Food Service Project

Create an original main dinner recipe including Protein, CHO, and Fat for a Master Menu of a 400-bed hospital, serving a multicultural and variety of health conditions. Your meal must also give option for soup and salad, coffee or tea and dessert.

Create a recipe
1. The recipe will be served in a Community hospital as described above. It should be able to be manipulated and adjusted for other types of diets as well as for the following consistencies: Chopped, pureed & mechanical soft. The recipe will be developed in the kitchen with your group. After preparing the recipe be prepared to discuss with the class your original recipe and how and if it can be successful executed in the hospital setting. In other words can you make minor changes to it so that they the hospital does not have to make totally different meals for each patient condition

Quantity Nutritional Facts
2. Using the factoring method increase the proportions from 2 to 50. Please use the factor method worksheet uploaded and show all work. Factor method must be done for the whole meal not just one part.
3. Conduct a nutritional analysis on the entire meal. The recipe should meet the recommended Daily Amounts (RDAs)
4. Create specification for each ingredient in your meal. Sample had been uploaded please use the chart form that was used in the sample
5. Create a HACCP plan for 1 of your ingredients using the HACCP template uploaded