FAB 159 SUMMER 2011 RECIPE PROJECT AND PRACTICAL OVERVIEW This project is designed to test the students

s ability to write standardized recipes, to cost-out menu items, to requisition food items, to utilize kitchen tools and equipment properly, and to perform simple culinary techniques. Students will work in their assigned teams to complete this assignment. Teams will be assigned randomly by the instructor. Team members will be given the same grade on the recipe part of the project, but may be given separate grades on the practical depending on the quality and quantity of work done be each student. PART ONE - Worth 100 points total Each team will be assigned recipes to prepare a soup, a salad, an entree with a sauce and one side dish, and a dessert. Groups One and Five will use Menu One, Groups Two and Six will use Menu Two, Groups Three and Seven will use Menu Three, and Group Four will use Menu Four. The recipes are posted on WebCampus under Practical Menus and Recipes. The team will use these recipes to: Part A - Recipe Conversion - Worth 15 Points Due May 24 Calculate the quantities of each ingredient necessary to prepare five portions of each of your assigned recipes. The portion sizes should be as follows: a. Soup 8 fluid ounces per portion b. Salad Will need to be calculated based on the weight of ingredients needed to produce the recipe. c. Entre and Sauce Will vary by recipe d. Side Dish 4 ounces per portion. e. Dessert Will vary by recipe Part B - Standard Recipes Worth 30 Points Due May 26 Write a standard recipe for five portions of each menu item. The team should use the standard form and follow the recipe writing guidelines on WebCampus and discussed in class. Part C - Cost Analysis Worth 40 Points Due May 31 Calculate a Cost Analysis Form for each menu item. Calculate the menu price and gross profit of each menu item and the total meal using a desired 35% food cost percentage. Part D - Requisition Worth 15 Points Due May 31 Type a Standard Requisition Form listing all the food items needed and the appropriate unit and quantity needed to prepare the recipes for five people. Food items should be grouped by category. For example, all meat, poultry and seafood items together, all dairy items together, all dry goods together, etc. Also complete the estimated unit cost and total cost section for each ingredient and calculate the total dollar value of all items requisitioned. All recipe, cost analysis and requisition templates can be downloaded from the class WebCampus site.

PRACTICAL EXAM - Worth 130 points June 3 Each team will have 2 hours to prepare its assigned recipes. You will be given a specific plate-up time during which your food must be ready and served. The team will select all equipment, utensils, and food products needed from a common area. Each team will prepare five identical plates of each menu item. The team will set-up its row of the classroom with the proper silverware and napkins for service. At the assigned time, they will present one plate of each item to the chef for grading and the other plates are for the teams consumption. Each team is responsible for the clean-up of its station and equipment and its additional cleaning assignment for the day. The grading process does not stop until all clean-up is complete. Grades for actual production will be assigned out of 105 points as explained on the evaluation sheet on the next page. All groups must bring a production schedule to use as a guide for their timing. This schedule should outline who is doing what and when in order to get all plates ready on time. The production schedule is worth 20 points. It will be graded based on inclusion of all steps of production for all recipes, its organization and logic, and whether jobs are distributed evenly among team members. Although it is not required to turn in the production schedule in advance, groups are highly encouraged to have the chef review their schedule before the practical day so that she can offer suggestions and improvements.

CULINARY PRACTICAL EVALUATION 110 Points Possible

PERFORMANCE CATEGORIES Mise En Place and Timing - 15 points Team organizes its work well, selects the proper ingredients and equipment, measures ingredients properly, follows proper pre-prep procedures, and prepares the items in a timely manner. Adherence to Recipe and Proper Cooking Techniques 20 points Team prepares the items according to specific recipe procedures and performs the cooking techniques properly. Final Product Quality Soup -10 pts. - Taste of Item - Temperature, Texture - Plate Presentation Final Product Quality - Salad - 10 pts. - Taste of Item - Temperature, Texture - Plate Presentation Final Product Quality - Entree & Sauce - 10 pts - Taste of Item - Temperature, Texture, Proper Degree of Doneness - Plate Presentation Final Product Quality- Side Dish - 10 pts - Taste of Item - Temperature, Texture, Proper Degree of Doneness - Plate Presentation Final Product Quality Deessert 10 points Taste of Item - Temperature, Texture, Proper Degree of Doneness - Plate Presentation Work Habits and Final Cleanup 25 pts Team considers safety and sanitation of work habits. Team cleans station, replaces equipment on station, and assists with cleaning of common areas. Overall Score

DATE_____________________________ TEAM NUMBER____________________ TEAM MEMBERS

SCORE COMMENTS

+ PRODUCTION SCHEDULE SCORE _________ out of 20 + STUDENTS TOTAL SCORE _____________ out of 130, _________ %