1. Write in a couple of sentences or more the major activities performed during the lab experience. Write in a couple of sentences or more the menu items that you prepared and methods of cooking. If you did not prepare a menu item, explain why not in a couple of sentences. Describe in a couple of sentences or more the equipment used, both small and large. (3 points)

Ans. The activities performed during preparation of the menu items were relatively easy. The American Macaroni Salad required stirring boiling macaroni, draining the water, soaking (onion) and cutting the vegetables as described. The Lime Cilantro Cabbage Coleslaw was the easier of the two recipes, since it involved shredding and chopping the vegetables and blending all other ingredients for a mix. The equipment used in both cases were knives, bowls, pots and a blender which are easy to use.

 

2. Write in a couple of sentences or more what were the most important things you learned? (1 point)

 

Ans. The most important things I learned was the need of precision, in measurement (amounts and lengths and other dimensions of food preparation) as this affects the desired taste, flavor and physical appeal of the food.

 

3. As a result of your experience, write in a couple of sentences recommended changes to any procedures, recipes or use of equipment. If you do not recommend changes, write in a couple of sentences or more why not. (1 point)

Ans. I do not recommend any changes to any procedures because if followed well, the recipe yields a meal that satisfies hedonic expectations- great color, flavor, texture, temperature etc.

3. COLD FOODS PRODUCTION LAB

Student Last Name:
Lab Section:
Due Date:	(Section 01) The following Tuesday by 11:59 pm (Section 02) The following Thursday by 11:59 pm

 

Objectives:  Upon completion of this lab, the student will be able to:

 

1. Identify efficient techniques used for preparing salads, sandwich fillings, garnishes and other cold food items.
2. Demonstrate operation and cleaning procedure for food slicer, food chopper and scales.
3. Demonstrate ability to prepare a variety of salads, sandwiches and garnishes in large quantities.
4. Show knowledge of standards for salads and sandwiches.

 

 

Activities:

 

1. Learn correct procedures for operating and cleaning food slicer, food chopper, and scales
2. Utilize knife skills for preparing cool foods
3. Prepare one cold food item using a recipe.
4. Calculate AP/EP yields for raw food ingredients.
5. Conduct sensory evaluation of two prepared cold food items and complete Hedonic Rating Scales.
6. Prepare other salads, garnishes, sandwich fillings or dressings as assigned by the supervisor.
7. Complete written assignments.
8. List the brand names of the following pieces of equipment:

 

If there were any pieces of equipment that were not at this site, please write "Not at this site".

 

            Food Slicer: _______Not at this site _______________________

 

            Food Chopper: _________________Not at this site___________

 

            Scales _________________________________(May be multiple sets of scales.  List all.)

RECIPE PREPARATION EVALUATION

 

Lab Date __________________________      Lab No. ____________________________

 

Name of Product _______Lime Cilantro Cabbage Coleslaw__________________________________________________

 

Total Yield Obtained (Volume/Count) – Required ____________20 servings_________________________

 

Before starting the production activity, make sure you ask for the recipe for the item you prepare. If you do not acquire the recipe, the lab assignment cannot be completed.  Follow the staff instructions and prepare a (or more) cold food item. You MUST prepare a cold food item. If a cold food item is not prepared, notify the lab instructor. Answer the following questions. Use the back of this document if you need further space to write responses.

 

1.   Is this yield the same as stated in the recipe?  Explain.

 

Ans. The yield was almost the same as stated in the recipe (3.09 Oz per serving, 20 servings totaling 56Oz). The 0.2 Oz deficiency was maybe due to some inaccuracies in measuring the ingredients, although negligible, they should be worked on nonetheless.

 

2.   Were any changes in ingredients and/or procedures made?  Explain.

Ans. No changes were made.

 

3. For all ingredients where Edible Portions weights differed from As Purchased weights, list AP and EP weights and calculate the Percent Yield.  (Show calculations.) Complete this question if it is applicable.

 

Ingredient                    AP Weight                   EP Weight                   Percent Yield =EP/AP

 

 

Cabbage, Green            15.9, 3 cups                        (3.18)                     3.18/15.9=20%

Onions, Green                2.65, ½ cup                        (0.015)                   0.015/2.65=4%

Cilantro                            2.65, ½ cup                      (0.3975)                   0.3975/2.65=15%

Juice, Lime                        4 Ounce                                (2.36)                              2.36/4=59%

 

5. How much time did it take you to prepare this cold food product?  How much time would this be per serving?  At $9.50 per hour, what is the labor cost per serving? (Show calculations)

Ans. It took around an hour total to prepare the 20 cold food product servings, 20 minutes to prepare the food 40 minutes to prepare the 20 servings.

At a labor cost of $9.5 per hour, the labor cost per serving is $9.5/20=$4.475 per serving

 

5.  What standards are followed regarding service temperatures of cold food products?  What methods were used to keep this recipe product at the appropriate temperature for service?

 

Ans. The HACCP were applied. The food was held cold for cold service.

