KNH 104

KNH104 Introduction to Food

Science and Meal Management

Meal Plan
Report
A Savory
Taste of Italy
05/05/17
 Introduction

The theme that I chose for this project was Italian Dinner. I chose this theme because

this is the type of cuisine that I cook the most. When I am back at home, I made a lot of pasta

dishes so I thought that this would be a great opportunity to make a meal that was centered

around Italy. I have made a variation of the dish I chose to make for the final lab and I wanted

the opportunity to make it again. When first thinking of what type of Italian food I wanted to

make, I immediately knew that I wanted to make a dish with chicken in it. I knew that it would

be easy to cook, there would be less of a chance of it being served raw, and I knew that I could

really inject some great flavor in it.

The menu that I chose was chicken marsala, with mashed potatoes and crisp green beans.

I chose this meal because I felt that it fit with my Italian theme and it would be a dish that I could

complete in the time allotted for the lab. Chicken Marsala dates all the way back to the 19th

century in Italy, more specifically Sicily (Rogers, 2017). The name came from the Marsala wine

(originated in Sicily) that the chicken is cooked in. This dish usually includes shallots and

mushrooms that are cooked and injected with the flavor of the Marsala wine reduction. The

flavors include sweetness from the caramelized shallots and mushrooms, and there is a salty

element that comes from the seasoning and frying from flour dredged chicken that was liberally

seasoned with garlic salt and onion powder. The process of making chicken marsala starts out

with the thinning/tenderizing of boneless chicken breasts and putting it in a flour dredge and

lightly frying it in oil. After the chicken is done lightly frying, the additions of onions or shallots

and mushrooms to the oil create tender mushrooms and then the marsala wine is added to thicken

and add another depth of flavor to the dish.

Menu
 Table cover, Centerpiece, and Any Decorations

I really wanted to stick with the Italian theme so I tried to use Italys flag colors to

decorate the table and use those colors for the dinnerware and cover. The red, white, and green

colors go well together and I knew that I could incorporate those colors into the setting of the

table. I was looking around the room and I found a beautiful red table cloth that was the perfect

length for the table that the food would be placed on. I picked white dinnerware so that the food

would stand out more and so that the plate would not distract from the food that would be placed

on it. The type of plate I used was stoneware. I placed the metal cutlery on the right and left side

of the dinner plate. The fork going on the left side right next to the plate, the knife on the right

side of the plate, and the spoon to the right of the knife. I did some research on different styles of

napkin folding and I found a clean and crisp folding method. This method made the napkin green

napkin look like a handheld manual fan. I placed the clear glass cup above and to the right of the

dinner plate, directly above the metal knife. The centerpiece did not exactly follow the Italian

theme but they did look very nice. The purple flower mixed with the white ones were placed

very nicely into the glass vase.

 Recipes

Title of Recipe: Chicken Marsala

Yield: 4 servings
Source of Recipe: Food Network (Tyler Florence)
Total Time: 40 minutes

Ingredients:
Ingredient Preparation (chopped, diced, etc.) Amount needed
(lbs., teaspoon, etc.)
Skinless and boneless chicken breasts Flattened with a mallet 2
Cremini mushrooms Stemmed and halved 8 oz.
Al purpose flour cup
Extra virgin olive oil cup
Prosciutto Thinly sliced 4 oz.
Sweet Marsala Wine cup
Chicken stock cup
Unsalted butter 2 tbsp
Flat-leaf parsley chopped cup
Garlic salt and onion powder To taste
shallot diced

Directions:
1. Dredge chicken in four and seasoning.
2. Heat oil to medium heat and lightly fry dredged chicken for about 5 minutes on each side, until
golden.
3. After all the chicken pieces are cooked, remove from oil and place on a paper towel lined plate.
4. Lower heat a little and add shallot and prosciutto. Sautee for a couple of minutes.
5. Add mushrooms until they are browned and soft. Season with salt and pepper.
6. Add Marsala wine and let it boil down for a few seconds and then add chicken stock.
7. Simmer until sauce has reduced.
8. Stir in butter and add chicken back in to heat it up.
9. Add parsley as garnish.
Title of Recipe: Roasted Parmesan Green Beans
Yield: 4 servings
Source of Recipe: SkinnyTaste
Total Time: 20 minutes

Ingredients:
Ingredient Preparation (chopped, diced, etc.) Amount needed
(lbs., teaspoon, etc.)
Fresh green beans Trimmed 2 cups
Extra virgin olive oil 2 tsp.
Garlic powder tsp
Grated parmesan cheese 1.5 tsp

Directions:
1. Preheat oven to 425o F.
2. Line baking sheet with aluminum foil.
3. Lay green beans out on the baking sheet and add all ingredients except grated cheese.
4. Mix well and put in oven for about 12-15 minutes.
5. Take out of oven to cool and add grated parmesan.

