiano tomato sauce and beef
meatballs. Hints of marsala wine, basil, parsley and garlic come together to
create this mouthwatering dish. Served as the main entre.
Lady & The Tramp Tiramisu
A cream cheese based custard layered with coffee soaked lady fingers. A
perfect sweet finish to an authentic Italian meal.

Position Descriptions
Chloe Seddon: Manager and Production Manager
The manager was responsible for facilitating the coordination of all group members in the
project. The manager saw that all group members participated fully in the project and that all
portions were completed by the assigned deadline. The manager made sure that on meal day, all
food was prepared and served properly, and that each group member had a hand in cleaning the
items used in the making and serving of the meal. The manager made sure that all of the portions
of the final report were put together and completed in a timely manner.
The production manager was charged with creating the production sheet, keeping in mind four
different schedules to work around and decide the details of production both on preparation and
meal day.
Annaliese Difabbio: Dining Room Coordinator and Sanitation Manager
The Job of the dining room coordinator was to make sure all foods were served at proper
temperatures and were good enough for service. In addition, this position was responsible for
preparing the dining area with decorations and flatware.
The sanitation manager was responsible for making sure health and safety standards were met
and followed throughout the entire process from preparation, to service, to cleanup. This position
required an understanding of food storage and handling which included knowing proper
temperatures as well as how to correctly use the dishwashing station and making sure the lab was
clean after the meal.
Samantha Dunn: Menu Coordinator
The responsibility of the menu coordinator was to take the chosen recipes based on the theme
of Lady and the Tramp and enter them into Nutribase as well as quantify them to 27 servings.
Along with entering the recipes into Nutribase, the menu coordinator was also responsible for
creating a grocery list using the quantified recipes, creating the menu descriptions as well as
creating the table menus.
Julia Werth: Accountant
The accountant is responsible for costing out each recipe and ensuring that the total for the meal
is as close to $8.00 as possible. This involved formatting all the recipes in a spreadsheet and
consulting the big y price sheet in addition to pea pods website to determine the cost of each
ingredient. The account also reviewed the grocery list to make sure it accounted for everything
listed in the spreadsheet.

Manager and Production Manager Reflection

We each had a number of responsibilities in this project. Firstly, we all had a hand in picking out
recipes. When the project began we all picked out four recipes each, then decided with the
instructors approval which ones would be best. I helped decide that garlic bread would be a
great idea for an Italian meal. When it came to communicating our ideas and tasks, it was
difficult for me to meet up with my group members at times due to my busy work schedule.
However I always made sure I knew what my responsibilities were and what I had missed, via
the phone and online discussion board. We had very good communication on what we had to do
to get the project done and make sure the pieces were all set by the due dates.
As far as food prepping, I did what I could within the time frame we had set. I arrived after my
class the afternoon before meal day and made the tomato sauce. I made sure it was all ready to
store before I left for work. On meal day when I arrived in the food lab I helped with various
stages of the food production. I assisted Annaliese with cutting the ingredients for the caprese
salad and portioned it. I also helped her make the garlic bread, cut it and place it in the baskets. I
helped set the tables and make sure each one had adequate cups, silverware, etc. When it came
time to serve the guests, I heated up the sauce and served the appetizer. I also assisted in
portioning out the spaghetti and meatballs, then the tiramisu. I checked on the guests periodically
to make sure their food came out properly when I wasnt busy preparing the next dish. In
between getting the food ready and serving the guests, I made sure to help clean as we went
along; taking plates that the guests were done with and dishes we had used during prep and
making sure they got cleaned, sanitized and put away in their proper place in the kitchen. When
the meal was over I made sure to help clean and organize everything before I had to leave.

Dining Room Coordinator Reflection

Along with my group members I contributed to the dining room setup. I prepared the fun
facts info sheet for the tables as well as copies of menus for all diners. I also contributed to the
table setup by folding napkins setting up silverware and preparing the bread baskets. I also
dished out dipping sauce for each table to go with the breadsticks. For additional decoration I
brought in glass Pellegrino bottles which were filled with flowers supplied by my group member
Julia. We both assemble the decorations and placed them as centerpieces for the tables. I decided
that all group members should wear a black shirt and black pants in consideration of the fact that
we would be dealing with marinara sauce that could splatter onto our clothes and make us look
messy. The preparation of coffee and tea was a group effort and all group members were
involved in making sure the diners were satisfied. In addition, I also had to take photos of all the
prepared components. Parts I forgot to take photos of during the meal were the breadsticks along
with the coffee and tea due to being overwhelmed with clearing and serving.

