MENU VIII
TUESDAY 6/2
GROUP A
Mixed Green Salad
3 head romaine (cut 1"x2"); 2 head each iceberg and green leaf hand torn;
wash and spin-dry. Add ½ head red cabbage, shredded 1/8"; 4 carrots, peeled
& grated; 8 ea tomatoes cut into 1/8ths wedges. Serve in large bowl. Deliver
to student lunch by 11:00 am
Lentil Salad
8 oz EP celery; brunoise
8 oz EP carrot; brunoise
3 oz EP red onion; brunoise
Roasted Vegetable
3# AP red bell pepper; 1" dice
3 bulbs fennel; trim, core 1" strips
2.5# AP portabella mushroom; remove stem and gills, dice 1"
2# AP zucchini; trim, slice in half lengthwise, slice 1"
1 pt cherry tomato; wash
½ bn parsley minced
Hash Browns
5# AP russet potato; boiled, chilled and peeled
GROUP B
Fruit Platter
30# EP assorted melons, grapes, oranges, & misc. Deliver large platter to
student lunch by 11:00. 10-6.5 oz portions to the Buzz
Chicken Stock
30# x2 chicken bones. Prepare for Wednesday, see handouts;
Garlic Fries
6# AP russet potato; see Chef Gregg for cut, store in water
½ C minced garlic
½ bn parsley; minced
Vegetable du Jour
See Chef Gregg for product. 4# EP
MENU VIII
WEDNESDAY 6/3
GROUP A
Caesar Salad
7# AP romaine hearts, cut 1"x2", wash, spin-dry.
1.5# croutons; see handout for recipe and procedure; serve in bain marie
Deliver in bowl to student lunch by 11:00 am
Hot German Potato
Salad
7# AP waxy potato; boil, chill, peel, medium dice
4 oz minced shallots
8 oz bacon; minced
Fried Vegetables
2# AP zucchini; peel, slice on bias 3/8" x 2"
2.5# AP portabella mushrooms; trim, halve
Standard breading procedure with panko
Country Potato
5# AP white potato; boiled, chilled and peeled
GROUP B
Fruit Platter
30# EP assorted melons, grapes, oranges, & misc. Deliver large platter to
student lunch by 11:00. 10-6.5 oz portions to the Buzz.
Chicken Stock
Make chicken stock (30# of bones x2), start at 10:00 am, see handout
Spatzle
Make spaetzle batter x 1.5, let rest 1 hour, boil spaetzle, refresh, and drain. Store in 4” full hotel pan Vegetable du Jour
See Chef Gregg for product. 4# EP
MENU VIII
THURSDAY 6/4
GROUP A
Greek Salad
6 head romaine (cut 1"x2"); 2 head each iceberg & green leaf hand torn
8 ea tomatoes; cut into 1/8th wedges
3 ea cucumber; peel, halve lengthwise, remove seeds, slice 1/8"
1# EP red onion; peel, halve, thinly slice
2# feta cheese; crumbled
1.5# kalamata olives; halved
Serve on platter. Deliver to student lunch 11:00 am
Mixed Vegetable Salad
w/Pasta
8 oz ditilini; see handout; cook, drain, rinse toss in oil
12 oz EP zucchini; medium dice
12 oz EP green beans; parboil, chill, cut into 1" lengths
8 oz EP red onion; small dice
6 oz EP celery; small dice
4 oz EP each red and green bell pepper; small dice
3 ea tomatoes; 1/8th wedges
Vegetable Provençal
2# AP eggplant; peel, 1" dice
1# EP onion; julienne
2# yellow squash; see Chef Gregg for cut
5 oz EP minced shallots
2# tomato concassée
Hash Brown Potato
5# AP russet potato; boiled, chilled and peeled
GROUP B
Fruit Platter
30# EP assorted melons, grapes, oranges, & misc. Deliver large platter to
student lunch by 11:00. 10-6.5 oz portions to the Buzz.
Chicken Stock
Vegetable Stock
Prepare for Friday, see handouts; 30# chicken bones
Prepare for Friday, one full recipe (5 gallon) vegetable stock
Garlic Mashed Potato
8# AP starchy potato; see Chef Gregg for cut, store in water
3 head garlic; peeled, roasted in olive oil @ 250°, allow 2 hour cooking time
Vegetable du Jour
See Chef Gregg for product. 4# EP.
MENU XI
FRIDAY 6/5
GROUP A
Garden Salad
3 head romaine (cut 1"x2"); 2 head each iceberg and green leaf hand torn
2 ea. cucumber, striped, and sliced 1/8"
6 ea tomato; 8th wedges
1 ea red onion; halved, sliced thin
4 ea carrots; slice 4" strips with peeler
2 bn red radish; wash, trim, slice 1/16"
Serve in bowl and deliver to student lunch by 11:00 am
Carrot & Celery Coleslaw
3# EP cabbage; shredded
1# EP carrot; fine julienne on mandolin
8oz EP celery; fine julienne
Stir Fried Vegetable
6# EP, see Chef Gregg for product and cut
Country Potato
5# AP white potato; boiled, chilled and peeled
GROUP B
Fruit Platter
30# EP assorted melons, grapes, oranges, & misc. Deliver large platter to
student lunch by 11:00. 10-6.5 oz portions to the Buzz.
Chicken Stock
Vegetable Stock
Make chicken stock (30# of bones), start at 10:00 am, see handout
Make 5 gallons vegetable stock, see recipe handout
Rissole Potatoes
8# AP red new potato; see Chef Gregg for cut, store in water
Vegetable du Jour
See Chef Gregg for product. 4# EP