Title of Recipe:
Yield: 4 servings
Source of Recipe: Homechef
Total Time: 25 minutes

Ingredients:
Ingredient Preparation (chopped, diced, etc.) Amount needed
(lbs., teaspoon, etc.)
Russet potatoes Peeled, diced 4
Heavy whipping cream 8 fl. Oz.
Unsalted butter stick
Sat and pepper To taste

Directions:
1. Peel and dice the potatoes.
2. Put them in a pan filled with water (just up to the potatoes) and raise temperature of water
to boil.
3. After the water starts to boil, simmer potatoes for 15 minutes or until fork can easily
pierce the potato.
4. Drain in colander and return potatoes to pot.
5. Add butter and cream and mash until smooth.
6. Season with salt and pepper to taste.
Market Order

Lab Theme or Topic____________Italian_____________________________

Mgt. Team Members_______Indigo Robinson__ _____________&_____________________

Date of Meal___04/25/17___________
Please provide the name of the product to be purchased and the quantity of the item. Be
descriptive such as fresh, frozen, diced, cooked, uncooked, canned. State quantities in
measures that can be purchased in the store, such as 3 medium fresh green peppers, not 1
and a cups of green peppers. Items should be available at Kroger. When complete,
please send to Debra at hoskindh@miamioh.edu
Amount Fresh Amount Juice, sauce, Amount Dairy items

Veggies broth
12 oz Green beans 4 oz Marsala wine 1 stick Unsalted

butter
4 potatoes 4 oz Chicken 8 fl. oz. Heavy

stock whipping

cream
Very small Flat leaf amount Oils, flours, amount other

bunch parsley and sugars

8 oz Cremini cup All-purpose 2 boneless,

mushrooms flour skinless

chicken

breasts
1 shallot 4 oz Extra virgin 4 oz Prosciutto

olive oil

Budget

ingredient Store Store Amount Quantity of Cost for

container size container needed containers ingredient
price needed (1.99 x 0.31)
Marsala 12.7 fl oz. $1. 99 4 fl oz. 31% $ 0.62
cooking wine
Chicken 8.25 fl oz. $1.09 4 fl oz. 48% $0.52
stock
Salted butter 16 oz. $2.50 4 oz. 25% $0.62
Heavy 1 pint $2.99 8 fl oz. 50% $1.49
whipping
cream
Fresh green 16 oz. $1.69 12 oz. 75% $1.27
beans
Russet 1 $0.79 4 400% $3.16
potatoes
Flat leaf 1 bunch $0.50 Small bunch 100% $0.50
parsley
Cremini 4 oz. $2.99 8 oz. 200% $5.98
mushrooms
(gourmet
blend)
shallots 1 $0.25 1 100% $0.25
All-purpose 7 cups $1.29 1 cup 14.3% $0.18
flour
Extra virgin 8.5 fl oz. $3.99 4 fl oz. 47% $1.87
olive oil
Skinless 1 pack (3) $3.36 2 67% $2.25
boneless
chicken
breasts
prosciutto 3 oz. $2.29 4 oz. 133% $3.04
Total cost for $21.75
meal

Master Schedule

(Based on serving time of 11:15 AM)

9:00 AM

Start looking at what table cloth, napkins, dishware, and silverware I want to use.
Sit down and look over what all I must do for the meal.
Kill some time because of early arrival for the lab.

9:20 AM

Get out all the things that I need to properly set the table. Put everything in the place that

they each should go. (silverware in correct place, plate in the center, centerpiece in the

right place)

Pour the water into the glasses on the table.

 Look up a napkin folding technique and fold the napkins and place them in their proper

place.
Place menus on the table.

9:45 AM: Check over table and make any needed changes to the table or decorations.

9:55 AM: Wash hands thoroughly. Put on hair net and lab coat.

10:00 AM: Preheat oven to correct temperature.

10:00- 11:00 AM

Chicken Marsala: Gather ingredients. Flatten out chicken and put it back in the fridge.

Heat up oil for the chicken. Cut up mushrooms, shallots, parsley, and prosciutto.

Mashed Potatoes: Gather ingredients. Cut up the potatoes and start boiling.

10:15 AM

Mashed Potatoes: Take out potatoes from boiling water and add cream and butter

with salt and pepper. Wash hands thoroughly for the preparation of the chicken.

Green Beans: Line pan with aluminum foil and mix green beans and other ingredients in

the pan. Dont put them into the oven until 10:45 AM.

Chicken Marsala: Fry up the chicken and make the sauce.

11:00 AM

Put chicken in the sauce and get ready to plate the meal. Also, take out the green

beans.
11:15 AM: Serve the meal.
 11:20 AM: Clean up my cooking station and put up my lab coat and check in with

professor.