Sanitation Manager Reflection

As the sanitation manager I had to make sure that temperature sensitive components of
our meal were reheated to the proper temperatures. This included making sure our meatballs
were reheated in the oven to the proper internal temperature of 155 degrees F before being
placed into the reheated sauce. I also discussed with group members what type of storage
containers should be used for each component of our meal. The sauce was stored in a large
shallow bowl to allow faster cooling in the refrigerator and lessen the possibility of being in the
danger zone. The meatballs were stored on a large pan covered with tin foil also in the
refrigerator along with the tiramisu which was ready made in a pan, and covered with saran
wrap.
On the day of production, initial cleanup for the first half an hour after clearing dessert
plates was a group effort by all members. After this, Chloe and Sam had to leave due to class
schedules, so Julia and I completed the dishwashing and cleanup of the lab for the remaining
hour.

Accountant Reflection
Overall, for what we served I think our meal was reasonably priced, despite being over budget.
The budget we were supposed to meet was $8.00/serving, plus or minus $0.50. Originally, I was
able to reduce our price to exactly $8.00/serving with a substitution of cream cheese for
mascarpone cheese. However, with advice from the instructors, I decided to change back and use
mascarpone cheese instead. This switch raised our price considerably to a total of
$10.05/serving. Without the tiramisu included in our budget, the recipe that contained the
mascarpone cheese, our price was $5.57, this leaves over $2 for the dessert, which, without such
an expensive ingredient, would have been more than sufficient. In the end, all of the different
cheeses that our meal contained were our most expensive ingredients. The mozzarella cheese in
the caprese salad was $0.42 per serving and the Italian shredded cheese blend for the garlic bread
was $0.30 per serving. In the future, I would try to reduce the amount of cheese required in these
recipes or pick a different Italian dessert, such as biscotti, that does not include cheese.
Throughout the course of our project I also assisted Chloe quite a bit with the managerial
duties. I was the manager for our first meal and since Chloe works quite a few hours a week and
lives an 40 minutes away from school it made the most since that I almost act as a co-manager
for the group. I helped everyone keep track of due dates and collected all materials before we had
to hand them in for different drafts of our report.
For the meal preparation, I came in the day before and prepared the tiramisu. According
to our production sheet Annaliese was supposed to make the tiramisu and I was supposed to
make the pasta and meatballs. However, Annaliese had something come up in the morning and
was unable to come in before 1:30 p.m. Therefore, we decided it made the most sense for me,
who had experience making tiramisu, to make it while she made the meatballs and just save the
pasta for meal day. This was a very good decision. The tiramisu took several hours due to how
many recipes I had to make. I made one recipe by itself, so that if I did make a mistake I
wouldnt waste all our ingredient, and then I made a triple batch.
On the day of our meal I had to purchase flowers for decorations and some extra dark
baking chocolate for the tiramisu garnish. Somehow these items were forgotten in our grocery
list, luckily I was able to get them that morning. However, in the future I would make sure to
consider garnishes in the ingredient list of recipes and therefore include them in the grocery list
as well. I came in to the lab at 10 a.m. and made all of the homemade pasta. This ended up being
a little bit more difficult than I had anticipated. The pasta maker was unable to clamp down on to
the table and therefore I had to cut the noodles by hand. This resulted in extremely thick pasta
which almost every guest commented negatively on. I learned from this experience that it is
important to make sure all your equipment works and you know how to use it beforehand.
After the meal was complete, I ended up assisting Annaliese as the sanitation manager
because she had to get to her biochemistry practical. I stayed until 3:30 p.m. to ensure all our
equipment was clean and properly stored away.
In conclusion, I thought that being the accountant was a great experience, although
sometimes a frustrating one. It was quite difficult to make recipes fit within budget and even
more frustrating when I had and then I had to go back and redo them knowing that they would no
longer meet the $8.00 requirement. Our group, though a bit disorganized, did work well together
and I believe our meal was a success and a great experience.

