Last: Mittongtare First: Akarin

Worksheet for 5-day Cycle Menu Planning:

Monday Tuesday Wednesday Thursday Friday

Breakfast:
Fruit/juice (1 ea) 1. Orange Juice* 1. Pineapple Juice* 1. Fortified Cranberry Juice* 1. Grape Juice 1. Apple Juice
2. Cantaloupe** 2. Blueberries* 2. Strawberries 2. Peaches* 2. Bananas*
Hot Cereal (1) 1. Oatmeal Cereal with Raisins 1. Cream of Wheat with Maple 1. Oatmeal Cereal with 1. Bulgur Cereal with Dried 1. Oatmeal Cereal with
2. Asst. Cold Cereal Sugar Blueberries Cranberries Bananas
Entrees (2) 1. French Toast w/ Raisins (WW 2. Asst. Cold Cereal 2. Asst. Cold Cereal 2. Asst. Cold Cereal 2. Asst. Cold Cereal
Bread) 1. Waffle with Strawberries 1. WW Pancakes w/ 1. Roasted Pepper & Basil 1. Scrambled Eggs
2. Mushroom and Cheese 2. Egg and Sausage Bake Strawberries Frittata 2. Crepe with Strawberries and
Sides (3) Omelet 1. Coconut Pecan Bars 2. Creamed Eggs 2. Sausage Potato Bake whipped cream
1. Walnut Coffee Cake 2. Poppy Seed-Yogurt Muffins 1. Cake Doughnuts 1. Dutch Apple Coffee Cake 1. Apricot Muffins
2. Date Nut Bread 3. French Breakfast Puffs 2. Banana Whole Wheat Muffin 2. Pumpkin Bread** 2. Banana Nut Bread
Toast (1) 3. Oatmeal Muffins 4. Asst. Toast 3. Boston Brown Bread 3. Tomato Basil and Cheese 3. Plain Coffee Cake
Beverage (1) 4. Asst. Toast C.T.M. 4. Asst. Toast Pinwheels 4. Asst. Toast
C.T.M. C.T.M. 4. Asst. Toast C.T.M.
C.T.M.

Lunch:
Soup/Salad (1 ea) 1. Coleslaw 1. Chicken Bouillon 1. Marinated Garden Salad 1. Spinach Cheese Salad 1. Basic Potato Salad
2. Lentil and Black bean Soup 2. Garbanzo Bean Salad 2. Split Pea Soup 2. Tomato Rice Soup 2. French Onion Soup
Entrees (2) 1. Tuna and Noodles (WW 1. Garlic and Red Pepper 1. Beef Kabobs 1. Marinated Vegetable Pita 1. Tuna Melt (WW Bread)
Noodles) Penne** 2. Vegetable Chow Mein (WW 2. Chicken Salad sandwich (WW 2. Taco Salad Casserole
Vegetables (2) 2. Stir-Fried Beef with Sugar Snap 2. Egg Salad Sandwich (WW Noodles) Bread) 1. Included in Entre 2
Peas Bread) 1. Included in Entre 2 1. Included in Entre 1 2. Roasted Bell Peppers**
Starch (2) 1. Seasoned Fresh Asparagus* 1. Included in Entre 1 2. Seasoned Peas 2. Baked Onions 1. Included in Entre 1
2. Included in Entre 2 2. Roasted Portabella 1. Included in Entre 2 1. Included in Entre 1 & 2 2. Potato Pancakes
Desserts (2) 1. Included in Entre 1 Mushroom 2. Mashed Potatoes 2. Baked Acorn Squash** 1. Yellow Angel Food (Sponge
2. Baked Potato 1. Included in Entre 1 & 2 1. Strawberry Nutella Crepes 1. Apple Muffins Cake)
Bread (1) 1. Fresh Apple Pie 2. Focaccia 2. Butterscotch Squares 2. Rolled Sugar Cookies 2. Cheese Souffl
Beverage (1) 2. Ice Cream Roll 1. Lemon Pie 1.Asst. Bread 1.Asst. Bread 1.Asst. Bread
1.Asst. Bread 2. Brownies C.T.M. C.T.M. C.T.M.
C.T.M. 1.Asst. Bread
C.T.M.

