Flavors of Morocco
By: Rory Costigan and Ashley Spence
Table of Contents Section 1-Theme Meal Overview -Rational -Background
Section 2- Recipe Overview -Recipes -Nutrition Analysis - Cost -Grocery List Section 3- Marketing and DĂŠcor - Marketing Plan - Marketing Documents Section 4- Production - Production Schedule - Buffet Design - Meal Survey - Financial report - Reflections Section 5- Additional Projects - Sustainability Survey - Yield Test - Financial Project - SWOT Analysis - In Service
Theme Meal Overview
Background Morocco is a small country located on the northern tip of Africa between the Atlantic Ocean and the Mediterranean Sea. Morocco’s coastline is also home to part of the Strait of Gibraltar. Neighboring countries include Algeria and Western Sahara. Morocco has a variety of geographical climates and topography. To the north lies fertile land bordering the sea, while the interior is rugged and mountainous and home to the famous Atlas Mountains. To the south lies dryer land that connects Morocco with the Sahara Desert. Moroccan culture has been influenced by several different countries due to trading, expansion, and occupations dating back to antiquity. Rome, Carthage, and Phoenicia had a significant role in Moroccan culture in ancient times. However, Morocco owes much of its modern influence to Arabia, France, and Spain. Over the years, the dynamic, changing face of Moroccan culture has been transcribed into the food of the country as well. Moroccan food, just like its culture draws from the background of several countries. Today, the flavors of the country have come together to create a wonderful blend of savory, sweet, and earthy spices. Traditional dishes are typically made with lamb, chicken, and fish; and, include exotics spices such as cinnamon, ginger, saffron, cumin, coriander, cayenne, and caraway. EntrÊes are served with couscous, a grain used in traditional Moroccan cooking. Indigenous vegetation incorporated into meals include figs, olives, citrus fruits, dates, and almonds. Many Moroccan dishes are cooked in clay pots called tagines (tay-jean), giving its food delightfully distinct flavor.
Rationale We chose “Flavors of Morocco� as our theme meal to introduce the Riderwood Community to something new and exotic. Moroccan cuisine would be a tantalizing treat for the taste buds of any Riderwood resident. This theme meal idea would allow community members the chance to experience tastes from afar without leaving their backyard. The Flavors of Morocco theme would take residents on a culinary journey filled with savory, bold flavors from start to finish.
Recipe Overview
Flavors of Morocco Soup Spiced Pumpkin Soup EntrĂŠes Tagine of Lamb with Artichoke and Green Peas Chicken with Green Olives and Lemon Moroccan Trout with Honey, Thyme and Almonds Moroccan Butternut Squash, Chickpeas, and Quinoa Tagine Starches Couscous with Raisins and Almonds Moroccan Potato Salad Vegetables Moroccan Roasted Vegetables Roasted Broccoli and Tomatoes Dessert Mescouta (Date Cookies) Served with Ice Cream and Honey Moroccan Chocolate Mousse Beverage Mint Tea
Spiced Pumpkin Soup Ingredients:
Original Yield: 4 Forecasted Yield: Cost: Servings 120 Servings Pumpkin, cubed 3 ½ cups 35 cups $7.04 Vegetable Broth 2 cups 20 cups $3.00 Yellow onion, diced 1 ¾ cups 17.5 cups $5.98 Water 1 cup 10 cups --Harissa 1 teaspoon 1 tablespoon $0.08 Salt ¼ teaspoon 2 ½ teaspoons $0.08 Ground Coriander ½ teaspoon 5 teaspoons $0.05 Whole Milk ½ cup 5 cups $1.25 Butter 1 tablespoons ¾ cups $0.70 Sugar 1 cup 6 cups $1.80 Fresh Cilantro, ¼ cup 2 ½ cups $1.00 hopped Total Cost: 20.98 Directions: 1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. 2. Place half of squash mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. 3. Place a clean towel over opening in blender lid, blend until smooth. 4. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. 5. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.
Tagine of Lamb with Artichoke and Green Peas Ingredients:
Original Yield: 4 Servings 2.2 pounds 4.4 pounds 4.4 pounds 1 teaspoon 1 pinch 1 clove 4 tablespoons 1 tablespoon 2 cups
Forecasted Yield: 120 Servings 22 pounds 44 pounds 44 pounds 10 teaspoons 1 tablespoon 10 tablespoons 2.5 cups ½ cups 20 cups
Cost:
Lamb, cube cut $156.66 Artichoke $64.26 Green Peas $7.20 Ginger $0.05 Saffron $1.00 Garlic $0.98 Oil $4.29 Lemon juice $0.05 Water -Total Cost: $234.49 Directions: 1. Pour oil in the baking pan, shake the pieces of meat into it 2. Salt and add ginger and saffron, mix to make the meat impregnate, add water and close the baking pan. 4. Clean the artichoke, plunge it in water with lemon and ginger. 5. When the meat is almost done add green peas and artichoke then serve.
