$1.$ Based on the information provided above, de ve lop a $2-$day select ive menu based on $3$ meals a

day.

$2.$ Find a family sized reci pe for one main entree tha t you have included on your menu.

al Using t he sample in the learning guide, increase the recipe to $50$ servings and show

your multiplied f actor and rounded measure. Convert all measurements to metric $($e $.$g $.$

$1$ cup$=250$ ml$].$

bl Write the recipe $[50$ servings$)$ in standar dized format. $[$seep$.457$ of your textbook!.

cl Design and submit a recipe sensory evaluation form for your recipe $.$

d$)$ What ot her criteria could be used to evaluate your recipe.

$3.$ Develop an equipment list wi t h the pro duct ion equipment t hat will be required to produce the

menu you have prepared. Include only large equipment. Indicate which equipment will be

used to prepare each ite m $.$

$4.$ Develop a production sheet for your menu choices considering the following

$2$

When there are two choices, make a decision on which food item is more popular $[$first

choice$)$ and forecast that item to be pr od uced at $60\%$ of total p or t ions and the less

popular option $($second choice$]$ to be pro duced at $40\%$ of t o tal portions.

Tip: Please note that food is prepared for the regular texture and then some is taken

out to be minced and pureed, i$.$e$.60$ portion s of roast beef is prepare d and then $8$

portions are minced and $10$ portions are pureed.

Provide production nu mbers for all menu items excluding beverages $.$

You have $8$ residents who are on a minced diet and $10$ residents who are on a pureed

diet. Calculate the production numbers for the regular, minced and pureed menu

item s$.$ Note $-$ all numbers for the above s hould be in cl uded on your production sheet.

sheet.

Use t he following template to develop you r production sheet. Add additional r ows to the

t emp late as necessary.

Breakfast Portions Lunch Po$1$t$1$ons Dinner Porti ons

Choices R eq uire d Choices Required Choices Re quired

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