Dinner:
Soup/Salad (1 ea) 1. Cream of Chicken Soup 1. Broccoli and Cheese Soup* 1. Corn Chowder 1. Potato and Roasted Red 1. New England Clam Chowder
2. Marinated Mushrooms 2. Potato Salad 2. Fresh Sliced Tomatoes and Pepper Soup 2. Macaroni Salad
Entrees (2) 1. Spinach Risotto 1. Sweet-Sour Pork Cucumbers 2. Carrot Raisin Salad 1. Shrimp Fried Rice (Brown Rice)
2. Herbed Fettuccine with 2. Sicilian Rice and Vegetables 1. Pork Fried Rice (brown rice) 1. Pepper Steak 2. Spinach Lasagna
Vegetables (2) Chicken 1. Included in Entre 2 2. Rigatoni and Spinach 2. Ham and Swiss Broccoli 1. Sliced Cucumber and Onion
1. Included in Entre 1 2. Hot Artichoke Dip with Pita 1. Included in Entre 2 Pasta* (WW Pasta) in Sour Cream*
Starch (2) 2. Creamed Asparagus* Bread 2. Baked Beans 1. Included in Entre 2 2. Included in Entre 2
1. Included in Entre 1 1. Included in Entre 2 1. Included in Entre 1 2. Seasoned Whole Kernel Corn 1. Included in Entre 1
Desserts (2) 2. Included in Entre 2 2. Corn Pudding 2. Included in Entre 2 1. Included in Entre 2 2. Included in Entre 2
1. Angel Food Cake 1. Yellow Cake 1. Coconut Macaroons 2. Corn in Cream 1. Banana Cake
Bread (1) 2. Peanut Butter Cookies 2. Jelly Roll 2. Fruitcake 1. Chocolate Cake 2. Marshmallow Krispie Squares
Beverage (1) 1. Asst. Bread 1. Asst. Bread 1. Asst. Bread 2. Cherry Pie 1. Asst. Bread
C.T.M. C.T.M. C.T.M. 1. Asst. Bread C.T.M.
C.T.M.
C.T.M. = Coffee / Tea / Milk *Vitamin C-containing food **Vitamin A-containing food
 Last: Mittongtare First: Akarin
FFF Reference:

BREAKFAST
Hot Cereals
Monday: Oatmeal Cereal with Raisins (Molt 2001, pg. 413)
Tuesday: Cream of Wheat with Maple Sugar (Molt 2001, pg. 413)
Wednesday: Oatmeal Cereal with Blueberries (Molt 2001, pg. 413)
Thursday: Bulgur Cereal with Dried Cranberries (Molt 2001, pg. 413)
Friday: Oatmeal Cereal with Bananas (Molt 2001, pg. 413)

Entres 1
Monday: French toast w/ Raisins (Molt 2001, pg. 133)
Tuesday: Waffle with Strawberries (Molt 2001, pg. 130)
Wednesday: WW Pancakes w/ Strawberries (Molt 2001, pg. 129)
Thursday: Roasted Pepper & Basil Frittata (Molt 2001, pg. 278)
Friday: Scrambled Eggs (Molt 2001, pg. 272)

Entres 2
Monday: Mushroom and Cheese Omelet (Molt 2001, pg. 274)
Tuesday: Egg and Sausage Bake (Molt 2001, pg. 277)
Wednesday: Creamed Eggs (Molt 2001, pg. 273)
Thursday: Sausage-Potato Bake (Molt 2001, pg. 277)
Friday: Crepe with strawberries and whipped cream (Molt 2001, pg. 131)