Moroccan Chicken with Green Olives and Lemon Ingredients:
Original Yield: 5 Servings 4.5 pounds 2 whole 1 tablespoon 2 cloves 1 tablespoon 2 teaspoons 1 teaspoon 1 teaspoon 2 cups 0.5 cup 1 teaspoon 1 teaspoon ½ cup ½ cup ½ cup ¼ cup ¼ cup
Forecasted Yield: 120 Servings 54 pounds 24 whole ¾ cup 24 cloves ¾ cup 1 ½ cup ¾ cup ¾ cup 24 cups 6 cups ¾ cup 3 teaspoons 3 teaspoons 6 cups 6 cups 3 cups 3 cups
Cost:
Chicken, cut $104.94 Myer Lemons $7.28 Olive Oil $1.00 Garlic, pressed $0.98 Paprika $0.25 Cumin, ground $0.75 Cinnamon, ground $0.15 Ginger, ground $0.15 Chicken Broth $2.00 Green Olives $1.25 Turmeric $0.75 Ground Pepper $0.05 Salt $0.85 Water --Raisins 43.40 Cilantro, chopped $2.92 Flat-leaf Parsley $1.38 Total Cost: $185.95 Directions: 1. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. 2. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt and place skin side down in skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. 3. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked. 4. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Moroccan Trout with Honey, Thyme and Olives Ingredients:
Original Yield: 6 Servings 24 ounces 3 cups 2 tablespoons 1 tablespoon 1 teaspoon 1 tablespoon 1 teaspoon 1 teaspoon ½ cup
Forecasted Yield: 120 Servings 18 pounds 36 cups 24 tablespoons 12 tablespoons 12 teaspoons 12 teaspoons 12 teaspoons 12 teaspoons 6 cups
Cost:
6oz Trout $147.58 Orange Juice $0.43 Thyme Sprigs $1.38 Honey $1.80 Harissa $1.50 Olive Oil $1.20 Salt $0.08 Ground Pepper $0.05 Cured Black Olives, $1.25 pitted Total Cost: $155.27 Directions: 1. Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. 2. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste. 3. Preheat the grill to medium. 4. Brush the fillets with oil on both sides and season with salt and pepper, to taste. 5. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. 6. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Moroccan Butternut Squash, Chickpea and Quinoa Tagine Ingredients:
Original Yield: 7 Servings 1 tablespoon 1 whole 1 tablespoon 1 tablespoon ½ teaspoon ½ teaspoon ½ teaspoon ½ teaspoon ½ teaspoon 1 cup 2 ½ cups 19 ounces 1 tablespoon 1 tablespoon ¼ cup ¼ cup 1 cup
Forecasted Yield: 120 Servings 9 tablespoons 9 whole 9 tablespoons 9 tablespoons 1 ½ tablespoon 1 ½ tablespoon 1 ½ tablespoon 1 ½ tablespoon 1 ½ tablespoon 9 cups 22 ½ cups 11 pounds 3 tablespoons 9 tablespoons 2 ¼ cup 2 ¼ cup 12 cups
Cost:
Olive Oil $0.90 Onion, diced $5.98 Garlic, grated $0.98 Ginger, grated $0.10 Ground Turmeric $0.05 Ground Cumin $0.05 Ground Coriander $0.05 Ground Cinnamon $0.05 Ground Pepper $0.05 Quinoa $7.98 Vegetable Broth $5.97 Chickpeas $6.50 Harissa $0.25 Honey $3.18 Raisins $1.40 Olives $1.25 Butternut Squash $37.10 Total Cost: 71.79 Directions: 1. Heat the oil in a pan. 2. Add the onion and sauté until tender, about 5-7 minutes. 3. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and sauté until fragrant, about a minute. 4. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. 5. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes. 6. Mix in the cilantro and remove from heat.
Couscous with Raisins and Almonds Ingredients:
Original Yield: 4 Servings 1 ½ cups ¼ cup 1 whole 1 whole 1/8 teaspoon 2 cups ½ cups ½ teaspoon ½ cups
Forecasted Yield: 120 Servings 18 cups 3 cups 12 whole 12 whole 1 ½ teaspoons 24 cups 6 cups 2 tablespoons 3 cups
Cost:
Couscous $18.69 Butter $1.40 Onion, small $5.98 Carrot, medium $1.90 Curry powder $0.05 Chicken Broth $2.00 Raisins $2.20 Salt $0.08 Sliced Almonds $3.40 Total Cost: $35.70 Directions: 1. Melt butter made in 2-quart saucepan over medium-high. 2. Heat and cook onion and carrot, stirring occasionally, 4 minutes or until tender. 3. Stir in curry powder and cook, stirring frequently, 1 minute. 4. Stir in broth, raisins and seasoned salt. Bring to a boil over high heat. 5. Remove from heat and stir in couscous. Cover and let stand 5 minutes. 6. Stir in almonds and fluff with fork.
Moroccan Potato Salad Ingredients:
Original Yield: 7 Servings 1 pound ž cups 1 whole 1 clove 1 teaspoon 1 teaspoon 1 tablespoon
Forecasted Yield: 120 Servings 30 pounds 22 ½ cups 30 whole 30 cloves 10 tablespoons 10 tablespoons 1 cup
Cost:
Potatoes $20.00 Flat-leaf parsley $1.38 Red Onion $3.16 Garlic $0.98 Salt $0.08 Black Pepper $0.08 Olive Oil $2.00 Total Cost: 27.68 Directions: 1. Place new potatoes in a pot of cold salted water. Cook over medium-high heat until tender, about 20 minutes. 2. Drain potatoes and cool. 3. Combine parsley, red onion, garlic, and olive oil in a medium bowl. 4. Season with salt and freshly ground black pepper. 5. Peel potatoes, then coarsely chop; add to dressing and mix. 6. Serve at room temperature.
Moroccan Roasted Vegetables Ingredients:
Original Yield: 7 Servings 1 medium 1 medium 1 small 1 large 1 large 2 medium 15 ounces 3 cloves 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons
Forecasted Yield: 120 Servings 10 medium 10 medium 10 small 10 large 10 large 10 medium 9.5 pounds 30 cloves 1 ¼ cups 1 ¼ cups 1 ¼ cups 1 ¼ cups 1 ¼ cups 1 ¼ cups 1 ¼ cups
Cost:
Onion $5.98 Zucchini $12.73 Eggplant $5.36 Sweet Potato $2.05 Red Pepper $9.40 Tomatoes $7.97 Chickpeas $3.25 Garlic $0.98 Olive Oil $4.29 Lemon Juice $0.29 Cumin $0.29 Tumeric $0.29 Cinnamon $0.29 Paprika $0.29 Cayenne $0.29 Total Cost: $47.75 Directions: 1. Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl. 2. mix together and spread dressed vegetables on 11x17" tray 3. Bake at 400F for 20 minutes. 4. Remove from oven, stir well and bake for another 20 minutes.