Menu Coordinator Reflection

When I chose the part of the menu coordinator, I knew that I would be happy with it
because of the fact that I did a lot of the Nutribase recipes for meal 1 and was comfortable using
the program. We had six recipes for our Lady and the Tramp meal and the process of imputing
each ingredient as well as scaling was very tedious, but because most of the recipes were
relatively simple, it was something that I did not mind that much. There were a few things wrong
initially with the recipes, but I got a lot of helpful feedback from Dr. Brownbill, Michael &
Diana on what ingredients to fix, how to quantify them differently and if I needed to take
something out completely. Lady and the Tramp has a scene where the two dogs are eating dinner
outside the back of an Italian restaurant complete with breadsticks, spaghetti and meatballs. This
is where our inspiration for our meal came from.
We started the meal with garlic breadsticks that were originally 8 servings and were
quantified to 32 servings. The quantified recipe, although it was made correctly, did not seem as
though there were enough breadsticks, so we ended up cutting them in half to make sure that
they were enough for everyone to have more than one. They did however, come out fluffy,
garlicky and delicious!
Our appetizer for this meal was a fresh caprese salad drizzled with olive oil and a
balsamic reduction. This dish originally had 6 servings and was quantified to 27 servings. There
were more than enough to go around so much that we had extra mozzarella, tomatoes and
basil. One thing that did not go right with this dish was the balsamic reduction. It was way too
much for the quantified amount and we as a group did not realize that it would take so long to
reduce. The reduction should have been made the day before hand and I feel as though 4 cups
of balsamic and 4 cups of honey is excessive. Although we had a few issues with this, the
salad that was put together was great! The balsamic reduction, even though it was not as thick
and reduced as we hoped, was very flavorful adding the perfect amount of sweetness.
The entre of our meal was homemade spaghetti and meatballs. We were inspired by that
famous scene from Lady and the Tramp for this. The pasta recipe was originally scaled for 3
servings and it was quantified to 27 servings. Because it did not look like we were going to have
enough to go around, extra store bought pasta was made as well. Making the entire homemade
pasta recipe as well as cooking three boxes of store bought spaghetti was exactly enough pasta to
serve the 26 people that showed up to our meal. When making the homemade pasta, there were
not enough eggs in the fridge, so Michael had to run to the Dairy Bar when it opened to get us
some more so that we had enough to finish the recipe. Unfortunately, it ended up looking like the
servings that we gave were a little bit too much as the plates were cleared, so we could have
given each person just a little bit less pasta for their meal. The beef meatballs that went along
with the pasta originally served 4 people and were scaled to 27. They came out very well except
for the fact that the onion pieces that were in them were a little bit too large. Giving each person
two meatballs was the perfect amount because they came out huge! They were baked perfectly
initially and were reheated to 165 degrees before serving.
Our sauce recipe originally served 10 people and was scaled to 27 servings. This sauce
was made the day before hand and I was not there to see if it was made correctly, but it came out
amazing! It was the perfect compliment to the meatballs and pasta. We did have a little bit left
over, but it was fine because that meant that the group members could all have some. Homemade
sauce is always superior to store bought in my opinion.

For dessert, we served a traditional Italian dish Tiramisu! Originally, it served 8 people
and it was quantified to 32 servings for this meal. It was a little bit difficult trying to scale these
ingredients because of how many lady finger cookies we needed as well as how much
mascarpone cheese we needed. The mascarpone cheese was quite expensive and drove our cost
up a little bit so we initially were going to replace it with cream cheese, but were told that we
should stick to the traditional way of preparing Tiramisu. On the Nutribase scaling, cream cheese
is listed because there was no mascarpone that came up when searched. This dessert was so
decadent and creamy it was a hit with those who were served! We had a little extra at the end
but that meant that again, that some of the group could try some! Even those who were lactose
intolerant ended up eating some because it was really that good!
This meal overall was wonderful in the fact that the recipes were relatively simple and
that our dishes all came out well. We had no real issues that screwed us up and even though we
had an extra 26th person, we had enough food to go around. We garnished all of our meals, but
they were not over the top which was good because it did not take up much time. We were all
very lucky that this is the meal we were given because it was not overly complicated. We are
thankful to those who helped us out when trying to get all of the food in the dishes and served to
the customers as soon as we could such as Dr. Brownbill, Diana, Michael and Will. There were
minor complications with some of the food, but nothing that couldnt be fixed or changed to
work out in the end.

Original and Scaled Recipes

Recipe: Homemade Garlic Cheese Breadsticks

Source: Grandbaby Cakes
Original Serving Size: 8
Ingredients
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon granulated sugar
1 teaspoon dry active yeast
-1 cup lukewarm water
1 tablespoon olive oil
4 tablespoons salted butter
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 cups Italian Shredded Cheese blend
- 1 tablespoon parmesan cheese
parsley for garnish
Optional: Warm pizza sauce for serving
Instructions
1.

In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast
and slowly add in water.
2.
Mix together until dough is created.
3.
Using your hands knead for one minute and form a ball.
4.
Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza
dough to that bowl. Cover with a paper towel for 1 hour or until dough
has doubled.
5.
Reheat oven to 425 degrees.
6.
Roll out dough on your pizza stone or baking sheet.
7.
Add butter, garlic powder and Italian seasoning to a small bowl and
microwave until melted. Whisk together then brush on dough.
8.
Next sprinkle dough with shredded cheese then parmesan cheese.
Lastly, sprinkle with parsley.
9.
Bake for 15-17 minutes or until dough has browned and cheese is
melted and golden.
10. Cut bread into sticks and serve with warm pizza sauce if desired.