Sides 1
Monday: Strawberry and Nutella Crepes (Molt 2001, pg. 131)
Tuesday: Blueberry Coffee Cake (Molt 2001, pg.118)
Wednesday: Cake Doughnuts (Molt 2001, pg. 132)
Thursday: Dutch Apple Coffee Cake (Molt 2001, pg. 119)
Friday: Apricot Muffins (Molt 2001, pg. 112)

Sides 2
Monday: Date Nut Bread (Molt 2001, pg. 124)
Tuesday: Poppy Seed-Yogurt Muffins (Molt 2001, pg. 115)
Wednesday: Plain Coffee Cake (Molt 2001, pg. 120)
Thursday: Pumpkin Bread (Molt 2001, pg. 127)
Friday: Banana Nut Bread (Molt 2001, pg. 125)

Sides 3
Monday: Oatmeal Muffins (Molt 2001, pg. 114)
Tuesday: French Breakfast Puffs (Molt 2001, pg. 116)
 Last: Mittongtare First: Akarin
Wednesday: Boston Brown Bread (Molt 2001, pg. 123)
Thursday: Tomato, Basil, and Cheese Pinwheels (Molt 2001, pg. 85)
Friday: Plain Coffee cake (Molt 2001, pg. 120)

LUNCH
Soup/Salad
Monday: Lentil and Black bean Soup (pg. 611)/Coleslaw (Molt 2001, pg. 478)
Tuesday: Chicken Bouillon (pg. 600)/Garbanzo Bean Salad (Molt 2001, pg. 477)
Wednesday: Split Pea Soup (pg. 612)/ Marinated Garden Salad (Molt 2001, pg. 483)
Thursday: Tomato Rice Soup (pg. 613)/ Spinach Cheese Salad (Molt 2001, pg. 484)
Friday: French Onion Soup (pg. 615)/ Basic Potato Salad (Molt 2001, pg. 488)

Entres 1
Monday: Tuna and Noodles (Molt 2001, pg. 302)
Tuesday: Garlic and Red Pepper Penne (Molt 2001, pg. 383)
Wednesday: Beef Kabobs (Molt 2001, pg. 331)
Thursday: Marinated Vegetable Pita (Molt 2001, pg. 543)
Friday: Tuna Melt (Molt 2001, pg. 547)

Entres 2
Monday: Stir-Fried Beef with Sugar Snap Peas (Molt 2001, pg. 330)
Tuesday: Egg Salad Sandwich (Molt 2001, pg. 535)
Wednesday: Chicken Salad sandwich (Molt 2001, pg. 536)
Thursday: Vegetable Chow Mein (Molt 2001, pg. 340)
Friday: Taco Salad Casserole (Molt 2001, pg. 343)

Vegetables
Monday: Seasoned Fresh Asparagus (Molt 2001, pg. 633)
Tuesday: Roasted Portabella Mushroom (Molt 2001, pg. 652)
Wednesday: Seasoned Peas (Molt 2001, pg. 655)
Thursday: Baked Onions (Molt 2001, pg. 653)
Friday: Roasted Bell Peppers (Molt 2001, pg. 655)

Starch
Monday: Baked Potato (Molt 2001, pg. 657)
Tuesday: Focaccia (Molt 2001, pg. 142)
Wednesday: Mashed Potatoes (Molt 2001, pg. 658)
Thursday: Baked Acorn Squash (Molt 2001, pg. 672)
Friday: Potato Pancakes (Molt 2001, pg. 663)

Desserts 1
Monday: Fresh Apple Pie (Molt 2001, pg. 230)
Tuesday: Lemon Pie (Molt 2001, pg. 237)
 Last: Mittongtare First: Akarin
Wednesday: Coconut Pecan Bars (Molt 2001, pg. 214)
Thursday: Apple Muffins (Molt 2001, pg. 112)
Friday: Fresh Apple Pie (Molt 2001, pg. 230)