Roasted Broccoli and Tomatoes Ingredients
Original Yield: 7 Servings 12 ounces 1 cup 1 tablespoon 2 cloves ¼ teaspoon ½ teaspoon 1 tablespoon 10 pitted 1 teaspoon 2 teaspoons
Forecasted Yield: 120 Servings 6 cups 12 cups 4 tablespoons 8 cloves 1 teaspoon 2 teaspoons 4 tablespoons 40 pitted 4 teaspoons 3 tablespoons
Cost:
Broccoli Crowns $31.29 Grape Tomatoes $15.94 Olive Oil $0.40 Garlic $0.98 Salt $0.08 Lemon Zest $0.30 Lemon Juice $0.29 Black Olives $1.25 Dried Oregano $0.05 Capers $0.15 Total Cost: $50.73 Directions: 1. Preheat oven to 450°F. 2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. 3. Bake until the broccoli begins to brown, 10 to 13 minutes. 4. Meanwhile, combine lemon zest and juice, olives, oregano and capers in a large bowl. 5. Add the roasted vegetables; stir to combine. Serve warm.
Mescouta (Date Cookie) Ingredients:
Original Yield: 25 Servings 6 whole ½ cup 1 teaspoon ½ cup ¾ cup ½ teaspoon 1 cup ½ cup 1/3 cup 3 tablespoons
Forecasted Yield: 120 Servings 36 whole 3 cups 6 teaspoons 3 cups 4 ½ cups 3 teaspoons 6 cups 3 cups 2 cups 1 ¼ cups
Cost:
Eggs $4.88 Sugar $0.75 Vanilla Extract $0.10 Butter $1.40 Flour $0.50 Baking Powder $0.10 Pitted Dates $20.00 Almonds $2.12 Seedless Raisins $3.40 Confectionary Sugar $0.99 Total Cost: 32.33 Directions: 1. Preheat oven to 350°F. 2. In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes). 3. Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend. 4. Add dates, nuts, and raisins, and mix well. 5. Pour mixture into greased 8- or 9-inch square cake pan. 6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. 7. While still warm, cut into rectangular bars about an inch wide. 8. Put 3 Tablespoons confectioners' sugar into a small dish. 9. Roll each bar in confectioners' sugar. 10. Store bars in a box with wax paper between layers.
Low Sugar Moroccan Chocolate Mousse Ingredients:
Original Yield: 6 Servings 2 cups 2 cups
Heavy Cream Mousse Mix Total Cost: Directions: 1. Slowly pour cream in bowl . 2. Add mix slowly. 3. Whip until mixture becomes cream like.
Forecasted Yield: 120 Servings 6 cups 4 cups
Cost: $3.00 $11.48 $14.48
Mint Tea Ingredients: Fresh Mint Sugar Water Total Cost: Directions:
Original Yield: 4 Servings 10 Springs 3 tablespoons 4 cups
Forecasted Yield: 120 Servings 80 springs 8 tablespoons 32 cups
Cost: $4.87 $1.80 ---$6.67
1. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot. 2. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. 3. Let the tea brew for three minutes. 4. Fill just one glass with the tea, then pour it back in the pot. 5. Repeat.
Grocery List Item
Amount
Unit
lamb leg, cubed
22
pounds
8 cut chicken
2
cases
Agave Nectar
9
tsp
artichoke hearts
3
cans
Baking Powder
3
tsp
Broccoli Crowns
1
case
Butter
3
cups
Capers
1
jar
carrot diced
8
cup
Cayenne
1
Tbsp
chicken broth
1.5
gallon
chicken broth, low Na
24
cups
chickpeas
9
pounds
Chickpeas
2
cans
cilantro* chopped*
3
cup
Cinnamon
5
T
Cinnamon
1.5
tsp
cinnamon, ground
4
Tbsp
cinnamon, ground
4.5
tsp
Confectionary Sugar
18
Tbsp
corriander, ground
4.5
tsp
couscous
18
cups
Cumin
5
T
cumin, ground
8
Tbsp
cumin, ground
4.5
tsp
Cumin, ground
1.5
tsp
curry powder
1.5
tsp
Dark Chocolate (70% cacao)
48
ounces
Dried Oregano
1
tsp
Eggplant
10 Small
cups
Combined Needed Amount
3 gallons
10 Tbsp
15 Tbsp or 1 cup
Eggs
36
Flat-leaf parsley*
4
cups
flat-leaf parsley*
3
cup
Flour
4.5
cups
Fresh Mint
80
sprigs
garlic
1
Tbsp
garlic
9
Tbsp
Garlic
10
Tbsp
Garlic
1
cup
Garlic
1
cup
garlic, pressed
8
Tbsp
ginger
9
Tbsp
ginger, fresh, minced
3
Tbsp
ginger, ground
3
Tbsp
Grape Tomatoes
1
case
green peas
8
pounds
Green Tea
24
tsp
Harissa
9
Tbsp
Harissa to taste
0
Heavy Cream
18
cups
honey
12
Tbsp
honey
9
Tbsp
I Can't believe it's not butter with olive oil lemon juice
3
cup
Lemon Juice
8
ounce
Lemon juice
4
ounces
Lemon zest
2
T
myer lemons
24
olive oil
8
ounce
olive oil
12
Tbsp
olive oil
0
olive oil
9
Tbsp
Olive Oil
8
ounce
n/a
7 cups
3.75 cups
1 cup
1.5 cups
1.5 cups
4.5 cups
Olive Oil
1
cup
Olives, black
1
cans
olives, black
2.25
cup
olives, cured, black, pitted
0
olives, green
6
cup
Onion
10
cups
onion diced
8
cup
onion, small
9
orange juice
2
gallon
paprika
12
Tbsp
Paprika
5
T
pepper to taste
0
pepper*, ground
1
Tbsp
Pepper, black
4
tsp
pepper, ground to taste
0
Pitted Dates
6
cups
Potatoes
30
pounds
preserved lemon
3
quinoa
9
cup
raisins
2.25
cup
raisins
6
cup
raisins*
6
cup
Red Onion
8
cups
Red pepper, large
10
cups
saffron
2
tsp
Salt
4
tsp
Salt
2
Tbsp
Salt
0.75
tsp
salt to taste
0
salt to taste
0
salt*
0
seasond salt
6
tsp
Seedless Raisins
2
cups
27 cups
17 Tbsp or 1 cup +1 Tbsp 3 Tbsp
14.25 cups
8 Tbsp
sliced almonds
6
cup
Sugar
3
cups
Sugar
24
Tbsp
Sweet Potato
10 Large
cups
thyme sprigs
0
tomatoes
20
cups
trout, 4 fillets, 6oz each
48
ounces
tumeric*
3
Tbsp
tumeric, ground
4.5
tsp
Turmeric
5
Tbsp
Vanilla extract
6
tsp
vegetable/chicken broth
22.5
cups
Walnuts/Almonds
3
cups
water
20
cups
Water
32
cups
water*
6
cup
Zucchini
10 Medium
cups
4.5 cups
4.5 Tbsp
