Pascua

Christine Pascua
Dr. Hughes
HSCI 465
November 28, 2016
Pre-Thanksgiving Luncheon Menu
This luncheon will be a casual dining waiter table service. The menu emphasizes
simplicity with hints of autumn flavors. The menu consists of two appetizers beet soup,
apple green salad, butternut squash pasta, baked chicken breasts with greens, and a
banana bread dessert. The beverage choices of water, tea, and coffee. The labor needed
would be one head chef, four assistant chefs, one baker, five waiters/servers, one head
waiter. The equipment lists are on the purchase order list. The appliances required are
two ovens, one stove with at least 4 burners, and a food warmer.
Beet Soup
Serves 6; Prep time 15 minutes; cook time 45 minutes
Ingredients - Multiplying Factor: 40/6 = 6.66 approximately 6.7
Serves 6

Conversion
Factor

2 lbs fresh beets

peeled/chopped
5 cups of chicken
broth
tsp sea salt

5x1x8

Volume
to weight
(lbs/oz)

Multiplying Factor

Serves 40

2x6.7= 13.4 lbs

14 lbs

40 fl oz

40x6.7= 268 fl oz

~ 0.09 oz

0.09 oz

tsp pepper

~0.02 oz

0.02 oz

2 TBSP butter

1TBSP = ~0.5
oz x 2
n/a

1 oz

0.5x0.9x6.7=0.201
oz
.25x0.02x6.7= 0.03
oz
1x6.7= 6.7 oz

2.09 gallons or
~33.5 cups
0.2 oz ~ 3 tsp

Already in weight

0.03 oz
6.7 oz or ~13
TBSP
~ 3.4 cups

cup carrot
0.5x6.7= 3.4 cups
peeled/diced
Instructions
In a stockpot boil 4 cups of chicken broth, salt, pepper, and chopped beets. Heat
to 45 minutes or until beets are tender. In a skillet, add butter onions and carrots till the
carrots are soft. Then add carrots to the beets pot. Once the beets are soft with the carrots
let it cool down to be out into a blender. Add additional broth to the stock and heat up
again to serve.
Salad
Serves 40 (3 oz per guest): Prep/mix time: 20 minutes
Ingredients
7 pounds of mixed chopped romaine
1 pound of chopped purple cabbage

Pascua

1 pound of chopped/peeled apples

1.5 extra virgin olive oil
0.5 apple cider vinegar
0.5 tsp salt
0.5 ground black pepper
Instructions
Wash greens and mixt romaine, cabbage, and apple together in bowl. Make the
dressing by mixing oil, vinegar and seasoning together. Add dressing to salad.
Pasta
Serves 40; prep time 15 minutes; cook time 30 minutes
Ingredients
12 pounds of butternut squash, peeled and diced
3 fl oz of olive oil
72 ounces linguine
9 cups water or vegetable broth
1.5 cup diced yellow onion
12 cloves garlic, minced
1/4 TBSP ground nutmeg
1.5 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste
Instructions
Boil the peeled and chopped squash in a large pot. Once soft, wait till it cools then
blend it with oil/water for smoothness. Next boil noodles. In a sauce pan, brown onions
with olive oil and add squash puree. Then, add nutmeg, parmesan, salt and pepper. Serve
with noodles and add extra cheese for flavor.
Baked Chicken and Collard Greens
Serves 40; prep time 15 mins; cooking time 35 minutes
Ingredients
(chicken)
40 - 3 oz chicken breast w/o skin
1 cup minced fresh thyme
5 fl oz of extra virgin olive oil
grated lemon zest
(collard greens)
15 bunches of collard greens
2 cups of olive oil
15 gloves garlic, minced
salt and pepper
Instructions
Prepare chicken rub by mixing oil, thyme, zest, salt and pepper. Rub mixture on
the chicken and place in rack backing pan. Baked chicken at 165 degrees for 35 minutes
till cooked. For greens, wash and cut of stem. Chop greens into smaller pieces. Sautee
minced garlic in oil then add the greens. Cook till 10 minutes or until tender.

Pascua

Banana Bread
Serves 40; Prep 20 minutes; baking for each pan 1 hour
Ingredients
12 brown mashed bananas
1 cup of melted butter
2 cups of sugar
4 egg whisked
4 TSP vanilla extract
4 TSP baking soda
6 cups of flour
Instructions
Preheat oven 350 degrees Fahrenheit. In a bowl mix all ingredients. Spray oil in
bread pan (9x4x4) and pour in mixture. Bake for 50-60 minutes, until middle is cooked.
Once done place on cooling rack.