Menu for a Week

Breakfast Lunch Dinner

Sunday Cinnamon and spice Cuban sandwich, Baked salmon and
oatmeal, fruit salad, apple slices, sweet green beans
yogurt, milk potato chips,
Monday Multi-grain cheerios, Cobb salad and fruit Chicken parmesan,
Greek yogurt, almonds, salad mashed potatoes,
and milk steamed broccoli
Tuesday Cinnamon and spice Burrito with Veal marsala and
oatmeal and banana chicken, beans, rice, mixed vegetables
and cheese
Wednesday Granola, yogurt, and Chicken and Spaghetti and
fruit salad vegetable stir fry meatballs, salad,
garlic bread
Thursday Yogurt, mandarin Beef curry and naan Beef tacos with
oranges, almond milk vegetables, taco
sauce, and milk
Friday Fruit and nut granola Paella with meat and General Tsao with
bar, low fat milk, garden salad broccoli and egg roll
ambrosia
Saturday Scrambled egg w/ Seafood garden Chicken breast and
veggies, sliced salad and garlic mixed vegetables
apples/grapefruit/orange bread
, milk, multigrain bread,
turkey bacon

Nutrient Report
Indigo's Nutrients Report 05/07/17 - 05/13/17
Your plan is based on a 1800 Calorie allowance and on a 20 year old female.

Nutrients Target Average Eaten St

Total Calories 1800 Calories 1755 Calories OK

Protein (g)*** 46 g 94 g OK

Protein (% Calories)*** 10 - 30% Calories 21% Calories OK

Carbohydrate (g)*** 130 g 204 g OK

Carbohydrate (% Calories)*** 45 - 65% Calories 47% Calories OK

Dietary Fiber 26 g 25 g Un

Total Sugars No Daily Target or Limit 96 g No

Added Sugars < 45 g 27 g OK

Total Fat 25 - 35% Calories 33% Calories OK

Saturated Fat < 10% Calories 10% Calories Ov

Polyunsaturated Fat No Daily Target or Limit 8% Calories No

Monounsaturated Fat No Daily Target or Limit 12% Calories No

Linoleic Acid (g)*** 11 g 13 g OK

Linoleic Acid (% Calories)*** 5 - 10% Calories 7% Calories OK

-Linolenic Acid (% Calories)*** 0.6 - 1.2% Calories 0.8% Calories OK

-Linolenic Acid (g)*** 1.1 g 1.5 g OK

Omega 3 - EPA No Daily Target or Limit 218 mg No

Omega 3 - DHA No Daily Target or Limit 313 mg No

Cholesterol < 300 mg 293 mg OK

Minerals Target Average Eaten St

 Nutrient Analysis

In an ideal situation, I would be eating 3 meals a day (breakfast, lunch, and dinner). The

foods that I chose to include in my 7 day would be food that I would typically eat. My diet is

usually varied in the types of food that I eat, from different countries around the world. I find that

certain flavor combinations cannot be replicated in American food so I usually go to other

countries foods to get the flavor combinations that I crave. I tried to fulfill the total calorie and

the daily food group requirements but it was challenging trying to balance the calorie amount

with the daily food group requirements and the sodium/added sugar/saturated fat levels as well.

When looking at the nutrients report, I found that there were many days where I did not

need the total calorie goal but on average, I was pretty close. On average, I exceeded the protein

minimum. My status for carbohydrates was ok. I was little above the minimum. Based on my

report, I was under for fiber. I could help increase this level by eating more fibrous vegetables. I
was over my limit for saturated fat. It was challenging to maintain the number of calories and

food group targets with limiting the amount of fat used. When it comes to the vitamins and

minerals, I lacked on potassium, iron, magnesium, and vitamins D and E.

Final Analysis

I found the meal planning process was somewhat tedious but not exactly difficult.

I have planned many menus in my lifetime so deciding what to make was not difficult. It was a

challenge to look up each ingredient and make the market order and budget sheet. It was

surprising how much money that I was using for each container of ingredients. The cost ended up

being less than $25 and that was surprising. Usually when going to the grocery store, a lot of

money is spent making an entire meal that serves 4. I enjoyed coming up with what meal that I

wanted to cook and actually cooking it was so much fun. It was nice walking into the lab room

and smelling all the students meals. When first taking this class, I was hoping that we would be

making meals like the ones we were making for the meal management project. Throughout the

whole semester, my skills have slowly improved so that I was fully prepared for the meal that we

made at the end of the semester. Learning about how food reacts to different temperatures and
other influences was very informative and helped me when making the chicken marsala. I kept in

mind how a sauce thickens when heated and the proper temperature to cook chicken and making

sure that it was safely cooked all the way.

This information will be very useful for my job in the summer because I will be working

in foodservice (Kandle Dining Services) in North Carolina. For this job, I will have to maintain

food safety standards and know how to prepare large quantities of food items and this class,

specifically this last project, has helped me refine my serving skills and making the meal cost

effective. I will forever use the skills that I learned during this semester in the future.

Reference Page

Rogers, C. (2017). What is Chicken Marsala. Retrieved from http://www.wisegeek.org/what-is-

chicken-marsala.htm