58 cups
Marketing and DĂŠcor
Marketing Plan We created a marketing plan to residents and staff members from the Riderwood community. Our plan was to promote our theme meal one week prior to the event to reach our goal of 100 participants. Below is a written list of techniques that we used to market the theme meal. Handouts: We created index card sized handouts with information and pictures describing our theme meal to draw attention and enthusiasm for our theme meal. Posters: We hung eye-catching posters on the community bulletin boards at each dining hall to advertise the time, date, location and menu items of our theme meal. We also hung posters in elevators and displayed them on display at the host tables of each dining hall. -Theme meal Poster: This poster was used to catch the eye of our audience by displaying an appealing, ethnic Moroccan dish and contained information about menu items, time, and locations of our theme meal. -Menu Poster: This poster was hung next to our theme meal poster to give our audience clear and descriptive information about our menu and the specific foods that will be served -Reminder Poster: This poster was hung up in the Windsor Dining Hall the day before our event to remind our audience about the time and location of our theme meal. Table Tents: We placed our table tents at each table in each dining hall one week before our event to advertise the time, date, location and menu items of our meal. We also included fun facts about Morocco to intrigue our audience and provided them with background information on food that will be served. Commercial: We filmed a 7 minute commercial including information about our theme meal which played two weeks prior to our theme meal on Riderwood’s local television station. Word of mouth: We spoke with residents and employees in the hallways to promote our event and provide information about specific food items. During meal times, we also talked with Riderwood residents to advertise our theme meal and connect with the residents. Lastly we personally invited residents and staff members to attend our meal and. Article: We wrote and article to be placed on the host desk of the Windsor Dining Hall, one week prior to our event to promote our dietetic internship as well as to
invite residents to our meal. This article also gave a short background of why we chose our theme and also a short description of ourselves. Social Media: We used Twitter to promote our theme event by posting Tweets and pictures about the preparation for our theme meal. Tweets also appeared on Ericson Living account for residents and staff to see. Decorations: We concentrated decorations around the buffet area and the back of the Windsor Dining Hall. Decorations included streamers and Moroccan flags. Raffle: We used a raffle to entice residents and staff to attend our theme meal and keep them enthusiastic during our meal. Slideshow: We presented a slide show on our laptop at the host desk. The slide show contained 20 pictures and descriptions of Morocco, which residents could watch while waiting to be seated.
Flavors of Morocco Friday, September 26th Windsor Restaurant 11:301:30pm $10.00 or Flex meal
EntrĂŠe - Lamb with artichoke and Green peas - Chicken with Green Olives and Lemon - Moroccan Trout with Honey, Thyme and Almonds -Moroccan Butternut Squash, Chickpeas and Quinoa
Sides - Couscous with Raisins and Almonds
Soup - Spiced Pumpkin Soup Dessert
- Moroccan Potato Salad
- Mescouta (soft Date Cookies)
- Moroccan Roasted Vegetables - Roasted Broccoli and Tomatoes
- Moroccan Chocolate Mousse Beverages -Mint Tea
Soup Spiced Pumpkin Soup EntrĂŠes Lamb with Artichoke and Green Peas Chicken with Lemon and Green Olives Trout with Honey and Thyme Quinoa with Butternut Squash and Chickpeas VEGETABLES
SIDES
Roasted Broccoli
Couscous with
with Tomatoes
Raisin and
Moroccan Roasted
Almonds
Vegetables
Moroccan
DESSERT
Mescouta (soft date bar served with ice cream and honey)
Moroccan
Potato Salad Chocolate Mousse Beverage Mint Tea
WINDSOR DINING ROOM
September 26, 2014,11:30-1:30 [CONTINUE YOUR MESSAGE HERE]
Join Us! Menu Entrees Lamb with Artichoke and Green Peas Chicken with Green Olives and Lemon Moroccan Trout with Honey, Thyme and Almonds Moroccan Butternut Squash, Chickpeas and Quinoa Starches Couscous with Raisins and Almonds Moroccan Potato Salad Vegetables Moroccan Roasted Vegetables Roasted Broccoli and Tomatoes Soup Spiced Pumpkin Soup Dessert Mescouta (Soft Date Cookies) Moroccan Chocolate Mousse Beverage Mint Tea
Morocco
Flavors of Morocco Theme Meal
Fun Facts “Al-Mamlaka-al-Maghribiya” is Morocco’s full Arabic name. In English this translates toThe Western Kingdom. Morocco’s capital is Rabat. Morocco has a population of 32,644,370. The official languages of Morocco are Arabic and Berber. Morocco gained independence from France on March 2, 1956. Morocco is divided into 16 regions and subdivided into 62 providences. The national dish of Morocco is Couscous.
