220 EVALUATION MENU

Name Autumn Smith Unit Kitchen 7 MEAL Brunch Meal Service

P O

Open Faced Egg White Omelets with Roasted Vegetables Spinach Bread Pudding with Lemon and Feta Cucumber Cocktail with Chamomile Tonic

Blue Plate Style Family/ Country Style Blue Plate Style

DINING TIME 2:25

MEAL ANALYSIS MARKET ORDER - Correct and on time RECIPES (full page) Challenging Fit time frame Coordinate with specific meal VARIETY of Color, Flavor, Texture, Temperature

Sources Active + Passive = Total Yields Serving Sizes

D
PREPARATION Coordinated Plating Directions Waste?

I
Lab skills what was learning experience?

C
TABLE SETTING Linens Tableware Correct Centerpiece

E
DINING ETIQUETTE CLEAN-UP SPECIFIED? Kitchen during meal Dishwasher After mea

LIST ALL TABLE APPOINTMENTS TO BE USED (items not found in your unit or brought from home) Teal Tablecloth and Cream Napkins White porcelain plates and black mugs

SKETCH OF MAIN COURSE COVER (birds eye view)

PLATING + SERVING DIRECTIONS TIME 2:20 WHO Worker 1 UTENSIL AMOUNTS/PLACEMENT GARNISH Place omelets on white plates. Place plates on table. Place Bread Pudding on serving dish and place on center of table. Pour cucumber drink into black mugs and place on table with Water glasses with one cup of ice. Place serving spoon next to Bread pudding and extra dessert spoon next to cucumber drink.

2:20

Worker 3

CHRONOLOGICAL LIST
TIME 1:00 WHO Worker 1 WHAT SPECIAL INSTRUCTIONS Mise en place for open face omelets. Cut vegetables and blanch the leeks and fennel. Put all veggies on baking sheet and add olive oil. Whisk egg whites with salt and pepper. Get table linens and set table as shown with cover. Arrange centerpiece. Put vegetables in oven to roast about twenty minutes. Oil skillet. Add of egg white mixture and cook about 3 minutes. Top egg whites with vegetables and top with goat cheese. Bake until eggs are just firm, about 5 minutes. Garnish and serve on white plates. Be seated to dine. Clear table. Run dishwasher before leaving class.

1:10 1:20 1:40 2:00 2:15 2:25 3:00

CHRONOLOGICAL LIST
TIME 1:00 1:10 1:20 1:30 WHO Worker 2 WHAT SPECIAL INSTRUCTIONS Mise en place for spinach bread pudding. Oil baking dish and bake bread cubes until brown. Cool bread. Stir spinach, 1/8th cup of feta, and bread in bowl. In another bowl, whisk 3/4th T. olive oil with mustard and lemon. Add eggs and beat until blended. Add milk and salt and pepper. Pour over bread mixture until moistened. Sprinkle feta on top of bread pudding and bake for 40 minutes. Broil for 2 minutes. Sprinkle with oregano and serve. Be seated to dine. Load dishwasher Sanitize counters and tables.

1:40 2:20 2:25 3:00 3:20

CHRONOLOGICAL LIST
TIME 1:00 1:10 1:20 1:30 1:40 1:50 2:10 2:25 3:40 WHO Worker 3 WHAT SPECIAL INSTRUCTIONS Mise en place for cucumber cocktail. Freeze black mugs. Coarsely chop cucumber and measure 4 cups. Chop mint Load dishwasher Run dishwasher with dishes dirty so far. Blend cucumber, ice, tonic, mint, lime, and salt in blender. Put mixture in black mugs and return to freezer. Place drinks on table. Be seated to dine. Empty dishwasher and put dishes away.

Open-Face Egg-White Omelets with Roasted Vegetables

ACTIVE: 35 MIN TOTAL TIME: 50 MIN SERVINGS: 4 Kosher salt 4 small leeks, white part only, quartered lengthwise 1 fennel bulbhalved, cored and cut into eighths 1 tablespoon extra-virgin olive oil 2 large plum tomatoes, quartered 16 large egg whites Freshly ground pepper 4 ounces soft fresh goat cheese 4 basil sprigs, for garnish

1. Preheat the oven to 475. Bring a medium pot of water to a boil with 2 tablespoons of salt. Add the leeks and fennel and blanch for 2 minutes; drain and pat dry. Transfer the vegetables to a baking sheet and drizzle with 2 teaspoons of the olive oil. Roast in the upper third of the oven for about 15 minutes, or until browned. Add the tomatoes and roast for about 3 minutes, or until softened. 2. In a large bowl, whisk the egg whites with salt and pepper. Lightly rub an 8-inch nonstick ovenproof skillet with some of the remaining 1teaspoon of oil and set it over moderate heat. Add one-fourth of the beaten egg whites, spreading them around the pan, and cook until just barely set, about 3 minutes. Top the omelet with one-fourth of the roasted vegetables and crumble one-fourth of the goat cheese on top. Bake for about 2 minutes, or until the whites are just firm. Slide the omelet onto a plate and repeat with the remaining egg whites, roasted vegetables and goat cheese. Garnish the omelets with the basil sprigs and serve.

Spinach Bread Pudding with Lemon and Feta

ACTIVE: 30 MIN TOTAL TIME: 70 MIN SERVINGS: 4 1.5 tablespoons extra-virgin olive oil, plus more for greasing the dish 4 ounces whole wheat bread, cut into 1/2-inch cubes 2.5 ounces baby spinach, finely chopped .25 cup crumbled feta cheese 1 teaspoons Dijon mustard .25 teaspoon finely grated lemon zest .5 tablespoon fresh lemon juice 3 large eggs, beaten 1 cup milk Kosher salt and freshly ground pepper .5 teaspoon chopped oregano 1. Preheat the oven to 350. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/8 cup of the feta. 2. In another bowl, whisk .75 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with .5 teaspoon of salt and .25 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight. 3. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining .75 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

Cucumber Cocktail with Chamomile Tonic

ACTIVE: 10 MIN TOTAL TIME: 10 MIN SERVINGS: MAKES 1 DRINK

16 ounces seedless cucumber, unpeeled, coarsely chopped (4 cups) 2 cups small ice cubes 6 ounces Bitter Chamomile Tonic 4 tablespoon chopped mint plus 1 mint sprig, for garnish 4 tablespoon fresh lime juice Pinch of salt 1. In a blender, combine the cucumber, ice, Bitter Chamomile Tonic, chopped mint, lime juice and salt and puree. Pour into a tumbler, garnish with the mint sprig and serve.