Desserts 2
Monday: Ice Cream Roll (Molt 2001, pg. 185)
Tuesday: Brownies (Molt 2001, pg. 212)
Wednesday: Butterscotch Squares (Molt 2001, pg. 216)
Thursday: Rolled Sugar Cookies (Molt 2001, pg. 222)
Friday: Cheese Souffl (Molt 2001, pg. 283)

DINNER
Soup/Salad
Monday: Cream of Chicken Soup (pg. 617)/Marinated Mushrooms (Molt 2001, pg. 480)
Tuesday: Broccoli and Cheese Soup (pg. 619)/Potato Salad (Molt 2001, pg. 488)
Wednesday: Corn Chowder (pg. 620)/Fresh Sliced Tomatoes and Cucumbers (Molt 2001, pg. 482)
Thursday: Potato and Roasted Red Pepper Soup (pg. 622)/Tomato Basil Salad (Molt 2001, pg. 480)
Friday: New England clam chowder (pg. 621)/ Macaroni Salad (Molt 2001, pg. 485)

Entres 1
Monday: Risotto (Molt 2001, pg. 404)
Tuesday: Sweet-Sour Pork (Molt 2001, pg. 352)
Wednesday: Pork Fried Rice (Molt 2001, pg. 402)
Thursday: Pepper Steak (Molt 2001, pg. 326)
Friday: Shrimp Fried Rice (Molt 2001, pg. 402)

Entres 2
Monday: Herbed Fettuccine with Chicken (Molt 2001, pg. 373)
Tuesday: Sicilian Rice and Vegetables (Molt 2001, pg. 408)
Wednesday: Rigatoni and Spinach (Molt 2001, pg. 385)
Thursday: Ham and Swiss Broccoli Pasta (Molt 2001, pg. 377)
Friday: Spinach Lasagna (Molt 2001, pg. 379)

Vegetables
Monday: Creamed Asparagus (Molt 2001, pg. 633)
Tuesday: Hot Artichoke Dip with Pita Bread (Molt 2001, pg. 77)
Wednesday: Baked Beans (Molt 2001, pg. 639)
Thursday: Seasoned Whole Kernel Corn (Molt 2001, pg. 648)
Friday: Sliced Cucumber and Onion in Sour Cream (Molt 2001, pg. 479)

Starch
Monday: Included in Entre
Tuesday: Corn Pudding (Molt 2001, pg. 650)
 Last: Mittongtare First: Akarin
Wednesday: Included in Entre
Thursday: Corn in Cream (Molt 2001, pg. 649)
Friday: Included in Entre

Desserts 1
Monday: Yellow Angel Food (Sponge Cake) (Molt 2001, pg. 167)
Tuesday: Yellow Cake (Molt 2001, pg. 181)
Wednesday: Coconut Macaroons (Molt 2001, pg. 172)
Thursday: Chocolate Cake (Molt 2001, pg. 176)
Friday: Banana Cake (Molt 2001, pg. 174)