Friday, September 26th 2014 Windsor Restaurant 11:30am-1:30pm $10.00 or flex meal!
Commercial Script Rory: I’m staying here ‘til I figure out what I am in the mood to eat. Ashley: No, Rory, No! What has happened to you? Last night we said a great many things. You said I was to do the thinking for both of us because were best friends. Well, I’ve done a lot of it since then and it all adds up to one thing. You’re getting on that shuttle with me. Rory: But Ashley, no, I, I – Ashley: You’ve got to listen to me. Do you have any idea what we would have to look forward to if we go to the Moroccan theme meal? Rory: You’re saying this only to make me go. Ashley: I’m saying it because it’s true. Inside of us we both know you belong at this meal. If you don’t go on the shuttle with me to go to the Moroccan theme meal you’ll regret it. Rory: No Ashley: Maybe not today, maybe not tomorrow, but soon, and for the rest of your life. Rory: But what about the pub? Ashley: We’ll always have the pub, the café and the fireside café. The theme meal is a once in life time chance to explore Morocco! To Explore Casablanca. Rory: Well what would the theme meal even be like. Ashley: You will taste the finest ethnic dishes from Morocco such as luscious tender lamb, mouthwatering chicken and fish fresh from the sea. And you know what there serving for dessert? Rory: No tell me please! (dramatic) Ashley: Moroccan chocolate mouse, warm date bars with vanilla ice cream drizzled with honey. Rory: Oh! This sounds just delightful! We must catch the next shuttle to the Windsor dining hall to attend this wonderful Moroccan theme meal you speak of!
Ashley: Here’s looking at you kid! Let’s go! End Credits: Sign font slanted Flavors of Morocco Windsor Dining hall Friday, September 26th 2014 11:00-2:00pm All are welcome!
Hello! We are Rory Costigan and Ashley Spence, the newest pair of University of Maryland Dietetic Interns. We are excited to have Riderwood as our very first rotation of our 44-week program preparing us to become great dietitians. For the next six weeks we will be hard at work learning how to prepare delicious meals for you at the Windsor Restaurant. Working side by side with the awesome staff will help us create a delectable theme meal for you. So, prepare your taste buds for an incredible journey! Our theme meal will consist of mouthwatering Flavors from Morocco. Fun, fresh, and exotic, Moroccan cuisine is a tantalizing treat for the taste buds of any Riderwood resident. This theme meal idea will allow you the chance to experience tastes from afar without leaving your front door. Authentic flavors from Morocco will take all residents on a culinary journey filled with savory, bold flavors from start to finish. Enjoy authentic, inspired dishes featuring lamb, couscous, and much more! It would be our honor to have you as our guest for this tasty treat. Please join us on September 26, 2014 from 11:30am to 1:30pm at the Windsor Restaurant. We hope to see you there!
Production
PRODUCTION SCHEDULE
NAME: Ashley and Rory MONTH: Sept. 22-26th MON:
22
*Interns to check in during the afternoon
TUES:
23
WED:
24
THUR:
YEAR: 2014 25
FRI:
26
MEAT PREP
CUT
MEAT PREP
MEAT PREP
Season/Prep
Butternut Squash
Sear chicken (stove)
Finish Lamb (tilt)
Lamb
Carrots
Bake Chicken (oven), mix with sauce in warmer when finished
Chicken
Fish, cook (oven)
Fish
BAKE
SEASON AND CUT
COOK COMPLETELY
COOK
Date Cookies
Roasted Vegetables:
Potato Salad *10 min at a time in steamer
Couscous (broth on stove, finish in warmer)
Onion Tomatoes
Roasted Vegetables (oven)
Zucchini Chickpeas
Roasted Broccoli and Tomatoes (oven)
Egg plant Garlic cloves
Chocolate Mousse (stove/mixer)
Sweet potato Red pepper
Soup
Quinoa (broth on stove, finish in warmer)
COOK
MIX
WARM
Syrup for Mint Tea
Broccoli and tomatoes
Potato Salad (warmer) Soup (dbl. broiler)
*PLAIN CHICKEN IS NEEDED
SHEET
POWDER
Roasted Vegetables
Date cookies
MIX Mint Tea
2
Potato Salad
Mint Tea
Mescouta (Date Cookies) Served with Ice Cream and Honey Moroccan Chocolate Mousse
Potato Salad
Roasted Broccoli and tomatoes Moroccan Roasted Vegetables Couscous with Raising and Almonds
Moroccan Butternut Squash, Chickpeas and Quinoa Moroccan Trout with Honey, Thyme and Almonds Chicken with Green Olives and Lemon
Tagine of Lamb with Artichoke and Green peas
Spiced Pumpkin Soup
Lamb with Artichoke and Green Peas
Chicken with Green Olives and Lemon
Trout with Honey, Thyme and Almonds
Quinoa with Butternut Squash and Chickpeas
Couscous with Raisins and Almonds
Moroccan Potato Salad
Moroccan Roasted Vegetables
Roasted Broccoli and Tomatoes
Mescouta
Moroccan Chocolate Mousse
Mint Tea
Moroccan Theme Meal Resident Survey Response Table touches were implemented throughout the meal to thank residents for attending. Table touches were also used as a means to encourage residents to complete a survey regarding meal satisfaction. 88 surveys were returned; 71 were complete and analyzed for result purposes. Residents were asked seven questions regarding the taste, variety, and presentation of the meal. Associated scores are as follows:
