Purchasing Assignment

Kelly Burke
Sasha Sheftel
NTRS 414A Tuesday Lab
Professor Moylan
November 26, 2013

DAY 1:
BREAKFAST

Melon Slices
Cream of Wheat (raisins & blueberries)
Bagel & Lox (Onion or plain bagel, cream cheese, red onion & avocado)
White Chunk Raspberry Scone
Chai Tea Latte

LUNCH

Tomato Soup
Mixed Green Salad (dried fruit, nut & seed mix)
Pastrami on Rye Bread (Cole slaw, Russian dressing & pickle)
Grilled Cheese Sandwich, whole wheat bread (diced tomato & avocado)
Carrots
Saltine Crackers
Cinnamon Bread Pudding
Grapefruit Juice

DINNER

Autumn butternut squash soup

Nicoise Salad (Salad mix, hard-boiled egg, cherry tomatoes & olives)
Moroccan Chicken with Couscous
Eggplant and Vegetable Ratatouille Lattice Wellington with Marinara Sauce
Brussels Sprouts
Bavarian Pretzel Stick
Classic NY Style Cheesecake
Grape Juice

DAY 2:
BREAKFAST

Pineapple
Granola
Mushroom & Onion Quiche
Glaze Donut
Chocolate Milk

LUNCH

Minestrone Soup
Caesar Salad (croutons & Caesar dressing)
Caprese Sandwich (sliced tomatoes, mozzarella & basil)
Turkey & Cranberry Sandwich on whole wheat (spinach & provolone)
Grapes
Italian Roll
Cannoli
Iced Tea

DINNER

White Bean Soup

Italian Pasta Salad
Mediterranean Stuffed Chicken
Brisket with Wild Rice
Broccoli & Cauliflower Medley
Garlic Bread
Cherry Cobbler
Cream Soda

Notes:
Blueberries (2 oz) and Raisins (1 oz) serving sizes, as toppings for Cream of Wheat
Onions and plain bagels purchased at 60 / 40% respectively, based on forecasting
from last years selections
Our facility has ample space to accommodate a 5 gallon tub of pickles
Serving size for saltines is 2-2 packs of crackers because it is a bread item and 2
packs totals 100 calories
Because of labor shortage we chose to purchase pre-sliced, and pre-cut tomatoes to
minimize labor needs and
Choose lesser grade of cheddar cheese since it will be consumed melted in form of
grilled cheese, however still want sharp flavor.
If we were to substitute veal brisket for a fresh beef brisket, use IMPS #119, Brisket,
Deckle-On, Boneless.
Organic produce selected for items on the Dirty Dozen list, including grapes,
cherry tomatoes and spinach.
For salads, quantity served based on side salad of 3 oz, unless otherwise noted as an
entree at 8 oz.
Raw vegetables as a side are 4 oz servings, cooked vegetables are 6 oz serving size.
Sliced tomatoes for Caprese sandwich contain 3 oz serving.
Red onion for Bagel and Lox use a .5 oz serving.
Diced tomatoes and cherry tomatoes for grilled cheese and nicoise, respectively,
have 1.5 oz servings.
Baby spinach for use in turkey and cranberry sandwich only a 1 oz serving.
Basil for Caprese sandwich, for 40% of patients, with 0.5 oz needed.
Raw fruit serving size for a side is calculated based on 4 oz.
Avocado amount is accounting for grilled cheese and bagel.

Forecasting for entrees:

Day 1:
Bagels: 40% plain, 60% onion
Lunch
Pastrami on Rye 70%
Grilled Cheese 30%
Dinner
Moroccan Chicken with Couscous 70%
Eggplant and Vegetable Ratatouille Lattice Wellington with Marinara Sauce 30%
Day 2:
Lunch
Caprese Sandwich 40%
Turkey + Cranberry Sandwich 60%
Dinner
Mediterranean Stuffed Chicken
Brisket with Wild Rice