INGREDIENTS

8 cup WHEAT FLOUR, WHITE, ALL PURPOSE, enriched, bleached

4 tsp
SUGAR, GRANULATED
6 tsp
YEAST, BAKERS, ACTIVE, dry
4 cup WATER, TAP, DRINKING
4 tbsp OLIVE OIL, salad or cooking
16 tbsp BUTTER W/SALT, 1 pat = about 1 tsp, 1 stick = cup
7 tsp
GARLIC POWDER
4 cup MOZZARELLA CHEESE, WHOLE MILK, SHREDDED
4 tbsp PARSLEY, RAW
4 tsp OREGANO, DRY, GROUND
3 tsp SALT, TABLE

DIRECTIONS

In a large sized bowl, whisk together flour, sugar, yeast and slowly add in
water. Mix together until dough is created. Using your hands, knead for one
minute and form a ball. Spread 4 tbsp of olive oil in a separate bowl and
transfer pizza dough to that bowl. Cover with paper towel for 1 hour or until
dough has doubled. Preheat oven to 425 degrees. Roll out dough on your
pizza stone or baking sheet. Add butter, garlic powder & oregano to a bowl
and microwave until melted. Whisk together then brush on dough. Next
sprinkle dough with shredded cheese then parmesan cheese. Lastly sprinkle
with parsley. Bake for 20-25 minutes or until dough has browned and
cheese is melted and golden. Cut bread into sticks and serve.

Recipe: Caprese Salad

Source: Allrecipes
Original Servings: 4
Ingredients:
1 cup balsamic vinegar
1/4 cup honey
3 large tomatoes, cut into 1/2-inch slices
1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
Instructions
1. Stir balsamic vinegar and honey together in a small saucepan and
place over high heat. Bring to a boil, reduce heat to low, and simmer
until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Set the balsamic reduction aside to cool.
2. Arrange alternate slices of tomato and mozzarella cheese decoratively
on a serving platter. Sprinkle with salt and black pepper, spread fresh
basil leaves over the salad, and drizzle with olive oil and the balsamic
reduction.

INGREDIENTS
4 cup VINEGAR, BALSAMIC
4 cup HONEY, STRAINED OR EXTRACTED
4 lb
TOMATO, RED, RIPE, RAW
36 oz
MOZZARELLA CHEESE, WHOLE MILK
1.13 tsp SALT, TABLE
1.13 tsp PEPPER, BLACK, GROUND
1.13 cup OLIVE OIL, salad or cooking
4 cup BASIL, FRESH, WHOLE LEAVES

DIRECTIONS
Stir balsamic vinegar and honey together in a large saucepan and
place on high heat. Bring to a boil, reduce heat to low, and simmer
until the vinegar mixture has reduced, about a couple of hours. Set
the reduction aside to cool.
Arrange alternate slices of tomato and mozzarella cheese
decoratively on a serving platter. Sprinkle with salt and black
pepper, spread fresh basil leaves over the salad, and drizzle with
olive oil and the balsamic reduction.

Recipe: Italian Tomato Sauce

Source: Food Network
Original Servings: 10
Ingredients:
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped
1 cup marsala wine
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar

Instructions:
Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until
lightly brown.
Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2
can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring
the sauce to a simmer. Add the tomato paste and cook through.
Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours,
stirring frequently.

Recipe: Beef Meatballs

Source: Allrecipes.com
Original Servings: 4
Ingredients:

1lb extra lean ground beef

teaspoon sea salt
1 small onion
Diced teaspoon pepper flakes
1 dash hot pepper sauce
1 tablespoons Worcestershire sauce
1/3 cup skim milk
cup parmesan cheese
cup dry breadcrumbs

Instructions:
1) Preheat an oven to 400 degrees F (200 degrees C)
2) Place the beef into a mixing bowl, and season with salt, onion, garlic salt,
Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and
Worcestershire sauce; mix well.
3) Add the milk, Parmesan cheese, and bread crumbs.
4) Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto
a baking sheet.
5) Bake in the preheated oven until no longer pink in the center, 20 to 25
minutes.

Recipe: Pasta
Source: Allrecipes
Original Servings:
Ingredients:

1 egg, beaten
teaspoon salt
1 cup all-purpose flour
2 tablespoons water

Instructions:
1. In a medium sized bowl, combine flour and salt. Make a well in the
flour, add the slightly beaten egg, and mix. Mixture should form a stiff
dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes.
With a pasta machine or by hand roll dough out to desired thinness.
Use machine or knife to cut into strips of desired width.