Survey Question
Poor
Fair
Good
Very Good
Excellent
1.Taste of food
1
3
5
27
35
2.Variety of food
1
2
4
14
50
3.Presentation of meal
0
0
9
29
33
4.Decorations
3
10
22
18
18
5.Overall enjoyment
0
5
2
21
43
6. What did you enjoy most about the meal?
Taste, presentation, and flavor of food The variety of ingredients and the quality of food; the lamb was excellent Variety of flavors, pleasant and delicious The fish, quinoa, tea, mousse, and soup The chicken and dessert The date cookie was excellent The variety of different flavors The pumpkin soup The couscous, quinoa, and vegetables had good flavors The mint tea and lamb with artichokes was delicious The soup and vegetables should be served at regular meals Couscous was a nice change from the typical starch Everything was very good; great variety
7. What could we have improved on?
The trout was dry Offer a green salad with the meal Keep doing this meal Less sweetness in soup and dessert
Larger flags of country Decorations and another dessert Make food spicier Can’t find anything, come back and do more Educate us on content and prep of food like on Food Network Have a showing of Casablanca All was very good Decorations Provide Moroccan hot sauce; harissa please Table decorations
Final Overview
Number of Residents
Overall, the Moroccan Theme Meal received very good reviews from Riderwood residents. 90% of residents agreed that overall they enjoyed the Moroccan Meal. Additionally, 90% of residents scored the taste as well as the variety as very good or excellent. Additionally, 87% of residents rated our presentation as very good or excellent. Decorations received the lowest rating of 51% by residents. We believe this is due to the limitations and restrictions placed on the dining hall.
Taste of Meal
40 30 20 10 0
Number of Residents
Poor
50
Fair
Good
Rating
Very Good
Excellent
Overall Enjoyment of Theme Meal
40 30 20 10 0 Poor
Fair
Good
Rating
Very Good
Excellent
Rating of Very Good or Excellent % of Residents
100 80 60 40 20 0 Taste
Variety
Presentation Decorations
Overall Enjoyment
Morocco Theme Meal Please rate our theme meal on the scale below 1= poor 2= fair 3= good 4= very good 5 = Excellent 1. How was the taste of our food?
1
2
3
4
5
2. How was the variety of our food?
1
2
3
4
5
3. How was the presentation of our food?
1
2
3
4
5
4. How well were our decorations presented?
1
2
3
4
5
5. How did you enjoy the overall theme meal?
1
2
3
4
5
6. What did you enjoy most about the meal?__________________________________________________ 7. What could we have improved on?_________________________________________________________
Financial Report Revenue: Guests (Including MOD, flex plan and purchased meals)
Quantity 126
Total Revenue $1325.23
Expenses: Food Cost Labor Cost Decoration Cost Total Expenses
$883.82 $310.00 $15.00 $1208.82
Gross Profit/Loss: Total Revenue Total Expenses Profit/Loss
$1325.23 $1208.82 $116.41
Intern Reflection Ashley Spence
The last six weeks at Riderwood Continuing Care Community has been quite a journey. However, like all good things, my journey has come to an end. It is hard to believe that just six weeks ago, my partner and I walk through the doors of the Windsor as the first set of 2014 University of Maryland Dietetic Interns. My partner Rory and I were given the task of planning a theme meal for Riderwood residents. We began brainstorming before our rotation even started! After meeting with Chef Victor, we decided the Moroccan Theme Meal. At first thought, the thought of planning the theme meal for over 100 guests seemed scary and overwhelming. However, with the help of the most incredible and supportive staff at the Windsor Dining Hall, a miracle happened. Our Moroccan Theme Meal went from an idea and recipes on paper to the most savory, delicious meal plated before my eyes. Our event was a huge success and was well received by all our guests! I can honestly say I learned a wealth of knowledge throughout the planning process. I was finally able to see concepts and ideas learned in undergraduate school put into action in the real world. Our days were spent working on our theme meal while our afternoons were spent in the kitchen. We learned valuable techniques that we were able to put into practice to create our meal. From start to finish, I would have to say I had an amazing experience while completing part of my Food Service rotation. Everyone I came in contact with, from residents to employees, were kind and helpful; always wearing a smile. Planning our meal was fun and exciting. We even filmed a commercial modeled after the famous 1942 hit film Casablanca to help promote our meal. I enjoyed even more speaking with residents as we visited several restaurants at Riderwood inviting them to our meal. As I move on to the next step ahead, I will truly miss the many faces of Riderwood. I am especially thankful for the staff at the Windsor Dining Hall; for their teaching, their kindness, and their support. Their kind words and encouragement will stay with me always.
Intern Reflection Rory Costigan Friday, September 26th had finally arrived. The date we had been preparing five weeks for, our theme meal! Ashley and I decided on “Flavors of Morocco” for our theme, giving residents a variety of ethnic dishes to choose from. Ashley and I entered the kitchen doors at 7:00am on Friday eager to plate and present our food. As we began preheating the ovens and putting the finishing touches on our desserts, we realized it was already time to greet our customers. We were so pleased to see a line of residents waiting to enter the dining hall. Our initial thoughts were “wow what a great turn out”. As the time passed, more and more customers entered and Ashley and I were so excited to see the enthusiasm our customers had about our meal. After going around from table to table, the responses from our customers were fantastic. We heard great comments about our flavorful food and desserts. Many residents asked if we could add items to the everyday menu and if we could present a theme meal every week! As the lunch continued, Ashley and I raffled off three wine bottles, which again excited the customers. As the lunch came to an end we were pleased to hear all the wonderful and encouraging comments from the Riderwood staff and residents. I believe our theme meal went better than expected because Ashley and I put a great emphasis on planning and following premade schedules. Ashley and I planned specific days for promotion, food preparation, cook time and the creation of marketing materials. Ashley and I were able to create two posters, 150 table tents, 100 post cards, and one reminder flyer. We believe our precise marketing plan helped us surpass our goal of 120 customers attending our theme meal! Overall, I am extremely thankful to have had the pleasure to work with the friendly and kind Chefs and kitchen staff at the Windsor Dining hall. Initially, I was a bit nervous entering the kitchen because I had no real culinary experience, but the staff at Riderwood welcomed Ashley and I with open minds and gave us all the confidents and advice needed to execute our theme meal.