Desserts 2
Monday: Peanut Butter Cookies (Molt 2001, pg. 205)
Tuesday: Jelly Roll (Molt 2001, pg. 186)
Wednesday: Peanut Butter Cookies (Molt 2001, pg. 205)
Thursday: Fruitcake (Molt 2001, pg. 181)
Friday: Marshmallow Krispie Squares (Molt 2001, pg. 217)
 Back-of-the-House Menu (Akarin Mittongtare)
Breakfast Portion Size Food Item
Juice Cup Fresh Squeezed Orange Juice
Fruit 1 Cup Fresh Cantaloupe Balls
Hot Cereal Cup Oatmeal Cereal with Raisins
Cold Cereal 1 Cup Honey Cheerios
Entres 2 Slices Whole Wheat Raisin French Toast
1 oz Portobello Mushroom and Cheese Omelet
Sides 2 oz Walnut Coffee Cake
1 Slice Date Nut Bread
1 Muffin Oatmeal Muffins
Bread 2 Slices Whole Grain Toast
Lunch Portion Size Food Item
Soup 1 cup Lentil and Black Bean Soup
Salad Cup Creamy Coleslaw
-
Entres 1 Cup Cold Whole Wheat Noodles and Fresh Tuna
1 oz Stir-Fried Beef and Sugar Snap Peas
Vegetables Cup Seasoned Fresh Asparagus
-
Starch 3 oz Baked Potato w/ Salsa, Sour Cream, and Cheese
-
Desserts 1/6 of 8 in. Fresh Baked Apple Pie
Pie
1 oz Ice Cream Roll (Vanilla, Chocolate, Cookies and Cream)
Bread 1 Biscuit Whole Grain Lunch Biscuit
Dinner Portion Size Food Item
Soup 1 Cup Cream of Chicken Soup
Salad Cup House Marinated Mushrooms
-
Entres Cup Creamy Spinach Risotto
1/3 Cup Herbed Fettucine with Chicken
Vegetables Cup Creamed Asparagus
-
Starch -
-
Desserts 2 oz Angel Food Cake
2 Cookies Peanut Butter Cookies
Bread 1 Roll Whole Grain Dinner Rolls
 Condiments
Portion Size Item Portion Size Item

Beverages
Portion Size Item Portion Size Item
 Vicious and Nutritious Monday House Menu (Akarin Mittongtare)

Breakfast Lemon Iced Tea*

Lunch
Fruit/Juice Dinner
Soup/Salad
Fresh Squeezed Orange Juice* Soup/Salad
Creamy Coleslaw*
Fresh Cantaloupe Balls Cream of Chicken Soup*
Lentil and Black Bean Soup
House Marinated Mushrooms
Hot/Cold Cereal
Entres
Oatmeal Cereal with Raisins Entres
Cold Whole Wheat Noodles and Fresh Tuna*
Cold: Honey Cheerios* Creamy Spinach Risotto
Stir-Fried Beef and Sugar Snap Peas
Herbed Fettucine with Chicken*
Entres
Vegetable Sides
Vegetable Sides
Whole Wheat French Toast with Raisins* Seasoned Fresh Grilled Asparagus*
Portobello Mushroom and Cheese Omelet Creamed Asparagus*
Other Sides
Sides Desserts
Baked Potato with Salsa, Sour Cream, and Cheese*

Walnut Coffee Cake* Angel Food Cake

Desserts
Date Nut Bread Peanut Butter Cookies (2)*
Fresh Baked Apple Pie*
Oatmeal Muffins Bread
Ice Cream Roll (Vanilla, Chocolate, Cookies and
Cream)
Toast Whole Grain Dinner Rolls*
Bread
Whole Grain Toast* Beverage
Whole Grain Lunch Biscuit*
Beverages Coffee
Beverage
Coffee* 2% Milk
Coffee
2% Milk Jasmine Green Tea*
2% Milk
English Breakfast Tea
 Last: Mittongtare First: Akarin
Recipe Enlargement Form
Factor Method:
Enlarge the original recipe to 250 servings by using the factor method. Original serving size: ____4______
Calculate to six decimal places and round off to five decimal places. Factor: ____62.5______
Your final measures should be in simplified measures and rounded off following rounding rules.
Ingredients Original Convert to Multiply by Convert to appropriate measure & simplify
recipe weight factor (use 1 gallon vs. 128 oz, etc.)
(if needed)
1 Corn Tortillas (6 inch) 4 Tortillas 3.3863 oz 211.64375 oz

13 lbs, 3 oz
2 Olive Oil 1.5 tbsp 0.75 fl oz 46.875 fl oz

1 quarts
3 White Onion, sliced thinly 1 Onion 8 oz 500 oz

31 lbs, 4 oz
4 Garlic Cloves 8 Cloves 1.333333 oz 83.33313 oz

5 lbs, 1 oz
5 Jalapeno Peppers 4 Peppers 3.04592 oz 190.37 oz

11 lbs, 3 oz
6 Skinless, boneless chicken 8 oz n/a 500 oz
breast halves
31 lbs, 4 oz
7 Chicken Broth 1 Quart n/a 62.5 quarts