Recipe: Tiramisu
Source: Allrecipes
Original Servings: 12
Ingredients:
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Instructions
1. In a medium saucepan, whisk together egg yolks and sugar until well
blended. Whisk in milk and cook over medium heat, stirring constantly,
until mixture boils. Boil gently for 1 minute, remove from heat and
allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk
mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half
lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.
Spread half of mascarpone mixture over ladyfingers, then half of
whipped cream over that. Repeat layers and sprinkle with cocoa. Cover
and refrigerate 4 to 6 hours, until set.

DIRECTIONS

Line four separate 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl
with ice water.
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water
(do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly,
until the custard is light and foamy, about 20 minutes (a thermometer inserted into the mixture should register 170
degrees F).
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute.
Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined,
then whisk until just smooth (do not overmix or the custard will be grainy).
Combine the espresso and water in a bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but
not soggy; arrange 2 rows of about 5 biscuits each in each of the baking dishes. Spread one-third of the mascarpone
custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite
direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions.
Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4
hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap.
Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap.
Shave curls of chocolate on top with a cheese grater or zester.

For our meal, we served 26 guests in house. The Caprese Salad, Pasta, Meatballs and Tomato
Sauce were scaled to 27 servings while the Breadsticks and Tiramisu were scaled to 32 servings.
We had a extra of the Caprese Salad, Tomato Sauce, Meatballs and Tiramisu, but we had just
enough of the Breadsticks and Pasta. The Breadsticks especially had to be cut specifically so that
every guest had at least two to eat.

Grocery List
Group 10 Italian Meal Grocery List
Scaled to 27 People
Dairy
Heavy Cream
Whole Milk
Skim Milk
Mascarpone Cheese
Fresh Egg
Mozzarella Cheese, Whole Milk
Salted Butter
Grated Parmesan Cheese
Produce
Small Onion
Fresh Tomatoes
Fresh Basil
Fresh Garlic
Fresh Parsley
Spices
Dried, Ground Oregano
Garlic Powder
Italian Seasoning
Garlic Salt
Ground Black Pepper

3.00
3.00
2.25
12.00
24.00
4.25
8.00
1.69

cups
cups
cups
8 oz. containers
eggs
16 oz. package
sticks
Cups

6.75
4.50
7.20
21.60
3.00

onion
Lbs.
cups
cloves
cups

3.00
10.00
3.38
5.00
5.33

tsp
tsp
tsp
tsp
tbsp.

Kosher Salt
Baking
Cocoa Powder
Bittersweet Chocolate
All-Purpose Flour
Granulated Sugar
Dry Active Yeast
Meat
85% Lean Ground Beef
Condiments/Sauces
Balsamic Vinegar
Honey
Extra-Virgin Olive Oil
Hot Sauce
Worcestershire
Canned
San Marzano Tomatoes
Tomato Puree
Tomato Sauce
Tomato Paste with salt
Alcohol
Marsala Wine
Grocery
Plain Dry Breadcrumbs
Espresso
Italian Ladyfingers

6.60

tbsp.

1.00
4.00
17.00
3.50
6.00

cup
oz.
cups
cups
tsp

6.75

lb.

4.50
4.50
2.50
6.75
10.13

cups
cups
cup
tsp
tsp

2.71
2.71
2.71
2.71

28 oz. can
28 oz. can
28 oz. can
8 oz. can

2.71

cups

3.40
6.00
10.00

cups
cups
packages of 12 cookies

Grocery List Reflection

The grocery list had to be updated and edited many times because there were some items
that were scaled wrong as well as the fact that there were items that were in some strange units or
quantities. With the help of Dr. Brownbill and Michael, I was able to fix these items so that
everything was correct before the day of our meal 2. Originally the San Marzano tomatoes were
put in as just fresh tomatoes because it was unknown that San Marzano were a sweeter type of
tomato. The breadcrumbs were originally put in as seasoned, which was just a mistake and they
were changed to plain dry breadcrumbs. In another draft of the grocery list, cream cheese was in
place of the Mascarpone cheese. This was changed to make sure that the tiramisu was
traditionally made and authentic. Along with this, the Italian ladyfingers unit was in cookies
and I was told to change the unit because this came out to something like 102 cookies. The unit
was changed to packages because it was easier to read and made more sense. There was also
some confusion about the bittersweet chocolate. This was used intended for garnishing the

tiramisu. By bittersweet chocolate, I meant a bittersweet chocolate bar and this was confusing to
Michael. Julia ended up buying a dark chocolate bar with her own money on the day of the meal
for this. The herbs and spices should have been quantified differently than the other ingredients
and originally I forgot that they should be quantified differently. This was fixed and it all worked
out for the recipes in the end. Overall, there were not too many issues with the grocery list, and
there were no mistakes too large that messed up the entire recipes themselves in the end.

