The dietitian wants your department to make the following recipe for lunch service in the Assisted Living
Question:
The dietitian wants your department to make the following recipe for lunch service in the Assisted Living Facility in which you work, where there are 125 residents. For this exercise, we will not consider dressing. You need to determine if it is most cost-efficient to use EP or AP products.
Adapted from: Ina Garten’s Greek Salad Yield: 8 servings
Ingredient: | Amount: | Steps: |
Cucumber, sliced | 2 cups |
|
Green peppers, diced | 2 cups | |
Tomatoes, chopped | 2.5 cups | |
Sweet onion, sliced | 1 cup | |
Feta Cheese, crumbled | ½ lb | |
Medium-sized olives, pitted and chopped | ½ cup |
Resources:
- Percent Yield document (in Resources Unit 1)
- Vendor Pricing Document (included at the end of this document)
- Canadian Nutrient File (CNF) – Search by Food
- NOTE: For each answer, round to 1 decimal EXCEPT money ($) which will ALWAYS be 2 decimals (ex. $20.03). Failure to round properly will lose you ½ mark per answer.
Tasks:
Step 1 – Identify the CNF # for each of the foods listed and record it on the table below NOTE: Be sure to use the CNF item that is CLOSEST to the product identified
Step 2 – Change the recipe into metric. and the appropriate unit for whether it is a liquid or a solid, above or below 1 kg (see notes).
Ingredient | Amount in recipe | CNF # Used | Amount in METRIC WEIGHT |
Cucumber, sliced | 2 cups | ||
Green peppers, diced | 2 cups | ||
Tomatoes, chopped | 2.5 cups | ||
Sweet onion, sliced | 1 cup | ||
Feta Cheese, crumbled | 250g | - | |
Medium-sized olives, pitted and chopped | ½ cup |
Probability and Statistics
ISBN: 978-0321500465
4th edition
Authors: Morris H. DeGroot, Mark J. Schervish