15 gallons
8 Lime Juice Cup n/a 15.625 cups

3 Quarts, 3 cups
9 Tomato, seeded and diced 1 Tomato 5 oz 31.25 oz

2 lbs
10 Avocado, peeled, pitted 1 Avocado 7.6 oz 475 oz
and diced
30 lbs
 Last: Mittongtare First: Akarin

11 Cilantro Cup 0.3425 oz 21.40625 oz

1 lbs, 3 oz
12 Salt (to taste) 0.10417 oz 6.51042 oz
6.5 oz
13 Pepper (to taste) 0.10417 oz 6.51042 oz
6.5 oz
 Last: Mittongtare First: Akarin

UC Davis Dining Services

STANDARDIZED RECIPE FORM

Recipe Name: Avocado Soup with Chicken and Lime Major Equipment: 80-quart stock pot (18 x 18 ), 10-pan oven
Yield: 250 portions Cooking Temperature: Stove: high heat, Oven: 400 degrees F
Portion Size: 10 oz Cooking Time: 35 minutes
Portion Utensils: 10 oz ladle

Ingredient: Amount: Procedure:

Volume/Weight/Count
1. Preheat 10-pan oven to 400 degrees F

Corn Tortillas 13 lbs, 3 oz 2. Arrange tortilla strips on a baking sheet and bake in preheated oven
until lightly browned, 6 to 10 minutes.
Olive Oil 1 quarts 3. In an 80-quart stock pot (18 x 18 ) over high heat, cook onion, garlic
White Onion, sliced thinly 31 lbs, 4 oz and jalapenos in olive oil until lightly browned, 8 to 12 minutes.
Garlic Cloves 5 lbs, 1 oz
Jalapeno Peppers 11 lbs, 3 oz

Skinless, Boneless, Chicken Breast 31 lbs, 4 oz 4. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper.
Halves Gently simmer until chicken is cooked, 8 to 12 minutes. Stir in avocado
Chicken Broth 15 gallons and cilantro and heat through.
Lime Juice 3 Quarts, 3 cups
Tomato 2 lbs
Salt 6.5 oz
Pepper 6.5 oz
Avocado 30 lbs
 Last: Mittongtare First: Akarin
Cilantro 1 lbs, 3 oz

Notes:

Recipe Costing Form

Recipe Name: Avocado Soup with Chicken and Lime Food Cost %: 35%
Yield: 250 portions Cost Per Portion: $8.49
Portion Size: 10 oz Selling Price: $11.49

Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit

(AP Cost)
1. Corn
1 Tortillas 13 lbs, 3 oz $0.04/oz $8.46

2. Olive Oil 1 Quarts $0.22/fl oz $10.56

3. Onions White 31 lbs, 4 oz $1.99/lbs $62.88

4. Garlic 5 lbs, 1 oz $0.60/lbs $3.04

5. Jalapeno Peppers 11 lbs, 3 oz $2.19/lbs $24.50

6. Chicken Breast Boneless Skinless 31 lbs, 4 oz $3.29/lbs $102.81

7. Chicken Broth 15 gallons $0.08/fl oz $158.72

8. Lime Juice 3 Quarts, 3 cups $0.22/fl oz $26.40

9. Tomato 2 lbs $3.29/lbs $6.58

10 Avocado 30 lbs $2.63/lbs $78.90

11 Cilantro 1 lbs, 3 oz $0.85/oz $16.15

 Last: Mittongtare First: Akarin
12 Salt 6.5 oz $0.04/oz $0.26

13 Pepper 6.5 oz $3.87/oz $25.16

Total Recipe $2123.26

Cost:

Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.
Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
Recipe Quantity: List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
Total cost: The total cost of each ingredient used.
Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.