Production Sheet Reflection

As with the previous meal, the production sheet is helpful but it is not the end-all be-all of
planning stages of the meal. It is always difficult working around four different schedules, but we
did a fairly good job of making sure everyone did equal parts. Three of us got there right after
class on Wednesday to prepare some of the food, and while it wasnt exactly the time as stated on
the production sheet it worked out well; we managed to get most of our food cooked the day
before our meal.
The day of the meal was a bit hectic, although nothing compared to what it could have been. We
all arrived when we could immediately after our classes and started prepping right away. We
were lucky to be the second meal for the day; since most of us had class until just before 11, it
would have been impossible to get there and prep everything right before the meal. We didnt
totally stick to the production sheet when we were making everything; we referred to it to make
sure we were on track but we had a few setbacks that made us have to change the schedule
around; for example, the homemade pasta took longer than we assumed it would. Instead of one
person sticking to a task on the production sheet, we all helped each other out in making certain
things like the caprese salad and the bread, portioning out the appetizer and the dessert, and
serving the guests. Despite not strictly adhering to the schedule, everything went fine and we
were able to get the food out promptly.

Guest Evaluation of Meal

The evaluation form required the customers to grade the meal based on service as well as
the food itself on a 5-point scale with 5 being the best and 1 being the worst. The average scores
are based on 24 evaluations that were filled out at the end of the meal.
Overall, the comments and the scores, with an average of 3.9, were generally positive.
The caprese salad, meatballs and tiramisu were the most well received wit scores all above four
and many comments praising them. The caprese salad assembly was complemented many times
in addition to the meatball seasoning and the tiramisu was described as lovely.
Despite the many compliments, there were just as many negative comments about the
homemade pasta. The most frequent complaint was that the past was too thick and a little
undercooked. The reason this occurred was because the pasta maker wasnt able to be used.
Therefore, the pasta was hand cut and making it very thin was nearly impossible. However, it
may have been a better idea just to serve the store bought linguini because the overall rating of
the pasta was a 2.8 and one guest commented, thanks for putting the backup store-bought pasta
in the bowl. In the future use of a pasta maker or simply store-bought linguini would be the best
option.
The other two most common complaints received were lack of coffee flavor in the
tiramisu and disappointment in the garlic bread for being cold when served. There were many
positive comments on the tiramisu, but because the lady fingers were not soaked in espresso, if
customers were accustomed to that they may have noticed its absence more and therefore the
comments about missing espresso flavor make sense. The garlic bread was meant to be served
warm, but it was taken out of the oven close to half an hour before the guests began to eat it,
therefore it had cooled significantly. In the future, the bread should not be delivered to the tables
until guests are already seated to avoid cooling.
In terms of service, the scores and comments were very positive. The only complaint was
lack of attention by servers and late delivery of tea/coffee. In the future, at least two of the four
group members would be acting as full time servers while the other two plated the food. The way
it worked out this time there was really only one designated server and that made speed of
delivery quite difficult.
Average Scores
Evaluated
Service
Food Quality

Score (out of 5)

Evaluated food
item
3.8 Garlic Bread
3.8 Caprese Salad

Menu
Service
Temperature
Decorations
Experience

Recommend us to a friend:
Yes
84.2%

No
0%

Perhaps
15.8%

Score (out of 5)
3.9
4.1

3.9 Pasta
4.0 Sauce

2.8

3.8 Meatballs
4 Tiramisu

4.2

3.9
4.3

HACCP/Internal Temperature Record

Date

Food Item

4/21/16

Meatballs

4/20/16
4/21/16

Onions
Tomato
Sauce

Actual
Temperatu
re
152o

Time
Taken

FDA
Min/Max

Corrective
Action

12:07

165o

140o
168o

12:47
11:13

135o
165o

Continue
cooking in
oven
None
None

HACCP Reflection
Since there were not very many temperatures to record, we did not run into a lot of issues. Much
of our food (like the dessert and appetizer) was refrigerate and not a cooked item. The only thing
that needed adjusting was the meatballs. After quite some time in the oven they were still not up
to temperature. However since we had put them in with plenty of time to spare we simply left
them in the oven and took them out when they had reached the proper temperature.