6.  Using the hedonic scale at the back of the lab report, evaluate the product(s) you prepared.

 

 

7.  Select any two of the bulleted items below and calculate the difference in cost for a ready-to-serve form and fresh produce form. Use the work-sheet table below. Use information from Food for Fifty to determine yields for the fresh form. You will need to find the price for 1 pound of the fresh form and approximately 1 pound for the ready-to-serve form at the local grocery store or on the internet.

 

• Carrots (fresh form), cut into sticks  vs. ready-to-serve carrots sticks
• Celery (fresh form), cut into sticks vs. ready-to-serve celery sticks
• Lettuce, head (fresh form), shredded vs. ready-to-serve shredded lettuce
• Cabbage, head (fresh form, green), shredded vs. ready-to-serve shredded lettuce

 

Estimate the amount of labor time required preparing 10 lbs of this product, use 20 min for the labor time. Calculate labor cost at $9.50 per hour. Underline the item description of the better value choice. (Show calculations). Use a separate page to show calculations.

 

Item description		Yield %	Cost /10 lb EP		Est. labor	Total Cost/10 lb
Fresh produce	Ready-to-serve	(refer FFF)	Fresh	R-T-S	Cost (elc)	Fresh	R-T-S
Example:   Cucumber	Sliced Cucumber	95%	AP# = $.79 $.79 / .95 = $.83 Cost x 10# = $8.30	EP# = $1.05   Cost x 10# = $10.50	$9.50 / 60 min = 0.158 x 20 min = $3.17	$8.30 + $3.17 = $11.47	$10.50
Use this row for item 1.	Carrots, cut into sticks	96%	AP#=$.79 $.79/.96=$.82 Cost*#10=$8.2	EP#=$.87483   Cost*#10 =8.75	$9.5/60min=0.158*20=$3.17	$8.2+$3.17=$11.37	$8.75
Use this row for item 2.	Cabbage, head	95%	AP# = $.3291 $.3291/ .95 = $.3464 Cost x 10# = $3.46	EP# = $.3456   Cost x 10# = $3.45	$9.50 / 60 min = 0.158 x 20 min = $3.17	$3.46+3.17= $6.53	$3.45

 

 

 

 

8. Food Costing: Complete the food costing table below for the cold food item you prepared in lab. Use ingredient price information provided by the facility. Ask your supervisor for ingredients costs. When you cannot obtain the price information from the facility, use the Food Costing Sheet available in Canvas within the Resources Module. Calculate the per serving cost of the cold food recipe prepared. Use a separate page if needed to show all calculations (5 points).  0 calculations = 0 points.

 

FOOD COSTING

 

Ingredient	Market Unit	Market Unit Cost	Amount Used	Cost of Amount Used
Fresh Cabbage, Green	Pound	$0.62 per pound	3 cups, 0.331 pounds/cup equivalent	$0.78
Fresh red cabbage	Pound	$1.02 per pound	3 cups, 0.331 pounds/cup equivalent	$1.29
Carrots	Pound	$0.77 per pound	2 cups, 0.276 pounds/cup equivalent	$0.48
Onions	Pound	$1.05 per pound	½ cup, 0.353 pounds/cup equivalent	$0.2
Cilantro	Pounds	$7 per pound	½ cup, 0.38 pounds/cup equivalent	$3.5
Extra virgin Olive Oil	Ounces	$0.2 per ounce	1 cup, 4.54 ounces per cup equivalent	$0.9
Honey	Ounces	$12 for 8 Ounces	4 ounces	$6
Lime	Pound bag	$3 per pound bag	1 pound bag	$3
Garlic Cloves	Per Clove	$0.25 per clove	1 clove	$0.25
Spice, Pepper	Pound	No file attached. --> Sitejabber (5.0) Merchant Circle (4.8) Trustpilot (4.6) Study Help Me (4.9) Related Questions Assignment 1mdashAdvertising Appeals how does advertisement get you to do something or quotappeal to you to get you to buyquot Advertising appeals are designed to stimulate a consumer need or want that will ultimately become an exchange ... An event schedule is an external document provided to attendees so they know what to expect and when ... write 600 words and also write power point slides with min 23 peer reviewed references Academic Journal Article Review Presentation 4 Upload Academic Journal Article Review Presentations Please read the Powerpoint 7 and 8 and write the the doc and powerpoint presentation ... True or False Organized labor repeated its success in three previous presidential elections by delivering a very large majority of union members for Obama ... Ali wanted to apply for a TEKUN business loan to open up an ice cream shop ... Think about a good or bad service experience that you have had ... One of the most daunting tasks for any entrepreneur is estimating demand for what he or she is selling particularly if the product is new to the world or very different from what currently exists ... The following transactions entered by a retailer during Jan 2019 2019 Jan ... Joan39s Jeans sues Deanie39s Denims under the U ... Choose an international company not based in the United States on which to base your journal entry ... Sign In Email address Password minimum 6 characters Log In Don't have an account?Register Now Forgot Password?Reset Password Please enter your email address and we'll send you instructions on how to reset your password Email address Submit User Name Email Password 1-8 Characters Sign Up Already have an account?Log In