Additional Projects
Sustainability Survey Overview While at Riderwood we asked several residents their thoughts about recycling paper towels. Do you recycle at Riderwood? No 0
Yes 12
Do you recycle at your home? No 3
Yes 9
Do you recycle paper towels? No 10
Yes 2
Have you noticed any recycling policies or procedures at Riderwood? No Yes 1 11 -“Every Tuesday we are to put a basket outside our door with recycled materials.” -“At home I put paper goods such as cereal boxes and paper goods in my bin.” -“I have watched a recycling movie presented by the Riderwood staff.” -“Around Riderwood they place square baskets for recyclable items.”
If Riderwood put into place a recycling policy for paper towels would you take part in it? No Yes 1 11
Final Overview Overall Riderwood residents are very receptive to the recycling initiatives available, yet not all residents partake in the program. Many of the residents do participate in Riderwood’s recycling program which picks up residents recycling bins every Tuesday for proper disposal, yet do not recycle paper towels. With the data received from our sustainability survey, the addition of a paper towel recycling program will greatly enhance Riderwood’s recycling contributions.
Sustainability Survey 1. Do you recycle at Riderwood? Yes
No
2. Do you recycle at your home? Yes
No
3. Do you recycle paper towels? Yes
No
4. Have you noticed any recycling policies or procedures at Riderwood? Yes
No
5. If yes to question 4, please explain. _____________________________________________________________________________________________ 6. If Riderwood put into place a recycling policy for paper towels you partake in it? Yes
No
7. Please list any extra comments you may have. _____________________________________________________________________________________________
Yield Test- Beef Tenderloin Original Weight: 5.00 lbs Weight after trimming: 3lbs Weight after cooking: 2.25 lbs Yield percentage= 3lbs/5lbs = .6 x 100 = 60%
Cook Time: 30 Minutes Over Temperature: 350F Internal temperature: 127F As Purchased cost/ lb: $9.61/lb As Purchased cost: 5lbs x $9.61= $48.05 **Trim value: 3lbs-2.25= 0.75lbs. 0.75lbs x $9.61= $7.21 ** Trim value: 5lbs-2.25= 2.75. 2.75 x $9.61= $26.42 New fabricated cost: $48.05 - $9.61= $38.44 New fabricated price/lb: 38.44/17= $2.26 Cost Factor: $2.26/$9.61=$0.23 Cost per Serving: As purchased cost: $48.05 48.05/17= $2.82 price per serving (17 5oz servings) 35% food cost: $8.06 Cost per serving with factored losses: 5.00- 2.25= 2.75lbs of loss 2.75 x $9.61= $26.42 As purchased cost: 5lbs x $9.61= 48.05 $48.05 +$26.42 = $74.47 $74.47/ 17= $4.38 price per serving 35% Food Cost= $12.51
Wye Oak Pub Financial Project At present, the Wye Oak Pub serves breakfast to interested residents two times per week throughout the month. For each day, two employees are needed to execute the breakfast menu including one cook and one server. It has been proposed to increase breakfast service from two days per week to 5 days per week. Given the cost of labor and food sales from the previous month, data was analyzed to project the financial impact on the Wye Oak Pub. 2x per week
5x per week
% Increase
$626.33
$1565.82
149%
$528
$1320
150%
Food Revenue
$852.25
$2233.60
162%
Financial Impact: Loss
-$302.08
-$652.22
115%
Production Cost
Labor
Based off the information given, expanding breakfast service in the Wye Oak Pub from 2 days per week to 5 days per week would increase production costs, labor, and food revenue. Currently, the Pub suffers a financial loss by serving breakfast two days per week. Recorded sales ($852.25) are not high enough to cover combined production costs and labor ($1154.33). In the same manner, expanding breakfast service to five days per week would increase the financial loss incurred by the Wye Oak Pub. Estimated revenue ($2233.60) would not be high enough to account for production costs and labor ($2885.82). In light of this financial analysis, expanding breakfast service in the Pub is not recommended. Increasing service would only further negatively impact the sales of the Wye Oak Pub.
SWOT Analysis 1: Surveying Residents on Dining Services and Operations at Windsor Dining Hall The Windsor Dining Hall is one of the busiest restaurants during dinner service in the Riderwood Community. Accordingly, resident satisfaction is a priority to dining services staff members. As part of the SWOT analysis, residents were surveyed regarding their perspective on dining services and operations.
Strengths
Visibility of food behind buffet glass; seeing food selections makes decisions easier Ability to control portion sizes through communication with buffet server Buffet service; variety in food choice at each meal
Weaknesses
Opportunities
Schedule or hire more wait staff to work during peak hours Increased staff numbers would allow for faster clearing and faster service overall, including wait time for coffee Creation of self-serve coffee station with easy access for residents; designated area near dessert station is an ideal area; dessert area would not take up any additional floor space needed for dinner tables or walk space
Timeliness in clearing/picking up dirty dishes Lack of self-serve coffee station; wait time for coffee from servers is too long Long lines/wait times at buffet line
Threats
Using an opaque or darker colored buffet shield instead of the current glass shield would inhibit residents from seeing available food choices. In turn, this could create confusion in the buffet line for both the resident and the server slowing down the line. In addition, if residents continued having difficulties choosing food items, they may discontinue eating dinner at the Windsor Dining Hall, impacting the restaurant financially. Removing the ability of choice, in regards to portion size and buffet service would discourage residents from eating at the Windsor Dining Hall. Elderly individuals typically eat smaller portions; preset portions may be overwhelming. Furthermore, variety is key to any cycle menu. Converting to a fixed menu would limit choices.
SWOT Analysis 2: Labeling and Dating of Food Products Correct labeling and dating of all food products in any food service operation is crucial for both inventory control and food safety. Labeling and dating methods were evaluated for efficiency and accuracy.
Strengths Use of FIFO allows newest products to be used first Dating enables food prep staff to see how long any particular food item has been in use; labeling guns and hand written tickets are utilized Quick and easy to implement
Weaknesses Hand written tickets can be hard to read depending on the clarity of the hand writing Post-its are used when hand written stickers are unavailable; this type of labeling does not stick well to the food item and may fall off leaving the date unknown creating the potential for food safety hazards to occur
Opportunities Threats Use of a universal electronic labeling Removing the use of the FIFO method system would remove human error in would cause confusion as to the use-by regards to clarity of writing or date and product quality. This has the mislabeling potential to increase food waste before a food item is used. Post-its should never be used to label any food product; pre-printed labels should If food items were not dated or labeled be stocked and ordered on a weekly when stored for later use, products basis to avoid depleting stock. would be unidentifiable and has the potential to spoil creating additional food waste.
In-service Education Lesson Plan Subject: Negative Effects of Sugar Sweeteners Date: Ashley Spence Rory Costigan University of Maryland Dietetic Internship Goals: 1. Expand employee awareness on health concerns and negative effects of sugar sweeteners. 2. Help employees understand the difference between nutritive and nonnutritive sweeteners (sugar substitutes). Objectives: 1. Explain and give background information on 3 most popular sugar substitutes. a. Saccharin b. Sucralose c. Aspartame 2. Explain negative effects on quality of life with prolonged use. 3. Offer alternative to sugar substitutes: Stevia. Audio Visual Aids: 1. Sugar Substitute Handout 2. Sugar Substitute Matching Game Outline: 1. Introduction a. Introduce Interns b. Goals of In-service 2. Sugar Substitutes a. What are Nutritive and Non-nutritive Sweeteners (sugar substitute) b. Popular Brands and common foods c. Tasting 3. Health Concerns and Alternatives a. Sugar Substitutes b. Truvia 4. Sources
Sugar Substitutes Background: 1. Sweet Plus or Sweet’ n low (Saccharin) -Sweet’ n low contains 0 calories. -Sweet’ n low is diabetic friendly, meaning it does not require insulin for the metabolism of it. -Sweet’ n low has a sugar intensity of 300 times the amount of regular sugar (pass around to try) -Lastly, Sweet’ n low can be used for baking 2. Splenda (Sucralose) -Splenda contains 0 calories - Splenda is made with a bulking agent, therefore 1 Tablespoon equals 12 calories -Splenda is 600 times as sweet as regular sugar (pass around to try) -Splenda can be used for baking, yet has an artificial flavor 3. Equal (Aspartame) -Equal contains 4 calories per gram -Equal is 80-200 times as sweet as regular sugar -Equal can be found in mostly diet soda and diet and light fruit drinks -Equal is not used for baking 4. Stevia (Truvia) -Stevia contains 0 calories -Stevia is naturally derived from the Stevia plant, which is native to South America and is made through the refining process -Stevia has been used for centuries in South America and for over 30 years in Japan. -Stevia is used for baking Health Concerns and Negative Effects of Sugar Sweeteners 1. Artificial sweeteners can make food and drinks take artificial and bitter 2. Artificial sweeteners are seen to cause cancer (Saccharin) in animal studies, yet the FDA did not consider the study because of the amounts of sweetener consumed by the rat. 3. Many of the test concerning artificial sweeteners have been poorly conducted therefore no evidence can be recorded.
4. Artificial sweeteners can cause a laxative effect or stomach pains 5. Many brands of artificial sweeteners are not approved by the FDA 6. There has been reported side effects of artificial sweeteners such as headaches, mood changed and dizziness. 7. Lastly, weight gain can caused by consuming artificial because it alters the body’s ability to properly count calories. Alternative 1. Limit use of sugar sweeteners when possible; use in moderation. 2. If sugar sweeteners must be used, Truvia is a good option (plant based). 3. If diet allows, use regular sugar or raw sugar in limited quantities. Works Cited 1. Kotz, Deborah. "Boston Public Health Leaders Urge FDA to Regulate Sugar in Soft Drinks - The Boston Globe." FDA Urged to Regulate Sugar Sweetened Beverages. Boston Globe, 14 Feb. 2013. Web. 12 Sept. 2014. 2. "U.S. Food and Drug Administration." How Sweet It Is: All About Sugar Substitutes. N.p., 19 May 2014. Web. 12 Sept. 2014. 3. "Sweet'N Low." Sweet'N Low. Sweet"N Low Brand, n.d. Web. 12 Sept. 2014. 4. "TruviaŽ Natural Sweetener - Natural Sweetness From the Stevia Leaf." Truvia. From Nature, for Sweetness, n.d. Web. 12 Sept. 2014.
Sugar Substitutes
September 30, 2014 Riderwood In-Service Ashley Spence and Rory Costigan Saccharin Also called “Sweet’N Low or Sweet Plus Also called Saccharin, this substitute has been known to cause cancer. Sucralose Also called Splenda. This sugar substitute is also used for baking.
Aspertame Also called Equal. This sugar substitute is commonly found in diet sodas and juices. Stevia Also called Truvia, This sugar substitute is made from the leaf of the stevia plant.
Common Foods with Sugar Substitutes
In-Service Matching Game
September 30, 2014 Please match the correct sugar sweetener with the correct description.
This sugar substitute is made from a plant.
This sugar substitute is commonly found in diet sodas and juices.
This sugar substitute is also used for baking.
Also called Saccharin, this substitute has been known to cause cancer.