Description of Dining Room

Our dining room was designed to portray an elegant Italian theme. We chose white
tablecloths with bright red napkins to add a pop of color. To add visual interest, we fanned the
napkins in the empty water glasses which added texture and made the setup more aesthetic. We
also created centerpieces out of green glass Pellegrino bottles as vases with red roses in them.
This was supposed to be similar to the centerpiece we noticed in Lady and The Tramp. The
red, green and white combination was meant to emulate the Italian flag. In addition to the
silverware, plates and glasses we had a fun fact sheet on each table along with menus and
evaluation sheets.

Pictures of Meal

Raw homemade pasta and our final product which consisted of boxed pasta garnished with the homemade
pasta.

Tiramisu with grated chocolate used

as a garnish.

Tables set with fun fact sheet, evaluation forms, centerpieces, napkins, parmesan cheese, salt and pepper, water
pitchers, glasses, and breadsticks. *Missing from these photos is silverware, menus and the marinara for
breadsticks which were all placed shortly after.

Caprese salad: Picture does not include balsamic reduction which was cooling right up until point of
service to achieve a better texture.

Accounting Reflection
The meal was $2.05 over budget with the final cost reaching $10.05, which is well
outside the $8.00 per serving goal. This is largely due to the dessert item that was selected:
tiramisu. Originally when the recipes were cost out a substitution for the mascarpone cheese was
used (cream cheese) and the meal almost fit the $8.00 budget. However, it was recommended to
the group by the instructor that mascarpone cheese should be used, therefore the group chose to
sacrifice the price for the proper ingredient.
The different cheeses mascarpone, mozzarella and Italian blend were the three highest
priced ingredients. It is understandable that cheese is such an expensive product because milk is
already very expensive and then a lot of additional processing goes into producing chees
especially specialty varieties like mascarpone. Other than the cheese, the dried spices, especially
oregano, were quite expensive and made dishes like the meatballs pricier. This exercise
demonstrates that it is important to be conscious of the ingredients in dishes that bring up the
price and select a variety of dishes that do not all include very expensive ingredients.

Garlic Bread
Recipe
Yield:
Serving factor:

8
4

Food Item
all-purpose flour
garlic salt
granulated sugar
dry active yeast
water
olive oil
salted butter
garlic powder
italian seasoning

Qty in
Recipe
2
1 1/2
1
1.5
1
1
4
1
1

Unit
cups
tsp
tsp
tsp
cups
tbsp
tbsp
tsp
tsp

Item
Cost
$9.74
$0.51
$1.85
$3.49
$0.00
$21.00
$4.79
$0.48
$1.40

per
10 lb
oz
5 lb
3-pack
cup
gallon
lb
tsp
Oz

italian shredded
cheese blend

cups

$2.50

5 oz

parsley

1/8

cups

$1.59

bunch

Amount
Per Unit
45
8.33
500
6.75
1
256
32
1
6

Cost Per
Unit
$0.22
$0.06
$0.00
$0.52
$0.00
$0.08
$0.15
$0.48
$0.23

1.25
4

$2.00
$0.40

27
Servings
8
6
4
6
4
4
16
4
4
4
0.5
Totals:

Cost Per
Recipe
$1.73
$0.37
$0.01
$3.10
$0.00
$0.33
$2.40
$1.92
$0.93

cost
serv
$0.
$0.
$0.
$0.
$0.
$0.
$0.
$0.
$0.

$8.00
$0.20
$18.99

$0.
$0.
$0.

Caprese Salad
Recipe
Yield:
Serving factor:

6
4.5

Food Item
balsmic vinegar
honey
large tomatoes

Qty in
Recipe
1
1
3

mozzarella cheese

0.5

salt
black pepper
extra-virgin olive
oil
fresh basil

0.25
0.25

Unit
cups
cups
tomato
16 oz
package
tsp
tsp

0.25
1

Item
Cost
$21.00
$1.99
$3.99

per
gallon
8 oz
1 lb

$2.50

8 oz

$0.00
$3.99

tsp
4 oz

cups

$21.00

gallon

cups

$0.69

package

Amount
Per Unit
16
0.64
4

Cost Per
Unit
$1.31
$3.11
$1.00

27
Servings
4.5
4.5
13.5

Cost Per
Recipe
$5.91
$13.99
$13.47

0.5
1
48

$5.00
$0.00
$0.08

2.25
1.125
1.125

$11.25
$0.00
$0.09

16
1

$1.31
$0.69

1.125
4.5
Totals:

$1.48
$3.11
$49.29

Pasta
Recipe
Yield:
Serving factor:

3
9

Food Item
egg
salt
all-purpose flour
water

Qty in
Recipe
1
0.5
1
2

Unit
egg
tsp
cups
tbsp

Item
Cost
$2.50
$0.00
$9.74
$0.00

per
dozen
tsp
10 lb
tbsp

Amount
Per Unit
12
1
45
1

Cost Per
Unit
$0.21
$0.00
$0.22
$0.00

Sauce
Recipe
Yield:
Serving factor:

10
2.7

27
Servings
9
4.5
9
18
Totals:

Cost Per
Recipe
$1.88
$0.00
$1.95
$0.00
$3.82

cost per
serving
$0.07
$0.00
$0.07
$0.00
$0.14

Food Item
extra-virgin olive
oil
fresh garlic
Onion

Qty in
Recipe

Unit

Item
Cost

per

0.5

cups

$21.00

gallon

8
1

$0.99
$1.79

2 bulbs
2 lb

$1.19

28 oz

$1.19

28 oz

$1.89

28 oz

$0.62

6 oz

$0.69
$1.59
$0.00

package
package
1 cup

crushed tomatoes

tomato puree

tomato sauce

tomato paste

fresh basil
fresh parsley
marsala wine
ground black
pepper
kosher salt
Sugar

1
1
1

cloves
onion
28 oz
can
28 oz
can
28 oz
can
8 oz
can
cups
cups
cups

1.5

tbsp

$3.99

4 oz

1
1

tbsp
tbsp

$0.00
$1.85

tbsp
5 lb

Amount
Per Unit

Cost Per
Unit

27
Servings

Cost Per
Recipe

cost
serv

16
20
10

$1.31
$0.05
$0.18

1.35
21.6
2.7

$1.77
$1.07
$0.48

$0.
$0.
$0.

$1.19

2.7

$3.21

$0.

$1.19

2.7

$3.21

$0.

$1.89

2.7

$5.10

$0.

0.75
1
1
1

$0.83
$0.69
$1.59
$0.00

2.7
2.7
2.7
2.7

$2.23
$1.86
$4.29
$0.00

$0.
$0.
$0.
$0.

16
1
145

$0.25
$0.00
$0.01

$1.01
$0.00
$0.03
$24.29

$0.
$0.
$0.
$0.

4.05
2.7
2.7
Totals:

Beef Meatballs
Recipe
Yield:
Serving factor:

4
6.75

Food Item
lean ground beef
sea salt
onion
garlic salt
italian seasonings
dried oregano

Qty in
Recipe
1
0.5
1
0.5
0.5
0.75

worcestershire
sauce
grated parmesan
cheese

Unit
lb
tsp
onion
tsp
tsp
tsp

Item
Cost
$2.39
$0.00
$1.49
$0.63
$1.40
$1.99

per
lb
tsp
2 lb
oz
oz
4 oz

1.5

tbsp

$0.33

oz

0.25

cups

$8.37

lb

Amount
Per Unit
1
1
1
6
6
1

Cost Per
Unit
$2.39
$0.00
$1.49
$0.11
$0.23
$1.99

27
Servings
6.75
3.375
6.75
3.375
3.375
5.0625

Cost Per
Recipe
$16.13
$0.00
$10.06
$0.35
$0.79
$10.07

cost
serv
$0.
$0.
$0.
$0.
$0.
$0.

0.62

$0.53

10.125

$5.39

$0.

4.5

$1.86

1.6875

$3.14

$0.

skim milk
dry breadcrumbs

0.33
0.5

cups
cups

$0.04
$2.19

oz
24 oz

0.125
1

$0.32
$2.19

2.2275
3.375
Totals:

$0.71
$7.39
$54.04

$0.
$0.
$2.

Tiramisu
Recipe
Yield:
Serving
factor:
Food Item
egg yolks
sugar
whole milk
mascarpone
cheese
espresso
Water
italian
ladyfingers
cocoa powder
bittersweet
chocolate

8
4
Qty in
Recipe
6
0.75
0.75

Unit
egg
cups
cups

Item
Cost
$2.50
$1.85
$3.00

per
dozen
5 lb
gallon

8-oz containers

$3.89

8-oz

1.5
0.5

cups
cups

$4.99
$0.00

11.5 oz
cup

30

cookies

$2.29

12

0.25

cups

$1.99

8 oz

oz

$3.49

2 oz

Amount
Per
Unit
12
3.75
16

Cost
Per
Unit
$0.21
$0.49
$0.19

27
Servings
24
3
3

Cost
Per
Recipe
$5.00
$1.48
$0.56

cost pe
servin
$0.19
$0.05
$0.02

1
1.44
1

$3.89
$3.47
$0.00

16
6
2

$62.24
$20.79
$0.00

$2.31
$0.77
$0.00

12
1.92

$0.19
$1.04

120
1

$22.90
$1.04

$0.85
$0.04

$1.75

$6.98
$120.99

$0.26
$4.48

4
Totals: